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To ensure the optimal precipitation percentage, it is important to carefully control these factors during the precipitation process. For example, a higher concentration of titanium sulfate will typically result in a higher precipitation percentage, but may also lead to the formation of impurities. On the other hand, a lower pH of the reaction mixture can promote the precipitation of titanium hydroxide, but may also result in a lower precipitation percentage.

“Unlike some other chemicals used in food, titanium dioxide has no nutritive, preservative, or food safety function—its use is purely cosmetic,” said CSPI principal scientist for additives and supplements, Thomas Galligan. “The prospect of titanium dioxide nanoparticles damaging DNA is concerning enough for us to recommend consumers avoid foods that have it.” 

The Sydney Morning Herald reported on the finding of nano particles in our food supply here in Australia, despite no testing every carried out on the safety of these products by our food safety body.