L-cysteine (E920)

L-cysteine (E920) - what is it?

L-cysteine, designated as E920, is an amino acid used as a food additive, known primarily for its bakery-enhancing properties. It is a naturally occurring amino acid that can also be produced synthetically or obtained from natural sources such as chicken feathers or human hair. E920 is valued in the food industry for its ability to accelerate fermentation processes and improve the texture and shelf life of bread and other bakery products.

Properties of L-cysteine

L-cysteine acts as a reducing agent that can break disulfide bonds in gluten proteins, leading to a softening of the dough and making it easier to handle. In addition, it improves the texture and volume of bread, which is particularly important in the production of bread and other bakery products.

Uses of L-cysteine

The primary use of L-cysteine in the food industry is to improve the quality of bakery products, including bread, pastries, and crackers. E920 is also used in the production of certain types of pasta and in meat production, where it can serve as a protein conditioner.

Where to buy L-cysteine?

L-cysteine is available through food additive suppliers and specialty stores, both in-store and online. It can be purchased in powder or tablet form, depending on your needs and use in the manufacturing process.

L-cysteine and its functions in foods

As a food additive, E920 plays a key role in improving the quality and shelf life of bakery products while facilitating their production. By improving the texture of the dough, L-cysteine ensures that baked goods are soft and fluffy, resulting in better consumer acceptance of the product.