Cooling agents can stimulate specific receptors in the skin or mouth to create a cool feeling. Menthol is a common cooling agent and is widely used in products such as chewing gum and candy. However, it has limitations. It requires high concentrations to achieve the ideal effect. The cooling feeling is short-lived and may also have a bitter taste or burning feeling. ​
To overcome these problems, researchers and companies have developed new cooling agents such as WS-3, WS-23, WS-5, and WS-12. WS-3 has an efficient and long-lasting cooling effect, WS-23 has an outstanding effect in food and beverages, Evercool 190 has a strong and long-lasting cooling effect, and Frescolat ML and Coolact P can provide a smooth and long-lasting cooling experience, which are very popular in the market. ​
Cooling agents mainly activate transient receptor potential M8 (TRPM8) channels to play a role. TRPM8 is sensitive to low temperatures and menthol. When activated by cooling agents, it will trigger nerve signals and make the brain feel cool. Some new cooling agents have a stronger ability to activate TRPM8, so the cooling effect is more significant.​
Cooling agents are widely used. In the food industry, beverages, ice cream, and chewing gum rely on them to add a refreshing taste; oral care products have a fresh and clean feeling because of them; in the cosmetics field, they can soothe the skin. ​
The market demand for efficient, long-lasting, and odor-free cooling agents is growing, and R&D personnel continue to explore. At present, WS-5 and WS-12 show good market potential. In the future, R&D will focus on improving the effectiveness of cooling agents, extending the cooling time, and optimizing the taste to bring consumers a better cooling experience. We look forward to continuous innovation in the field of cooling agents to add more coolness to life.