Lysozyme from hen egg white (HEW) delivers strong antimicrobial activity against susceptible Gram-positive bacteria. Designed for reliable performance across pH 6.0–9.0 and 37°C–50°C, supporting longer shelf life and cleaner microbial control in food, beverage, and oral care formulations. White crystalline powder. Activity 20,000–100,000 U/mg (Micrococcus lysodeikticus assay). MOQ 1 kg. Ships worldwide.
Lysozyme Enzyme Powder
20,000 – 100,000 U/mg
Lysozyme is a natural antimicrobial enzyme that helps inhibit susceptible bacteria, supporting process stability and extended shelf life. It is widely used in dairy, beverages, meat/seafood preservation, and oral care products.
Natural antimicrobial in cheese—helps prevent late blowing caused by Clostridium tyrobutyricum in Gouda, Edam, and other hard cheeses.
Controls lactic acid bacteria in wine as an alternative to sulfites, supporting microbial management in EU and many wine-producing countries.
Natural preservative for processed meats—extends shelf life by inhibiting Gram-positive spoilage bacteria.
Used as an active ingredient in throat lozenges and oral care products for antimicrobial activity against oral pathogens.
Surface treatment for fresh fish and shrimp—delays microbial spoilage and helps extend refrigerated shelf life.
Incorporated into edible films and coatings for active food packaging—forms an antimicrobial barrier on cheese and meat surfaces.
| Enzyme Name | Lysozyme (EC 3.2.1.17) |
| Source | Hen egg white (HEW) |
| Activity | 20,000 – 100,000 U/mg (Micrococcus lysodeikticus assay) |
| Working pH | 6.0 – 9.0 |
| Working Temperature | 37°C – 50°C |
| Appearance | White crystalline powder |
| Shelf Life | 36 months (sealed, cool, dry) |
| Packaging | 1 kg / 5 kg / 25 kg |
| MOQ | 1 kg |
| Certifications | E1105 (EU approved), USP/FCC, ISO 9001, HALAL, KOSHER |
Supplied from hen egg white (HEW) and supported with certifications including E1105 (EU approved), USP/FCC, ISO 9001, HALAL, and KOSHER for smoother regulatory preparation.
Available within 20,000–100,000 U/mg (Micrococcus lysodeikticus assay), helping you select the right strength for cheese, wine, meat/seafood, and oral care applications.
Optimized for performance in pH 6.0–9.0 and 37°C–50°C, supporting stable antimicrobial control in real production environments.
MOQ starts at 1 kg with packaging options of 1 kg / 5 kg / 25 kg, making it easy to trial, scale, and maintain consistent supply planning.
Lysozyme is a natural antimicrobial enzyme (EC 3.2.1.17) that helps inhibit susceptible bacteria by targeting bacterial cell wall structures, supporting microbial control in food and oral care formulations.
We supply Lysozyme with activity of 20,000–100,000 U/mg, measured using the Micrococcus lysodeikticus assay. Final dosing should be confirmed in your application trials.
Recommended working conditions are pH 6.0–9.0 and 37°C–50°C. If your process differs, we can help you evaluate suitability based on your formulation and target organisms.
Yes. The product is certified E1105 (EU approved) and also supports USP/FCC, ISO 9001, HALAL, and KOSHER documentation as required.
Store sealed in a cool, dry place. Under proper storage conditions, shelf life is 36 months.
Tell us your application and target dosage. We’ll respond with a free sample option, COA, and competitive pricing within 24 hours.