Lauric arginate ethyl ester

E number E243INS 243CAS 48076-74-0

Listed as a preservative by Canada and Codex.

Listed as preservatives (CA, Codex)
Chemical structure of Lauric arginate ethyl ester, from PubChem compound 188214
Structure from PubChem CID 188214 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Lauric arginate is an antimicrobial used on the surface of processed meats and in some drinks, effective against Listeria.

Where it is and isn’t permitted

Status of Lauric arginate ethyl ester by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

16 food categories

highest permitted level 400 mg/kg

Show every food category
  • 0 Preparations of food additives — 200 mg/kg
  • 1.6.1 Soft cheese, cream cheese and processed cheese — 400 mg/kg
  • 1.6.1.1 Mozzarella cheese — 200 mg/kg
  • 1.6.2 Hard cheese and semi-hard cheese — 1 mg/cm²Applied to the surface of food; maximum level determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm.
  • 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products — 50 mg/kgNote: For each item under 14.1.2, the GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment.
  • 14.1.3 Water based flavoured drinks — 50 mg/kg
  • 20.2.0.3 Dairy and fat based desserts, dips and snacks — 400 mg/kg
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 200 mg/kg
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — 200 mg/kg
  • 4.3.8.3 Rehydrated legumes — 200 mg/kg
  • 6.3.1 Cooked rice — 200 mg/kg
  • 6.4 Flour products (including noodles and pasta) — 200 mg/kgOnly cooked pasta and noodles.
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — 200 mg/kg
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — 315 mg/kg
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — 315 mg/kg
  • 9.3 Semi preserved fish and fish products — 400 mg/kg
Food Standards Code, Schedule 15, S15—5and 15 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 200 mg/kg

4 permitted uses

Show every permitted use
  • In: Cheddar cheese; (Naming the variety) cheese; Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); (Naming the variety) whey cheese. Purpose: Preservative. Limit: 200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride. Amendment notices: M-FAA-25-06, NOM/ADM-0032. — Health Canada, List of Permitted Preservatives (List 11), item E.2(a)
  • In: Meat and meat by-product loaf; Meat by-product loaf; Meat loaf; Meat lunch; Meat roll; Potted meat; Potted meat by-product; Prepared fish or prepared meat (as defined in section B.21.002 of the Food and Drug Regulations); Prepared meat or prepared meat by-product; Prepared poultry meat or prepared poultry meat by-product; Preserved fish or preserved meat (as defined in section B.21.002 of the Food and Drug Regulations); Preserved meat or preserved meat by-product; Preserved poultry meat or preserved poultry meat by-product; Sausage. Purpose: Preservative. Limit: 200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride. Amendment notices: NOM/ADM-0122, NOM/ADM-0032. — Health Canada, List of Permitted Preservatives (List 11), item E.2(b)
  • In: Pie fillings; Soups; Tomato catsup; Unstandardized dips; Unstandardized sauces. Purpose: Preservative. Limit: 200 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride. Amendment notices: NOM/ADM-0032. — Health Canada, List of Permitted Preservatives (List 11), item E.2(c)
  • In: Unstandardized water-based non-alcoholic beverages. Purpose: Preservative. Limit: 50 ppm, calculated as ethyl-N-α-dodecanoyl-L-arginate hydrochloride. Amendment notices: NOM/ADM-0032. — Health Canada, List of Permitted Preservatives (List 11), item E.2(d)
Health Canada, List of Permitted Preservatives (List 11)and 3 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

1 food category

highest permitted level 160 mg/kg

ML = 160 mg/kg. except emulsified sausages, smoked sausages and liver paste.

Regulation (EC) No 1333/2008, Annex II, as amended by (EU) No 2015/1725retrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

1 food category

highest permitted level 160 mg/kg or mg/l

ML = 160. Except emulsified sausages, smoked sausages and liver paste.

Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)retrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

39 food categories

highest permitted level 315 mg/kg

Show every food category and its notes
  • 01.6.1 Unripened cheese — 200 mg/kg
  • 01.6.2.1 Ripened cheese, includes rind — 200 mg/kg
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
  • 01.6.3 Whey cheese — 200 mg/kg
  • 01.6.4 Processed cheese — 200 mg/kg
  • 01.6.5 Cheese analogues — 200 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 200 mg/kg
    • Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 200 mg/kg
    • Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006).
    • Note XS256 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007).
  • 04.1.2.11 Fruit fillings for pastries — 200 mg/kg
  • 04.1.2.2 Dried fruit — 200 mg/kg
  • 04.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 200 mg/kg
  • 04.2.1.3 Peeled, cut or shredded fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 200 mg/kg
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 200 mg/kg
  • 05.1.3 Cocoa-based spreads, incl. fillings — 200 mg/kg
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.3 Chewing gum — 225 mg/kg
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 200 mg/kg
  • 08.2.1 Non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 200 mg/kg
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 200 mg/kg
    • Note 396 For products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981) and the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981), use is limited to ready- to-eat products which require refrigeration.
  • 08.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts — 200 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 374 For use in cooked frozen meat products only.
  • 08.3.1 Non-heat treated processed comminuted meat, poultry, and game products — 315 mg/kg
  • 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 200 mg/kg
    • Note 377 For products conforming to the Standard for Luncheon Meat (CODEX STAN 89-1981), Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981), and Standard for Corned Beef (CODEX STAN 88-1981) use is limited to ready-to-eat products which require refrigeration.
  • 08.3.3 Frozen processed comminuted meat, poultry, and game products — 315 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 374 For use in cooked frozen meat products only.
  • 09.2.4.1 Cooked fish and fish products — 200 mg/kg
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 200 mg/kg
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg
    • Note 419 For use only in ready-to-eat products that require refrigeration.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 200 mg/kg
    • Note 333 In foods conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and SmokeDried Fish (CODEX STAN 311-2013), for use in reduced oxygen packaged products in smoked fish and smoke-flavoured fish products only.
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
  • 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 200 mg/kg
  • 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 200 mg/kg
  • 09.3.3 Salmon substitutes, caviar and other fish roe products — 200 mg/kg
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 200 mg/kg
  • 10.2 Egg products — 200 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 200 mg/kg
  • 12.2.2 Seasonings and condiments — 200 mg/kg
  • 12.5 Soups and broths — 200 mg/kg
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 200 mg/kg
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 200 mg/kg
    • Note XS306 Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011).
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 200 mg/kg
  • 14.1.4.1 Carbonated water-based flavoured drinks — 50 mg/kg
  • 14.1.4.2 Non-carbonated water-based flavoured drinks, including punches and ades — 50 mg/kg
  • 14.1.4.3 Concentrates (liquid or solid) for water-based flavoured drinks — 50 mg/kg
    • Note 127 On the served to the consumer basis.
CXS 192-1995 Table One, INS 243and 38 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand50 mg/kg – 400 mg/kg16 numeric limit
Canada50 mg/kg – 200 mg/kg4 numeric limit
European Union160 mg/kg1 numeric limit
Great Britain160 mg/kg1 numeric limit
Codex Alimentarius50 mg/kg – 315 mg/kg39 numeric limit

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

  • GRN No. 164 · Lauramide arginine ethyl ester · Laboratorios Miret, S.A. (LAMIRSA)

    Intended use: Antimicrobial ingredient added directly to food, including meat and poultry

    FDA’s response (2005-09-01): FDA has no questions

What it is made from

Made from lauric acid, the amino acid arginine and ethanol. The lauric acid usually comes from coconut or palm kernel oil but a general fat source is possible; the arginine is fermentation-derived.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

CAS registry number
48076-74-0
InChIKey
XJTMYVOVQZMMKX-KRWDZBQOSA-N
PubChem
CID 188214

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 85 %no less than 85 %
Leadno more than 1 mg/kgno more than 1 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 243 Ethyl lauroyl arginate

Ethyl lauroyl arginate is synthesized by esterifying arginine with ethanol, followed by reacting the ester with lauroyl chloride, in aqueous media at a controlled temperature between 10 and 15 °C and at a pH between 6,7 and 6,9. The resultant ethyl lauroyl arginate is recovered as the hydrochloride salt, which is filtered and dried.

Synonyms: Lauric arginate ethyl ester; lauramide arginine ethyl ester; ethyl-Να-lauroyl-L-arginate·HCl; LAE;

Assay, identification and purity criteria

Description and assay

ELINCS
434-630-6
Chemical name
Ethyl-Να-dodecanoyl-L-arginate·HCl
Chemical formula
C20H41N4O3Cl
Molecular Weight
421,02
Assay
Not less than 85 % and not more than 95 %
Description
White powder

Identification

Solubility
Freely soluble in water, ethanol, propylene glycol and glycerol

Purity criteria

Να-Lauroyl-L-arginine
Not more than 3 %
Lauric acid
Not more than 5 %
Ethyl laurate
Not more than 3 %
L-Arginine·HCl
Not more than 1 %
Ethyl arginate·2HCl
Not more than 1 %
Lead
Not more than 1 mg/kg
Arsenic
Not more than 3 mg/kg
Cadmium
Not more than 1 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 243

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 243 Ethyl lauroyl arginate

Ethyl lauroyl arginate is synthesized by esterifying arginine with ethanol, followed by reacting the ester with lauroyl chloride. The resultant ethyl lauroyl arginate is recovered as the hydrochloride salt, which is filtered and dried.

