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In food, titanium dioxide has a few different uses. Most notably, its food-grade form is used as a colorant to enhance and brighten the color of white foods such as dairy products, candy, frosting, and the powder on donuts. For foods that are sensitive to UV light, titanium dioxide is used for food safety purposes to prevent spoilage and increase the shelf life of food.
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In a 2020 study published in the Journal of Trace Elements in Medicine and Biology, researchers conducted an in vitro experiment to analyze the effects of TiO2 nanoparticles on a human neuroblastoma (SH-SY5Y) cell line. The scientists evaluated “reactive oxygen species (ROS) generation, apoptosis, cellular antioxidant response, endoplasmic reticulum stress and autophagy.” The results showed that exposure to the nanoparticles “induced ROS generation in a dose dependent manner, with values reaching up to 10 fold those of controls. Nrf2 nuclear localization and autophagy also increased in a dose dependent manner. Apoptosis increased by 4- to 10-fold compared to the control group, depending on the dose employed.”
Typically, this mineral is produced in two forms. The primary type is pigment-grade titanium dioxide, which utilizes its pigment to provide a look of sensitivity and brightness.
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Another challenge is the lack of regulation regarding the use of TiO2 in food manufacturing. While the FDA has established guidelines for the use of TiO2, these guidelines are not legally enforceable, which means that manufacturers are not required to follow them.
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Titanium dioxide, chemically denoted as TiO2, is a white inorganic compound widely used as a pigment and photocatalyst. It finds extensive applications in paints, plastics, paper, ink, food coloring, cosmetics, and sunscreens due to its excellent brightness and extremely low toxicity. As the world's largest producer and consumer of titanium dioxide, China plays a pivotal role in the global titanium dioxide industry.
