Lysozyme

Lysozyme (CAS 9001-63-2) is a naturally occurring antimicrobial enzyme derived primarily from hen egg white. It is commercially available under trade names including Delvozyme and KLP 602, and is also referenced as globulin or lysozymeg in technical documentation. No E-code designation applies within the EU.

In food preservation, lysozyme inhibits spoilage by hydrolyzing peptidoglycan in bacterial cell walls, making it effective against Listeria and Clostridium species in cheese, wine, and processed meats. In pharmaceutical and biotechnology applications, it serves as an antimicrobial agent in ophthalmic formulations and as a lytic tool for bacterial cell disruption in bioprocessing workflows.

Lysozyme is supplied as a white to light beige powder in food-grade and pharmaceutical-grade specifications, with compliance available against FCC and Ph.Eur. monographs. It is subject to REACH registration requirements for industrial quantities. Packaging is typically offered in sealed containers ranging from kilogram quantities to bulk drums.