Lysozyme
E1105
E1105, INS 1105, lysozyme, lysozyme hydrochloride, muramidase
What it is
An enzyme/protein used as a food additive. The EU specification for E1105 defines lysozyme as a polypeptide obtained from hen egg white, usually supplied as the hydrochloride.
Why BOTIA flags it
BOTIA flags E1105 because its declared additive name also carries source information relevant to the animal-origin layer. EU rules specifically addressed lysozyme from hen egg white and its labelling in food uses such as certain beers.
BOTIA CAN
- Detect E1105, lysozyme, lysozyme hydrochloride and muramidase when declared.
- Show the animal-origin and E-number context and explain the egg-white origin defined in the EU additive specification.
BOTIA CANNOT
- Determine the concentration or remaining enzymatic activity from the ingredient list.
- Assume that an unlabeled food contains lysozyme or infer a different source when the label gives no such information.