What is E141?

Complete guide to understanding E141 (Copper Chlorophylls/Chlorophyllins) – the stabilized synthetic green food colorant

The Quick Answer

E141 is a copper complex of chlorophyll or chlorophyllin—a green pigment created by replacing the magnesium atom in natural chlorophyll (E140) with a copper atom to improve color stability. This creates a synthetic compound that is more stable against heat, light, and acidic conditions than natural chlorophyll, making it more practical for food processing. E141 comes in two main forms: E141(i) copper complexes of chlorophylls (oil-soluble) and E141(ii) copper complexes of chlorophyllins (water-soluble).

E141 is extracted from plant sources (grass, alfalfa, nettles) through chlorophyll extraction, then chemically modified by replacing magnesium with copper. It’s used as a bright green food coloring in beverages, dairy products, confectionery, canned vegetables, and sauces. Unlike natural chlorophyll (E140), E141 provides superior color brightness and heat/light stability.

E141 is EU-authorized and FDA-approved as a food coloring with an Acceptable Daily Intake (ADI) of 0-15 mg/kg body weight. However, the EFSA flagged in 2015 that limited toxicological data exists for copper chlorophyllins specifically, and recommended further safety studies. The copper in E141 is bound and released minimally during processing—not reaching toxic levels. It is generally considered safe for consumption within regulated limits, though some authorities recommend caution and monitoring.

What Exactly Is It?

E141 is a semi-synthetic pigment created by taking natural chlorophyll (E140)—which contains a central magnesium atom—and replacing that magnesium with a copper atom (Cu²⁺). This simple but profound chemical modification creates a compound that is more stable and vibrant than natural chlorophyll while maintaining the same basic porphyrin ring structure.

Think of E141 as “souped-up chlorophyll.” Natural chlorophyll is the green pigment that drives photosynthesis in plants. However, natural chlorophyll is unstable—it degrades when exposed to heat, light, and acids, and its color can be dull in processed foods. By swapping the magnesium atom for copper, the resulting compound becomes remarkably stable and produces a brighter green color—making it ideal for food manufacturing.

Key characteristic: E141 is semi-synthetic—derived from natural plant sources but chemically modified. This distinguishes it from fully synthetic dyes and from natural chlorophyll (E140). It’s more stable than E140, making it more practical for processed foods, but requires more processing than simply extracting and purifying natural chlorophyll.

Chemical identity:

• Parent compound: Chlorophyll (E140) with central Mg²⁺ atom
• Modified form: Copper complex with central Cu²⁺ atom substituting Mg²⁺
• E141(i): Copper phaeophytins; oil-soluble form; C₃₄H₃₄CuN₄O (approximate formula)
• E141(ii): Sodium or potassium salts of copper chlorophyllin; water-soluble form
• Porphyrin ring: Four nitrogen-containing rings forming square-planar geometry around central copper
• Chemical class: Metalloporphyrin (porphyrin with metal center)
• Copper binding: Copper firmly bound in porphyrin ring structure; tightly coordinated

How it’s made:

E141 is produced from natural chlorophyll through extraction and chemical modification:

• Plant source: Chlorophyll extracted from green plants (grass, alfalfa, nettles, spinach)
• Extraction method: Solvent extraction of plant material; chlorophyll separated from other compounds
• Saponification (for E141ii): Alkaline hydrolysis of chlorophyll to form chlorophyllin (magnesium removed)
• Copper addition: Organic copper salt added to chlorophyll or chlorophyllin extract
• Metal exchange: Copper ions replace magnesium atoms in porphyrin ring (ligand exchange reaction)
• Crystallization: Copper-modified product crystallizes or precipitates
• Salt formation (for E141ii): Product converted to sodium or potassium salt for water solubility
• Purification: Final product refined to food-grade specifications

Semi-synthetic classification: E141 is not naturally occurring—it doesn’t exist in nature. However, it’s derived from natural chlorophyll extracted from plants, so it’s not entirely synthetic like some dyes. This places it in a middle category: natural source material with synthetic chemical modification.

E141(i) vs E141(ii)

Key difference: E141(i) is for oil-based products; E141(ii) is water-soluble and has much wider food application, making it the more commonly used form.

Where You’ll Find It

E141 appears in foods where bright, stable green coloring is needed:

Primary Food Applications:

• Beverages (MAJOR USE) – soft drinks, fruit juices, herbal drinks, plant-based milks, sports drinks; bright green color
• Dairy products (MAJOR USE) – ice cream, yogurt, ice lollies, desserts; stable green color
• Confectionery (MAJOR USE) – candies, jellies, gum, sweets, mint-based products; vibrant green
• Canned vegetables – peas, green beans; restores and enhances natural green color lost in processing
• Sauces and condiments – mint sauce, green sauces, pickles, preserves
• Baked goods – cake decorations, icings, color in baked products
• Pasta – spinach-colored pasta where color enhancement needed
• Soups – green soups, broths; color stability
• Alcoholic beverages – liqueurs, herbal drinks
• Pharmaceutical products – green tablets, capsules, medicinal liquids

Regulatory scope: EU Authorization—E141 approved under Regulation (EC) No 1333/2008; permitted in many food categories. FDA—Chlorophyllin copper complexes approved for specific uses in US; mainly in coloring citrus-based dry beverage mixes and certain limited categories.

Primary food applications: E141 is most extensively used in beverages (where water-solubility and heat-stability are important) and canned vegetables (where it restores green color lost in processing while being more stable than natural chlorophyll).

