The present invention relates to a method for placing chlorophyll a in food item in order to stabilize natural chlorophyll a. It was ascertained that: as the result of placing and storing extracted chlorophyll in powdered milk, cooking oil, proteins (soy protein and whey protein), a mixture of cooking oil and proteins, or a mixture of powdered milk and a bean flour so as to analyze a change in the amount of chlorophyll a in food item over time, the amount of chlorophyll a was maintained up till eight months after storage and in a case in which chlorophyll a was placed in cooking oil, when chlorophyll a was prevented from making contact with air by being stored in a soft capsule air, the stability increased and when chlorophyll a was placed in a mixture of proteins and soybean oil, or powdered milk and a bean flour, chlorophyll a began to gradually breakdown after storage, but an active ingredient was preserved for a considerable period. Therefore, it was ascertained that the method for placing extracted chlorophyll a in a food item or proteins enables natural chlorophyll a, which is difficult to be stored, to be stored for at least eight months, and thus natural chlorophyll a can be used as a normal food item.La présente invention concerne un procédé destiné à placer de la chlorophylle A dans un produit alimentaire afin de stabiliser la chlorophylle naturelle A. Il a été déterminé que : suite au placement et au stockage de la chlorophylle extraite dans du lait en poudre, de lhuile de cuisson, des protéines (protéine de soja et protéine de lactosérum), un mélange dhuile de cuisson et de protéines, ou un mélange de lait en poudre et de farine de fèves de façon à analyser un changement dans le temps de la quantité de chlorophylle A dans un produit alimentaire, la quantité de chlorophylle A a été maintenue jusquà huit mois après le stockage et dans un cas dans lequel la chlorophylle A a été placée dans de lhuile de cuisson, lorsquon a empêché la chlorophylle A dêtre au
