L-Cysteine (CAS 52-90-4) – High-Purity White Crystalline Powder
L-Cysteine is a sulfur-containing non-essential amino acid that serves as a fundamental building block for protein synthesis and a precursor to the powerful antioxidant Glutathione. Yantai Hongyu Starry Biotech Co., Ltd. provides premium-grade L-Cysteine with exceptional purity, catering to the global food, pharmaceutical, and cosmetic industries.
Technical Specifications
| Product Name | L-Cysteine (Base) |
|---|---|
| CAS Number | 52-90-4 |
| HS Code | 2930.9010.00 |
| Molecular Formula | C3H7NO2S |
| Appearance | White crystalline powder |
| Assay (Dry Basis) | 98.5% – 101.5% (USP/AJI/FCC Standards) |
Why Partner with Hongyu Starry Biotech?
Bakery Performance Booster
Our L-Cysteine acts as a superior dough conditioner, reducing mixing time and improving gluten elasticity for consistent industrial baking results.
Antioxidant Precursor Efficiency
Ideal for skincare and supplement formulations. It promotes the natural synthesis of Glutathione, helping your brand deliver proven brightening and anti-aging benefits.
Strict Impurity Control
Produced under GMP guidelines with rigorous monitoring of heavy metals and optical rotation to ensure the highest safety for pharmaceutical use.
Global Wholesale Reliability
Strategic supply from Yantai since 2005. We provide stable inventory and comprehensive documentation (COA, MSDS, TDS) for international trade.
Primary Applications
- Food & Bakery: Used as a dough improver to enhance texture and processing efficiency in bread and flour products.
- Cosmetic Industry: Key ingredient in skin-whitening and anti-aging formulations due to its antioxidant-boosting properties.
- Pharmaceuticals: Precursor for the synthesis of various drugs and a component in clinical nutritional infusions.
- Flavour Industry: Essential for developing meat-like flavours in processed foods through Maillard reactions.
Request a Quote for L-Cysteine
Contact Yantai Hongyu Starry Biotech for competitive wholesale pricing and free sample support.
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