Chlorophylls
Chlorophylls, commonly referenced as E140 / INS 140, are plant-derived green pigments used for natural green shade development, colour standardisation and visual identity in selected food and beverage systems. For industrial manufacturers, the real purchasing value depends on pigment type, colour value, source plant, extraction route, carrier system, oil or water compatibility, pH tolerance, heat and light stability, regulatory classification, documentation quality and batch-to-batch shade consistency.
Green colour performance depends on pigment subtype, pH, heat, light, oxygen, carrier, fat or water phase, packaging and destination-market colour rules.
Product identity
| Product | Chlorophylls |
|---|---|
| Alternative names | Chlorophyll food colour; natural green colour; plant-derived green pigment; chlorophyll extract |
| Category | Colours & Colouring Foods |
| Function | Food colour / colouring food / colour standardisation ingredient |
| E / INS number | E140 / INS 140; confirm exact subtype and regulatory classification by destination market |
| CAS / identity | 479-61-8 as listed in buyer reference; confirm pigment profile and extract identity on supplier COA/SDS |
| Colour family | Green porphyrin pigments naturally present in photosynthetic plant material |
| Typical source materials | Supplier-specific plant sources such as leafy greens, grasses, alfalfa, nettle, spinach or other approved botanical raw materials |
| Typical shade range | Olive green, grass green, bluish-green, yellowish-green or dark green depending on pigment profile, carrier and application pH |
| Typical form | Oil-soluble extract, powder, liquid colour, dispersion, emulsion, lake, dry blend or application-specific preparation |
| Main technical value | Provides natural green shade development and colour standardisation for products requiring plant-based colour positioning |
| Key buying point | Do not compare only by price per kilogram; compare colour value, dosage, pigment type, carrier, stability, approved use and cost-in-use |
Industrial buying value
Chlorophylls are normally evaluated when a brand needs a natural green colour and wants an alternative to synthetic green shade systems. They can be useful in confectionery, bakery decorations, sauces, seasonings, dairy desserts, snacks, oils, fillings and specialty beverages, but colour performance is matrix-sensitive. The same grade can look different in oil, water, acid, dairy, sugar, starch or protein systems.
- Supports natural-positioned green shade development in selected food categories
- Can be supplied in oil-soluble, water-dispersible, emulsion, powder or dry-blend formats
- Useful for colour standardisation where plant-based visual identity is important
- May be blended with turmeric, spirulina, safflower, caramel, paprika or other colours to tune shade
- Requires application trials for pH, light, oxygen, heat and packaging stability
Technical overview
Chlorophylls are naturally occurring green pigments found in plants and algae. In food colour applications, they are used primarily for visual identity and shade standardisation rather than flavour or nutrition. Native chlorophyll systems are generally more compatible with fat or oil phases, while chlorophyllin-type materials and formulated dispersions may be used when water compatibility is required. The exact behaviour depends on the supplier's pigment type, extraction method, carrier, emulsifier system and regulatory classification.
For procurement and R&D teams, the product name alone is not enough. A buyer should confirm whether the offer is native chlorophyll, chlorophyllin, a copper-complex derivative, a colouring food, an extract preparation, an oil dispersion, a powder colour, a lake or a custom blend. These options may differ in shade, solubility, stability, label declaration, permitted use and customer acceptance.
Colour chemistry and shade logic
Chlorophyll pigments contain a magnesium-centered porphyrin structure. Shade can shift when the pigment is exposed to acid, heat, oxygen, light or metal changes. Acidic systems can convert bright green tones toward dull olive or brownish shades, especially under heat. This is why green-colour projects should be tested under real production and shelf-life conditions.
- Neutral and low-acid systems are usually easier for green shade retention
- Acidic matrices can reduce green brightness and create olive or brown tones
- Heat treatment may accelerate pigment degradation or shade shift
- Light and oxygen exposure can reduce colour intensity over shelf life
- Carrier system strongly affects final shade, dispersion and stability
Solubility and formulation behaviour
Solubility is a major purchasing criterion. Native chlorophyll extracts are often lipophilic and better suited to oil-based or emulsion systems. Water-dispersible powders or liquid preparations may require carriers, emulsifiers or modified pigment forms. A sample that performs well in oil may fail in a clear beverage, and a water-dispersible grade may not deliver the same shade in fat-rich systems.
