MIRENAT® is the range of formulations based on LAE® for application in the food industry.

 

The active ingredient of Lauric Arginate is ethyl-Nα-lauroyl-L-arginate HCl with the CAS No. 60372-77-2. It is a cationic surfactant with a broad spectrum of activity against pathogens and other bacteria, yeasts, and molds. This activity makes Lauric arginate a flexible tool for the food industry, enabling it to improve the quality and safety of food during its period of shelf life.

 

Lauric arginate has the following chemical structure:

 

INTENDED USES AND PROPOSED USE LEVELS

 

Ethyl lauroyl arginate HCl (LAE®) is intended for use as a preservative to guarantee food safety.

It could be applied in a wide range of food products, such as meat, fish, cheese, beverages, soups, salads, fillings and pizza toppings.

 

However, the use and doses of LAE® are different depending on the country:

In the European Union, the use of LAE® is approved through the Commission Regulation (EU) Nº 506/2014 for heat-treated meat products (except for emulsified sausages, smoked sausages and liver paste) at a dose of 160 mg/kg.

In the USA, the use of LAE® is approved through the non-objection GRAS letter (GRN 000164) since September 2005 for a wide range of uses at a dose of 200 mg/kg. For example, LAE® can be applied in cheese, eggs, creams and spreads such as margarine or mayonnaise, fresh fish and fish products, fresh meat and meat products, poultry, processed fruits and vegetables, soups and pie fillings. In December 2007, the USDA issued a letter considering the use of LAE® up to 200 mg/kg to be consistent with FDA’s definition of processing aid on fresh cuts of meat and poultry. In July 2008, the use of LAE® up to 44 mg/kg applied to the product surfaces was also considered a processing aid.

The CODEX in 2006 approved the use of LAE® for a variety of applications with a dose up to 200 mg/kg. For example, LAE® can be applied in cheese, dairy-based desserts, dried fruit, fresh vegetables, cocoa-based spreads, chewing-gum, cereals, egg-based products, salads and drinks. The uses were expanded in 2016 and 2018 including meat, poultry and fish products.

 

The LAE® based formulations have the commercial name MIRENAT® and can be delivered in liquid and solid form, depending on the client’s application.

 

 

Contact VEDEQSA to check the regulation regarding the use of LAE® for other applications and countries.

 

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