Edelweiss, 14.5 per cent zinc sulphide, 84 per cent barium sulphate, 1.5 per cent carbonate of lime.

No. EFSA’s role was limited to evaluating the risks linked to titanium dioxide as a food additive. This included an assessment of relevant scientific information on TiO₂, its potential toxicity, and estimates of human dietary exposure. Any legislative or regulatory decisions on the authorisations of food additives are the responsibility of the risk managers (i.e. European Commission and Member States).

In a study published in the journal Food and Chemical Toxicology in 2016, researchers investigated whether titanium dioxide exposure led to an increase in colorectal tumor creation in mice by using a colitis associated cancer model. By measuring tumor progression markers, the researchers found that mice given titanium dioxide experienced enhanced tumor formation in the distal colon.  There was also a decrease of cells that act as a protective barrier in the colon. The researchers wrote: “These results suggest that E171 could worsen pre-existent intestinal diseases.”

Regarding flavoring substances, JECFA concluded that there is no safety concern and established specifications for 21 agents across three classes: aliphatic primary alcohols, aldehydes, carboxylic acids, acetals, and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids, and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes, and acids.

Titanium Dioxide is largely produced by the reduction of titanium tetrachloride, obtained in turn from chlorination of natural rutile, synthetic rutile derived from ilmenite or even slags rich in TiO2 produced by metallurgical treatment of ilmenite. TiO2 is also manufactured by treatment of ilmenite with sulfuric acid. Raw materials and the respective production processes employed in the manufacturing of Titanium Dioxide are listed below.