Lysozyme1000
Lysozyme1000 is hen egg-white lysozyme standardised to 1000 enzymatic activity units per milligram on the Shugar scale.
The enzyme is a 14.3 kDa muramidase (CAS 12650-88-3) that hydrolyses the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine in bacterial peptidoglycan. The result is lysis of vulnerable Gram-positive cells, which is the basis for its use as a natural antimicrobial in cheese and selected beverages.
We source bulk Lysozyme1000 from top China manufacturers for our partners. The manufacturer is in Zhejiang. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 20 kg fibre drum with double PE liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | White to off-white crystalline powder |
| Activity | ≥ 1,000 units/mg (minimum) |
| Protein Content | ≥ 90.0% |
| Loss on Drying | ≤ 8.0% |
| pH (1% solution) | 3.0–4.5 |
| Specific Activity | 20,000–50,000 units/mg protein |
| Isoelectric Point | pH 10.5–11.0 |
| Heavy Metals (as Pb) | ≤ 10 mg/kg |
| Lead (as Pb) | ≤ 2 mg/kg |
| Arsenic (as As) | ≤ 1 mg/kg |
| Total Plate Count | ≤ 1,000 CFU/g |
| E. coli | Negative/g |
| Salmonella | Negative/25g |
Common Markets Grades
Lysozyme1000 refers specifically to material with a guaranteed minimum activity of 1000 Shugar units per milligram, which is the standard food-grade specification.
The material is a fine off-white to pale-pink crystalline powder. The pink tint comes from trace pigments carried through from the egg-white feedstock and varies slightly between lots.
Higher-activity grades up to 23000 USP units per milligram are produced for pharmaceutical use under USP and Ph. Eur. monographs. These grades undergo additional purification and tighter microbial control.
A liquid grade is produced for in-line dosing into cheese-milk lines, sold as a chilled aqueous solution at 5 to 10 percent active. Standard food-grade powder ships in 1 kg, 5 kg, or 20 kg foil-lined drums with desiccant and is stored refrigerated.
Applications
- Semi-hard and hard cheeses such as Grana Padano, Provolone, Edam, and Gouda to suppress late blowing by Clostridium tyrobutyricum
- Long-aged Italian cheeses where butyric-acid fermentation is the dominant defect
- Wine clarification and microbial control as an alternative to sulphur dioxide
- Sake brewing for control of hiochi bacteria
- Beer stabilisation in selected craft applications
- Casings and surface treatments for cured sausages
- Pharmaceutical formulations for sore-throat lozenges and topical eye preparations
- Infant-formula fortification in selected markets, where lysozyme is added to mimic the high concentration found in human milk
- Cosmetic and personal-care formulations as an enzyme-based active ingredient
- Veterinary and aquaculture products as a digestive and immune-support ingredient
- Diagnostic reagents in clinical microbiology kits
Brands Using Lysozyme1000
Widely-distributed consumer products that list Lysozyme1000 on the ingredient label.
- BelGioioso CheeseGrana Padano ↗Ingredient list per US retail listings: milk, salt, rennet, lysozyme (egg white) - used to control Clostridium late blowing in PDO Grana PadanoLabel verified 2026-05-24
- AmbrosiGrana Padano DOP ↗Ingredient declaration: milk, salt, rennet, preservative lysozyme from eggLabel verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Lysozyme1000
Top Lysozyme1000 manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Lysozyme1000
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Lysozyme1000 out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Lysozyme1000 together with other ingredients such as Calcium Propionate, Sodium Diacetate and Sodium Propionate into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Lysozyme from hen egg white is authorised in the European Union as the food additive E1105, with the main authorised application being suppression of late blowing in semi-hard and hard cheeses.
In the United States, hen egg-white lysozyme is GRAS for use in cheese under FDA GRAS Notice 64 and is also accepted for use in casings and as a surface treatment for cured meat products.
Because the source material is egg, the ingredient must be declared on finished-product labels as a recognised allergen in the European Union, the United States, Canada, Australia, and other major markets.
JECFA has reviewed lysozyme and concluded that an acceptable daily intake is not specified, reflecting a favorable safety profile.
The substance is Kosher (dairy or pareve depending on processing) but is not Halal certifiable, because Halal certification frameworks for egg-derived enzymes vary by certifier.
Manufacturing Process
Industrial lysozyme is extracted from hen egg white, which contains the enzyme at roughly 3.5 percent of total protein.
Fresh or pasteurised liquid egg white is the starting material. The pH is adjusted and the protein fraction containing lysozyme is captured by direct ion-exchange chromatography on a cation-exchange resin, using the high isoelectric point of the enzyme (around pH 11) to bind it selectively while ovalbumin and other egg proteins pass through.
The bound enzyme is eluted with a salt gradient, concentrated by ultrafiltration, and crystallised from a controlled sodium chloride solution. The crystals are washed, redissolved, recrystallised for purity, and finally freeze-dried or spray-dried to give the food-grade powder.
Activity is verified by the Shugar turbidimetric assay using a Micrococcus lysodeikticus cell suspension. Each lot is also checked for residual ovomucoid and other egg proteins, since these are the basis of the egg-allergen labelling requirement.
