Chlorophyllin Copper Complexes
The short version
A copper-stabilized form of chlorophyll — keeps a vivid green that survives heat, acid, and light.
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
Produced from natural chlorophyll by replacing the central magnesium with copper, then saponifying the lipid tail to give a water-soluble salt. The copper substitution stabilizes the green color across pH and temperature ranges.
How it's used
Used widely where E140's instability fails — green candies, mint-flavored ice cream, soups, chewing gum, and oral hygiene products. Provides a brighter, more stable green than natural chlorophyll.
Safety profile
ADI of 15 mg/kg body weight. Considered safe. Free copper release is negligible under food conditions, but the copper presence is the reason for the stricter ADI versus E140.
Physical & chemical properties
Dark green powder, soluble in water (the sodium-potassium salt form). Stable to light, heat, and acidic conditions. Bright vivid green.
Regulation worldwide
Permitted globally with specific maximum levels in many product categories.
Educational information only. Not medical or dietary advice.