L-Valine
Amino Acids
Nutritional Enhancers
Flavoring Agents
72-18-4
C₅H₁₁NO₂
$4.43 ~ $6.64
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
25kg/drum
Product Info
What is L-Valine?
L-Valine is an essential amino acid used in food products as a nutrient supplement, flavor enhancer, and stabilizing agent.
How is L-Valine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture & Medium Preparation | Cultivate a high-yield microbial strain (e.g., Corynebacterium glutamicum). Separately, prepare and sterilize a nutrient-rich medium (carbon source, nitrogen source, minerals). | Strain purity is essential for high yield. The fermentation medium must be completely sterilized via heat (autoclaving) to eliminate any competing microbes. |
| 2 | Fermentation | Inoculate the sterile medium in a large-scale bioreactor with the seed culture. Allow the microorganisms to grow and produce L-Valine. | Continuously monitor and control critical parameters: pH, temperature, dissolved oxygen, and agitation speed. These factors directly influence microbial metabolism and product yield. |
| 3 | Harvesting & Cell Separation | Stop the fermentation process and separate the microbial cells (biomass) from the L-Valine-containing fermentation broth. | Typically performed using centrifugation or microfiltration. The goal is to obtain a clear, cell-free broth to simplify downstream purification. |
| 4 | Primary Purification | Pass the clarified broth through an ion-exchange chromatography column to selectively capture the L-Valine and separate it from most impurities. | Control of pH and flow rate is critical for efficient binding and elution of L-Valine from the resin. This is the main purification step. |
| 5 | Decolorization & Concentration | Treat the L-Valine solution with activated carbon to remove color impurities. Concentrate the purified solution via evaporation. | The amount of activated carbon and contact time must be optimized to prevent product loss. The final concentration level is a key parameter for efficient crystallization. |
| 6 | Crystallization | Induce crystallization from the concentrated solution by adjusting pH and/or cooling. Separate the resulting L-Valine crystals from the liquid (mother liquor). | The cooling rate and final pH directly affect crystal size, purity, and overall yield. Crystals are collected via centrifugation. |
| 7 | Drying | Dry the wet L-Valine crystals to achieve the final product with a specified low moisture content. | Drying is performed under vacuum at a controlled low temperature to prevent degradation of the amino acid. Final moisture content is a critical quality specification. |
| 8 | Sieving & Packaging | Sieve the dried L-Valine powder to ensure a uniform particle size. Package the finished product into sealed, approved containers. | Packaging must occur in a clean, controlled environment to prevent contamination. Final product is tested against specifications for purity, heavy metals, and microbial load before release. |
Technical Specifications
| CAS Number | 72-18-4 |
| Chemical Formula | C₅H₁₁NO₂ |
| Solubility | Soluble in water (~85 g/L at 25 °C); insoluble in ethanol and ether |
| Storage Conditions | Cool, dry, protected from moisture and light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food/beverage supplements
feed additive
dietary supplements
pharmaceuticals
cell culture
Mechanism of action:
| Parameter | L-Valine |
|---|---|
| Functional Category | Nutrient (Essential Amino Acid); Flavor Enhancer; Masking Agent |
| Key Ingredients | L-Valine (C₅H₁₁NO₂) |
| Mechanism of Action | Serves as a protein building block for nutritional fortification; interacts with taste receptors to modulate flavor perception, specifically masking bitter or metallic off-notes from other compounds (e.g., sweeteners, salts); contributes its own slightly sweet/bitter taste to balance the overall flavor profile; acts as a precursor in Maillard reactions to generate specific roasted or baked flavor compounds. |
| Application Effect in Product | Improved nutritional value in fortified foods, sports nutrition, and infant formulas; reduced bitterness in products containing high-intensity sweeteners, potassium chloride, or caffeine; enhanced overall flavor profile and mouthfeel in savory snacks, soups, and seasonings; creates desirable flavor notes in thermally processed goods like baked products or bread crusts. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Valine | Branched-Chain Amino Acid (BCAA) | Essential amino acid; involved in muscle metabolism, tissue repair, and nitrogen balance. | Contributes to glycogen synthesis and supports nervous system function. | Less potent stimulator of muscle protein synthesis (MPS) compared to L-Leucine; rarely supplemented alone. | Supporting overall BCAA balance, endurance, and recovery as part of a complete amino acid blend. | To complete a BCAA stack if buying individual aminos, or to address a specific dietary deficiency. |
| L-Leucine | Branched-Chain Amino Acid (BCAA) | Essential amino acid; primary activator of the mTOR pathway, which drives muscle protein synthesis. | The most anabolic of the BCAAs; directly signals for muscle growth and repair. | Can deplete levels of other BCAAs if taken in high doses alone, disrupting metabolic balance. | Post-workout supplementation to maximize muscle growth stimulus; preventing muscle loss during dieting. | When the primary goal is to trigger muscle protein synthesis and initiate the muscle-building process. |
| L-Isoleucine | Branched-Chain Amino Acid (BCAA) | Essential amino acid; promotes glucose uptake into muscle cells for energy. | Enhances glucose utilization during exercise, supporting endurance and energy supply. | Weaker stimulator of muscle protein synthesis compared to L-Leucine. | Intra-workout supplementation to improve endurance and fuel working muscles. | To focus on providing energy to muscles during training and aiding recovery. |
| BCAA (2:1:1 Blend) | Amino Acid Supplement | A formula combining L-Leucine, L-Isoleucine, and L-Valine in a researched ratio. | Provides a balanced profile of all three BCAAs, preventing depletion issues. Convenient and widely studied. | Less effective for stimulating MPS than a complete EAA profile as it lacks other essential building blocks. | Intra-workout sipping to reduce muscle breakdown (catabolism) and fatigue, especially during fasted training. | For a convenient way to reduce muscle soreness and support recovery without a full protein source. |
| EAA (Essential Amino Acids) | Amino Acid Supplement | Contains all 9 essential amino acids, including the three BCAAs. | Provides all required building blocks for MPS, leading to a superior anabolic response compared to BCAAs alone. | More expensive than BCAA-only products; can be redundant if consuming sufficient high-quality protein. | Maximizing muscle repair and growth around workouts when a whole food meal is not practical. | For the most complete and effective amino acid supplement to robustly stimulate muscle protein synthesis. |
| HMB (Beta-Hydroxy Beta-Methylbutyrate) | Leucine Metabolite | A metabolite of L-Leucine that primarily acts to reduce muscle protein breakdown. | Potent anti-catabolic agent; very effective at preserving muscle mass during intense training or caloric restriction. | Does not stimulate muscle protein synthesis as directly or strongly as Leucine or EAAs. | Periods of intense training, injury recovery, or dieting to minimize muscle loss. | When the main goal is to prevent muscle breakdown rather than to actively build new muscle. |
Technical Documents
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications