Lysozyme
Also known as: Muramidase, N-acetylmuramide glycanhydrolase
EnzymesPreservatives
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Lysozyme is an enzyme that breaks down bacterial cell walls, used as a preservative in cheese making, wine production, and infant formulas for antimicrobial protection.
Commonly found in
- —Cheese
- —Wine
- —Infant formulas
Key functions
- —Breaks down bacterial cell walls
- —Prevents microbial spoilage
Potential Risks and Side Effects
- 01Generally safe for consumption
- 02Individuals with egg allergies should avoid it, as it is often derived from egg whites
- 03Excessive intake may cause gastrointestinal discomfort in sensitive individuals