A green colouring derived from chlorophyll — the natural pigment in plants — stabilised with copper to make the colour last longer and stay brighter. Found in pickled vegetables, canned produce, jams, processed fish, and aged cheeses. The copper bonding prevents the dull olive-brown colour that natural chlorophyll develops during processing. Considered safe by EFSA at typical food use levels. The copper content is very low and does not meaningfully contribute to dietary copper intake. A nature-identical additive — the base molecule is plant-derived, but the copper stabilisation is a chemical process.
This additive is authorised to be used in the following 7 food categories:
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