Egg-Free Ingredients — Which E-Numbers Come From Eggs?
Two E-numbers can involve eggs: lysozyme (E1105), which is always egg-derived, and lecithin (E322), which occasionally is. Everything else in the additive system is egg-free.
Lysozyme (E1105) is an enzyme extracted from egg white, used mainly as a preservative in some hard cheeses and wines — and because egg is a declared allergen, its presence must be labelled. Lecithin (E322) is overwhelmingly made from soya or sunflower (and labelled as such), but egg lecithin exists; again, if it's egg-derived, the label must say so.
So the practical rule for egg allergy is reassuring: the allergen declaration does the work. Check for 'egg' in bold in the ingredients — the E-numbers themselves won't hide it.
Additives that can involve egg
| E-Number | Name | Safety | Details |
|---|---|---|---|
| E1105 | Lysozyme | Safe | Full details |
| E322 | Lecithins | Safe | Full details |
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Additive data sourced from Open Food Facts (ODbL licence) and the European Food Safety Authority (EFSA). This page is for general information and does not provide medical or dietary advice.