E140ii - Chlorophylline

Origin

Chlorophyllins are derived from chlorophyll, the green pigment found in plants. Unlike chlorophyll, chlorophyllins are water-soluble salts derived from chlorophyll by replacing the magnesium atom with copper or sodium. This process enhances their stability and makes them suitable for use as food colorants. The source material is typically green leafy vegetables, algae, or grasses.

Usage

Chlorophyllins are primarily used as a green food coloring agent. They impart a range of green hues, depending on the concentration and the food matrix. They are used in a variety of food products, including beverages, confectionery, dairy products, and processed vegetables. Beyond coloring, some studies suggest potential antioxidant properties, although this is not the primary reason for their use in food. The acceptable daily intake (ADI) established by EFSA is 15 mg/kg body weight per day for copper chlorophyllins.

Side Effects

Chlorophyllins are generally considered safe for consumption at the levels typically used in food. Extensive toxicological studies have not revealed significant adverse effects. However, as with any food additive, some individuals may experience sensitivity or allergic reactions, although these are rare. The presence of copper in copper chlorophyllins is carefully controlled to ensure that it does not pose a health risk. Regulatory bodies like EFSA and the FDA have evaluated the safety of chlorophyllins and have established acceptable limits for their use in food.

Regulatory Status

Chlorophyllins (E140ii) are approved for use as a food additive in many countries, including those in the European Union and the United States. Regulations specify the types of food in which they can be used and the maximum permitted levels. In the EU, they are regulated under Regulation (EC) No 1333/2008 on food additives. In the United States, they are regulated by the FDA under 21 CFR Part 73. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also evaluated the safety of chlorophyllins.