Potassium Iodate (E917): What It Is and Is It Safe?
Potassium iodate is a strong oxidising dough improver and iodine source used in bread and salt iodisation in some regions. Because it delivers iodine, excessive or uncontrolled intake can perturb thyroid hormone production, so JECFA and national bodies constrain its use to defined iodine limits. It is not authorised as a bread or flour additive in the EU or UK, which favour ascorbic acid and L-cysteine for dough treatment.
- Category
- Flour Treatment Agent — Iodine source / dough oxidiser
- Typically used in
- Dough oxidiser and iodine source in bread and iodised salt in some countries.
- Regulatory status
- Not authorised as a flour-treatment food additive in the EU/UK; used in some countries within iodine-intake limits.
- Concerns flagged
-
Thyroid effects
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Where this comes from
- JECFA (1983) — Potassium iodate JECFA evaluations https://www.inchem.org/documents/jecfa/jeceval/jec_1983.htm
- JECFA (1965) — Iodate potassium FAO Nutrition Meetings Report Series 40abc https://www.inchem.org/documents/jecfa/jecmono/40abcj31.htm
Products containing Potassium Iodate
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