Lysozyme chloride is widely used in the food industry as a natural preservative due to its ability to break down bacterial cell walls, effectively inhibiting the growth of certain bacteria. It is commonly added to dairy products, such as cheese, to extend shelf life and prevent spoilage. In the pharmaceutical sector, it is utilized in formulations for its antimicrobial properties, particularly in products designed to treat infections or support immune function. Additionally, lysozyme chloride is employed in biotechnology research as a tool for cell lysis and protein extraction. Its applications also extend to cosmetics, where it is incorporated into skincare products for its antibacterial and anti-inflammatory benefits.