E1105 - Lysozyme

Origin

Lysozyme is a naturally occurring enzyme found in various sources, including egg white, human milk, and tears. Commercially, it is primarily derived from chicken egg white. It functions as an antimicrobial agent by hydrolyzing the peptidoglycans in bacterial cell walls, leading to cell lysis. The enzyme is extracted and purified from egg white to be used as a food additive.

Usage

In the food industry, lysozyme is used as a preservative, particularly in cheese production to prevent late blowing caused by *Clostridium tyrobutyricum*. It is also used in wine-making to control lactic acid bacteria and prevent malolactic fermentation when it is not desired. Additionally, lysozyme can be found in some processed meats and seafood products to extend shelf life by inhibiting the growth of spoilage bacteria. The typical dosage varies depending on the application but is generally in the range of 20-500 mg/kg of food product.

Side Effects

Lysozyme is generally considered safe for most people. However, individuals with egg allergies may experience allergic reactions, ranging from mild skin irritation to severe anaphylaxis. The allergenic potential is a primary concern, and products containing lysozyme must be labeled accordingly in many regions. There is no established ADI (Acceptable Daily Intake) set by regulatory bodies like EFSA or FDA, indicating its relatively low toxicity. However, caution is advised for individuals with known egg allergies.

Regulatory Status

Lysozyme is approved for use as a food additive in many countries, including the European Union (E1105) and the United States. Regulations specify the permitted uses and maximum levels in various food categories. In the EU, it is authorized for use in specific cheese varieties, wine, and other products. The FDA considers lysozyme to be Generally Recognized As Safe (GRAS) for specific uses, subject to good manufacturing practices. Labeling requirements mandate the declaration of lysozyme as an ingredient, especially to alert individuals with egg allergies.