Abstract: Cysteine manufacturing from a Halal perspective
Cysteine is one of the 20 natural amino acids and is the only one that contains a sulfhydryl group (– SH) in the side chain. This is highly chemically reactive and forms disulfide bridges, which lend proteins much of their stability.
Cysteine is a natural amino acid that is widely used in the pharmaceutical, cosmetics, and food sectors. One of the largest applications is the production of various flavors. For example, reacting cysteine with sugars in a Maillard reaction yields meat flavors.
It is also used as a processing auxiliary for breaking down gluten for bakery goods, as a radical scavenger in cosmetics, and as an expectorant in cough medicines.
It is interesting to note that currently the cheapest source of material from which food grade Cysteine may be purified in high yield is by hydrolysis of molecules in human hair. Other sources include feathers and pig bristles. Recently Cysteine is produced through microbial bioconversion and fermentation.
World Halal Summmit Presentation Nov. 2021 by Dr Ali Fanous, Certification Manager, Halal Control (HC) Germany:
PLEASE FIND BELOW WHS SESSION 7 ON HALAL EDIBLE GELATIN AND THE STANDARD 22:2021 HALAL EDIBLE GELATIN – REQUIREMENTS AND TEST METHODS GIVEN ON THE 28 NOVEMBER 2021