Titanium oxide, also known as titanium dioxide (TiO2), is a versatile compound that is widely used in various industries, including the food and beverage industry. It is largely used in the form of nanoparticles. The whole market for the use of this form of TiO2 (not just food and drink) is valued at $3.4 billion, and is expected to reach $16,682 million by 2022, supported by a CAGR of 20.7% (Allied Market Research, 2023).
Its addition to food and beverage products offers several benefits, which include:
Whitening and opacity
Titanium oxide is commonly used as a whitening agent to enhance the appearance of food and beverage products. It provides a bright white color, which can be particularly desirable in products such as confectionery, dairy products, baked goods, and beverages. Titanium oxide also imparts opacity, which helps to improve the appearance of creamy or cloudy products.
UV protection
Titanium oxide has the ability to absorb and reflect ultraviolet (UV) light, which makes it suitable for applications where UV protection is required. In certain food and beverage products, such as dairy-based products, desserts, and beverages, titanium oxide can help protect against the degradation of sensitive ingredients caused by UV exposure.
Stability and shelf life extension
Titanium oxide acts as a stabilizing agent in food and beverage formulations. It can prevent color fading, discoloration, and degradation of sensitive components caused by light, heat, or oxidative reactions. By maintaining the stability of the product, titanium oxide contributes to an extended shelf life and improved overall quality.
Texture enhancement
In some food products, titanium oxide can contribute to texture improvement. It can provide smoothness and creaminess to formulations, making them more appealing to consumers. This is particularly relevant in products like sauces, dressings, and dairy-based products.
Flavour and aroma retention
Titanium oxide can help in retaining the original flavors and aromas of food and beverage products. By protecting the product from external factors such as light and oxidation, it helps maintain the sensory characteristics of the product and prevents the loss or alteration of flavors and aromas.
The Issues with Titanium Dioxide in Food
Titanium dioxide (TiO2) has faced scrutiny and raised concerns in recent years regarding its use in food products. Some of the main issues associated with titanium dioxide in food are as follows:
Safety concerns
There are concerns about the potential health effects of consuming titanium dioxide, especially in nanoparticle form. Studies have shown that nanoparticles of titanium dioxide may have the ability to penetrate the gastrointestinal tract and reach other organs or tissues in the body. While the toxicity of titanium dioxide nanoparticles is still being investigated, there are indications that they could potentially have adverse effects, such as inflammation, oxidative stress, and genotoxicity. However, it’s important to note that most of these studies have been conducted on animals or in vitro, and further research is needed to fully understand the effects in humans.
Lack of transparency
Titanium dioxide is often used as a whitening agent in food products, but its presence is not always clearly indicated on food labels. It may be listed as “color” or “natural color,” which can be misleading for consumers. This lack of transparency makes it difficult for individuals to make informed decisions about the products they consume, especially for those who are concerned about the potential risks associated with titanium dioxide.
Environmental impact
Titanium dioxide is not only used in food products but also in various other industries, such as cosmetics, paints, and sunscreens. Concerns have been raised about the environmental impact of titanium dioxide nanoparticles when they enter wastewater systems and eventually make their way into natural ecosystems. The potential effects on aquatic organisms and the overall ecological consequences are subjects of ongoing research and investigation.
Titanium Oxide And Its Regulation
Different regulatory authorities have varying approaches and limits regarding the use of titanium dioxide in food. In some countries, such as France, a temporary ban on the use of titanium dioxide in food products has been implemented. Other countries, like the United States, consider titanium dioxide as Generally Recognized as Safe (GRAS) when used within specific limits. However, there is ongoing debate and discussion about the appropriate regulatory measures and limits for its use.
The European Union banned titanium dioxide in food completely and this came into force on August 7th 2022. The EU Court of Justice then annulled the EC’s delegated regulation from 2019. This regulation labeled titanium dioxide as a carcinogen by inhalation of particular powdered forms. EFSA also ruled that nanoparticles of titanium dioxide was an issue because this could lead to carcinogen effects. Then in 2022, the UK Food Standards Agency and Food Standards Scotland disagreed with the EFSA ruling. They would not follow the EU in banning titanium dioxide as a food additive. Likewise, Health Canada has reviewed the available evidence and they have not changed their position on TiO2 as a food additive.
It is important to note that the use of titanium oxide in food and beverage products is regulated by food safety authorities in various countries. Regulatory bodies, such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), set specific guidelines and limits on its usage to ensure safety for consumers. These regulations ensure that the levels of titanium oxide used in food and beverage products are within acceptable limits and do not pose health risks.
References
Allied Market Research LLP (2023) Nano Titanium Dioxide Market report Portland, Oregon. USA .
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