Individual Presentation: Replacing Titanium Dioxide in Food Applications With Calcium Phosphate

Titanium dioxide (TiO₂) has long been used in the food industry for its strong whitening and opacifying properties, thanks to their high refractive index. It also helps improve product stability. At the same time, growing scientific concerns around the potential for TiO₂ to accumulate in the body, cause genetic damage, or negatively impact gut health have raised red flags among consumers. Combined with the rising demand for cleaner labels and more sustainable ingredients, these concerns are driving the search for safe and effective alternatives across a variety of food products.This session focuses on calcium phosphate as a multifunctional titanium dioxide replacement in FDA approved applications. Case studies will illustrate how calcium phosphate performs in specific formats, including donut sugar coatings where formulations matched the L and WI (whiteness index) values of titanium dioxide based donut coating at a 1:1 use level. L values were 95.1 for TiO2-based donut coatings and 94.4 for calcium phosphate-based donut coatings. Comparative data will highlight color attributes, product quality, and formulation considerations when transitioning from titanium dioxide.In addition to whitening and opacity, the presentation will discuss how calcium phosphate can contribute calcium to the nutritional profile of finished products. Attendees will gain practical insight into when and how calcium phosphate can be used as an alternative, and what trade offs and opportunities to consider when reformulating away from titanium dioxide.