LAE® (Ethyl Lauroil Arginate) is the ideal antimicrobial preservative for fresh meat products, poultry and game, and has been adopted by the Codex Committee on Food Additives (CCFA) as processing aid, subject to approval by the Food and Drug Administration from the USA (FDA) and the United States Department of Agriculture (USDA).
LAE® (Ethyl Lauroil Arginate) is a preservative that once it is added to a food product, has no effect, since it is present at negligible levels. For this reason, it is not necessary for Lauric Arginate to be included in the labeling of fresh meat and poultry products.
Ethyl Lauroil Arginate does not interact with food and for the CCFA is a microorganism control agent that can be used as processing aid for meat and meat products, including poultry and game.
LAE® (Ethyl Lauroil Arginate) was determined as adequate to ensure regulatory approval thanks to the extensive safety testing program that LAMIRSA GROUP undertook to study the ability of this compound to inhibit the proliferation of microorganisms.
Due to LAE® safety evidence, uses for meat and poultry were adopted by the Codex Committee on Food Additives (CCFA) and recently included in the CODEX ONLINE FOOD ADDITIVES DATA BASE (GSFA) after of the 39th Session of the Codex Alimentarius Commission.
The use of LAE® as a food additive is also approved by the Joint FAO / WHO Expert Committee on Food Additives (JECFA) and in the European Union, by the European Food Safety Authority (EFSA) on meat products subjected to heat treatment ( Regulation EU 506/2014).