BCAA Quality and Labeling Standard
JHFC-S-035 Enacted: 7 September 2026 / Effective: the same day
Japan Certified Health Food Council (JHFC) — English translation of the standard. In case of discrepancy the Japanese text prevails. Japanese original
Japan Certified Health Food Council (JHFC)
Enacted: 7 September 2026 / Effective: the same day
Preamble (Rationale for Enactment)
BCAA is a collective term for leucine, isoleucine, and valine, and the total amount alone does not reveal the amount of each component in the formulation or nonuniformity within the product. Values measured after protein hydrolysis also differ from those for amino acids already present in free form. Because comparison is difficult when the order of components or basis of calculation is not stated with formulation ratios, a standard is established to verify the identity of the three components, their free amounts, and their mixing state separately.
Article 1 (Purpose)
The amount and ratio of each free BCAA component shall be verified, and labeling and testing that do not confuse them with bound components derived from protein shall be established. The five criteria of JHFC-A-001 shall serve as the basis for information disclosure, and this document specifies isomer identification, mixing uniformity, and calculations for individual components.
Article 2 (Scope)
This Standard applies to foods for oral consumption that combine L-leucine, L-isoleucine, and L-valine as free amino acids and label the BCAA amount. It includes powders, granules, tablets, beverages, and similar forms. Products that label only bound BCAA contained in ordinary protein products are outside the scope. Where free and bound forms coexist, the forms covered by the labeling shall be distinguished.
Article 3 (Terms and Definitions)
- 1. BCAA: In this Standard, the combination of L-leucine, L-isoleucine, and L-valine.
- 2. Free BCAA amount: The amount of each free amino acid measured without relying on the breakdown of proteins or peptides.
- 3. Bound BCAA: The amino acids concerned that are present as residues constituting proteins or peptides.
- 4. Ratio basis: The order of components and the calculation method, such as a mass ratio or molar ratio, used to express a formulation ratio.
- 5. Residue after preparation: Components that remain in containers or similar items and are not removed after dispersion in a liquid as directed by the labeling.
Article 4 (Requirements)
1. Quality Requirements—The Three Components and Isomers
For each raw material, the chemical name, information on the L-form, manufacturing method such as fermentation or synthesis, and carrier shall be identified. Leucine and isoleucine shall be separated and verified, and stereochemical configuration shall be substantiated by appropriate identification documentation. For isoleucine, the treatment of related stereoisomers shall also be established. The business operator shall establish specifications for the purity of each component and for related amino acids and shall present the results of comparison with reference materials.
2. Quality Requirements—Manufacturing Control of Purification and Mixing
During purification of fermentation broth, crystallization, and drying, the removal of culture medium-derived substances and residual salts shall be verified. When mixing the three components, differences in particle size, bulk density, and adhesion properties shall be examined, and the potential for segregation during transport or filling shall be evaluated. All three components shall be measured at different positions within the mixture, and uniformity of a single component alone shall not serve as evidence for the whole mixture. Purification records and mixing tests shall be linked to the lot.
3. Testing—Separate Quantification of Free Amounts
Testing of free BCAA shall be based on an extraction method that does not hydrolyze proteins, and it shall be verified that the components are not generated from coexisting peptides. Separation and recovery of leucine, isoleucine, and valine shall be verified in the product formulation. Third-party certificates of analysis shall clearly state sample preparation, the amount of each component, whether stereochemical identification is possible, and the product lot; the institution, method, and contact point for inquiries shall be disclosed.
4. Labeling Requirements—Total Amount and Formulation Ratio
The total free BCAA amount per recommended daily intake and the breakdown of the three components shall be stated. Where a ratio is labeled, the order of component names and the ratio basis shall be given so that the ratio can be recalculated from the individual amounts before rounding. Flavoring raw materials and carriers shall not be included in the total. For products that also contain protein, free amounts and total amounts after hydrolysis shall be managed as separate bases for labeling.
5. Quality Requirements—Dispersion and Storage
For powder products, the distribution of each component shall be examined with consideration of floating, sedimentation, adhesion to container walls, and unconsumed portions during preparation. Products formulated with sugars or similar ingredients shall be checked for coloration and changes in the target components during storage. The business operator shall establish specifications for maintenance of the mixing ratio and quality during storage and shall demonstrate their basis using the actual product. Instructions for mixing, handling after preparation, and dry storage shall be consistent with the test conditions.
6. Precautions for Intake
Guidance shall be provided to check for overlapping intake from other amino acid mixtures containing BCAA. Instructions for using measuring spoons and similar utensils shall be clear, and users shall not be encouraged to add individual components to change the formulation ratio. Persons whose amino acid intake is under medical management shall be advised to consult a physician. Cautionary statements shall be reviewed together with preparation instructions, and labeling shall indicate that use shall be discontinued in the event of an abnormal condition and provide a contact point for consultation.
7. Documentation Management
The ratio basis shall be included among the items controlled for each labeling version, and raw data for individual quantification, total amount calculations, and mixing test results by position shall be retained. The [reference on food composition analysis, including amino acids](https://www.mext.go.jp/content/20220222-mext_kagsei-index_100.pdf) shall be consulted after verifying the scope of applicability of its sample preparation procedures. The business operator shall establish a retention period and, at revision, check for any records of total amount tests having been repurposed as free amount tests.
Article 5 (Evaluation Categories)
- Conformity: All requirements are met, and the identification of the three components, free amounts, mixing state, and labeled ratio can be reproduced.
- Partial conformity: The basis for each component amount and the ratio is complete, and a deadline for supplementation is established only for minor deficiencies such as public indexes.
- Nonconformity: Values after hydrolysis are treated as free amounts, a ratio with an unclear component order is presented, or a breakdown is labeled without separating the three components.
Article 6 (Implementation)
The self-declaration of conformity shall clearly state each free component and the ratio basis. Upon application, the Council shall verify the process from extraction procedures through individual amounts and ratio calculations. The evaluation shall be updated when the granulation method, formulation of the three components, or conditions for combined use with protein change.
Supplementary Provisions
This document shall take effect on 7 September 2026. Inquiries concerning ratio labeling shall state both the order of components and the calculation method.
※ This Standard sets out evaluation criteria for information disclosure and quality management practices and does not guarantee the efficacy or safety of individual products.