jr titanium white factories


Why all of a sudden is there so much interest in the safety of Titanium Dioxide?

Researchers from France and Luxembourg gave E171 (the much more food friendly name for Titanium Dioxide) in Europe and the United States, to lab rats in their drinking water for 100 days.

Of those rats, 40 per cent of the exposed rodents developed “preneoplastic lesions” or precancerous growths. The Titanium Dioxide also inhibited the immune systems of the rats and “accelerated” the growth of the lesions. France’s INRA agricultural research institute, which took part in the study, said in a statement.“These results demonstrate a role in initiating and promoting the early stages of colorectal cancer formation,” though it said no conclusion could be drawn about later phases of cancer, or of any danger to humans……….(not till they test it on us!!)

The results of the study were published in the Nature journal Scientific Reports.

...

A great number of other brands with fancy names have gone out of the German market, because of some defects in the processes of manufacture. The English exporters, as a rule, offer three or four grades of lithopone, the lowest priced consisting of about 12 per cent zinc sulphide, the best varying between 30 and 32 per cent zinc sulphide. A white pigment of this composition containing more than 32 per cent zinc sulphide does not work well in oil as a paint, although in the oilcloth and shade cloth industries an article containing as high as 45 per cent zinc sulphide has been used apparently with success. Carefully prepared lithopone, containing 30 to 32 per cent sulphide of zinc with not over 1.5 per cent zinc oxide, the balance being barium sulphate, is a white powder almost equal to the best grades of French process zinc oxide in whiteness and holds a medium position in specific gravity between white lead and zinc oxide. Its oil absorption is also fairly well in the middle between the two white pigments mentioned, lead carbonate requiring 9 per cent of oil, zinc oxide on an average 17 per cent and lithopone 13 per cent to form a stiff paste. There is one advantage in the manipulation of lithopone in oil over both white lead and zinc oxide, it is more readily mis-cible than either of these, for some purposes requiring no mill grinding at all, simply thorough mixing with the oil. However, when lithopone has not been furnaced up to the required time, it will require a much greater percentage of oil for grinding and more thinners for spreading than the normal pigment. Pigment of that character is not well adapted for use in the manufacture of paints, as it lacks in body and color resisting properties and does not work well under the brush. In those industries, where the paint can be applied with machinery, as in shade cloth making, etc., it appears to be preferred, because of these very defects. As this sort of lithopone, ground in linseed oil in paste form, is thinned for application to the cloth with benzine only, and on account of its greater tendency to thicken, requires more of this comparatively cheap thinning medium, it is preferred by most of the manufacturers of machine painted shade cloth. Another point considered by them is that it does not require as much coloring matter to tint the white paste to the required standard depth as would be the case if the lithopone were of the standard required for the making of paint or enamels. On the other hand, the lithopone preferred by the shade cloth trade would prove a failure in the manufacture of oil paints and much more so, when used as a pigment in the so-called enamel or varnish paints. Every paint manufacturer knows, or should know, that a pigment containing hygroscopic moisture does not work well with oil and driers in a paint and that with varnish especially it is very susceptible to livering on standing and to becoming puffed to such an extent as to make it unworkable under the brush. While the process of making lithopone is not very difficult or complicated, the success of obtaining a first class product depends to a great extent on the purity of the material used. Foreign substances in these are readily eliminated by careful manipulation, which, however, requires thorough knowledge and great care, as otherwise the result will be a failure, rendering a product of bad color and lack of covering power.

...
  • Porcelain, known for its whiteness and translucency, originated in China over a thousand years ago. It was highly valued for its strength and ability to withstand high temperatures, making it ideal for cooking vessels. A porcelain cooking set often includes a combination of pots, pans, and serving dishes, all crafted from this fine ceramic material. The smooth, glossy surface of porcelain does not only contribute to the aesthetic appeal of the kitchenware but also ensures that foods slide off easily during cooking, making it an excellent choice for non-stick cooking without the need for additional fats or oils.
  •  

  • Overall, red cookware is a versatile and practical choice for any kitchen. With its superior heat conductivity, durability, and aesthetic appeal, it is no wonder why so many home cooks and professional chefs choose red cookware for their cooking needs. Whether you are simmering a savory stew or searing a juicy steak, red cookware can help you achieve delicious results every time. Add a touch of color to your kitchen with red cookware and enjoy the benefits it has to offer.
  • One of the biggest advantages of cast iron with porcelain enamel cookware is its durability. Cast iron is known for its longevity and ability to withstand high heat and rough handling. When coated with porcelain enamel, the cookware becomes even more resistant to scratches, stains, and chips. This means that it can withstand years of use without showing signs of wear and tear, making it a cost-effective investment for home cooks and professionals alike.
  • Introduction
  • Dutch ovens, with their rich history and exceptional cooking capabilities, have been a staple in kitchens worldwide for centuries. These versatile cookware pieces, known for their thick walls and tight-fitting lids, are manufactured by a variety of companies, each contributing their unique touch to this timeless culinary tool.
  • In conclusion, small cast iron skillets are more than just cookware; they are culinary tools that can elevate your cooking game. Whether you're a professional chef or an amateur cook, these skillets promise to deliver delicious meals and unforgettable cooking experiences. So, when you come across small cast iron skillets for sale, don't hesitate to add one (or more) to your kitchen arsenal. After all, good food often starts with the right pan.
  • Despite its advantages, non-stick enamel cookware does have its limitations. The non-stick coating may eventually wear off over time, especially with heavy usage or improper handling. Additionally, while it's generally safe for daily cooking, high-temperature cooking or overheating could potentially release fumes from the coating.
  • Another benefit of using a cast iron griddle pan is its durability. Cast iron is known for its longevity and can last for generations if properly cared for. With a little bit of maintenance, such as regular seasoning and proper storage, your cast iron griddle pan can be a kitchen staple for years to come.
  • Misen
  •  

  • In the realm of culinary arts, certain tools have stood the test of time, and blue enamel cookware is one such classic. This versatile and visually appealing kitchen staple has been a favorite among chefs and home cooks alike for generations, blending practicality with aesthetic appeal.
  •  

  • Another advantage of enamelware is its versatility. The pots are suitable for use on a variety of cooking surfaces, including gas, electric, and induction stoves. They can also go from the stovetop to the oven without any issues, making them perfect for one-pot meals that require both simmering and baking They can also go from the stovetop to the oven without any issues, making them perfect for one-pot meals that require both simmering and baking They can also go from the stovetop to the oven without any issues, making them perfect for one-pot meals that require both simmering and baking They can also go from the stovetop to the oven without any issues, making them perfect for one-pot meals that require both simmering and bakingenamelware pot with lid.
  • Enameled Cast Iron Frying Pans