What E140 actually is
Chlorophyll is the pigment that makes plants green, extracted from nettles, grass, or alfalfa and used as a food colour. Its weakness is stability: heat and acid strip the magnesium out of the molecule and the colour turns a dull olive brown, which is the same thing that happens to overcooked green beans.
What it is made from
Solvent extraction from green plant material, typically nettles, grass, alfalfa, or spinach. Entirely plant-derived.
Vegan, vegetarian, and halal status
Chlorophyll is plant-derived and suits every dietary requirement. Where a carrier or emulsifier is added to make it disperse in water, that carrier is worth a separate check, though it is usually plant-based.
Is E140 safe?
Chlorophylls are permitted in the EU, UK, and US with no numerical intake limit set. They are the same compounds eaten in quantity from green vegetables. The related E141, where copper replaces the magnesium to make the colour stable, is treated separately and does carry an intake limit because of the copper.
- No established health concerns; the same pigment eaten from green vegetables
- Unstable to heat and acid, turning olive brown, which limits where it can be used
- The copper-stabilised version E141 is assessed separately and does carry an intake limit
Where regulators stand
- EFSA (EU)
- Permitted with no numerical acceptable daily intake. E141 is assessed separately with a limit for copper.
- FDA (US)
- Chlorophyll is not a listed colour additive for general food use in the US, though it is permitted in some other jurisdictions.
Foods it turns up in
- Sweets and confectionery
- Ice cream and desserts
- Sauces and soups
- Drinks and liqueurs
Names it hides behind
- E140
- Chlorophylls
- Chlorophyllins
- Colour (E140)
- E141 is the copper-stabilised form
Common questions
- Is E140 natural?
- Yes. It is extracted from green plants such as nettles, grass, and alfalfa, and it is the same pigment you eat from vegetables.
- What is the difference between E140 and E141?
- E141 replaces the magnesium at the centre of the molecule with copper, which makes the green far more stable to heat and acid. That copper is why E141 carries an intake limit and E140 does not.
- Is chlorophyll vegan and halal?
- Yes, it is plant-derived. Any carrier added to disperse it is usually plant-based too.
- Why do green foods turn brown when cooked?
- Heat and acid strip the magnesium out of chlorophyll, turning it a dull olive. It is the same chemistry that limits E140's use.
- Does chlorophyll have health benefits?
- Chlorophyll supplements are marketed with various claims, but no health claim is authorised for the food colour, and the amounts used for colour are small.
Checking a real pack
This page answers the code. The pack in your hand is what decides, because the same code can come from different sources depending on the manufacturer. LabelWise, formerly SafeChoice, scans the label and explains what is in front of you.
LabelWise content is educational and describes how additives are made, regulated, and labelled. It is not medical, dietary, or religious advice. For certification questions, the mark on the pack and the certifying body are the authority.