Cysteine hydrochloride

Cysteine hydrochloride (CAS 52-89-1), also supplied as L-Cysteine monohydrochloride, is the stabilized salt form of the amino acid L-cysteine. It offers improved solubility and shelf stability over the free base form. It functions as a dough conditioner, antioxidant, and reducing agent across food, pharmaceutical, and personal care manufacturing. In commercial baking, it reduces mixing time and improves dough extensibility.

By cleaving disulfide bonds in gluten networks, it enhances the texture of bread, crackers, and pizza bases. Pharmaceutical manufacturers use it as a stabilizing excipient in injectable formulations. It also serves as a precursor in the synthesis of N-acetylcysteine and other sulfur-containing actives. In personal care, it is the active ingredient in professional hair-straightening treatments.

Controlled reduction of keratin disulfide bonds reshapes hair structure effectively. Food and beverage producers also incorporate it as an antioxidant to prevent browning in fruit-based products. Cysteine hydrochloride is available as a white crystalline powder in both monohydrate and anhydrous forms. Standard grades include USP, BP, Ph. Eur., and EP specifications.

Food-grade variants meeting FCC requirements are also available for global distribution. Bulk supply is typically offered in 25 kg bags for industrial use and large scale production. Smaller packaging options are available for pharmaceutical and specialty applications. This versatile chemical ensures consistency and performance across a wide range of technical manufacturing processes.