Used as a food preservative and antimicrobial agent in processed foods. Helps control spoilage microorganisms and foodborne pathogens. Applied in meat poultry dairy and ready-to-eat food products. Used in certain cosmetic and personal care formulations for antimicrobial protection. Employed in packaging and surface-treatment applications to enhance product preservation.

Its primary purpose is to inhibit the growth of bacteria yeasts and molds thereby extending product shelf life and improving microbial safety.

Ethyl lauroyl arginate hydrochloride (LAE) is a cationic surfactant and antimicrobial compound derived from the amino acid arginine lauric acid and ethanol. It appears as a white solid and is soluble in water.