Potassium bromate

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Potassium bromate

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Template:Longitem	Template:Unbulleted list
ChEBI	Template:Unbulleted list
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EC Number	Template:Unbulleted list
Template:Longitem	15380
KEGG	Template:Unbulleted list
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RTECS number	Template:Unbulleted list
UN number	1484
Template:Longitem	Template:Chem/link
Molar mass	167.00 g/mol
Appearance	white crystalline powder
Density	3.27 g/cm³
Melting point	Template:Chembox CalcTemperatures
Boiling point	Template:Chembox CalcTemperatures
Solubility	Insoluble in acetone
Template:Longitem	−52.6·Template:10^ cm³/mol
Template:Longitem	Rhombohedral
Template:Longitem	R3m
Template:Longitem	a = 6.011, c = 8.152
Template:Longitem	−342.5 kJ/mol
Template:Longitem	Potassium chlorate Potassium iodate
Template:Longitem	Sodium bromate Calcium bromate

Potassium bromate (Template:Chem/link) is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.

Preparation and structure

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:

3 Template:Chem/link $\stackrel{\mathsf{(}\mathsf{a}\mathsf{q}\mathsf{)}}{\to }$ 2 Template:Chem/link + Template:Chem/link

Electrolysis of potassium bromide solutions will also give bromate. Both processes are analogous to those used in the production of chlorates.

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.

Uses in baking

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 under-baked long 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 $E^{\ominus }$ = 1.5 volts, similar to potassium permanganate).

Regulation

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.

Japanese baked goods manufacturers stopped using potassium bromate voluntarily in 1980; however, Yamazaki Baking resumed its use in 2005, claiming it had new production methods to reduce the amount of the chemical which remained in the final product.

Potassium bromate is banned from food products in the European Union, Argentina, Brazil, Canada, Nigeria, South Korea, and Peru. It was banned in Sri Lanka in 2001, China in 2005, and India in 2016, but it is allowed in most of the United States. As of May 2023, the U.S. state of New York is considering banning the use of potassium bromate.

In California, a warning label is required when bromated flour is used. In October 2023, California enacted a law that banned the manufacture, sale, and distribution of potassium bromate (along with three other additives: brominated vegetable oil, propylparaben, and Red 3). The law takes effect in 2027. It was the first U.S. state to ban it.