L-Cysteine Monohydrochloride
L-Cysteine Monohydrochloride is a high-purity amino acid derivative widely utilized as a reducing agent in commercial baking. It acts as a dough conditioner, improving elasticity and machineability in high-volume production.
In the pharmaceutical sector, it serves as an essential stabilizer for oxygen-sensitive active ingredients. Its hydrochloride salt form ensures superior water solubility and stability compared to the base amino acid.
The compound is also a critical flavor precursor used to develop savory, meat-like profiles in processed foods. It is valued for its antioxidant properties and role in maintaining molecular integrity in complex liquid formulations.
L-Cysteine Monohydrochloride
- Industrial Baking: Reduces mixing time and improves dough texture by breaking disulfide bonds in gluten.
- Pharma Stabilization: Used in parenteral nutrition and as an additive to prevent oxidation in medicinal solutions.
- Savory Flavorings: Reacts with sugars during thermal processing to create authentic, meat-like aromatic compounds.
Not classified as a hazardous substance under GHS; however, it may cause mild eye irritation. Use standard PPE including safety glasses and nitrile gloves when handling bulk powder.
Standard 25 kg fiber drums with internal PE liners; 25 kg multi-wall paper bags.
