Lysozyme
E1105
E1105, INS 1105, lysozyme, lysozyme hydrochloride, muramidase
What it is
An antibacterial enzyme obtained from hen egg white. It breaks bonds in the cell walls of certain bacteria and is used as a preservative.
Why BOTIA flags it
Lysozyme is an enzyme from egg white that destroys the cell wall of certain bacteria, which is why it is used as a preservative. It is used in ripened cheeses to help prevent late blowing, and also in some wines and beers. Under the EU specification, its source is hen egg white, so it is an egg allergen and is not suitable for vegan diets — even when the product does not otherwise look as though it contains egg.
BOTIA CAN
- Detect E1105, lysozyme, lysozyme hydrochloride and muramidase when they are declared.
- Explain that E1105 as defined in the EU comes from hen egg white and therefore carries egg-allergen and animal-origin information.
BOTIA CANNOT
- Determine how much lysozyme is present or how much enzymatic activity remains from the ingredient list alone.
- Detect lysozyme when it is not disclosed anywhere in the information available to BOTIA.