Allyl Isothiocyanate (AITC) is of industrial interest because of its unusual combination of three properties: distinctive flavour and aroma, high volatility and antimicrobial activity.
For this reason, Natural AITC can be considered not simply as an ingredient for one particular industry, but as a multifunctional botanical raw material.
Food and Flavour Industry
AITC provides the characteristic pungency associated with mustard, horseradish and wasabi. It is therefore used in sauces, seasonings, marinades, snacks, meat products and other food formulations where a distinctive mustard, horseradish or wasabi profile is required.
In these applications, the principal function of AITC is as a flavour ingredient.
Meat and Poultry
The antimicrobial activity of AITC has made it the subject of research into technologies for the storage and preservation of meat and poultry.
Of particular interest are systems in which AITC does not necessarily need to be mixed directly with the food, but is released into the package atmosphere from a specialised carrier.
Capsules, sachets and other controlled-release systems are being investigated as methods of maintaining an effective AITC concentration inside the package.
Fish and Seafood
Fish and seafood represent a particularly interesting field because of the highly perishable nature of these products.
Different methods of applying AITC and AITC-containing formulations are being investigated for microbial control and shelf-life extension.
Of particular industrial interest are technologies for treating the product before packaging, as well as the use of AITC in the vapour phase and in active packaging systems.
Active Packaging
The high volatility of AITC allows it to be used differently from a conventional liquid preservative.
AITC may be incorporated into a film, sachet, capsule or other carrier from which it is gradually released into a closed package.
The packaging can therefore become more than a physical barrier: it can function as an active component of the food preservation system.
Fruit and Vegetables
The antimicrobial properties of AITC are also being investigated for post-harvest applications involving fruit and vegetables.
The objective of such technologies is to control undesirable microorganisms and reduce product losses during storage and transport.
Other Research Areas
The biological activity of AITC is being investigated well beyond the food industry, including pharmaceutical, biomedical and other scientific fields.
However, an application being investigated scientifically should not automatically be considered an authorised industrial use. Regulatory status depends on the country, intended application, concentration and specific technology involved.
From Raw Material to Technology
For an industrial buyer, purchasing Natural AITC ≥97% is only the beginning.
The next questions are technological: in what concentration → by what method → through which carrier or delivery system → for which product → at what temperature → for how long?
This means that an entire technological chain exists around the AITC molecule:
This technological chain creates opportunities for food ingredient manufacturers, flavour companies, packaging producers, food processors and developers of specialised preservation technologies.