Ethyl lauroyl arginate

Ethyl lauroyl arginate (LAE) is a broad-spectrum antimicrobial compound synthesised from lauric acid (a fatty acid found in coconut oil), arginine (an essential amino acid), and ethanol — all naturally occurring food components. Its antimicrobial action is highly effective against a wide range of foodborne pathogens and spoilage organisms including Listeria, Salmonella, E. coli, Staphylococcus, and various moulds and yeasts. It functions by disrupting microbial cell membranes, leading to rapid loss of membrane integrity and cell death at very low concentrations.

JECFA evaluated LAE in 2008 and established an ADI of 4 mg/kg body weight per day, based on animal safety studies with an adequate safety margin. In the body, LAE is hydrolysed by digestive enzymes to its component parts — lauric acid and arginine — which are normal dietary constituents that are fully metabolised. This metabolic pathway means that LAE does not accumulate in the body and its breakdown products present no novel toxicological concern.

Ethyl lauroyl arginate is approved in the EU and in the United States and other markets for use as a preservative in surface-treated fresh meat and poultry, emulsified sauces, and some other processed food categories. It is valued as a natural-origin antimicrobial, which has commercial relevance in clean-label product development where synthetic preservatives are less desirable. On ingredient labels it appears as ethyl lauroyl arginate, LAE, or E243. Consumers following vegan diets should note that arginine in LAE is typically of fermentation origin, but specific sourcing should be confirmed with manufacturers if this is a concern.