L-cysteine and its hydrochlorides as flavouring compounds in feed — Regulation (EU) 2026/1012: recommended content up to 25 mg/kg, determination by ion-exchange chromatography, made from L-cystine produced with E. coli DSM 34232
Commission Implementing Regulation (EU) 2026/1012 of 7 May 2026, published on 8 May, authorises until 28 May 2036 L-cysteine (2b92457), L-cysteine hydrochloride (2b17032) and L-cysteine hydrochloride monohydrate (2b920i) as sensory additives — flavouring compounds — for all animal species. The applicant withdrew the request for classification as amino acids, and use in drinking water is not allowed because Regulation (EC) No 1831/2003 does not provide for flavourings there.
- The additives are made by electrochemical reduction of L-cystine obtained by fermentation with a genetically modified Escherichia coli K-12 strain (DSM 34232). Purity: L-cysteine at least 98%, both hydrochlorides at least 98.5% on a dry matter basis; FLAVIS numbers 17.033 and 17.032.
- Methods of analysis in the annex: qualitative identification under the Food Chemicals Codex L-cysteine monohydrochloride monograph; quantification of cysteine in the additive — ion-exchange chromatography with post-column derivatisation and optical detection (IEC-VIS/FLD), and in premixtures — IEC-VIS under Regulation (EC) No 152/2009. EFSA verified the EU reference laboratory report on the control methods.
- EFSA (opinion of 17 September 2025) found the additives safe for target species when supplemented at up to 25 mg/kg complete feed, and safe for consumers and the environment. The Commission set no maximum content, but the additive label must state a recommended maximum content of 25 mg/kg; if it would be exceeded, the premixture label must give the functional group, identification number, name and added amount.
- L-cysteine is not a skin or eye irritant nor a skin sensitiser, whereas the hydrochlorides are corrosive to eyes and the respiratory tract and their skin irritation potential could not be concluded — so any exposure is considered a risk and skin, eye and respiratory protection is required. Efficacy did not need to be demonstrated, as these substances are used as flavourings in food. Note a discrepancy: recital 4 of Regulation 2026/1012 attributes corrosiveness to eyes and the respiratory tract to L-cysteine as well, whereas the EFSA opinion (e9689) attributes it only to the two hydrochlorides.