Potassium persulphate

Potassium persulphate is an oxidising flour treatment agent used in baking to improve the rheological properties of dough and the quality of baked products. As an oxidant, it strengthens gluten networks in wheat flour, producing dough that is less extensible and more elastic, leading to improved oven spring and bread volume. It is one of several oxidising agents used in commercial bread-making alongside ascorbic acid (E300) and azodicarbonamide (not EU-authorised).

No specific JECFA ADI has been established for potassium persulphate as a food additive. The primary safety consideration is occupational rather than consumer-facing: persulphate compounds are well-recognised occupational sensitisers in bakery environments, capable of triggering occupational asthma, rhinitis, and contact dermatitis in workers who are repeatedly exposed to flour dust containing persulphate additives. Residual persulphate in finished baked products after baking and cooling is considered negligible, as the compound decomposes during processing.

Potassium persulphate is authorised in the EU and in some other jurisdictions for use in flour treatment at defined maximum levels. Consumers eating baked products are unlikely to be exposed to meaningful residual quantities. The primary regulatory interest is in defining safe workplace exposure limits for bakery industry workers rather than in managing consumer dietary risk. Individuals with known persulphate sensitivity or occupational asthma from bakery work should be aware of its inclusion in processing if they are particularly sensitive, but for the general consuming public, finished products present no identified concern.