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LomaWhite, the alternative to TiO2

 

Titanium dioxide has been widely used in the past as a food additive (E 171) opacifier and white pigment in a variety of foods. Over the years, its use has been questioned and steadily decreased, culminating in the recent EFSA ban on its use because it was deemed unsafe. Food companies have therefore been trying to find an approved alternative for some time now.

LomaWhite by Dr. Paul Lohmann is the safe and innovative alternative to TiO2, fully compliant with current EU regulations. It is a line of mineral-based whitening and mattifying agents that is reshaping the world of food, food supplements and the cosmetics industry. It includes Calcium and Magnesium salts designed to (re)formulate a wide range of products: candies and chewing gum, glazes, meat and fish analogues, bakery products, soups and sauces, and tablet coatings.

 

Main features of LomaWhite

– Excellent bleaching properties
– Good performance, close to that of TiO2
– Heat and light stable
– Fine, white, low-dusting powders
– Smooth mouthfeel and neutral sensory profile
– Source of Calcium or Magnesium
– Free of preservatives, gluten, lactose
– Kosher/Halal

 

The LomaWhite range

Four specialities designed for specific applications, with a unique approach tailored to the type of end product.

-LomaWhite B41m
-LomaWhite C36
-LomaWhite L06
-LomaWhite L06m

LomaWhite by Dr. Paul Lohmann is distributed in Italy by Faravelli Food Division. 
For more detailed information, food industry operators can contact the team: food@faravelli.it

www.faravelli.it

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