Lysozyme
Also known as: E1105, Lysozyme hydrochloride, E 1105, E-1105
Lysozyme from hen egg white is approved in the EU as a food additive (E1105). EFSA noted that because it is egg-derived it should be labelled as an allergen.
What it is
Lysozyme (E1105), an enzyme typically extracted from egg white.
Preservative, particularly to prevent late blowing in cheese (e.g., hard cheese rinds).
Why it's flagged
- egg-derived allergen — must be declared
What regulators actually say
"GRAS Notice 64 — Lysozyme from hen egg white for use as an antimicrobial agent in cheese."
"E 1105 lysozyme is included in the EU list of authorised food additives (Regulation (EC) No 1333/2008)."
Regulatory status
United States — FDA
Lysozyme from egg white is GRAS (GRN 64) for use in cheese.
European Union — EFSA
Authorized as E1105 in EU (Reg 1333/2008); allergen labelling required.
Scan it before you buy it
Get Ube on iOS or Android — point at any barcode, see what's actually in there.
Get the app