PRODUCTS

CHLOROPHYLLS AND CHLOROPHYLLINS

Chlorophylls and chlorophyllins are used as natural green colorants in food and beverage products.
Chlorophylls and chlorophyllins are applied in dietary supplements for their antioxidant properties.
Chlorophylls and chlorophyllins are used in pharmaceuticals for their potential health benefits.

CHLOROPHYLLS
Chlorophyll a
CAS No: 479-61-8
EC No: 207-536-6
Molecular Formula: C55H72MgN4O5
Molecular Weight: 893.49 g/mol

Chlorophyll b
CAS No: 519-62-0
EC No: 208-259-6
Molecular Formula: C55H70MgN4O6
Molecular Weight: 907.47 g/mol

CHLOROPHYLLINS
CAS No: 11006-34-1
EC No: 234-242-5
Molecular Formula: Variable mixture (commonly approximated as C34H31CuN4Na3O6 or similar derivatives)
Molecular Weight: Typically ~700–800 g/mol (varies due to mixture nature)

SYNONYMS:
Chlorophyll, Chlorophyll a, Chlorophyll b, Leaf green, Plant pigment green, Magnesium chlorin, Phytol chlorophyll, Natural green pigment, Chlorophyllin, Sodium copper chlorophyllin, Copper chlorophyllin, E140, E141, Food green 3, CI Natural Green 3, Chlorophyll derivative, Water-soluble chlorophyll

CHLOROPHYLLS SYNONYMS:
Chlorofolin, Deodophyll, Chlorofyl, Chlorofyl [Czech], L-Gruen No. 1, L-Gruen No. 1 [German], 00WNZ48OR9, CCRIS 9283, EINECS 215-800-7, C.I. 1956, CHEBI:28966, CHLOROPHYLL [MI], RefChem:575930, CHLOROPHYLL [VANDF], CHLOROPHYLL [WHO-DD], DTXSID7093662, PIGMENTS, BIOLOGICAL, CHLOROPHYLLS, 479-61-8 (CHLOROPHYLL A), 519-62-0 (B), CI Natural Green 3Magnesium ChlorophyllMagnesium Phaeophytin, Chlorophylls: 215-800-7, chlorophyll a: 207-536-6, Chlorophyll b: 208-272-4, 215-800-7, 1406-65-1, chlorophyll, Chlorophylls, UNII-00WNZ48OR9

CHLOROPHYLLINS SYNONYMS:
Chlorophyllins, Sodium Copper Chlorophyllin, Copper Chlorophyllin, E141(ii), Chlorophyllin Copper Complex, Sodium Chlorophyllin, Copper Sodium Chlorophyllin, Water-Soluble Chlorophyll Derivatives, Natural green 5, E141, Chlorophyllin A, DTXSID90872455, copper chlorophyll, Chloresium, Derifil, Cu-chlorin, Cu-Ch, Cu-Chl-Na, zinc chlorophyllin a, RefChem:125484, sodium cobalt chlorophyllin, DTXCID80820102, CHLOROPHYLLIN COPPER COMPLEX SODIUM SALT, magnesium(2+) ion trihydrogen 9-(2-carboxylatoethyl)-7-(carboxylatomethyl)-5-(dioxidomethylidene)-15-ethenyl-20-ethyl-4,10,14,19-tetramethyl-21,22,23,24-tetraazapentacyclo(16.2.1.13,6.18,11.113,16)tetracosa-1,3,6(24),7,11(23),12,14,16(22),17,19-decaen-21-ide, Chlorophyllin, 15611-43-5, Magnesium Chlorophyllin, magnesium,3-[20-(carboxylatomethyl)-18-(dioxidomethylidene)-8-ethenyl-13-ethyl-3,7,12,17-tetramethyl-2,3-dihydroporphyrin-23-id-2-yl]propanoate,hydron, Magnesate(3-), ((7S,8S)-3-carboxy-5-(carboxymethyl)-13-ethenyl-18-ethyl-7,8-dihydro-2,8,12,17-tetramethyl-21H,23H-porphine-7-propanoato(5-)-kappa,N21,kappaN22,kappaN23,kappaN24)-, trihydrogen, (SP-4-2)-, CCRIS 8573, SCHEMBL29494099, Magnesate(3-), (18-carboxy-20-(carboxymethyl)-8-ethenyl-13-ethyl-2,3-dihydro-3,7,12,17-tetramethyl-21H,23H-porphine-2-propanoato(5-)-N(21),N(22),N(23),N(24))-, trihydrogen, (SP-4-2-(2S-trans))-, Q26841336, Magnesium hydrogen 3-(2-carboxylatoethyl)-5-(carboxylatomethyl)-17-ethenyl-12-ethyl-2,8,13,18-tetramethyl-2H,3H-porphine-22,24-diide-7-carboxylate (1/3/1), magnesium,3-[18-[bis(oxidanidyl)methylidene]-8-ethenyl-13-ethyl-3,7,12,17-tetramethyl-20-(2-oxidanidyl-2-oxidanylidene-ethyl)-2,3-dihydroporphyrin-23-id-2-yl]propanoate,hydron

