There are three types of TiO2 - food grade, pharmacetical grade, and industrial grade. Since it is not water soluble, to see the whitening effect it has to be throughly mixed by mechanical blending or chopping.
It is strongest among food grade whitening agents (calcium carbonate, calcium phosphate, vegetable oil, and titanium dioxide). If it is used at >0.05% (not 0.5%), you will see too much artificially white look. Therefore for the best result, 0.02-0.04% food or pharmaceutical grade in comminuted muscle foods (i.e., crabstick) is recommended. If the concentration exceed 0.06%, it will affect the texture of the product (it lowers the pH).
For more detailed information, please refer to Surimi and Surimi Seafood, Second Edition (2005) by Taylor & Francis (http://www.crcpress.com/shopping_cart/products/product_detail.asp?sku=DK3071&parent_id=775&pc).
Jae Park
Professor
Oregon State University
OSU Surimi School (www.surimischool.org)
________________________________
From: owner-seafood@ucdavis.edu on behalf of SALES
Sent: Thu 2/23/2006 7:02 AM
To: Seafood research and extension information exchange
Subject: titanium dioxide
Dear List,
can anone please advise on use of Titanium Dioxide in Fish and Fishery
products.
thanks
jiwa
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