The Problems of TiO2 Nanoparticle Additives in Food Additives

Abstract

With the improvement of people's living standards and the development of the food industry, TiO2, as a food additive, has been increasingly applied in the food processing industry, such as a preservative, colorant, antioxidant, thickening agent, etc. It can play an antibacterial role in food processing, but can cause allergic reactions if used for a long time or in large quantities. For example, when TiO2 comes into contact with food, it will make the taste of some food deteriorate and even lead to severe food poisoning. In addition, if TiO2 cannot be completely decomposed during processing, some harmful substances will remain. Research shows that in most areas of our country there are some people with food allergies. It can be seen that TiO2, as a food additive, may have an impact on human body during food processing. Therefore, mixing with other substances should be avoided as far as possible. TiO2 nanoparticles have excellent nanoscale effect and dispersion, as well as high mechanical strength and chemical stability, so they have a broad application prospect in food additives. TiO2 nanoparticles can be used as food additives, mainly by the covalent bonding of iron and non-iron ions in polymer organic materials to form nano-scale TiO2 gel. The gel has a high specific surface area and porosity, and can be added to food as an anti-coagulant. Due to the size effect and dispersion of nanoparticles, nano-TiO2 gel has advantages such as better, faster synthesis speed and lower cost compared with traditional dispersants.