Other names for the additive (synonyms)
General Information
Lysozyme (additive E1105) is a linear polypeptide obtained from hen egg white proteins and consisting of 129 amino acids. In the food industry, lysozyme is classified as a food enzyme that performs preservative and antimicrobial functions, as it is capable of inhibiting the growth of certain bacteria, primarily Gram-positive species.
Unlike many food additives, additive E1105 is a substance of natural origin. Lysozyme is widely distributed in nature and is part of the protective systems of living organisms. In particular, it is found in egg white, saliva, tears, breast milk, and the mucous membranes of humans and animals.
Lysozyme was discovered in 1922 by the British scientist Alexander Fleming, who described it as a natural antibacterial factor. The additive exerts its activity by hydrolyzing peptidoglycan in the bacterial cell wall.
Subsequently, the substance gained practical importance not only in medicine but also in the food industry.
From a chemical perspective, lysozyme is a protein-based enzyme belonging to the class of hydrolases. Due to its protein nature, lysozyme does not have a simple fixed chemical formula like low-molecular-weight additives, but is characterized by its amino acid sequence and three-dimensional structure.
Physically, lysozyme is a white or slightly yellowish powder that is readily soluble in water and stable in acidic conditions. Additive E1105 retains its activity over a wide temperature range, making it suitable for use in the food industry.
For food industry applications, additive E1105 is obtained through controlled extraction and purification from hen egg white, followed by filtration and standardization of the substance.
Effects on the Body
Benefit of Additive E1105
Lysozyme is an endogenous substance for the human body, as it is naturally synthesized and participates in mechanisms of innate immunity. Under physiological conditions, it performs a protective function by limiting bacterial growth on mucous membranes. In food products, lysozyme is not considered a nutrient or therapeutic substance; however, its natural origin and enzymatic activity contribute to good tolerability for the majority of the population.
Scientific reviews confirm that lysozyme is broken down in the digestive tract like a typical protein and does not accumulate in the body. EFSA, in its 2023 scientific opinion, states that under authorized conditions of use, lysozyme does not pose a health risk to the general population, with the exception of its allergenic potential.
Risks of Additive E1105
The main potential risk associated with additive E1105 is its allergenicity. Since lysozyme is derived from hen eggs, it may trigger allergic reactions in individuals with egg allergy. For this reason, the legislation of many countries requires mandatory labeling of its origin.
No other toxicologically significant risks have been identified when lysozyme is used within permitted levels. Even in cases of exceeding technological doses, lysozyme does not exhibit systemic toxicity, but it may increase the likelihood of allergic reactions.
JECFA (FAO/WHO) recognizes lysozyme as a safe food enzyme and does not establish an ADI due to the lack of toxicological concern.
The FDA (USA) classifies lysozyme as GRAS (Generally Recognized as Safe) for use in the food industry in specific product categories.
Uses
In the food industry, additive E1105 is used as an antimicrobial enzyme and preservative. Its primary function is to inhibit the growth of undesirable microflora and to extend the shelf life of products.
The most common areas of application include:
- cheesemaking (prevention of late blowing of cheeses);
- winemaking;
- brewing;
- certain dairy and protein-based products.
Additive E1105 is used in strictly controlled quantities, ensuring the desired technological effect without excessive exposure to the consumer.
Legal Status
In the European Union, lysozyme (E1105) is authorized as a food enzyme in accordance with Regulation (EC) No 1333/2008, provided that technological need is demonstrated and mandatory allergen labeling is applied.
In Ukraine, the use of E1105 is permitted under national legislation harmonized with European Union requirements, with mandatory indication of egg origin.
In the United States, lysozyme is authorized by the FDA and has GRAS status. In Canada and Japan, additive E1105 is permitted for use in specific food categories.
An ADI (acceptable daily intake) for preservative E1105 has not been established, as EFSA, JECFA, and the FDA consider it unnecessary due to the low risk associated with its authorized use.