Safety Reference
Danger
H317May cause an allergic skin reaction
H319Causes serious eye irritation
H334May cause allergy or asthma symptoms or breathing difficulties if inhaled
Sourcing Lysozyme (chicken egg white)?
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Agar
Food thickener and gelling agent
Sourcing Lysozyme (chicken egg white)?
Post a free purchase request — no account needed. It reaches suppliers of this product, and replies go straight to your inbox.
Lysozyme (chicken egg white) is an enzyme naturally present in egg whites, produced in the hen's oviduct and formed around the egg yolk. It is primarily used as a food additive in cheese production for its antimicrobial properties.
Content scope: Information here supports chemical identification and industrial supply, research, and manufacturing contexts. It is not a therapeutic claim, medical advice, or drug-use instructions.
The international HS code for Lysozyme (chicken egg white) (CAS 9001-63-2) is 3507.90.
3507.90
3507 90 90
Classification per the EU customs inventory ECICS (2026-07 snapshot, HS 2022). National tariff lines and product form can affect the final classification.
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