INS 920 / E920Flour Treatment AgentSource-dependent
L-Cysteine (INS 920)
TL;DR
INS 920 is L-cysteine, an amino acid added in tiny amounts to industrial bread dough to make it easier to machine and to give a softer crumb. On Indian packs it shows up in packaged white bread, factory-baked buns, pizza bases, and instant pizza-base premixes. The veg status of the additive depends entirely on how the manufacturer sourced it. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.
Quick Facts
INS Number
920
E-Number
E920
Category
Flour Treatment Agent
Veg Status
Source-dependent
FSSAI Status
Permitted by FSSAI
JECFA ADI
Not specified (1975)
Chemical Name
(2R)-2-amino-3-sulfanylpropanoic acid
What is INS 920?
INS 920 is L-cysteine, an amino acid added in tiny amounts to industrial bread dough to make it easier to machine and to give a softer crumb. On Indian packs it shows up in packaged white bread, factory-baked buns, pizza bases, and instant pizza-base premixes. The veg status of the additive depends entirely on how the manufacturer sourced it.
Why brands add it
Brands use it because L-cysteine relaxes the gluten network in bread dough so it can be machined fast and shaped into uniform loaves and buns at industrial speed. It also softens the final crumb. Without dough conditioners, factory bread would either need much longer rest times or would tear unevenly during shaping.
Where you'll find it
INS 920 commonly shows up on Indian packets in these categories:
industrial packaged bread
factory-baked buns and rolls
pizza bases and frozen pizza
instant pizza-base premixes
shelf-stable tortillas and rotis
some bakery dough conditioners
Veg or non-veg? - Source-dependent
L-cysteine has four commercial sources, all of which produce chemically identical molecules: (1) bacterial fermentation from sugar (synthetic, vegan), (2) extraction from duck or chicken feathers (the global majority, around 80 percent), (3) extraction from human hair (mostly Asian commercial supply), and (4) extraction from cow horns. The number alone does not say which source the manufacturer used, and packs rarely state it. Strict vegetarians, vegans, and observant Hindu, Muslim, and Jewish consumers often avoid bread products containing L-cysteine unless the brand confirms a synthetic-fermentation source. The Indian veg/non-veg dot on the pack is the brand's declaration; if a product is vegan-labelled, the L-cysteine in it is from synthetic fermentation.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as a flour-treatment agent for specified bakery categories with category-specific limits.
JECFA: ADI 'not specified' for L-cysteine, established at 19th JECFA (1975) and maintained at later evaluations. 'Not specified' is JECFA's safest classification at typical use levels. L-cysteine is a non-essential amino acid present naturally in human protein and in dietary protein from many sources.
Also known as
On packets, in recipes, and in conversation, INS 920 is also called:
Source-dependent. L-cysteine has four commercial sources, all of which produce chemically identical molecules: (1) bacterial fermentation from sugar (synthetic, vegan), (2) extraction from duck or chicken feathers (the global majority, around 80 percent), (3) extraction from human hair (mostly Asian commercial supply), and (4) extraction from cow horns. The number alone does not say which source the manufacturer used, and packs rarely state it. Strict vegetarians, vegans, and observant Hindu, Muslim, and Jewish consumers often avoid bread products containing L-cysteine unless the brand confirms a synthetic-fermentation source. The Indian veg/non-veg dot on the pack is the brand's declaration; if a product is vegan-labelled, the L-cysteine in it is from synthetic fermentation.
Is INS 920 permitted by FSSAI?+
Permitted by FSSAI under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 as a flour-treatment agent for specified bakery categories with category-specific limits.
What is INS 920 used for?+
Brands use it because L-cysteine relaxes the gluten network in bread dough so it can be machined fast and shaped into uniform loaves and buns at industrial speed. It also softens the final crumb. Without dough conditioners, factory bread would either need much longer rest times or would tear unevenly during shaping.
Is INS 920 (also written as E920) the same thing?+
Yes. INS 920 (the Codex International Numbering System used by FSSAI) and E920 (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (l-cysteine).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.