china colloidal titanium dioxide

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.”

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Chinese manufacturers adhere to strict quality control standards, ensuring that their anatase TiO2 meets international specifications. The 99.6% purity level is achieved through sophisticated purification techniques, including leaching, precipitation, and calcination processes. These methods remove impurities such as iron, sulfur, and organic compounds, resulting in a product with exceptional whiteness, brightness, and dispersion properties.

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