Lysozyme: Egg Protein

Lysozyme is an enzyme that helps break down the cell walls of certain bacteria. It is typically derived from egg whites, though it can also be produced from other sources like hen egg white or even microbial fermentation. It is often purified from its source material for use in food.

Manufacturers add lysozyme primarily as a preservative to inhibit the growth of spoilage bacteria, especially in cheese and baked goods. It can also help improve dough texture and shelf life. It is commonly found in cheeses, wine, beer, and some baked products.

In the United States, lysozyme is generally recognized as safe (GRAS) by the FDA for use as an antimicrobial agent. International bodies like EFSA have also evaluated lysozyme. At typical consumption levels found in food, it is not associated with adverse health effects. There are no widespread controversies regarding its use.