DL-VALINE

CAS: 516-06-3 FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT

DL-VALINE (CAS 516-06-3) is a synthetic amino acid used as a flavouring agent or nutrient supplement. It is evaluated by international food additive expert committees and has a JECFA evaluation indicating no safety concern at typical intake levels when used as a flavouring agent.

What It Is

DL-VALINE is a racemic mixture of the amino acid valine consisting of both D- and L-enantiomers. Chemically, it is designated by the CAS number 516-06-3 and falls into the category of branched-chain amino acids. In food science, DL-VALINE is recognised as a flavouring agent or adjuvant and is sometimes used as a nutrient supplement in formulations designed to provide amino acids in food products. Amino acids like DL-VALINE are organic compounds containing both an amine group and a carboxylic acid group attached to a central carbon, giving them amphoteric characteristics. The substance is generally a white crystalline powder that dissolves in water and is used in food ingredient applications primarily for its functional and nutritional properties. As a flavouring agent, it belongs to a class of compounds that contribute subtle flavour notes and can enhance the overall sensory profile of complex food matrices. In nutrient supplements, it is used alongside other amino acids to meet specific formulation goals or nutritional specifications.

How It Is Made

DL-VALINE is typically manufactured through synthetic chemical processes involving the controlled reaction of precursor compounds to assemble the branched-chain amino acid structure. In industrial settings, racemic amino acids such as DL-VALINE may be produced by combining the D- and L- forms of valine or through chemical synthesis routes that yield a mixture of enantiomers. The manufacturing process is usually governed by food-grade or pharmaceutical-grade production standards, ensuring consistent purity, stability, and compliance with applicable quality specifications. Producers monitor critical parameters such as temperature, reactant ratios, and purification efficacy to obtain DL-VALINE that meets analytical standards like those outlined in international compendia. Quality control steps commonly include chromatographic or spectrometric assays to verify identity and purity, as well as to detect residual impurities. In some jurisdictions, specific monographs or reference standards exist for amino acids like valine that inform analytical procedures and specifications used during production and testing.

Why It Is Used In Food

In food formulation, DL-VALINE is utilised for its dual role as a flavouring agent and as a nutrient supplement. As a flavouring agent, it may be incorporated into flavour blends to contribute subtle taste characteristics or to balance the overall sensory profile of a product. Amino acids can interact with taste receptors and other flavour components, enhancing or modulating taste. In nutrient supplements and fortified foods, DL-VALINE serves as a source of a branched-chain amino acid, which may be desirable in specific formulations where protein or amino acid content is a focus. Branched-chain amino acids such as valine are recognised for their role in protein synthesis and can be incorporated into products aimed at delivering balanced amino acid profiles. Formulators may choose DL-VALINE when designing products to achieve a specific nutrient composition or to support the overall functional role of amino acids in a food or supplement matrix. Its compatibility with other formulations and solubility in aqueous systems further support its use in various processed food and beverage applications.

Adi Example Calculation

This illustrative example demonstrates how an ADI concept might be used in a hypothetical scenario. If a food additive had an established ADI of X mg per kg of body weight per day, then a 70 kg adult could theoretically consume up to 70 times X mg of the additive daily without exceeding the ADI. For instance, if the ADI were 10 mg per kg body weight per day, a 70 kg adult could consume up to 700 mg of the additive daily without exceeding the ADI. This example is illustrative and does not reference a specific ADI value for DL-VALINE, since the referenced JECFA evaluation did not provide a numerical ADI but rather indicated no safety concern at expected intake levels.

Safety And Health Research

Safety evaluations for DL-VALINE as a food additive focus on whether typical use levels pose any concerns for consumer health. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has reviewed DL-VALINE and concluded that it does not present a safety concern at current intake levels when used as a flavouring agent, based on toxicological data and exposure assessments in its evaluation documents. Safety assessments consider factors such as absorption, metabolism, and potential toxicological endpoints to determine whether a food additive can be used safely in food products. While amino acids like DL-VALINE occur naturally in the diet as components of proteins, their isolated use in food ingredients requires assessment of how additional exposure compares to normal dietary levels. Regulatory risk assessments typically examine available animal studies, metabolic information, and exposure data to characterise risk. For DL-VALINE, the JECFA evaluation supports its safety at typical intake levels. Beyond formal evaluations, general scientific literature on amino acids discusses their biochemical roles but does not provide evidence of adverse effects at levels encountered through intended food additive use.

