titanium dioxide market report manufacturers

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Wegman’s puts titanium dioxide in its Original Macaroni and Cheese. Campbell’s Healthy Request Chunky Chicken Corn Chowder has it, as does Food Club’s Chunky New England Clam Chowder. Marzetti uses the color agent to brighten its Cream Cheese Fruit Dip. Dairy products usually don’t need titanium dioxide to look white, but Kroger has decided to add titanium dioxide to its Fat Free Half-and-Half. And titanium dioxide isn’t only in especially white or brightly colored foods: Little Debbie adds it to Fudge Rounds and many other products. According to the Food Scores database maintained by Environmental Working Group, more than 1,800 brand-name food products have titanium dioxide on their ingredients list. That said, it can still lurk as an unspecified “artificial color,” or labels might simply say “color added.”

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Rutile, the most common form of titanium dioxide, is a reddish-brown pigment with a high refractive index and excellent weathering resistance. It is mainly used in paints, coatings, plastics, and paper industries due to its ability to provide excellent whiteness, opacity, and UV protection. Rutile titanium dioxide is typically produced by the sulfate process, which involves the reaction of titanium ore with sulfuric acid to produce titanium sulfate. The resulting solution is then treated with ammonia to precipitate titanium hydroxide, which is subsequently calcined at high temperatures to obtain rutile titanium dioxide.

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