Lysozyme From Egg White

Lysozyme from egg white is an enzyme that occurs naturally in egg whites and other animal secretions. It is produced by isolating it from egg whites, often through purification processes.

Manufacturers add lysozyme to foods as a preservative because it has antimicrobial properties, helping to inhibit the growth of certain bacteria. It is commonly found in cheeses, pasta products, and some baked goods.

In the United States, lysozyme derived from egg white is generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have evaluated lysozyme and established acceptable intake levels. At typical consumption levels found in food, it is not associated with adverse health effects.