L-valine

L-Valine (CAS 72-18-4), also known by its FEMA 3444 designation, is an essential branched-chain amino acid used across pharmaceutical, nutritional, and cosmetic manufacturing. It functions as a building block for protein synthesis, a buffering agent, and a stabilizing component in complex formulations. In sports nutrition, it is combined with leucine and isoleucine.

These BCAA blends target muscle recovery and endurance. Pharmaceutical manufacturers use it as an active ingredient in amino acid infusion solutions and as a stabilizer in peptide drug formulations. Food producers incorporate it as a flavor precursor and nutritional fortifier in functional foods, protein bars, and medical nutrition products. It is a versatile ingredient for modern food science.

In personal care, it acts as a humectant and film-forming agent in skin conditioning formulations where moisture retention is a performance requirement. It supports the skin's natural barrier function. The product is supplied as a white crystalline powder. Standard grades include USP, BP, Ph. Eur., and food-grade (FCC), with pharmaceutical-grade material subject to stricter purity specifications.

Fermentation-derived material dominates the market, and buyers should confirm production method and country of origin when sourcing for regulated applications. Quality control is essential for compliance.