L-cysteine hydrochloride monohydrate

L-Cysteine Hydrochloride Monohydrate (CAS 7048-04-6 ), also known as L-Cys HCl and listed as E920 in food applications, is the stabilized salt form of the amino acid L-cysteine. It functions as a dough conditioner, antioxidant, and reducing agent across food, pharmaceutical, and personal care manufacturing.

In commercial baking, E920 reduces mixing time and improves dough extensibility in bread, crackers, and pizza bases by cleaving disulfide bonds in gluten networks. Pharmaceutical manufacturers use it as a precursor in amino acid infusion formulations and as a stabilizing agent in peptide synthesis.

In personal care, it is the active ingredient in professional hair relaxing and waving treatments, where it modifies keratin structure without the harshness of thioglycolate systems. Food and nutraceutical producers also incorporate it into flavor development applications.

In these savory applications, it acts as a precursor to meat-like aroma compounds in processed products. L-Cysteine Hydrochloride Monohydrate is supplied as a white crystalline powder that is highly soluble in water. It is available in USP , BP , and Ph. Eur. grades for pharmaceutical use.

The material also meets food-grade specifications according to FCC standards for food and nutraceutical applications. Packaging typically ranges from kilogram quantities up to bulk sacks for industrial-scale procurement. This ensures flexibility for both laboratory and large-scale manufacturing needs.

The product is also available in EP and ACS grades depending on specific regional requirements. These high-purity standards ensure consistent performance in sensitive chemical reactions and pharmaceutical compounding. Proper storage in a cool, dry environment is recommended to maintain stability.

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