Synonyms: lauroyl-L-arginate·HCl; LAE; INS No. 243 Ethyl-N-alpha-lauroyl-L-arginate HCl; Lauramide arginine ethyl ester; Lauric arginate ethyl ester

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 71 st JECFA (2009) and published in FAO JECFA Monographs 7 (2009), superseding specifications prepared at the 69 th JECFA (2008) and published in FAO JECFA Monographs 5 (2008). An ADI of 0-4 mg/kg bw per day for ethyl-N α -lauroyl-L- arginate was established at the 69 th JECFA (2008). Lauric arginate ethyl ester; lauramide arginine ethyl ester; ethyl-N α -
Chemical name
Ethyl-N α -dodecanoyl-L-arginate·HCl
C.A.S. number
60372-77-2
Chemical formula
C20H41N4O3Cl
Structural formula
NH (CH2)10 CH3
Formula weight
421.02
Assay
Not less than 85% and not more than 95%
DESCRIPTION
White powder
FUNCTIONAL USES
Preservative
METHOD OF ASSAY
Determine by HPLC in Volume 4 (under “Analytical Techniques, Chromatography”) using the following conditions: NOTE: Use deionized water Standards Ethyl-N α -lauroyl-L-arginate · HCl standard N α -lauroyl-L-arginine standard (available from Laboratorios Miret, S.A, Géminis 4, Políg. Ind. Can Parellada, 08228 Terrassa, Spain) Chromatography Liquid chromatograph equipped with a spectrophotometric detector. Column and packing: Symmetry C18, 150 x 3.9 mm, 5 μ m (Waters) or equivalent Column temperature: room temperature Mobile phase: acetonitrile/water (50:50) containing 0.1% trifluoroacetic acid Flow rate: 1 ml/min Wavelength: 215 nm Injection volume: 10 μ l Standard solution Weigh accurately about 25 mg of N α -lauroyl-L-arginine standard into a 25-ml volumetric flask. Dissolve and dilute to 25 ml with mobile phase (solution A). Weigh accurately about 150 mg of ethyl-N α -lauroyl-L-arginate · HCl standard into a 50-ml volumetric flask and dissolve with some milliliters of the mobile phase. Then, add 5 ml of solution A and dilute to 50 ml with mobile phase to obtain a solution of about 3000 μ g/ml of ethyl-N α -lauroyl-L-arginate · HCl and 100 μ g/ml of N α -lauroyl-L-arginine (solution B). Take 2, 4, 6, 8 and 10 ml of solution B and dilute to 25 ml with mobile phase for the standard curves. Sample solution Weigh accurately about 50 mg of test sample into a 50-ml volumetric flask. Dissolve and dilute to 50 ml with mobile phase. Procedure Inject the standard and sample solutions into the chromatograph and measure the area of the peak. Note: The retention time of ethyl-N α -lauroyl-L-arginate · HCl is approx. 4.3 min. Calculate the percentage of ethyl-N α -lauroyl-L-arginate · HCl in the test sample as follows: C x 50 % Ethyl-N α -lauroyl-L-arginate · HCl = x 100 W x 1000 where C is the ethyl-N α -lauroyl-L-arginate · HCl concentration determined ( μ g/ml); W is the weight of sample (mg); and 50 is the volume of sample solution (ml).

