Titanium dioxide

From: Tyre Lanier (tyre@unity.ncsu.edu)
Date: Fri Mar 09 2007 - 01:45:11 PST

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You may have problems distributing this evenly in a marinade (it is
dispersible, not soluble) and it will add opacity to the appearance,
which dulls the appearance and makes the product appear less "fresh".
You would also need to declare its addition on the label, which is a
great turn-off unless the product is eventually sold breaded etc.
wherein it already would have a long ingredient list.

I do not have experience whitening fish fillets, only surimi-based
products. Has anyone else tried to do this, short of adding bleach
(the Food Lion expose), or sulfites (remember the canned albacore
fiasco), which are both no-nos?

-- 
Tyre C. Lanier, Ph.D.
Prof., Food Science, NCSU
office 919-513-2094
cell 919-389-9528
tyre@unity.ncsu.edu
tyre@mycingular.blackberry.net

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