Safrante in the World

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The Derivative – more Info

1. Description:

The product is a yellow orange powder, 100% natural, with a characteristic smell and flavour, made from saffron. Saffron is the dried stigma of the Crocus Sativus Linnaeus, a perennial plant of the iridaceous family. SAFRANTE gives an attractive color to food and adds an exquisite aroma and flavor. It can be an essential ingredient in Spanish Paella, French Bouillabaisse and Italian Rissotto.

2. Properties:

The active components of natural saffron provide the organoleptic characteristics to Safrante. The color comes from the crocine, the aroma from the safranal and the characteristic bitter flavor from the picrocrocine.

SAFRANTE is used in food as a natural food colorant for its aroma and flavor.

3. Identification:

Synonyms: C. I. 75100 ; Natural Yellow 6 ; Cas No.: 8022-19-3

Section: 73500; Saffron, code of federal regulation.

SAFRANTE is obtained from the dried stigma of saffron (Crocus Sativus. L.) and is used as a natural food colorant provided in Directive 1999/75/CE, the identification code is E-160-a, “Plant Carotenes“.

4. Technical Specification:

Description:

Safrante is a 100% natural food colorant based on saffron. It is manufactured from traditional saffron, maintaining saffron active ingredients, with natural maltodextrin support. Is free of GMO and gluten.

Safrante is the ideal substitute for traditional saffron and artificial food coloring. The use of artificial coloring is increasingly restrictive in the European Union and some are specifically banned as food colorants.

Safrante has a wide range of uses both in food industry and in the kitchen. The use of Safrante allows to regulate the intensity of the coloring power, aroma and flavor, therefore Safrante can be customized according to the client needs.

As an ingredient it may be labeled as “Maltodextrin, 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. Safrante has a greater resistance to sunlight exposure than natural food coloring based on beta-carotene.

Not sensitive to pH for the majority of foods in the range 3.5 to 10.0.

Shelf Life: Product shelf life of 3 years.

Humidity: The loss on drying at 105ºC for 3 hours is less than 10%.

Heavy Metals:

Arsenic < 1 mg/kg
Lead < 1 mg/kg
Mercury < 0,1 mg/kg
Cadmium < 0,1 mg/kg

Purity: According to ISO 3632-2 clause 13. It can be accommodated to client needs.

Crocines: 10 – 150 ± 2

Picrocrocine: 8 – 36 ± 2

Safranal: 8 – 36 ± 2

Microbiological Analysis:

Total count: Less than 10,000 per g.
E.coli: None / g.
Salmonella: None / g.
Artificial Coloring: None

Dosage: According to the final product needs:

  • From 10 to 20 for soups and beverages
  • From 30 to 50 for pastries and confectionery
  • From 60 to 100 for ready meals
  • From 100 to 150 for paella rice, risotto and fideua.
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Condiment

Safrante Specialty Foods S.A. is a saffron specialist company. Our work over the years with this spice, creating derived products, and experimenting with the different organoleptic capacities of this plant has resulted in a patented process to obtain a saffron derivative that naturally maintains the three most important organoleptic components of saffron: color, flavor and aroma. This derivative provides an intense yellow color with a clean label, which can turn reddish depending on the intensity and concentration of the product.

It provides added value and increases the value proposition of the final product. It is free of artificial colors, it does not contain gluten, and it preserves all the beneficial properties of saffron, since the product is not extracted.

safrante30

Safrante 30. Deep yellow

Soft aroma and flavor. Suitable for soups, broths, pastry, and confectionery that besides a powerful color require flavor and aroma of saffron. Also indicated for sauces, dressings, and dips.

safrante40

Safrante 40. Golden yellow

Aroma and flavor intermediate. Indicated for ready meals or recipes from the Middle East such as tabulé, couscous, hummus, etc.

safrante65

Safrante 65. Dark yellow

Intense aroma and flavor. Indicated for prepared dishes of paella, risotto, fideua and other recipes that require saffron flavor and aroma but at a much lower cost than saffron itself.

Safrante® is created through a patented mechanical process, thus avoiding costly extractions of the raw material that would require a large amount of kilos of saffron to obtain a similar yield, and with the particularity of annulling in the same way the typical residues of the extraction process.

Its uses are very diverse and varied: food industry of prepared dishes such as paellas, fideuás, broths, soups, ice cream, soft drinks, infusions, sausages, smoothies, etc. Being also useful for the pharmacological industry.

Technical Specification
Application
caldos1

Soups

plato02

Fideua

platos03

Paella

platos04

Risotto

cuscus

Couscous

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Risotto with Saffron

 

Ingredients (4 people)

1 liter chicken broth
60g / 2oz freshly grated Parmesan
2 small chopped onions
60g / 2oz butter
270g / 10oz rice
Saffron threads Safrante
Olive oil
Saffron Salt Safrante

Preparation

– In a saucepan mix the butter, oil and chopped onions. When they go transparent, add the rice and fry briefly.
– When the rice is glossy, add a ladle of hot broth. Bring it to the boil and stir constantly. Go adding new pots of broth, so the rice can absorb the liquid slowly. Season lighty with Saffron Salt Safrante.
– When the rice is almost done (after about 12 minutes), add the Seasoning Safrante 100% Natural, stir and let it fire a few more minutes until the rice is done.
– Remove from the heat , add cheese and butter.
– Let stand 5 minutes and serve.

