WS-23 is a synthetic cooling agent often used in the food and beverage industry to provide a cooling sensation without the flavor associated with traditional cooling agents like menthol. Here is some information about the origin, nature, and introduction of WS-23:
WS-23 is part of a class of chemicals known as cooling agents or coolants. It was developed as a chemical compound, and its specific origin is not well-documented in publicly available sources. However, it is believed to have been created by scientists to mimic the cooling sensation of menthol without the strong minty flavor associated with menthol. WS-23 is just one of several cooling agents developed for this purpose.
Chemical Structure: WS-23 is a synthetic compound with the chemical formula C10H21NO and a systematic name of N,2,3-trimethyl-2-isopropylbutanamide. Its molecular structure consists of a carbon chain with amide and isopropyl groups.
Cooling Sensation: WS-23 imparts a cooling sensation when applied to the tongue or mucous membranes. This cooling effect is similar to that of menthol but is often described as less minty and more neutral in flavor. This makes it suitable for a wide range of food and beverage applications where a cooling effect is desired without altering the taste of the product significantly.
WS-23 was introduced as an alternative to menthol in various applications, primarily in the food, beverage, and oral care industries. It has gained popularity for several reasons:
Lack of Flavor: One of the primary advantages of WS-23 is that it imparts a cooling effect without the strong minty flavor associated with menthol. This makes it suitable for a broader range of products where a neutral cooling sensation is desired.
Versatility: WS-23 can be used in a wide variety of products, including candies, chewing gum, beverages, and oral care products, among others.
Enhanced Cooling: Some users find that WS-23 can provide a more intense and longer-lasting cooling effect compared to other cooling agents.
WS-23 has become increasingly popular, and it is often used in combination with other cooling agents and flavorings to achieve the desired sensory effects in various consumer products.
Please note that WS-23 is primarily used in the food and beverage industry, and its use may be subject to regulations and restrictions depending on the region and intended application.
Comparison of WS-23 with similar products
WS-23 is a synthetic cooling agent often used in the food and beverage industry to provide a cooling sensation without the minty or menthol flavor associated with other cooling agents like menthol. It is similar to other cooling agents, such as WS-3 (N-ethyl p-menthane-3-carboxamide) and WS-5 (N-2,3-trimethyl-2-isopropylbutanamide), which are also used for the same purpose. Here’s a comparison of WS-23 with these similar products:
1.WS-3 (N-ethyl p-menthane-3-carboxamide):
Flavor: WS-3 has a mild, cooling effect with a slightly minty, woody, or earthy taste, which can be used to complement a wide range of flavors.
Cooling Effect: It provides a cooling sensation, but it is generally considered less potent than WS-23.
Sensory Profile: WS-3 has a broader sensory profile compared to WS-23, making it suitable for a variety of applications.
Flavor: WS-5 has a cooling effect with a mild, slightly sweet taste that doesn’t have a strong minty or menthol character.
Cooling Effect: It offers a potent cooling sensation, which can be more intense than both WS-23 and WS-3.
Sensory Profile: WS-5 is useful for applications where a strong cooling effect is desired, but it may overpower more delicate flavors.
Flavor: WS-23 is known for its virtually flavorless and odorless properties, making it a suitable choice when you want to provide cooling without affecting the flavor of the product.
Cooling Effect: It delivers a strong and long-lasting cooling sensation, similar to menthol but without the minty taste.
Sensory Profile: WS-23 is often preferred when the primary goal is to impart cooling without modifying the flavor, making it ideal for a wide range of applications.
The choice between WS-23, WS-3, and WS-5 depends on the specific application and the desired level of cooling. WS-23 is typically the preferred choice when you want a cooling effect without altering the flavor of your product. WS-5 is favored when you need a more intense cooling sensation, but WS-3 is a versatile option for applications where a moderate cooling effect with a mild flavor profile is desired. The selection of the appropriate cooling agent should be made based on the sensory impact you want to achieve in your product.