Chlorophylls and Chlorophyllins (E150b)
Subcategories:
- E140(i) – Chlorophylls:
Chlorophylls are natural green pigments found in plants, responsible for photosynthesis. In the food industry, chlorophyll is extracted from green plants like spinach or nettles and used as a natural green colorant. - E140(ii) – Chlorophyllins:
Chlorophyllins are water-soluble derivatives of chlorophyll, often created by replacing the magnesium ion with a copper ion. This makes chlorophyllins more stable for use in processed foods.
Purpose and Function
Chlorophylls and Chlorophyllins (E140) are used as natural green food colorants in a variety of products. Their primary uses include:
- Confectionery: Candies, jellies, and gums often use chlorophylls for a natural green tint.
- Beverages: Some health drinks, fruit juices, and flavored waters use chlorophylls or chlorophyllins to enhance color.
- Dairy products: Used in green-colored yogurts, ice creams, and cheese products.
- Processed foods: Found in green-colored sauces, dressings, soups, and other processed snacks.
Chlorophylls and chlorophyllins are favored for being natural alternatives to synthetic colorants, offering a more plant-based option.
Potential Risks and Side Effects
Chlorophylls and Chlorophyllins (E140) are generally considered safe when consumed within regulated limits. However, there are a few considerations:
- Allergic reactions: Although rare, some individuals may experience allergic reactions or mild digestive discomfort when consuming large amounts of chlorophyll or its derivatives.
- Copper chlorophyllins: In chlorophyllins, where copper replaces magnesium, there may be concerns about copper toxicity if consumed in excess, but regulatory bodies have set safe limits on copper intake in food.
Overall, these natural colorants are well tolerated and present minimal health risks, especially when used in moderation.