BROMATE FREE

Am sure most of us have seen this phrase on the labels of bread, snacks etc. what does it really mean?

Growing up, I always came across the phrase "BRO MATE FREE" on the label or wrapper of bread, yes, of course I never understood the meaning.. Am sure it's not just me...

WHAT IS 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.

POPULARITY

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.

DANGER

In 1964, an expert committee administered by the World Health Organisation and Food and Agriculture Organization started evaluating potassium bromate. In 1983, it temporarily accepted a limit of 75 ppm provided there are negligible residues in the end product, on the understanding that all bromate gets converted into bromide during baking. This limit was later reduced to 60 ppm. After long-term studies, potassium bromate was considered a ‘genotoxic carcinogen’. In 1992, the committee decided that using potassium bromate as a flour treatment agent was “not appropriate”, also considering there were alternatives. In 1999, the International Agency for Research on Cancer (IARC) classified potassium bromate as possibly carcinogenic to humans. In 2012, the Codex Alimentarius, an international food safety reference agency run by the WHO and FAO, formally withdrew specifications of potassium bromate in line with the expert committee view.

BAN

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. 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.

ALTERNATIVES

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.

CONCLUSION

with references to various research made by the WHO and other notable organizations, potassium bromate or simply bromate is a carcinogenic food additive.
Though the advantages of this additive cannot be overlooked as its relatively cheaper, more common and it produces a white, soft and better dough when compared to other additive, but the disadvantage of its carcinogenicity as it leads to cancer of the kidney and thyroid when tested with Rats and Mice cannot be overlooked.

NIGERIA

In our great country Nigeria, it's hasn't been banned, but bread producing factories have taken it upon themselves to voluntarily indicate their product is bromate free for sake of integrity and in a case of necessity.

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Informative, thanks.

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