Our Product Catalog

Baisifu's food grade WS-5 Cooling Agent meets international food safety standards for use in sugar-free confectionery, functional beverages, dairy products, and oral care items. Ideal replacement or supplement to natural menthol.

WS-23 Cooling Agent is a synthetic cooling compound widely used in food, pharmaceutical, oral care, and personal care products. Manufactured by Shaanxi Baisifu Biological Engineering Co., Ltd. in Xi'an, China with consistent quality and competitive pricing.

WS-10 Cooling Agent is a synthetic cooling compound widely used in food, pharmaceutical, oral care, and personal care products. Manufactured by Shaanxi Baisifu Biological Engineering Co., Ltd. in Xi'an, China with consistent quality and competitive pricing.

WS-5 Cooling Agent is a synthetic cooling compound widely used in food, pharmaceutical, oral care, and personal care products. Manufactured by Shaanxi Baisifu Biological Engineering Co., Ltd. in Xi'an, China with consistent quality and competitive pricing.

Shaanxi Baisifu Biological Engineering Co., Ltd. manufactures and exports the complete portfolio of WS-series cooling agents — seven distinct compounds covering every application intensity, duration, and solubility requirement across food, pharmaceutical, oral care, tobacco, and cosmetic industries.

Ethyl 2-Methyl-2-butynoate is a specialty acetylenic ester valued for sharp green metallic-fruity apple/pear facets. Triple bond imparts unique fresh-green edge cutting through heavy flavor systems.

Ethyl Butyrate is the molecule behind unmistakable ripe pineapple aroma with banana mango tropical character. Ubiquitous in fruit flavorings, beverages, confectionery.

Vanillin Butyl Ether extends formulator toolkit beyond traditional vanillin with superior heat stability and longer-lasting character for baked goods and UHT dairy.

5-Methyl-2-phenyl-2-hexenal (Cocanal) is extraordinarily potent cocoa-chocolate aldehyde delivering intense dark-chocolate character at remarkably low concentrations.

Zingerone is THE molecule behind cooked/dried ginger - definitive gingerbread-ginger-cookie-spiced-ginger aroma indispensable in bakery, confectionery, beverage.

Dihydroactinidiolide is key aroma compound for pleasant fruity-green character of black tea especially oolong and pu-erh. Contributes musky-honeyed notes to perfumes.

Allyl Isothiocyanate (AITC) is the principal compound behind fiery pungency of mustard, wasabi, horseradish. One of most powerful flavor substances known.