E1105: Lysozyme

What is E1105?

E1105 is lysozyme, a natural enzyme that breaks down the cell walls of certain bacteria. It occurs in many body fluids and is especially concentrated in egg white, which is the source used for the food additive.

Origin and production

Commercial lysozyme is extracted and purified from hen egg white. Because of this origin, it is considered an egg-derived ingredient for allergen labelling purposes.

Why is it used?

Lysozyme is mainly used in ripened cheeses, where it prevents a defect called 'late blowing' caused by spore-forming Clostridium bacteria that can produce gas and off-flavours during long maturation. It is therefore typical of hard cheeses such as Grana Padano, grated cheese, and products that contain them, such as pesto.

Vegan, vegetarian and halal

E1105 comes from eggs, so it is generally suitable for vegetarians who eat eggs but not for vegans. Being egg-derived and non-meat, it does not usually raise halal or kosher concerns of its own, though certification of the whole product still applies.

Safety and regulation

Lysozyme is authorised as a preservative in the European Union, mainly for ripened cheese. Because it is made from egg, it must be declared as an egg allergen on labels, which matters for people with egg allergy.

Common in