Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
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.
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | C₆H₈O₆ (Molecular Weight: 176.12 g/mol) |
|
E-Number Code
|
E140 | — |
|
INS / Codex Number
|
INS 140(i) | — |
|
Functional Class
|
Food Color (Green) | — |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | — |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | — |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | — |
|
INS / E-Number
|
— | INS 300 / E300 |
|
Functional Classes
|
— | Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement |
|
Solubility
|
— | 330 g/L in water at 20°C |
|
Redox Potential
|
— | +0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) |
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