# US 7,407,679 B2 · Use of cationic preservative in food products

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- Number: US 7,407,679 B2
- Document ID: US7407679B2
- Status: Granted
- Kind: B2
- Application number: 10/493,783
- Filed: 2001-10-25
- Published: 2004-12-30
- Granted: 2008-08-05
- Earliest claimed: 2001-10-25
- Assignees: Laboratorios Miret, S.A.
- Inventors: Joan Baptista Urgell Beltran; Joan Seguer Bonaventura
- Web page: https://patentgrep.com/patent/US7407679B2

## CPC

- A23B 2/762: Organic compounds containing nitrogen
- A21D 15/00: Improving finished {, partly finished or par-baked} bakery products (refreshing bakery products A21D17/00)
- A23B 2/771: Organic compounds containing hetero rings
- A23B 4/14: Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B 70/10: by addition of preservatives
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)

## Abstract

A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.

## Claims

### Claim 1

A food product containing a cationic preservative which is the ethyl ester of lauramide of arginine hydrochloride, derived from the condensation of fatty acids and esterified dibasic amino acids, said ethyl ester of lauramide of arginine hydrochloride having the following formula:
wherein said cationic preservative is present in the food product in an amount from about 0.006% to about 0.015% by weight.

### Claim 2 (depends on 1)

The food product according to claim 1, wherein said cationic preservative is present in the food product in an amount from 0.008% to 0.015% by weight.

### Claim 3

A method of preservation of a food product comprising the step of adding a cationic preservative which is the ethyl ester of lauramide of arginine hydrochloride, derived from the condensation of fatty acids and esterified dibasic amino acids, said ethyl ester of lauramide of arginine hydrochloride having the following formula:
wherein said cationic preservative is added to the food product as a solution, dispersion or solid before, during and/or after the manufacture of the food product at a concentration of from about 0.006% to about 0.015% by weight.

### Claim 4 (depends on 3)

The method of claim 3 wherein the food product comprises fish, crustaceans, fish substitutes or crustacean substitutes.

### Claim 5 (depends on 3)

The method of claim 3 wherein the food product comprises meat, meat substitutes or poultry products.

### Claim 6 (depends on 3)

The method of claim 3 wherein the food product comprises vegetables, greens, sauces or emulsions.

### Claim 7 (depends on 3)

The method of claim 3 wherein the food product comprises beverages, juices, wines or beers.

### Claim 8 (depends on 3)

The method of claim 3 wherein the food product comprises dairy, egg-based, jam, jelly, bakery or confectionary products.

### Claim 9 (depends on 3)

The method of claim 3 wherein the food product comprises pre-cooked meal or ready-to-serve meal products.

### Claim 10 (depends on 3)

The method according to claim 3, wherein said ethyl ester of lauramide of arginine hydrochloride is added to the food product to provide a concentration of from 0.008% to 0.015% by weight.

### Claim 11

A method of preservation of food products, wherein a cationic preservative which is the ethyl ester of lauramide of arginine hydrochloride, derived from the condensation of fatty acids and esterified dibasic amino acids, said ethyl ester of lauramide of arginine hydrochloride having the following formula:
wherein said cationic preservative is applied by surface treatment before, during and/or after the manufacture of the food product at a concentration of from about 0.006% to about 0.015% by weight.

### Claim 12 (depends on 11)

A method according to claim 11, wherein the cationic preservative is applied by spraying.