Calcium Bromate
Also known as: Bromic acid, calcium salt
Leavening Agents
Safety rating
Avoid
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Calcium Bromate is used as an improving agent in baking, similar to potassium bromate, enhancing gluten strength and improving texture, volume, and consistency in bread products. Due to safety concerns, it is restricted or banned in many countries.
Commonly found in
- —Historically: bread products (banned/restricted in most countries)
Key functions
- —Strengthens gluten
- —Improves texture and volume of bread
Potential Risks and Side Effects
- 01Considered a genotoxic carcinogen, with risks similar to potassium bromate
- 02Shown to cause tumors in laboratory animals and may pose similar risks to humans
- 03Residual bromate can convert into potentially harmful compounds during baking
- 04Banned in the EU and several other countries