Is E1105 halal?

What is E1105?

Lysozyme is a natural enzyme extracted from hen egg white. It breaks down the cell walls of certain bacteria, so it works as a preservative. In hard cheeses it stops spoilage bacteria that cause late swelling and cracks during ripening.

Why it's marked “Generally halal”

Eggs are halal, and lysozyme is simply a protein taken from egg white. JECFA even regards it as a food, since it comes from edible animal tissue. No slaughter, insect or alcohol source is involved in making it.

How to check the label

No halal check is needed for lysozyme itself. In cheese, other ingredients such as animal rennet may matter more, so check the whole label or look for a halal certificate.

Where you'll find it

• hard cheese
• ripened cheese
• wine

Good to know

• Because it comes from egg white, it can cause reactions in people allergic to egg, and EU labels must declare it as an egg ingredient.
• EU specifications define it as a protein of 129 amino acids obtained from hens' egg whites.

Similar additives

• E200 Sorbic acid Generally halal
• E202 Potassium sorbate Generally halal
• E211 Sodium benzoate Generally halal
• E220 Sulphur dioxide Generally halal
• E250 Sodium nitrite Generally halal
• E260 Acetic acid Generally halal

See all 89 E-numbers in the halal checker

This list describes where additives usually come from. It isn't a religious ruling, and manufacturers can change their sources. Last reviewed: 14 October 2026.

Sources

1. EU additive specifications, Regulation (EU) No 231/2012 (E 1105)
2. JECFA evaluation of lysozyme hydrochloride (INCHEM)

Frequently asked questions