Egg Lysozyme
What is Egg Lysozyme?
Lysozyme is an enzyme that occurs naturally in egg white, particularly from hens. It is produced commercially by extracting it from egg whites, often using purification processes.
Is Egg Lysozyme vegan?
No. Egg Lysozyme is animal-derived, so it is not vegan.
Is Egg Lysozyme gluten-free?
Gluten is not a relevant allergen for lysozyme.
Is Egg Lysozyme a major allergen?
Lysozyme is derived from eggs, which are one of the 14 allergens that UK law requires to be emphasised on food labels.
What is Egg Lysozyme used for?
Lysozyme is primarily used as a preservative in food products.
Is Egg Lysozyme safe?
Lysozyme is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations.
Why it's used
Lysozyme is primarily used as a preservative in food products. Its antimicrobial properties help to inhibit the growth of certain bacteria, extending the shelf life of foods such as cheeses, wines, and baked goods.
Health notes
Lysozyme is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. EFSA has evaluated lysozyme and it is permitted for use in certain food categories. At typical intake levels found in food, it is not associated with adverse health effects. There are no widespread controversies regarding its use.
Allergen info
Lysozyme is derived from eggs, which are one of the 14 allergens that UK law requires to be emphasised on food labels. Gluten is not a relevant allergen for lysozyme.
Foods that contain Egg Lysozyme
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