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Paella

 

Ingredients (4 people)

300g / 11oz rice
3/4 liter fish stock
2 green peppers
1 tomato
200g / 7oz squid
200g / 7oz clams
200g / 7oz prawns
Saffron threads Safrante
Olive oil
Saffron Salt Safrante to taste

Preparation

– First, in a saucepan, gild the heads of the prawns, dip the fish stock and boil 5 minutes. Strain off the stock and put aside.
– Sauté the squid all over in a casserole or paella pan with a little olive oil. Remove and put aside.
– Cook for 10 minutes in the same container with olive oil, tomatoes and peppers.
– Add the Seasoning Safrante 100% Natural and rice, and stir.
– Dip with the shrimp stock (a little more than twice the rice stock, more or less)
– Let it boil 15 minutes.
– With 5 minutes remaining add the clams and when they open, add the prawns.
– Let stand 5 minutes and serve.

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Vegetable soup with saffron and curry

 

Ingredients (4 people)

1 endive
1 carrot
1 spring onion
A few sprigs of cauliflower
3 beans
Saffron SAFRANTE
Curry
Olive oil
Saffron salt Safrante
A handful of raisins
2 cups of broth
A dash of evaporated milk

Preparation

– Limpiar y cortar las verduras, escaldar y reservar.
– Prepara en una sartén con aceite, un sofrito con un poco de ajo, curry y el azafrán. Añade la leche y deja cocer un rato.
– Añade las verduras, las pasas y añade el caldo de verduras.
– Dejar cocer 7 min. y estará listo.

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Cod with saffron and garlic

Ingredients (2 people)

350g / 12oz cod
Pinch of saffron Safrante
Water
2 olive oil
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon ground fennel
1 tomato, diced
Saffron salt Safrate

Preparation

– Rinse fish and set aside.
– Crumble the saffron filaments Safrante into a small bowl.
– Add a very small amount of boiling water (just to cover) and set aside.
– Prepare the remaining ingredients.
– Heat the olive oil in an pan. Add the garlic and saute for a minute or two until golden but not brown stir in the lemon juice, fennel, tomatoes and saffron solution.
– Add saffron salt Safrante and pepper. Add fish fillets, spoon a little of the sauce over the fish. Cover and cook 5-10 minutes until fish flakes easily with a fork.
– Serve immediately.

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Pasta with cream of saffron

 

Ingredients (4 people)

300g / 11oz of pasta
1 garlic clove
4 tablespoons olive oil
3 tablespoons flour
½ liter of milk
Saffron salt Safrante
2 egg yolks
100g / 4oz grated Emmental cheese
Saffron filaments Safrante

Preparation

– Boil the pasta in salted water with saffron salt until “al dente”. Refresh it under cold running water, drain it, and set aside.
– To prepare the saffron cream, bronw the chopped garlic in a pan with 4 tablespoons of olive oil.
– Add the flour, sauté and add the milk slowly, stirring constantly, so as to produce a light bechamel sauce. Season it with saffron Safrante and let it boil for the saffron to color the sauce. Put a pinch of saffron salt Safrante and cook for 2 minutes, stirring until thickened.
– Mix well drained pasta into the sauce, add the yolks, sprinkle with the grated Emmental cheese and mix well.
– Serve hot.

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Sirloin with saffron salt

 

Ingredients (4 people)

500g / 18oz beef sirloin
500g / 18oz coarse salt
1 tub saffron salt Safrante
2 egg whites

Preparation

– Prepare a paste with half a kilo of coarse salt, a tub of saffron salt Safrante and 2 egg whites.
– Place a layer of the paste on a oven tray, put the sirloin on the top and cover with the remaining paste.
– Insert the tray into the preheated oven 220° C / 430° F enough time for the paste to get hard and golden.
– Break the crust along the sides and remove the layer trying not to get broken, remove excess of salt and cut steaks to taste.

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Beef burgers saffron salty

 

Ingredients (4 people)

700g / 25oz minced beef meat
50g / 2oz onions
1 egg
2 tbsp breadcrumbs
4 tbsp oil
2 potatoes
A lettuce leaf
Saffron salt Safrante

Preparation

– Peel and chop the onion.
– Put the minced beef in a bowl and season with saffron salt Safrante.
– Add the chopped onion, add the beaten egg and bread crumbs.
– Mix all ingredients well.
– Divide the mixture into 4 portions and form 4 burguers. Spray them with oil and brown them in an iron pan 4 minutes on one side and 4 minutes on the other.
– You can accompany the burgers with fries and a mixed lettuce leaves.

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Marinated meat (roasted or at the BBQ)

 

Ingredients (4 people)

1 cup and a half of semi-sweet white wine
2 tablespoons honey
3 tablespoons soy sauce
1 sachet Seasoning Safrante 100% Natural
1 lemon squeezed
Salt to taste

Preparation

– The meat is placed in a bag and the macerate is done with all elements, mixing all well and throwing it into the bag.
– Stir well and put it inside the refrigerator overnight.
– In this case, do not put the macerate into the bowl of the meat, but you can use it for watering during the roast or to add it to the sauce.