410
A. S. Fernandes et al.
have different limits and rules around the world, but there are also commonalities in
these legislations, ensuring food safety, and ensuring procedures for risk assessment
and management measures, which demonstrates that it is becoming easier to market
these natural metabolites with their broad benefits to human health (Magnuson et al.
2013; Lehto et al. 2016).
16.6 Legal Aspects
The regulatory frameworks that control the application of chlorophylls as a colour
additive, their specifications, as well as the conditions of use (limitations on specific
foodstuff and maximum amounts) differ substantially in different regions of the
world. Basically, five types of natural chlorophyll colours are authorized worldwide,
although a few of them are produced by synthesis, but considered ‘nature-identical’
(described in Sect. 16.3). Anyhow, in each country they have a different terminology
and are marketed according to their stability as to solubility and colour intensity
(Table 16.4).
Based on the latest version of the commodities Codex Alimentarius published by
the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as the international body responsible for food additive safety assessment, are chlorophylls (INS
140i-140ii) and the copper chlorophylls (INS 141i-141ii) registered as dyes for application in food and beverages. This internationally recognized collection consists of
indications of maximum level permissible limits of each colour additive in various
food categories, guidelines, and other recommendations relating to this class of
compounds (CODEX STAN 192-1995 2019).
Specifically, in European Union, the European Food and Safety Authority (EFSA)
recognizes the use of four main colourants structurally related to the chlorophylls
for use in foodstuff, denominate under the code E140i, E141i, E140ii, and E141ii
(EFSA 2008). According to current legislation (Regulation (EC) No 1333/2008),
E140i, also known as magnesium-based chlorophyll, comprises extracts obtained
from plants, which are more liposoluble, since their composition consists mainly of
species of chlorophyll a, chlorophyll b, and its derivative compounds. While E140ii
(also known as sodium or potassium chlorophyllins) has characteristic hydrosoluble, which favours its use in water-soluble foods. In contrast, E141 products are
composed of copper complexes of chlorophyll derivatives stable colouring (E141i
or Cu-chlorophyll) or chlorophyllin (E141ii or Cu-chlorophyllin). As for your application, are authorized for use in a wide variety of foodstuffs with maximum limit at
quantum satis, thus shall be used in accordance with good manufacturing practice,
at a level not higher than is necessary to achieve the intended purpose (EFSA 2015a,
b, c). Currently, as alternative sources to chlorophyll compounds, blends with Spirulina or their extract are considered a food ingredient with colouring properties in
the European Union, can be added to all food categories without restrictions with the
aim of conferring green colour (Scotter 2015; Oplatowska-Stachowiak and Elliott
2015; Lehto et al. 2017).
A. S. Fernandes et al.
have different limits and rules around the world, but there are also commonalities in
these legislations, ensuring food safety, and ensuring procedures for risk assessment
and management measures, which demonstrates that it is becoming easier to market
these natural metabolites with their broad benefits to human health (Magnuson et al.
2013; Lehto et al. 2016).
16.6 Legal Aspects
The regulatory frameworks that control the application of chlorophylls as a colour
additive, their specifications, as well as the conditions of use (limitations on specific
foodstuff and maximum amounts) differ substantially in different regions of the
world. Basically, five types of natural chlorophyll colours are authorized worldwide,
although a few of them are produced by synthesis, but considered ‘nature-identical’
(described in Sect. 16.3). Anyhow, in each country they have a different terminology
and are marketed according to their stability as to solubility and colour intensity
(Table 16.4).
Based on the latest version of the commodities Codex Alimentarius published by
the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as the international body responsible for food additive safety assessment, are chlorophylls (INS
140i-140ii) and the copper chlorophylls (INS 141i-141ii) registered as dyes for application in food and beverages. This internationally recognized collection consists of
indications of maximum level permissible limits of each colour additive in various
food categories, guidelines, and other recommendations relating to this class of
compounds (CODEX STAN 192-1995 2019).
Specifically, in European Union, the European Food and Safety Authority (EFSA)
recognizes the use of four main colourants structurally related to the chlorophylls
for use in foodstuff, denominate under the code E140i, E141i, E140ii, and E141ii
(EFSA 2008). According to current legislation (Regulation (EC) No 1333/2008),
E140i, also known as magnesium-based chlorophyll, comprises extracts obtained
from plants, which are more liposoluble, since their composition consists mainly of
species of chlorophyll a, chlorophyll b, and its derivative compounds. While E140ii
(also known as sodium or potassium chlorophyllins) has characteristic hydrosoluble, which favours its use in water-soluble foods. In contrast, E141 products are
composed of copper complexes of chlorophyll derivatives stable colouring (E141i
or Cu-chlorophyll) or chlorophyllin (E141ii or Cu-chlorophyllin). As for your application, are authorized for use in a wide variety of foodstuffs with maximum limit at
quantum satis, thus shall be used in accordance with good manufacturing practice,
at a level not higher than is necessary to achieve the intended purpose (EFSA 2015a,
b, c). Currently, as alternative sources to chlorophyll compounds, blends with Spirulina or their extract are considered a food ingredient with colouring properties in
the European Union, can be added to all food categories without restrictions with the
aim of conferring green colour (Scotter 2015; Oplatowska-Stachowiak and Elliott
2015; Lehto et al. 2017).