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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
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Description
Chlorophyll is an oil-soluble pigment that is obtained from green-colored vegetables like Lucerne, Nettle, Spinach, and Grass which is responsible for giving an olive-green color. The addition of Copper results in the formation of Copper Chlorophyllin. Sodium Copper Chlorophyllin is a water-soluble form of copper chlorophyllin that is obtained by the process of saponification (Saponification is a process by which triglycerides are reacted with sodium or potassium hydroxide (lye) to produce glycerol and a fatty acid salt) of oil-soluble forms. Chlorophophylls and Chlorophyllins, copper complexes are added to foods and beverages at concentrations up to a maximum permitted level as established by the Codex Alimentarius Commission.