Overview
Water-soluble Magnesium Chlorophyllin is a semi-synthetic derivative of natural chlorophyll, where the magnesium ion remains chelated in the porphyrin ring. This modification enhances water solubility while maintaining the characteristic green color. The compound is produced through alkaline hydrolysis of plant-derived chlorophyll followed by purification processes. As a food additive (E140), it's approved by major regulatory bodies including FDA and EFSA. Unlike natural chlorophyll, this derivative demonstrates superior stability in various pH ranges and processing conditions, making it valuable for industrial applications where color retention is critical.
Physical and Chemical Properties
The compound appears as a dark green to blue-black powder with excellent water solubility, forming emerald green solutions. Its color intensity is pH-dependent, appearing more blue-green in alkaline conditions and more yellow-green in acidic environments. The magnesium center contributes to its photostability, though prolonged exposure to strong light may cause gradual fading. Chemically, it's more stable than natural chlorophyll due to the absence of the phytol chain and the protected magnesium core. The molecular structure resists demetallization in moderate pH ranges (3-9), maintaining color integrity better than copper chlorophyllin derivatives. Its decomposition begins around 150°C, making it suitable for most food processing temperatures.
Main Applications
In the food industry, it serves as a natural green colorant for products like chewing gum, dairy items, and beverages. Pharmaceutical applications include use in oral care products (toothpastes) and as a deodorant agent in wound dressings. Cosmetic formulations utilize it for its coloring properties and purported skin benefits. The supplement industry employs magnesium chlorophyllin for its antioxidant properties, though these claims require specific regulatory approval. Industrial uses extend to sensitive applications like coloring surgical sutures where non-toxicity is paramount. Recent research explores its potential in photodynamic therapy due to its light-absorbing characteristics.
Safety and Storage
Classified as generally recognized as safe (GRAS) when used as a food colorant within specified limits. The ADI (Acceptable Daily Intake) established by JECFA is 15 mg/kg body weight. No significant toxicity has been reported, though excessive consumption may temporarily discolor feces. Proper storage requires protection from moisture and strong light to prevent degradation. Bulk quantities should be kept in food-grade polyethylene containers with desiccant packs. Shelf life typically ranges 2-3 years when stored below 25°C with relative humidity under 65%. For pharmaceutical-grade material, nitrogen-flushed packaging is recommended to maximize stability.
B2B Procurement Guide
When sourcing water-soluble magnesium chlorophyllin, verify the supplier's certification for food or pharmaceutical applications as required. Key specifications to request include heavy metal content (lead <2 ppm), arsenic levels (<1 ppm), and microbiological purity. For consistent color performance, ask for spectrophotometric analysis showing absorbance peaks at 405 nm and 630 nm. Technical datasheets should provide solubility characteristics in your application medium. Consider requesting a stability study under your processing conditions (pH, temperature, light exposure). For large orders, negotiate batch-to-batch color consistency guarantees, typically expressed as ΔE<1 in CIELAB units. Sample testing is recommended to confirm compatibility with your formulation before full-scale procurement.
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