Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E955 |
|
INS / Codex Number
|
INS 140(i) | INS 955 |
|
Functional Class
|
Food Color (Green) | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | — |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
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