Now a days inspecting the sense of quality many countries and companies have found out that , if not providing the needs and desires of customers the most wanted and successful products in the word can not be called as ideals.
 
So the FARHANG SAFFRON corporation has based its efforts on the customers satisfactory . Having long and valuable experiences in producing and technology of SAFFRON.
 
We have now the honor of using equipment and laboratories adapted by the international standards and
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1- Carbohydrates: reviving sugar which industry more than 20% of Saffron weight as Glucose, Mezoktoz and Gizilozo.
 
2- Minerals: including K
2O, NA2O-P2O2-CL2.
 
3- Vitamins: like B, and Riboflavin B
2.
 
4- Fat: like stigma stroll, Capilastroll.
 
5- Pigments: including liquid Corticoids in fat like liqu`in, caroteneľa and carotene-b and carotenes solutions in water like crocin and antosianine. Crocin is the main cause of Yellow color in Saffron. C
44 H64 O24 the percent of this material when growing flower is between 0.5 to 1.9 in fluctuation.
 
6- Picro Crocin: glicorend is colorless, C
16 H26 O7 and meltiny point 1560C picro crocin is 0.04 in fresh Saffron.
 
7- Volatile Oils: Safronal is the cause of fragrance in Saffron which is the main compound being in volatile oils with this formula  C
10 H16 O.

 
 

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