Sodium Copper Chlorophyllin
Colorants
28302-36-5
E141
C₃₄H₃₁CuN₄Na₃O₆
$20.09 ~ $30.13
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Sodium Copper Chlorophyllin?
Sodium Copper Chlorophyllin is a vibrant green, water-soluble derivative of natural chlorophyll used extensively as a safe color additive (E141) in foods, beverages, and cosmetic products.
How is Sodium Copper Chlorophyllin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Extraction | Extract chlorophyll from high-quality plant sources (e.g., mulberry leaves, alfalfa) using a solvent. | Control Point: Source and purity of plant material. Must be free from pesticides and heavy metals. Extraction efficiency is monitored by controlling solvent type, temperature, and time. |
| 2 | Saponification (Alkaline Hydrolysis) | React the chlorophyll extract with an alkali like sodium hydroxide to remove the phytol and methyl ester groups. | Control Point: Precise control of alkali concentration and temperature is crucial to convert chlorophyll to water-soluble chlorophyllin without degrading the core porphyrin ring. |
| 3 | Acidification & Magnesium Removal | Add acid to the chlorophyllin solution. This precipitates the chlorophyllin and displaces the central magnesium atom. | Control Point: The pH must be carefully lowered to the target level to ensure complete precipitation and magnesium removal. The resulting paste is thoroughly washed to remove impurities. |
| 4 | Copper Chelation (Coppering) | React the acid-treated chlorophyllin paste with a copper salt solution (e.g., copper sulfate). | Control Point: The quantity of copper salt is strictly controlled to ensure complete reaction while preventing residual free copper ions. This step creates the stable, vibrant green copper chlorophyllin complex. |
| 5 | Purification & Neutralization | Neutralize the solution and perform final purification steps, such as filtration, to remove unreacted agents and by-products. | Control Point: Final product is tested for purity via spectrophotometry (color value). Testing for free ionic copper is a critical safety check to ensure it meets food-grade standards (e.g., E141). |
| 6 | Drying | Convert the purified liquid Sodium Copper Chlorophyllin into a fine powder, typically using a spray dryer. | Control Point: Dryer inlet and outlet temperatures must be optimized to remove moisture without causing thermal degradation. The final moisture content is key for product stability. |
| 7 | Final Quality Control & Packaging | Sieve the final powder and conduct comprehensive lab tests for purity, color value, pH, heavy metals, and microbial contamination. | Control Point: Product must conform to all specifications (e.g., FCC/JECFA). Heavy metal limits (Pb, As, Hg) are strictly enforced. Packaged in airtight, light-resistant containers to ensure shelf-life. |
Technical Specifications
| CAS Number | 28302-36-5 |
| Chemical Formula | C₃₄H₃₁CuN₄Na₃O₆ |
| Solubility | Water-soluble; slightly soluble in alcohol; insoluble in chloroform |
| Storage Conditions | Cool, dark, <25 °C; protect from light & oxygen |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Colorant in beverages (e.g. citrus dry mixes)
confectionery
sauces
confectionery
jams
Mechanism of action:
| Parameter | Sodium Copper Chlorophyllin |
|---|---|
| Functional Category | Food Colorant (Green Pigment) |
| Key Ingredients | Sodium Copper Chlorophyllin (E141ii) |
| Mechanism of Action | A semi-synthetic, water-soluble derivative of chlorophyll where the central magnesium atom is replaced by a copper atom. This substitution creates a highly stable chromophore that strongly absorbs light in the red and blue-violet regions of the spectrum, reflecting a vibrant green color. The copper complex is significantly more resistant to degradation from heat, light, and pH changes compared to natural chlorophyll, ensuring color stability during processing and storage. The sodium salt form enhances its solubility in aqueous food systems. |
| Application Effect in Product | Imparts a stable, clear, and bright green hue to beverages, desserts, confectionery, dairy products, and soups. Prevents color fading during thermal processing and exposure to light. Provides consistent and uniform color in products where natural chlorophyll would degrade. Enhances visual appeal and brand identity through reliable coloration. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium Copper Chlorophyllin | Water-Soluble Food Colorant / Supplement | Semi-synthetic, stable chlorophyll derivative; E number E141; vibrant green color. | Highly stable to heat, light, and pH changes; intense, consistent color; neutral taste; water-soluble. | Contains copper, which can be a regulatory or consumer concern; not considered fully 'natural' by some standards. | Hard candies, beverages, dairy, mint-flavored products, toothpaste, supplements requiring a stable green. | For a brilliant, highly stable, and reliable green color in processed foods where heat and light stability are critical. |
| Chlorophyll | Oil-Soluble Plant Pigment | Natural pigment extracted from plants (e.g., alfalfa, spinach); magnesium core. | Completely natural source; contains co-factors from the original plant. | Poor stability in heat, light, and acid; oil-soluble only; dull olive-green color that fades easily. | Oil-based dressings, fats, and supplements where minimal processing is desired and instability is manageable. | For an all-natural, oil-based application where an olive-green color is acceptable and stability is not a primary concern. |
| Chlorophyllin (Sodium Magnesium) | Water-Soluble Food Colorant / Supplement | Water-soluble derivative of chlorophyll with a magnesium core; no copper. | Water-soluble and copper-free, appealing to certain consumer preferences. | Less stable to heat and light than its copper counterpart; color is less vibrant and can fade. | Supplements, beverages, and foods where a copper-free label is essential and processing conditions are gentle. | When water solubility is needed but the presence of copper must be avoided for labeling or health reasons. |
| Spirulina Extract | Natural Water-Soluble Colorant (Blue-Green Algae) | Derived from algae; provides blue (phycocyanin) or green hues; considered a 'coloring foodstuff'. | Vibrant blue-green color; perceived as a "clean label" superfood; no chemical modification. | Sensitive to heat and pH (unstable in acidic conditions); can impart a slight marine flavor. | Confectionery, ice cream, yogurt, smoothies, and products with neutral pH and low-heat processing. | For a natural, "clean label" green or blue-green color in applications with mild processing conditions. |
| Matcha Powder | Whole Food Ingredient / Colorant | Finely ground powder of specially grown and processed green tea leaves. | Provides color, strong flavor, texture, and nutritional benefits (caffeine, antioxidants); highly recognizable. | Imparts a strong, distinct grassy flavor; insoluble (forms a suspension); color can dull and brown with heat. | Baked goods, lattes, ice cream, and products where the green tea flavor is a desired feature. | When the characteristic flavor and nutritional profile of green tea are desired alongside the color. |
Technical Documents
Available Documentation
COA, SDS, Spec Sheet available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications