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E1105
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LysozymePreservatives, Enzymes, Anti-bacterial
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Foodditive is a community site and iPhone application providing comprehensive information on E-numbered food additives. There are hundreds of food additives which may be used to improve the colourAdded to change or intensify colour in food., flavourA natural or artificial compound used to give food a particular taste or smell., texture, or storage life of food.
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Description
Lysozyme is an enzymeAre proteins used to catalyse (cause or accelerate) a chemical reaction. that is naturally occurring in hen's egg whites and can also be found in human tears, saliva, blood and milk. Commercially it is purified from hen egg whites and functions as an anti-bacterialA name given to anything that will destroy bacteria or suppress bacterial growth or their ability to reproduce. agent by destroying the cell walls of gram positive bacteria. Lysozyme acts as a natural preservativeUsed to prevent spoilage of food by inhibiting or preventing the growth of bacteria, fungi and other microorganisms. that inhibits the growth of bacteria that lead to spoilage. It is mainly used in the cheese industry in the maturation of European cheeses, by preventing the growth of Clostridium tyrobutyricum spores which cause butyric acid fermentationThe chemical breakdown of a substance by yeasts, bacteria or other microorganisms. leading to product loss and spoilage.
Common Uses
Used in European semi-hard cheeses like Gouda, grana and Gruyère cheeses.
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