MIRENAT®-G is a liquid food preservative based on LAE® (Ethyl lauroyl arginate HCl).
MIRENAT®-G shows high effectiveness in a wide pH range (3-7) and it is compatible with the usual thermal processes in the food sector such as UHT, pasteurisation and cooking. It has a broad spectrum of applications in the dairy industry.
The use of LAE® in the dairy industry is currently not authorised in the European Union. However, it can be used in products to be exported outside the EU.
In the USA, Mexico, Colombia, Chile, Israel and Vietnam, the use of LAE® is approved in cheese at a dose of 200 mg/kg.
In Australia and New Zealand, the use of LAE® is approved for fresh cheese at a dose of 400 mg/kg (200 mg/kg in mozzarella) and for the external treatment of hard and semi-hard cheese at a dose of 1 mg/cm2.
In the CODEX, the use of LAE® is approved for cheese at a dose of 200 mg/kg.
The maximum doses permitted in each application and country are available upon request.
It reduces the risk of pathogens such as Listeria monocytogenes.
Broad spectrum of activity against all types of microorganisms, which allows to prolong the shelf life of dairy products.
It does not modify the organoleptic properties of the treated products.
Low doses of application: between 0.5-1 g/kg in the final product. Doses will depend on the regulation of each country.