What is E1105?

Complete guide to understanding lysozyme in your food

The Quick Answer

E1105 is lysozyme, a natural enzyme preservative.

It’s used in food to prevent bacterial growth and extend shelf life.

You’ve likely eaten it multiple times without noticing—especially if you consume cheese or wine.

What Exactly Is It?

E1105 is lysozyme, an enzyme naturally found in human tears, saliva, blood, and milk.

Commercially, it’s extracted from chicken egg white, where it naturally occurs as part of the egg’s protective system against bacteria.

In technical terms, it’s called 1,4-N-acetylmuramidase—an enzyme that breaks down the cell walls of certain bacteria.

But here’s the simple version: lysozyme is nature’s own antibacterial protein. Your body makes it. Chickens have it in their eggs. And food companies use it to keep products fresh without using synthetic preservatives.

Where You’ll Find It

E1105 appears in:

– Hard and ripened cheeses (especially grated varieties)
– Wine and beer
– Processed meat products
– Fish and seafood products
– Pre-packaged dishes (pizza, ravioli, salads)
– Some infant nutrition products
– Pharmaceutical preparations

It’s particularly common in cheese because it prevents the growth of Clostridium tyrobutyricum bacteria, which causes unwanted gas bubbles and spoilage.

Why Do Food Companies Use It?

E1105 does one main job: it prevents bacteria from growing in food.

Specifically, it’s effective against lactic acid bacteria and other harmful microorganisms that cause spoilage and reduce shelf life.

This makes food last longer, taste better, and remain safe for consumption.

Without lysozyme, many cheese varieties would develop gas bubbles, off-flavors, and quality defects. Wine would be more prone to unwanted fermentation. So food companies add it for very practical food safety and quality reasons.

Is It Safe?

Yes, E1105 is generally considered safe by major regulatory bodies.

The FDA classifies lysozyme as GRAS (Generally Recognized As Safe) for use in cheese and other products.

The European Food Safety Authority (EFSA) has approved it, and it’s recognized by FAO and WHO as a safe food additive.

No specific daily intake limit has been established because the amounts used in food are very small and naturally safe.

To put it in perspective: you’d need to consume an enormous quantity of E1105 in a short period to experience any adverse effects—far more than any real food product contains.

Natural vs Synthetic Version

E1105 can be produced in two ways:

Natural version: Extracted directly from chicken egg white.

Alternative version: Produced through bacterial fermentation in controlled laboratory conditions.

Chemically and functionally, they’re identical. Your body and digestive system cannot distinguish between the two.

The bacterial fermentation method is increasingly popular because it provides a consistent, scalable supply and appeals to consumers concerned about animal product usage.

Natural Alternatives

Want to avoid E1105?

Food companies sometimes use these alternatives:

– Salt (traditional cheese preservation)
– Natamycin (natural antifungal)
– Nisin (antimicrobial peptide)
– Potassium sorbate (synthetic preservative)
– Citric acid (natural preservative)

However, these alternatives are often less effective, more expensive, or can affect taste and texture. This is why lysozyme remains popular for premium cheese and wine products.

Who Should Avoid It?

Most people: No concerns. E1105 is safe at the levels found in food.

Vegans: E1105 should be avoided since it’s derived from eggs (unless you choose fermentation-derived versions).

People with egg allergies: Use caution and check labels carefully. Lysozyme is a minor egg allergen. While severe reactions are rare due to the small amounts in food, severely sensitized individuals have experienced allergic reactions. The labeling can be unclear—it may appear as “lysozyme,” “E1105,” or simply “preservative.”

The Bottom Line

E1105 is a natural enzyme preservative that’s been used safely for decades.

It’s found in most cheeses and many wine products.

Regulatory agencies worldwide—the FDA, EFSA, FAO—confirm it’s safe in normal food consumption.

The only real concern is for people with egg allergies, who should read labels carefully.

For everyone else, E1105 is just one of thousands of invisible additives that keep our food safe, fresh, and enjoyable—nothing to worry about.