Green colour occurs naturally in the cells of all plants and
responsible for photosynthesis. A fairly unstable dye, which
tends to fade easily (see E141). Not
easy to obtain in a pure form and commercially available chloroyphyll
usually contains other plant material impurities.
The usual sources are nettles, spinach and grass with the chloroyphyll
being extracted using acetone, ethanol, light petroleum, methylethylketone
and diachloromethane. Lutein, E161b,
may be extracted at the same time.
Can be used for dyeing waxes and oils, used in medicines and
cosmetics eg in chewing gum, fats and oils, ice cream, soaps,
soups, sweets and, obviously, green vegetables.
Has no maximum recommended daily intake and is not subject
to any prohibitions.