Titanium dioxide in the spotlight, 2021-06-22

CHICAGO – Product developers in the late 1980s into the 1990s working on fat-free foods and beverages often turned to titanium dioxide to replace the white color associated with the absence of creamy milkfat. The ingredient was approved as a color by the Food and Drug Administration in 1966, and until the fat-free craze, it was mostly used to provide opacity to candies, baked foods and frostings/fillings. In the European Union, titanium dioxide (E 171) was authorized as a food additive in 2008. Eight years . . .
Formulators are seeking options as consumers and companies express concern.

Electro-spray deposited TiO2 bilayer films and their recyclable

Titanium dioxide – new SCCS opinion – Safety Assessment

Catalysts, Free Full-Text

Protective Face Masks: Current Status and Future Trends

Wellness Nutrition Health Coaching — Ready by Shara

Watchdog Group To Consumers: Avoid Titanium Dioxide Center For Science In The Public Interest

US9939129B2 - Collimating metalenses and technologies

Study Supports Food Safety of Titanium Dioxide, Addresses Data

US5998925A - Light emitting device having a nitride compound

Catalysts, Free Full-Text

US8653959B2 - Video mirror system for a vehicle - Google Patents

US8653959B2 - Video mirror system for a vehicle - Google Patents