micronized tio2 manufacturers

On November 23, 2022, the General Court of the European Union reversed the conclusion that titanium dioxide was carcinogenic and released a statement (1,2):

“First, the Commission made a manifest error in its assessment of the reliability and acceptability of the study on which the classification was based and, second, it infringed the criterion according to which that classification can relate only to a substance that has the intrinsic property to cause cancer.”
 
As part of our mission at CRIS we base our safety assessments on the currently available scientific evidence and consider many variables (e.g., study quality, journal of publication, etc.), even if it goes against previous conclusions. Evidence-informed decisions making is critical to ensure that the laws and regulations put into place are for the benefit of the population.
 
The EU General Court maintains that the scientific evidence presented wasn’t the complete picture for the ingredient, “in the present case, the requirement to base the classification of a carcinogenic substance on reliable and acceptable studies was not satisfied.”

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micronized tio2 manufacturers2025-08-14 21:31
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Freshwater algae show low-to-moderate susceptibility to TiO2 exposure, with more pronounced toxic effects in the presence of UV irradiation. It has also been shown that nano-sized TiO2 is significantly more toxic to algae Pseudokirchneriella sub-capitata than submicron-sized TiO2. Hund-Rinke and Simon  reported that UV irradiated 25 nm TiO2 NPs are more toxic to green freshwater algae Desmodesmus subspicatus than UV irradiated 50 nm particles, which is in agreement with Hartmann et al. UV irradiated TiO2 NPs also inactivated other algae species such as Anabaena, Microcystis, Melsoira and Chroococcus. It was demonstrated that smaller particles have a greater potential to penetrate the cell interior than submicron-sized particles and larger aggregates. Studies have shown that the amount of TiO2 adsorbed on algal cells can be up to 2.3 times their own weight.

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micronized tio2 manufacturers2025-08-14 20:34
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  • In addition to their functional roles, gums are also valued for their dietary benefits. Many gum additives are high in fiber, which can aid in digestion and promote a feeling of fullness. This is particularly important in a health-conscious market where consumers are increasingly looking for products that offer nutritional benefits. For instance, psyllium husk, a soluble fiber derived from the seeds of the Plantago ovata plant, is often added to cereals and baked goods to enhance their dietary fiber content.


  • The bottom line is preservatives serve an important role, and without these front-line defenders, your beauty products will quickly spoil. However, some companies have led consumers to mistrust preservatives in skin care, even potentially harmless ones like potassium sorbate.

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  • Applications in Water Treatment


  • Selecting a reliable supplier of sodium benzoate is essential for businesses that prioritize quality and compliance. A reputable supplier will provide high-purity sodium benzoate that meets industry standards. This is critical not only for the safety and efficacy of the final product but also for maintaining brand reputation. Discrepancies in quality can lead to product recalls and legal issues, which can result in financial losses and damage to consumer trust.


  • Carrageenan is extracted from several species of red algae, primarily Chondrus crispus (Irish moss) and Eucheuma cottonii. The extraction process involves boiling the seaweed, followed by filtration and drying to obtain a fine powder. There are three main types of carrageenan kappa, iota, and lambda. Each type has unique gelling properties and is used for different purposes. Kappa carrageenan forms a strong gel in the presence of potassium ions, making it ideal for dairy products. Iota carrageenan, on the other hand, creates softer gels and is typically used in puddings and sauces. Lambda carrageenan does not gel but is an excellent thickening agent, often used in salad dressings and sauces.


  • Challenges and Considerations


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  • Despite their many benefits, the application of natural food stabilizers does come with challenges. The effectiveness of these stabilizers can be influenced by various factors, including pH, temperature, and the presence of other ingredients. Thus, meticulous formulation and testing are essential to ensure that the desired texture and stability are achieved.


  • Given these concerns, regulators have set limits on the allowable levels of E223 in food products. In the European Union, the use of sodium metabisulfite is restricted to certain foods, and labels must specify its presence when added. The U.S. Food and Drug Administration (FDA) also monitors sulfite levels, especially in fresh fruits and vegetables, to protect consumer health.


