L-cysteine Hydrocholoride

L-cysteine hydrochloride is the salt form of L-cysteine, an amino acid. It is often produced commercially through the hydrolysis of animal proteins, such as feathers or hair, or through fermentation processes using microorganisms. It is then chemically treated to form the hydrochloride salt.

This ingredient functions as a dough conditioner in baked goods. It helps to improve the texture and workability of dough, leading to a softer crumb and a more consistent product. It is commonly found in breads, bagels, and other bakery items.

L-cysteine hydrochloride is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of the amino acid cysteine, which is naturally present in the body and in many protein-rich foods. JECFA has evaluated L-cysteine and established an acceptable daily intake. No significant health concerns are associated with its consumption at typical dietary levels.