cosmetic grade titanium dioxide

The refractive index of rutile TiO2 is among the highest known, which results in unparalleled hiding power in paints and coatings. Its ability to reflect light across a broad spectrum enhances the brightness and opacity of products, thereby reducing the amount of pigment required to achieve the desired effect. Consequently, rutile is frequently chosen over other types of TiO2 in industrial applications where high performance and cost efficiency are paramount.

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In conclusion, the market for titanium dioxide is evolving towards a greater emphasis on sustainability and value. Eco-friendly TiO2 suppliers who balance the best price with environmental responsibility and product quality are poised to lead the industry. As consumer awareness grows regarding the importance of sustainable materials, partnerships with such suppliers will become increasingly vital for businesses looking to maintain a competitive edge and a clean conscience.

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For research published in 2022 study in the journal Food and Chemical Toxicology, scientists examined “the genotoxicity and the intracellular reactive oxygen species induction by physiologically relevant concentrations of three different TiO2 nanomaterials in Caco-2 and HT29-MTX-E12 intestinal cells, while considering the potential influence of the digestion process in the NMs’ physiochemical characteristics.” They found a “DNA-damaging effect dependent on the nanomaterial,” along with the micronucleus assay suggesting “effects on chromosomal integrity, an indicator of cancer risk, in the HT29-MTX-E12 cells, for all the tested TiO2 nanomaterials.” Researchers concluded that the results showcase “evidence of concern” regarding titanium dioxide used as a food additive.

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In a 2021, Chinese researchers examined the impact of E171 on lipid digestion and vitamin D3 bioaccessibility in a simulated human gastrointestinal tract model. They examined Vitamin D’s bioaccessibility, or the amount it was released in the gastrointestinal tract, becoming available for absorption, and found it “significantly decreased from 80% to 74%” with the addition of E171. In the experiment, E171 decreased lipid digestion dose-dependently. Researchers wrote: “The findings of this study enhance our understanding toward the potential impact of E171 on the nutritional attributes of foods for human digestion health.”  The study was published in the Journal of Agricultural and Food Chemistry

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