Identification

pH (Vol.4)
3.0-5.0 (1% solution)
Solubility (Vol. 4)
Freely soluble in water, ethanol, propylene glycol and glycerol
Chromatography Total ash (Vol. 4)
The retention time for the major peak in a HPLC chromatogram of the sample is approx. 4.3 min using the conditions described under the Method of Assay. Not more than 2% (700°)

Purity criteria

Water (Vol. 4)
Not more than 5%. Determine by the methods described in Volume 4 under “General Methods, Water Determination (Karl Fischer Method)”.
N α -Lauroyl -L -arginine
Not more than 3% See description under TESTS
Lauric acid
Not more than 5% See description under TESTS
Ethyl laurate
Not more than 3% See description under TESTS
L -Arginine·HCl
Not more than 1% See description under TESTS
Ethyl arginate·2HCl
Not more than 1% See description under TESTS
Lead (Vol. 4)
Not more than 1 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Test: N α -Lauroyl-L-arginine
Determine by HPLC in Volume 4 (under “Analytical Techniques, Chromatography”) using the conditions described in the Method of Assay. NOTE: The retention time of N α -lauroyl-L-arginine is approx. 2.2 min. Calculate the percentage of N α -lauroyl-L-arginine in the test sample as follows: C x 50 % N α -Lauroyl-L-arginine= x 100 W x 1000 where C is the N α -lauroyl-L-arginate HCl concentration determined ( μ g/ml); W is the weight of sample (mg); and 50 is the volume of sample solution (ml).
Test: Lauric acid and ethyl laurate
Determine by HPLC in Volume 4 (under “Analytical Techniques, Chromatography”) using the following conditions. Chromatography Liquid chromatograph equipped with a spectrophotometric detector. Column: Symmetry C18, 150 x 3.9 mm, 5 μ m (Waters) or equivalent Column temperature: room temperature Mobile phase: acetonitrile/water (85:15) containing 0.1% trifluoroacetic acid Flow rate: 1 ml/min Wavelength:212 nm Injection volume: 10 μ l Standard solution Weigh accurately about 125 mg of lauric acid standard and 75 mg ethyl laurate standard into a 50-ml volumetric flask. Dissolve and dilute with the mobile phase to obtain a solution of about 2500 μ g/ml of lauric acid and 1500 μ g/ml of ethyl laurate. Take 5, 10 and 15 ml of the solution and dilute to 50 ml with mobile phase for the standard curves. Sample solution Weigh accurately about 500 mg of test sample into a 50-ml volumetric flask. Dissolve and dilute to 50 ml with mobile phase. Procedure Inject the standard and sample solutions into the chromatograph and measure their concentration (C μ g/ml) from their peak area and their standard curves. NOTE: The retention time of lauric acid is approx. 3.65 min and that of ethyl laurate is approx. 11.2 min. Calculate their percentage in the test sample as follows: C x 50 % Lauric acid or ethyl laurate = x 100 W x 1000 where C is the lauric acid or ethyl laurate concentration determined ( μ g/ml); W is the weight of sample (mg); and 50 is the volume of sample solution (ml).
Test: L-Arginine·HCl and ethyl arginate·2HCl
Determine by HPLC in Volume 4 (under “Analytical Techniques, Chromatography”) with post-column derivatization using the following conditions: NOTE: Use deionized water Chromatography Liquid chromatograph equipped with a post-column derivatization and a spectrophotometric detector. Column and packing: μ Bondapack C18, 300 x 3.9 mm, 10 μ m (Waters) or equivalent Mobile phase: A-B-C-D (1:1:1:1.5) A: 15 mmole/l sodium heptanesulphonate, B: 27 mmole/l phosphoric acid solution, C: 3 mmole/l sodium di-hydrogen phosphate solution, D: methanol Flow rate: 0.8 ml/min Flow rate of reagent solution: 0.8 ml/min Column temperature: 65° Wavelength: 340 nm Injection volume: 10 μ l Standard solution L - Arginine · HCl: Weigh accurately about 40 mg of L-arginine · HCl standard into a 100-ml volumetric flask. Dissolve and dilute to 100 ml with water to obtain a solution of about 400 μ g/ml of L - arginine · HCl. Ethyl arginate · 2HCl: Weigh accurately about 200 mg of ethyl arginate · 2HCl standard into a 25-ml volumetric flask. Dissolve and dilute to 25 ml with water to obtain a solution of about 8000 μ g/ml of ethyl arginate · 2HCl. Take 1, 2 and 3 ml of each solution and dilute to 20 ml with mobile phase separately for the standard curves. Sample solution To analyze L - arginine · HCl, weigh accurately about 100 mg of test sample into a 25-ml volumetric flask. Dissolve and dilute to 25 ml with water. To analyze ethyl arginate · 2HCl, weigh accurately about 2 g of test sample into a 25-ml volumetric flask. Dissolve and dilute to 25 ml with water. Derivatizing solution Mix 1 liter of 0.2M borate buffer solution (pH 9.4) with 0.8 g of o - phtaldialdehyde dissolved in 5 ml of methanol and 2 ml of 2-mercaptoethanol. The solution is stable 48 h at room temperature and without additional preventive measure but It is advisable to keep the solution under nitrogen and to prepare it freshly every 24-48 h. Procedure Inject the standard and sample solutions into the chromatograph. After column, derivatization reaction is produced employing the derivatizing solution at 65° in a teflon tubular reactor (650-800 x 0.3 mm). Then, measure the area of the peak at 340 nm. NOTE: The retention time of L-arginine · HCl is approx. 5.03 min and ethyl arginate · 2HCl is approx. 6.70 min. Calculate the percentage of L-arginine · HCl and ethyl arginate · 2HCl in the test sample as follows: C x 25 % L-arginine · HCl or ethyl arginate · 2HCl = x 100 W x 1000 where C is the L-arginine · HCl or ethyl arginate · 2HCl concentration determined (μg/ml); W is the weight of sample (mg); and 25 is the volume of sample solution (ml).

