Comparing E234 - Nisin vs E243 - Ethyl lauroyl arginate

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Overview

E234 - Nisin

Nisin (E234) is a natural antibacterial peptide made by lactic acid bacteria and used as a preservative. It mainly targets certain foodborne bacteria, helping foods like processed cheeses stay safe and fresh for longer. It is approved for use in many regions at controlled levels.

E243 - Ethyl lauroyl arginate

Ethyl lauroyl arginate (E243) is a food preservative that helps keep foods fresh by slowing the growth of bacteria, yeasts, and molds. Made from lauric acid, the amino acid L-arginine, and ethanol, it is often listed on labels as LAE or ethyl lauroyl arginate.

Synonyms

E234

Nisin

E243

Ethyl lauroyl arginate

Functions

preservative

Origins

Products

Found in 309 products

Found in 1 products

Search rank & volume

#2731.3K / mo🇺🇸U.S.

#421100 / mo🇺🇸U.S.

Awareness score

×0.60

under-aware

×3.27

over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

What is nisin preparation?
A standardized commercial product of the antimicrobial peptide nisin blended with carriers (typically sodium chloride and sometimes dairy solids) to a defined potency for use as a food preservative.
Is nisin bad for you?
No—at approved food-use levels it’s considered safe by major regulators (e.g., EFSA, JECFA, FDA) and is digested like other peptides; typical dietary exposure is well below the acceptable daily intake. If you have a milk allergy, note some preparations include dairy-derived carriers.
What is nisin in food?
Nisin (E234) is a natural antimicrobial preservative from Lactococcus lactis used to inhibit Gram-positive bacteria like Listeria and extend shelf life in foods such as cheeses and some dairy or ready-to-eat products.
What is nisin made from?
It’s produced by fermenting Lactococcus lactis on substrates like milk or sugar, then purified and standardized with carriers such as salt; it’s not chemically synthesized for food use.
Cheddar nisin which brands?
Brand use varies by market: it’s more common in processed or sliced/shredded cheddar than in traditional block cheddar. Check labels for “nisin” or “E234,” or contact the manufacturer for specific product lines.