Chlorophylls and Chlorophyllins are closely related compounds, where chlorophylls represent the natural green pigments responsible for photosynthesis in plants, while chlorophyllins are semi-synthetic, water-soluble derivatives designed to improve stability and usability in industrial and medical applications.
In terms of composition, Chlorophylls and Chlorophyllins differ mainly in their central metal ion and side chain structure, since chlorophylls contain magnesium and a hydrophobic phytol tail, whereas chlorophyllins typically contain copper and lack the phytol chain, making them water-soluble and more chemically stable.

From a physicochemical perspective, Chlorophylls and Chlorophyllins exhibit strong light absorption properties in the visible spectrum, but chlorophylls are sensitive to heat, light, and acidic conditions, while chlorophyllins are more resistant to degradation and oxidation.
In industrial and commercial contexts, Chlorophylls and Chlorophyllins are widely used as natural and semi-synthetic colorants (E140 and E141), especially in food, cosmetics, and pharmaceutical formulations, with chlorophyllins being preferred when water solubility and stability are required.

Regarding biological activity, Chlorophylls and Chlorophyllins are known for their antioxidant properties, and chlorophyllins in particular have demonstrated the ability to bind certain toxins and mutagens, which contributes to their use in detoxification and health-related applications.

In terms of safety, Chlorophylls and Chlorophyllins are generally considered safe within regulated limits, although excessive intake—especially of chlorophyllin derivatives—may lead to mild gastrointestinal effects or discoloration of bodily fluids.
Overall, Chlorophylls and Chlorophyllins complement each other in both natural biological systems and industrial applications, combining natural functionality with enhanced chemical stability and broader usability.

CHLOROPHYLLS
Chlorophylls are any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants.
Chlorophylls' name is derived from the Greek words χλωρός (khloros, "pale green") and φύλλον (phyllon, "leaf").
Chlorophylls allow plants to absorb energy from light.

Those pigments are involved in oxygenic photosynthesis, as opposed to bacteriochlorophylls, related molecules found only in bacteria and involved in anoxygenic photosynthesis.
Chlorophylls absorb light most strongly in the blue portion of the electromagnetic spectrum as well as the red portion.
Conversely, Chlorophylls are poor absorbers of green and near-green portions of the spectrum.

Hence Chlorophylls-containing tissues appear green because green light, diffusively reflected by structures like cell walls, is less absorbed.
Two types of Chlorophylls exist in the photosystems of green plants: Chlorophylls a and b.
Chlorophylls play a crucial role in photosynthesis and are abundantly found in green fruits and vegetables that form an integral part of our diet.

CHLOROPHYLLINS
Chlorophyllins are water-soluble, semi-synthetic salts derived from chlorophyll (typically from alfalfa or grass) where the central magnesium atom is replaced by copper and/or other metals.
Chlorophyllins are a chemical that is made from chlorophyll.

Chlorophyllins seem to have antioxidant and anti-inflammatory effects.
Chlorophyllins might also stop the body from absorbing certain chemicals that can increase a person's risk for cancer.
Chlorophyllins are a semi-synthetic mixture of water-soluble sodium copper salts derived from chlorophyll.

Chlorophyllins are a sodium/copper derivative of chlorophyll.
Copper is a chemical element with the symbol Cu and atomic number 29.
Copper is an essential elements in plants and animals as it is required for the normal functioning of more than 30 enzymes.

USES and APPLICATIONS of CHLOROPHYLLS AND CHLOROPHYLLINS:
Chlorophylls and Chlorophyllins are widely utilized across multiple industries due to their coloring properties, biological activity, and functional versatility.
In the food industry, Chlorophylls and Chlorophyllins are used as natural and semi-synthetic colorants (E140 and E141), where chlorophylls provide a natural green pigment and chlorophyllins are preferred for processed foods and beverages because of their superior water solubility and stability under varying pH and temperature conditions.

In pharmaceutical and medical applications, Chlorophylls and Chlorophyllins are valued for their antioxidant, deodorizing, and potential detoxifying effects.
Chlorophylls and chlorophyllins are used as natural green colorants in food and beverage products.
Chlorophylls and chlorophyllins are applied in dietary supplements for their antioxidant properties.

