E920 L-cysteine monohydrochloride

What is L-cysteine monohydrochloride (E920)?

E920, or L-cysteine monohydrochloride, is an amino acid used as a dough conditioner in bread products to improve texture and elasticity. It helps with the kneading process, making dough easier to handle and contributing to the softness and volume of baked goods.

Why do I have an intolerance?

Intolerance to L-cysteine monohydrochloride may arise from sensitivity to amino acids or sulfites, which are sometimes present in this compound. Some individuals may experience digestive discomfort, allergic reactions, or skin issues when consuming bread or baked goods treated with this additive.

What can I do about it?

If you suspect intolerance to E920, try to avoid processed breads and bakery items. Look for products labeled as additive-free or made with natural dough conditioners. Baking your own bread or purchasing from artisanal bakeries that avoid chemical additives may also reduce your risk of exposure.