Cooling Agent WS-23 Powder

Cooling Agent WS-23 is a synthetic cooling ingredient used when a clean cooling sensation is required without introducing the strong mint character associated with menthol. In food, beverage and flavor formulations, WS-23 can be evaluated as part of the overall sensory system to provide a relatively fast and noticeable cooling effect.

The performance of WS-23 depends on the formulation matrix, carrier system, processing conditions and target sensory profile. For this reason, small-scale formulation trials and stability evaluation are recommended before commercial production.

Formulation Characteristics

• Clean Cooling Profile: WS-23 is commonly selected when formulators require cooling with limited characteristic mint aroma.
• Relatively Fast Cooling Perception: Its sensory profile is suitable for applications designed to deliver an immediate refreshing effect.
• Flavor Compatibility: WS-23 can be evaluated with fruit, mint, beverage and other flavor systems where the cooling sensation should remain separate from the primary flavor character.
• Carrier Considerations: WS-23 may be evaluated with suitable formulation carriers such as propylene glycol or ethanol. Solubility, clarity and stability should be confirmed in the intended finished formulation.

Basic Product Information

Actual product specifications should be confirmed against the current batch COA and 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 vary in pH, carrier composition and processing conditions, clarity and storage stability should be checked in the final formulation.

Confectionery

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

Flavor Systems

It can be used together with fruit, mint and beverage flavor profiles to build a layered cooling sensation 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. Start with a low evaluation level and adjust according to the required sensory intensity.
3. Mix thoroughly. Ensure uniform incorporation into the base formulation.
4. Observe physical stability. Check clarity, precipitation, crystallization or other physical changes during evaluation.
5. Evaluate the sensory profile. Assess cooling onset, intensity, duration and interaction with the primary flavor system.
6. Confirm the final formulation. The final use level should be determined according to application requirements, sensory objectives and applicable regulatory requirements.

Formulation Notes

• Do not assume that performance in one carrier system will be identical in another formulation.
• Always evaluate solubility and physical stability in the actual finished-product matrix.
• Cooling intensity should be evaluated together with sweetness, acidity, flavor concentration and other sensory components.
• Regulatory suitability should be confirmed according to the intended application and destination market.