- The concentrated powder obtained after removing solvents from an extracted aqueous solution.
- The coloring principle is chiefly chlorophyllin; may also contain proteinaceous material derived from the source.
- The coloring principle may also be in association with ammonium, potassium or sodium cations, singly or in combination, and these cations may also be in excess.
Juice, cheese, ice-cream, bakery products, confectionery, snacks, soups, desserts, meat and other food products with an aqueous phase. Yellow to orange hue in the final product, depending on the food product, processing and the quantity used.