GB2418856A - Breath refrigerant and process for producing the same - Google Patents
Breath refrigerant and process for producing the same Download PDFInfo
- Publication number
- GB2418856A GB2418856A GB0600159A GB0600159A GB2418856A GB 2418856 A GB2418856 A GB 2418856A GB 0600159 A GB0600159 A GB 0600159A GB 0600159 A GB0600159 A GB 0600159A GB 2418856 A GB2418856 A GB 2418856A
- Authority
- GB
- United Kingdom
- Prior art keywords
- freshener
- flavor
- oil
- breath
- lipophilic liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 239000003507 refrigerant Substances 0.000 title abstract 4
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- 239000008376 breath freshener Substances 0.000 claims description 58
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- ZBJCYZPANVLBRK-UHFFFAOYSA-N Menthone 1,2-glyceryl ketal Chemical compound CC(C)C1CCC(C)CC11OC(CO)CO1 ZBJCYZPANVLBRK-UHFFFAOYSA-N 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- UJNOLBSYLSYIBM-WISYIIOYSA-N [(1r,2s,5r)-5-methyl-2-propan-2-ylcyclohexyl] (2r)-2-hydroxypropanoate Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1OC(=O)[C@@H](C)O UJNOLBSYLSYIBM-WISYIIOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229940011037 anethole Drugs 0.000 description 1
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- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 239000010620 bay oil Substances 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- YZXZAUAIVAZWFN-UHFFFAOYSA-N bis(5-methyl-2-propan-2-ylcyclohexyl) butanedioate Chemical compound CC(C)C1CCC(C)CC1OC(=O)CCC(=O)OC1C(C(C)C)CCC(C)C1 YZXZAUAIVAZWFN-UHFFFAOYSA-N 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
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- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
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- 235000015165 citric acid Nutrition 0.000 description 1
- 239000001279 citrus aurantifolia swingle expressed oil Substances 0.000 description 1
- 239000001524 citrus aurantium oil Substances 0.000 description 1
- 239000001071 citrus reticulata blanco var. mandarin Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
- 239000010636 coriander oil Substances 0.000 description 1
- 125000002933 cyclohexyloxy group Chemical group C1(CCCCC1)O* 0.000 description 1
- 239000001941 cymbopogon citratus dc and cymbopogon flexuosus oil Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 239000000551 dentifrice Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 239000010642 eucalyptus oil Substances 0.000 description 1
- 229940044949 eucalyptus oil Drugs 0.000 description 1
- 201000003373 familial cold autoinflammatory syndrome 3 Diseases 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000010656 jasmine oil Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000171 lavandula angustifolia l. flower oil Substances 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000013521 mastic Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229960001047 methyl salicylate Drugs 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 239000013588 oral product Substances 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 239000010663 parsley oil Substances 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000009637 wintergreen oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/50—Microcapsules having a gas, liquid or semi-solid filling; Solid microparticles or pellets surrounded by a distinct coating layer, e.g. coated microspheres, coated drug crystals
- A61K9/5005—Wall or coating material
- A61K9/5021—Organic macromolecular compounds
- A61K9/5052—Proteins, e.g. albumin
- A61K9/5057—Gelatin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
- A61K8/11—Encapsulated compositions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q15/00—Anti-perspirants or body deodorants
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Birds (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
[PROBLEMS] To provide a refrigerant capable of effectively removing unpleasant odor generated from foul breath and exhaled air and capable of rendering the interior of mouth cavity fresh and conferring desirable fragrance to exhaled air. [MEANS FOR SOLVING PROBLEMS] A breath refrigerant comprised of a soft membranous material encapsulating a lipophilic liquid refrigerant.
Description
plaid f Y
SPECIFICATION
BREATH FRESHENER AND PROCESS FOR PRODUCING THE SAME
TECHNICAL FIELD
The present invention relates to a breath freshener capable of effectively removing unpleasant odor generated from foul breath and exhaled air and capable of giving refreshing cooling sensation to the oral cavity and conferring a pleasant fragrance to exhaled air, and to a process of producing the same.
BACKGROUND ART
Recent internationalized diets and diversified life styles have been heightening the awareness of unpleasant breath and exhaled air. In addition, consumers' demands for fragrance products suitable for use in the human mouth cavity have also significantly changed. In particular, popular products are gums, candies and the like containing a freshening agent suitable for easy use in the mouth cavity to remove unpleasant odor generated by foul breath and exhaled air after meals (e.g. "gyouza " (Chinese dumpling), "yakiniku" (Korean-style grilled meat), etc.) and alcoholic beverages, etc., which tend to leave bad food smells in the mouth when one is out visiting.
