A&B Ingredients’ Lauric Arginate products — CytoGuard® LA — are unique formulations specifically designed for bacteriocidal treatment in a wide range of food products. A proven effective food-grade antimicrobial, Lauric Arginate is based on the chemical Na-lauroyl-Larginine ethyl ester. This unique antimicrobial compound is effective at reducing pathogenic organisms in foods including meat poultry products and seafood products.
Also known as Ethyl Lauroyl Arginate and Lauroyl Arginine Ethyl Esther, Lauric Arginate is derived from the natural components: Lauric Acid, L-Arginine and Ethanol.
CytoGuard LA formulations are all made in the U.S. and have been optimized for maximum efficacy and stability. As a result, CytoGuard LA works to reduce bacterial levels by altering the cell membranes of the microbes, thus preventing their survival and growth.
This powerful antimicrobial has a wide spectrum of activity and functions on nearly all pathogenic bacteria. It is effective against Listeria, Salmonella, E. Coli, Campylobacter, yeast, molds and lactobacillus. Its potency has been documented in well over two dozen peer-reviewed scientific journals.
CytoGuard LA is ideal for improving food safety and reducing bacteria levels of meat, poultry, seafood and refrigerated food products. It is also a proven antimicrobial for user ready-to-eat fresh cuts of meat and poultry and all types of prepared salads. Because it is used at low levels, it does not impact the flavor, color, texture, or pH of the final product. CytoGuard antimicrobials are also non-corrosive and will not wear down the equipment of the packaging and processing lines.
Among the benefits of CytoGuard LA Lauric Arginate antimicrobials are:
- Significant reduction in a wide range of bacteria
- Extremely low usage rates
- Processing aid classification
- No flavor impact
- Derived from natural compounds
- Allergen, GMO, and Dairy Free
- Synergizes well with CytoGuard Stat products
CytoGuard LA is available in 3 grades – CytoGuard LA20, CytoGuard LA2X and CytoGuard LA25
Sprayed Lethality In Container (SLIC)
SLIC is a patent-pending process designed to improve the safety of ready-to-eat (RTE) processed meat products against foodborne contaminants. Unlike its conventional rivals, SLIC is based on introducing an antimicrobial into the vacuum packaging of RTE meat products before, or with the product insertion, using the force of the vacuum to spread the antimicrobial purge.
The SLIC process is simple. Rather than bathing, dipping, or spraying, SLIC treats the surface of the meat product. Unlike potassium lactate that is used internally in the product as part of the product’s formulation, chemicals used in SLIC applications (CytoGuard LA Lauric Arginate ) are applied only to the surface. Only a relatively small amount of CytoGuard LA Lauric Arginate is needed to cover the surface of the product as a vacuum is applied to the package. The limited amount of CytoGuard LA Lauric Arginate needed in the SLIC process is based on the surface area of the product and not the weight. CytoGuard LA typically delivers less than 500 ppm in the finished product.
Unlike traditional sprays and dips, SLIC applications have an almost unlimited time to perform their function. Sprays and dips must work within a matter of seconds, and dwell time is critical. Since the number of chemicals in sprays and dips is always in excess of the amount needed, there is a considerable amount of waste due to drip loss, spillage, evaporation and dilution. By contrast, the SLIC system is not time-critical and because there is little chemical usage, waste is virtually nonexistent resulting in a lower cost to the user. Advanced antimicrobials, once considered too expensive, can now be competitive in SLIC systems. As an additional benefit, because only sparse amounts of chemicals are used in the SLIC process, product flavor is enhanced.