TiO2 itself was officially first named and created in a laboratory in the late 1800s. It wasn’t mass manufactured until the early 20th century, when it started to take over as a safer alternative to other white pigments.
When manufacturers add titanium dioxide to foods and other ingestible products, it’s typically referred to as E171, which relates to food-grade purity.



The committee could not finalize the assessment of some other flavoring agents, requiring further information. JECFA highlighted the importance of receiving complete data submissions from the sponsors for conducting the safety evaluation.