MIRENAT® is the range of products 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 moulds. This activity makes Lauric arginate a flexible tool for the food industry, enabling it to improve the quality and safety of foods during their period of shelf life.

Lauric arginate has the following chemical structure:

 

WHY THERE IS A NEED FOR LAURIC ARGINATE IN THE MARKETPLACE?

The purpose of adding a preservative to a food product is to retard or prevent its deterioration by microorganisms.

Assurance of product safety is of primary importance and thanks to the systematic implementation of Hazard Analyses and Critical Control Points (HACCP) in food factories there are less problems of microbial food spoilage. However, when microbial contamination does happen, consumers are at risk and may suffer from health issues.

Diseases caused by foodborne pathogens constitute a worldwide public health problem because contamination can occur at any point in the food chain. The following diagram shows the common causes of food contamination:

VEDEQSA has conducted efficacy studies demonstrating that lauric arginate is an alternative for most of the currently approved food preservatives such as lactates, acetates, sulphites, benzoates and sorbates, which have inherent limitations.

 

INTENDED USES AND PROPOSED USE LEVELS

Ethyl lauroyl arginate HCl (LAE® is intended for use as a preservative to guarantee the safe consumption of food. 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 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 formulates 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.

Protocols for the elaboration of cooked ham

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