Lysozyme
This is what the ingredient is.
Lysozyme is a natural antimicrobial enzyme found in egg whites, human tears, and saliva.
Here is why it shows up on the label.
Used as a natural preservative in cheese and wine. Prevents late blowing in cheese caused by bacteria.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it (E1105). It is allowed in the US, Europe, and many other countries.
Here is what research has found.
Natural defense protein. Targets bacterial cell walls. Long history of safe consumption in eggs.
Here are a few things worth knowing.
Derived from egg whites - major allergen. Must be declared on labels for egg-allergic individuals.
Sources
- FDA GRAS Notice
- EFSA Scientific Opinion
- Journal of Dairy Science
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.