Specific small amounts of amino acids caused agglomeration of L‐valine (L‐Val) crystals during evaporative crystallization from aqueous solutions. The agglomeration of L‐Val occurred only under acidic condition when guest amino acids satisfied several conditions. Only L‐form amino acids that have carboxylic acid groups and sufficiently long alkyl chain in the side‐chains could induce agglomeration of L‐Val. The length of alkyl chain in the side‐chains controls the degree of agglomeration. Data indicated only 0.5 wt % of L‐2‐aminoadipic acid, which has a similar chemical structure to L‐glutamic acid (L‐Glu), produced the large agglomerates > 1000 μm. The particle size was ∼ 500 μm when using the same amount of L‐Glu. Based on the results from previous tests and this paper, the whole mechanism for the L‐Val agglomeration in the presence of specific guest amino acids has been revealed.