Copper chlorophyllins
Stabilized natural green pigment.
- Category
- Colours
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Copper chlorophyllins are plant chlorophyll with copper swapped in for magnesium, which makes the green hold up to heat.
How it is used in food
Provides a stable green color during heating.
Commonly found in- Sugar confectionery
- Ice cream
- Canned vegetables
- Sauces
Health and safety
None known; the copper remains bound and unabsorbed.
Considered safe as the copper is not absorbed by the body.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E141
Worth knowing
Made by swapping the magnesium core of chlorophyll for copper.
Conclusion
There is no reason to worry about copper chlorophyllins on an ingredient label. While the central magnesium atom of plant chlorophyll is replaced with copper to keep the green colour stable during heating, the copper remains bound and unabsorbed by your body. It poses no known risk in products like sauces, sweets, or canned vegetables.
References
- EFSA evaluation of E141 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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