Lysozyme (E1105) — Hidden Processing Agent — Is It Vegan?

Vegan status: Not Vegan

Also known as: Egg white lysozyme, Muramidase, N-acetylmuramide glycanhydrolase

Source

An enzyme extracted from egg whites. Used as a preservative and antimicrobial agent. Commercial lysozyme is derived entirely from hen eggs.

Used in

Hard cheeses (Gouda, Edam, Manchego, some Parmesan) — lysozyme prevents unwanted bacterial growth that causes late blowing defects. Some wines as a replacement for sulphur dioxide. Pharmaceutical applications.

Appears on label: No. Must be declared as an allergen (egg) in EU law when used in food. Listed as 'lysozyme (egg)', 'E1105', or 'enzyme (egg)'. On wine, labelling of lysozyme as an allergen is required in the EU since 2012.

How to avoid

Check cheese ingredients for E1105 or 'lysozyme'. For wines, check the label for allergen declarations including 'egg'. Use Barnivore to check wine production methods.

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 labelling). Lysozyme is more effective than sulphur dioxide against certain bacteria and has gained popularity as the wine industry looks to reduce SO2 levels.