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.


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