Other names for the additive (synonyms)
General Information
Chlorophyllins (food additive E140(ii)) belong to the group of additives E140 and are semi-synthetic derivatives of chlorophylls.
Unlike chlorophylls (additive E140(i)), which contain magnesium at the center of the molecule, in chlorophyllins this ion can be removed or replaced by other metals (most often sodium or potassium). This modification makes the colorant more stable in acidic conditions and improves its water solubility, significantly expanding its application in the food industry.
Chlorophyllins are obtained by alkaline treatment of natural chlorophyll extracts. During this process, part of the phytol chain (the hydrophobic tail of the molecule) is removed, which increases solubility in aqueous systems. As a result, salts—mainly sodium and potassium—are formed, which retain the characteristic green color but differ in spectral properties from the natural pigment.
The characteristics of additive E140(ii) are described in Regulation (EU) No 231/2012. Chlorophyllins consist of sodium or potassium salts—derivatives of "chlorophyll a" (C34H31N4NaO5) and "chlorophyll b" (C34H29N4NaO6), as well as their magnesium complexes.
Additionally, additive E140(ii) can be used in acidic forms with the chemical formula C34H34N4O5 for "chlorophyllin a" and C34H32N4O6 for "chlorophyllin b."
Due to their different chemical structure, chlorophyllins demonstrate better technological properties compared to chlorophylls.
Key differences between additives E140(i) and E140(ii):
- E140(i) — chlorophylls, fat-soluble pigments, unstable in acids and heat;
- E140(ii) — chlorophyllins, water-soluble salts or acids, stable in acidic conditions and more resistant during storage.
In acidic food products (beverages, marmalades, fermented milk products), chlorophyllins are used more frequently.
Effects on the Body
Benefits of additive E140(ii)
Unlike chlorophylls, which are poorly absorbed by the body, chlorophyllins have better bioavailability and are therefore more often studied for potential beneficial effects. Several experiments on animals and humans have shown that they can bind and remove toxic compounds from the body, in particular aflatoxins. This mechanism is considered a potential protection against carcinogens.
In addition, there is evidence of possible antioxidant properties of chlorophyllins, their ability to reduce cell damage caused by reactive oxygen species, and their influence on gut microbial balance. However, EFSA emphasizes that these results require further confirmation in clinical studies.
Risks of additive E140(ii)
The European Food Safety Authority (EFSA) Panel on Food Additives and Flavourings in its 2015 opinion noted that toxicological data on chlorophyllins are insufficient to establish an acceptable daily intake (ADI). Existing studies have not identified serious health risks at the levels of additive use in food products.
Potential risks are mainly associated with residual impurities that may remain after extraction and chemical modification of plant material: organic solvents, pesticides, heavy metals. This is why the EU regulation sets strict purity criteria and controls for impurity content.
At high doses, chlorophyllins may cause digestive disturbances (nausea, mild laxative effect). However, such cases are rare and mostly associated with intake of concentrated dietary supplements, not with the presence of the colorant in regular food products.
Usage
Due to better water solubility and stability in acidic environments, additive E140(ii) is used more widely than E140(i).
Chlorophyllins are used:
- in the production of non-alcoholic beverages (especially carbonated and acidic),
- in marmalades, jellies, and confectionery,
- in dairy and fermented milk products, including yogurts and desserts,
- in sauces, mayonnaise, and dressings where a stable green color is required,
- for coloring pharmaceutical and cosmetic products.
Unlike chlorophylls, the use of chlorophyllins is more predictable and technologically convenient, making additive E140(ii) a popular choice among food manufacturers.
Legislation
Chlorophyllins are permitted for use as a food colorant E140 in the European Union according to Regulation (EU) No 1333/2008. Purity parameters, permissible impurity levels, and production requirements for additive E140(ii) are defined in Regulation (EU) No 231/2012.
Additive E140(ii) is authorized for use in food products in the USA, Canada, Australia, Japan, and several other countries.
In Ukraine and countries that have harmonized food legislation with the EU, its use is also permitted in accordance with European requirements.
