Potassium bromate: Difference between revisions
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{{DISPLAYTITLE:Potassium Bromate}} | |||
== Overview == | |||
[[File:Potassium_bromate.png|thumb|right|200px|Structural formula of Potassium Bromate]] | |||
'''Potassium bromate''' is a chemical compound with the formula KBrO_. It is a white crystalline powder that is commonly used as a flour improver in the baking industry. Potassium bromate is a powerful oxidizing agent and is classified as a bromate salt. | |||
==Chemical Properties== | == Chemical Properties == | ||
Potassium bromate is | Potassium bromate is highly soluble in water and has a molar mass of 167.00 g/mol. It decomposes upon heating, releasing oxygen and leaving behind potassium bromide. The compound is known for its ability to strengthen dough and improve the texture and volume of baked goods. | ||
==Uses== | == Uses == | ||
Potassium bromate is primarily used as a | Potassium bromate is primarily used in the food industry as a flour treatment agent. It acts as a maturing agent that strengthens dough and enhances its elasticity. This results in bread with a higher rise and improved crumb structure. However, due to health concerns, its use in food products is banned or restricted in many countries. | ||
==Health | == Health Concerns == | ||
Potassium bromate | Potassium bromate is considered a potential carcinogen. Studies have shown that it can cause cancer in laboratory animals, and it is classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). As a result, many countries have banned its use in food products, while others have set strict limits on its permissible levels. | ||
== | == Regulatory Status == | ||
In the | In the United States, the use of potassium bromate in food is legal, but it is regulated by the [[Food and Drug Administration]] (FDA). The FDA requires that any residual bromate in finished products be below a certain level. In contrast, the European Union and several other countries have banned its use entirely. | ||
== | == Alternatives == | ||
Due to the health risks associated with potassium bromate, many bakers have turned to alternative dough conditioners. These include ascorbic acid, enzymes, and other oxidizing agents that do not pose the same health risks. | |||
== Related Pages == | |||
* [[Bromate]] | * [[Bromate]] | ||
* [[Flour treatment agent]] | * [[Flour treatment agent]] | ||
* [[ | * [[Carcinogen]] | ||
* [[ | * [[Food additive]] | ||
[[Category:Chemical compounds]] | |||
[[Category:Food additives]] | [[Category:Food additives]] | ||
[[Category:Oxidizing agents]] | [[Category:Oxidizing agents]] | ||
Latest revision as of 12:04, 15 February 2025
Overview[edit]
Potassium bromate is a chemical compound with the formula KBrO_. It is a white crystalline powder that is commonly used as a flour improver in the baking industry. Potassium bromate is a powerful oxidizing agent and is classified as a bromate salt.
Chemical Properties[edit]
Potassium bromate is highly soluble in water and has a molar mass of 167.00 g/mol. It decomposes upon heating, releasing oxygen and leaving behind potassium bromide. The compound is known for its ability to strengthen dough and improve the texture and volume of baked goods.
Uses[edit]
Potassium bromate is primarily used in the food industry as a flour treatment agent. It acts as a maturing agent that strengthens dough and enhances its elasticity. This results in bread with a higher rise and improved crumb structure. However, due to health concerns, its use in food products is banned or restricted in many countries.
Health Concerns[edit]
Potassium bromate is considered a potential carcinogen. Studies have shown that it can cause cancer in laboratory animals, and it is classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). As a result, many countries have banned its use in food products, while others have set strict limits on its permissible levels.
Regulatory Status[edit]
In the United States, the use of potassium bromate in food is legal, but it is regulated by the Food and Drug Administration (FDA). The FDA requires that any residual bromate in finished products be below a certain level. In contrast, the European Union and several other countries have banned its use entirely.
Alternatives[edit]
Due to the health risks associated with potassium bromate, many bakers have turned to alternative dough conditioners. These include ascorbic acid, enzymes, and other oxidizing agents that do not pose the same health risks.
