What is Sodium Copper Chlorophyllin?
Sodium copper chlorophyllin is a water-soluble synthetic colorant created by replacing the magnesium center of chlorophyll with copper and converting it to its sodium salt form. This modification makes the pigment more stable and soluble in aqueous solutions compared to natural chlorophyll. The compound is identified by CAS Number 28302-36-5 and appears as a dark green powder or liquid. It is distinct from natural chlorophyll but mimics the color properties that make green plants visually appealing.
Common Uses
Sodium copper chlorophyllin is primarily used as a green colorant in processed foods and beverages. Common applications include:
- Beverages (juices, drinks, and smoothies)
- Confectionery and candies
- Dairy products
- Sauces and condiments
- Nutritional supplements
- Oral care products (toothpaste and mouthwash)
The additive provides consistent, stable green coloring that resists fading under processing conditions, storage, and exposure to light—advantages over natural chlorophyll extracts. It is often selected by manufacturers seeking a plant-derived or nature-inspired colorant with reliable performance characteristics.
Safety Assessment
Sodium copper chlorophyllin has been evaluated by multiple regulatory agencies. The FDA has not designated it as GRAS (Generally Recognized as Safe) for all food applications in the United States, meaning it does not have blanket approval for unrestricted use. However, the FDA database shows zero reported adverse events associated with this additive and zero product recalls attributed to its presence.
The European Food Safety Authority (EFSA) has evaluated copper-containing colorants and established acceptable daily intake (ADI) values based on copper content rather than the chlorophyllin molecule itself. Since copper is an essential trace element required for human health, safety assessments focus on total copper exposure from all dietary sources.
Studies on sodium copper chlorophyllin in animal models have shown low systemic toxicity at typical dietary exposure levels. The compound is poorly absorbed in the gastrointestinal tract and is largely excreted unchanged. Acute toxicity studies indicate the LD50 (lethal dose for 50% of test subjects) is relatively high, suggesting low acute toxicity risk.
Regulatory Status
Regulatory approval for sodium copper chlorophyllin varies by country:
- **United States:** Not GRAS listed; approval requires specific food use authorization or color additive petition
- **European Union:** Approved as E141(ii) under Regulation (EC) No 1333/2008, permitted in specific food categories
- **Canada:** Listed as an approved color with specified use limitations
- **Australia/New Zealand:** Permitted under food standards with use restrictions
- **Japan:** Approved for specific food applications
Manufacturers must comply with regulations in their target markets and declare its use on product labels where required.
Key Studies
Limited published peer-reviewed research specifically addresses sodium copper chlorophyllin safety in recent years. Most available safety data comes from regulatory agency submissions and pre-market evaluations conducted by manufacturers. Studies on related copper-chlorophyll compounds have not identified significant genotoxic or mutagenic effects at relevant exposure levels.
Research on natural chlorophyll and synthetic chlorophyllin derivatives suggests these compounds have low bioavailability and minimal systemic accumulation. The copper component is regulated separately by health authorities to ensure total dietary copper intake remains within safe limits. No epidemiological studies have linked sodium copper chlorophyllin consumption to adverse health outcomes in populations where it is permitted.