Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
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.
E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E406 |
|
INS / Codex Number
|
INS 140(i) | INS 406 |
|
Functional Class
|
Food Color (Green) | Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Forms double helices that aggregate into rigid 3D water-trapping gel matrices |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free) |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA GRAS (21 CFR 184.1115) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | — |
|
Chemical Components
|
— | Agarose (Gelling polymer) and Agaropektin (Sulfated polymer) |
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