An amino acid used as a dough conditioner in bread and bakery products. It strengthens gluten structure, improves dough elasticity, and speeds up industrial baking processes. Most commercial versions are synthetically produced or derived from animal hair and feathers, which raises concerns for vegetarians and vegans. Generally recognized as safe by EFSA and FDA at permitted levels.
This additive is authorised to be used in the following 2 food categories:
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