Copper complexes of chlorophylls

Copper complexes of chlorophylls are semi-natural green colorants derived from plant chlorophyll that has been treated with copper salts. The copper ion replaces the magnesium centre in the chlorophyll molecule, producing a much more stable and vibrant green colour that resists fading from heat, light, and acid — making it far more practical for food use than plain chlorophyll (E140). It is used in canned and preserved vegetables, sauces, beverages, and dairy products.

JECFA's ADI is 15 mg per kilogram body weight per day, established in 1975. The safety assessment focused on both the chlorophyll component (well tolerated) and the released copper ions (managed within normal copper metabolism at these doses). Typical dietary exposure from E141 use is well below the ADI, and the copper contribution is nutritionally insignificant compared to naturally occurring copper in food.

Copper complexes of chlorophylls are approved in the EU, Australia, and many other markets. They are not generally permitted in the US as food colourants for most applications. Because the colour is derived from plant matter, it carries a semi-natural positioning and is often found in products labelled as having "natural colours." There are no significant health concerns for the general population at normal dietary exposure. Individuals with Wilson's disease or other copper metabolism disorders should be aware of copper content from all dietary sources.