E141

Copper complexes of chlorophylls and chlorophyllins

Neutral Colorant Toxicity: Mild

Score impact

-0.10

points/product

Description

The food additive E141, known as copper complexes of chlorophylls and chlorophyllins, is a green colorant obtained from natural chlorophyll, the pigment responsible for the green color in plants. Industrially, it is extracted from plant sources such as nettles, alfalfa, or grass, and then treated with copper salts to stabilize the color and improve its resistance to light and heat. The process involves replacing the central magnesium ion of chlorophyll with copper, forming copper-chlorophyll (E141(i)) or copper-chlorophyllin (E141(ii)) complexes, which are more stable.

Physicochemical properties include good solubility in water (especially chlorophyllins) and resistance to acidic pH, although they can degrade under intense light. Its main function is to provide a bright green color to foods, ranging from olive tones to intense greens.

Historically, chlorophyll has been used as a colorant since the 19th century, but copper complexes were developed to improve stability. In the European Union, E141 was approved as a food additive after evaluations by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 15 mg/kg body weight per day for copper complexes of chlorophylls, based on toxicity studies that showed no significant adverse effects.

The overall safety assessment is favorable: it is considered a safe colorant within established limits. On labeling, it must appear as "colorant: copper complexes of chlorophylls and chlorophyllins" or with its E number. It is important to note that although it contains copper, the amount contributed by the additive is minimal and does not pose a health risk, as copper is an essential trace element.

Classification:

Official code E141
Category Colorant
Risk level Neutral
Toxicity Mild
Score impact -0.10 pts

Statistics

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