Understanding the Purpose of Benzoyl Peroxide
Benzoyl peroxide (BPO) is a crystalline, organic compound and a powerful oxidizing agent. In food processing, its primary function is to bleach or whiten the product by reacting with and oxidizing the naturally occurring yellow carotenoid pigments found in ingredients like freshly milled wheat flour and annatto-colored whey. This process creates a more uniform and visually appealing white appearance for the final food item, aligning with specific consumer preferences. In flour, this process is intended to mimic the natural aging process, which also whitens the flour but takes a considerably longer time.
The Chemical Reaction in Food
When benzoyl peroxide is added to a food product, its chemical bond easily breaks to produce highly reactive free radicals. These free radicals then attack the double bonds within the carotenoid molecules, breaking them down into colorless compounds. During this reaction, the benzoyl peroxide itself is largely converted into benzoic acid, and studies show that over 90% of the peroxide is converted during processing. Benzoic acid is a natural compound found in many fruits and spices and is also a food preservative.
Foods and Ingredients That May Contain Benzoyl Peroxide
Wheat Flour and Products
The most common place to find benzoyl peroxide is in refined white wheat flour. This means many everyday baked goods may be made with flour treated with this bleaching agent. Products that could be affected include:
- White bread, buns, and rolls
- Cakes and pastries
- Maida, or Indian all-purpose flour
- Biscuits and crackers
- Pizza dough
- Snack foods made from refined white flour
Dairy Products
Beyond flour, benzoyl peroxide has a history of use as a bleaching agent in the dairy industry, primarily to decolorize whey and milk. This is particularly relevant for certain cheese production processes:
- Whey: When annatto is used to color cheeses, it can leave residual pigment in the resulting whey. This colored whey is undesirable for products requiring a white appearance, so benzoyl peroxide is used to bleach it.
- Italian Cheeses: Specific types of Italian cheeses, such as Asiago and Provolone, are made with milk that has been treated with benzoyl peroxide to ensure a white final product.
Global Regulation and Safety Concerns
Regulation of benzoyl peroxide use in food varies significantly around the world. While some international bodies, such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have established acceptable levels, individual countries have different rules.
| Feature | United States | European Union | China and Turkey |
|---|---|---|---|
| Regulatory Status | FDA affirms GRAS (Generally Recognized as Safe). | Banned completely for all food products. | Banned for use in flour and other foods. |
| Permitted Use | Flour, milk for Italian cheeses, and whey. | Not permitted for use. | Not permitted for use. |
| Rationale | Deemed safe at regulated levels according to Current Good Manufacturing Practices. | Banned due to safety concerns regarding health implications. | Ban enforced based on potential health risks and nutritional damage. |
Health and Nutritional Considerations
While deemed safe by some regulatory bodies at low levels, potential side effects and nutritional impacts of benzoyl peroxide have been a topic of debate and scientific inquiry. Potential concerns include:
- Nutrient Destruction: The bleaching process can degrade some nutrients naturally present in flour, particularly vitamins A and E, which are sensitive to oxidation.
- Potential Toxic Byproducts: Some research has identified potential toxic byproducts, such as biphenyl and phenylbenzoate, at excessive levels, though these may be more speculative at the low concentrations typically used.
- Inflammation: Some studies suggest links between a diet high in refined carbohydrates (often from bleached flour) and inflammation markers.
- Liver Function: Animal studies have shown that high doses of benzoyl peroxide can adversely affect liver antioxidant status.
It is important to note that the majority of BPO converts to benzoic acid, which is generally considered safe, and regulatory bodies approving its use believe that the amounts in food are not hazardous. However, consumer awareness regarding food processing techniques is growing, prompting some regions to adopt more cautious approaches to additives like benzoyl peroxide.
For consumers concerned about food additives, opting for unbleached flour, whole-grain products, and organic goods can be an effective way to avoid ingredients like benzoyl peroxide.
Conclusion
Benzoyl peroxide is a food additive primarily used as a bleaching agent to whiten refined wheat flour, and to a lesser extent, certain dairy products like whey and Italian cheeses. Its purpose is aesthetic, offering a whiter appearance to processed foods. While regulatory approval varies globally, with the U.S. permitting its use under specific conditions and the EU banning it entirely, its use remains a point of consumer interest. For those seeking to avoid this ingredient, choosing whole-grain or unbleached products is the most direct method. The chemical largely converts to benzoic acid during processing, but concerns over nutrient degradation persist among some food safety advocates.
FAO Benzoyl Peroxide Assessment
Frequently Asked Questions
Can you find benzoyl peroxide in whole wheat flour?
No, whole wheat flour is not typically bleached and retains its natural tan or brown color and its nutrient-rich bran and germ. Benzoyl peroxide is used to whiten refined white flour.
What does benzoyl peroxide do to flour?
It acts as a bleaching agent that oxidizes the yellow carotenoid pigments in flour, resulting in a whiter color. The process also accelerates the flour's aging, improving its baking properties over a shorter time.
Why is benzoyl peroxide banned in some countries?
Some countries, including those in the EU and China, have banned it due to concerns about food safety and potential health risks associated with the additive, even at low levels, as well as the degradation of nutrients like vitamins A and E.
Is benzoyl peroxide considered a carcinogen in food?
While some animal studies at extremely high doses have explored carcinogenic potential, regulatory bodies like the U.S. FDA have determined it to be generally recognized as safe (GRAS) at low, regulated levels in food. However, its status as a potential tumor promoter is a subject of debate.
How can you tell if a food product contains benzoyl peroxide?
Checking the ingredient list is the best method. In some regions, like the U.S., it is typically listed under ingredients, while in areas where it's banned, you can be confident it is not present in locally manufactured products.
Does benzoyl peroxide completely disappear from food after processing?
No, it does not completely disappear. Most of it is converted into benzoic acid, which is generally harmless, but residual amounts may remain in the final product.
Are there any natural alternatives to bleaching flour?
Yes, flour can be naturally aged over several weeks or months, which causes it to whiten naturally due to oxidation from the air. Some alternatives also include enzyme-based treatments or physical processes like microwave heating.
