As additive E1105, lysozyme is added to some hard cheeses to stop unwanted late fermentation, and sometimes to wine for the same reason. Because it is drawn from egg white, it is not vegan, and it is one more reason the cheese and wine aisles reward label-reading.
RennetTraditional rennet is an enzyme taken from the stomach of a slaughtered calf. Plenty of cheese now uses an animal-free version instead, but the label rarely tells you which, and either way the cheese still contains dairy.
Albumin and albumenAlbumin is the workhorse protein of egg white, and sometimes of blood plasma. Either way it is an animal binder wearing a lab-coat name.
WineWine is grapes, but the way it is clarified is the catch. Many bottles are fined with fish, egg, milk or gelatin, others with clay or plant protein, and the label almost never tells you which.
Frequently asked
What is E1105?
It is lysozyme, an enzyme used as a preservative. Commercial lysozyme is extracted from egg white, so E1105 is not vegan.
Which foods contain lysozyme?
Mainly some hard and aged cheeses, where it controls bacteria, and occasionally wine. It is an egg-derived additive.
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