MIRENAT®-AL is a solid food preservative based on LAE® (Ethyl lauroyl arginate HCl) and organic acids.
In the European Union, the use of LAE® is approved by 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. This same dose applies to Israel and Turkey.
In the USA, Mexico, Colombia, Australia, New Zealand and Canada, the use of LAE® is approved for heat-treated meat products at a dose of 200 mg/kg.
In the USA, when LAE® is applied at a dose of 44 mg/kg to the product surfaces is considered a processing aid and, therefore, labelling is not required.
In the CODEX, the use of LAE® is approved for heat-treated meat products at a dose of 200 mg/kg.
The maximum doses permitted in each application and country are available upon request.
The synergism of LAE® with organic acids strengthens the changes in the cytoplasmic membrane of the microorganisms.
MIRENAT®-AL prolongs the shelf life of food thanks to the combined action of LAE® and the other components of the formulation.
It does not modify the organoleptic properties of the treated products.
Low doses of application between 1 and 3 g/kg in the final product. Doses will depend on the regulation of each country.
It is easily incorporated into the brine during its preparation.