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Potassium bromate
Potassium bromate (KBrO
3) is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.
Potassium bromate is produced when bromine is passed through a hot solution of potassium hydroxide. This first forms unstable potassium hypobromite, which quickly disproportionates into bromide and bromate:
Electrolysis of potassium bromide solutions will also give bromate. Both processes are analogous to those used in the production of chlorates.[citation needed]
Potassium bromate is readily separated from the potassium bromide present in both methods owing to its much lower solubility; when a solution containing potassium bromate and bromide is cooled to 0°C, nearly all bromate will precipitate, while nearly all of the bromide will stay in solution.
As established by X-ray crystallography, the O-Br-O angles are 104.5°, consistent with its pyramidal shape of the anion. The Br-O distances are 1.66 Å.
Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, is reduced to bromide in the baking process. However, if too much is added, or if the bread is underbaked or baked at a low enough temperature, then a residual amount remains, which may be harmful if consumed.
Potassium bromate may be used in the production of malt barley, but under safety conditions prescribed by the U.S. Food and Drug Administration (FDA), including labeling standards for the finished product. It is a powerful oxidizer (electrode potential = 1.5 volts, similar to potassium permanganate).[citation needed]
Potassium bromate is classified as a category 2B carcinogen by the IARC. The FDA allowed the use of bromate before the Delaney clause of the Food, Drug, and Cosmetic Act – which bans potentially carcinogenic substances – went into effect in 1958. Since 1991, the FDA has urged bakers to not use it, but has not mandated a ban.
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Potassium bromate
Potassium bromate (KBrO
3) is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.
Potassium bromate is produced when bromine is passed through a hot solution of potassium hydroxide. This first forms unstable potassium hypobromite, which quickly disproportionates into bromide and bromate:
Electrolysis of potassium bromide solutions will also give bromate. Both processes are analogous to those used in the production of chlorates.[citation needed]
Potassium bromate is readily separated from the potassium bromide present in both methods owing to its much lower solubility; when a solution containing potassium bromate and bromide is cooled to 0°C, nearly all bromate will precipitate, while nearly all of the bromide will stay in solution.
As established by X-ray crystallography, the O-Br-O angles are 104.5°, consistent with its pyramidal shape of the anion. The Br-O distances are 1.66 Å.
Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. It is an oxidizing agent, and under the right conditions, is reduced to bromide in the baking process. However, if too much is added, or if the bread is underbaked or baked at a low enough temperature, then a residual amount remains, which may be harmful if consumed.
Potassium bromate may be used in the production of malt barley, but under safety conditions prescribed by the U.S. Food and Drug Administration (FDA), including labeling standards for the finished product. It is a powerful oxidizer (electrode potential = 1.5 volts, similar to potassium permanganate).[citation needed]
Potassium bromate is classified as a category 2B carcinogen by the IARC. The FDA allowed the use of bromate before the Delaney clause of the Food, Drug, and Cosmetic Act – which bans potentially carcinogenic substances – went into effect in 1958. Since 1991, the FDA has urged bakers to not use it, but has not mandated a ban.