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But what is titanium dioxide, exactly? Here's what you need to know about this popular food additive — including what products it's used in and whether it's safe to consume.

Hebei Caixin Material Technology Co., LTD., formerly established in 2005, is located in the core of Beijing-Tianjin-Hebei City cluster, close to Tianjin Port, the largest port in the north, with developed transportation and outstanding people. After the continuous efforts of Caiqing people, has accumulated assets for the company of nearly 200 million, nearly 1,000 employees, Caiqing technology has become the pigment titanium dioxide research and development, production, sales and import and export trade in one of the large company, we integrate industry resources, to provide personalized customized services for global customers. We adhere to the market-oriented, good faith as the principle, is committed to open up a diversified international market, for the world customers to provide quality products, efficient service, is our unremitting pursuit. We sincerely invite customers from all over the world to visit our company.

It doesn’t take much to imagine what they must be doing to our poor skin each day as we layer on our sunscreen, foundation, concealers, eyeshadows & lip sticks which all contain large doses of titanium dioxide.

In 2022, a year after the EFSA recommended against the use of E171, the Food Standards Australia New Zealand (FSANZ) conducted its own reassessment of titanium dioxide as a food additive. The agency concluded that titanium dioxide was indeed safe to use as a food additive. The United Kingdom and Canada came to similar conclusions.

1.Mainly used in latex paints, water-based paints, inks, rubber, plastics, etc., replacing 30% of rutile-type titanium dioxide in latex paints, still maintaining the original film properties, and has the effect of reducing costs.

if you compare the levels—which went as high as 50,000 milligrams/killigrams per day— to what humans are actually exposed to, we're talking orders of magnitude. It was a huge amount, Norbert Kaminski, PhD, a professor of pharmacology & toxicology and director of the Center for Research on Ingredient Safety at Michigan State University told Health.