E1105 Lysozyme

What is E1105 or Lysozyme?

E1105, or lysozyme, is an enzyme with antimicrobial properties, commonly extracted from egg whites or produced through fermentation. It is widely used in the food industry as a preservative, particularly in cheese and meat products, due to its ability to break down bacterial cell walls. This property makes it effective in prolonging shelf life and maintaining product quality.

Why do I have an intolerance?

Individuals may develop an intolerance to lysozyme due to allergies, particularly if they have sensitivities to egg proteins. Symptoms of intolerance can range from mild gastrointestinal discomfort to more severe allergic reactions, including hives or anaphylaxis in extreme cases. People with existing egg allergies are particularly vulnerable to these reactions.

What can I do about it?

To manage intolerance to lysozyme, it is crucial to avoid foods containing this enzyme, especially those derived from eggs. Always check ingredient labels on processed foods, especially dairy and meat products, to ensure they do not contain E1105. Preparing meals from scratch using whole, unprocessed ingredients can reduce the likelihood of exposure. Additionally, exploring alternatives to egg-based products and seeking out egg-free foods can help create a balanced diet while avoiding lysozyme.