Origin
There are two possibilities to produce lysozyme as an additive for the food industry. Normally, E 1105 is obtained from egg white of chicken eggs. However, it is now also possible to produce E 1105 with the help of genetically modified microorganisms. Lysozyme is used as a preservative because it has antimicrobial properties. Thus, it can act against certain bacteria by destroying a specific protein in their cells. Lysozyme is also present in human tear fluid and saliva.
Usage
The food additive E 1105 is exclusively permitted for matured cheese. The addition of E 1105 is intended to help prevent crack formation in the cheese curd. In part, it is also added to improve the aroma of peas and beans.
Risks
E 1105 is considered harmless and completely safe. However, chicken egg white allergy sufferers should be careful, because the addition of lysozyme as an additive is not always declared and there have been cases where an allergic reaction to E 1105 has been observed.