In September 2005, the US FDA issued a statement stating that there is no problem with the use of lauroyl arginine ethyl ester hydrochloride. The notice: lauroyl arginine ethyl ester is GRAS (announcement number GRN 000164) for use in the designated The category of antibacterial agents is as high as 225mg/kg.
On December 16, 2013, Health Canada's Pest Management Agency (PMRA) issued a proposal for Ethyl Lauroyl Arginate as a variety of standardized and non-standardized food preservatives.
In 2014, the European Union issued Commission Regulation (EU) No 506/2014, approving ethyl lauroyl arginine as a preservative for heat-processed meat products (except emulsified sausage, smoked sausage and liver paste), the maximum use amount is 160mg /kg.
Australia has also published the usage standard of ethyl lauroyl arginine HCl in Food Standards Australia New Zealand (FSANZ), Food Technology Report-Application A1015.
On July 12, 2016, the European Union revised the Annex V of the Cosmetic Regulation (EC) No 1223/2009 again, adding that it allowed lauroyl arginine ethyl ester hydrochloride to be used as a preservative in mouthwashes with a concentration of 0.15% w Below /w.
ELA can be used as a preservative and widely used in the food and cosmetic industries. It can also be used in pesticides, coatings and other fields as an antiseptic and antibacterial agent.
The new food preservative made of ELA as raw material and food-grade solvent as auxiliary material has a wide range of antibacterial activity, can effectively inhibit Gram-positive, Gram-negative bacteria, mold and yeast, and can quickly in the digestive tract Metabolism is an excellent new preservative product.

The detailed data of MIC for Gram-positive bacteria, Gram-negative bacteria, pathogens, yeasts and molds are described in Table 1 to Table 4 below.

Table 1 The minimum inhibitory concentration of LAE on Gram-positive bacteria

Table 2 The minimum inhibitory concentration of LAE on Gram-negative bacteria

Table 3 The minimum inhibitory concentration of LAE on yeast

Table 4 The minimum inhibitory concentration of LAE on mold

● The safety of LAE

According to research, LAE does not affect the reproduction and development of organisms, nor does it have any mutagenic and disruptive effects. The maximum non-effect dose is 15000mg/Kg. Acute toxicity study results are that the oral LD50 and skin contact LD50 are both greater than 2000mg/Kg; the maximum non-effect dose obtained from the subchronic toxicity study is: 15000mg/Kg; the chronic toxicity study result shows that the maximum non-effect dose is 6000mg/Kg.

● Usage and dosage

(1) Irregular non-alcoholic water drinks, vegetable juices and fruit juice products, water-based flavored drinks, high-energy drinks, soft drinks, etc., usage amount: 50-100mg/Kg.
(2) Cheese, fruits and vegetables, cereal products, semi-processed fish and fish products, processed meat, poultry and meat products, sausages, food ingredients or fillings, meat by-products bread, pies, soups, tomato sauce, etc. , Dosage: 200mg-400mg/Kg.
(3) In cosmetics, it is safe to add 0.15% ELA to mouthwash as a preservative. The concentration of cosmetics (except lip makeup, oral hygiene products and sprays) is 0.4%. The concentration in soap, anti-dandruff shampoo and non-spray deodorant is 0.8%.

● The physical and chemical properties of LAE

Appearance: white powder
Melting point: 50-62℃
Solubility: Easily soluble in water at 20°C, completely soluble in ethanol, propylene glycol and glycerin.

● AK Biotech Product Standard

Compliant with European Standard (EU) No 506/2014
Packing: 500g/bag, 1Kg/bag, 25Kg/bag, all use vacuum packaging
Shelf life: Store in a cool, dry place, avoid temperatures above 25 ° C, for 18 months.