What is E243 (ethyl lauroyl arginate)?
It is ethyl lauroyl arginate (lauric arginate ethyl ester, LAE), a preservative. Circular 24/2019/TT-BYT lists it (INS 243) as a preservative.
E243 is ethyl lauroyl arginate (LAE), made from lauric acid, arginine and ethanol. In food it holds back bacteria, yeasts and moulds, especially in processed meat products.
Did you know? Under the current EU specifications, E243 is made by esterifying arginine with ethanol and then reacting the ester with lauroyl chloride in water at 10–15 °C and pH 6.7–6.9; it is recovered as the hydrochloride salt.
Wheat flour, vegetable oil, salt, sugar, preservative (243), dried onion and garlic, pepper, natural colour (160a).
It is ethyl lauroyl arginate (lauric arginate ethyl ester, LAE), a preservative. Circular 24/2019/TT-BYT lists it (INS 243) as a preservative.
In 2019 EFSA restated the ADI of 0.5 mg/kg body weight per day (set in 2007) and saw no justification for changing it. It concluded that the ADI would already be reached in toddlers and children at the 95th percentile at the currently permitted maximum level in the EU, and that at the newly proposed uses it would be exceeded at average consumption in all age groups.
Yes. Lauric arginate ethyl ester (INS 243) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as a preservative.
EFSA found that the ADI would be reached in toddlers and children (95th percentile) at the maximum level currently permitted in the EU, and exceeded at average consumption in all age groups at the proposed uses. The opinion has no separate group for pregnant women.
Updated 21 October 2026
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