Cooling Agents for Flavor Compounding
For flavor houses, cooling agents are a creative tool: a cool top-note that amplifies freshness, a physical lift that makes fruit taste juicier, and a clean way to mask bitterness without adding sweetness.
Three Jobs Cooling Agents Do in Flavor
Freshness Accords
WS-3 and WS-23 add a pure cooling note to mint, fruit and beverage flavors – with none of menthol’s aroma to fight your composition.
Bitterness Control
Cooling physically counteracts bitterness from sweeteners, vitamins and botanicals in sugar-reduced and functional formulas.
Mint-System Synergy
Blending WS grades with dementholized mint oil boosts the fragrance signature while extending the cooling curve.
Dosage & Handling
Typical starting levels are 30-100 mg/kg for WS-3 in compounded flavors, with WS-23 used where a fast burst is the goal. Pre-dissolve crystalline grades in ethanol or propylene glycol, or dose as part of our custom premix. All grades are stable in standard flavor carrier systems.
Explore the full toolset on the product list – eight WS models plus menthol, menthyl lactate and mint oils.