Is L-Cysteine Hydrochloride (E920) Halal?

L-cysteine has traditionally been made from human hair, hog bristles or poultry feathers, and can also be produced by fermentation. Because pork is a possible source, MUIS lists it as doubtful. Halal-certified L-cysteine is fermentation-derived or made from feathers of halal-slaughtered poultry. It is used as a dough conditioner in bread and in some flavourings.

L-Cysteine hydrochloride is an amino acid used as a flour treatment agent and dough conditioner. Commercial L-cysteine is most often manufactured by hydrolysis of human hair, animal hair (pig, duck) or chicken feathers — though microbial fermentation alternatives exist. The animal-derived sourcing is the basis for the MUIS doubtful classification.

• bread and bread rolls
• pizza dough
• bagels
• tortillas
• flavour development

• Look for a recognised halal certification logo (MUIS, JAKIM, MUI, HMC or similar) on the packaging — certified products have had the source of this additive verified.
• Check whether the label states the origin, for example 'vegetable origin', 'plant-based' or 'soy'.
• If there is no certification and the origin is not stated, contact the manufacturer or choose a product with a halal alternative.

microbial L-cysteine (specified), ascorbic acid (E300), potassium bromate (E924)

E920 (L-Cysteine Hydrochloride) is doubtful for Muslims according to the MUIS food additive listing. L-Cysteine hydrochloride is an amino acid used as a flour treatment agent and dough conditioner.

L-Cysteine hydrochloride is an amino acid used as a flour treatment agent and dough conditioner. Commercial L-cysteine is most often manufactured by hydrolysis of human hair, animal hair (pig, duck) or chicken feathers — though microbial fermentation alternatives exist. The animal-derived sourcing is the basis for the MUIS doubtful classification.

E920 is commonly found in bread and bread rolls, pizza dough, bagels, tortillas, and flavour development.