# Benzoyl Peroxide (E928)

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**Safety rating:** SAFE
**E-number:** E928
**CAS number:** 94-36-0
**Category:** colorant
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Benzoyl peroxide is a chemical compound used as a flour treating agent and colorant in food production. It works by bleaching and maturing flour, improving its baking properties and appearance while being gradually broken down during processing.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | restricted |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | restricted |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Benzoyl Peroxide?

Benzoyl peroxide (CAS Number: 94-36-0) is an organic compound that functions as both a colorant and flour treating agent in food manufacturing. It appears as a white, odorless powder and is approved for use in food production in multiple countries. In flour applications, benzoyl peroxide acts as a maturing and bleaching agent, improving the functional properties of flour used in baking and food processing.

## Common Uses

The primary food application of benzoyl peroxide is in flour treatment. It is used to bleach flour, which whitens the product and accelerates the natural maturation process that occurs when flour ages. This treatment improves flour's baking properties, including gluten development and dough handling characteristics, resulting in better volume and texture in finished baked goods. Benzoyl peroxide is particularly valuable in commercial baking operations where consistent flour quality is essential. The additive is not directly added to finished consumer products but is used during flour manufacturing and processing stages. It is found in various flour-based products including breads, pastries, and other baked goods that utilize treated flour.

## Safety Assessment

Benzoyl peroxide has been extensively evaluated for food safety. The FDA has designated it as Generally Recognized as Safe (GRAS) for its intended use as a flour treating agent. According to FDA records, there are zero adverse events associated with benzoyl peroxide consumption through food, and no recalls have been issued related to this additive. This safety record reflects decades of use in food manufacturing without documented harm at approved levels of use.

The safety of benzoyl peroxide in flour is supported by the fact that it decomposes during food processing. When benzoyl peroxide is used in flour, it breaks down into benzoic acid and other metabolites through heating and the baking process. This decomposition is a critical factor in its safety profile, as the final food product contains benzoic acid derivatives rather than intact benzoyl peroxide. The compound is not bioaccumulative and does not persist in the body.

Regulatory agencies have established maximum use levels to ensure safety. In the United States, the FDA permits benzoyl peroxide use in flour at levels up to 75 parts per million (ppm), with the requirement that residual benzoyl peroxide not exceed 0.002% in the finished flour product. These stringent limits reflect conservative safety standards.

## Regulatory Status

Benzoyl peroxide is approved for food use in the United States under FDA regulations as a GRAS substance. It is listed in the Code of Federal Regulations (21 CFR 137.105) for use in bleached flour and is regulated under specific conditions regarding maximum allowable levels and residue limits. The European Food Safety Authority (EFSA) and regulatory bodies in other countries including Canada and Australia have similarly evaluated and approved its use in flour treatment.

The regulatory framework for benzoyl peroxide reflects its long history of safe use in food manufacturing. Its approval is conditional on compliance with maximum use levels and proper manufacturing practices that ensure complete or near-complete decomposition during food processing.

## Key Studies

Scientific literature on benzoyl peroxide demonstrates its safety profile in food applications. Research has confirmed the rapid decomposition of benzoyl peroxide during heating and baking processes, validating the theoretical basis for its safety. Toxicological studies have examined potential concerns and found no evidence of harm at food-use levels. The compound has been the subject of safety reviews by major regulatory agencies, all of which have reached conclusions supporting its continued approval for flour treatment applications.

Long-term epidemiological data from decades of use in commercial flour production supports the safety conclusion, with no identified health trends associated with benzoyl peroxide consumption through flour-based foods.

## Brands using Benzoyl Peroxide

- Hot Pockets (2 products)
- J&J Snack Foods Corp (1 product)
- Sajouna (1 product)
- Weis Markets, Inc. (1 product)

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Benzoyl Peroxide (E928) — Safety, regulation, and evidence." https://additivefacts.com/additives/benzoyl-peroxide. Accessed 2026-05-11.