Patents
A process for the isolation of Saffron pigments and flavour concentrate by mixing saffron with one food-grade solvent or a combination of more than one food graded-solvents, macerating and agitating the mixture with continuance protection from the light condition at a temperature in the range of 5 °C to 100 °C, centrifuging/filtering the above said macerated mixture to remove undesirable fibrous plant material, cooling the centrifuge immediately to a temperature in the range of -30 °C to -20 °C under inert atmosphere at a pH in the range of 4 to 9, lyophilizing the cooled centrifuge under reduced pressure to obtain crude material, isolating the concentrate by column chromatography using silica gel method and obtaining brilliant orange color shining saffron pigments and flavour concentrate with the recovery of 95%.