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: This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids are able to absorb LAE and precipitate together by the enhancement of their lipophilic properties.

Abstract: The invention relates to a concentrated solution of TCMTB for the preparation of an emulsion of TCMTB. The concentrated solution comprises (i) 2-(thiocyanomethylthio)-benzothiazole, (ii) an ester of a C6-C20 fatty acid derived from vegetable oil or a blend of such esters of C6-C20 fatty acids, (iii) a surfactant or blend of surfactants, (iv) optionally a further biocide, and (v) optionally a hydrocarbon solvent. The concentrated solution can be diluted with water and the diluted preparation can be used for the preservation of leather during the tanning process. The biocidal compositions according to the invention can be also applied to protect wood, paper, paperboard, cellulose pulp and cellulose products, preventing the growth of fungi on their surfaces or preventing the formation of slimes on materials, equipment and structures used in industrial processes.

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: The invention relates to a process for preparing a Na-acyl-L-arginine ester, derived from fatty acids and esterified dibasic amino acids, according to the following formula (I), where: X— is Br—, Cl—, or HSO4— R1: is linear alkyl chain from an saturated fatty acid, or hydroxy-acid 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, from the appropriate organic acid and alcohol. The process is catalyzed by a hydrolase, more in particular a protease, the protease papain from <i> Carica papaya being highly suitable </i>. In order for the esterification reaction to run as wanted, the process is performed in a low-water-content organic medium. When the highly suitable papain from Carica papaya is used, a water activity of between 0.03 and 0.5 is selected.

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: The invention concerns the preparation of cationic surfactants derived from the condensation of an acid, preferably a fatty acid or a hydroxy acid with a number of carbon atoms of 8–14 with esterified amino acids, preferably basic-type amino acids, more preferably (L)-arginine. The method comprises a first step in which the esterifiction of the amino acid with an alcohol is performed and a second step for the condensation with a chloride of an acid, preferably an acyl chloride of a fatty acid or a hydroxy acid, whereby the second step is performed in an aqueous environment with a pH value between (6 and 7), preferably between (6, 7) and (6, 9).

Abstract: The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.

Abstract: This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids arc able to absorb LAE and precipitate together by the enhancement of their lipophilic properties.

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 novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preservation of all perishable food products. The action of LAE can be further improved by combining the product with a second component selected from the group consisting of potassium sorbate, sodium sorbate and sorbic acid. The weight ratio of LAE to the second component is preferably in the range of 1:50 to 50:1. The combination of the two products leads to a synergistic combined activity against such microorganisms as Bacillus subtilis, Staphylococcus aureus, Bacillus megaterium, Citrobacter intermedium, Enterobacter aerogenes, Escherichia coli, Candida albicans, Penicillium camemberti and Cladosporium cladosporioides.