Lysozyme
Egg-white enzyme preservative (cheese, wine).
- Category
- Preservatives
- Vegan
- maybe
- Vegetarian
- Yes
What it is
Lysozyme is an antibacterial enzyme from egg white, used as a preservative.
How it is used in food
An antibacterial enzyme from egg white.
Commonly found in- Hard cheeses
- Wine
- Some cured products
Health and safety
Egg-allergic consumers should know it hides in some hard cheeses and wines.
Safe naturally occurring enzyme.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E1105
Worth knowing
The same one is in your tears and saliva.
Conclusion
Lysozyme is only a concern if you have an egg allergy. Because this antibacterial preservative is extracted directly from hen egg whites, it can present a risk when hidden in hard cheeses, wine, and cured products. If you do not have an egg allergy, this naturally occurring enzyme is not a concern.
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives