Japanese Company Potassium Bromate Policy
 |
 |
 |
Pasco eliminated the use of potassium bromate in 1980, and we continue to strongly stand against the use of it. We have no plans to start using it in the future. Pasco continues to observe the self-imposed control measures established by the Japan Baking Industry Association Corp. in 1992.
Pasco uses vitamin C (L-ascorbic acid) as a safe alternative to potassium bromate. As a result of extensive research and testing, it has been concluded that there is no problem with the safety and high quality of our bread.
Potassium bromate is a kind of food additive approved in Food Sanitation Law, with a usage standard set by the Ministry of Health, Labor, and Welfare. Potassium bromate helps bind particular proteins (gluten) in flour, and was once widely used to improve the quality of dough. It is specified in the usage standard, that the amount of potassium bromate should be 0.03 grams or less per one kilogram of flour, and not remain in the final product. The movement against the use of potassium bromate began after the announcement of the Health Ministry (presently the Ministry of Health, Labor, and Welfare) in 1977. Potassium bromate shows strong mutagenicity (having a characteristic of causing a mutation of cells).
