Ripened cheese
Used to help control undesirable microbial growth in certain cheese applications.
Food Ingredients / Food additive
Food-Grade Lysozyme (E1105)
An enzyme-based ingredient used in food processes.
A closer look at the productFood-Grade Lysozyme (E1105)
Food-Grade Lysozyme (E1105)
at a glance.
We offer lysozyme, a protein that occurs naturally in egg white, as a liquid enzyme solution designed to prevent late-blowing defects in cheese production. Also known in food technology as E1105, its use is determined by the target product category and the applicable legislation.
With enzyme-based ingredients, dosage is not the only consideration: process temperature, pH, the production sequence and the other ingredients used alongside can all change the expected result. We therefore consider product selection together with your application conditions.
Food additiveComplex A / Food ingredients
Product scopeKey
Key
information.
Enzyme-based ingredient
Food-grade use
Requires technical evaluation
Use in industryWhere and how
Where and how
can it add value?
Food processes
In processes that make use of enzyme function, suitability is reviewed according to the product and the legislation of the country concerned.
Formulation work
Compatibility testing with pH, heat treatment and other ingredients is important.
Hard and semi-hard cheese production
Within the applicable regulatory framework, it is used in hard and semi-hard cheeses to prevent late blowing caused by Clostridium tyrobutyricum; dosage and allergen management are evaluated separately.
Fermentation balance
In selected food applications where microbial dynamics are critical, the target organism, the pH of the medium and the salt content may change the effect.
Enzyme-based product development
The recipe's heat-treatment sequence, process time and final product matrix are evaluated in laboratory trials with regard to lysozyme activity.
Quality and labelling compliance
Egg-derived allergen declaration, authorisation for use and purity requirements are addressed according to the legislation of the target market.
Technical evaluationChoosing the right product
Choosing the right product
starts with the right questions.
In product selection, we consider not only the name or area of use, but also your production conditions and specification requirements.
Request technical informationEvaluation checklist
Authorisation for use and labelling requirements by food category
Process pH, temperature and point of application
Request for technical documentation on activity and product specification
What is the source of lysozyme?
Lysozyme occurs naturally in egg white; the origin and allergen declaration of our product are stated in its commercial specification.
Under what conditions should lysozyme be evaluated?
The permitted food category in the country of application, heat treatment, pH and allergen management should be checked.
Can it be used in every food category?
No. Suitability is assessed separately according to the legislation of the target country and the product category.
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