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E1105 — Lysozyme

A preservative enzyme extracted from egg white, used to stop late fermentation in cheese and to stabilise wine.

Allergen connection

It is egg protein — people with egg allergy can react. In the EU it must be declared as an egg-derived ingredient on prepacked food; in wine it appears as “contains egg/lysozyme”. Hard cheeses (Grana, Provolone) are the classic hidden use.

🥚 Eggs

Where you'll see it

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Scallergy checks ingredient lists — including allergen-derived additives and hydrolysed proteins — against your personal allergen profile, and tells you honestly when data is missing.

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Scallergy is assistive, not medical advice. Additive sourcing varies by manufacturer — when the source matters for a severe allergy, confirm with the producer and your allergist. Sources: EU Regulation 1169/2011; our data sources.

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