-INS No. 140
-EINECS No. 215-800-7
-CAS No. 1406-65-1
-CI Natural Green 3
-CI No. 75810
-EINECS No. 287-483-3
-CAS No 85536-03-4
-CI Natural Green 5
-CI No. 75815
Chlorophyll is an oil soluble pigment obtained from lucerne, nettle, spinach and grass, providing an olive-green color. The water-soluble form, sodium chlorophyllin is obtained by the saponification of oil soluble forms. Chlorophyllin provides an olive-green shade.
Typical applications for chlorophylls and chlorophyllins include confectionery, desserts, beverages, dairy products, ice cream, fruit preparation, bakery products, soups, sauces, snack food, seasonings, and convenience food.
Chlorophylls (INS No. 140) are a food additive that is included in Table 3 of the General Standard of Food Additives (GSFA), and as such may be used in specified foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Chlorophylls are acceptable in foods conforming to Commodity standards for Bouillons and Consommés (CS 117-1981), Cheddar (CS 263-1966), Danbo (CS 264-1966) and Certain Canned Fruits (CS 319-2015).
EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources Added to Food), 2015. Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives. EFSA Journal 2015;13(5):4089, 56 pp. Available online.
EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), 2015. Scientific Opinion on the re-evaluation of chlorophyllins (E 140(ii)) as food additives. EFSA Journal 2015;13(5):4085, 42 pp. Available online.
JECFA (1970) Toxicological evaluation of some food colors, emulsifiers, stabilizers, anticaking agents and certain other substances. 30th Report of the Joint FAO/WHO Expert Committee on Food Additives. FAO Nutrition Meetings Report Series No. 46A. Available online.