A natural antimicrobial enzyme found in egg whites, tears, and saliva — part of the body's own immune defense. In food, it acts as a preservative, preventing unwanted bacterial growth in aged cheeses, beer, and some wines without altering taste or appearance. It is one of the more 'clean label' preservatives available. People with egg allergies should be cautious, as it is derived from hen eggs and must be declared on labels.
This additive is authorised to be used in the following 5 food categories:
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