Allervibe
E920
L-cysteine
An amino acid used as a flour treatment agent to relax dough and shorten mixing and proving times.
i Additive Details
| Is E920 L-cysteine safe?
The commercial source is the point that matters most to many readers. L-cysteine can be made by hydrolysing keratin from duck and other poultry feathers, from hog bristle or from human hair, or by bacterial fermentation on a plant-based medium. The label states only L-cysteine or E920 and never the route, so vegetarian, vegan, halal and kosher readers who need to know have to ask the manufacturer. The substance itself is an amino acid present in ordinary dietary protein and is not toxic at use levels.
| Uses
Acts as a reducing agent that weakens the gluten network so dough stretches more easily and springs back less. It is common in pizza bases, bagels, burger buns, tortillas, croissants and biscuits, and is also used in some savoury flavourings.
| Interactions
It is a reducing agent and works in the opposite direction to oxidising improvers such as ascorbic acid (E300), so bakers often balance the two in the same recipe. It is used almost exclusively in wheat doughs, so products containing it normally contain gluten as well.
| Origin
Produced either by acid hydrolysis of keratin from feathers, bristle or hair followed by purification, or by fermentation with selected bacteria on a plant-derived medium. The purified substance is the same whichever route is used.
| Daily Intake
ADI not specified. L-cysteine occurs naturally in protein foods, and the amount taken in from bakery use is very small next to the amount supplied by ordinary dietary protein.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E901 White and yellow beeswax A natural wax produced by honeybees, used to glaze and coat foods.
- E903 Carnauba wax A hard plant wax from the leaves of the Brazilian carnauba palm, used to polish and glaze foods.
- E904 Shellac A resin secreted by the lac insect, used as a glazing agent to give a hard, shiny coat.
- E1404 Oxidised starch A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
- E1422 Acetylated distarch adipate A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
- E270 Lactic acid A mild acid produced by fermentation, used to acidify, preserve and adjust flavour.
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