When using L - Alanyl - L - cystine as a food additive, the following precautions should be noted:
I. Regulatory Compliance
Follow National Standards: When using L-Alanyl-L-cystine as a food additive, it is necessary to strictly abide by the relevant laws, regulations, and standards of the country or region where it is used. Regulations regarding the scope of use and limits of food additives may vary in different countries and regions. Before use, ensure that the product complies with local regulatory requirements to avoid legal risks associated with non - compliant use.
Stay Informed about Regulatory Updates: Food regulations and standards are constantly updated with the progress of scientific research and the development of the industry. Manufacturers and relevant practitioners should keep a close eye on regulatory developments in a timely manner, understand the latest regulations on the use of L - Alanyl - L - cystine, and ensure that their production and business activities always meet legal requirements.
II. Quality Control
Raw Material Quality Control: Select reliable and reputable suppliers to provide L - Alanyl - L - cystine raw materials. Request suppliers to provide detailed product quality certification documents, such as quality inspection reports and certificates of conformity, to ensure that indicators such as the purity, content, and impurities of the raw materials meet the quality standards of food additives.
Testing and Acceptance: When the raw materials enter the factory, they should be tested and accepted in accordance with strict quality control procedures. Use appropriate analytical methods, such as high - performance liquid chromatography, to test key indicators such as its content and purity to ensure that the quality of the raw materials meets the requirements. For raw materials that do not meet the quality standards, they should be firmly returned and not put into use.
Storage Conditions: L - Alanyl - L - cystine should be stored in a dry, cool, and well - ventilated environment, avoiding direct sunlight and high temperatures. It is relatively sensitive to humidity, and moisture absorption may cause the product to agglomerate and deteriorate, affecting its performance. Therefore, pay attention to controlling the humidity of the storage environment and use desiccants if necessary. At the same time, store it separately from other substances that may cause contamination to prevent cross - contamination.
III. Process Application
Compatibility: When adding L - Alanyl - L - cystine to food, consider its compatibility with other food ingredients and additives. Some ingredients may react chemically with it, affecting its stability and function. For example, contact with some metal ions, strong oxidants, or reducing agents may cause changes in its structure. Therefore, during the product formulation design stage, experimental research and verification are needed to ensure that L - Alanyl - L - cystine can co - exist stably with other ingredients without adverse effects.
Order and Timing of Addition: The order and timing of adding L - Alanyl - L - cystine also affect its effect in food. Generally, an appropriate addition time should be selected according to the specific food processing technology and product characteristics. In some heat - treatment processes, if added too early, it may decompose or become inactivated due to high temperatures; if added too late, it may affect its uniform mixing with other ingredients. For example, in baked goods, it may be added in the later stage of dough preparation to ensure its uniform distribution and reduce the impact of high temperatures.
Mixing Uniformity: Ensuring the uniform distribution of L - Alanyl - L - cystine in food is crucial. Otherwise, it may lead to significant differences in content in different parts of the product, affecting the consistency of product quality and efficacy. During the production process, use appropriate mixing equipment and process parameters, such as stirring speed and stirring time, to ensure its full and uniform mixing with other raw materials.
IV. Labeling and Marking
Correct Labeling: On the food label using L - Alanyl - L - cystine, information such as its name and content must be correctly labeled in accordance with regulatory requirements. The labeling should be clear, accurate, and easy for consumers to identify. Do not use vague or misleading labeling methods. For example, clearly label "L - Alanyl - L - cystine" and indicate its content or addition amount in the product.
Allergen Warning: Since L - Alanyl - L - cystine may cause allergic reactions in some people, posing a potential risk to consumers with sensitive constitutions. Therefore, on the food label, a clear warning about the possible allergic risk should be provided in accordance with relevant regulations, such as "Contains L - Alanyl - L - cystine, may cause allergic reactions" and other words, so that consumers can make choices based on their own conditions.