- Confirm whether the grade is oil-soluble, water-dispersible or emulsion-based
- Check clarity, turbidity, sediment and ring formation in beverages and syrups
- Evaluate colour migration in icings, creams, fillings and coatings
- Review compatibility with emulsifiers, gums, proteins, acids, salts and preservatives
- Validate dosage by colour value and finished-product shade, not only supplier recommendation
Application fit
Potential use areas may include the applications below, subject to destination-market rules, approved food categories, use level, final label declaration and customer policy. These examples are technical formulation contexts, not a universal approval list.
| Application area | Technical reason to evaluate | Buyer / R&D checks |
|---|---|---|
| Confectionery and gummies | Natural green shade in gummies, chews, hard candy, fondants, fillings and novelty sweets | Cook temperature, acid sanding, gel system, pH after cooling, water activity, colour bleeding and shelf-life shade |
| Bakery icings, glazes and decorations | Green shade development in icings, frostings, glazes, fillings and decorative systems | Fat phase, sugar level, pH, bake exposure, light exposure, colour migration and packaging barrier |
| Sauces, dressings and condiments | Green visual identity in herb, vegetable, pesto-style, dressing or dipping systems | Oil phase, vinegar or acid level, emulsifier system, heat process, oxygen exposure and shade stability |
| Seasonings and snack coatings | Natural green colour in seasoning powders, savoury coatings and snack applications | Carrier, oil load, salt level, surface adhesion, humidity, dusting, light exposure and shade uniformity |
| Dairy desserts and frozen desserts | Green shade in yogurts, ice cream, frozen novelties, dessert mixes and dairy-style products | Protein interaction, fat content, pH, heat treatment, culture activity, overrun and colour stability |
| Beverages and beverage bases | Green shade in selected low-acid or emulsion-type beverage systems where permitted | pH, clarity, emulsion stability, sediment, light exposure, oxygen, pasteurisation and approved use |
| Oils, fats and lipid-based systems | Oil-compatible green colour in fat-based fillings, coatings, spreads or culinary oils | Oil solubility, oxidative stability, light exposure, flavour compatibility and colour fade |
| Dry mixes and powder blends | Powder colour for instant mixes, dessert powders, seasoning blends and premixes | Particle size, carrier compatibility, humidity, flowability, reconstitution shade and packaging barrier |
| Plant-based foods | Green shade standardisation in plant-based sauces, dips, fillings and alternative products | Protein type, pH, fat phase, heat process, oxidation, sensory profile and customer label policy |
Quality and specification parameters
For industrial purchasing, Chlorophylls should be compared by measurable colour performance, pigment identity, purity, stability and documentation. A technically suitable grade should deliver the desired shade at the target dosage without unacceptable sediment, haze, oil separation, off-flavour, shade drift, regulatory gaps or batch-to-batch colour variation.
