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Titanium dioxide is one of the many oxides formed naturally in our environment. Manufacturers source this mined mineral from rutile, brookite, and anatase. It is then processed and refined to meet stringent safety guidelines based on the end-use for the mineral. 

However, since it’s photosensitive — meaning it can stimulate free radical production — it’s usually coated in silica or alumina to prevent potential cell damage without reducing its UV-protective properties (7Trusted Source).

Animal studies have shown that, when consumed as a food additive, titanium dioxide can induce intestinal inflammation.

As of August 7, the use of titanium dioxide in food is banned in the European Union. Europe is taking a precautionary principle approach based on findings from the European Food Safety Authority (EFSA).