L-valine

Property Description:
White monoclinic crystals or crystalline powder. Melting point approximately 315℃. Easily soluble in water, solubility (g/L): 0℃ 83.4/25℃ 88.5/50℃ 96.2/65℃ 102.4. Almost insoluble in cold ethanol and ether. pH of solution 5.5-7.0. Stable to heat, light, and air; odorless with a characteristic bitter taste.

Product Applications:
An essential amino acid. The adult male requirement is 10 mg/(kg·d). The physiological effect of the L-form is twice that of the D-form. Deficiency can cause neurological disorders, growth retardation, weight loss, anemia, etc. As a nutritional supplement, it can be formulated with other essential amino acids into amino acid infusions and comprehensive amino acid preparations. Adding valine (1 g/kg) to rice cakes gives the product a sesame aroma and can also improve the flavor of bread.

Technical Specifications: