MIRENAT®-S is a liquid food preservative based on LAE® (Ethyl lauroyl arginate) and spice extracts.
In the European Union, the use of LAE® is approved by Regulation (EU) No 506/2014 for heat-treated meat products (except for emulsified sausages, smoked sausages and liver paste) at a dose of 160 mg/kg. This same dose applies to Israel and Turkey.
In the USA, Mexico, Colombia, Australia, New Zealand and Canada, the use of LAE® is approved for meat products subject to heat treatment at a dose of 200 mg/kg.
In the USA, when LAE® is applied at a dose of 44 mg/kg to the product surfaces is considered a processing aid and, therefore, does not require labelling.
In the CODEX, the use of LAE® is approved for meat products subject to heat treatment 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 presence of pathogens such as Listeria monocytogenes, Salmonella spp and Escherichia coli.
Broad spectrum of activity against all types of microorganisms, which allows to prolong the shelf life of food products.
It does not modify the organoleptic properties of the treated products.
Low doses of use between 1-2 g/kg in final product, according to the regulation of each country.
Easy to apply by direct addition into the brine.