E1102 Lysozyme – Preservative in Cheese Production
E1102 is the EU food additive code for lysozyme, a naturally occurring enzyme with antimicrobial properties used as a preservative in food production.
Things worth knowing about "E1102"
E1102 is the EU food additive code for lysozyme, a naturally occurring enzyme with antimicrobial properties used as a preservative in food production.
What is E1102 (Lysozyme)?
E1102 is the official EU designation for lysozyme, a naturally occurring enzyme primarily derived from hen egg white. Lysozyme has potent antimicrobial properties and is used in the food industry as a preservative to inhibit the growth of undesirable bacteria. It is approved in the European Union under Regulation (EC) No. 1333/2008 on food additives.
Origin and Production
Lysozyme is found naturally in various biological secretions, including tears, saliva, breast milk, and nasal mucus. For commercial use in food production, it is primarily extracted and purified from hen egg white. As it is derived from eggs, it is classified as an animal-derived additive and is of particular relevance to individuals with an egg allergy.
Mechanism of Action
Lysozyme works by attacking and breaking down the cell walls of bacteria. Specifically, it cleaves the bonds within peptidoglycan, a key structural component of bacterial cell walls. This leads to lysis (dissolution) of the bacterial cell and ultimately kills the microorganism. Lysozyme is particularly effective against gram-positive bacteria, including the food-relevant genus Clostridium.
Application in Food Production
Within the EU, E1102 is primarily approved for use in the production of certain cheese varieties, especially aged hard cheeses such as Gouda, Edam, and Parmigiano Reggiano. It prevents the so-called late blowing defect – an unwanted fermentation caused by Clostridium tyrobutyricum that causes the cheese to bloat and negatively affects its flavour.
- Used during cheese ripening to inhibit Clostridium bacteria
- Extends shelf life without altering flavour or aroma
- Serves as an alternative to the chemical preservative nisin (E234) in certain applications
Labelling and Allergy Relevance
Since lysozyme is derived from hen eggs, it must be declared as an allergenic substance on ingredient lists in accordance with the EU Food Information Regulation (FIR, Regulation (EU) No. 1169/2011). Consumers with a known egg allergy should therefore check the labelling of food products carefully, especially for aged cheese products.
Safety and Health Assessment
The European Food Safety Authority (EFSA) has classified lysozyme as a safe food additive. No Acceptable Daily Intake (ADI) value has been established, as no health concerns have been identified at normal consumption levels. The only relevant safety concern relates to individuals with a known egg allergy, who may experience allergic reactions upon consuming products containing E1102.
References
- European Commission – Regulation (EC) No. 1333/2008 on food additives. Available at: https://eur-lex.europa.eu
- EFSA (European Food Safety Authority) – Re-evaluation of lysozyme hydrochloride (E 1102) as a food additive. EFSA Journal, 2021.
- Regulation (EU) No. 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers.
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