Chlorophylls and chlorophyllins are used in pharmaceuticals for their potential health benefits.
Chlorophylls and chlorophyllins are utilized in cosmetics for skin-soothing and protective effects.
Chlorophylls and chlorophyllins are used for odor control in medical and personal care products.

Chlorophylls and chlorophyllins are studied for their potential role in cancer prevention.
Chlorophylls and chlorophyllins are applied in detoxification research due to their ability to bind certain toxins.
Chlorophylls and chlorophyllins are used in laboratory research to study their biological activities.

Chlorophyllins, in particular, are used in oral care products such as toothpaste and mouthwash, as well as in internal deodorant formulations to help control body and wound odors.
Chlorophylls and Chlorophyllins have also been studied for their ability to bind certain toxins and mutagens, which may reduce their absorption in the body and contribute to protective health effects.
In cosmetics and personal care products, Chlorophylls and Chlorophyllins are incorporated for their natural color, skin-soothing properties, and potential antimicrobial activity.

Chlorophylls and Chlorophyllins are used in creams, lotions, and topical formulations aimed at improving skin appearance and supporting wound healing.
From a functional standpoint, Chlorophylls and Chlorophyllins exhibit important characteristics such as strong light absorption, antioxidant capacity, and the ability to interact with various organic molecules.
Chlorophylls are lipophilic and closely associated with biological membranes, while chlorophyllins are hydrophilic and more adaptable to aqueous systems, making them suitable for a broader range of industrial formulations.

The benefits of Chlorophylls and Chlorophyllins include their role in neutralizing free radicals, supporting detoxification processes, and providing natural pigmentation.
Additionally, chlorophyllins offer enhanced chemical stability, longer shelf life, and greater formulation flexibility compared to natural chlorophylls.
Overall, Chlorophylls and Chlorophyllins represent a combination of natural bioactivity and engineered functionality, allowing their use in food, health, and industrial applications.

CHLOROPHYLLS
Chlorophylls are used as natural food colorants in the food and beverage industry.
Chlorophylls are applied in dietary supplements due to their potential antioxidant properties.
Chlorophylls are used in medicine for wound healing and odor control.

Chlorophylls are utilized in cosmetics for their skin-soothing and anti-aging effects.
Chlorophylls are studied in cancer research for their possible protective effects against carcinogens.
Chlorophylls are used in environmental applications, such as detecting plant health and stress.

Chlorophylls are applied in solar energy research to develop bio-inspired energy systems.
Chlorophylls are also used in educational and laboratory experiments to study plant biology and photosynthesis.
Chlorophylls play a crucial role in the production of oxygen and glucose in plants.

CHLOROPHYLLINS
Some people use Chlorophyllins for body odor, urinary odor, reducing the smell of bowel movements, bad breath, cancer, acne, and skinwrinkles from sun damage, but there is no good scientific evidence to support these uses.
Common Uses of Chlorophyllins: Typical applications include confectionery, desserts, beverages, dairy products, ice cream, fruit preparation, bakery products, soups, sauces, snack food, seasonings, and convenience foods.

Chlorophyllins have been used orally as an internal deodorant and topically in the treatment of slow-healing wounds for more than 50 years without any serious side effects.
Chlorophyllins are used as a food coloring agent and it some pharmaceutical products for treatment and odor control of wounds, injuries, and other skin conditions.

Chlorophyllins are also used by people who have had a colostomy or ileostomy.
In pharmaceuticals, chlorophyllins are used in deodorizing preparations, wound healing products, and internal medications aimed at reducing body odor or promoting detoxification.
Chlorophyllins are also used in some dietary supplements.

WHAT ARE THE HEALTH BENEFITS OF CHLOROPHYLL AND CHLOROPHYLLIN, AND ARE THEY SAFE?
Chlorophyll is a green pigment found in plants, as well as in some algae and certain bacteria, where it helps absorb light energy and convert it to energy.
The most common way to get chlorophyll is through foods in the diet.

Although preliminary laboratory studies suggest that chlorophyll may have potential health benefits, such as cancer prevention, only a handful of low-quality studies have evaluated the health benefits of chlorophyll in humans.
Be aware that chlorophyll is not commonly included in dietary supplements which, instead, contain a semi-synthetic derivative of chlorophyll called chlorophyllin that has greater stability and solubility in water (Zhong, Mol Nutr Food Res 2021).

Chlorophyllin may be listed on supplement labels as "sodium copper chlorophyllin," "chlorophyllin copper complex," or "sodium magnesium chlorophyllin" (Martins, Molecules 2023).
Sign in as a member for details about the conditions for which chlorophyll or chlorophyllin have been studies, including cancer prevention and deodorant effects, as well as possible safety concerns, including sun sensitivity, and how to boost dietary intake of chlorophyll.

