Potassium bromate
This page explains what Potassium bromate is, where it shows up in restaurant food, and which ingredient reports connect to it.
- Concern
- High Concern
- Function
- Dough improver
What this is
Potassium bromate is an oxidizing additive sometimes used to “condition” flour for commercial bread products, including some buns and rolls used in fast food. It can improve dough strength and oven rise. Baking is intended to convert bromate to bromide, but small residual amounts can remain if baking conditions aren’t well controlled. Because it caused tumors in animals and is classified as a possible human carcinogen, some places prohibit it, and California will ban it in foods starting in 2027. In the U.S., it can still be used within specified limits, so ingredient labels are the best way to spot it.
Critical Endpoints
The key endpoints experts review in safety assessments (critical endpoints). This is not a prediction of harm.
Restaurant Usage
0 linked ingredient reports
Restaurant links will appear here when a supported ingredient report references this ingredient directly.
State Actions
0 current actions
No current state action is listed for this ingredient in the policy tracker.
Sources
0 visible sources
Source population is still pending for this dossier. The page stays visible because the restaurant and policy context is still useful.