Determination of Titanium Dioxide in Foods: Analysis Methods, Risks and Regulations

What are Titanium Dioxide Analysis Methods?

Determination of Titanium Dioxide in Foods: Analysis Methods, Risks and Regulations

Titanium dioxide (TiO2) is a common additive in the food industry, known as E171, used as a whitener or opacifier. It is used in many food products, from toothpastes and chewing gum to confectionery and bakery products. However, in recent years, increasing concerns about the safety of titanium dioxide have led to a need to carefully monitor and control the amount of this compound in foods. In this article, we will review the analytical methods used for the determination of titanium dioxide in foods, the potential health risks of this compound and the relevant regulations.

What is Titanium Dioxide?

Titanium dioxide is the oxidized form of titanium, a mineral commonly found in nature. It is used in the food industry to add a bright white color and opacity to products. Also known as E171, this additive improves the appearance of foods and can extend their shelf life. Titanium dioxide can be produced in micro and nano sizes, and these different sizes can affect the behavior of the compound in foods and its effects on human health.

Titanium dioxide Analysis Methods

Various methods of analysis are used to determine the amount of titanium dioxide in foods and to verify compliance with legal regulations. These methods help to determine the composition and purity of the sample.

Spectrophotometric Analysis:

It is an analysis method utilizing the absorption properties of titanium dioxide.
UV-Vis spectrophotometer is used to determine the amount of titanium dioxide in food.

Inductively Coupled Plasma Mass Spectrometry (ICP-MS):

Determines the titanium content in a sample by elemental analysis of titanium dioxide.
This highly sensitive method is used to detect low levels of titanium dioxide in foods.

X-Ray Fluorescence Spectrometry (XRF):

Utilizes X-ray fluorescence to directly detect the element titanium in a sample.
It is a fast and non-destructive method.

Electron Microscopy:

Used to determine the size and morphology of titanium dioxide particles.
Particle analysis can be performed using scanning electron microscopy (SEM) or transmission electron microscopy (TEM).

Health Risks of Titanium Dioxide

Growing concerns about the safety of titanium dioxide in recent years have led to a debate on the use of this compound in foods. Since nano-sized particles of titanium dioxide have the potential to penetrate cell membranes, their health effects are being investigated. Some studies suggest that these nanoparticles may lead to long-term toxic effects, inflammation or cancer risk. However, no definitive conclusions have been reached on this issue and further research is needed.

Regulatory and Safety Standards

Authorities such as the European Food Safety Authority (EFSA) and the United States Food and Drug Administration(FDA) regulate the use of titanium dioxide in food. In 2021, EFSA re-evaluated the safety of titanium dioxide as a food additive and declared that this compound is no longer safe for use in food products due to the risk of genotoxicity. This decision led to significant restrictions on the use of titanium dioxide in food in the European Union.

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