Sodium Copper Chlorophyllin is a water-soluble semi-synthetic derivative of chlorophyll where the magnesium centre is replaced with copper and the phytol tail is removed, creating a highly stable green pigment. It is used as a natural green food colourant, deodoriser, wound healing agent, and antioxidant. As a food supplement, it supports gut health and is increasingly studied for skin brightening via topical application.
Applications:
- Natural green food and beverage colourant
- Deodorising supplement formulations (internal body odour)
- Wound healing and tissue repair topical formulations
- Antioxidant and gut health supplement products
Key Features & Benefits:
- Water-soluble — easy incorporation in aqueous formulations
- Highly stable green colourant (heat, pH, light resistant)
- Natural deodorising agent for oral and body odour management
- No animal substance – halal-certified
- Supports wound healing and tissue repair
From chlorophyll to chlorophyllin
Sodium copper chlorophyllin (food colour E141(ii)) is made from natural chlorophyll by replacing its magnesium with copper and removing the fatty side chain. That makes it water-soluble and much more stable to heat and light than natural chlorophyll, which turns olive-brown. It gives a bright green colour to drinks, confectionery, dairy and mouthwash.
Copper and specifications
Food-grade specifications limit total copper and free (ionisable) copper, so ask for both results on every lot along with the colour strength. Chlorophyllin can precipitate in strongly acidic products; test colour and stability in your actual formula. For a black colour see Activated Bamboo Charcoal Powder.
Claims
Colour is the main food use. Claims about body odour, wound healing or gut health are medical-type claims and need to be checked against the rules in your market.
What to ask for on the certificate of analysis
- Colour strength (absorbance) with the method
- Total copper and free ionisable copper
- Moisture, pH and solubility
- Heavy metals (lead, arsenic, cadmium, mercury)
- Microbiology: total plate count, yeast and mould, E. coli, Salmonella
- Batch number, manufacture and retest dates; compliance with the food additive specification of your market (for example JECFA or the Malaysian Food Regulations)
