The main uses of saffron are food and chemical (industrial):
– Consumption:
According to the FDA, saffron is allowed as a natural colorant, and its use as a natural flavor is not limited. In the preparation of food, such as sausage and margarine, cheese and cheese and dairy industries – cakes and desserts and jellies – chocolate and drinks – soup and rice and chicken.
– Industrial consumption:
Saffron is used in the industry to paint silk and yarn. Some of the chemical analyzes of the saffron plant include:
1-Carbohydrate: The sugary sugars, which make up more than 20% of the weight of saffron, such as glucose and mesocenthia and glycosides
2. Minerals
3. Vitamins: Like vitamin B1 and riboflavin B2
4. Fat: Like stoicemasterol, capastastrol
5. Pigments: Includes fat soluble carotenoids such as leucine a-carotene and b-carotene and water soluble carotenoids such as crocin and anthocyanin. Crocin crocin is the main factor in the color of saffron, with the formula and the percentage of this material varies between 0.9-1% when flowering.
6. Picro crocin: Glycorid without color, which causes the bitter taste of saffron, with a formula and a melting point of 156 ° C, which is found in fresh saffron about 4% glycerin.
7. Volatile oils: The agent of aroma and aroma in safranal saffron, which is the main ingredient in volatile oils.
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