Use Restriction s and Labeling R equirement s of 
Hen Egg White Lysozyme Hydrolysate  as a Food 
Ingredient  
MOHW Food No.1 12130 1021 , 8 June 2023 
Article 1  
The regulation  is prescribed in accordance with the provisions of Paragraph 2 
of Article 1 5-1 and Subparagraph 10 of Paragraph 1 of Article 22 of the Act 
Governing Food Safety and Sanitation . 
 
Article 2 
The hen egg white lysozyme hydrolysate referred to herein is obtained from 
hen egg white lysozyme via sequential steps including enzymatic hydrolysis by 
subtilisin protease derived from  Bacillus licheniformis , filtration and spray 
drying etc . 
 
Article 3  
For use as a food ingredient,  the hen egg white lysozyme hydrolysate  shall 
comply with  the following requirements : 
1. Specifications listed  in the A ppendix . 
2. Can only be used for  food supplements  intended for adult population , and 
the daily intake  shall not exceed  1 g. 
 
Article 4  
The labelling of food products containing the  hen egg white lysozyme 
hydrolysate  shall bear the following warning statement:  This product  can only 
be used for  adult population , egg-allergic individuals , pregnant women, 
lactating women and those with chronic kidney disease shall avoid consuming.  
 Appendix  
Specifications of the hen egg white lysozyme hydrolysate  
Appearance : White to light yellow powder  
Solubility : Freely soluble in water  
Protein*: 80-90% 
Tryptophan : 5-7% 
Tryptophan/Large Neutral Amino Acids** ratio: 0.18-0.25 
Degree of hydrolysis : 19-25% 
Moisture : < 5% 
Ash: < 10% 
Sodium : < 6% 
Heavy metals   
Arsenic : < 1 ppm  
Lead : < 1 ppm  
Cadmium : < 0.5 ppm  
Mercury : < 0.1 ppm  
 
 
⁎ : Total Nitrogen × 5.30  
⁎⁎ : Calculated  by Phenylalanine , Isoleucine , Leucine , Valine  and Tyrosine . 
 