Titanium, as a highly anticipated metal material in the 21st century, is opening up new application areas due to its excellent biocompatibility and physical properties. After mature application in the field of medical implants certified by ASTM F67 standard, this "bio friendly metal" is gradually entering the daily kitchenware industry, providing innovative solutions for healthy cooking.
Titanium Materials have three core characteristics: firstly, excellent corrosion resistance, which can withstand acidic and alkaline substances with a pH value of 2-12; Secondly, natural antibacterial properties have been proven through experiments to have significant inhibitory effects on common foodborne pathogens; Thirdly, it is completely biologically inert and does not produce any adverse reactions when in contact with human tissues. These characteristics make it an ideal choice for food contact materials.
Based on the material advantages of titanium, modern kitchen utensils have developed innovative composite structures: the contact layer uses 99.5% high-purity titanium material, the middle layer is a pure aluminum thermal conductive layer, and the bottom layer is configured with magnetic 430 stainless steel. This three-layer composite structure not only retains the safety characteristics of titanium, but also improves thermal conductivity efficiency through an aluminum layer (with a thermal conductivity coefficient of 237W/m · K), and the bottom magnetic conductivity design is more suitable for modern electromagnetic stoves.
The practical value of Titanium Cookware lies in: ① zero heavy metal precipitation during the cooking process, and no migration of lead, cadmium, and nickel was detected by SGS testing; ② The surface Mohs hardness reaches 6, significantly better than traditional stainless steel cookware; ③ The self-healing characteristics of the oxide film ensure long-term stability during use. Experimental data shows that after 500 hours of salt spray testing, the corrosion rate of the titanium layer is only 0.0008mm/year.
At present, Titanium Cookware has passed FDA food contact material certification, making it particularly suitable for sensitive scenarios such as infant food production and traditional Chinese medicine boiling. Compared to traditional stainless steel kitchenware, titanium pots reduce the release of metal ions by over 98% when cooking acidic foods with a pH value below 5.
From heart stents to aviation components, from seawater desalination to healthy kitchenware, the application boundaries of Titanium Materials are continuously expanding. This cross disciplinary innovation in material applications not only demonstrates the progress of materials science, but also reflects the deepening of modern people's pursuit of healthy living towards the dimension of cookware safety.
