L-Cysteine
Dough conditioner from fermentation.
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A naturally occurring amino acid (a building block of proteins) used as a dough conditioner or mild sweetener.
How it is used in food
Improves food quality and stability.
Commonly found in- Processed foods
Health and safety
Generally recognized as safe (GRAS) at authorized levels.
Regularly evaluated by EFSA for safety.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E920
Worth knowing
L-Cysteine breaks down the gluten in flour, making industrial pizza dough stretchy rather than snapping back like a rubber band.
Conclusion
This naturally occurring amino acid presents a bounded risk but is generally recognised as safe at authorised levels. Today, it is predominantly produced through bacterial fermentation and used as a dough conditioner in baked goods. It is highly unlikely to cause any issues in a normal diet.
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Open the appEntry last reviewed 2026-07-28.
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