Sodium Copper Chlorophyllin: A Versatile Ingredient for Healthcare, Food, and Cosmetics

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Sodium copper chlorophyllin

Item No.: FIC-1702
CAS No:11006-34-1
E No:E141
Standard:USP40

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PARAMETER

Description:

Sodium copper chlorophyllin, CAS No. 11006-34-1
Chlorophyllin is the sodium copper salt form of chlorophyll, which is an antioxidant and anti-mutagen. Chlorophyllin is a dark green powder, extracted from silkworm excrement and is a water-soluble pigment. Sodium copper chlorophyllin is used as a food colorant and pharmaceutical raw material and has the function of promoting the healing of gastrointestinal ulcers in medical treatment.

Specification:

Item：

Characteristics

Identification：

Absorptance

Assay

Ratio(A₄₀₅/A₆₃₀）

Other Components

Content of total copper Content of chelated copper Content of sodium Nitrogen determination

Impurities：

Limit of ionic copper

Residue on ignition

Arsenic

Lead

Cadmium MercuryIron

Specific Tests

Total plate count Yeast

Mould Salmonella E.Coli.

Loss on drying

Test for fluorescence

Specification

Dark green fine powder

568min. 100%min3.0-3.9

Not less than 4.25% Not less than 4.0% 5%-7%on dried basis Not less than 4.0%

Not more than 0.02% on dried basis

Not more than 30% on dried basis

Not more than 2ppm

Not more than 1ppm

Not more than 0.50%

NMT 1000 cfu/g

NMT 100 cfu/g

NMT 100 cfu/g Negative Negative

9.5-10.7(in a solution 1 in 100)

Not more than 5%(at 105℃ for 2hours ) No fluorescence is visible

Application:

· Sodium copper chlorophyllin, as a Pharmaceutical raw material, it can promote the healing of gastrointestinal ulcers, and can also be used for acute and chronic hepatitis and hepatomegaly and cirrhosis caused by hepatitis to promote the recovery of liver function;

· As an edible food colorant, it is widely used in cakes, beverages, candy, ice cream, and other foods;

· As a daily chemical raw material, it is widely used in various green medicated toothpaste and cosmetics. It has an obvious curative effect on periodontitis, oral ulcers, and halitosis.