Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: L-Cysteine hydrochloride at a level of about 35 mg/kg and in combination with another flour treatment
agent, such as ascorbic acid, is suitable for use in the activated dough development breadmaking
process, a low-energy mixing process used by small bakers.
Up to 300 mg/kg of L-cysteine hydrochloride is used in flour for semi-sweet biscuits, such as
Osborne, Marie or Rich Tea biscuits. It acts to improve the structure and appearance of the finished
biscuits. Elastic recovery in the sheeted dough is reduced, leading to more uniform results from flours
which are inherently variable
SYNERGISTS: Ascorbic acid
FOOD SAFETY ISSUES: No safety concerns
LEGISLATION: USA: UK and EUROPE:
Classed as a special UK: Up to 75 mg/kg permitted in all flour and bread,
dietary and except wholemeal; up to 300 mg/kg permitted in biscuit flour
nutritional additive Belgium; up to 50 mg/kg permitted in flour
Denmark: up to 25 mg/kg permitted in bread
CANADA: Germany: up to 30 mg/kg in bread, flour weight basis
Up to 90 ppm in bread, Holland: up to 75 mg/kg in bread, flour weight basis
flour and wholewheat
flour; “unstandardized AUSTRALIA/PACIFIC RIM:
bakery foods” to GMP Up to 75 mg/kg in bread-making flour
REFERENCES: Ranum, P. (1992) Flour treatment and additives. AIB Research Department Technical Bulletin, May
1992, 14(5), 6pp.
Henika, R. G., and Zenner, S. F. (1960) Bakers Digest, 343 36, 37, 40.
Geittner, J. (1978) L-Cysteine for rationalising biscuit and puff pastry production. J. Getreide Mehl
u. Brot, 32(5), 124–126.
Grandvoinnet, P., and Berger, M. (1979) Ascorbic acid and cysteine in bakery products. Industries
Alimentaires et Agricoles, 941–947.
L-Cysteine hydrochloride 553