Regulatory Status Worldwide

At the international level, DL-VALINE has been evaluated by expert scientific committees such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) for its safety as a flavouring agent. The JECFA evaluation indicates that there is no safety concern at typical intake levels when used as a flavouring agent, and this evaluation is documented in a JECFA report. In certain jurisdictions, substances like DL-VALINE may be permitted as food ingredients subject to local regulatory frameworks and food additive listings. For example, amino acids and their derivatives may be included in specific positive lists or ingredient categories under food additive regulations, where they are regulated according to functional class. Regulatory approaches vary by region, with some authorities providing explicit additive numbers or specifications, while others rely on general amino acid ingredient provisions. Manufacturers and formulators must ensure compliance with relevant food safety laws and standards in the markets where products are sold, and they should reference the applicable food additive listings or specifications for DL-VALINE in regulatory texts.

Taste And Functional Properties

DL-VALINE, like other amino acids, exhibits a neutral to slightly savoury taste profile that can contribute to complex flavour blends when used at appropriate levels. Its solubility in water allows it to be distributed evenly in aqueous food systems, aiding in consistent taste perception throughout a product. The amino and carboxyl functional groups confer amphoteric behaviour, meaning DL-VALINE can act as an acid or a base depending on the pH of the solution, which influences its interaction with other ingredients in a formulation. In addition to its sensory attributes, DL-VALINE’s functional properties include its contribution to the nutritional profile of a product by supplying an amino acid component. Its stability under typical food processing conditions, such as moderate heat and pH variations, allows it to remain intact through manufacturing and shelf life under controlled conditions. However, like all amino acids, it may be sensitive to extreme conditions or prolonged exposure to moisture without adequate formulation safeguards.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is an estimate of the amount of a food additive that can be consumed daily over a lifetime without appreciable health risk, based on established safety data and uncertainty factors. For DL-VALINE, JECFA’s assessment indicates that typical intake levels as a flavouring agent do not raise safety concerns, which aligns with the concept that additional intake from such uses is likely low relative to overall dietary amino acid consumption. It is important to understand that an ADI is not a recommended intake level but rather a safety benchmark used by regulators and risk assessors to set guidelines and evaluate exposure. ADIs are usually derived from toxicological studies in animals, applying safety factors to account for interspecies differences and human variability. In the case of DL-VALINE, the JECFA evaluation supports safety at typical flavouring use levels, and no specific numerical ADI was established in the referenced evaluation summary, which suggests that intake from such uses is considered acceptable as part of the broader dietary context of amino acids.

Comparison With Similar Additives

DL-VALINE can be compared with other amino acid flavouring agents used in food applications, such as L-leucine or L-isoleucine, which are also branched-chain amino acids with similar roles in protein synthesis and flavour modulation. These amino acids share functional properties related to solubility, stability, and interaction with taste receptors in food systems. In nutrient supplements or fortified foods, mixtures of branched-chain amino acids are often used together to achieve balanced profiles. Compared with simple sweeteners or other flavour enhancers, amino acids like DL-VALINE have distinct functional attributes related to both nutrition and flavour chemistry. When formulating products, food scientists consider how these compounds interact within a broader ingredient matrix to achieve desired sensory and nutritional outcomes.

Common Food Applications Narrative

DL-VALINE is incorporated into a variety of food and beverage products where flavour modulation and nutritional enhancement are desired. In savoury products, it may be part of a flavouring blend that enhances umami or balanced taste profiles without overwhelming other sensory attributes. Amino acid supplements and fortified nutrition bars may include DL-VALINE as part of an amino acid complex to provide a broader nutritional contribution in tandem with other essential amino acids. Sports nutrition formulations, ready-to-drink beverages with added amino acids, and protein-enriched snacks often feature amino acids like valine to support product positioning. In processed foods that aim for a specific taste or nutritional positioning, DL-VALINE can play a role when clear labelling of nutrient content or flavour contributions is important. Its use reflects the broader trend of incorporating functional amino acids into products that cater to consumer interests in balanced taste and nutrition.

Safety & Regulations

FDA

  • Notes: Specific FDA food additive status for DL-VALINE could not be verified in available deep links; therefore approval status is set null.

EFSA

  • Notes: EFSA specific evaluation for DL-VALINE in human food use was not identified in the provided evidence.

JECFA

  • Year: 2004
  • Ins Number: 1426
  • Adi Display: Acceptable with no safety concern at typical intake levels

Sources

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