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Cytoguard® LA 25
CytoGuard®LA 25 is a powerful, non-corrosive, bactericidal based on Lauric Arginate (LAE), a derivative of lauric acid, L-arginine and ethanol- all naturally occurring substances
Product families
Applications
Food & Nutrition — Food
- Meat Poultry & Seafood
Product Families
Food Ingredients — Functional Additives
- Antioxidants & Preservatives
Other characteristics
- Brand
- Cytoguard
- Features
Anti-Bacterial, Antimicrobial, Broad pH Stability; High water solubility; Activity over a wide pH range (3-7); GRAS and non-toxic; Effective against a varied range of bacteria; Non-corrosive
- Functions
- Anti-Microbial Agent
- Ingredient Name
- Lauric Arginate (LAE)
- Labeling Claims
Clean Label, Natural, Naturally Derived, Non-Corrosive, Non-Toxic; Clean Label; Natural; Naturally Derived; Non-Corrosive; Non-Toxic
- Ingredient Origin
- Natural Origin
- Markets
- Food & Nutrition
- Appearance
- Translucent yellow
- Solubility
- Water Soluble
- Ingredient
- Lauric Arginate (LAE)
- Technology
- Food Ingredients
- Packaging Type
- Drums
- Pails
- Totes (IBC)
- Chemical Inventories
- TSCA (USA)
- Country Availability
- Canada
- Mexico
- USA
- Food Additive Number
- E 243, INS 243
- Packaging Information
Available in 20 kg pails, 220 kg drums, and 1280 kg totes
- Shelf Life Storage
CytoGuard® LA 25 has a maximum shelf life of 1 year when stored in a cool environment, avoid storage temperatures above 30ºC (86ºF) and below 4ºC (39ºF)
- Food Ingredients Features
- Anti-Bacterial
- Antimicrobial
- Broad pH Stability
- Food Ingredients Functions
- Anti-Microbial Agent
- Certifications and Compliance
- Generally Recognized As Safe (GRAS)
- Food and Nutrition Applications
- Processed Meat Products
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit |
|---|---|---|
| pH Value (1% Solution) | 2 - 4 | — |
| Moisture | max. 8 | wt.% |
| Purity (Lauric Arginate) | 25 ± 1 | % |
| Viscosity | max. 1000 | cPs |
Table 2 of 2
8 rows| Characteristic | Value |
|---|---|
| Bacillus Subtillis | 25 |
| Candida Albicans | 25 |
| Escherichia Coli | 25 |
| Listeria Monocytogenes | 12.5 |
| Pseudomonas Aeruginosa | 25 |
| Salmonella SSP | 25 |
| Staphylococcus Aureus | 12.5 |
| Staphylococcus Epid | 46 |
