Lysozyme
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What it is
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 sourced from other animal products like milk. It is often purified from these sources for use in food.
Why it's used
Manufacturers add lysozyme as a preservative to help prevent spoilage by bacteria. It is commonly found in cheese, where it can inhibit the growth of certain spoilage organisms, and in some prepared foods like pasta sauces and appetizers.
Health notes
In the U.S., lysozyme is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the European Food Safety Authority (EFSA) have also evaluated lysozyme, and international bodies like JECFA have established acceptable daily intake levels. At typical consumption levels found in food, it is not associated with adverse health effects.
Allergen info
Lysozyme is derived from eggs, which is one of the nine major allergens recognized by the FDA. It does not contain gluten.
Products containing Lysozyme
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3.3Protein
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High in saturated fat — 50% DV per serving
172kcal
9.6Protein
11.1Fat
9.1Carbs
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High in cholesterol — 37% DV per serving
143kcal
1.8Protein
16.1Fat
8.9Carbs
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507kcal
7.1Protein
50Fat
7.1Carbs
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32.1Protein
28.6Fat
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25Protein
32.1Fat
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