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.