Heat-Process Stability: Why WS-10 and WS-12 Survive 200°C

Baking, extrusion and hot-fill destroy volatile coolants. WS-10 and WS-12 stay active through 200°C processing – here is how.

One of the quiet reasons cooling agents fail in production is heat. Volatile coolants flash off during baking, extrusion or hot-fill, leaving a product that tasted perfect in the lab and flat on the line.

Two WS grades solve this. WS-10, a low-volatility liquid, remains fully active through continuous 200°C heat – suitable for baked goods and hot-fill beverages. Crystalline WS-12, with a melting point of 179-183°C, survives baking and extrusion while delivering the series’ strongest cooling intensity.

For cooked-sugar confectionery, hard candy and baked bars, these grades keep the cooling curve intact from mixer to package. Dosage guidance for heat-processed matrices is included with every sample shipment.

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