In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea. In wine, OIV has approved Lysozyme as active ingredient to the level of 500 ppm (50 grams per hectoliter).
The European Union has approved the use of Lysozyme as of October 26, 2001. The use of Lysoch L4 in food and beverage regulations should always be consulted concerning the status of this product with the local authorities.