Side-by-Side Comparison
Food Additives & E-Numbers
E140: Chlorophyll & Chlorophyllins (Green Color) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E140 | E334 |
|
INS / Codex Number
|
INS 140(i) | INS 334 |
|
Functional Class
|
Food Color (Green) | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
Chemical Formula
|
C55H72MgN4O5 (Chlorophyll a) | C4H6O6 (2,3-dihydroxybutanedioic acid) |
|
Primary Mechanism
|
Light absorption in red (660nm) and blue (430nm) spectra, reflecting vibrant botanical green | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
100% Vegan (Plant solvent extraction), Halal, Kosher | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.125 | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
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