E1105 – Lysozyme
PreservativeDescription
Globular protein enzyme that hydrolyzes β-1,4-glycosidic bonds in peptidoglycans of bacterial cell walls
Notes
E1105 is lysozyme, a naturally occurring enzyme that acts like a tiny molecular destroyer of bacterial cell walls. It's most commonly extracted from egg whites (where it naturally exists to protect developing chicks from harmful bacteria), though it can also be produced through modern biotechnology using genetically modified microorganisms that are programmed to make this same protein. This enzyme serves as a natural preservative in foods, working by breaking down the protective walls of certain harmful bacteria, effectively eliminating them. You'll most commonly encounter lysozyme in wine production (where it prevents unwanted bacterial spoilage), some cheeses (particularly hard cheeses where it controls bacterial growth during aging), and occasionally in other fermented or preserved foods. Since lysozyme is typically derived from egg whites, it's a major concern for people with egg allergies and must be clearly labeled on food packaging. It's suitable for vegetarians but not vegans when egg-derived, though biotechnology-produced versions may be vegan-friendly. The enzyme is considered very safe and has been used in food preservation for decades, working as a gentle, natural alternative to some chemical preservatives.