Green leaf plant
The fundamentals
Produces shades:
Latin name for alfalfa: Medicago sativa
Pigment: Chlorophyll and chlorophyllin
E-number: E140, E141
4 facts about alfalfa
All green plants produce chlorophyll. It's a pigment essential to photosynthesis, where plants convert sunlight to energy. The pigment is also responsible for the plants’ color and can be used for natural food coloring.
Several kinds of green leaf plants, such as bunch grass, can be used to make natural food colors, but alfalfa is a very good source due to the high concentration of chlorophyll
Alfalfa, known as lucerne in UK and Australia, is mainly grown as feed for herbivores like cattle and horses due to its high protein, fiber and energy content.
It was traditionally used as a natural remedy and particularly alfalfa sprouts have become popular again
How alfalfa is grown
Alfalfa is a perennial green leaf plant that grows worldwide. It is directly seeded in the field and can be harvested 40-60 days after seedlings emerge. Depending on the region and particularly depending on the amount of moisture, alfalfa can be harvested 1-4 times per year. Thanks to its deep root system, it is drought resistant.
It is often used as part of a crop rotation before and after grain crops. It benefits grain crops as it reduces weeds and adds nitrogen to the soil. A stand of alfalfa can last up to 6 years.
Harvest calendar and growing areas
Alfalfa is grown worldwide and survives harsh winters. Almost 65% is grown in North and South America, with Europe the next largest growing region at 25%.
What you should know about chlorophyll from green leaf plants
Oterra's stable, industry-leading formulations allow you to benefit from all of the advantages of cu-chlorophyllin as a natural food color while minimizing any intrinsic challenges associated with this plant.
Chlorophyll is an oil soluble molecule, but it can be hydrolyzed to form water soluble salts, chlorophyllin.
By replacing the magnesium in the center of the molecule with copper, a more stable molecule is created that produces a brighter, blueish green color.
Natural Strengths
Good heat stability
Fair light stability
Natural Challenges
Precipitation at low acidity unless protected against acid in the product formulation
Requires ascorbic acid in applications with high water activity.
