Bromate Analysis

Function of Bromate:

Potassium bromate is recognized as one of the best dough conditioners in the bakery industry. Potassium bromate acts as a slow-oxidizing agent throughout the fermentation, proofing, and baking processes affecting the structure and the rheology properties of the dough. As a result, many bakeries use potassium bromate as an additive to assist in the raising process and to produce a texture in the finished product that is appealing to the public.

Historical Perspective:

When various baking conditions are controlled, bromate is converted into inert bromide which is harmless to the consumer. Scientific evidence surfaced in 1990 implicating bromate as a possible carcinogen. In response to the potential hazards, the United Nations Joint Food and Agricultural Organization and the World Heath Organization decided to revoke potassium bromide from the list of acceptable flour treatment additives. The organizations later consented to re-examine their position contingent upon the industry’s ability to reduce bromate residuals to less than 5 parts per billion (ppb) in the finished product.

Regulatory Issues and Requirements:

Prompted by the potential carcinogenic health effects, the Food and Drug Administration performed its own investigation on the risk factors associated with the use of potassium bromate. They have since identified 20 ppb as the safe level of residual bromate in the finished product.

Bromate Detection Method and Laboratory Information:

The American Bakers Association strongly advocates self-regulation by the baking industry that consists of periodic testing of bromate in finished products. To assist bakeries in testing for bromate residuals, the Food Processing Center at the University of Nebraska-Lincoln has established a HPLC technique based on methodologies developed by the Yamazaki Baking Co., Tokyo Japan and American Laboratories, Kansas City, MO. Currently, we are achieving detection limits ranging between 5-10 ppb (ng/g).