For decades, bakers relied on a powerful secret ingredient to achieve that perfect loaf: potassium bromate. But as health concerns rise and regulations tighten, the baking world is undergoing a significant transformation.
Today, the focus is on crafting delicious, perfectly textured baked goods without compromise – embracing safer, natural alternatives like enzymes and ascorbic acid.
Potassium bromate is a potent oxidizing additive (E924) that has historically been used to strengthen dough, improve rise, and refine the crumb texture.
However, its use carries significant health concerns: it’s classified as a possible human carcinogen (IARC Group 2B) and linked in animal studies to tumor formation in organs like the kidneys and thyroid.
Many countries, including EU member states, Canada, Brazil, China, and India, have prohibited their use in food, leading to a growing demand for safer substitutes. Enzymes and ascorbic acid are among the most widely adopted alternatives. They enhance dough strength, texture, and rise naturally, without leaving harmful residues.
Why Replace Potassium Bromate?
Crucial factors drive the shift away from potassium bromate:
- Health & Regulatory Concerns: While baking partially converts bromate to bromide, variations in baking time, temperature, or dough formulation can lead to incomplete breakdown, leaving residual bromate in products and still posing potential long-term risks. With over 40 countries enforcing bans—including major markets like the EU and China—and some U.S. states moving to restrict or ban its use, compliance demands safer options.
- Consumer Demand: There’s an increasing preference for “clean-label,” chemical-free baked goods in both retail and commercial segments. Consumers are actively seeking products made with natural, transparent ingredients.
Viable Alternatives to Potassium Bromate
| Alternative | Function | Benefits & Notes |
| Ascorbic Acid (Vitamin C) | Acts As An Oxidizer, Strengthens the Gluten Network, and Promotes Dough Rise | Gras‑Status, Widely Accepted, Leaves No Harmful Residue |
| Enzyme Blends | Include Glucose Oxidase, Xylanase, Lipase – Naturally Boost Structure & Volume | Clean-Label Friendly, Naturally Derived, Effective |
| Malted Barley Flour | Delivers Natural Enzymes And Fermentable Sugars | Enhances Fermentation And Sweetness, Artisan-Preferred |
| Calcium Peroxide | Mild Oxidizer That Produces No Harmful Byproducts | Fully Degrades During Baking, Safe, But Less Common |
| Potassium Iodate | Oxidizing Agent, Though Less Widely Used Due To Iodate Content | Regulated Differently; Alternative Option |
Manufacturers of Ingredient Alternatives
1. DSM‑Firmenich (Netherlands/Global)
A global leader in enzymes and flavor solutions for the bakery industry, DSM-Firmenich offers innovative solutions. Their BakeZyme AAA and Go Pure enzyme systems are specifically formulated to reduce ascorbic acid usage and mimic the effects of chemical oxidizers, such as bromate.
BakeZyme Go Pure utilizes glucose oxidase (derived from Penicillium chrysogenum) to improve gluten elasticity and dough strength. BakeZyme AAA is a broad-spectrum enzyme blend that enables reduced ascorbic acid while maintaining volume and texture.
2. AB Mauri (USA/Global)
As part of the global ABF group, AB Mauri specializes in bakery ingredients, particularly known for its extensive range of dough conditioners. Their product line includes enzyme-based dough conditioners, many of which feature clean-label formulations designed to replace traditional oxidants.
AB Mauri offers custom enzyme and oxidant blends to enhance dough handling, oven spring, and stability, including clean-label options suitable for organic products.
3. AB Enzymes (Germany)
AB Enzymes, a spin-off of BASF, has over 65 years of experience in enzyme technology for baking, flour milling, and pasta production.
Its VERON enzyme line includes xylanases, amylases, and other enzymes used to improve machinability, volume, texture, and crumb—replacing chemical oxidants cleanly.
4. Cain Food Industries (USA)
Based in Dallas, TX, Cain Food specializes in clean-label dough conditioners, combining enzymes and ascorbic acid to eliminate unwanted oxidants and potassium bromate.
Their products, such as OxiBake-CL®, PUREBAKE™, TRU CL F, and Ultra PF, utilize enzymes with or without ascorbic acid to naturally strengthen dough and support high-speed bread production.
5. SDI Chemicals
SDI Chemicals supplies high-purity ascorbic acid (99–100.5% USP/FCC), sourced from Shandong Tianli in China, which is widely used as a dough oxidant.
It offers pharmaceutical-grade and food-grade ascorbic acid with stringent QA/QC, meeting USP, EP, and FCC standards. Ideal for dough-strengthening needs as a direct chemical oxidant alternative.
Formulation Considerations
- Dosing & enzyme activity: Evaluate enzyme activity (e.g., Fungal XIU, BGLU, AMIU) to match or exceed the effects of bromate.
- Processing conditions: Enzymes may be sensitive to pH and temperature; therefore, run pilot trials to determine the optimal inclusion.
- Clean-label compliance: Products labeled “enzyme blend” or “ascorbic acid” are generally accepted; verify organic certification if needed.
- Synergistic use: Enzyme and ascorbic acid blends often outperform single-action ingredients in terms of dough strength and volume.
Conclusion
The global shift away from potassium bromate toward safer alternatives, such as ascorbic acid and enzyme blends, is well underway.
These replacements deliver comparable improvements in dough structure, volume, and texture—without posing a carcinogenic risk or regulatory concerns. Ingredient manufacturers like Novozymes and Biolaxienzymes provide proven, technically sound solutions for formulators pursuing clean-label, health-focused products.
For R&D teams, transitioning away from potassium bromate means striking a balance between technical rigor and regulatory foresight—conducting trials for precise dosing, verifying compliance, and ensuring consistent product quality.
Fill out the form below to access our exclusive dossier on clean-label alternatives to potassium bromate – complete with technical insights, formulation tips, and verified supplier options. Make your move toward safer, bromate-free baking today.
