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Sodium copper chlorophyllin application reference

    Other name:chlorophyllin copper complex sodium salts
    [Classification code] CNS: 08.009; INS:14111
    This product contains copper chlorophyll-sodium and copper chlorophyll-sodium.
    Disodium copper chlorophyllin
    Chemical formula: C34H30O5N4CuNa2(A salt, R=CH3); Relative molecular weight: 684.16
    Chemical formula: C34H2806N4CuNa2(B salt, R=CHO); Relative molecular weight: 698.15
    Copper chlorophyllin trisodium
    Chemical formula: C34H3106N4CuNa3, relative molecular weight: 724.17
    [Physical and chemical properties] This product is a mixture of two salts, chlorophyll-copper sodium A and B. Dark green powder, odorless or slightly odorless. Easy to dissolve in water, aqueous solution is bluish green, transparent, without precipitation. 1,% solution pH 9.5 ~ 10.2; When pH is below 6.5, precipitation may occur when calcium is encountered. Slightly soluble in ethanol and chloroform, almost insoluble in ether and petroleum ether. This product has better light resistance than chlorophyll and will be decomposed when heated to over 110℃.
    It is made from spinach or silkworm dung by chemical method.
    Coloring agent. China’s National Standard for The Use of Food Additives (GB 2760-2014) stipulates that the maximum usage amount is 0.5g/kg for frozen drinks (excluding edible ice on 03.04), canned vegetables, cooked beans, processed nuts and seeds, candy, powder circles, baked foods and prepared wine. For drinks (except drinking water in 14.01 package), the maximum usage is 0.5g/kg (solid drinks are increased according to the dilution times, fruit and vegetable juice/pulp drinks are excluded, and only chlorophyll-copper sodium salt is used); For jelly, the maximum usage is 0.5g/kg (if used for jelly powder, it can be increased by punching); For fruit and vegetable juice (pulp) drinks, according to the production needs appropriate use.
    For example, FAO/WHO(1984) stipulated that: for general cheese, the dosage should be according to GNP (good production standard); Pickles, 300mg/kg (single or combined); Ready-to-eat broth and soup, 400mg/kg; Cold drink, 100mg/kg. Japanese regulations: used for gum sugar, fruit and vegetable storage products, canned kelp, resin containers of agar-agar; The usage amount was as follows: fruits and vegetables stored products ≤0.10g/kg, anhydrous kelp ≤0.15g/kg, glucomose ≤0.05g/kg (all were calculated as copper). In addition, in case of hard water or acidic food or calcium-containing food during the use of this product, precipitation may be produced.

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