E1105 (lysozyme)

E1105 is lysozyme, an additive used as a preservative of enzymatic nature. These numbers contain many enzymes, carriers, modified starches, and solvents, so they cannot be evaluated with a single general phrase.

For healthy eating, the main question is what this additive does in the product and whether it masks a poor composition. Sometimes it is a neutral technological assistant, while other times it indicates a sweet, starchy, or heavily processed product.

What is this additive

Lysozyme has this basis: an enzyme, more often obtained from egg white. It is chosen for its predictable behavior in production: enzymatic action, flavor transfer, moisture retention, thickening, or stabilization of structure.

The full name here is especially important. For example, modified starch may sound like a technical additive, but for someone on a low-carb diet, it still remains a potential source of carbohydrates.

Why it is used

It suppresses the growth of certain bacteria and is used, for example, in cheesemaking. In industrial recipes, it helps achieve uniform texture, taste, shelf life, and product behavior across different batches.

In home cooking, such tasks are often solved by freshness, shorter shelf life, and simple cooking techniques. In ready-made products, the additive compensates for the scale of production, storage, transportation, and the expectation of a stable appearance.

Nutritional value and metabolism

E1105 should not be automatically considered a beneficial nutrient. Even if the substance is related to an amino acid, enzyme, citric acid, or starch, its nutritional role depends on the dose and the entire recipe.

For keto, LCHF, and glucose control, modified starches, polydextrose, sweet fillers, and flavor carriers are especially important. They may be listed in the ingredients as additives but can still affect tolerance, carbohydrate load, or cravings for sweetness.

Safety and tolerance

It is important for people with egg allergies because the origin of the enzyme can be allergenic. Individual reactions depend on the amount, frequency of consumption, allergies, gut condition, medications, and dietary goals.

If a product with E1105 causes recurring discomfort, it is useful to look not only at this number but also at neighboring ingredients: sweeteners, acids, flavorings, starches, gums, and preservatives. Symptoms are often related to a combination of factors.

How to evaluate on the label

Look at where E1105 is located and what role it plays. A small technological dose at the end of the ingredient list is usually less significant than starch or carrier next to sweeteners and fillers.

The practical conclusion: Lysozyme is best evaluated calmly but attentively. For the average person, this is a reason to understand the technology of the product, and for people with keto, diabetes, allergies, or strict restrictions, it is a reason to check the composition in more detail.