Lysozyme (E1105) is purified from hen egg white via ion-exchange chromatography, crystallisation and freeze drying.
It is supplied as a white to off-white fine powder with activity ≥20,000 FIP U/mg or ≥40,000 U/mg. Approved under Codex, EU, FDA and JECFA as a food preservative, it is the standard solution against late-blowing defects in hard cheeses (Grana Padano, Edam, Provolone) caused by Clostridium.