INDUSTRIE ALIMENTARI Vol. 63 - SEPTEMBER 2024

 

CONTENTS

 

3 - Alternatives to titanium dioxide in extruded pellet snack
T. Piromalli - E. Geremia - L. Alberghini - D. Di Nunno - G. Pasini

This paper reports on an experiment aimed at evaluating additives to replace the food colour titanium dioxide, which may no longer be used as of 2022 for food safety reasons. Specifically, the bleaching effect was tested in extruded pellet snacks of: calcium carbonate, calcium sulphate, two mixtures of calcium carbonate and calcium phosphate in varying proportions (mixture A and mixture B), and wheat starch. Instrumental and visual colour analysis shows that only the A mixture has a whitening effect more similar to that conferred by titanium dioxide, but not to such an extent that it can be considered a valid substitute.

 

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