CHLOROPHYLLS AND CHLOROPHYLLINS: WHAT’S THE DIFFERENCE?
Chlorophyll is a green pigment that is naturally found in the chloroplasts in green plants.
Its abundance in nature makes it ideal for use as a natural food color.
But there are several types of chlorophyll available as a food coloring and it can get confusing to figure out which is the right one for your product.
Not to worry – we will walk you through the differences so you can choose the best option for your application.

‘COPPER’ CHLOROPHYLLS AND CHLOROPHYLLINS:
Even though Chlorophyllin is more vibrant than the original chlorophyll, both Chlorophylls and Chlorophyllins are relatively dull in color.
Chlorophylls and Chlorophyllins appear brownish-green and are very susceptible to fading in the presence of heat, light, and acid.
To achieve more stable and vibrant shades of green, these colors are put through a process called ‘coppering’.

Chlorophyll naturally contains a magnesium ion, highlighted green in the image below.
However, magnesium is a reactive metal that is easily displaced from the molecule when it comes in contact with things like hydrogen in citric acid, causing a loss of its green color.
This reactivity can be seen in everyday activities such as when grass is cut and turns brown or when peas are overcooked and turn yellow.
To prevent this fade or color change from occurring, the magnesium ion can be replaced by a metal that is less reactive, like copper.

When the magnesium is replaced, the molecule is now called ‘copper chlorophyll’ (the oil soluble form) or ‘copper chlorophyllin’ (the water-soluble form).
Since copper is less reactive, it will remain in the copper chlorophyll[in] molecule in acidic environments.
This allows it to be used in lower pH in applications such as confections and beverages, in addition to improving heat and light stability.

Coppering also greatly improves the color.
As you can see in the image below, copper chlorophyll and copper chlorophyllin are much more vibrant than their un-coppered counterparts.

PHYSICAL AND CHEMICAL PROPERTIES of CHLOROPHYLLS AND CHLOROPHYLLINS:
Chlorophylls are typically dark green to bluish-green waxy solids that are insoluble in water but soluble in organic solvents such as ethanol, acetone, chloroform, and ether.
They are highly sensitive to light, heat, oxygen, and acidic conditions, which can lead to degradation into pheophytins (olive-brown compounds).
Chlorophyll molecules contain a porphyrin ring coordinated with a magnesium ion and a long hydrophobic phytol chain, making them lipid-soluble.

Chlorophyllins, in contrast, are water-soluble powders ranging from dark green to blackish-green.
They are more chemically stable than natural chlorophylls due to the replacement of magnesium with copper and removal of the phytol chain.
They are stable in neutral to slightly alkaline conditions but may degrade under strong acidic environments.

Chlorophyllins exhibit strong light absorption in the red and blue regions of the visible spectrum and have antioxidant and metal-chelating properties.
Both chlorophylls and chlorophyllins show fluorescence (red emission) when exposed to light.
Chlorophyllins are more resistant to photodegradation and oxidation compared to native chlorophylls.

BENEFITS of CHLOROPHYLLS AND CHLOROPHYLLINS:
Chlorophylls and chlorophyllins are associated with antioxidant activity, helping to neutralize free radicals.
Chlorophyllins, in particular, may support detoxification processes by binding harmful compounds.
Chlorophylls and Chlorophyllins are also used for odor control, especially in medical and personal care contexts.

Some studies suggest antimicrobial and wound-healing properties.
Chlorophyll degradation products, such as pheophytins and pyropheophytins, are often used as indicators of food quality and processing conditions.
Chlorophyllins are often preferred industrially due to their enhanced stability and versatility compared to natural chlorophylls.

Chlorophylls and Chlorophyllins' role in photodynamic therapy and as bioactive compounds in nutraceuticals is an area of ongoing research.
Chlorophylls derivatives are also being explored in environmental applications, including pollutant binding and water purification.

