Other names for the additive (synonyms)
General Information
Chlorophylls (food additive E140(i)) belong to the E140 group of additives and are natural plant pigments responsible for the green color of leaves. In the food industry, they are used as a natural colorant.
The name chlorophyll comes from the Greek words chloros — “green” and phyllon — “leaf.” It was first isolated in the early 19th century as a green plant pigment. In the early 20th century, it was established that chlorophyll consists of several components, the main ones being chlorophyll a and chlorophyll b. Later, their chemical structure was determined and artificial synthesis was performed, allowing detailed study of their properties and functions.
In the specifications of additive E140(i) described in Regulation (EU) No 231/2012, two main forms of chlorophyll are mentioned — “chlorophyll a” with chemical formula C55H74N4O5 and “chlorophyll b” with formula C55H72N4O6, as well as their magnesium complexes (C55H72MgN4O5 and C55H70MgN4O6, respectively). The main difference between these forms is in the side chain structure: chlorophyll a has a methyl group, while chlorophyll b has a formyl group. This determines their spectral properties and role in photosynthesis: chlorophyll a is the primary pigment, and chlorophyll b serves an accessory function.
Chlorophyll should not be confused with chlorophyllin (additive E140(ii)), which is a derivative of chlorophyll obtained by replacing magnesium with sodium or potassium ions, or by its removal.
Both forms of chlorophyll are unstable pigments, sensitive to acids, light, and temperature. Therefore, their use in the food industry is limited. In acidic products, they are replaced with copper complexes of chlorophylls and chlorophyllins (additive E141), which are more stable during processing.
Industrial additive E140(i) is obtained by extraction from plant raw materials (grass, alfalfa, nettle, spinach, etc.). Various solvents may be used for extraction: acetone, methyl ethyl ketone, dichloromethane, methanol, ethanol, hexane. After extraction and solvent removal, chlorophylls are purified. Other pigments, such as carotenoids, as well as oils, fats, and waxes from the raw material may be present in the final product.
Effects on the Body
Benefits of additive E140(i)
Chlorophylls naturally occur in the human diet (leaves and green vegetables). However, according to EFSA, when consumed in foods, they are poorly absorbed and are not metabolized into chlorophyllins. EFSA has not noted any additional health benefits from additive E140(i) beyond a normal diet.
Some studies indicate that chlorophyll and its derivatives may have beneficial properties: in laboratory and animal models potential anticancer effects were noted, associated with reduction in carcinogen formation and protection of cells from damage.
There is also evidence that chlorophyllin can reduce the absorption of toxins such as aflatoxins and help eliminate them from the body.
Risks of additive E140(i)
Despite its natural origin, the EFSA ANS Committee in 2015 noted that available toxicological studies on chlorophylls are limited and do not meet current guidelines, so it is impossible to establish an ADI. At approved usage levels, additive E140(i) does not pose health concerns.
Uses
Additive E140(i) is used to impart a soft natural green color to beverages, sauces, bakery and confectionery products, dairy desserts, ready soups, etc.
Legal Status
Chlorophylls are permitted for use as the food color additive E140 in the EU under Regulation (EU) No 1333/2008. Purity criteria and maximum levels of impurities are described in Regulation (EU) No 231/2012.
In Ukraine, the standards are harmonized with the EU. The additive E140(i) is also authorized in the USA, Canada, Japan, and other countries.