WS-23 for Food & Beverage Formulations

Cooling Agent WS-23 for Food & Beverage Formulations

CAS No.: 51115-67-4 | FEMA: 3804 | Purity: ≥99.0%

Cooling Agent WS-23 is a synthetic cooling ingredient commonly evaluated in food, beverage and flavor formulations where a clean cooling sensation is desired without introducing a strong menthol character. Its sensory profile is generally associated with relatively fast cooling perception, making it suitable for refreshing flavor concepts and products where cooling should complement rather than dominate the primary flavor.

The performance of WS-23 depends on the formulation matrix, carrier system, processing conditions and target sensory profile. Small-scale formulation trials are therefore recommended to evaluate solubility, clarity, sensory intensity and storage stability before commercial production.

Formulation Characteristics

• Clean Cooling Profile: WS-23 is commonly selected when cooling is required with limited characteristic mint aroma.
• Relatively Fast Cooling Perception: Its sensory profile can support formulations designed to provide a noticeable and refreshing cooling effect.
• Flavor Compatibility: WS-23 can be evaluated with fruit, mint, beverage and other flavor systems where the primary flavor profile should remain clearly recognizable.
• Carrier Considerations: WS-23 may be evaluated with suitable formulation carriers such as propylene glycol or ethanol. Solubility, clarity and physical stability should always be confirmed in the intended finished-product system.

Basic Product Information

Actual product specifications should be confirmed against the current batch COA and applicable technical documentation.

Food & Beverage Application Considerations

Beverage Formulations

WS-23 can be evaluated in flavored beverages, carbonated drinks, functional beverages and other refreshing drink concepts. Because beverage systems can differ significantly in pH, carrier composition, sweetness and processing conditions, clarity and storage stability should be evaluated in the final formulation.

Confectionery

WS-23 may be evaluated in chewing gum, hard candy and related confectionery products where a distinct cooling sensation is required without relying entirely on menthol character.

Flavor Systems

WS-23 can be combined with fruit, mint, beverage and other flavor profiles to introduce an additional cooling dimension while maintaining the intended primary flavor direction.

Basic Formulation Evaluation Procedure

1. Select an appropriate carrier system. Choose a carrier compatible with the intended finished formulation.
2. Prepare a small laboratory trial. Begin with a low evaluation level and adjust gradually according to the required cooling intensity.
3. Mix thoroughly. Ensure uniform incorporation of WS-23 into the formulation.
4. Observe physical stability. Check for haze, precipitation, crystallization or other physical changes during evaluation and storage.
5. Evaluate the sensory profile. Assess cooling onset, intensity, duration and interaction with sweetness, acidity and the primary flavor.
6. Confirm the final formulation. The final use level should be determined according to the intended application, sensory objective and applicable regulatory requirements.

Formulation Notes

• Performance in one carrier system should not be assumed to be identical in another formulation.
• Solubility and physical stability should be evaluated in the actual finished-product matrix.
• Cooling intensity may be influenced by sweetness, acidity, flavor concentration and other sensory components.
• Processing conditions and storage temperature may affect final formulation performance and should be included in stability evaluation.
• Regulatory suitability should be confirmed according to the intended application and destination market.