Processed
Titanium Dioxide
Titanium dioxide is a bright white mineral pigment historically used in foods as a colouring to opacify and whiten confectionery coatings, icings, cheese rinds, and powdered products. Food grades were selected for particle size and purity to give a clean white without taste. Traditional use relied on its high refractive index—small amounts made sugar shells and frostings look opaque and brilliant rather than grey or translucent. Regulatory status has diverged: the European Union no longer authorises titanium dioxide as a food additive, while some other jurisdictions still permit food-grade use under national rules. This catalogue entry documents the ingredient’s conventional technological role and identity for historical formulations and comparative labelling; always follow current local law before manufacture or import. Not a nutrient source; purely a colour/opacifier where still allowed.
Also known as: E171 (no longer authorised as food additive), Titanium dioxide, TiO2 pigment, Titanium dioxide (check current rules), Nisanka chitan
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Characteristics
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.2 g
- Water 0.2 g
Food-grade titanium dioxide (TiO2) is an insoluble inorganic white pigment. It is not digested and supplies no energy, protein, fat, carbohydrate, or vitamins. Residual moisture is a fraction of a gram; there is no sodium or sugar.
In the kitchen
Culinary partners and combinations that usually underperform with Titanium Dioxide.
History
Commercial titanium dioxide pigment production began for paints and later specialty uses.
Food-grade titanium dioxide whitened confectionery coatings and icings worldwide.
Nanoparticle and genotoxicity debates increased scientific and regulatory scrutiny.
The European Union withdrew authorisation for titanium dioxide (E171) as a food additive.