GMO COMPASS - Information on genetically modified organisms
  Feb 11, 2012 | 7:25 pm
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Lysozyme

 

E 1105 | Preservative
Possible use of gene technology Labelling
May be produced with the aid of GM microorganisms no

 

Description

Lysozymes are widely spread enzymes in nature; they occur in saliva, in lachrymal fluid and especially in egg-white.

  • Lysozyme functions as preservative by destroying the cell walls of certain bacteria.
  • Contrary to other food enzymes, lysozyme is regarded as an additive and has to be declared on the list of ingredients.

Application

In the course of the EU harmonisation lysozyme has been approved as preservative.

  • It can only be used for hard and semi hard cheeses.
  • Above that, lysozyme can unconditionally be used as enzyme – without declaration. It is used as a technical excipient to stabilise flavours in plant products.

Gene technology

Lysozyme is usually won from egg-white.

  • The production with help of genetically modified microorganisms is possible. In the meantime this process is also applied commercially. Further information is not officially accessible.

Labelling: Additives, that are produced in closed systems with the help of GM microorganisms are not subject to a labelling requirement. Prerequisite is, that the respective additive is purified and does not contain any microorganisms.

Even if the used microorganisms obtain nutrients (substrates) from GM plants, the additive is not subject to a labelling requirement.

 
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