anatase pigment

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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The composition of lithopone underscores its superiority in specific applications. Ideally, prepared lithopone consists of 30 to 32 percent sulfide of zinc, and a negligible percentage of zinc oxide (1.5%), with the remaining majority being barium sulfate. These attributes render lithopone nearly comparable to the best grades of French process zinc oxide in terms of whiteness. Furthermore, its oil absorption, which sits between lead carbonate and zinc oxide, solidifies its position as a functional and efficient white pigment.

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