Abstract: Preservative systems on the basis of cationic surfactants are known i n the art, a typical example of such cationic surfactants is the ethyl ester of the lauramide of arginine monohydrochloride (LAE) (2). Besides the chloride form the corresponding bromide and sulphate salts are known. It was found that other salts of the cationic surfactants display excellent properties, such as the salts of lactic acid, glutamic acid and acetic acid. It was further found that the combination of the cationic surfactants with at least one salt of an organic or inorganic acid displayed an excellent preservative action. A further preservative system with favourable properties was the combination of the cationic surfactants with at least one ester compound, amide or enzyme inhibitor. Also the combination of the cationic surfactant with a further cationic molecule such as ethyl arginate, glucosamine or chitosan led to an effective preservative system.

Abstract: Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be used for the treatment of objects which are infected with spores. The spores may originate from bacteria or fungi.

Abstract: This invention relates to a use of a composition for protecting against mites and ticks containing cationic surfactants such as ethyl-N?-lauroyl-L-arginate HCl (LAE). It has been found that cationic surfactants such as ethyl-N?-lauroyl-L-arginate HCl (LAE) and its salts are effective acaricidal agents.

Abstract: Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be used for the treatment of objects which are infected with spores. The spores may originate from bacteria or fungi.

Abstract: A solid composition comprising a cationic surfactant, such as the ethyl ester of the lauramide of the arginine mono-hydrochloride (LAE) and a polyene fungicide such as natamycin is provided. The solid composition is the basis for providing solutions of natamycin of increased concentration. The solid composition may be used for providing a dispersion of natamycin in a suitable liquid, such as tap water or an organic solvent. The dispersion may be further diluted with water. This leads to a solution of natamycin in water. The combination of the cationic surfactant and the polyene fungicide displays a biological effect which is stronger than the effect of each of the two components alone.

Abstract: Preservative systems on the basis of cationic surfactants are known i n the art, a typical example of such cationic surfactants is the ethyl ester of the lauramide of arginine monohydrochloride (LAE) (2). Besides the chloride form the corresponding bromide and sulphate salts are known. It was found that other salts of the cationic surfactants display excellent properties, such as the salts of lactic acid, glutamic acid and acetic acid. It was further found that the combination of the cationic surfactants with at least one salt of an organic or inorganic acid displayed an excellent preservative action. A further preservative system with favourable properties was the combination of the cationic surfactants with at least one ester compound, amide or enzyme inhibitor. Also the combination of the cationic surfactant with a further cationic molecule such as ethyl arginate, glucosamine or chitosan led to an effective preservative system.

Abstract: Use of cationic surfactants, derived from the condensation of fatty acids and esterified dibasic amino acids, of the formula (1): occasionally leads to a bitter taste, when the compound is present in a large concentration. The bitter taste can be masked by combination with a second component selected from the list consisting of sucralose, neohespiridin (NHDC), ?-cyclodextrin, mono ammonium glycyrrhizinate (MAG), banana, mentholyptus, sodium dodecyl sulphate (SDS), anetol, menthol, thaumatin, adenosine monophosphate (AMP), aloten, arginine, sodium acetate, arilic acids (ferulic acid, caffeic acid), sclareolide, maltol, anane, phosphatidic acid, eucalyptol, lactisole, lysozyme, lactoglobulin, timol, borneol, acetol, phosphothreonine, phosphotyrosine, phosphoserine, Masking flavour 501521T, Masking flavour 501522, saccharine, aspartame, MK22 N&A FL for masking #25682, MM24 Prosweet N&A FL Enhancer, neodiosmin, xylitol, stevia and Natural and Functional Flavour (NAF®).

Abstract: Cationic surfactants derived from the condensation of fatty acids and esterified dibasic amino acids, such as from lauric acid and arginine, in particular the ethyl ester of the lauramide of the arginine monohydrochloride (LAE), may be used for the protection against the growth of the microorganisms. The cationic surfactants of this type are also effective against virus infections. Addition of LAE to cultures of Herpes virus type 1 Vaccinia virus and bovine parainfluenzae 3 virus leads to nearly complete reduction of the virus organisms in these cultures, such effects being observed after 5 and 60 minutes.

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: 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.