Lysozyme (E1105) – what is it?
Lysozyme, known as E1105, is a natural enzyme with antibacterial properties that is found in human and animal body fluids such as saliva, tears and milk. In the food industry, it is mainly extracted from chicken eggs, where it serves as an effective preservative to prevent the growth of unwanted microorganisms.
Due to its unique properties, E1105 is valued in food production for its ability to extend the shelf life of products without affecting their taste, smell or color.
Properties of lysozyme
Lysozyme works by hydrolyzing peptidoglycan bonds in the cell walls of bacteria, leading to their lysis. It is particularly effective against Gram-positive bacteria, making it a valuable tool in the fight against potential pathogens in food.
Applications of lysozyme
E1105 is widely used in the production of cheese, processed meat and fish products, where it prevents the growth of unwanted bacteria and extends product shelf life. It is also used in the wine industry to stabilize wine, preventing secondary bacterial fermentations.
Where to buy lysozyme?
Lysozyme is available through suppliers of raw materials to the food industry, as well as online stores specializing in food additives. It is on offer to both large food manufacturers and small producers who want to improve the quality and safety of their products.
Lysozyme and its functions in food
As a natural preservative, E1105 helps maintain food quality and safety, especially in products prone to spoilage. Thanks to its ability to destroy bacteria without harming organoleptic quality, lysozyme is invaluable in food production where safety and shelf life are a priority.
