E920 – L-Cysteine

L-Cysteine, designated as E920, is a semi-essential amino acid that plays a crucial role in protein synthesis and various metabolic processes in the human body. It is naturally found in protein-rich foods such as eggs, poultry, beef, and dairy products. 

Danger Level: 0 — Safe

Purpose in Products

  • Dough Conditioner: L-Cysteine is commonly used in the food industry as a dough conditioner. It enhances the elasticity and extensibility of dough, facilitating the bread-making process and improving the texture of the final product. 

Health Considerations

L-Cysteine is generally recognized as safe when used within established limits. However, individuals with specific allergies or sensitivities should exercise caution. The European Food Safety Authority (EFSA) has not established an acceptable daily intake (ADI) for this additive. 

Impact on Children

There is no specific evidence to suggest that L-Cysteine has any adverse effects on children. It is considered safe for consumption by all age groups when used appropriately.

Impact on Taste

L-Cysteine is tasteless and odorless, ensuring it does not alter the natural flavor of the products it is used in.

Compatibility with Other Additives

L-Cysteine is compatible with various other food additives, including other dough conditioners and emulsifiers. Its synergistic effects can enhance the overall quality and sensory attributes of food products.

Natural Occurrence

L-Cysteine is naturally present in protein-rich foods such as eggs, poultry, beef, and dairy products. It can also be synthesized in the human body from other amino acids. 

Alternatives and Substitutes

For those seeking alternatives to L-Cysteine, options include:

  • Ascorbic Acid (Vitamin C): Commonly used as a dough conditioner and antioxidant in bread-making.
  • Enzymes: Certain enzymes can be used to improve dough properties and bread quality.

Regulation

L-Cysteine is approved for use as a food additive in many countries, including the European Union, where it is designated as E920. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

L-Cysteine (E920) is a widely used and effective dough conditioner in the food industry, particularly in bread-making. While generally safe, it is advisable to consume it in moderation and be aware of its sources, especially for individuals following specific dietary restrictions.