laevo-cystine

Material Search

N/A

Identifiers

CAS (Single)	56-89-3
FEMA	N/A
EINECS	200-296-3
Synonyms	L- alanine, 3,3'-dithiobis- (2R)-2- amino-3-[(2R)-2-amino-3-hydroxy-3-oxopropyl]disulfanylpropanoic acid (2R)-2- amino-3-{[(2R)-2-amino-2-carboxyethyl]disulfanyl}propanoic acid cysteine disulfide L- cystine L-(-)- cystine L- cystine (9CI) cystine (L)- dicysteine (2R,2'R)-3,3'- disulfanediylbis(2-aminopropanoic acid) (R-(R,R))-3,3'- dithiobis(2-aminopropanoic acid) (R,R)-3,3'- dithiobis(2-aminopropanoic acid) 3,3'- dithiobis(2-aminopropanoic acid), (R-(R,R))- (R,R)-3,3'- dithiobis(2-aminopropionic acid) (R,R)-3,3'- dithiobis(2-aminopropionicacid) gelucystine
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	17.006 L-cystine
DG SANTE Food Contact Materials	N/A
FDA UNII	48TCX9A1VT
CoE Number	11747
XlogP3-AA	N/A
Molecular Weight	240.30244
Molecular Formula	C6 H12 N2 O4 S2

Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline powder (est)
Assay	98.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	241.00 to 254.00 Â°C. @ 760.00 mm Hg
Boiling Point	467.00 to 469.00 Â°C. @ 760.00 mm Hg
Flash Point	458.00 Â°F. TCC ( 236.67 Â°C. )
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	0.773 (est)
Soluble In	alcohol water, 190 mg/L @ 20 °C (exp)
Occurrence	almond seed apple plant apricot fruit asparagus shoot avocado fruit banana fruit barley seed basil leaf basswood flower bean adzuki bean seed bean asparagus bean fruit bean asparagus bean seed bean banner bean seed bean black bean fruit bean black bean seed bean black bean sprout bean butter bean seed bean fava bean seed bean field bean fruit bean mat bean seed bean mung bean seed bean mung bean sprout bean winged bean leaf bean winged bean seed bean winged bean tuber bean yam bean tuber beet root blueberry fruit brazil nut breadfruit fruit breadfruit seed broccoli asparagus broccoli leaf brussel sprout leaf buckwheat seed burdock root butternut seed cabbage leaf caraway seed carrot root cashew nut cassava root cayenne fruit celery plant celey plant chestnut sweet chestnut nut chickpea seed coconut seed coffee bean coriander fruit coriander seed corn seed cucumber fruit date palm fruit eggplant fruit endive leaf evening-primrose seed fennel seed fenugreek seed fig fruit garlic bulb garlic leaf ginger root ginkgo biloba seed goosefoot plant grape fruit kohlrabi stem lentil seed lentil sprout lettuce lamb's lettuce plant lettuce leaf lotus indian lotus rhizome lotus indian lotus seed lupine white lupine seed macadamia nut mallow jew's mallow leaf mandarin fruit mango fruit marango shoot mushroom shiitake mushroom fruit mustard white mustard seed oat seed okra fruit onion bulb orange fruit pea black-eyed pea seed pea fruit pea pigeon pea seed pea seed peach fruit peanut seed pear fruit pepper bell pepper fruit peppermint leaf pigweed leaf pine pinyon pine seed pineapple fruit pistachio nut plum fruit poppy opium poppy seed potato sweet potato root potato tuber purslane herb radish root rosemary leaf rye seed saffron bulb sesame seed shea tree seed soybean shoot spearmint leaf spinach indian spinach leaf spinach plant spinach water spinach leaf squash summer squash fruit taro leaf taro root tea leaf thyme plant tomato fruit turnip indian turnip root walnut black walnut nut walnut english walnut nut watercress herb wheat seed yam mountain yam root

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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