Isoleucine is an essential amino acid, meaning that it cannot be synthesized by the human body and must be obtained through the diet. It is one of the three branched-chain amino acids (BCAAs), along with leucine and valine. These amino acids play crucial roles in protein synthesis, energy production, and various metabolic processes within the body. In the food and beverage industry, isoleucine is not typically used as a standalone raw material. Instead, it is often present as a component of complete protein sources, such as animal-based proteins (meat, dairy, eggs) or plant-based proteins (soy, legumes, grains). These protein sources are commonly incorporated into food products to enhance their nutritional content and provide essential amino acids, including isoleucine, to consumers.
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