| Specification area | What to request | Why it matters |
|---|---|---|
| Regulatory identity | E/INS number, subtype, colour-additive classification and local-market status | Confirms whether the material is E140 chlorophylls/chlorophyllins, a different green colour system or a market-specific preparation |
| Pigment profile | Chlorophyll a/b profile, chlorophyllin status, copper-complex status if relevant and analytical method | Different pigment profiles can change shade, stability, label declaration and legal status |
| Colour strength | Colour value, absorbance method, dilution factor, wavelength, solvent and reference standard | Allows cost-in-use comparison and avoids misleading price-per-kilogram decisions |
| Hue and shade data | Colour coordinates, hue angle, visual panels or application-specific colour match data | Supports shade matching between batches, suppliers and finished products |
| Source and extraction | Plant source, country of origin, plant part, extraction method and residual solvent statement | Important for authenticity, compliance, customer audits and botanical-origin declarations |
| Carrier system | Oil, water, glycerol, gum, starch, maltodextrin, emulsifier, antioxidant or other carrier declaration | Affects label, allergen status, solubility, dosage, stability, flow and customer approval |
| Solubility / dispersibility | Oil solubility, water dispersibility, emulsion stability, turbidity and sediment data | Critical for matching colour form to beverages, sauces, fats, powders and desserts |
| Heat and light stability | Stability data under pasteurisation, baking, cooking, storage and retail light exposure | Reduces launch risk and supports process and packaging decisions |
| pH tolerance | Shade and stability across the expected pH range of the application | Important because chlorophyll green can become dull or olive under acidic conditions |
| Moisture and water activity | Moisture, water activity and loss on drying for powder grades | Influences caking, microbial stability, shelf life and warehouse performance |
| Particle size and bulk density | Mesh size, particle-size distribution, loose/tapped density and flowability | Important for dry blending, dosing accuracy, sachet filling and reconstitution |
| Contaminants | Heavy metals, lead, arsenic, cadmium, mercury, pesticide residues, residual solvents and foreign matter | Important for botanical materials, export compliance and retailer specifications |
| Microbiology | Total plate count, yeast and mould, coliforms, E. coli, Salmonella and other limits when required | Critical for beverages, dairy desserts, dry mixes, confectionery and high-care applications |
| Compliance | Food-grade declaration, allergen statement, GMO statement, vegan/vegetarian statement, halal/kosher if required | Reduces regulatory, customer and label-approval delays |
| Traceability | Manufacturer, extractor, raw-material origin, batch number, production date, retest date and shelf life | Enables supplier qualification, recall readiness and audit-trail control |
Formulation and plant-trial checklist
- Target shade: define whether the finished product needs bright green, olive green, yellow-green, bluish-green, herb green or dark natural green.
- Pigment type: confirm whether the colour is native chlorophyll, chlorophyllin, copper-complex derivative, colouring food or custom blend.
- Phase compatibility: test oil-soluble grades in fats and water-dispersible grades in aqueous systems before bulk approval.
- pH mapping: measure shade at the final product pH and after expected shelf-life pH drift.
- Heat exposure: evaluate colour loss during hot-fill, pasteurisation, baking, cooking, extrusion or candy cooking.
- Light exposure: test final packaging under realistic retail lighting, especially for clear bottles, transparent pouches or display cabinets.
- Oxygen control: review mixing aeration, dissolved oxygen, headspace oxygen and oxygen-barrier packaging.
- Ingredient interactions: check acids, ascorbic acid, sulphites, minerals, proteins, emulsifiers, preservatives and oxidising ingredients.
- Sensory review: assess botanical, grassy, oily or carrier-related notes at the intended colour dosage.
- Cost-in-use: compare colour cost per tonne or per 1,000 finished units, not only price per kilogram of colour.
Comparison with related green colour options
Chlorophylls are part of a wider green-colour toolbox. The right choice depends on desired shade, pH, heat process, label plan, solubility requirement, regulatory status, cost-in-use and shelf-life requirement.
| Colour option | Typical reason to compare | Industrial note |
|---|---|---|
| Chlorophylls / E140 | Plant-derived green shade and natural-positioned colour programs | Check pH stability, light sensitivity, solubility system and exact subtype |
| Copper complexes of chlorophylls / E141 | Stronger or more stable green shade in selected markets and applications | Different regulatory identity and label declaration; verify customer and market acceptance |
| Spirulina extract / phycocyanin | Blue-green or natural blue tone that can be blended toward green | Often sensitive to heat and acidity; compare process tolerance carefully |
| Safflower yellow plus blue systems | Green shade creation through colour blending | Blend stability depends on both colour components and matrix pH |
| Turmeric or curcumin blends | Yellow-green shade adjustment and natural colour balancing | Turmeric can shift shade strongly and may have light-sensitivity or flavour notes |
| Gardenia green or gardenia blue blends | Green shade in selected jurisdictions and applications | Regulatory status varies strongly by country; verify before formulation approval |
| FD&C or synthetic green blends | High strength, consistent shade and broad process tolerance where permitted | May conflict with natural-positioned labels or customer policies in some markets |
Process integration guidance
Chlorophylls should be added through a controlled colour-standardisation process. The best addition point depends on product type, colour form, carrier, heat process, pH adjustment and packaging. In fat-based products, oil-soluble grades may be dispersed into the lipid phase. In water-based systems, buyers may need a water-dispersible preparation, emulsion or powder colour designed for aqueous use.
