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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

LYSOZYME HYDROCHLORIDE
INS: 1105
Chemical names: POLYPEPTIDE OBTAINED FROM HEN'S EGG WHITES CONSISTING OF 129 AMINO ACIDS; IT IS USUALLY OBTAINED IN THE HYDROCHLORIDE FORM FOR FOOD USE; IT POSSESSES ENZYMATIC ACTIVITY (EC 3.2.1.17)
Synonyms: LYSOZYME
Functional class: PRESERVATIVE
Latest evaluation: 1992
ADI: ACCEPTABLE
Comments: Enzyme derived from edible animal tissue commonly used as food; it may therefore be regarded as food
Report: TRS 828-JECFA 39/11
Specifications: COMPENDIUM ADDENDUM 12/FNP 52 Add. 12/67 (METALS LIMITS) (2004)
Tox monograph: FAS 30-JECFA 39/25
Previous status: 1992, COMPENDIUM ADDENDUM 1/FNP 52 Add.1/61. N
 
29 May 05    




    See Also:
       Toxicological Abbreviations