The animal is not killed to obtain it, which is the line a vegetarian diet draws. It remains an animal product, so it sits outside a vegan diet.
The two diets, side by side
A vegetarian diet excludes animals that were killed. A vegan diet excludes animal products entirely, whether the animal survived or not. Lysozyme (E1105) sits in the gap between them: it clears the first bar and fails the second.
Lysozyme is not vegan. Producers extract this enzyme from hen egg whites and add it to Gouda, Edam, Manchego, and some Parmesan to stop the bacteria that blow holes in a ripening wheel, and a few winemakers use it in place of sulfur dioxide. EU law makes it declare the egg allergen, which makes it one of the few processing agents a vegan can catch on a label.
What it is
- Comes from
- An enzyme extracted from egg whites. Used as a preservative and antimicrobial agent. Commercial lysozyme is derived entirely from hen eggs.
- Which animal
- hen
- Requires slaughter
- No, the animal keeps living
- Where you meet it
- Hard cheeses (Gouda, Edam, Manchego, some Parmesan) — lysozyme prevents unwanted bacterial growth that causes late blowing defects. Some wines as a replacement for sulfur dioxide. Pharmaceutical applications.
Editorial notes
Lysozyme presence in wine requires the label to carry 'contains egg' allergen warnings in the EU — a relatively easy way to identify affected wines compared to isinglass (which may not trigger allergen labeling). Lysozyme is more effective than sulfur dioxide against certain bacteria and has gained popularity as the wine industry looks to reduce SO2 levels.
Frequently asked questions
Is Lysozyme (E1105) vegetarian?
Vegetarian. The animal is not killed to obtain it, which is the line a vegetarian diet draws. It remains an animal product, so it sits outside a vegan diet.
Is Lysozyme (E1105) vegan?
Not Vegan. Lysozyme is not vegan. Producers extract this enzyme from hen egg whites and add it to Gouda, Edam, Manchego, and some Parmesan to stop the bacteria that blow holes in a ripening wheel, and a few winemakers use it in place of sulfur dioxide. EU law makes it declare the egg allergen, which makes it one of the few processing agents a vegan can catch on a label.
Is lysozyme vegan?
No, lysozyme is not vegan. Commercial food additive E1105 is extracted from hen egg whites, which makes it animal-derived. Any cheese, wine, or other product containing it is unsuitable for a vegan diet.
Is lysozyme in cheese?
Yes. Lysozyme is used in many hard and semi-hard cheeses, including Gouda, Edam, Grana Padano, Manchego, and some Parmesan-style varieties. Cheesemakers add it to prevent late blowing, a defect caused by gas-producing bacteria during ripening. Not all producers use it, so check the ingredient list for 'lysozyme' or 'E1105'.
Is lysozyme in wine?
Yes. Some wines use lysozyme to control lactic acid bacteria and reduce the need for sulfur dioxide. In the EU, wines containing egg-derived lysozyme must carry an allergen declaration for egg, so the label is a reliable way to spot it. Resources like Barnivore can help confirm a wine's production methods.