Lysozyme (chicken egg white) is an enzyme naturally present in chicken egg white, formed from secretions of the hen's oviduct. It is used as a food additive with mucolytic and preservative functions.
Content scope: Information here supports chemical identification and industrial supply, research, and manufacturing contexts. It is not a therapeutic claim, medical advice, or drug-use instructions.
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Lysozyme family
enzyme used in cheese production
Potassium acetate
food acidity regulator
Pyruvic acid
Flavoring agent or adjuvant
Lutein
Natural food coloring and nutrient
Vitamin A acetate
Vitamin A dietary supplement
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Sourcing Lysozyme (chicken egg white)?
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