anatase nano titanium dioxide

Prof Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF), said: “Taking into account all available scientific studies and data, the Panel concluded that titanium dioxide can no longer be considered safe as a food additive . A critical element in reaching this conclusion is that we could not exclude genotoxicity concerns after consumption of titanium dioxide particles. After oral ingestion, the absorption of titanium dioxide particles is low, however they can accumulate in the body”. 

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Rutile, one of the two common natural forms of TiO2, possesses a tetragonal crystal structure that imparts it with superior chemical stability and excellent optical properties. Unlike its anatase counterpart, rutile TiO2 exhibits greater hardness and density, making it more resistant to discoloration and corrosion. This durability makes rutile particularly suitable for outdoor applications where exposure to environmental factors is inevitable.

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  • Water solubles, %

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