L-cysteine Ethyl Ester Hydrochloride 98%

1.Product Name: L-Cysteine hydrochloride monohydrate, Cysteine HCL monohydrate, L-2.Cysteine HCL
3.CAS No.: 7048-04-6
4.Specification: Cysteine hydrochloride monohydrate , Min 98%, HPLC.
5.Test Method: HPLC
6.Latin Name: L-Cysteine HCL
Chat Now

Product Details

L-cysteine ethyl ester hydrochloride 98%


L-cysteine ethyl ester hydrochloride is a kind of chemical substance, which has the effect of detoxification to propylene cysteine and aromatic intoxication, prevention of radiation injury, treatment of bronchitis and phlegm, absorption of alcohol and detoxification of acetaldehyde in the body. White crystalline powder, l-cysteine ethyl ester hydrochloride is breakdown under 240 °C, soluble in water, alchol and acetic acid, ammonia water, insoluble in ether, benzene, acetone, ethyl acetate, carbon disulfide and carbon tetrachloride. Its aqueous solution or micro alkaline solution can be air oxidation into cystine, acid solution is relatively stable.


Extraction source

Whole Plant without root

Active ingredients



Min 98%

Test method



Pharmaceutical Grade, Food grade,


White crystalline powder

Heavy metal

10ppm max


2ppm max

Total Plate









For 0.5kgs to 5kgs, Aluminum foil bags + Aseptic   bag vacuum packaging

For 25kgs, double-layer Aseptic bag + Paper Drums

Shelf Life

2 years when properly stored


Main Function:

1.Food grade: flour improver, nutritional supplement, antioxidants.

2.Medicine grade: In pharmacy, Cysteine is used in the treatment of radioactive drugs poison, heavy metal poison, toxic hepatitis, serum sickness, and Sodium Lauryl Ether Sulphatecan prevent liver degeneration.

3.Comestic grade: whiting skin, dissolving cutin, anti-aging. The component of cosmetics marcel extract, sunscreen, germinal perfume, hair essence.


L-cysteine ethyl ester hydrochloride used in flour treatment agent, nutritional supplements. The quantity of addition should not exceed the total protein content of 2.3% (including L-cystine). China's "Use of hygiene standards for food additives" (GB2760-1996) provides that: For the fermentation of flour products, 0.06g/kg; For the bread of its adding 0.02 ~ 0.045g/kg; For natural fruit juice, vitamin C to prevent oxidation and browning, the dosage of 0.2 ~ 0.8g/kg.


For Further Information, please contact: