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Lysozyme

Lysozyme suppliers and sourcing guide

Lysozyme is an enzyme that splits the peptidoglycan in the cell walls of Gram-positive bacteria. Commercial lysozyme is almost all taken from hen egg white, where it is separated by ion exchange or crystallization and dried, usually as lysozyme hydrochloride. Food makers buy it as a white powder of stated activity, mainly for hard and semi-hard cheese and for winemaking, and also for cosmetic and supplement use.

See suppliersWhat to ask for on the COA
Category
Enzymes
Also known as
Muramidase · N-Acetylmuramide glycanohydrolase · Egg white lysozyme · E1105 · EC 3.2.1.17
Facts checked
November 2026

Forms and grades of lysozyme

Suppliers sell different products under the same name. Specify the one you need.

  • Lysozyme hydrochloride powder

    Crystalline or spray-dried hen egg white lysozyme as the hydrochloride salt, the most common commercial form.

  • Liquid solution

    Aqueous lysozyme for winemaking and for dosing into cheese milk.

  • Granulated or blended grades

    Lysozyme blended with carriers for easier dispersion in brines and process water.

  • Recombinant lysozyme

    Fermentation-made lysozyme (for example from Trichoderma reesei) used as a processing aid in microbial fermentation; less common than egg lysozyme.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Enzyme activity
Lysozyme activity by the turbidity drop of a Micrococcus lysodeikticus cell suspension, reported in FIP or other stated units per mg; compare offers in the same unit.
Assay (protein)
Lysozyme content on a dry basis, often by HPLC or by activity against a reference standard.
Identity and source
Statement of hen egg white source and of the egg allergen, which must be declared on finished labels in most markets.
Loss on drying
Moisture for powders by loss on drying; enzyme activity holds up better in dry product, so moisture above spec is a warning sign for activity loss in storage.
Heavy metals
Lead (and often arsenic, cadmium and mercury) by ICP-MS, reported against FCC enzyme-preparation limits or the supplier's specification.
Microbiology
Total plate count, coliforms, E. coli and Salmonella, reported against the Food Chemicals Codex (FCC) general limits for enzyme preparations or the supplier's tighter specification.

Storage, lots and expiry

Storage and shelf life

Keep lysozyme powder sealed in a cool, dry place away from light; the dry powder is fairly stable, but liquid grades are kept refrigerated. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection, since egg protein dust can cause allergic reactions in workers.

Lots and expiry dates

Record activity per mg and the chloride or salt form for each lot, since dose rates are set by activity. Keep allergen records for each lot and rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Lysozyme suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking lysozyme suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of lysozyme can brands buy?

Common forms include lysozyme hydrochloride powder, liquid solution, granulated or blended grades and recombinant lysozyme. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for lysozyme include?

Expect enzyme activity, assay (protein), identity and source, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.

How should lysozyme be stored?

Keep lysozyme powder sealed in a cool, dry place away from light; the dry powder is fairly stable, but liquid grades are kept refrigerated. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use. Supplier safety data sheets call for dust control and respiratory protection, since egg protein dust can cause allergic reactions in workers.

What is the regulatory status of lysozyme?

GRN 64, for egg white lysozyme notified by Rhodia for use on frankfurter casings and on cooked meat and poultry products as an antimicrobial agent, closed with FDA having no questions. FDA's Substances Added to Food inventory lists egg white lysozyme with the technical effects antimicrobial agent and enzyme. Health Canada's List of Permitted Food Enzymes includes lysozyme from egg white (item L.6) for use in cheddar and other named-variety cheeses. Health Canada's Natural Health Products Ingredients Database lists lysozyme with fig latex and hen egg white as source materials.

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