An egg-derived enzyme used to protect some cheeses
E1105 (lysozyme) is halal on our list, with two cautions that are not about halal status. Lysozyme is an enzyme found in large amounts in egg white, and it is the usual source of the food additive. Hen's eggs are a permitted food, so we know of no halal concern with the source. The cautions are that it is not vegan and that it can cause allergic reactions in people who are allergic to egg.
One additive database we read notes that E1105 "may cause allergies in egg-sensitive persons". If that applies to you or your child, read the allergen statement on the pack and follow your doctor's advice.
Lysozyme is an enzyme that breaks down the cell walls of some bacteria. It occurs naturally in tears, saliva, human milk, mucus and, in large amounts, egg white. In food it is the additive E1105, used as a preservative.
The additive database we read gives its origin as natural and lists its typical application as cheese and creams. It notes that it is allowed in ripened cheeses and ripened cheese products without a numerical limit (quantum satis). Research on its use in cheese describes lysozyme as a potential allergen in cheese, which is why the egg-allergy warning matters.
We list E1105 as halal because the usual source, hen egg white, is a permitted food, and we found nothing in the sources we read suggesting a forbidden ingredient. That said, our confidence is limited by two gaps. First, we found no scholarly fatwa or certifier ruling that deals with E1105 by name. Second, the additive database we read did not give a specific commercial source: it lists the origin as "natural" and leaves the common-sources field blank. We therefore say plainly that the egg source is the usual one, and that if a manufacturer used a different source, the answer might differ.
One further point applies to cheese. Lysozyme is often used in cheese, and cheese has its own halal question: the rennet. A cheese can be made with halal lysozyme and non-halal rennet, so check the cheese as a whole. Our guide to rennet explains that question.
Because the usual source is egg white, E1105 is an egg allergen. In many countries, including the EU, the law requires allergens to be declared on labels, and products containing lysozyme from egg should say so. Do not rely on the E-number alone. People with an egg allergy should always check the allergen statement, and talk to their doctor about whether cheese made with lysozyme is safe for them. This page is general information, not medical advice.
Egg-derived lysozyme is not vegan. It may be acceptable to lacto-ovo vegetarians, who eat eggs, but not to vegetarians who avoid eggs. Because the label may only say "lysozyme" or "E1105", the best approach is to look for a vegan mark or ask the maker.
| Product | Comment |
|---|---|
| Ripened and hard cheeses | Used as a preservative; check the cheese rennet too |
| Processed cheese products | Allowed in ripened cheese products |
| Creams | Listed as a common application |
It is not found in most everyday foods, which is why many people never meet it. If you do, it is almost always in cheese.
Kosher authorities have their own rules on egg-derived ingredients and on cheese. A kosher mark covers the kosher requirements and is not a halal certificate; use it only as extra information.
Lysozyme is an enzyme that breaks down the cell walls of some bacteria. That is the property food technologists use: in a ripened cheese, a small amount can help protect against unwanted bacterial growth during the long maturing period. The additive database we read lists it as a preservative and gives its main application as cheese and creams. It is not a flavour and does not usually change the taste.
Because it is an enzyme from egg white, it is a protein, and proteins are what trigger allergies. This is the reason the allergen warning is stronger for lysozyme than for most chemical preservatives.
For most Muslims shopping for cheese, E1105 is the smaller issue. The bigger ones are rennet (animal rennet from a calf not slaughtered in the halal way is a concern for many scholars), other animal-derived enzymes such as pepsin, and sometimes added flavourings. Our guides on rennet, pepsin and whey explain each. A halal-certified cheese covers all of them, including the lysozyme.
In short: for halal, E1105 itself is not the worry; for egg allergy, it is a real concern; for vegans, it is out unless the maker says otherwise; and for cheese in general, the rennet question comes first. Keeping these four points separate avoids the common mistake of treating one warning as if it covered all of them.
If you buy cheese in a country where halal-certified cheese is hard to find, a cheese labelled "suitable for vegetarians" generally uses non-animal rennet, which resolves the main issue. It does not tell you about lysozyme, which is usually egg-derived and therefore may still appear in a vegetarian cheese.
A short email works well:
| E-Code | Name | Status | Notes |
|---|---|---|---|
| E1105 | Lysozyme | Halal | Enzyme used in some cheeses, commonly made from hen egg white (an allergen). No halal concern is known from the source, but it is not vegan if egg-derived. Full guide → |
| E441 | Gelatine | Haram | Haram when from pork or from animals not slaughtered in the halal way. Halal from fish, plant-based alternatives, or certified halal sources. Scholars differ on whether transformation changes the ruling. Full guide → |
| E471 | Mono- and diglycerides of fatty acids | Doubtful | Source is not disclosed on labels and can be plant or animal. Full guide → |
| E322 | Lecithin | Doubtful | Usually soy or sunflower and therefore halal. Classed as doubtful because the source is not always stated. Full guide → |
| E270 | Lactic acid | Halal | Almost always produced by fermenting plant sugars. Rarely dairy-derived. Full guide → |
| E966 | Lactitol | Halal | Made from lactose, so it is not vegan or dairy-free. |
We list it as halal. The usual source is hen egg white, which is a permitted food. We found no scholarly ruling on E1105 itself, so we say that openly.
No, if it comes from egg white, which is the usual source.
It can. An additive database notes that E1105 may cause allergies in egg-sensitive people, so check the allergen statement and follow your doctor's advice.
Mostly in ripened cheeses and cheese products, and in some creams.
The lysozyme is not the usual concern. The cheese rennet is. See our rennet guide.
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✦ Open Free Halal CheckerThese are the pages we read for this guide. We summarise what each says; we do not claim these bodies endorse Afiya AI.