The product is a yellow orange powder, 100% natural, with a characteristic smell and flavour, made from a freeze dried extract of saffron. Saffron is the dried stigma of the Crocus Sativus Linnaeus, a perennial plant of the iridaceous family with tubular purple flowers and in the centre of the flower is a pale yellow stem which becomes the three orange red stigmas that once dried is the spice known as saffron. 160,000 – 220,000 of these fresh flowers are needed to make one kilo of dried saffron. The word saffron or azafrán in Spanish comes from the Arabic word “zafarán” which means yellow and from “saharfarm” meaning sane thread. Saffron gives an attractive colour to food and adds an exquisite aroma and flavour. It is an essential ingredient in French Bouillabaisse, Spanish Paella and Italian Rissotto.
The colour comes from the crocine, the aroma from the safranal and the characteristic bitter flavor from the picrocrocine.
Saffron is used in food as a natural food colorant and for its aroma and flavour.
In medicine it is used for both preventative and curative means in the treatment of a wide range of illnesses ranging from arthritis to impotence and infertility. It is well known for its aphrodisiac properties and is used throughout Asia, particularly in Chinese and Tibetan medicine.
It is used in medicine to reduce inflammations and urinary infections, in menstrual disorders, to strengthen the heart and cool the brain. It is also used the treatment of diabetes.
It is used in remedies for asthma and coughs, in the treatment of alcoholism, acne and other skin disorders. Thanks to the crocetinas it can help reduce cholesterol levels in the blood and increase the body’s anti-virus defence system.
Studies based on Urdang’s works on ancient and medieval times show anti-tumor and anti-cancer properties. In ancient Egypt saffron was used in cases of kidney problems as mentioned in Eber’s Papyrus (Ca 1550 BC).
Synonyms: C. I. 75100 ; Natural Yellow 6 ; Cas No.: 8022-19-3
Seccion: 73500; Saffron, code of federal regulation.
Safrante is the dried stigma of saffron (Crocus Sativus. L.) and is uscd as a natural food colorant which is contemplated in the Directive 1999/75/ CE and it code of identification is E-160-a “Carotenos de Plantas“.
4. Technical Specification:
Safrante, 100% Natural food extract, is derived from the active ingredients of traditional saffron, through the extraction and low temperature drying, with natural maltodextrin support and free of GMO and gluten. Safrante is the ideal product as a substitute for traditional saffron and artificial colors, which, some of them, have already been banned in the European Community countries. Safrante has a wide variety ranging. Therefore you can customize the product according to your needs. As an ingredient it may be labeled “Saffron”.
ECC Code: CAS Nº.: 8022-19-3 CI: 75100 Natural Yellow: 6
Testing Methods: Tested by UV-VIS and HPLC.
Solubility: Soluble in water, diluted alcohol and propylene glycol.
Stability: Stable under normal conditions of use and storage. Stable when exposed to heat and bright light. Not sensitive to pH for the majority of foods in the range 3.5 to 10.0.
Shelf Life: Product shelf life of 4 years.
Humidity: The loss on drying at 105ºC for 3 hours is less than 8%.
Arsenic < 1 mg/kg
Lead < 1 mg/kg
Mercury < 0,1 mg/kg
Cadmium < 0,1 mg/kg
Purity: Has a value of E1% according to ISO 3632-2 clause 13:
Crocines: 8 – 130 ± 2
Picrocrocine: 8 – 36 ± 2
Safranal: 8 – 36 ± 2
Total count: Less than 10,000 per g.
E.coli: None / g.
Salmonella: None / g.
Artificial Coloring: None
Dose: The amount to use varies between 0.01 – 0.40% depending on the food to which it is to be added and on the product.