Tag: E920

Did you know that commercially produced L-cysteine was traditionally sourced from human hair or animal products like duck feathers and hog hair, making it definitively non-vegan? Today, the vegan status of cysteine hydrochloride depends entirely on its specific manufacturing process, requiring careful scrutiny of the product's origin.

According to the Center for Science in the Public Interest, L-cysteine, a common amino acid, is used by commercial bakeries to reduce mixing time for dough. If you are wondering which bread has L-cysteine in it, you should look towards mass-produced loaves, fast-food buns, and many pre-packaged baked goods.

Over 120,000 scientific papers published since 1950 have referenced L-Cysteine, highlighting its significance across health and science. However, this essential amino acid is known by many aliases, including complex chemical names, simple abbreviations, and related derivative compounds that are frequently confused with the original molecule.

According to food industry reports, the majority of industrially processed, mass-produced bread and baked goods contain the dough conditioner L-cysteine. This amino acid is primarily added to improve the machinability and elasticity of dough, resulting in a softer, more consistent final product.