Copper-containing complexes of chlorophylls and chlorophyllines
The copper-containing complexes of chlorophylls and chlorophyllines ( E 141 ) are green. The enrichment of the vegetable pigments chlorophyll and chlorophylline creates stable, color-intensive and wax-like compounds. These dyes appear olive green to dark green, depending on how high the copper and / or magnesium content is. They are more stable to light and heat than copper-free chlorophylls ( E140 ), not resistant to acids and can be dissolved in vegetable oils.
Manufacturing
The chlorophylls are extracted from alfalfa and nettles . In a further chemical reaction, these can be converted into chlorophyllins. Then they are artificially enriched with copper . For this purpose the extract is mixed with copper salts and copper atoms replace the magnesium - central atoms .
use
They are mainly used as food coloring for coloring green vegetables that are preserved in vinegar or brine .
The dyes can be found in:
- Jams & jams
- Confectionery , jellies , ices , chewing gum
- Lemonades , liqueurs , alcopops , mixed beer beverages
- Cosmetics and pharmaceuticals (for coloring oils, soaps, ointments)
- Snacks and potato chips
- Wasabi
safety
The chlorophylls are approved in the EU as food additives with the number E 141 for all foodstuffs approved for additives without maximum quantity restriction (qs) . The permitted daily dose is 15 mg / kg body weight (sum of chlorophyll-copper complex and chlorophyllin-copper complex). E 141 is considered to be harmless to health and is largely excreted undigested. Feeding experiments showed no signs of copper accumulation in organs.
Web links
Individual evidence
- ↑ Entry on E 141: Copper complexes of chlorophylls and chlorophyllins in the European database for food additives, accessed on June 16, 2020.
- ↑ a b c d e additives online: copper complexes of chlorophylls, E141