Comparing E200 - Sorbic acid vs E1105 - Lysozyme

Overview

E200 - Sorbic acid

Sorbic acid (E200) is a common food preservative that helps stop molds and yeasts from growing. It works best in slightly acidic foods and has been used safely for decades in many everyday products. It often appears on ingredient lists as sorbic acid or simply E200.

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E1105 - Lysozyme

Lysozyme (E1105) is an enzyme most often taken from hen egg whites and used as a preservative. In foods like certain cheeses and some wines, it helps keep unwanted bacteria in check and protects quality.

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Synonyms
E200
Sorbic acid
E1105
Lysozyme
Lysozyme hydrochloride
E 1105
E-1105
Functions
preservative
preservative
Origins
Plant
Synthetic
Animal
Products

Found in 6,918 products

Found in 288 products

Search rank & volume
#2173.2K / mo🇺🇸U.S.
#1508.2K / mo🇺🇸U.S.
Awareness score

×0.07
under-aware

×4.12
over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 5 keywords in U.S. during the last 10 years.

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Popular questions

  1. Is sorbic acid bad for you?

    Not for most people—it's a widely approved food preservative with low toxicity at permitted levels; rare individuals may experience mild irritation or digestive upset with high exposure.

  2. Is sorbic acid safe for dogs?

    Yes, when used at regulated amounts as a preservative in dog foods it’s considered safe; excessive intake may cause stomach upset in sensitive dogs.

  3. Is sorbic acid safe?

    Yes—it's approved in the EU (E200) and generally recognized as safe (GRAS) in the U.S. at typical food-use levels, with adverse effects uncommon at those amounts.

  4. What is sorbic acid made from?

    Commercially it’s synthesized from crotonaldehyde and ketene; it also occurs naturally in small amounts in rowan (mountain ash) berries.

  5. Is sorbic acid natural?

    It occurs naturally in some fruits, but the sorbic acid used in foods is almost always synthetically produced and is chemically identical to the natural compound.

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  1. What does lysozyme do?

    It acts as an antimicrobial preservative by breaking down bacterial cell walls (especially in Gram-positive bacteria), helping prevent spoilage and defects and extending shelf life.

  2. What is a lysozyme?

    An enzyme (muramidase), usually derived from hen egg white, approved as food additive E1105 and used to inhibit the growth of certain bacteria in foods.

  3. Where is lysozyme found?

    Naturally in egg white, human tears, saliva, and milk; in foods, it’s added to some cheeses and wines as a preservative.

  4. Is lysozyme an enzyme?

    Yes—it's an enzyme that hydrolyzes bonds in bacterial peptidoglycan, weakening their cell walls.

  5. What foods contain lysozyme?

    Some hard and semi‑hard cheeses and certain wines that use it to control lactic acid bacteria; where required, labels may list “lysozyme (from egg).”

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