E140i - Chlorophylls

Origin

Chlorophylls (E140i) are natural green pigments found in plants and algae. They are essential for photosynthesis, the process by which plants convert light energy into chemical energy. Commercially, chlorophylls are extracted from various plant sources, including spinach, alfalfa, and nettles. The extraction process typically involves solvents, followed by purification steps to obtain the desired pigment.

Usage

Chlorophylls are used as a natural green food coloring agent in a wide range of food products. They provide a vibrant green hue and are often preferred over synthetic colorants due to their natural origin. Common applications include beverages, confectionery, dairy products (such as ice cream and yogurt), sauces, and processed vegetables. Beyond their coloring properties, chlorophylls are also being investigated for potential health benefits, including antioxidant and anti-inflammatory effects, although more research is needed to confirm these effects.

Side Effects

Chlorophylls 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 for chlorophylls and chlorophyllins (E140i and E141). At high concentrations, chlorophylls may cause mild gastrointestinal discomfort or diarrhea in some individuals. Allergic reactions are rare but possible. It's important to note that the safety assessment is based on the levels typically used in food applications, and excessive consumption should be avoided.

Regulatory Status

Chlorophylls (E140i) are approved for use as a food additive in many countries, including those in the European Union (EU) and the United States. In the EU, they are listed under Annex II of Regulation (EC) No 1333/2008 on food additives. In the United States, they are generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. The regulatory status ensures that chlorophylls used in food products meet specific purity criteria and are safe for human consumption at the levels permitted.