Potassium bromate E924
oxidizing agent — Primarily synthetic.
Potassium bromate
CAS: 7758-01-2
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Potassium bromate?
Potassium bromate (E924) is a synthetic oxidizing agent produced by electrolysis of potassium bromide solution or by reacting bromine with potassium hydroxide; when added to flour, it strengthens gluten network development and improves dough elasticity and oven spring during baking. It was formerly used as a flour improver in bread production in the United States, UK, Canada, Japan, and many other countries. Following IARC's classification as a Group 2B possible carcinogen and JECFA's withdrawal of its ADI in 1992, it has been banned by the EU, UK, Canada (1994), Japan (1992), Australia-NZ, Brazil, China, and most other major jurisdictions; the United States has not formally banned it under 21 CFR 172.730 — requiring that bromate bake out to undetectable levels in the finished product — but the ingredient has been largely phased out voluntarily by the US baking industry.
? Did You Know?
Potassium bromate isn't just a food additive — it's also used in industrial applications.
Regulatory Analysis
Potassium bromate is the clearest case of US regulatory exceptionalism in food additives: banned by the EU, UK, Canada, Brazil, China, Japan, and virtually every other major jurisdiction after IARC classified it as a Group 2B carcinogen and JECFA withdrew its ADI in 1992, yet still technically legal in American flour at up to 75 ppm. The US position rests on the argument that bromate fully converts to innocuous bromide during baking, but analytical detection of residual bromate in finished bread has undermined this claim. The voluntary phase-out by most US bakeries demonstrates that market pressure can accomplish what regulatory action has not, raising questions about whether formal approval status matters when industry self-regulation effectively removes a substance from commerce.
Detailed Regulatory Assessment
European Union (EFSA)
Banned since 1990s
United States (FDA)
Legal but rarely used; max 75 ppm in flour, must bake out to undetectable levels
Japan (MHLW)
Banned in 1992
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by electrolysis of potassium bromide solution or by reacting bromine with potassium hydroxide.
Applications Beyond Food
Laboratory reagent, analytical chemistry