Cooling Compounds – natural and synthetic
Cooling compounds have the ability to chemically trigger the cold sensitive TRPM8 receptors of the skin. This is whether they are inhaled, eaten or applied to the skin. This makes them ideal for use in a wide range of confectionery, oral-care and personal care products.
- PMD (p-Menthane-3,8-diol)
- Menthane Carboxylic Acid (WS1)
- CFB (WS-3, Menthol Carboxamide)
- IFB (WS-5)
- N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS12)
The long standing natural choice is to use menthol, which is distilled from cornmint crop, mentha arvensis. This natural ingredient is sourced from India exclusively for Khush Ingredients.
Cool, Fresh, Booster (CFB), Menthol Carboxamide (WS3)
This has a much less minty taste than menthol, although it is produced from a menthol feedstock. CFB is widely used as a cooling compound as it has a much more pronounced cooling effect compared to menthol and it is odour free.
Due to its strength and lack of solubility in aqueous formulations, CFB can be difficult to incorporate. The new encapsulated version of CFB allows the material to be:
- incorporated more easily
- dosed more accurately
- cooling effect prolonged
Encapsulated Cool, Fresh, Booster (CFB)
The CFB is encapsulated with a pharmaceutical grade excipient (lactose free). The concentration of CFB is 20%. The appearance is white to off-white pellets of which 90% passes through 20 mesh and 90% is retained on 40 mesh filters, hence typically 500 to 700 micron.
Khush Ingredients offers cooling compounds which activate ion channels of the Transient Receptor Potential (TRP), binding with neurotransmitters, leading to a cool physiological response.
The delivery of all these molecules encapsulated within a safe delivery media could aid innovative formulations. Multiple and synergistic effects may be gained by combining these molecules and controlling their release which would synergistically enhance sensory effects.
Perhaps surprisingly, these molecules also effect the heat activated TRPV3 which might offer an explanation why temperature can effect taste perception. These molecules also inhibit TRPA1 which may explain analgesic or pain relief properties as a result.
Most clients will use either the natural products or CFB, but these are just the tip of the iceberg for synthetic cooling compounds. For further information and to request samples, please email firstname.lastname@example.org