TiO₂ possesses different qualities depending on whether it is produced as a pigment or a nanomaterial. Both forms are tasteless, odourless and insoluble.

In 2021, the European Food Safety Authority concluded that titanium dioxide is no longer safe in foods due to the same concerns over nanoparticles. As a result, titanium dioxide is now banned as a food additive in the EU. Although studies have shown that the absorption of ingested titanium dioxide is low, evidence suggests that titanium dioxide nanoparticles can accumulate in the body over time. Health Canada deemed it safe in 2022 but noted concerns. Unlike their European counterparts, Canadian officials did not consider studies performed with titanium dioxide nanoparticles alone. 

Often used as a glaze for ceramics, titanium dioxide provides a bright, glossy finish and improves the durability and stain resistance of ceramic products.

Does not work with hydrogen sulfide and alkaline solutions. It is easy to decompose in the presence of acid to produce hydrogen sulfide gas. It is easily oxidized in the air and deteriorates after moisture. Whiteness and hiding power are strong.

As a food additive, titanium dioxide and its nanoparticles in particular have been associated with DNA damage and cell mutations, which in turn, have potential to cause cancer. When used as a food coloring, it is known as E171.

Among the raw materials for coating production, titanium dioxide is more ideal, followed by lithopone. The covering power of lithopone is only that of titanium dioxide, and the price of lithopone is much lower than that of titanium dioxide, so lithopone still occupies a large market share.

Because beauty should never come at the price of your health.

The whole scientific experimental design in some of these studies is‌ very flawed, Kaminski said.