L-Cysteine Hydrochloride Anhydrous

Baked goods

The anhydrous L-cysteine hydrochloride soften the dough structure and enhances its extensibility by reducing the disulfide bonds of gluten proteins. Make the bread larger in volume and more delicate in internal structure. Anhydrous L-cysteine hydrochloride is used in instant noodles to shorten the dough mixing time and increase the elasticity and rehydration of the noodles. Anhydrous L-cysteine hydrochloride is used in biscuits to reduce the viscosity of the dough and facilitate shaping.

Meat product processing

L-Cysteine hydrochloride anhydrous can inhibit fat oxidation and extend the shelf life of products such as sausages and hams. Anhydrous L-cysteine hydrochloride enhances the water retention and elasticity of minced meat by reducing muscle protein.

Beverages and fruit and vegetable products

L-Cysteine hydrochloride anhydrous is used in fruit juices and canned foods to prevent the loss of vitamin C and Browning (such as apple juice and potato products). The anhydrous L-cysteine hydrochloride is compounded with citric acid or vitamin C to enhance the antioxidant effect.

Condiments and flavors

The anhydrous L-cysteine hydrochloride participates in the Maillard reaction and is used to prepare meat-flavored flavorings (such as soy sauce and meat-flavored seasonings).