Is E1105 (Lysozyme) Halal?
Yes — this one is Halal.
Halal
High confidence About this ruling
About this ruling
- Evidence confidence
- High means this page cites a primary regulator listing and a named Halal certifier listing, retrieved 15 August 2026. That describes the quality of the sources on this page—not a Halal certificate for the pack or outlet in your hand.
Lysozyme (E1105, INS 1105) used in food is hen-egg-white enzyme.
Evidence at a glance
Named sources used for this page. Open the full Sources block for notes and citation numbers.
| Source | Type | Retrieved |
|---|---|---|
| Regulation (EC) No 1333/2008 on food additives European Union | Regulatory / labelling | |
| EFSA — Lysozyme (E1105) as a food additive European Food Safety Authority | Regulatory / labelling | |
| European Commission — Food additives European Commission | Regulatory / labelling | |
| Codex GSFA online FAO / WHO Codex | Regulatory / labelling | |
| SANHA — E-numbers SANHA | Certifier / jurisdiction |
Additive identity
Possible source pathways
The finished molecule can be identical across feedstocks. The Halal ruling follows the pathway, not the code alone.
- animal · Typical Halal Commercial food-grade lysozyme is extracted from hen-egg white. Ordinary chicken eggs are Halal. It is not porcine.
Why this ruling
Lysozyme (E1105, INS 1105) in food is almost always hen-egg white. EFSA’s identity opinion frames it that way. Eggs are Halal under mainstream Sunni practice, so the enzyme is Halal.[1][2]
It is used in some hard cheeses to stop late blowing. That does not automatically Halal-certify the cheese: rennet is a separate enzyme. Lysozyme is not gelatin.
Where you'll find it
- Ripened hard cheese (late blowing prevention)
- Occasional wine/cider microbiological control
How to verify
1) Match E1105, INS 1105, or lysozyme. 2) Treat food-grade lysozyme as Halal egg protein. 3) If you avoid eggs, skip it. 4) Cheese may still use animal rennet—check that separately.
- E1105 = lysozyme = egg-white enzyme → Halal.
- Not gelatin; not animal rennet.
- Cheese may still have other enzymes.
Conditions for Halal
- Hen-egg lysozyme / E1105 → Halal
- Egg allergy or vegan practice → avoid (health / ethics, not a fiqh ban on eggs)
- Finished cheese: still verify rennet and starter enzymes
Scholarly differences
Egg-white lysozyme is not a Scholarly difference insect colour and not porcine pepsin. People with egg allergy or vegan practice will avoid it for non-fiqh reasons. Animal-derived proteases are a different page (E1101).
Frequently asked questions
Is lysozyme Halal?
Is it vegetarian?
Sources
Named Islamic, certifier, manufacturer, and regulatory sources used on this page. Inline markers like [1] jump here. Retrieval dates show when we last checked the live URL. Editorial methodology.
Certifier / jurisdiction
Regulatory / labelling
-
Regulation (EC) No 1333/2008 on food additives
European Union
Union-list identity—not a Halal certificate.
Retrieved:
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EFSA — Lysozyme (E1105) as a food additive
European Food Safety Authority
Identity as an enzyme obtained from hen-egg white.
Retrieved:
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