EXTRAIT DE SAFRAN

Extrait à base d’eau (percolation aqueuse)
Sans solvants organiques
Standardisé : Safranal ≥ 2 % | Crocine ≥ 3 %
Qualité alimentaire & parfumerie
CAS : 84604-17-1
EINECS : 283-295-0
FEMA : 2999

Extrait de safran

L’extrait aqueux de safran (Crocus sativus L., stigmates) est un extrait à base d’eau obtenu par percolation aqueuse (sans solvants organiques). Il s’agit d’un liquide rouge clair, soluble dans l’eau, standardisé pour garantir une constance d’arôme et de performance, adapté aux applications en arômes, boissons et parfumerie.

Visible	Product name	Saffron Aqueous Extract (Standardized to Safranal 2%)
Visible	Botanical name	Crocus sativus L.
Visible	Plant part used	Stigma
Visible	State / physical form	Liquid
Visible	Solvent	Water (aqueous extract; no organic solvents used)
Visible	Solubility	Water soluble
Visible	Packaging	5 kg medical-grade drum (as agreed / on request)
Visible	Appearance	Clear liquid
Visible	Color	Red
Visible	Odor	Characteristic
Visible	Specific gravity (20°C)	1.020 – 1.155
Visible	pH (25°C)	3.00 – 5.80
Visible	Dry residue (%)	≥ 15.0
Visible	Assay: Crocin (%)	≥ 3.0
Visible	Assay: Safranal (%)	1.70 – 2.20 (target 2.0%)
Visible	Microbiology: Total bacterial count	≤ 1.0×10^4 cfu/mL
Visible	Microbiology: Total mould & yeasts	≤ 1.0×10^3 cfu/mL
Visible	Microbiology: E. coli	Absent / 10 mL
Visible	Microbiology: Salmonella	Absent / 10 mL
Visible	Shelf life	24 months in unopened original sealed container
Visible	Storage conditions	Store tightly closed, protected from light and heat; 15–25°C

Visible	Product name	Saffron Aqueous Extract (Standardized to Safranal 2%)
Visible	INCI name	Crocus Sativus Stigma Extract
Visible	Botanical name	Crocus sativus L.
Visible	Plant part used	Stigma
Visible	CAS number	84604-17-1 (botanical extract mixture; commonly used for Crocus sativus extracts)
Visible	EC / EINECS number	283-295-0 (botanical extract mixture)
Visible	HS code (indicative)	1302.19 (Vegetable saps and extracts, other). Final HS code depends on customs classification in destination country.
Visible	Extraction method	Aqueous percolation of saffron stigmas → filtration → standardization to target safranal content
Visible	Solvent / processing aids	Purified water only; no organic solvents or chemical reagents added
Visible	Solvent / chemical-free statement	Water-only extraction; no organic solvents used. "Chemical-free" is interpreted as no added chemical reagents (beyond standard food/cosmetic processing aids).
Visible	Standardization marker	Safranal 1.70–2.20% (w/w), target 2.0%
Visible	Key naturally occurring constituents	Crocin/crocetin esters (water-soluble carotenoids), picrocrocin (bitter glycoside), safranal (volatile aroma)
Visible	Quality control identity markers	Safranal and crocin quantified (typical UV-Vis methods aligned with saffron quality evaluation practices such as ISO 3632)
Visible	Typical appearance	Clear red liquid; characteristic saffron odor
Visible	Solubility	Miscible / soluble in water; dispersible in hydroalcoholic systems
Visible	Typical pH	Acidic (approx. pH 3–6)
Visible	Typical density / specific gravity	1.02–1.16 (20°C)
Visible	Applications	Cosmetics & personal care (serums, creams, masks); functional beverages/foods where permitted; R&D for nutraceutical and pharmaceutical development
Visible	Suggested use level (guidance)	Start trials at 0.1–2.0% in cosmetic formulas; for food/beverage, dosage depends on local regulations and product matrix
Visible	Regulatory note	For fragrance/flavor/cosmetic use: verify regional compliance, allergens, and any claims with your Regulatory team before market release
Visible	Stability considerations	Protect from light/heat and oxygen to preserve carotenoids and aroma components; store tightly closed
Visible	Shelf life	24 months (unopened, recommended storage)
Visible	Storage	15–25°C, away from light and heat
Visible	GMO / irradiation (general)	Not intentionally derived from GMO sources; irradiation status to be confirmed per batch on request
Visible	Allergen / sensitization (general)	Saffron contains multiple phytochemicals; evaluate for sensitization in finished products as part of safety assessment