Saffron Extract

Name: Saffron Extract 10% Crocin | Botanical Ingredient
SKU: BOT-STX-0034

Saffron extract is a concentrated botanical ingredient produced from the dried stigmas of Crocus sativus L., a member of the Iridaceae family. Unlike ground saffron spice or whole botanical powder, the extract is used as a more concentrated ingredient for dietary supplements, functional foods, beverages, gummies, and multi-ingredient botanical formulations.

Commercial formats include 10:1 ratio extract, crocin-standardized grades at 3%, 5%, and 10%, and a 0.3% safranal standardized grade. These specifications represent different ways of defining the ingredient: extract ratio describes botanical concentration, while marker-standardized grades define measured saffron constituents. HPLC is commonly used for marker evaluation, while TLC can support botanical identity testing.

SKU: BOT-STX-0034 Categories: Standardized Extracts, Specialty Standardized Extracts Tags: Cognitive Support, Crocin, Crocus sativus, Saffron, Safranal | Crocins

Ingredient Profile & Common Uses

The commercial raw material is derived from the dried stigma of Crocus sativus L., the botanical source of saffron. Its characteristic phytochemical profile includes crocins, crocetin, picrocrocin, and safranal. This distinguishes saffron extract from ground saffron spice, gardenia-derived crocin ingredients, and isolated Crocin-1, each of which represents a different botanical or chemical entity.

Ratio and standardized extracts serve different procurement needs. A 10:1 extract expresses the relationship between starting botanical material and finished extract without defining active concentration. Marker-standardized material instead provides a measured constituent level, allowing buyers to select lower- or higher-assay grades according to formulation targets. Safranal standardization represents a separate specification because it measures the volatile aromatic fraction rather than the carotenoid pigment fraction.

In formulation, crocin-rich material contributes strong yellow-orange to reddish coloration and has greater compatibility with aqueous systems than many conventional carotenoids because crocins are glycosylated and hydrophilic. Safranal contributes a characteristic aromatic profile and behaves differently because it is volatile. Heat, light, oxygen, and pH should therefore be considered when developing liquid, gummy, or other processed formulations.

Dietary Supplement Capsules

Standardized saffron extract is used in concentrated botanical and wellness formulations. Marker-defined material allows formulators to control saffron constituent input while using less raw material than conventional saffron powder.

Tablets & Multi-Ingredient Formulas

Saffron extract can be incorporated into tablets and botanical blends where powder distribution and marker consistency are important. Strong natural color also makes uneven blending easier to identify during development.

Gummies & Chewable Products

The extract is suitable for chewable systems where saffron color and aroma contribute to the finished sensory profile. Process temperature, holding time, and ingredient compatibility should be evaluated during pilot production.

Functional Beverages & Drink Powders

Crocin-rich grades can be used in aqueous formulations because saffron crocins are water-soluble glycosylated carotenoids. Development work should evaluate wetting, dispersion, color retention, pH exposure, and sediment behavior.

Typical Specifications

Parameter	Commercial Information
Product Name	Saffron Extract
Botanical Name	Crocus sativus L.
Botanical Family	Iridaceae
Plant Part / Raw Material	Dried Stigma
Ingredient Type	Botanical Extract / Standardized Botanical Extract
Product Form	Powder
Ratio Extract	10:1
Crocin Grades	3% · 5% · 10%
Safranal Grade	0.3%
Primary Commercial Grade	10% Crocin
Marker System	Crocins · Picrocrocin · Safranal
Marker Assay	HPLC
Ratio Extract Identification	TLC

Marker Compounds & Standardization

Crocins are water-soluble glycosylated esters of crocetin and are responsible for much of saffron’s characteristic yellow-orange to red coloration. They represent a family of related compounds rather than one single molecule. This is important when interpreting specifications because an assay reported as Crocin should not automatically be treated as Total Crocins unless the analytical definition supports that interpretation.

Crocin-1, also known as α-crocin, is an individual compound and should not be used as the chemical identity for a mixed saffron extract. Crocetin forms the carotenoid backbone of the crocin family, while picrocrocin is associated with saffron’s characteristic bitter profile and is chemically linked to safranal formation. Safranal is a volatile monoterpene aldehyde that contributes much of saffron’s characteristic aroma.

Extract ratio must also remain separate from marker assay. A 10:1 saffron extract describes botanical concentration during extraction; it does not mean 10% crocin, total crocins, or safranal.

ISO 3632 is primarily used in the quality evaluation of saffron spice through spectrophotometric parameters associated with coloring, aroma, and bittering characteristics. Standardized extracts are better differentiated through marker-specific chromatographic methods such as HPLC, which separate individual constituents before quantification.

Technical & Quality Considerations

Saffron is a high-value botanical, so identity and authenticity are particularly important during procurement. Marker percentage alone does not completely establish botanical origin because crocin compounds can also occur in materials such as Gardenia jasminoides. Evaluation of a standardized saffron ingredient therefore benefits from combining Crocus sativus stigma identity, marker assay, and chromatographic fingerprint rather than relying only on color intensity or a single percentage value.

Physical behavior depends on the marker profile and formulation system. Crocin-rich fractions are strongly colored and have useful aqueous compatibility, while safranal contributes a volatile aromatic component. Exposure to heat, prolonged light, oxygen, and unsuitable pH conditions can affect pigment retention and sensory characteristics, making processing conditions important during formulation development.

For dry products, manufacturers should evaluate premixing, blend uniformity, powder flow, compression behavior, and color distribution. Beverage systems require testing for wetting, dispersion, haze, sedimentation, and color stability. Gummies and other heated formats should be assessed for thermal exposure and holding time. Pilot-scale production can help compare marker retention, appearance, aroma, and physical stability before commercial scale-up.

Packaging & Commercial Supply

Essencefield supports samples, development quantities, commercial orders, and repeat ingredient supply for product evaluation, formulation, and ongoing sourcing. Packaging, storage, and shipping conditions are selected according to ingredient characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available for formulation, testing, and supplier evaluation
Order Quantities	Sample · 100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	5–7 days
Production Lead Time	15–30 days
Packaging	Sealed food-grade or suitable protective inner packaging with drum, carton, bag, or other appropriate outer packaging
Storage	According to the approved product specification and ingredient stability requirements
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations

Available quantities, packaging format, net weight, storage conditions, analytical requirements, documentation, and shipping arrangements are confirmed according to the selected ingredient and commercial order.