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CSPI’s Chemical Cuisine is the web’s definitive rating of the chemicals used to preserve foods and affect their taste, texture, or appearance. Besides titanium dioxide, the group recommends avoiding artificial sweeteners like aspartame, acesulfame potassium, and sucralose, as well as synthetic food dyes like Yellow 5 and Red 3. CSPI and others have recently asked the Food and Drug Administration to ban the latter dye in foods and ingested drugs because the FDA has already determined that it is a carcinogen unsafe for use in cosmetics.

Fig. 8. Selected images of skin stratus treated with P25TiO₂NPs 10% (left) and VitaminB2@P25TiO₂NPs 10% (right) under light, showing no penetration of the nanoparticles (white arrows) beyond the outer stratum corneum.

Lithopone Market Outlook - 2020–2027