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Doubtful — depends on source
E1105 (Lysozyme) is an enzyme usually extracted from egg white; it is generally halal if the egg is acceptable, but is treated as doubtful because the source and any processing aids are seldom stated.
Lysozyme is an enzyme, obtained mainly from hen egg white, used as a preservative — notably to prevent late blowing (gas defects) in some hard cheeses. It is also an allergen concern for those avoiding egg.
Extracted and purified from egg white. Processing aids may be used during purification.
Lysozyme from egg white is generally acceptable to most scholars, since eggs are halal — so the enzyme itself is usually treated as permissible. It is presented as doubtful because the source and any processing aids are seldom stated, and some prefer to verify. It is also important information for anyone with an egg allergy.
It may be found in — this does not mean every product below contains it.
LysozymeE1105Preservative (E1105)INS number: 1105
In Singapore, verify the finished product on the MUIS HalalSG register or contact the manufacturer if you need to confirm the source and processing.
Check MUIS HalalSGSources: EFSA, FAO/WHO, MUIS · Last reviewed: July 2026 · This guidance is not certification.
It is usually from egg white, which most scholars accept, so it is generally treated as permissible. It is presented as doubtful because the source and processing aids are seldom stated — verify if you need certainty.
Yes, food lysozyme is usually extracted from hen egg white — which also makes it relevant for those with an egg allergy.
'Lysozyme' or 'E1105'.
Humble Halal methodology: we classify additives by their common origin, not by any specific product. A generally-halal ingredient does not make a finished product halal-certified. This page is general guidance, not certification or religious/legal advice — always verify the complete product. Last reviewed July 2026.