ETHYL LAUROYL ARGINATE

Ethyl lauroyl arginate is synthesized by esterifying arginine with ethanol, followed by reacting the ester with lauroyl chloride. At 39th CCFAC (2007) it was proposed to be evaluated for safety by the Committee. Ethyl lauroyl arginate has been evaluated for food safety as antimicrobial in food by the U.S. Food and Drug Administration (FDA) in 2005, and as a food preservative by the European Food Safety Authority (EFSA) in 2007.

Ethyl lauroyl arginate could be rapidly metabolised by hydrolysis of the ethyl ester and lauroyl amide to ethanol, lauric acid and arginine. Arginine undergoes natural amino acid catabolism to urea and ornithine. Ornithine can then be further metabolised to CO2 and urea.

Ethyl-Nα-lauroyl–L-arginate present in ethyl lauroyl arginate was found by the applicant to be stable for more than 2 years at room temperature when protected in a closed container. Ethyl-Nα-lauroyl–L-arginate in aqueous solution stabilizes at -7.