Lysozyme Protein From Egg

Lysozyme protein is an enzyme naturally found in egg whites and other animal secretions. It is typically extracted from egg whites for use as a food ingredient. The extraction process involves isolating the protein from the egg white components.

Lysozyme is added to foods as a preservative and antimicrobial agent, helping to inhibit the growth of certain bacteria. It is often used in cheeses to prevent spoilage and extend shelf life. You may also find it in baked goods and other processed foods.

Lysozyme is generally recognized as safe (GRAS) by the FDA for use in food. It is a naturally occurring enzyme and is not associated with significant health concerns when consumed at typical levels found in food. International bodies like JECFA have also evaluated its safety. No major controversies or health risks have been identified with its use as a food ingredient.