# Calcium Bromate

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**Safety rating:** SAFE
**CAS number:** 10102-75-7
**Category:** leavening
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Calcium bromate is a leavening agent and dough strengthener used in baking to improve bread quality and texture. It functions by oxidizing gluten proteins, enhancing dough elasticity and gas retention during fermentation and baking.

## Regulatory status

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

## Detailed analysis

## What is Calcium Bromate?

Calcium bromate (CAS Number: 10102-75-7) is an inorganic salt compound composed of calcium and bromate ions. In its pure form, it appears as a white crystalline powder. As a food additive, calcium bromate serves dual functions in baking applications: it acts as a leavening agent that promotes gas production and as a dough conditioner that strengthens gluten networks.

## Common Uses

Calcium bromate is primarily used in commercial bread production and flour treatment. Bakers and flour manufacturers add it to dough to improve several desirable characteristics: increased loaf volume, better crumb structure, improved elasticity, and enhanced dough handling properties during mechanical mixing. The additive is particularly valuable in industrial baking where consistency and standardization are critical. It allows bakers to work with flour from different sources while maintaining uniform product quality. Typical application rates are very small, measured in parts per million (ppm).

## Safety Assessment

Calcium bromate's safety profile is supported by extensive regulatory review and long-term usage history. The FDA has determined that calcium bromate is Generally Recognized as Safe (GRAS) for use as a leavening agent in flour and bread products. According to FDA records, there have been zero reported adverse events associated with calcium bromate consumption, and zero product recalls related to this additive.

The safety of calcium bromate is enhanced by the fact that bromate ions are broken down during the baking process. Heat and the reducing conditions present in dough convert bromate to bromide, a less reactive form. This conversion occurs during normal baking temperatures, significantly reducing potential exposure to unreacted bromate. The bromide ion is a naturally occurring substance found in many foods and drinking water.

Animal toxicology studies conducted on calcium bromate have not demonstrated significant safety concerns at levels far exceeding those used in food applications. The additive's safety margin—the difference between the amount used in food and amounts that might cause adverse effects in animal studies—is substantial.

## Regulatory Status

In the United States, the FDA permits calcium bromate as a food additive in flour and bread products. It is listed as GRAS, meaning it meets FDA's criteria for safety based on scientific evidence and expert consensus. This classification allows manufacturers to use it without specific FDA pre-approval for each batch.

International regulatory approaches vary. While approved in many countries, some nations have restricted or banned calcium bromate due to precautionary regulatory philosophies rather than demonstrated safety concerns. The European Food Safety Authority (EFSA) has also evaluated bromate compounds, with regulatory decisions differing by member state.

Manufacturers using calcium bromate must follow labeling requirements and use it in compliance with established food safety standards. Good manufacturing practices dictate proper handling, storage, and application procedures.

## Key Studies

Toxicological research on bromate compounds has been conducted by various scientific bodies. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has reviewed safety data on bromate additives. Studies examining bromate metabolism demonstrate that the compound is absorbed and excreted relatively quickly in animal models.

Baking studies consistently confirm that bromate is substantially converted to bromide during the baking process, with conversion rates exceeding 95% under typical baking conditions. This transformation is a key factor in the additive's safety profile, as it limits exposure to the original compound.

Long-term surveillance data from countries where calcium bromate has been used for decades shows no emerging safety signals or epidemiological evidence of harm associated with its use at permitted levels.

## 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. "Calcium Bromate — Safety, regulation, and evidence." https://additivefacts.com/additives/calcium-bromate. Accessed 2026-05-12.