6.0-8.0

Fig. 6. AOPP measured on samples of MSSA with: A) 0.2 mg/mL P25TiO₂NPs; B) 0.02 mg/mL P25TiO₂NPs; C) 0.2 mg/mL VitaminB2@P25TiO₂NPs; D) 0.02 mg/mL VitaminB2@P25TiO₂NPs after 3 h of irradiation (red) and 6 h (blue). SD <1 (error bars too small to be seen) and p < 0.05 between C-D and A-B.

≥30.0

Although barium sulfate is almost completely inert, zinc sulfide degrades upon exposure to UV light, leading to darkening of the pigment. The severity of this UV reaction is dependent on a combination of two factors; how much zinc sulfide makes up the pigments formulation, and its total accumulated UV exposure. Depending on these factors the pigment itself can vary in shade over time, ranging from pure white all the way to grey or even black. To suppress this effect, a dopant may be used, such as a small amount of cobalt salts, which would be added to the formulation. This process creates cobalt-doped zinc sulfide. The cobalt salts help to stabilize zinc sulfide so it will not have as severe a reaction to UV exposure.

1. 296 to 1.357 g/cm3 is obtained. The reaction solution is subjected to pressure filtration through a plate frame to obtain a cake-like lithopone powder having a water content of not more than 45%. The mixture is calcined in a dry roaster to change the crystal form of the lithopone, and then acid-washed with sulfuric acid at a temperature of 80 °C. Finally, it is washed with water, reinforced with coloring agent, pressure filtration, drying and milling.

Wegman’s puts titanium dioxide in its Original Macaroni and Cheese. Campbell’s Healthy Request Chunky Chicken Corn Chowder has it, as does Food Club’s Chunky New England Clam Chowder. Marzetti uses the color agent to brighten its Cream Cheese Fruit Dip. Dairy products usually don’t need titanium dioxide to look white, but Kroger has decided to add titanium dioxide to its Fat Free Half-and-Half. And titanium dioxide isn’t only in especially white or brightly colored foods: Little Debbie adds it to Fudge Rounds and many other products. According to the Food Scores database maintained by Environmental Working Group, more than 1,800 brand-name food products have titanium dioxide on their ingredients list. That said, it can still lurk as an unspecified “artificial color,” or labels might simply say “color added.”

Additionally, the growing emphasis on sustainability within the automotive industry influences the demand for environmentally friendly tire production methods. TiO2, being a non-toxic and eco-friendly compound, aligns with these sustainability goals, making it an attractive option for manufacturers looking to reduce their environmental footprint.

FAQ – EFSA 2021 safety assessment of titanium dioxide (E171)

Titanium dioxide (TiO₂) is a naturally occurring mineral that is mined from the earth, processed and refined, and added to a variety of foods, as well as other consumer products. White in color, it is used to enhance the color and sheen of certain foods and is also key for food safety applications. In its natural state it exists in different bulk crystalline forms, such as anatase and rutile, but during processing it is ground into a very fine powder.