| Category | Food |
| Keywords | Nitrite Replacement, NAC SNO, Processed Meat |
| Current development stage | General list: TRL4 Technology validated in lab
|
| Collaboration Opportunity | Licensing of Technology |
Background
Sodium nitrite is used in the meat industry as: 1) A bacteriostatic agent against the growth of Clostridium botulinum, 2) A generator of pigment to give meat a pinkish-red color, and 3) A stabilizer of lipid oxidation and flavor. In 2018 the world-wide market for food products containing nitrite was USD 1.1 billion[1]. At the end of 2015, the World Health Organization (WHO) warned consumers that in processed meat nitrite reacts with amines creating N-nitrosamines (N-NA) which are considered carcinogenic to humans[2]. Furthermore, nitrite is an environmental toxin and can cause methemoglobinemia[3] and death in children.
Our Innovation
Our researchers have proven in scientific articles that NAC-SNO (S-nitroso-N-acetylcysteine) is a much better and healthier preservative compared to nitrite. NAC-SNO:
- Has 99% fewer N-nitrosamines in processed meat and during stomach digestion[1].
- Has 99% fewer N-nitrosamines in processed meat and during stomach digestion[1].
- Provides better antioxidant protection7.
- Provides better pigment generation6.
- Preserves the flavor, color, texture and nutrient profile better than nitrite (Figure 4)6,[2]
- Food with it will likely contain less sodium since NAC-SNO will need less/no salt in the meat compared with those that contain nitrite.
- Is an effective anti-clostridia compound also in chilled-products without the need for pre-heating (Figure 2).
Technology
NAC-SNO is a water soluble compound molecule based on natural amino acid (not a xenobiotic) that can easily be prepared at a low cost. NAC-SNO can be added to meat products instead of nitrite-salt mixtures by the same technology used to date in the industry. NAC SNO has a better antimicrobial property and could also be used in products that do not need heating.
Opportunity
Two scientific paper have been published:
- S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite. et al., Tirosh 2018. https://pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04549
- S-Nitroso-N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium. et al., Tirosh 2019. https://pubs.acs.org/doi/10.1021/acs.jafc.9b03741
Patents have been filed in a wide range of countries for using NAC-SNO in food, WO 2019/026073, and Yissum is looking for commercial partners to bring this revolutionary technology to market.
[1] https://www.gminsights.com/industry-analysis/food-and-beverages-color-fixing-agents-market
[2] https://www.iarc.fr/wp-content/uploads/2018/07/pr240_E.pdf
[3] Vet Ital. Apr-Jun 2008;44(2):439-53
[4] https://www.atsdr.cdc.gov/toxprofiles/tp204-c3.pdf
[5] https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.175
[6] https://pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04549
[7] https://pubs.acs.org/doi/10.1021/acs.jafc.9b03741
PATENT STATUS
Published US 2020/0245650 A1
Granted Europe 3661367
