Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E270: Lactic Acid (Biological Acidulant)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E270: Lactic Acid (Biological Acidulant)
E140 (Chlorophyll) is the natural magnesium-porphyrin green pigment extracted from grass, alfalfa, and nettles. INS 140(i), ADI is Not Limited (Quantum Satis), utilized to restore vibrant botanical green color to confectionery, oils, and pasta.
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E270 |
|
INS / Codex Number
|
INS 140(i) | INS 270 |
|
Functional Class
|
Food Color (Green) | Acidity Regulator, Preservative, Flavoring Agent |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | 100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA GRAS (21 CFR 184.1061) |
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