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Chlorophyll is the green pigment present in all plants and algae that photosynthesize. It is used as a natural colour additive in processed food. Chlorophyll is extracted from green plants that are dried before solvent extraction. Solvent extraction results in an oil soluble product which is standardised with vegetable oil. Kancor also produces chlorophyll colour emulsions that can mix with water.

Kancor is different from other manufacturers of chlorophyll, because we do not use mulberry leaves. These leaves are associated with bad quality and unhygienic manufacturing processes. Kancor’s source of chlorophyll is a green plant called Alfalfa (Medicago sativa).

Varying the processing parameters gives rise to different types of chlorophyll pigments, each with a slightly different shade of green. These are used in different ways to get a wide range of olive to bluish green hues in food and beverages.

Product name  Spec  pH range  Format Solubility Light stability Heat stability Shade Dosage(%) Applications Source
 Magnesium chlorophyll  <5%  6.5–8.5 Liquid Oil Soluble Fair Fair Green 0.01 -0.2% Ice Cream,Diary,mayonnaise Alfalfa
 Chlorophyll extract  <18%  2–8 Liquid Oil Soluble Good Good Olive green to yellow 0.01 -0.2% Ice Cream,Diary,Confectionery,Snacks,Fried Snacks Alfalfa
 Copper chlorophyll  <18%  2–8 Liquid Oil Soluble Good Good Green to bluish green 0.01 -0.2% Canned Green Peas,Jellies,Candy,Liqueurs,Snacks,Baked products,Soups,Oil/fat based products Alfalfa
 Sodium copper chlorophyllin  <100%  2–8 Liquid / Powder Water Soluble Good Good Bluish green .001 – 0.1% Ice cream,Dairy,Beverages,Confectionery,baked products, Canned products Alfalfa