Uses: Lysozyme is used in infant nutrition, pharmaceutical preparations, and as a preservative in grated hard Italian cheeses.
May be harmful by inhalation or ingestion, or act as an irritant. Also, it can be potentially dangerous to those who have allergies towards milk and eggs, so should be used with caution.
Description: Lysozyme is an anti-bacterial preservative. An enzyme, that is a normal constituent of tears, saliva, blood and (human) milk.
Commercially prepared from chicken eggs or by bacteria.