L-cysteine, is an amino acid commonly found in living organisms. Cysteine is a naturally occurring amino acid with many uses in food processing, primarily in baked goods, as an essential ingredient in dough improvers. Cysteine is a reducing agent that promotes the formation of gluten, reducing the time required for mixing and the energy required for medicinal purposes. Cysteine works by changing the disulfide bonds between and within protein molecules. The structure of the protein is weakened so that the protein stretches out. L-cystine is also a necessary raw material for the production of meat flavors. Its reaction was originally the Maillard reaction, and meat flavors are widely used in french fries, medicine, ham, and other fields.
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|Description||White crystals or crystalline powder||White crystalline powder|
|Specific optical rotation[a]D20°||+8.3o~ +9.5o||+8.90o|
|State of solution (Transmittance) min||95||99.3|
|Loss on drying,% max||0.5||0.26|
|Residue on ignition，% max||0.1||0.06|
|Chloride (Cl），% max||0.04||＜0.04|
|Sulfate (SO4),% max||0.030||＜0.030|
|Ammonium ( NH4), % max||0.02||＜0.02|
|Heavy metals（Pb）,% max||0.001||＜0.001|
|Iron (Fe) , % max||0.001||＜0.001|
|Arsenic (as S2O3),% max||0.0001||＜0.0001|
|Other amino acids||Conforms||Conforms|
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