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E1105PreservativeModerate concern
Lysozyme
In plain words
The short version
An egg-derived antimicrobial enzyme — used in cheese rinds and wine. Egg allergen.
Why we flag it amber
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Safety profile
ADI not specified — considered safe enzymatically. The primary concern is allergenicity: as a hen-egg protein, lysozyme can trigger reactions in egg-allergic individuals at trace levels. EU and most jurisdictions require declaration as an egg-derived ingredient.
The detail
Discovered by Alexander Fleming in 1922, lysozyme is a natural antimicrobial enzyme found in tears, saliva, and especially hen egg whites (where it is industrially extracted). Cleaves the peptidoglycan layer of Gram-positive bacterial cell walls, lysing the cell.
Added to hard cheeses (Grana Padano, Provolone, Gouda, Edam) to prevent late blowing by Clostridium tyrobutyricum — a defect that causes cracks and off-flavors. Also used in wine to control malolactic fermentation timing. Permitted in some markets in infant formula. Typical use 250–500 mg/kg in cheese.
White to off-white powder, soluble in water. Optimal activity at pH 6–9. Heat-labile above 70°C — denatured by cheese-cooking but stable in cold ageing.
Permitted in the EU and globally with mandatory egg-allergen declaration. Not permitted in some organic-certification programs.
Sources
- WHO JECFA database — Lysozyme hydrochloride (INS 1105) — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 1992. Safety: ADI not specified (39th meeting, 1992)
- EFSA — Safety evaluation of the food enzyme lysozyme from hens' eggs (EFSA Journal 2023;21(4):7918) — European Food Safety Authority (EFSA), CEP Panel, 2023. Safety: egg-allergy risk from residual lysozyme in cheese, beer and wine
- Commission Regulation (EU) No 1129/2011 — Union list of food additives, Annex II Part E (category 01.7.2 Ripened cheese) — European Commission / Official Journal of the EU (L 295, 12.11.2011), 2011. Regulation: EU authorisation of E 1105 in ripened cheese
- Commission Delegated Regulation (EU) 2019/33 — wine labelling, allergen terms (Annex I) — European Commission / Official Journal of the EU (L 9, 11.1.2019), 2019. Regulation: egg-allergen labelling of lysozyme in wine
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.