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  • The preparation of deuterated solvents can be complex and often involves isotopic labeling, which is a specialized field in itself. Chemists can either synthesize deuterated compounds directly or purchase commercially available deuterated solvents. The cost of deuterated solvents tends to be higher than their protonated counterparts, primarily due to the intricate processes required for their preparation. However, the advantages they offer in terms of the quality of data obtained justify this expense for researchers.


  • Carrageenan is also valued for its ability to improve the shelf life of products. By acting as a stabilizer, it helps maintain the quality and consistency of food over time. This is particularly important for processed and packaged foods, which must endure transportation and storage without compromising texture or flavor. Thus, the use of carrageenan not only enhances the sensory attributes of food but also contributes to its overall longevity.


  • Preservatives are substances added to food products to prevent spoilage caused by microorganisms, such as bacteria, molds, and yeasts. In the context of bread, preservatives help inhibit the growth of these organisms, which can lead to staleness and foodborne illnesses. Common preservatives used in bread include calcium propionate, sorbic acid, and ascorbic acid. Each of these has its unique properties and mechanisms that contribute to the overall preservation of bread.


  • The WHO, together with the FAO, groups food additives into 3 broad categories:

  • The use of meat preservatives also plays an essential role in reducing food waste. According to the Food and Agriculture Organization (FAO), a substantial amount of meat produced globally is lost due to spoilage. By employing effective preservation techniques, the shelf life of meat products can be significantly extended, thereby minimizing waste and ensuring that more food reaches consumers.


  • In sauces and dressings, emulsifiers ensure that the ingredients maintain their intended flavors and textures, improving overall palatability. Additionally, they can also act as stabilizers in suspensions, such as fruit drinks or protein shakes, ensuring an even distribution of particles.


  • Is it safe to consume potassium sorbate?

  • Food additives play a significant role in modern culinary practices, contributing to the flavor, appearance, texture, and overall preservation of food products. Among these, E621, commonly known as monosodium glutamate (MSG), has been at the center of heated discussions for decades. While some people eagerly embrace its umami flavor-enhancing properties, others express concerns about its safety and potential health effects.


  • Sorbic Acid, or E202, is another widely-used preservative, recognized for its ability to inhibit the growth of molds, yeasts, and fungi. Its applications extend beyond food products, as it is also utilized in the cosmetics and pharmaceutical industries due to its antimicrobial properties. Sorbic Acid is most effective in slightly acidic conditions, making it a favorable option for a range of products, including baked goods, cheeses, and fermented beverages.


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  • In addition to its leavening properties, ammonium bicarbonate also has a unique effect on the flavor of baked goods. It contributes a slightly alkaline taste that can enhance the overall flavor profile of biscuits. This characteristic is particularly beneficial in recipes that incorporate acidic ingredients, such as chocolate or certain fruits, as it helps to neutralize some of the acidity, resulting in a more balanced taste.


    ammonium bicarbonate in biscuits

    ammonium

  • Current Market Price Trends


  • In the footwear industry, SBR is utilized for making shoe soles due to its excellent abrasion resistance and comfort. Additionally, it finds application in adhesives, sealants, and coatings, where its bonding properties and stability make it an ideal choice. The performance in different end-use applications substantiates the importance of SBR in day-to-day products.


  • Potassium sorbate, also known as sorbistat-k, E-202 and sorbistat-potasium, is a white, odorless, and tasteless salt. Although it is naturally occurring in some fruits like berries, it is commercially produced by a neutralization reaction between sorbic acid and potassium hydroxide. It is an inactive salt form of sorbic acid and just like sorbic acid, it has been found to be active against molds, yeasts, bacteria and fungi. Because of these antimicrobial activities, it is often used as a preservative in the food and beverage industries to preserve foods like cheese, yogurt, dried meat, bread, cake, milkshakes, pickles, ice cream and apple cider.

  • Applications of Water Treatment Chemicals