Product Description
powder,Main Sales Markets:Asia,South America,Africa,Europe
AI Product Description
*The following content is generated by AI and is for reference only.
L-Cysteine Hydrochloride Anhydrous is the hydrochloride salt form of L-cysteine, a semi-essential sulfur-containing amino acid vital to numerous biological and industrial processes. With the Chemical Abstracts Service (CAS) number 52-90-4, this white to off-white crystalline powder possesses the molecular formula C3H7ClNO2S. Unlike its free base counterpart, the anhydrous hydrochloride variant offers superior stability, solubility in water, and resistance to oxidation, making it a preferred choice for pharmaceutical manufacturing and food applications where precise dosage and shelf life are critical.
In the pharmaceutical sector, this compound serves as a fundamental building block for synthesizing various drugs, including antibiotics, antiviral agents, and mucolytics designed to break down mucus in respiratory conditions. It plays a pivotal role in detoxification pathways within the human body by acting as a precursor to glutathione, a potent antioxidant that protects cells from oxidative stress and supports liver function. Consequently, it is frequently utilized in intravenous nutrition formulations to prevent protein deficiency and support tissue repair in critically ill patients.
The food and beverage industry extensively employs L-Cysteine Hydrochloride Anhydrous as a dough conditioner and flavor enhancer. In baking, it modifies gluten structure, improving dough elasticity and reducing mixing time, which leads to consistent bread volume and texture. Additionally, it is widely used in the production of soy sauce and other fermented foods to accelerate maturation and enhance savory flavors. Beyond these sectors, the chemical is essential in cosmetics for hair straightening treatments and nail care products, where it helps break disulfide bonds to alter keratin structure. Its versatility, safety profile, and functional efficacy ensure its status as a high-demand ingredient across global supply chains, bridging the gap between nutritional science and industrial chemistry.