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Prof. Maged Younes, Chair of EFSA’s expert Panel on Food Additives and Flavourings (FAF), wrote of the decision: “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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China's dominance in the titanium dioxide market is a testament to its robust industrial infrastructure and advanced chemical processing capabilities. According to industry reports, China accounts for more than half of the global titanium dioxide production, making it the largest producer and exporter of this pigment worldwide. This is largely due to the country's abundant reserves of titanium-bearing minerals, such as ilmenite and rutile, which are the primary raw materials for TiO2 production.

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In addition to controlling the reaction conditions, it is also important to carefully monitor the precipitation process to ensure that the desired precipitation percentage is achieved. This can be done through various analytical techniques, such as X-ray diffraction, scanning electron microscopy, and energy-dispersive X-ray spectroscopy, which can provide valuable insights into the particle size distribution, crystallinity, and purity of the titanium dioxide product.


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