Saffron Coloring Powder Composition for Uniform Industrial Dosing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing saffron extracts and concentrates are difficult to dose uniformly in industrial processes, leading to increased costs and non-uniform coloring and aroma, as they are not mixed with bases like corn flour or maltodextrin, resulting in products that are not easily handled or preserved.
Innovation Solution
A method involving grinding saffron threads, mixing them with a base such as corn flour or maltodextrin, using an alcohol-based liquid to transfer color, and drying at controlled temperatures to create a homogeneous saffron-based powder.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If saffron extracts and concentrates are used directly, then the natural coloring and aroma are achieved, but the dosing uniformity and handling ease deteriorate
Solution Approach 1:
The patent changes the physical state and concentration parameters of saffron by mixing it with inert bases (cornstarch, maltodextrin, wheat starch) to transform pure extracts into diluted powders with optimal dosing characteristics. This allows precise measurement and uniform distribution while maintaining the active coloring and aromatic properties.
Solution Approach 2:
The patent creates composite materials by combining saffron extracts with inert carrier substances (cornstarch, maltodextrin, wheat starch). These composites provide the benefits of both the active saffron compounds and the handling advantages of starch-based materials, achieving uniform dosing and improved handling ease simultaneously.
2Ease of operation
If saffron is mixed with base materials like corn flour or maltodextrin, then the handling and dosing ease improve, but the color transfer efficiency and aroma intensity may deteriorate
Solution Approach 1:
The patent uses alcohol-based liquid as an intermediary substance to facilitate color transfer from saffron particles to the base materials. The alcohol temporarily dissolves the coloring compounds and then evaporates, leaving uniform color distribution without compromising the final product quality.
Solution Approach 2:
The patent employs spray drying technology to atomize the alcohol-based saffron mixture and rapidly evaporate the solvent through hot air circulation. This hydraulic and pneumatic process ensures uniform color distribution and efficient aroma retention while maintaining the composite structure.
3Stability of the object's composition
If traditional extraction methods are used, then the saffron color and aroma are obtained, but the product stability and shelf life deteriorate
Solution Approach 1:
The patent changes the physical form from liquid extract to dry powder by incorporating inert bases and using spray drying. This parameter change from liquid to solid state significantly improves stability and shelf life while maintaining the coloring and aromatic properties through proper encapsulation in the base materials.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a stable, easily dosable saffron-based powder that ensures uniform coloring and aroma, reducing costs and simplifying handling in industrial applications.
Implementation Method 1
an alcohol-based liquid is added to promote the transfer of the colour
Implementation Method 2
promote the transfer of the colour
Implementation Method 3
drying with warm air
Data Source
AI summary
The invention relates to a method for obtaining food colouring derived from saffron, which is based on: the use of saffron threads that are ground and mixed with a base of corn flour, wheat flour, maltodextrin or similar, in a process in which, during mixing, an alcoholic liquid is added to promote the transfer of the colour; and subsequent drying with warm air to produce a product with units of saffron colour and aroma that vary according to the proportions of saffron and base used.