Branched-chain amino acids
Branched-chain amino acids suppliers and sourcing guide
Branched-chain amino acids (BCAAs) are L-leucine, L-isoleucine and L-valine, the three essential amino acids with branched side chains. Each is made by bacterial fermentation and crystallized separately, then blended in a fixed weight ratio, most often 2:1:1 leucine to isoleucine to valine, with 4:1:1 and 8:1:1 also sold. Brands buy the pre-mixed blend, usually instantized with lecithin, for drink mixes, powders and capsules.
- Category
- Proteins and amino acids
- Also known as
- BCAAs · BCAA blend · Leucine, isoleucine and valine
- Facts checked
- November 2026
Forms and grades of branched-chain amino acids
Suppliers sell different products under the same name. Specify the one you need.
2:1:1 blend
The most common ratio of leucine to isoleucine to valine, sold as plain or instantized powder.
High-leucine ratios
Blends at 4:1:1, 8:1:1 or other ratios with a larger share of leucine.
Instantized
Blends coated with a small amount of sunflower or soy lecithin so they wet and disperse in water; check the lecithin source for allergen labeling.
Fermented (vegan) grades
Blends made only from fermentation-derived amino acids rather than keratin hydrolysis, with the source stated on the spec.
Flavored and agglomerated blends
Ready-to-use blends with acids, sweeteners and flavors, sold for drink mixes.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Ratio and assay
- Leucine, isoleucine and valine each quantified by HPLC or amino acid analysis, which confirms the stated ratio and total BCAA content.
- Identity
- Identity of each amino acid by HPLC retention time or the supplier's method, with optical rotation on the raw materials.
- Lecithin and wettability
- Lecithin content and dispersion time for instantized blends.
- Loss on drying and residue on ignition
- Moisture and inorganic residue, which affect flow and caking.
- Heavy metals and microbiology
- Lead, arsenic, cadmium and mercury by ICP-MS, plus total plate count, yeast and mold, E. coli and Salmonella.
Storage, lots and expiry
Storage and shelf life
Store sealed in lined bags or drums in a cool, dry place away from strong odors; instantized blends can lose dispersibility and cake if they take up moisture or are stored warm. Shelf life is set by the supplier's specification, with ratio, moisture and micro as retest points.
Lots and expiry dates
Record the measured ratio and total BCAA content for each lot, because blending error shifts the amount of each amino acid per serving. Note the lecithin source on instantized lots for allergen control and rotate stock FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.320 lists L-isoleucine, L-leucine and L-valine among the amino acids that may be safely used as nutrients added to foods.
Source: ecfr.gov (opens in a new tab)For amino acids used under 21 CFR 172.320, the label of the additive and any premix must state the amount of each amino acid in a mixture.
Source: ecfr.gov (opens in a new tab)Health Canada's Workout Supplements monograph sets uses for products containing all three of L-leucine, L-isoleucine and L-valine at or above set minimum doses.
Source: webprod.hc-sc.gc.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Branched-chain amino acids suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking branched-chain amino acids suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell branched-chain amino acids? Request a listingFrequently asked questions
What forms of branched-chain amino acids can brands buy?
Common forms include 2:1:1 blend, high-leucine ratios, instantized, fermented (vegan) grades and flavored and agglomerated blends. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for branched-chain amino acids include?
Expect ratio and assay, identity, lecithin and wettability, loss on drying and residue on ignition and heavy metals and microbiology, each with its method, specification and result for that lot.
How should branched-chain amino acids be stored?
Store sealed in lined bags or drums in a cool, dry place away from strong odors; instantized blends can lose dispersibility and cake if they take up moisture or are stored warm. Shelf life is set by the supplier's specification, with ratio, moisture and micro as retest points.
What is the regulatory status of branched-chain amino acids?
21 CFR 172.320 lists L-isoleucine, L-leucine and L-valine among the amino acids that may be safely used as nutrients added to foods. For amino acids used under 21 CFR 172.320, the label of the additive and any premix must state the amount of each amino acid in a mixture. Health Canada's Workout Supplements monograph sets uses for products containing all three of L-leucine, L-isoleucine and L-valine at or above set minimum doses.
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- Pea ProteinPisum sativum protein · pea protein isolate
- Whey Protein IsolateWPI · whey isolate
- Whey protein concentrateWPC · WPC 80
- Whey protein hydrolysateWPH · hydrolyzed whey protein
- Micellar caseinmicellar casein isolate · casein micelles
- Milk protein concentrateMPC · MPC 70
- Milk protein isolateMPI · milk protein
- Sodium caseinatecasein sodium · caseinate sodium salt
- Calcium caseinatecasein calcium · caseinate calcium salt
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