Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E509: Calcium Chloride (Firming Agent / Cheese Salt)
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.
E509 (Calcium Chloride / CaCl2) is an inorganic calcium mineral salt. INS 509, ADI is Not Limited (Quantum Satis), serving as a crucial firming agent in canned tomatoes, tofu coagulant, and rennet coagulation restorer in pasteurized milk cheese making.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E509 |
|
INS / Codex Number
|
INS 140(i) | INS 509 |
|
Functional Class
|
Food Color (Green) | Firming Agent, Coagulant, Sequestrant, Electrolyte |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | CaCl2 |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Divalent Ca2+ ions cross-link pectin galacturonan chains in plant cell walls and bridge casein micelles in milk |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Canned whole peeled tomatoes (prevents mushiness), pasteurized cheese vats, soy tofu coagulation, sports pickles |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | Vegan (Natural brine/limestone salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA GRAS (21 CFR 184.1193) |
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