L-Threonine

L-Threonine Improves Food Texture and Functionality Dough Conditioner in Baking: Enhances gluten network formation, improving dough elasticity and stability in bread and pastries. Helps maintain moisture and extend shelf life by reducing staling. Meat and Dairy Products: Used in processed meats (e.g., sausages, ham) to improve water-holding capacity and texture. Added to dairy-based products (yogurt, cheese) to boost protein content and nutritional value.

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	L-Threonine	Physical Properties of L-Threonine Molecular Formula C₄H₉NO₃ (molecular weight: 119.12 g/mol). Appearance and State White to off-white crystalline ...
	L-Cysteine hydrochloride monohydrate	Hygroscopic Properties of L-Cysteine hydrochloride monohydrateL-Cysteine hydrochloride monohydrate readily forms hydrates or dissolves in absorbed ...

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