Candy cooling requires heat-stable agents surviving cooking temperatures while delivering refreshment at consumption. WS-series agents excel across hard candy, gummies and chewable formats.
Key Highlights
- Hard candy: WS-23 0.3-0.8% survives 140C+ cooking
- Gummies: WS-23 0.3-1% in acid matrix with vitamin masking synergy
- Chewables: WS-3 + WS-23 blends extend perceived cooling during chewing
Format-by-Format Guidance
| Format | Recommended Agent | Dosage | Notes |
| Hard candy | WS-23 | 0.3-0.8% | Add post-cook below 90C |
| Gummies | WS-23 | 0.3-1% | Synergy with acid and vitamin masking |
| Chewables | WS-3 + WS-23 | 0.4-1% total | WS-3 extends during-chew cooling |
| Press mints | WS-23 | 0.5-1.2% | Blend with mint flavor for position |
Process Integration Notes
Add cooling agents post-cook where possible to avoid thermal loss. In gummies, integrate with acid solution for even distribution. matai supplies both powder (for dry blending) and liquid solution (for syrup integration) grades.
Flavor Pairing
Mint flavors position cooling naturally; fruit profiles use WS-23 for refreshment without character shift. The menthol-free advantage matters in fruit SKUs where mint notes would distort profile intent.
Frequently Asked Questions
Which cooling agent survives candy cooking?
WS-23 tolerates brief high temperatures but performs best added post-cook below 90C for full potency retention.
How much WS-23 in gummies?
Start at 0.3-0.5%, adjust upward in 0.1% steps to target refreshment level.
Next step: Get candy-grade agents via cooling agent series.