Recent analyses of food-grade TiO₂ samples have found that a significant portion of particles may be within the nanoscale. These particles (also known as nanoparticles) range in size from 1 to 100 nm, where 1 nm equals 1 billionth of a metre (the width of a typical human hair is 80,000 to 100,000 nm).

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In conclusion, calcium carbonate and titanium dioxide are important minerals that are used in various industries. While they are both produced by manufacturers, they have different manufacturing processes and applications. Understanding the differences between these two minerals can help industries make informed decisions about which one to use for their specific needs.

RRAM and the New Computing Paradigm

Health Canada's Food Directorate recently completed a “state of the science” report on titanium dioxide (TiO₂) as a food additive. Food-grade TiO₂ is a white powder made up of small particles that has been permitted in Canada and internationally for many years as a food additive to whiten or brighten foods. Food-grade TiO₂ has long been considered safe in Canada and in other countries when eaten as part of the diet.

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