Lysozyme has been used to preserve fresh fruits and vegetables, tofu bean curd, seafoods, meats and sausages, potato salad, cooked burdock with soy sauce, and varieties of semi-hard cheeses such as Edam, Gouda and some Italian cheeses. Lysozyme added to infant feeding formulae makes them more closely resemble human milk
Lysozyme is a purified product, extracted from hen eggs white for use in food and pharmaceutical applications. As a natural antimicrobial enzyme, it is mainly used in cheese, meat and wine industries.