CHLOROPHYLLS, COPPER COMPLEXES
Relevant Data
Food Additives Approved by European Union:
General Information
| Synonyms: | COPPER CHLOROPHYLL, COPPER PHAEOPHYTIN |
| Chemical Names: | COPPER PHAEOPHYTIN A; COPPER PHAEOPHYTIN B |
| CAS number: | 65963-40-8 |
| INS: | 141(i) |
| Functional Class: |
Food Additives COLOUR |
From apps.who.int
Evaluations
| Evaluation year: | 1969 |
| ADI: | 0-15 mg/kg bw |
| Meeting: | 13 |
| Specs Code: | R (1987) |
| Report: | NMRS 46/TRS 445-JECFA 13/10 |
| Tox Monograph: | FAS 70.36/NMRS 46A-JECFA 13/15 |
| Specification: | COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS) (2002); FAO JECFA Monographs 1 vol.1/385 |
From apps.who.int
GSFA Provisions for CHLOROPHYLLS, COPPER COMPLEXES
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 07.1.4 | Bread-type products, including bread stuffing and bread crumbs |
6 mg/kg | Note 62,Note 161 |
| 04.1.2.4 | Canned or bottled (pasteurized) fruit |
100 mg/kg | Note 62 |
| 05.1.4 | Cocoa and chocolate products |
700 mg/kg | Note 183 |
| 05.1.2 | Cocoa mixes (syrups) |
6 mg/kg | Note 62,Note 161 |
| 05.1.3 | Cocoa-based spreads, including fillings |
6 mg/kg | Note 62,Note XS86,Note 161 |
| 09.2.4.1 | Cooked fish and fish products |
30 mg/kg | Note 62,Note 95 |
| 04.1.2.12 | Cooked fruit |
100 mg/kg | Note 62 |
| 04.2.2.8 | Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds |
100 mg/kg | Note 62 |
| 10.4 | Egg-based desserts (e.g. custard) |
300 mg/kg | Note 2 |
| 04.1.2.10 | Fermented fruit products |
100 mg/kg | Note 62 |
| 04.2.2.7 | Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 |
100 mg/kg | Note 62 |
| 09.3.1 | Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly |
40 mg/kg | Note 16 |
| 09.3.2 | Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine |
40 mg/kg | Note 16 |
| 01.1.4 | Flavoured fluid milk drinks |
50 mg/kg | Note 52,Note 190 |
| 13.6 | Food supplements |
500 mg/kg | Note 3 |
| 09.2.4.3 | Fried fish and fish products, including mollusks, crustaceans, and echinoderms |
40 mg/kg | Note 95 |
| 09.2.3 | Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms |
40 mg/kg | Note 95 |
| 04.1.2.11 | Fruit fillings for pastries |
100 mg/kg | Note 62 |
| 04.1.2.3 | Fruit in vinegar, oil, or brine |
100 mg/kg | Note 62 |
| 04.1.2.8 | Fruit preparations, including pulp, purees, fruit toppings and coconut milk |
100 mg/kg | Note 62,Note 182 |
| 09.4 | Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms |
500 mg/kg | Note 95 |
| 04.1.2.5 | Jams, jellies, marmelades |
200 mg/kg | Note 161 |
| 11.4 | Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) |
64 mg/kg | Note 62 |
| 06.4.3 | Pre-cooked pastas and noodles and like products |
100 mg/kg | Note 153 |
| 09.3.4 | Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 |
75 mg/kg | Note 95 |
| 09.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms |
200 mg/kg | Note XS311 |
| 05.2.2 | Soft candy |
100 mg/kg | Note XS309R |
| 12.5 | Soups and broths |
400 mg/kg | Note 342 |
| 01.6.1 | Unripened cheese |
50 mg/kg | Note 161 |
| 04.2.2.6 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 |
100 mg/kg | Note 62,Note 92 |
| 04.2.2.5 | Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) |
100 mg/kg | Note 62 |
From www.fao.org