Eggs are a rich natural source of proteins with diverse properties and functionality. All proteins in an egg work together to ensure supply of the developing chicken with nutrients for growths and to ensure protection from pathogens such as bacteria or viruses.
Lysozyme and our other Ovoproteins are extracted from naturally occurring hen egg-white, a non-GMO and renewable protein source.
The hen egg white supplied for the Lysozyme extraction is derived from hen eggs suitable for human consumption. The eggs come from production farms and flocks that are closely monitored by veterinary authorities in each respective country, ensuring the safety and quality of our raw materials.
The sourcing of our European egg white made from hen eggs is in full compliance with the EU directives 178/2002, 852/2004 and 853/2004 concerning the production of foodstuffs.
For each Lysozyme batch we guarantee complete traceability which drives back to the laying farm of the eggs used and the laying date.
Through extensive quality control testing of our raw materials and tightly controlled manufacturing at our GMP certified plants, we ensure the use of quality raw materials and that our products conform to the highest level of purity, activity and quality.
Egg derived proteins
Avidin is a protein present in hen egg white and tissues of birds. In hens, it is synthesized in the oviduct and then deposited in the albumin where it protects chicken embryos from disease-causing organisms that require biotin (vitamin H) to grow.
OVALBUMIN is the predominant protein in egg white comprising approximately 54% of the total protein. It is one of only two pure proteins that can adequately meet nutritional requirements for amino acids.
OVOTRANSFERRIN, (Conalbumin), is a glycoprotein with a molecular weight of 76 KDa. Ovotransferrin comprises approximately 13% of the protein content of egg albumen making the iron in a bacterial culture medium nutritionally unavailable to potentially harmful micro-organisms.