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For that reason, the Center for Science in the Public Interest has graded titanium dioxide as a food additive that consumers should seek to “avoid.” Scientists at the nonprofit nutrition and food safety watchdog group today published a new entry for titanium dioxide in its Chemical Cuisine database of food additives.  

1. 296 to 1.357 g/cm3 is obtained. The reaction solution is subjected to pressure filtration through a plate frame to obtain a cake-like lithopone powder having a water content of not more than 45%. The mixture is calcined in a dry roaster to change the crystal form of the lithopone, and then acid-washed with sulfuric acid at a temperature of 80 °C. Finally, it is washed with water, reinforced with coloring agent, pressure filtration, drying and milling.