Comparing E333II - Dicalcium citrate vs E1105 - Lysozyme
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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.
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.
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.
Is lysozyme an enzyme?
Yes—it's an enzyme that hydrolyzes bonds in bacterial peptidoglycan, weakening their cell walls.
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).”