Egg lysozyme on the finished label
Egg lysozyme on the finished label.
Hen-egg lysozyme is a labeled egg ingredient in the United States and E1105 in the EU. LysoSure is not derived from egg. It is not E1105. If you use lysozyme in cheese or wine and want the antimicrobial without the egg declaration, start here.
The egg rule is not ambiguous.
Conventional food-grade lysozyme is extracted from hen egg white. That origin drives the label, not the enzyme function.
- United States (Federal Register, 13 March 1998, Fordras / egg-white lysozyme): foods containing it must be labeled “egg white lysozyme.”
- European Union: egg-white lysozyme used as a food additive is E1105. Egg is a listed allergen.
- Allergy UK names Grana Padano, Pecorino, Parmesan, and Manchego as cheeses where egg lysozyme is used.
- EFSA has stated that residual egg lysozyme in treated cheese, wine, and beer may trigger allergic reactions in susceptible people. Safety of the enzyme is not the same thing as a free pass on allergen declaration.
Those rules attach to egg-white lysozyme. They are why a cheesemaker or winemaker looking for “no egg on the pack” is not using egg-white lysozyme.
Not derived from egg. Not E1105.
LysoSure Liquid is CuraVive’s egg-free, animal-free lysozyme for food, beverage, and cosmetics. Activity is over 20,000,000 AU/ml. It is GRAS, kosher, halal, HACCP, and made in the U.S.A.
Do not specify LysoSure as E1105. E1105 is the egg-white additive number. Using it on a LysoSure PO or a finished label is the wrong code.
Cheese and wine.
Lysozyme is used in hard and semi-hard cheese against late blowing from Clostridium tyrobutyricum, and in wine to manage lactic acid bacteria and malolactic fermentation.
Order 1 L of LysoSure Liquid for a plant trial.
Common questions.
No. It is not derived from egg.
No. E1105 is egg-white lysozyme as a food additive. Do not put E1105 on a LysoSure specification or a finished pack that uses LysoSure.
Egg-white lysozyme does. LysoSure is not derived from egg. Send the market (US or EU) and the use (cheese, wine, or other).
Lysozyme is used as a processing aid in some applications and listed as an additive in others. Ask us for the path that matches your use. EU E1105 rules apply to egg-white lysozyme, not to LysoSure.