E920 – Cysteine

Description

L-Cysteine is a sulfur-containing, non-essential amino acid used primarily as a dough conditioner (reducing agent) in baking to break disulfide bonds in gluten proteins, improving dough extensibility, reducing mixing time, and preventing shrinkage in processed goods. It is also used as an antioxidant and as a precursor in flavor development, particularly savory flavors. E920 is typically produced via microbial fermentation or hydrolysis of protein sources (historically human hair or poultry feathers).