412
A. S. Fernandes et al.
Consequently, the same chlorophyll colouring products approved in the EU are
allowed in Japan, but are given denominations with numbers: 177 (Chlorophyll),
116 (Chlorophyllin), 266 (Cu-chlorophyll), and 265 (Cu-chlorophyllin). In addition
to these, Japan also allows the use of a fifth natural green dye denominated Na–Fechlorophyllin (257), according to Ministry of Health and Welfare of Japan (MHLW).
Simultaneously, the report details the target foods allowed for application these
dyes, the limitation for use, maximum quantitative values, and other requirements
(Japanese Food Additives Regulations 2019).
Table 16.4 Chlorophyll dyes for use in foodstuff authorized according to different
regulations.While the Food and Drug Administration (FDA) in the United States
authorizes the use of green natural colouring limited to Cu-chlorophyllin (classification 73.125) in mixtures of citrus-based dry beverage in an amount not exceeding
0.2 per cent in the dry mix, the Food Safety and Standards Authority of India only
authorizes extracts of chlorophyll (US FDA 2019a; FSSAI 2019). Similarly as the
EU, in the USA, Spirulina aqueous extract of the biomass of Arthrospira platensis
(denomination 73, 530) is considered a colour additive. Thus, can be used at levels
consistent with good manufacturing practice in colouring confections (including
candy and chewing gum), frostings, ice cream and frozen desserts, dessert coatings
and toppings, beverage mixes and powders, yoghurts, custards, puddings, cottage
cheese, gelatin, breadcrumbs, and ready-to-eat cereals (excluding extruded cereals)
(US FDA 2019b).
In China, current regulations are restricted only to chlorophyll copper complexes,
probably due to the higher colour instability of these compounds. Thus, only the
use of Cu-chlorophyll and Cu-chlorophyllin is regulated in line with China National
Center for Food Safety Risk Assessment (CFSA), which designates maximum values
and allowable food (CFSA 2019). In Australia and New Zealand, the FSANZ (Food
Standards Australia and New Zealand) is the government body responsible for regulating the food additives that may be used as colouring agents including chlorophyll,
chlorophyll copper complex, and chlorophyllin copper complex, sodium and potassium salts (FSANZ 2019). In the same way, Health Canada includes the chlorophyll
and copper chlorophyllin in the list of colouring agents permitted for use in foodstuffs.
The maximum level of use for chlorophyll is in accordance with good manufacturing
practices and a limit of 300 ppm for sodium copper chlorophyllin is stipulated (Health
Canada 2019).
In respect to Brazilian legislation, Resolution No. 44 of 1977 and its amendments
published by Brazilian Health Regulatory Agency (Anvisa) classifies chlorophylls
as a colour additive in foods according to the way they are obtained. Thus, in the
class of the natural organic dyes of green colouration, authorizes the use only to
extracts of chlorophyll. Chlorophyllin, copper chlorophyll, and copper chlorophyllin
are authorized but classified as a synthetic organic dye identical to the natural one.
Nonetheless, the legislation lacks food information, and maximum values allowed for
application since it simply establishes the tolerated use of these compounds (Anvisa
2019). Therefore, these parameters are available in individual regulations for each
foodstuff, and usually establish the use of quantum satis, similarly to the European
Union.
A. S. Fernandes et al.
Consequently, the same chlorophyll colouring products approved in the EU are
allowed in Japan, but are given denominations with numbers: 177 (Chlorophyll),
116 (Chlorophyllin), 266 (Cu-chlorophyll), and 265 (Cu-chlorophyllin). In addition
to these, Japan also allows the use of a fifth natural green dye denominated Na–Fechlorophyllin (257), according to Ministry of Health and Welfare of Japan (MHLW).
Simultaneously, the report details the target foods allowed for application these
dyes, the limitation for use, maximum quantitative values, and other requirements
(Japanese Food Additives Regulations 2019).
Table 16.4 Chlorophyll dyes for use in foodstuff authorized according to different
regulations.While the Food and Drug Administration (FDA) in the United States
authorizes the use of green natural colouring limited to Cu-chlorophyllin (classification 73.125) in mixtures of citrus-based dry beverage in an amount not exceeding
0.2 per cent in the dry mix, the Food Safety and Standards Authority of India only
authorizes extracts of chlorophyll (US FDA 2019a; FSSAI 2019). Similarly as the
EU, in the USA, Spirulina aqueous extract of the biomass of Arthrospira platensis
(denomination 73, 530) is considered a colour additive. Thus, can be used at levels
consistent with good manufacturing practice in colouring confections (including
candy and chewing gum), frostings, ice cream and frozen desserts, dessert coatings
and toppings, beverage mixes and powders, yoghurts, custards, puddings, cottage
cheese, gelatin, breadcrumbs, and ready-to-eat cereals (excluding extruded cereals)
(US FDA 2019b).
In China, current regulations are restricted only to chlorophyll copper complexes,
probably due to the higher colour instability of these compounds. Thus, only the
use of Cu-chlorophyll and Cu-chlorophyllin is regulated in line with China National
Center for Food Safety Risk Assessment (CFSA), which designates maximum values
and allowable food (CFSA 2019). In Australia and New Zealand, the FSANZ (Food
Standards Australia and New Zealand) is the government body responsible for regulating the food additives that may be used as colouring agents including chlorophyll,
chlorophyll copper complex, and chlorophyllin copper complex, sodium and potassium salts (FSANZ 2019). In the same way, Health Canada includes the chlorophyll
and copper chlorophyllin in the list of colouring agents permitted for use in foodstuffs.
The maximum level of use for chlorophyll is in accordance with good manufacturing
practices and a limit of 300 ppm for sodium copper chlorophyllin is stipulated (Health
Canada 2019).
In respect to Brazilian legislation, Resolution No. 44 of 1977 and its amendments
published by Brazilian Health Regulatory Agency (Anvisa) classifies chlorophylls
as a colour additive in foods according to the way they are obtained. Thus, in the
class of the natural organic dyes of green colouration, authorizes the use only to
extracts of chlorophyll. Chlorophyllin, copper chlorophyll, and copper chlorophyllin
are authorized but classified as a synthetic organic dye identical to the natural one.
Nonetheless, the legislation lacks food information, and maximum values allowed for
application since it simply establishes the tolerated use of these compounds (Anvisa
2019). Therefore, these parameters are available in individual regulations for each
foodstuff, and usually establish the use of quantum satis, similarly to the European
Union.