Lysozyme From Eggs
Also known as: egg lysozyme
Lysozyme from eggs is approved as E1105 in the EU and considered safe at intended use levels, but eggs are a major food allergen, and EFSA has determined that lysozyme retains allergenic potential and must be labeled. Reactions in egg-allergic individuals can be severe.
What it is
An enzyme (E1105) obtained from hen egg white; lyses bacterial cell walls.
Antimicrobial preservative used to prevent late blowing in cheese (clostridia spoilage) and to preserve some wines.
Why it's flagged
- egg allergen
- potential severe reactions in egg-allergic individuals
What regulators actually say
"Lysozyme has been shown to retain its allergenicity and therefore foods containing lysozyme from hen egg white must be appropriately labelled."
"The law identifies nine foods as major food allergens: milk, eggs..."
Regulatory status
United States — FDA
GRAS for use in casings and Edam/Gouda cheeses (FDA GRAS notices); egg is a major allergen
European Union — EFSA
Approved as E1105; labeled as egg allergen
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