L-cysteinate anhydrous Chinese manufacturer best quanlity low price CAS NO.52-89-1

We have large factory, covers an area of 67000 square meters, and more than 20 years of amino acid production experience. We have professional technology and strict control.

The Quanlity of the L-cysteinate anhydrous could confirm the  demand of FCCIV,GB,AJI, USP,EP,if you have special demand about the impurity, we also could test it and treat it as your demand.

We could offer you the best price than the others as the same quanlity, and we also could provide you some free sample to test.

We have large capacity, we could promise to provide you the materials in time. 

Company Description

       Hebei Chuncheng Biological Technology Co., Ltd founded in 2015, covers an area of 67000 square meters. As one of the largest entrprises in the domestic production of Amino Acid series, our company is specialized in the research and manufacturing of amino acids. Chuncheng takes its lead position in the production  process, automatic control technology, environmental  protection and energy saving, etc. Chuncheng has rich experience in production and management to produce the best products with the modern clean workshop, advanced production equipment, perfect quality assurance facilities and high quality management team.

Chemical properties: White crystalline or crystalline powder, smelly, odor acid, easily soluble in water, ammonia, acetic acid, slightly soluble in ethanol, acetone, ethyl acetate, benzene, carbon disulfide, carbon tetrachloride. It is stable to acid and easy to be oxidized to cystine by air in neutral or slightly alkaline solution. Trace iron and heavy metal ions can promote oxidation.

Product uses:

1, used for the treatment of radioactive drug poisoning, heavy metal poisoning, toxic hepatitis, serum diseases, and can prevent liver necrosis

2, used as cosmetics for perm, sunscreen, hair perfume, hair nourishing components;

 3, can be used as a food additive to prevent the oxidation and discoloration of vitamin C; Used in bread to promote the formation and fermentation of gluten protein, model, etc.