Comparing E1101 - Protease vs E921 - L-cysteine hydrochloride monohydrate

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Overview

E1101 - Protease

Protease (E1101) is a group of enzymes that cut proteins into smaller pieces. In food, they help with tasks like softening dough, tenderizing meat, and keeping drinks clear. Most proteases are made by fermentation and are inactivated by cooking, so they don’t stay active in the final food.

E921 - L-cysteine hydrochloride monohydrate

L-cysteine hydrochloride monohydrate (E921) is an amino-acid-based flour treatment agent. Bakers use it to make dough softer and easier to handle, especially in high-speed bread and bun lines. It appears on labels as E921 or by its full name.

Synonyms

E1101

Protease

peptidase

proteinase

EC 3.4

E-1101

E 1101

E921

L-cysteine hydrochloride monohydrate

Functions

flour treatment agent

Origins

Products

Found in 345 products

Found in 2 products

Search rank & volume

#13011.2K / mo🇺🇸U.S.

#344350 / mo🇺🇸U.S.

Awareness score

×4.67

over-aware

×8.02

over-aware

Search volume over time

Interest over time for 7 keywords in U.S. during the last 10 years.

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

What is a protease?
A protease (E1101) is an enzyme that catalyzes proteolysis—cutting peptide bonds to break proteins into smaller fragments.
What does protease do?
In foods, E1101 proteases break down proteins to modify texture and processing—for example tenderizing meat, improving dough handling, clarifying beer, and creating protein hydrolysates.
What does protease break down?
Proteases break down proteins into peptides and amino acids by hydrolyzing peptide bonds.
What is a protease inhibitor?
A protease inhibitor is a substance that blocks protease activity; some occur naturally in foods (e.g., in legumes), and others are used as drugs to inhibit specific proteases.
Where is protease produced?
Proteases are made by animals, plants, and microorganisms; for food use (E1101) they are commonly produced by microbial fermentation (e.g., Aspergillus or Bacillus) or extracted from sources like papaya or pineapple, and less often from animal tissues.