Allervibe
E1105
Lysozyme
An enzyme isolated from hen egg white that breaks down the cell walls of Gram-positive bacteria.
i Additive Details
| Is E1105 Lysozyme safe?
Lysozyme is made from hen egg white and counts as egg for allergen labelling, so under EU Regulation 1169/2011 it must be declared on any food or wine that contains it. Most people allergic to egg white are sensitised to lysozyme, and EFSA concluded in 2011 that wines treated with it can trigger allergic reactions, refusing a permanent exemption from labelling. If you avoid egg, treat hard cheese and wine as possible sources and check the label rather than assuming they are egg-free.
| Uses
Added to hard and semi-hard ripened cheeses such as Grana Padano, Edam and Gouda to stop the late blowing caused by Clostridium tyrobutyricum. It is also used in winemaking to control lactic acid bacteria and reduce the need for sulphur dioxide. In the EU it is permitted in ripened cheese at quantum satis, meaning only as much as the process requires.
| Interactions
It acts only on Gram-positive bacteria, so it is used alongside other preservatives when broader protection is needed; in cheese it is an alternative to sodium nitrate (E251) against the same spoilage problem. In wine it partly replaces sulphur dioxide (E220), and because it is itself a protein it can add to protein haze in whites. Its activity falls off at high temperature and it binds to tannins and other polyphenols, which limits its effect in red wine.
| Origin
Animal-derived. It is separated from hen egg white, usually by ion-exchange chromatography, then purified and crystallised. Lysozyme occurs naturally in egg white, tears, saliva and human milk, where it forms part of the innate defence against bacteria.
| Daily Intake
No numerical ADI has been set for lysozyme as a food additive. It is authorised at quantum satis in ripened cheese, so the amount is limited only by technological need, and it is permitted in wine under EU winemaking rules. For anyone with an egg allergy the relevant question is not the quantity but whether it is present at all.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E221 Sodium sulphite A soluble sodium salt of sulphurous acid used as a preservative and antioxidant.
- E222 Sodium bisulphite The sodium salt of hydrogen sulphite, supplied as an aqueous solution and used as a preservative and antioxidant.
- E223 Sodium metabisulphite A white crystalline salt that releases sulphur dioxide in water and is the most widely used sulphite preservative.
- E224 Potassium metabisulphite The potassium form of metabisulphite, used mainly as a preservative and antioxidant in wine and cider.
- E226 Calcium sulphite A calcium salt of sulphurous acid with low water solubility, used as a preservative and antioxidant.
- E227 Calcium bisulphite A calcium sulphite that exists only in solution, used as a preservative and antioxidant.
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