Liquid and emulsion handling points
- Pre-dilute or pre-disperse according to supplier guidance for uniform colour distribution
- Confirm whether the colour is added before or after pH adjustment and heat treatment
- Check emulsion stability, oil ring, sediment, turbidity and bottle-wall staining
- Evaluate light protection through opaque packs, sleeves, cartons or UV-barrier packaging
- Record dosage, batch shade, pH and production lot for colour traceability
Dry-system handling points
- Match particle size with the host powder to reduce segregation
- Control humidity during weighing, blending and packing
- Validate reconstitution shade in the intended water quality and serving pH
- Check carrier compatibility with acids, salts, sweeteners, vitamins and flavour powders
- Use moisture- and light-protective packaging where required by stability testing
Shade development and colour matching workflow
Industrial buyers should request application samples and develop a colour-matching workflow before approving bulk orders. Natural colours can vary between raw-material sources, extraction lots and suppliers, so the purchasing specification should include both analytical and visual acceptance criteria.
| Step | Recommended action |
|---|---|
| 1. Define shade target | Set a visual reference, colour coordinates or approved market sample for the finished product |
| 2. Select pigment format | Choose oil-soluble, water-dispersible, powder, emulsion, lake or custom blend according to product matrix |
| 3. Map process stability | Apply the real heat, shear, filling, freezing, drying, baking or cooking process used in production |
| 4. Evaluate packaging | Compare clear, opaque, UV-barrier, metallised or carton packaging under real retail exposure |
| 5. Confirm label status | Verify whether the material is declared as colour additive, colouring food, extract or another market-specific term |
| 6. Lock specification | Approve colour value, carrier, origin, dosage range, documents and batch-to-batch shade tolerance |
Handling, storage and warehouse control
Chlorophylls should be handled according to the supplier safety data sheet, food-safety plan and local workplace rules. Natural green colours can be sensitive to heat, oxygen, light and humidity, so storage conditions should protect both analytical strength and visible shade quality.
| Control point | Recommended buyer action |
|---|---|
| Storage environment | Store in a clean, cool, dry and well-ventilated area according to supplier recommendations |
| Light protection | Keep containers closed and protected from direct sunlight or strong warehouse lighting |
| Moisture protection | Protect powders from humidity and condensation; reseal opened packs immediately |
| Oxygen exposure | Minimise repeated opening of containers and consider nitrogen-flushed packaging where supplied |
| Odour and cross-contact | Store away from odorous, allergenic, volatile or incompatible materials |
| Lot traceability | Record lot number, supplier COA, internal release status and expiry/retest date before use |
| Opened packaging | Define resealing, relabelling, retest and maximum-open-time procedures for each colour grade |
Packaging and logistics options
Packaging depends on supplier standard, colour strength, carrier system, physical form and order volume. Common industrial requests include sample vials, laboratory trial packs, 1-5 kg colour packs, 10-25 kg cartons or drums for powder, HDPE drums or jerrycans for liquid colour, foil-lined bags, light-protective containers, nitrogen-flushed packaging, palletised export packaging and full-batch supply. For export projects, buyers should request pallet dimensions, net and gross weight, container type, liner type, batch coding system, shelf life, storage temperature, HS code guidance, document language and shipping marks before confirming the order.
Regulatory and label diligence
Chlorophylls should be managed as regulated colour ingredients. The buyer is responsible for verifying whether the exact E140 subtype or supplier preparation is permitted in the destination market, whether the intended food category is covered, the maximum use level, the approved manufacturing process, purity criteria, label declaration, natural-colour claim rules and customer-specific restrictions.
