Edible titanium dioxide is commonly known as white pigment, with a molecular formula of TiO2, which is the abbreviation of food grade titanium dioxide. Titanium dioxide is used as a coloring agent and food whitening agent. It is non-toxic, tasteless, white powder, and sometimes it is made into liquid for easy dispersion. Titanium dioxide is widely used in the pharmaceutical, food and cosmetic industries, and titanium dioxide white pigment is one of the most widely used pigments.
2. Application of Titanium Dioxide in Food
Titanium dioxide is mainly used in foods in meat products, surimi products, candies, baked goods, cheese, icing, seasonings and food supplements. In addition to the whitening effect, food grade TiO2 can make the color softer if used in conjunction with other pigments.
At present, titanium dioxide is used as diluent in bread, noodles, steamed bread and other improvers. The purpose is to make enzyme preparations (such as fungal α - amylase, noodle browning inhibitor, etc.) used in bread, noodles and steamed bread improver can be evenly added into flour, so as to improve the dispersion of products. It can replace calcium carbonate (limestone) and calcium sulfate (gypsum) which are permitted to be used in flour. The amount of titanium dioxide used in the modifier is generally about 30%. The content of titanium dioxide added to flour in this kind of improver is generally not more than one ten thousandth, which is far below the relevant regulations. The use of titanium dioxide not only makes flour have good flowability, but also has good safety.
3. Relevant Regulations for titanium dioxide As a Food Additive
The international food hygiene and food additives competent organizations JECFA, CAC, FDA, EFSA stipulate that titanium dioxide can be widely used in food in the regulations on the use of food additives.
In the process of food processing and production, in order to improve the quality of food color, aroma and taste, as well as for the needs of anti-corrosion and processing technology, the titanium dioxide added in food is safe and reliable for consumers as long as it meets the relevant regulations of the international food health organization.
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