Because of its chemical composition, saffron has unique qualities and properties. It is a rich source of the B group of vitamins, especially riboflavin. But its properties of color, aroma and taste are more important than other factors. The coloring agent, Crocin, is readily soluble in water and this characteristic makes it preferred to other carotenoids as a colorant for food and medicine.
The effective elements of saffron are Crocin, Safranal and Picrocrocin. Focusing on Scientific aspects of our business, our company has always tried to present the best Saffron with highest super beneficial elements either in fiber or powder shapes.
Saffron consists of carbohydrates, minerals, vitamins, proteins and antioxidants. Saffron is a good source of riboflavin. 140 mg of saffron is as effective as 40 mg of synthesized riboflavin.
Saffron’s coloring power is mainly produced by crocin (chemical composition: C44 H64 O24), which is one of the few naturally occurring carotenoids easily and completely soluble in water.
Saffron has a strong aroma which is produced by certain special volatile oils and essences. The main aroma factor in saffron is Safranal, which comprises about 60% of the volatile components of saffron. Safranal is a result of the heating process done on the fresh Saffron fibers (Filaments) which is the actual result of decomposition of Picrocrosin to an Aldehyde called Safranal.
Please ask our export team for further details regarding technical data sheet and packaging details.