Chlorophylls
The short version
The natural green pigment of plants — used as a clean-label colorant in dairy and confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from grass, alfalfa, nettle, or other green plant tissues using ethanol or acetone, then purified. Naturally responsible for plant photosynthesis. The food-grade chlorophyll mixture (a + b) was characterized chemically in the 19th century but remained difficult to stabilize.
How it's used
Used to color herbal liqueurs (Chartreuse), ice cream, dairy desserts, candies, and chewing gum where a natural soft-green tone is wanted. Natural chlorophyll (E140) is less light- and acid-stable than the copper-complexed form (E141), limiting it to non-acidic, non-light-exposed products.
Safety profile
ADI not specified. Considered safe at typical use levels. Chlorophyll is naturally ingested in large amounts from green vegetables.
Physical & chemical properties
Dark green to olive oily extract or paste, soluble in oils, insoluble in water. The magnesium-porphyrin core can be lost under acidic or hot conditions, turning the color olive-brown.
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.