# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E140: Chlorophyll & Chlorophyllins (Green Color) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)

Comparing 2 standards across 10 specifications. 9 key differences identified.

Comparing:
E140: Chlorophyll & Chlorophyllins (Green Color)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E140: Chlorophyll & Chlorophyllins (Green Color) →

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.

View full E140: Chlorophyll & Chlorophyllins (Green Color) spec sheet →
E410: Locust Bean Gum (Carob Bean Gum / LBG) →

E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.

View full E410: Locust Bean Gum (Carob Bean Gum / LBG) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E140: Chlorophyll & Chlorophyllins (Green Color)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E-Number Code
E140 E410
INS / Codex Number
INS 140(i) INS 410
Functional Class
Food Color (Green) Thickener, Stabilizer, Syneresis Inhibitor
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 Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization
Common Target Foods
Pesto, spinach pasta, mint confectionery, olive oil blends, liqueurs Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces
Dietary Compliance
100% Vegan (Plant solvent extraction), Halal, Kosher 100% Vegan (Carob tree seed endosperm), Halal, Kosher
Safety Approval
EFSA Authorized / FDA 21 CFR 73.125 EFSA Authorized / FDA GRAS (21 CFR 184.1343)
Chemical Formula
C55H72MgN4O5 (Chlorophyll a) —
Mannose to Galactose Ratio
— 4 : 1 (High mannose backbone requires heating to 85°C for full hydration)

Other Alternatives to Compare

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