FAO JECFA Monograph 7 (2009)

Every name it appears under

63 recorded names. A label may use any of them.

E number

  • E243

INS number

  • 243

CAS registry number

  • 48076-74-0

As it appears in regulation

  • Ethyl lauroyl arginate

Other names

  • E 243
  • ethyl (2S)-2-(dodecanoylamino)-5-guanidino-pentanoate
  • ethyl (2S)-5-(diaminomethylideneamino)-2-(dodecanoylamino)pentanoate
  • Ethyl dodecanoyl-L-argininate
  • Ethyl lauroyl arginate
  • ethyl N(alpha)-lauroyl-L-arginate
  • ethyl N(alpha)-lauroylarginate
  • ethyl n2-dodecanoyl-l-argininate
  • ETHYL N5-(DIAMINOMETHYLENE)-N2-DODECANOYL-L-ORNITHINATE
  • Ethyl N~5~-(diaminomethylidene)-N~2~-dodecanoyl-L-ornithinate
  • ethyl-Να- lauroyl-L-arginate·HCl
  • L-Arginine, N2-(1-oxododecyl)-, ethyl ester
  • L-EthylLauroylArginate
  • L-ORNITHINE, N5-(DIAMINOMETHYLENE)-N2-(1-OXODODECYL)-, ETHYL ESTER
  • LAE
  • lauramide arginine ethyl ester
  • LAURAMIDE ARGININE ETHYL ESTER FREE BASE
  • lauric arginate
  • LAURIC ARGINATE ETHYL ESTER
  • lauroyl arginine ethyl ester
  • N alpha-Lauroyl-L-arginine ethyl ester
  • N(alpha)-Cocoyl-L-arginine ethyl ester
  • N(alpha)-Cocoylarginine ethyl ester
  • N(alpha)-Cocylarginine ethyl ester
  • N(alpha)-Lauroyl-arginine ethyl ester
  • N(alpha)-Lauroylarginine ethyl ester
  • N-(alpha)-Cae
  • N-(alpha)-cocoyl-L-arginine ethyl ester
  • N-(alpha)-cocoylarginine ethyl ester
  • N-(alpha)-cocylarginine ethyl ester
  • N-(alpha)-Lae
  • N-(alpha)-lauroyl-arginine ethyl ester
  • N-(alpha)-Lauroyl-L-arginine ethyl ester, DL-pyroglutamic acid salt
  • N-(alpha)-lauroylarginine ethyl ester
  • N.ALPHA.-LAUROYL-L-ARGININE ETHYL ESTER
  • Nacaee
  • nalpha-lauroyl-l-arginine ethyl ester
  • N|A-Lauroyl-L-arginine ethyl ester

Systematic names

  • ethyl (2S)-5-(diaminomethylideneamino)-2-(dodecanoylamino)pentanoate

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 0.5 mg/kg bw/day; JECFA's is 4 mg/kg bw/day (2008). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI4 mg/kg bw/day—JECFA2008
ADI0.5 mg/kg bw/dayconsumersEFSAnot identified in the dataset

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 243?
E 243 is Lauric arginate ethyl ester. Lauric arginate is an antimicrobial used on the surface of processed meats and in some drinks, effective against Listeria.
What is Lauric arginate ethyl ester used for in food?
It is listed as a preservative — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Lauric arginate ethyl ester permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Lauric arginate ethyl ester vegan?
It depends on the source, and a label will not tell you. Lauric arginate ethyl ester can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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