Food Safety and Standards Authority of India (FSSAI) included the following uses for Ethyl lauroyl arginate HCl similar to those approved by Codex in 2011:
  • Cheese: unripened, ripened, whey, processed, flavoured or analogues of cheese
  • Dairy-based desserts
  • Fat spreads, dairy fat spreads, blended spreads such as margarine and cocoa-based spreads including fillings
  • Dried fruits, nuts and seeds
  • Fruit fillings for pastries
  • Surface-treated, peeled, cut or shredded fresh vegetables, seaweeds, nuts and seeds
  • Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce
  • Cocoa and chocolate products
  • Chewing gum
  • Cereal/pulses and starch-based desserts
  • Egg products and egg-based desserts e.g., custard
  • Seasonings and condiments
  • Ready-to-eat soups and broth including canned, bottled and frozen
  • Mixes for soups and broths
  • Emulsified and non-emulsified sauces (e.g., mayonnaise, salad dressings, onion dips, ketchup, cream sauce)
  • Salads (e.g., macaroni salad, potato salad) and sandwich spreads
  • Carbonated and non-carbonated water-based flavoured drinks as well as concentrates (liquid or solid) for water-based flavoured drinks
This relevant milestone in regulatory terms places the LAE® in front of a potential market of more than 1.3 billion inhabitants.
Use the following link to read more about LAE® India legislation.