E141 vs E140 (Chlorophyll)

Why Do Food Companies Use It?

E141’s primary advantage over natural chlorophyll (E140) is superior stability and color brightness, making it ideal for processed foods exposed to heat, light, and acids.

Food manufacturers use copper chlorophylls for multiple strategic advantages:

• Heat stability: Colors remain bright even after processing, cooking, or pasteurization
• Light stability: Color doesn’t fade during shelf storage under store lighting
• Acid stability: Maintains color in acidic beverages and foods
• Bright color: More vibrant green than natural chlorophyll; better visual appeal
• Versatility: Available in oil-soluble and water-soluble forms for different applications
• Cost efficiency: More economical than some alternatives for achieving stable green color
• Processing flexibility: Can be used in products that undergo heat treatment (unlike E140)
• Regulatory acceptance: EU and FDA approved; recognized globally as safe
• Natural origin perception: Derived from plant sources; appeals to “natural” positioning
• No flavor impact: Doesn’t affect taste or aroma
• Replacement for synthetic dyes: Seen as preferable to synthetic green dyes by consumers
• Canned vegetables: Replaces/restores color lost during heat processing

Unique advantage: E141 is essentially “E140 improved”—the same natural chlorophyll base but chemically optimized for food manufacturing where stability is critical.

Is It Safe?

E141 is generally considered safe at food use levels by regulatory authorities; however, the EFSA flagged in 2015 that additional toxicological data would be valuable.

Regulatory approval:

• EU authorization: E141 approved as food colorant under Regulation (EC) No 1333/2008
• FDA status (US): Chlorophyllin copper complexes approved for specific uses; recognized as safe
• JECFA status: Recognized as safe with ADI of 0-15 mg/kg body weight
• EFSA evaluation (2015): Re-evaluated and approved; however, noted data gaps

Safety profile (based on current evidence):

• No acute toxicity: No documented toxicity at food use levels
• No chronic toxicity: Limited long-term studies but no documented harm
• No adverse effects: No documented adverse health effects documented at approved levels
• Not genotoxic: No evidence of genetic damage
• Copper binding: Copper firmly bound in porphyrin ring; minimally released during normal food use
• Minimal copper release: When heated, copper releases; however, amounts are well below toxic thresholds
• Copper exposure: Total copper contribution from food use is minimal compared to other dietary sources
• ADI established: 0-15 mg/kg body weight; protective margin applied
• Multiple regulatory approvals: Recognized as safe by EU, FDA, JECFA, and other authorities
• Safe for children: Permitted in foods for children within specified limits
• Generally well-tolerated: No documented adverse effects at food use levels

Noted concerns and data gaps (from EFSA 2015 re-evaluation):

• Limited toxicological studies: Very few studies conducted using copper chlorophylls/chlorophyllins
• Absorption potential: EFSA noted that some components of copper chlorophyllins can be absorbed and distributed systemically (unlike E140 which is poorly absorbed)
• Carcinogenicity uncertainty: EFSA noted discrepancies and uncertainties in available data concerning carcinogenic potential; recommended further evaluation
• ADME data gaps: Limited data on absorption, distribution, metabolism, and excretion
• Chronic toxicity studies needed: Recommended additional long-term toxicity studies
• Definition/identity concerns: EFSA noted products on market vary in composition; standardization/definition improvement needed
• Call for data: EU issued formal call for scientific data on copper chlorophylls/chlorophyllins in 2024 to address data gaps

Comparison: E141 vs Natural Chlorophyll vs Synthetic Dyes

The Bottom Line

E141 (copper chlorophylls/chlorophyllins) is a semi-synthetic green food colorant created by replacing the magnesium in natural chlorophyll (E140) with copper, creating a more stable and vibrant pigment than natural chlorophyll. It’s used in beverages, dairy products, confectionery, and canned vegetables where heat and light stability are important.

E141 is EU-authorized and FDA-approved with an ADI of 0-15 mg/kg body weight.

Key advantages: E141 is generally considered safe at food use levels. EU-authorized; FDA-approved; JECFA-recognized. Superior stability to heat, light, and acids compared to natural E140. Brighter, more vibrant green color. Versatile in oil-soluble and water-soluble forms.

Key limitations/concerns: The EFSA in 2015 identified data gaps, particularly regarding toxicological studies, potential systemic absorption (unlike E140), and carcinogenic potential. The EU issued a 2024 call for additional scientific data. While currently approved and considered safe within regulated limits, additional comprehensive safety studies would strengthen the evidence base. Some individuals may prefer E140 (natural chlorophyll) due to its longer safety track record and more extensive toxicological database.

For consumers: E141 is safe when encountered in food products at approved levels. The copper is bound within the molecule and released minimally during normal food use—not reaching toxic levels. However, if you prefer colorants with more extensive toxicological data, E140 (natural chlorophyll) represents an alternative. Most regulatory authorities consider E141 safe based on available evidence, though continued data collection and monitoring may refine understanding of long-term safety profile.

Primary application: E141 is iconic in beverages and canned vegetables where its superior stability (vs. E140) is essential for maintaining bright green color through processing, storage, and shelf-life.

Regulatory trajectory: E141 remains approved and widely used, but the regulatory stance reflects appropriate caution: approved for safe use within limits, while acknowledging that additional toxicological data would strengthen the safety assessment. This is a reasonable regulatory posture for a semi-synthetic compound where extended research could provide additional reassurance.