PHYSICAL AND CHEMICAL PROPERTIES of CHLOROPHYLLS AND CHLOROPHYLLINS:
Dark green to bluish-green (chlorophylls) and dark green to blackish-green (chlorophyllins) in appearance
Chlorophylls and Chlorophyllins occur as waxy solids (chlorophylls) or amorphous powders (chlorophyllins)

Chlorophylls are insoluble in water but soluble in organic solvents such as ethanol, acetone, chloroform, and ether
Chlorophyllins are water-soluble due to structural modification

Chlorophylls and Chlorophyllins possess a porphyrin (tetrapyrrole) ring structure responsible for light absorption
Contain a central metal ion: magnesium in chlorophylls, typically copper in chlorophyllins

Chlorophylls include a երկար hydrophobic phytol chain, while chlorophyllins lack this chain
Strong absorption in the blue (~430–460 nm) and red (~640–680 nm) regions of the visible spectrum

Chlorophylls and Chlorophyllins exhibit red fluorescence when exposed to light
Sensitive to light, heat, oxygen, and acidic conditions (chlorophylls degrade easily)

More chemically stable in chlorophyllins due to metal substitution and increased polarity
Degrade into pheophytins under acidic conditions (loss of magnesium ion)

Stability is higher in neutral to slightly alkaline pH conditions
Susceptible to oxidation, especially chlorophylls
Chlorophyllins show improved resistance to oxidation and photodegradation

Chlorophylls and Chlorophyllins act as weak metal-chelating agents
Amphiphilic nature (chlorophylls: hydrophobic dominant, chlorophyllins: hydrophilic dominant)
Molecular structure allows electron transfer, contributing to antioxidant properties

Thermally unstable at elevated temperatures (especially chlorophylls)
Chlorophyllins exhibit higher shelf stability and longer storage life

Chlorophylls and Chlorophyllins can form complexes with proteins and lipids in biological systems
Sensitive to UV and visible light leading to structural breakdown
Chlorophylls and Chlorophyllins exhibit pH-dependent color changes (bright green in alkaline, olive-brown in acidic conditions)

PHYSICAL and CHEMICAL PROPERTIES of CHLOROPHYLLS AND CHLOROPHYLLINS:
CHLOROPHYLLS
Chlorophyll a
CAS No: 479-61-8
EC No: 207-536-6
Molecular Formula: C55H72MgN4O5
Molecular Weight: 893.49 g/mol

Chlorophyll b
CAS No: 519-62-0
EC No: 208-259-6
Molecular Formula: C55H70MgN4O6
Molecular Weight: 907.47 g/mol

Appearance: Green to bluish-green waxy solid
Physical State: Solid
Odor: Characteristic, mild
Solubility in Water: Insoluble
Solubility in Organic Solvents: Soluble in ethanol, acetone, chloroform, ether, benzene
Molecular Structure: Tetrapyrrole (porphyrin) ring with phytol chain
Central Ion: Magnesium (Mg²⁺)

Polarity: Amphiphilic (hydrophilic head, hydrophobic tail)
Melting Point: Decomposes before melting (no sharp melting point)
Boiling Point: Not applicable (decomposes)
Density: Not well-defined (varies depending on form and purity)
pH Stability: Stable in neutral to slightly alkaline conditions
Acid Stability: Unstable (converts to pheophytin in acidic media)
Thermal Stability: Heat-sensitive

Light Stability: Light-sensitive (photodegradation occurs)
Oxidation Stability: Susceptible to oxidation
Absorption Peaks: ~430–450 nm (blue region), ~660–680 nm (red region)
Color: Bright green (neutral/alkaline), olive-brown (acidic conditions)
Fluorescence: Red fluorescence under exposure
Chemical Reactivity: Reactive under acidic, oxidative, and conditions
Lipophilicity: High (due to phytol chain)

CHLOROPHYLLINS
Chlorophyllin (e.g., Sodium Copper Chlorophyllin)
CAS No: 11006-34-1
EC No: 234-242-5
Molecular Formula: Variable mixture (commonly approximated as C34H31CuN4Na3O6 or similar derivatives)
Molecular Weight: Typically ~700–800 g/mol (varies due to mixture nature)
CAS Number: 11006-34-1 (sodium copper chlorophyllin)
EC Number: 234-242-5
Molecular Formula: Not a single fixed formula (mixture; often approximated as derivatives of C₃₄H₃₁CuN₄Na₃O₆ and related structures)

Molecular Weight: Variable (typically ~700–900 g/mol depending on composition)
Chemical formula: C34H31CuN4Na3O6
Molar mass: 724.159 g·mol−1
Physical State (20 deg.C): Solid
Storage Temperature: Room Temperature (Recommended in a cool and dark place, <15°C)
Store Under Inert Gas: Store under inert gas
Condition to Avoid: Air Sensitive,Hygroscopic
PubChem Substance ID: 87575796

MDL Number: MFCD00012149
Molecular Weight: 619.0 g/mol
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 5
Exact Mass: 618.2328765 Da
Monoisotopic Mass: 618.2328765 Da
Topological Polar Surface Area: 164 Å²

FIRST AID MEASURES of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of CHLOROPHYLLS AND CHLOROPHYLLINS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available