Potassium Bromate

The latest study by the Centre for Science and Environment (CSE) has claimed that many bread, burger and pizza samples contained potassium bromated(KbrO3) which is possibly carcinogenic and potassium iodate which could cause thyroid-related problems.
About Potassium Bromate:

• Potassium bromate, or simply called bromate, is an oxidiser used to strengthen dough and enhance its elasticity.
• This helps bake uniform and whitened bread. Typically 15-30 parts per million (ppm) of potassium bromate is added to dough.
• Normally, baking changes its chemical composition and renders it harmless, leaving no trace in the finished product.
• However, if too much of the additive is used, or the bread is not baked long enough or at a high enough temperature, then a residual amount will remain.
• Potassium bromate is cheaper and more widely available than other food additives, and gives a better end-product. In a low-margin, high-volume and perishable food product like bread, cost and end-product does matter.
• The European Union, China, South Korea, Sri Lanka, Canada, Australia, Brazil, Peru and Columbia have banned the use of potassium bromate as a flour treatment agent.
• The EU has banned potassium iodate as well. India and the US continue to allow use of potassium bromate in permissible limits.
• The chemical is said to cause renal tubular tumours (adenomas and carcinomas) thyroid follicular tumours peritoneal mesotheliomas in laboratory animals.
• Also, long-term carcinogenicity studies and in vivo and in vitro mutagenicity studies showed that potassium bromate was a “genotoxic carcinogen” or a chemical agent that damaged genetic information, causing mutations.
• India allows use of potassium bromate and/or iodate up to 50 ppm on flour mass basis, while the US allows it up to 75 ppm and manufacturers must list the ingredient on food labels.
• However, the US officially urges bakers not to use potassium bromate; in California, food containing potassium is required to have a warning label.
• Many US bread and bakery manufacturers have voluntarily stopped using it.
• Ascorbic acid or Vitamin-C is considered a healthy alternative to potassium bromate.
• Glucose oxidase is another option approved by FSSAI in 2015. Other food improvers and flour treatment agents approved by law include ammonium persulphate, ammonium chloride and amylases.

By: Vishal