Factory Supply Preservative Ethyl Lauroyl Arginate HCl CAS No 60372-77-2 Lae

• Powder: Yes
• Customized: Non-Customized
• Certification: HSE, ISO 9001, USP
• Suitable for: Elderly, Adult
• State: Solid
• Purity: 95%
• Model NO.: ARGC87
• Transport Package: 25kg/Drum
• Specification: 25kg bulk plant extracts Ankaflavin powder 98%
• Trademark: ALLRIGHT CHEM
• Origin: Shandong
• Production Capacity: 50000tons/Year

Product Description

Product Name	Ethyl Lauroyl Arginate HCl
CAS	60372-77-2
MF	C20H41ClN4O3
MW	421.01754

Ethyl lauroyl arginate is a cationic surfactant.

The antimicrobial properties of ethyl lauroyl arginate include the reduction of surface tension and the formation of ionic aggregates leading to changes in the conductivity and solubility of cell membranes .
The disruption of proteins in the cellular membrane can lead to leaking of ions and other cellular constituents resulting in permanent alterations in cell permeability and subsequent inhibition of growth, or inactivation, of the microorganism.

Ethyl lauroyl arginate is reported to have a broad spectrum of activity against Gram-negative and Gram-positive bacteria, yeast and moulds.

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 50ºC to 58ºC. 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 4ºC, <10% at 25ºC) glycerol(10% at 25ºC) and ethanol(40% at 25ºC), 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 25ºC, 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. 

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