Potassium Bromate (E924)

Purpose and Function

Potassium bromate is a powerful oxidizing agent primarily used as a flour treatment agent in the baking industry. It strengthens dough, allows for greater elasticity, and helps produce a higher rise during baking, leading to fluffier and softer bread with an improved texture. The main functions of potassium bromate include:

• Flour Treatment Agent: Potassium bromate is added to flour to improve dough strength and elasticity. This results in bread and other baked goods that are lighter, fluffier, and have a more consistent texture.
• Oxidizing Agent: During baking, potassium bromate oxidizes the dough, which strengthens the gluten network, enhancing the final product’s volume and texture.

In theory, potassium bromate should be fully converted into non-toxic potassium bromide during the baking process. However, if the baking is incomplete or the dosage is too high, residual potassium bromate can remain in the finished product.

Potential Risks and Side Effects

Potassium bromate has been the subject of significant health concerns and regulatory scrutiny due to its potential risks:

• Carcinogenicity: Potassium bromate has been classified as a potential human carcinogen by several health agencies, including the International Agency for Research on Cancer (IARC). Animal studies have shown that potassium bromate can cause tumors, particularly in the kidneys, thyroid, and other organs.
• Regulatory Status: Due to its carcinogenic potential, potassium bromate is banned in the European Union, Canada, and several other countries. In the United States, its use is legal but regulated, and many manufacturers have voluntarily stopped using it.
• Incomplete Conversion Risk: If potassium bromate is not fully converted into potassium bromide during baking, residual amounts can remain in the final product, posing a potential health risk to consumers.