Lysozyme (E1105)
| Type of additive (Glossary) | Enzymes Preservatives |
| E Number | E1105 |
| Also Known As | muramidase N-acetylmuramide glycanhydrolase; Peptidoglycan N-acetylmuramoylhydrolase |
Purpose and Function
Lysozyme is an enzyme that breaks down bacterial cell walls, making it an effective preservative in food production. It is commonly used in cheese making to prevent spoilage caused by bacteria. It is also used in wine production to control lactic acid bacteria and in infant formulas to provide antimicrobial protection.
Outside of food, lysozyme is used in pharmaceuticals and medical treatments for its antibacterial properties.
Potential Risks and Side Effects
Lysozyme is generally safe for consumption. However, individuals with egg allergies should avoid it, as it is often derived from egg whites. Excessive intake may cause gastrointestinal discomfort in sensitive individuals.