L-Cystine
Leavening Agents
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
L-Cystine is a naturally occurring amino acid used as an improving agent in baking, strengthening dough by forming disulfide bonds that enhance elasticity and texture in bread, pasta, and other wheat-based products.
Commonly found in
- —Bread
- —Pasta
- —Wheat-based products
Key functions
- —Strengthens dough via disulfide bonds
- —Improves dough handling and product quality
Potential Risks and Side Effects
- 01Generally recognized as safe (GRAS) by the FDA and EFSA when used in approved amounts
- 02Excessive consumption may cause amino acid metabolism imbalances, particularly in individuals with cystinuria