Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
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.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
E-Number Code
|
E140 | — |
|
INS / Codex Number
|
INS 140(i) | — |
|
Functional Class
|
Food Color (Green) | — |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | — |
|
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 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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