bromsats

Bromates are inorganic salts that contain the bromate ion, BrO3−, derived from bromic acid. The most common bromates are potassium bromate (KBrO3), sodium bromate (NaBrO3), and ammonium bromate ((NH4)BrO3). They are colorless crystalline solids that are readily soluble in water and act as strong oxidizing agents. In neutral or basic solution they are relatively stable, but they decompose upon heating and can release oxygen or bromine-containing species.

Historically, bromates have been used as food additives, particularly as dough improvers in breadmaking, to strengthen gluten and increase loaf volume. In many countries, however, the use of potassium bromate as a direct food additive has been banned or tightly restricted because of concerns about carcinogenic effects associated with bromate residues in baked goods. Bromates are also used in analytical chemistry as oxidizing reagents and in certain industrial applications.

Safety and regulatory status: Bromates are toxic and corrosive; exposure can irritate the skin, eyes, and respiratory tract. Long-term exposure in animals has shown tumorigenic effects, leading to regulatory restrictions on their use in foods and consumer products in many jurisdictions.

Production and occurrence: Bromates are typically produced by controlled oxidation of bromide salts with chlorine, hypochlorite, or other oxidants in basic solution, then isolated by crystallization. They can form as contaminants or oxidation byproducts in processes that involve bromide and strong oxidants.

Handling and environmental aspects: Bromates are soluble and persistent in water, requiring appropriate waste treatment to prevent environmental contamination. They should be stored away from acids and reducing agents, and handled with appropriate protective equipment.