With more than 50 years of experience, VEDEQSA's antimicrobrial expertise and innovative approach to pathogen control enables it to serve a variety of industry sectors. Ingredients Insight looks at how the group's flagship agent, LAE, fights Gram-positive and Gram-negative bacteria, protecting food and cosmetics in a range of applications.
VEDEQSA, a member of LAMIRSA Group, was founded in 1967 to commercialise food and cosmetic ingredients. In the early 1980s, the group began research on a novel approach to the control of pathogens in food, via the application of cationic surfactants based on natural building blocks that inhibit the proliferation of a wide variety of microorganisms, including Gram-positive and Gram-negative bacteria, moulds and yeasts.
VEDEQSA scientists were looking for compounds that were not only effective in controlling microorganisms but also safe for human compounds synthesised from natural ingredients that would, after ingestion, degrade back to these natural ingredients.
They focused on long-chain N?-acyl amino acids and their esters, comparing the effects of variations in chain length and stereochemistry, and learned that the greatest efficacy was achieved by lauramide arginine ethyl ester (LAE).
Research showed clearly that, after ingestion, LAE quickly metabolises to its original constituents - lauric acid, ethanol and arginine - which enter normal metabolic pathways, and that the compound shows no indication of toxicity.
Stability studies also showed the product to be extremely stable with regard to time, temperature and acidity; although it is rapidly degraded by the active enzymes in fresh meat and poultry products, which resulted in USDA classifying the product as a processing aid rather than an ingredient (and so it is not require that it be listed in the labelling of fresh meat and poultry products).
In 2005, LAE was approved by FDA as a food ingredient and by the European legislation in 2014, under the number E-243 in the category of 'meat products subjected to heat treatment'. In addition, LAE is authorised for food preservation in many countries, including Canada, Turkey, Mexico, Chile, Colombia, Australia, New Zealand, Israel and in countries governed by CODEX (INS 243).
Based on LAE (E-243), VEDEQSA created a wide range of preservatives for the food and cosmetics industry.
MIRENAT is the trade name for LAE in the food industry. Its main feature is its wide antimicrobial activity against all kinds of Gram-Positive bacteria such as Listeria monocytogenes, Leuconostoc mesenteroides, Staphylococus aureus and Gram-Negative bacteria like Salmonella spp, Escherichia coli and Campylobacter jejuni that cause food spoilage and food-borne diseases. It is also active against moulds and yeasts.
MIRENAT is used in meat products treated by heat, such as cooked ham, cooked turkey, bacon, mortadella (Italian sausage), roast beef, precooked meat and other meat products. Advantages of MIRENAT include:
VEDEQSA is a reference supplier of encapsulated products for the food industry and it also created the trade brand MIRCAP, for a wide range of encapsulated ingredients such as sorbic acid, malic acid, citric acid, calcium propionate, sodium bicarbonate, ascorbic acid, and others in different proportions and coatings: hydrogenated palm oil, hydrogenated sunflower oil, carnauba wax and hydroxypropyl methyl cellulose, for example. The advantages of MIRCAP are:
As a group, VEDEQSA spearheads the search for new formulations that keep pace with changing market trends and has an increasing international presence thanks to its sales network expansion policy.