Chlorophylle

Origin

Chlorophylls are natural pigments found in plants, algae, and cyanobacteria, responsible for absorbing light during photosynthesis. They are extracted from these sources, typically green leafy vegetables like spinach and alfalfa. Chlorophyllins are derived from chlorophylls through a process that replaces the magnesium ion with copper or sodium, resulting in more stable and water-soluble derivatives. Both chlorophylls (E140(i)) and chlorophyllins (E140(ii)) are used as food additives.

Usage

E140 is primarily used as a food coloring agent, imparting a green hue to various food products. It can be found in a wide range of applications, including: * Beverages (soft drinks, juices) * Confectionery (candies, chewing gum) * Dairy products (ice cream, yogurt) * Processed vegetables * Oils and fats * Soups and sauces Chlorophylls and chlorophyllins are also used in cosmetics and pharmaceuticals as coloring agents and sometimes for their purported antioxidant properties, although the evidence for the latter is not conclusive.

Side Effects

Chlorophylls and chlorophyllins are generally considered safe for consumption. The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) of 15 mg/kg body weight per day for copper chlorophyllins. High doses may cause mild gastrointestinal discomfort or green discoloration of the tongue or feces. No significant adverse effects have been reported at levels typically used in food. Allergic reactions are rare.

Regulatory Status

E140 is approved for use as a food additive in the European Union (EU), the United States (US), and other countries. Regulations specify the types of food products in which it can be used and the maximum permitted levels. In the EU, it is subject to purity criteria and labeling requirements. The FDA in the US regulates chlorophyll and chlorophyllin under 21 CFR 73.125 and 73.125a respectively.