Not Vegan
How we decideLysozyme is not vegan. Producers extract this enzyme from hen egg whites and add it to Gouda, Edam, Manchego, and some Parmesan to stop the bacteria that blow holes in a ripening wheel, and a few winemakers use it in place of sulfur dioxide. EU law makes it declare the egg allergen, which makes it one of the few processing agents a vegan can catch on a label.
Which animal, and does it die
- Comes from
- hen
- Requires slaughter
- No, the animal keeps living
- Egg-derivedRelevant to an egg allergy
These flags describe sourcing. They are not an allergen assessment, and a vegan label is not a free-from claim. If you have an allergy, read the allergen declaration on the pack.
Appears on label when used
Must be declared as an allergen (egg) in EU law when used in food. Listed as 'lysozyme (egg)', 'E1105', or 'enzyme (egg)'. On wine, labeling of lysozyme as an allergen is required in the EU since 2012.
- Source
- An enzyme extracted from egg whites. Used as a preservative and antimicrobial agent. Commercial lysozyme is derived entirely from hen eggs.
- Used In
- Hard cheeses (Gouda, Edam, Manchego, some Parmesan) — lysozyme prevents unwanted bacterial growth that causes late blowing defects. Some wines as a replacement for sulfur dioxide. Pharmaceutical applications.
- How to Avoid
- Check cheese ingredients for E1105 or 'lysozyme'. For wines, check the label for allergen declarations including 'egg'. Use Barnivore to check wine production methods.
Editorial Notes
Lysozyme presence in wine requires the label to carry 'contains egg' allergen warnings in the EU — a relatively easy way to identify affected wines compared to isinglass (which may not trigger allergen labeling). Lysozyme is more effective than sulfur dioxide against certain bacteria and has gained popularity as the wine industry looks to reduce SO2 levels.
In depth
How lysozyme is produced
Lysozyme is an enzyme that occurs naturally in hen egg white, where it makes up a small share of the total protein. Commercial food-grade lysozyme (E1105) is isolated from that egg white using separation methods that bind the positively charged enzyme, such as ion-exchange. Purification and drying follow, giving a powder or concentrated liquid. The raw material is egg, so the finished additive contains egg-derived protein.
Functionally, lysozyme is an antimicrobial. It breaks down peptidoglycan, a structural component of bacterial cell walls, which makes it especially effective against many Gram-positive bacteria. Food and beverage producers add it for that targeted action: it disrupts specific spoilage organisms. The commercial product supplied to cheesemakers and wineries comes from hen eggs, so any food carrying it is not vegan.
Where lysozyme is used
Lysozyme appears most often in hard and semi-hard cheeses. During ripening, Clostridium tyrobutyricum can germinate from heat-resistant spores and ferment lactic acid to produce gas. The defect is called late blowing, and it shows as cracks, splits, and off-flavors. Adding lysozyme to the cheese milk inhibits these bacteria, serving as an alternative or supplement to nitrate salts. Gouda, Edam, Grana Padano, Manchego, and some Parmesan-style cheeses are the usual carriers, though use varies by producer.
In winemaking, lysozyme controls lactic acid bacteria, letting producers manage or delay malolactic fermentation and cut reliance on sulfur dioxide. It also has pharmaceutical and over-the-counter uses, such as in some throat lozenges. In every case the enzyme works at the production stage, not as a headline ingredient. Check the label.
Vegan status and alternatives
Commercial lysozyme is extracted from hen eggs, so any product containing E1105 is not vegan. It matters to people with egg allergies too. In cheesemaking, producers who avoid lysozyme have several established options for controlling late blowing: nitrate salts, bactofugation (spinning spores out of the milk by centrifuge), microfiltration, and stricter milk hygiene. These methods target the same spoilage bacteria without an egg-derived additive, though they do not make a dairy cheese vegan.
For a fully plant-based choice, the practical route is dairy-free cheeses and wines made without animal-derived processing aids. In wine, sulfur dioxide remains the conventional microbial control, and many producers now market low-intervention or vegan-certified bottles. Vegan certification or an allergen statement is the most reliable confirmation.
Labeling and regional rules
In the European Union, lysozyme derived from egg is treated as a declarable allergen. Foods and beverages that contain it must indicate the presence of egg. Wording such as 'lysozyme (egg),' 'E1105,' or 'enzyme (egg)' appears on the label. For wine, allergen labeling of egg-derived lysozyme has been required in the EU since the 2012 vintage. That makes affected wines easier to identify than those fined with isinglass, which may not always trigger an allergen declaration.
In the United States, egg is one of the major allergens covered by federal food labeling law, so an egg-derived ingredient like lysozyme must be disclosed on packaged foods that contain it. Lysozyme is a production-stage aid. Its egg origin still surfaces somewhere in the allergen information. Read the full ingredient and allergen statement, not only the main ingredient list.
Frequently asked questions
Is lysozyme vegan?
No, lysozyme is not vegan. Commercial food additive E1105 is extracted from hen egg whites, which makes it animal-derived. Any cheese, wine, or other product containing it is unsuitable for a vegan diet.
Is lysozyme in cheese?
Yes. Lysozyme is used in many hard and semi-hard cheeses, including Gouda, Edam, Grana Padano, Manchego, and some Parmesan-style varieties. Cheesemakers add it to prevent late blowing, a defect caused by gas-producing bacteria during ripening. Not all producers use it, so check the ingredient list for 'lysozyme' or 'E1105'.
Is lysozyme in wine?
Yes. Some wines use lysozyme to control lactic acid bacteria and reduce the need for sulfur dioxide. In the EU, wines containing egg-derived lysozyme must carry an allergen declaration for egg, so the label is a reliable way to spot it. Resources like Barnivore can help confirm a wine's production methods.
What can I use instead of lysozyme?
In cheesemaking, alternatives for controlling late blowing include nitrate salts, bactofugation, microfiltration, and improved milk hygiene. All of them still produce dairy cheese. For a fully plant-based choice, select dairy-free cheeses and vegan-certified wines that avoid animal-derived processing aids. Vegan certification or an allergen statement is the most reliable confirmation.
Why does lysozyme have to be labeled as an allergen?
Lysozyme used in food is extracted from egg. Egg is a major allergen under both EU and US labeling laws. Products containing it must therefore disclose the presence of egg, often as 'lysozyme (egg)' or within an allergen statement. The additive's animal origin is easier to spot as a result.
Is lysozyme the same enzyme found in tears?
Lysozyme does occur naturally in human tears, saliva, and other secretions. Egg white contains it too. The commercial food additive E1105 is produced by extracting the enzyme from hen egg whites, not from a human or plant source. That egg origin is what classifies it as animal-derived.