MIRENAT®-NSM is a solid food preservative based on LAE® (Ethyl lauroyl arginate, E-243) with maltodextrin and vegetable fiber.
LAE® is an innocuous antimicrobial that is rapidly metabolized in the digestive tract by hydrolyzing into natural compounds found in the human diet.
MIRENAT®-NSM 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, pasteurization, and cooking. It has a broad spectrum of applications in the dairy industry.
The main feature of MIRENAT®-NSM is its antimicrobial activity against gram-positive bacteria such as Listeria monocytogenes, Leuconostoc mesenteroides, Staphylococus aureus and gram-negative bacteria such as Salmonella spp., Escherichia coli, and Campylobacter jejuni, that cause food spoilage and food-borne diseases. It also shows some activity against molds and yeasts.
The use of LAE® in the dairy industry is currently not authorized 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 processed cheese at a dose of 200 mg/kg.
In Australia and New Zealand, the use of LAE® is approved for processed cheese at a dose of 400 mg/kg.
In the CODEX, the use of LAE® is approved for processed 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.
Easy to apply in the final product.