Estudo da viabilidade do uso de carbonato de cálcio em substituição ao dióxido de titânio na fabricação de pirulitos

Abstract

Titanium dioxide is a food additive (E171 or INS 171) authorized in Brazil, used as a colorant in the food industry. It is a substance whose technological objective is to provide products with a white hue, making them more attractive to consumers. In 2021, the European Food Safety Authority (EFSA) declared that titanium dioxide cannot be considered a safe substance, since then, the European market has banned the manufacture or marketing of products with this substance. In view of all the repercussions of the ban on titanium dioxide in Europe, food industries, especially in the confectionery sector, are looking for new alternatives to replace the additive. The purpose of this work is to briefly describe the processing steps for manufacturing lollipops, evaluate the mass and energy balances involved in the industrial process, economic analysis and proper destination of the waste generated, as well as evaluate through sensory, microbiological analyzes and physical-chemical, the feasibility of replacing titanium dioxide by calcium carbonate. The study showed that although there are significant differences in color between titanium dioxide and calcium carbonate, there are no differences in taste. The physical-chemical and microbiological analyzes proved that both products presented rigorous results that comply with local legislation. Through economic analysis, it was possible to verify that the unit cost of production with calcium carbonate is similar to the cost with titanium dioxide.