Ethyl Lauroyl Arginate (E243) is a cationic peptide-lipid conjugate produced by reacting lauroyl chloride with L-arginine ethyl ester. It disrupts microbial cells by integrating into the negatively charged cell membrane, increasing permeability and causing leakage of essential cellular contents and ultimately cell death. It is effective against Gram-positive bacteria (including Listeria monocytogenes), Gram-negative bacteria, yeast, and mold at concentrations below 100 ppm.
LAE is approved by the FDA as a food additive (21 CFR 172.218) for use on processed meat, poultry, and seafood surfaces; it holds EU approval as E243 under Regulation 1333/2008 for processed meat and salad dressings. JECFA assigned an ADI of 0–4 mg/kg body weight. It is biodegradable and metabolized via natural pathways (fatty acid metabolism and amino acid metabolism).