titania titanium dioxide manufacturers
Titanium Dioxide A Versatile Compound with Numerous Applications
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.”
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Background
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How can I tell if a product has titanium dioxide in it? How can I avoid the ingredient?
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A few processes are used to produce TiO2 pigment. Rutile TiO2 is found in nature. This is because the rutile crystal structure is the thermodynamically stable form of titanium dioxide. In chemical processes natural TiO2 can be purified, thus obtaining synthetic TiO2. The pigment can be made from ores, rich in titanium, that are mined from the earth.
Two chemical routes are used to make both rutile and anatase TiO2 pigments.
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Background
How can I tell if a product has titanium dioxide in it? How can I avoid the ingredient?
A few processes are used to produce TiO2 pigment. Rutile TiO2 is found in nature. This is because the rutile crystal structure is the thermodynamically stable form of titanium dioxide. In chemical processes natural TiO2 can be purified, thus obtaining synthetic TiO2. The pigment can be made from ores, rich in titanium, that are mined from the earth.
Two chemical routes are used to make both rutile and anatase TiO2 pigments.
Yes. According to the FDA and other regulatory agencies globally, “titanium dioxide may be safely used for coloring foods”. Titanium dioxide is safe to use, and the FDA provides strict guidance on how much can be used in food. The amount of food-grade titanium dioxide that is used is extremely small; the FDA has set a limit of 1 percent titanium dioxide for food. There is currently no indication of a health risk at this level of exposure through the diet.