For international projects, regulatory review should be completed before commercial purchase. A formulation that is acceptable in one country may require a different label name, documentation package or colour source in another. Buyers should also confirm whether they are using E140 chlorophylls/chlorophyllins, E141 copper complexes, a colouring food, a botanical extract, an oil-soluble preparation or a blended colour system.
Documents to request
- Product specification or technical data sheet with grade, colour-strength method and E/INS classification
- Certificate of analysis for available batch or representative lot
- Safety data sheet where applicable
- Food-grade declaration and market-specific colour-use declaration
- Pigment identity statement, including E140 subtype and confirmation whether copper complexes are present or absent
- Origin statement, manufacturer or extractor information and traceability declaration
- Source plant, extraction process, solvent statement, carrier declaration and processing-aid information where required
- Colour value, absorbance method, hue data, solubility profile, pH response and stability information where available
- Shelf-life, retest date and recommended storage conditions
- Pesticide-residue statement or test results aligned with buyer and destination-market requirements
- Heavy metals, lead, arsenic, cadmium, mercury and impurity statements aligned with buyer requirements
- Residual solvent information for extracted colours where required
- Microbiological specification for beverages, dairy, confectionery, dry mixes or high-care applications
- Allergen, GMO, vegan/vegetarian, BSE/TSE and irradiation statements where required
- Halal and kosher certificates when required by customer or destination market
- Label draft, packaging details, pallet configuration and net/gross weight
- Market-specific declarations required by the importing country
How to request this product
Send the product name, target shade, reference sample or colour coordinates, intended application, quantity, destination country, packaging preference, expected shipment date, delivery term and required documents. If you already purchase Chlorophylls, attach or describe your current specification, label, certificate of analysis, colour value, carrier system and dosage so supplier options can be compared accurately.
For faster technical review, include the finished-product pH, heat process, packaging type, light exposure, target shelf life, fat or water phase, carrier restrictions, allergen requirements, natural-claim expectations, destination-market rules, customer compliance requirements and whether trial samples are needed before bulk quotation.
Useful answers
What are Chlorophylls used for in food manufacturing?
Chlorophylls are typically reviewed for green shade development, visual identity, colour standardisation and natural-positioned colour programs. Exact suitability depends on pigment type, grade, application, process, regulations and supplier documents.
Are Chlorophylls and copper chlorophyll complexes the same?
No. Chlorophylls and chlorophyllins are generally associated with E140, while copper complexes of chlorophylls and chlorophyllins are generally associated with E141. They may differ in stability, shade, solubility, label declaration and permitted use. The exact identity should be confirmed on supplier documentation.
Which applications commonly evaluate this colour?
Potential applications include confectionery, gummies, bakery icings, glazes, sauces, dressings, seasonings, snacks, dairy desserts, frozen desserts, beverages, dry mixes and oil-based systems, depending on local regulations and customer approval.
What causes Chlorophylls to lose green colour?
Common causes include low pH, excessive heat, strong light exposure, oxygen, incompatible minerals, oxidising ingredients, unsuitable carrier system, transparent packaging and long storage at elevated temperature.
Which technical parameters should be compared between suppliers?
Buyers should compare colour value, hue, pigment profile, E/INS classification, source plant, extraction route, carrier system, solubility, pH tolerance, heat stability, light stability, microbiology, heavy metals, pesticide residues, residual solvents, origin, shelf life, packaging and compliance documents.
Can Global Food Additives source Chlorophylls?
Global Food Additives can review sourcing options for Chlorophylls according to target shade, specification, quantity, destination, packaging, shipment timing and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet or specification, certificate of analysis, safety data sheet where applicable, food-grade declaration, source statement, carrier declaration, allergen/GMO statements, pesticide-residue information, heavy-metal information, microbiology data, shelf-life information, label details and packing details.
Is this product permitted in every country?
No. Food colour use depends on destination-market rules, food category, approved colour type, use level, manufacturing process, label requirements and buyer responsibility. Always verify regulatory status before commercial use.
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