Food additive databasecolorChecked 2026-10-02

Sodium Iron Chlorophyllin 鉄クロロフィリンナトリウム

Designated additiveNot on the EU additive list

Purpose: color
On the label: “着色料（鉄クロロフィリンNa）” (coloring (sodium iron chlorophyllin)), “着色料（鉄葉緑素）” (coloring (iron chlorophyll))
Name in the List of Designated Additives: 鉄クロロフィリンナトリウム (No. 267)

In Japan

A coloring made from chlorophyll, with iron at the center of the molecule. There is no upper limit on the amount, but it cannot be used in kelp (kombu), meat, fresh fish and shellfish, tea, nori (laver), beans (legumes), vegetables or wakame (seaweed) (standards for use).
Because it is a coloring, it is written together with the purpose name, as in “着色料（鉄クロロフィリンNa）” (coloring (sodium iron chlorophyllin)). The short names are “鉄クロロフィリンNa” and “鉄葉緑素” (CAA, Attachment to the Food Labeling Standards guidance).

Japan's standards for use

Must not be used in the following foods: kelp (kombu), meat, fresh fish and shellfish (including whale meat), tea, nori (laver), beans (legumes), vegetables, wakame (seaweed)

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.
In the EU, chlorophylls and chlorophyllins (E140) and their copper complexes (E141) are permitted, but sodium iron chlorophyllin is not on the list of food additives and has no E number.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as color

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