E920 (L-Cysteine) – Food Additive Explained
E920 is the EU food additive code for L-cysteine, an amino acid used as a flour treatment agent in baked goods to improve dough texture and processing.
Things worth knowing about "E920"
E920 is the EU food additive code for L-cysteine, an amino acid used as a flour treatment agent in baked goods to improve dough texture and processing.
What is E920?
E920 is the European designation for L-cysteine, a sulfur-containing amino acid approved as a food additive. In the food industry, E920 is primarily used as a flour treatment agent. It improves dough machinability and reduces kneading time in industrial baking processes.
Origin and Production
L-cysteine can be obtained from various sources:
- Animal sources: Traditionally, L-cysteine was extracted from pig bristles or poultry feathers through hydrolysis.
- Plant-based and microbial sources: Today, L-cysteine is increasingly produced through microbial fermentation or chemical synthesis, which is particularly relevant for vegetarian and vegan products.
- Human hair: In some countries outside the EU, L-cysteine has historically been derived from human hair, though this is not permitted in the European Union.
Consumers who wish to know the exact source of E920 in a product should contact the manufacturer directly, as the origin does not have to be stated on the ingredient list.
Use in Food Products
E920 is primarily found in the following products:
- Industrially produced bread and rolls
- Biscuits and crackers
- Fast-food buns and burger buns
- Frozen dough and pre-baked goods
- Crispbread and rusks
In the EU, E920 is permitted under Regulation (EC) No. 1333/2008 for specific food categories. The quantum satis principle applies, meaning it may only be used in quantities technically necessary to achieve the desired effect.
Mechanism of Action
L-cysteine contains a reactive thiol group (-SH) that is capable of cleaving disulfide bonds within the gluten network of dough. This loosens the gluten structure, making the dough softer and more extensible, which greatly facilitates machine processing. As a result, industrial kneading time is significantly reduced and the uniformity of baked goods is improved.
Safety and Health Assessment
L-cysteine is a naturally occurring amino acid that is also produced by the human body and is present in protein-rich foods such as meat, eggs, legumes, and grains. The European Food Safety Authority (EFSA) has evaluated E920 and considers it safe for use in food. No Acceptable Daily Intake (ADI) value has been established, as no health concerns were identified at typical levels of use.
For most people, E920 in food is considered harmless. However, individuals with rare metabolic disorders such as cystinuria should consult their physician.
Labelling
Within the European Union, E920 must be declared on the ingredient list either as E920 or as L-cysteine. However, the origin of the additive (animal, plant-based, or synthetic) does not need to be specified, which may be of concern to certain consumer groups such as vegans or members of specific religious communities.
References
- European Parliament and Council of the EU: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union, 2008.
- EFSA Panel on Food Additives and Nutrient Sources (ANS): Scientific Opinion on the re-evaluation of L-cysteine (E 920) as a food additive. EFSA Journal, 2010;8(12):1862.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition. Springer, Berlin, 2009.
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