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Furthermore, this packaging has been shown to have both antibacterial and photocatalytic activity, the latter of which reduces ultraviolet (UV) exposure (5Trusted Source, 6).
The main food categories contributing to dietary exposure of E171 are fine bakery wares, soups, broths and sauces (for infants, toddlers and adolescents); and soups, broths, sauces, salads and savoury based sandwich spreads (for children, adults and the elderly). Processed nuts are also a main contributing food category for adults and the elderly.