The First US Patent in Saffron Nanoemulsion
A knowledge-based Product
A New Method in Saffron Production
Delwa is a new approach to producing Iranian saffron
Saffron & Caviar Nano Packaging
Iranian Caviar & Its Origin
Sturgeons & Their Properties
The Director of the United States Patent & Trademark Office
Delwa, Has the first U.S. Patent in Saffron Nanoemulsion
The present invention provides methods and compositions based on a proboscis ultrasonic homogenizer which has a high efficiency in the production of Iranian saffron nanoemulsion (Crocus sativus) to reduce droplet size in small amounts. This product was produced for the first time and the important point in this methodology is that no chemicals or unnatural preservatives areused.
A Technological Approach
Delwa method is a proboscis ultrasonic homogenizer which has a high efficiency in the production of Iranian saffron nanoemulsion (Crocus sativus) to reduce droplet size in small amounts. This product was produced for the first time and the important point in this methodology is that no chemicals or unnatural preservatives were used. The advantages of this method compared to other mechanical methods are less energy consumption, use of less emulsifier amounts and production of a more uniform emulsion with smaller droplet size.
Ultrasonic method of probation homogenizer in Delwa increases the production efficiency of saffron. Saffron produced based on this method has a more ideal taste and smell than the macroscopic state of saffron, more color and coloring properties compared to ordinary saffron, more lasting and stable taste than powdered and ground saffron, which ultimately the amount of saffron consumption in terms of area per unit volume is greatly reduced and saves the amount of effective substance consumed.
Benefit of Nanotechnology
Delwa is a product based on nanotechnology. Researchers are focusing their efforts on nanotechnology to address nutritional issues, given the growing consumer demand for healthy and safe food products, as well as the need for food systems with the ability to encapsulate, protect and release functional compounds. In this regard, nanoemulsion technologies are especially suitable for the construction of encapsulation systems thanks to the prevention of degradation and the preservation of biologically active substances.
Winner of Honorary Diploma and Gold Medal of the first International Federation of Inventors Association (IFIA) Festival of New Designs with the participation of 342 titles of new technology projects of the world’s universities on July 18-20, 2021
Saffron Nano packaging
Saffron is a spice obtained from the stigmas and dried creams (Crocus Sativus L) of Crocus Sativus plant and one of the important applications of this red spice is in the food industry (transfering flavor and aroma color to food and drink) as well as use in cooking and pharmacy (due to its safety properties). The history of saffron plant production and breeding dates back to 2500 years ago.
Caviar nano packaging
Iranian caviar is one of the best and most luxurious foods that has a unique quality. Iranian caviar has long been known for its quality all over the world. This product is served as a special section of the menu in many luxurious restaurants and hotels around the world. he Caspian Sea is the main habitat of sturgeon, which supplies more than 90% of the world’s caviar.
Applications of Iranian Saffron Nanoemulsion
Food Industry Factories
In all food science engineering factories, it can be used after product processing.
Exporters of Saffron
Exporters of saffron to other countries can increase the volume of exports by introducing and selling this product to destination countries.
Catering and Food Centers
In general, in all centers that use saffron, it reduces the consumption of saffron and also improves the organoleptic properties (taste, color, smell and taste).
Production Objectives of Iranian Saffron Nanoemulsion Crocus Sativus
Our Professional Team Works to Increase Productivity in the Market
Journal of Science and Knowledge
Follow the latest Delwa news and scientific articles in the field of Iranian saffron nanoemulsions here.
About Talashgaran Aria Industry and Trade Company
Delwa is a knowledge-based product and the result of 6 years of teamwork of three faculty members of the Science and Research Branch University from its three faculties of Agricultural Sciences and Food Industry of the Science and Research Branch, Faculty of Environment and Natural Resources of the Science and Research Branch and Veterinary Faculty of the Science and Reasearch Branch. The objectives to conduct research and produce the product with the cooperation of esteemed professors, Dr. Hamed Ahari, Dr. Seydamir Ali Anvar, Dr. Sara Allahyaribeik, Engineer Mehdi Rahimian and Dr. Sima Moradi, the main members of the project and with the financial and spiritual support of the esteemed company Aria Sanat va Tejarat Aria has been accomplished. The mentioned product has been completed with the completion of 3 extracurricular projects with contract numbers 14555, 14557 and 14599.
Eng. Mehdi Rahimian
Scientific Articles, Patents and Books
Delwa Research Group has published three grant papers, 8 ISI papers on saffron, two volumes of academic books, has received certificates from the Office of the President and participated in three international festivals in Europe and Canada. Supervising research projects and supervising the dissertations of two PhD students and 3 MSc students in the field of nanoemulsion is among other activities of Delwa Research Group.
Latest scientific articles, books and patents
Delwa Research Group has been able to have a brilliant presence in international scientific forums in recent years. The result of these activities has been the acquisition of gold medals and various certificates from conferences and exhibitions of world inventors from countries such as Switzerland, Canada, Turkey, Croatia and Iran.