GB 2760-2024 National food safety standard for uses of food additives 
| Chinese Name | 溶菌酶 |
|---|---|
| English Name | lysozyme |
| CNS | 17.035 |
| INS | 1105 |
| Function | preservative |
| Quality specification | |
| JECFA specification information |
| Food Category No. | Food Name | Maximum usage level(g/kg) | Remarks |
|---|---|---|---|
| 01.06 | Cheese, processed cheese, cheese product, and cheese-like product | 按生产需要适量使用 | |
| 01.06.01 | Unripened cheese | 按生产需要适量使用 | |
| 01.06.02 | Ripened cheese | 按生产需要适量使用 | |
| 01.06.03 | Whey cheese | 按生产需要适量使用 | |
| 01.06.04 | Processed cheese, cheese product | 按生产需要适量使用 | |
| 01.06.04.01 | Plain processed cheese | 按生产需要适量使用 | |
| 01.06.04.02 | Flavored processed cheese | 按生产需要适量使用 | |
| 01.06.05 | Cheese-like product | 按生产需要适量使用 | |
| 01.06.06 | Whey protein cheese | 按生产需要适量使用 | |
| 15.03 | Fermented alcoholic beverage (excluding 15.03.01 Grape wine) | 0.5 | 15.03.01葡萄酒除外 |
| 15.03.02 | Yellow rice wine | 0.5 | |
| 15.03.03 | Fruit wine | 0.5 | |
| 15.03.04 | Mead | 0.5 | |
| 15.03.05 | Beer and malt beverage | 0.5 | |
| 15.03.06 | Other fermented alcoholic beverage (carbonated) | 0.5 |