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WS-23 Cooling Agent Powder: The Best Cooling Ingredient for Food & Beverage in 2026

In the rapidly evolving food and beverage industry, creating a refreshing and long-lasting cooling sensation without bitterness has become a top priority for manufacturers. WS-23 Powder, also known as Cooling Agent WS-23, has emerged as the leading choice among food scientists and product developers worldwide.

What is WS-23 Cooling Agent Powder?

WS-23 is a synthetic cooling agent derived from menthol. It is widely recognized for providing a clean, strong, and long-lasting cooling effect without the minty odor or bitter aftertaste commonly associated with menthol or WS-3. Available in high-purity powder form, it is easy to dissolve and highly stable in various food matrices.

WS-23 Cooling Agent Powder

Why WS-23 Powder is Dominating the Market

Cleaner & Stronger Cooling: WS-23 delivers a pure cooling sensation that activates TRPM8 receptors more effectively than traditional menthol.
Low Usage Rate: Extremely high potency means very low dosage is required, making it highly cost-effective.
Excellent Heat Stability: Maintains cooling effect even after high-temperature processing.
Neutral Taste Profile: Minimal impact on the original flavor of the product.
Odorless & Colorless: Does not affect the appearance or aroma of final products.

Key Applications of WS-23 Powder

WS-23 Powder is extensively used across multiple categories:

Beverages (soft drinks, energy drinks, functional beverages)
Confectionery (chewing gum, hard candy, mints)
Dairy & Frozen Products (ice cream, yogurt, milkshakes)
Bakery & Snacks (cookies, biscuits, puffed snacks)
Oral Care Products (toothpaste, mouthwash)
Pharmaceuticals and supplements

Key Applications of WS-23 Powder

Recommended Dosage

Typical usage levels range from 0.005% to 0.15%, depending on the product type and desired cooling intensity. Beverage manufacturers often use 20–80 ppm, while chewing gum can go up to 150–300 ppm for strong cooling.

WS-23 vs WS-3 vs Menthol: Which is Better?

While menthol and WS-3 are still used, WS-23 is increasingly preferred due to its cleaner profile, better solubility in water-based systems, and reduced bitterness. Many leading brands have already switched to WS-23 for superior consumer experience.

WS-23 vs WS-3 vs Menthol: Which is Better?

Conclusion

As consumer demand for refreshing and innovative food experiences continues to grow, WS-23 Cooling Agent Powder stands out as the most effective and versatile cooling solution available in 2026. Its powerful performance, stability, and clean taste profile make it an essential ingredient for forward-thinking food manufacturers.

Ready to enhance your products with strong, clean cooling?