Abstract: The invention relates to a new use of cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, according to the following formula: where: X? is Br?, Cl?, or HSO4?. R1: is linear alkyl chain from a saturated fatty acid, or hydroxyacid from 8 to 14 atoms of carbon bonded to the ?-amino acid group through amidic bond. R2: is a lineal or branched alkyl chain from 1 to 18 carbon atoms or aromatic, and R3: is: and n can be from 0 to 4. This class of compounds turned out to be highly suitable for use as preservatives in cosmetic or dermatological preparations. A particularly suitable compound is the ethyl ester of the lauramide of arginine hydrochloride (LAE).

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.

Abstract: The invention relates to preservative systems which are particularly suitable in cosmetic and dermatological preparations. The preservative system which comprises a cationic surfactant, derived from the condensation of fatty acids and esterified dibasic amino acids, having the formula (I) where: X? is Br?, Cl?, or HSO4 R1: is a straight alkyl chain from an acid or saturated fatty hydroxy acid from 8 to 14 atoms of carbon bonded to the ?-amino acid group through amidic bond. R2: is a straight or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is: (II) where n can be from 0 to 4, is combined with at least one other ionic or non-ionic preservative agent, whereby the combination displays a synergetic activity. A preservative system, wherein the cationic surfactant preservative derived from the condensation of fatty acids and esterified dibasic amino acid is LAE is particularly preferred.

Abstract: This invention relates to 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. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

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.

Abstract: Antimicrobial system which comprises a cationic surfactant, derived from the condensation of fatty acids and esterified dibasic amino acids, according to the following formula (I), where: X is Br, Cl or HSO4R1: is linear alkyl chain from an saturated fatty acid, or hydroxyacid from 8 to 14 atoms of carbon bonded to the ?-amino acid group through amidic bond. R2 is a linear or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is Formula (II), where n can be from 0 to 4, and at least one antimicrobial agent characterised for its enhanced activity.

Abstract: This invention relates to 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. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients.

Abstract: Antimicrobial system which comprises a cationic surfactant, derived from the condensation of fatty acids and esterified dibasic amino acids, according to the following formula (I), where: X is Br, CI or HSO4R1: is linear alkyl chain from an saturated fatty acid, or hydroxyacid from 8 to 14 atoms of carbon bonded to the &agr;-amino acid group through amidic bond. R2 is a linear or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is Formula (II), where n can be from 0 to 4, and at least one antimicrobial agent characterised for its enhanced activity.

Abstract: The invention relates to a new use of cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, according to the following formula: 1

Abstract: The invention relates to preservative systems which are particularly suitable in cosmetic and dermatological preparations. The preservative system which comprises a cationic surfactant, derived from the condensation of fatty acids and esterified dibasic amino acids, having the formula (I) where: X− is Br−, Cl−, or HSO4 R1: is a straight alkyl chain from an acid or saturated fatty hydroxy acid from 8 to 14 atoms of carbon bonded to the &agr;-amino acid group through amidic bond. R2: is a straight or branched alkyl chain from 1 to 18 carbon atoms or aromatic. R3: is: (II) where n can be from 0 to 4, is combined with at least one other ionic or non-ionic preservative agent, whereby the combination displays a synergetic activity. A preservative system, wherein the cationic surfactant preservative derived from the condensation of fatty acids and esterified dibasic amino acid is LAE is particularly preferred.