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LAUROYL ARGINATE ETHYL, A NATURAL PRESERVATIVE

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Lauroyl arginate ethyl ester

Synonym:Ethyl lauroyl arginate

CAS:60372-77-2

INS:243

ELINECS: 00-11-0173-00

Molecular weight:421.02

Molecular formula :C20H41N4O3Cl

lae

Lauroyl arginate ethyl ester(Lauric Arginine Ethyl for labeling purposes under FDA approval ) is a derivative of lauric acid, L-arginine and ethanol. The main characteristics of the molecule are a wide range of antimicrobial properties derived from its surfactant chemical structure that additionally yields certain tensioactive properties.

This compound is a white hygroscopic solid , dispersible in water up to 247 g/kg with a melting point at 50℃ to 58℃. Its partition coefficient between water and oil(soy, sunflower, olive) is higher than 10 which means that the molecule is mainly located in the water fraction, which is more susceptible to microbial contamination. This property gives Lauroyl arginate ethyl ester an advantage over other preservatives with different chemical structure intended for the same applications.

Lauroyl arginate ethyl ester shows chemical stability at pH range between 3 to 7 and maintains its antimicrobial activity in this interval; this offers a significant advantage compared to other products currently available in the market.
Lauroyl arginate ethyl ester is hydrolysed in the human body by chemical and metabolic pathways breaking the molecule into natural compounds common in human diet; this feature gives LAEPRO a remarkable degree of safety. This non-toxicity is demonstrated by numerous toxicological studies carried out over the past years. On 1 September 2005, FDA issued the No objection Letter regarding that Lauroyl arginate ethyl ester is Genarally Regarded as Safe(GRAS) for use as antimicrobial in several food categories. Besides, USDA approved its use in meat and poulty products.

Its low toxicity in conjunction with its remarkable antimicrobial features makes LAEPRO a product with wide application within the food and cosmetics preservation field.

In July 2013 the European Food Safety Authority (EFSA) assigned the E-243 number;to this new additive. In May 2014, regulation 506/2014 was published, approving the use in meat products, subjected to heat treatment, except emulsified sausage, smoked sausage and liver paste.

The compound is soluble in deionised water(<2% at 4℃, <10% at 25℃), propylene glycol, glycerol(10% at 25℃) and ethanol(40% at 25℃), and the pH of  1% solution should not be less than 3 and not more than 5. Lauroyl arginate ethyl ester is stable for more than 2 years at room temperature when protected in a closed container.  The stability of LAE in aqueous solution has also been evaluated. The results indicate that at 25℃, Lauroyl arginate ethyl ester has a half-life greater than 1 year at pH 4.

Lauroyl arginate ethyl ester is intended to be used as a preservative. The active ingredient of LAEPRO, is a cationic surfactant, which has a wide spectrum of activity against Gram positive and Gram negative bacteria, yeasts and moulds. Specifically, Lauroyl arginate ethyl ester affects negatively charged compounds such as microbial proteins present in cellular membranes or enzyme systems. One consequence of the interaction between LAE and microorganisms is the denaturation of membrane proteins resulting in increased membrane permeability. This can result in the inhibition of growth or the death of the microorganism. 

STANDARD

Items

Standard

Appearance

White powder to granulum

Content

≥95.0%

pH (1% Titrimetric  solution)

3.0~5.0

sodium chloride

≤2.0%

Lauric acid

≤1.0%

Nα-Lauroyl-L-arginine ≤3%

≤1%

Ethyl laurate ≤3%

≤1%

L-Arginine·HC

≤1%

Ethyl arginate·2HCl ≤1%

≤1%

Loss on drying

≤2.0%

Heavy metals

≤10mg/Kg   

Pb.

≤2mg/Kg   

Arsenic

≤2mg/Kg   

 

Application standards approved by the CAC (codex alimentarius commission)

Food Cat No

Food Category

Maximum Dosage

01.6.1

Unripened cheese· 

200 mg/kg

01.6.2.1

Ripened cheese, includes rind

200 mg/kg

01.6.3

Whey cheese

200 mg/kg

01.6.4

Processed cheese

200 mg/kg

01.6.5

Cheese analogues 

200 mg/kg

1.7

Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

200 mg/kg

02.2.2

Fat spreads, dairy fat spreads and blended spreads

200 mg/kg

04.1.2.2

Dried fruit

200 mg/kg

04.1.2.11

Fruit fillings for pastries

200 mg/kg

04.2.1.2

Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

200 mg/kg

04.2.1.3

Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

200 mg/kg

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

200 mg/kg

05.1.3

Cocoa-based spreads, including fillings

200 mg/kg

5.3

Chewing gum

225 mg/kg

6.5

Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)

200 mg/kg

08.2.1

Non-heat treated processed meat, poultry, and game products in whole pieces or cut

200 mg/kg

08.2.2

Heat-treated processed meat, poultry, and game products in whole pieces or cuts

200 mg/kg

08.2.3

Frozen processed meat, poultry, and game products in whole pieces or cuts

200 mg/kg

08.3.1

Non-heat treated processed comminuted meat, poultry, and game products

315 mg/kg

08.3.2

Heat-treated processed comminuted meat, poultry, and game products

200 mg/kg

08.3.3

Frozen processed comminuted meat, poultry, and game products

315 mg/kg

09.2.4.1

Cooked fish and fish products

200 mg/kg

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

200 mg/kg

09.2.4.3

Fried fish and fish products, including mollusks, crustaceans, and echinoderms

200 mg/kg

09.2.5

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

200 mg/kg

09.3.1

Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly

200 mg/kg

09.3.2

Fish and fish products, including mollusks, crustaceans, and echinoderms, pickled and/or in brine

200 mg/kg

09.3.3

Salmon substitutes, caviar, and other fish roe products

200 mg/kg

09.3.4

Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories

200 mg/kg

10.2

Egg products

200 mg/kg

10.4

Egg-based desserts (e.g. custard)

200 mg/kg

12.2.2

Seasonings and condiments

200 mg/kg

12.5

Soups and broths

200 mg/kg

12.6.1

Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dip)

200 mg/kg

12.6.2

Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy)

200 mg/kg

12.7

Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads of food categories 04.2.2.5 and 05.1.3

200 mg/kg

14.1.4.1

Carbonated water-based flavoured drink

50 mg/kg

14.1.4.2

Non-carbonated water-based flavoured drinks, including punches and ade

50 mg/kg

14.1.4.3

Concentrates (liquid or solid) for water-based flavoured drinks

50 mg/kg

PACKAGE

■ 2Kg/bag, 10kg/carton


NATAMYCIN

NATAMYCIN

NISIN

NISIN

LAUROYL ARGINATE ETHYL

LAUROYL ARGINATE ETHYL

POLYLYSINE

POLYLYSINE

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