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E1105 Lysozyme

E1105PreservativesOrigin: Animal
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VeganNo

Made from egg whites.

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Gluten-freeYes
HalalYes
KosherYes
KetoYes
Low-FODMAPYes
The short answer
Lysozyme (E1105) is an egg-white enzyme that stops gas-forming bacteria from cracking aged cheese. It's safe for most people, but it's not vegan and can be a problem for anyone allergic to egg.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE1105
Comes fromAnimal
What it doesPreservatives
Glycemic index—
Daily limitNot set
Also calledLysozyme, Egg lysozyme

Find hard cheese without egg lysozyme

Clean-label swaps
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Parmigiano Reggiano

Its rules forbid additives, so it's made without lysozyme.

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Certified vegan

Vegan parmesan

A plant-based hard cheese with no egg or dairy.

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Pantry staple

Nutritional yeast

A cheesy topping for pasta with no egg or dairy.

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Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved with limits
🇨🇦 Health CanadaApproved with limits
CaliforniaNo extra rules

Generally recognized as safe in the US through an FDA GRAS notice. The EU allows it in ripened cheese and wine. Because it comes from egg, it must be labeled as an egg allergen in the EU and US.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Lysozyme breaks down the cell walls of certain bacteria. Cheesemakers add it to stop Clostridium spores from forming gas and splitting wheels of cheese during long aging, a problem called late blowing.

Where it comes from: An enzyme taken from hen egg whites.

Why it’s in food

  • Prevents late blowing in aged cheese
  • Replaces nitrate in some cheeses
  • Controls bacteria in wine
  • Reduces the need for sulfites in some wines

Often found in

Grana Padano and similar hard cheesesProvoloneSome Gouda and Swiss-style cheesesSome wines

Also listed as: Lysozyme, Egg lysozyme, Egg white lysozyme, Lysozyme hydrochloride

Health & gut impact

Egg allergyUnder study

Lysozyme is an egg protein and can cause reactions in people with egg allergy, even in small amounts.

EU Regulation 1169/2011, Annex II

Natural presenceConcern

Lysozyme is also found in human tears, saliva and breast milk, where it helps fight bacteria.

General biochemistry reference

What can I use instead?

Microfiltered milk

Ratio: To process

Best for: Aged cheese without additives

Nisin

Ratio: To label

Best for: Processed cheese

Related

Is it vegan?

More preservatives:

Calcium disodium EDTA (EDTA) E385Calcium disodium EDTA (E385) grabs stray metals so dressings, sodas and canned beans keep their color and flavor. Very little is absorbed, and it's safe in the small amounts allowed.Use in moderationCalcium Propionate E282Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.Use in moderationCelery powderCelery powder is how "uncured" bacon and hot dogs are cured. It's a natural source of nitrite, the same chemical as sodium nitrite, so "no nitrites added" meats aren't nitrite-free.Use in moderationNatamycin E235Natamycin (E235) is an antifungal that keeps mold off cheese and sausage. It's barely absorbed and safe at food levels, but it's also an eye medicine, which raises questions about overuse.Use in moderation

Common questions

Is Lysozyme safe?

Use in moderation (80/100). Generally recognized as safe in the US through an FDA GRAS notice. The EU allows it in ripened cheese and wine. Because it comes from egg, it must be labeled as an egg allergen in the EU and US.

Is Lysozyme vegan?

No. Made from egg whites.

Is Lysozyme gluten-free?

Yes.

Is lysozyme vegetarian?

Yes, for lacto-ovo vegetarians, since it comes from eggs, not from slaughtered animals. It's not vegan.

Does Parmesan contain lysozyme?

Parmigiano Reggiano doesn't. Grana Padano and many generic "parmesan" cheeses can.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E1105
  • EU Regulation 1169/2011, Annex II
  • General biochemistry reference

Last checked against FDA, EFSA and Health Canada records: November 2, 2026 · INS 1105 · CAS 12650-88-3