L-Cysteine S-Sulfate Na in Food Industry

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Food Industry
As a functional food additive and nutritional fortifier, L-Cysteine S-Sulfate Na has obvious advantages over free L-cysteine in terms of stability and safety, and is widely used in food processing and preservation.
Antioxidant and fresh-keeping agent: L-Cysteine S-Sulfate Na can effectively scavenge reactive oxygen species (ROS) in food systems and inhibit lipid peroxidation, thus extending the shelf life of oil-containing foods such as edible oils, meat products, and aquatic products. Compared with traditional antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), it is a natural amino acid derivative with higher safety and is suitable for clean-label food production.
Flavor modifier: L-Cysteine S-Sulfate Na participates in the Maillard reaction and Strecker degradation in the heating process of food, promoting the formation of flavor substances such as sulfur-containing heterocycles, which can enhance the umami and meaty flavor of processed foods such as meat products, soy sauce, and instant noodles. Adding a small amount (0.01%–0.05% of the total food mass) can significantly improve the flavor richness of products.
Nutritional fortifier: L-Cysteine S-Sulfate Na is a high-efficiency sulfhydryl donor. After being ingested by the human body, it can be reduced to L-cysteine under the action of intracellular sulfhydryl transferases, which is further used for the synthesis of glutathione (GSH)—an important intracellular antioxidant. It is often added to infant formula, sports nutrition drinks, and elderly nutritional supplements to enhance the body's antioxidant capacity and regulate redox balance.

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