R. Becerril, S. Manso, F. Silva
2016
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Abstract
Ethyl lauroyl arginate (Figure 1) (ethyl-Nα-dodecanoyl-l-arginate hydrochloride, LAE, CAS number 60372-77-2) is a cationic surfactant (Asker et al., 2009; Kawamura and Whitehouse, 2008) that was approved and generally recognized as safe (GRAS) for certain food applications within the United States by Food and Drug Administration. LAE was evaluated for food safety as an antimicrobial in food by FDA (2005), and as a food preservative by EFSA (2007). According to the Food and Agriculture Organization (FAO), the European Food Safety Authority, and the Food and Drug Administration (FDA), this substance can be referred to as ethyl lauroyl arginate HCl, lauric arginate ethyl ester, lauramide arginine ethyl ester, LAE, INS No. 243, EC No. 434-630-6, and E243 (EFSA, 2007; FDA, 2005; Kawamura and Whitehouse, 2008).