Saffron is extracted from a flower named "crocus sativus" and dried for final consumption as Saffron. Generally, it is used to add color like yellow-orange in the food items. It's boring to eat the same coloured food every day, if it's not eye-catchy & doesn't smell good there's always no to that dish. Not only in food dishes - it has more uses such as it is used in confectionery or liquid items, has medicinal values, cures skin problems, and so on. One of the best things, why Saffron is famous, is - its aroma! With just a pinch of spice, it can uplift the color and the aroma of the food. It is also a great source of magnesium, sulfur, etc.
As Saffron is the premium product, its packaging must be done with utmost safety, leaving no pact of oxygen, thus keeping the aroma intact. Exotic Saffron is the most expensive spice, and therefore you need not waste the money by consuming it in the wrong way. It will lead to Foul, odor, Altered color, odd texture So, Here's how you will remove the upper problems just by placing the Oxysorbs sachets in your product:
Thus, Oxygen Absorbers help in maintaining the quality of Saffron for a long span. After reading the multiple benefits, just curious about how it works? It usually starts with the process of oxidation wherein oxygen is trapped by Oxygen Absorbers. In return, it is converted by nitrogen through a catalyst that is beneficial for keeping the aroma of Saffron intact & fresh. It also keeps the Saffron away from rancidity. Additionally, you can place the oxygen absorber sachets right above your food items without fear of it being contaminated since it's already impregnable with nitrogen that is good for the product. It's pre-sealed, so; there is no question from where it will get a leak.