titanium dioxide solution manufacturer

The primary function of Anatase Titanium Dioxide in food is as a coloring agent. Its intense whiteness can effectively brighten and whiten foods such as powdered sugar, confectionery, and dairy products. By adding small amounts of this compound, manufacturers can achieve a more visually appealing product that attracts consumers. Moreover, its high refractive index means that it can be used to add a glossy finish to certain foods, further enhancing their appeal.

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The production process of titanium dioxide involves several stages, starting with the extraction of raw materials from mineral ores such as ilmenite, rutile, and anatase. These ores are then processed through various methods, including the sulfate and chloride processes, to produce high-purity titanium dioxide powder. The sulfate process involves treating the ore with sulfuric acid to extract titanium dioxide, while the chloride process uses chlorine gas to produce a purer form of the pigment.

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Titanium dioxide, often referred to as TiO2, exists in two primary forms rutile and anatase. Rutile TiO2 is renowned for its exceptional optical properties and higher refractive index, making it the preferred choice for applications requiring maximum brightness and durability. This form of titanium dioxide is characterized by its dense particle structure, providing superior weatherability and resistance to discoloration, essential traits for products exposed to the elements.

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Natural barite and anthracite containing more than 95% barium sulfate are mixed and fed at a ratio of 3:1 (mass). After being crushed to a diameter of less than 2cm, it enters the reduction furnace. The furnace temperature is controlled to be 1000-1200°C in the front section and 500-500 in the back section. 600°C, the reduction furnace rotates at a speed of 80 seconds per revolution, and the reaction conversion rate is 80% to 90%.

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