Lysozyme – E1105

Toxicity: Half

What is Lysozyme E1105

Food additive E1105, also known as apoenzyme, is a substance used in the food industry to improve the characteristics of certain foods and beverages. This additive, approved by the European Union, is obtained from natural enzymes that can be produced by different organisms, such as bacteria, fungi or yeast. These enzymes are purified and the cofactors necessary for their enzymatic activity are removed, leaving only the protein part, what is known as an apoenzyme. The use of this additive allows you to improve the texture, flavor and appearance of some food products. It is mainly used in the production of baked products, such as bread, cookies and cakes, where it helps achieve better dough fermentation and greater water retention capacity, which translates into greater freshness and durability of the product. Additionally, the additive E1105 is used in the dairy industry, helping to improve the texture and consistency of products such as yogurt, butter and cheese. It is also used in the manufacture of fermented beverages, such as beer and wine, to promote fermentation and improve the flavor and stability of the product. It is important to note that the additive E1105 is considered safe for human consumption in the quantities permitted by health authorities. However, as with any food additive, it is advisable to consume it in moderation and follow product labeling instructions. In summary, the additive E1105, or apoenzyme, is a substance used in the food industry to improve the characteristics of certain foods and beverages, especially in the fermentation of doughs and in the production of dairy products and fermented beverages. Its use is considered safe, as long as it is consumed in the recommended quantities.

Adverse effects of Lysozyme E1105

We cannot provide specific information on the adverse effects of the additive E1105, as this question refers to a specific food additive and we do not have access to a detailed database on additives and their adverse effects. However, as is the case with all additives and chemicals used in foods, it is important to note that some individuals may be more sensitive or have adverse reactions to certain food additives. If you have any concerns about E1105 or any other food additive, we recommend speaking to a health professional or checking your country’s food safety regulations. Additionally, you can review scientific studies, opinions from food toxicology experts, and safety statements issued by food regulatory authorities, such as the European Food Safety Authority (EFSA) or the United States Food and Drug Administration ( FDA). These sources can provide you with more accurate and up-to-date information on the possible adverse effects of the E1105 additive and guide you on its safe consumption.

How do you get Lysozyme or E1105?

The additive E1105, also known as the limit enzyme of malt products produced by Aspergillus niger, is obtained by following these steps

Cultivation of Aspergillus niger To obtain the additive E1105, a strain must be cultivated of Aspergillus niger in a suitable culture medium. This fungus can be found naturally in different organic substrates, such as grains or vegetables.

Fermentation Once the Aspergillus niger strain is obtained, the fermentation process is carried out. To do this, the fungus is inoculated into the culture medium and the optimal conditions of temperature, pH and oxygenation are provided for its growth. During fermentation, Aspergillus niger produces the enzyme that will later become the additive E1105.

Extraction of the enzyme After a period of fermentation, the extraction of the enzyme from the malt products produced by Aspergillus niger is carried out. To do this, the fungal biomass is separated from the culture medium and processed to obtain the enzyme in pure form.

Purification of the additive The enzyme obtained is purified through different separation and purification techniques, such as chromatography and filtration. This allows the E1105 additive to be obtained in its purest form and free of impurities. It is important to note that the exact process of obtaining the E1105 additive may vary depending on the manufacturer and the specific regulations of each country. Therefore, it is advisable to consult reliable and authoritative sources of information to obtain precise details about the process of obtaining this food additive.

Food use of Lysozyme E1105

The additive E1105, also known as Lissocim enzyme, is widely used in the food industry due to its preservative and texture-improving properties. Below are some of the common food uses for the additive E1105

Cheese E1105 is used in cheese manufacturing to prevent the growth of undesirable bacteria and prolong its shelf life. It also helps maintain the texture and consistency of the cheeses.

Meat products In the production of meat products, E1105 is used as a preservative agent to prevent the growth of microorganisms and prolong the shelf life of the products. It also improves the texture and prevents the appearance of oxidation.

Baking and Pastry In the baking and pastry industry, E1105 is used to improve the texture of baked products. Helps breads and cakes have a softer, fluffier texture.

Beverages E1105 is used in some beverages as a thickening and stabilizing agent. It helps improve the texture and consistency of drinks, as well as prevent the separation of ingredients. It is important to highlight that E1105 must be used in the quantities and conditions approved by the regulatory authorities of each country. Additionally, people with allergies or sensitivity to dairy products should use caution when consuming foods containing this additive, as it is derived from egg white. It is always recommended to read food labels and follow the recommended consumption instructions.

Industrial use of Lysozyme E1105

The additive E1105, better known as lysozyme, is a compound used in the food industry for its preservative and antibacterial properties. Below are some of the most common industrial uses of this additive

Food Preservation Lysozyme is used as a preservative in a variety of foods, especially dairy and meat products. Helps extend the shelf life of food by inhibiting the growth of bacteria and other microorganisms.

Wine industry In wine production, lysozyme is used to prevent unwanted malolactic fermentation, which can cause defects in the flavor and aroma of wine. It is added during production to inhibit the growth of the bacteria responsible for this fermentation.

Dairy industry Lysozyme is used in the production of cheeses, especially those that require a long ripening period. It helps prevent the growth of unwanted bacteria and contributes to the preservation and quality of the cheese.

Bakery and pastry In the baking and pastry industry, lysozyme is used in the manufacture of baked goods to prevent the proliferation of bacteria and prolong the shelf life of products.

Egg preservation Lysozyme is used in the egg industry to extend the shelf life of these products. It is added to fresh eggs or products containing eggs to inhibit the growth of bacteria and prevent spoilage. It is important to highlight that the use and dosage of the additive E1105 (lysozyme) is regulated by the health authorities of each country, so it is necessary to comply with the limits and restrictions established for its application in each food industry.

Recommended consumption of Lysozyme E1105

E1105 additive, also known as lysosomal enzymes, is commonly used in the food industry as a fining agent and stabilizer. According to European Union regulations, the maximum recommended consumption of this additive is 1 mg/kg of body weight per day. It is important to keep in mind that this figure refers to daily consumption and should not be exceeded to avoid possible adverse health effects. In addition, it is essential to follow the recommendations for use and doses established by the manufacturers of food products that contain this additive. It is always advisable to consult the specific information on each additive and follow the recommendations of the food safety authorities in your country to ensure safe and appropriate consumption of additives in foods.

The additive E1105, also known as lysozyme, is a natural enzyme found in certain foods and has beneficial health properties. Below are some of its beneficial properties

Antimicrobial action Lysozyme is known for its ability to inhibit the growth of certain microorganisms, such as bacteria and fungi. This helps preserve food and prevent the proliferation of harmful microorganisms.

Immune system booster Lysozyme has also been shown to have immunomodulatory properties, meaning it can help strengthen the immune system. This may be especially beneficial in people with weakened immune systems or susceptible to infections.

Prevention of respiratory infections Some research suggests that lysozyme may be effective in preventing respiratory infections, such as the common cold and flu. This is due to its ability to inhibit the growth of certain bacteria that cause these infections.

Eye protection Lysozyme is found in tears and the fluid around the eyes. Its presence in this area is believed to provide protection against eye infections and helps keep eyes healthy. It is important to note that while the E1105 additive may have beneficial health properties, excessive consumption of any additive may not be advisable. It is always advisable to follow the instructions and doses recommended by health authorities and consult a health professional if you have any specific concerns.