Azodicarbonamide CAS#123-77-3

  • CAS Number: 123-77-3

  • Chemical Formula:C2H4N4O2

  • Synonyms:

    • 1,1’-azobiscarbamide

    • 1,1’-azobis-formamid

    • 1,1’-azodiformamide

    Appearance: Orange-red powder or crystals Solid

  • MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)



Product Details


Azodicarbonamide CAS#123-77-3

Azodicarbonamide is a synthetic chemical that exists at ambient temperature as a yellow-orange crystalline solid. Azodicarbonamide is mainly used as a blowing agent in the rubber and plastics industries in the expansion of a wide range of polymers, including polyvinyl chloride, polyolefins, and natural/synthetic rubbers. Azodicarbonamide is also used as a food additive, such as an aging and bleaching ingredient in cereal flour and as a dough conditioner in bread baking.


Azodicarbonamide Chemical Properties


Melting point 220-225 °C (dec.)(lit.)
Boiling point 217.08°C (rough estimate)
density 1.65
vapor pressure 0Pa at 25℃
refractive index 1.4164 (estimate)
Fp 225 °C
storage temp. Flammables area
solubility water: soluble0.033g/L at 20°C
pka14.45±0.50(Predicted)
form Solid
color Orange-red powder or crystals
Odorodorless
PH7 ( in H2O, neutral)
Water Solubility SOLUBLE IN HOT WATER
Merck 14,919
BRN 1758709
Stability:Highly flammable. Incompatible with strong oxidizing agents, strong acids, strong bases, heavy metal salts.
InChIKeyXOZUGNYVDXMRKW-AATRIKPKSA-N
LogP-1.148 (est)
CAS DataBase Reference123-77-3(CAS DataBase Reference)
NIST Chemistry ReferenceDiazenedicarboxamide(123-77-3)
EPA Substance Registry SystemAzodicarbonamide (123-77-3)

Safety Information
Hazard Codes Xn
Risk Statements 42-44-R44-R42
Safety Statements 22-24-37-S37-S24-S22
RIDADR UN 3242 4.1/PG 2
WGK Germany 1
RTECS LQ1040000
HazardClass 4.1
PackingGroup II
HS Code 29270000
Hazardous Substances Data123-77-3(Hazardous Substances Data)
ToxicityLD50 oral in rat: > 6400mg/kg


Product Application of Azodicarbonamide CAS#123-77-3

Azodicarboxamide is used as an additive to wheat flour breads and dough to improve the physical properties of the dough and the baking performance. It is also used to optimize the levels of oxidant/re ducing agents in the baking of wheat flour.


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Gardenia Yellow#94238-00-3


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