These gums and candies, however, only provide tastes such as sweetness, and thus remain simple snacks. For this reason, freshness given by a freshening agent contained in such products is likely to be nullified by the sweetness of the sweetening components contained in relatively large amounts therein. Indeed, it is barely expected that unpleasant smells caused by foul breath and exhaled air are removed.
Various compositions for use in the oral cavity primarily consisting of a freshening agent have been proposed to solve the above problems posed by snacks which are predominantly made of sweetening components. For example, compositions for oral use in the form of easily soluble granules by granulating menthol and a flavor (e.g. see patent document 1), a flavor enhancer containing alcohol dehydrogenase and peppermint oil (e.g. see patent document 2), a composition for oral use containing menthol and sodium bicarbonate (e.g. see patent document 3), and the like have been proposed.
However, all of the compositions (formulations) disclosed in the prior art are merely intended to incorporate a freshening agent therein. Accordingly, insufficient consideration has been taken of the chemical changes which may occur in the compositions between the manufacture of the composition and intake by a consumer. For example, most freshening agents are volatile, which causes gradual deterioration (natural dissipation) if the composition is kept for a long period of time before use. As a result, insufficient effect in providing a sensation of freshness is often inevitable.
In relevant technical fields, studies have been ongoing for structure in which a freshening agent is encapsulated in a relatively high concentration to solve the problems posed by the above compositions with a freshening agent mixed therein.
Stated more specifically, attempts to encapsulate a freshening agent have been proposed for attaining full encapsulation of a freshening agent. Examples are a breath freshener containing liquid/oil breath freshener in the form of microcapsules (e.g. see patent document 4), a flavored-oil capsule formulated by enclosing droplets of flavored oil (e.g. patent document 5), and the like.
With the formulation of such capsules, it becomes possible to effectively keep a relatively high concentration of a freshening agent until taken into the human mouth cavity, and therefore to provide a freshening agent in a high concentration in the oral cavity. Further, the gradual deterioration over time (natural degradation) of the freshening agent is inhibited to give an improved storage stability since the freshening agent is encapsulated.
These prior art techniques can preserve a freshening agent without deterioration, however, an undesirable bitter taste derived from the contained freshening agents and flavors remains.
In addition, the taste provided tends to be monotonous even if levels of sweetness are somewhat variable. For this reason, in reality, the prior art can only provide breath fresheners that are not very palatable.
[Patent document 1] Unexamined Japanese Patent Publication No. 1992124123 [Patent document 2] Unexamined Japanese Patent Publication No. 2001-86952 [Patent document 3] Unexamined Japanese Patent Publication No. 2002- 212091 [Patent document 4] Unexamined Japanese Patent Publication No. 1977- 148635 [Patent document 5] Unexamined Japanese Patent Publication No. 1995- 508164
DISCLOSURE OF THE INVENTION
OBJECT TO BE ACHIEVED BY THE INVENTION
An object of the invention is to provide a breath freshener capable of not only obviating the above-mentioned various problems of the prior art but also satisfying increasingly diverse consumer tastes.
MEANS FOR ACHIEVING THE OBJECT
The present invention provides a breath freshener comprising a lipophilic liquid freshener and a soft membrane material encapsulating the freshener.
The present invention further provides a process for producing a lipophilic liquid freshener comprising the steps of (1) preparing a liquid mixture of a lipophilic liquid emulsifier and a hydrophilic sweetener, (2) stirring the liquid mixture with heating, followed by cooling to room temperature, (3) adding to the cooled liquid mixture a freshening agent and a flavor, followed by dissolving with stirring, and (4) adding an edible oil or fat to the solubilized liquid mixture, followed by stirring. The invention also provides a process for producing a breath freshener comprising the step of encapsulating the thus obtained lipophilic liquid freshener in a soft membrane material.
The present invention further provides a process for producing a breath freshener of the invention comprising the steps of (a) preparing a liquid mixture of a lipophilic liquid emulsifier and a hydrophilic sweetener, (b) stirring the liquid mixture with heating, followed by cooling to room temperature, and (c) adding to the cooled liquid mixture a freshening agent, a flavor, and an edible oil or fat, followed by dissolving with stirring. The invention also provides a process for producing a breath freshener comprising the step of encapsulating the thus obtained lipophilic liquid freshener in a soft membrane material.
The present invention in an aspect provides an edible composition comprising a hydrophilic sweetener comprising sucralose and/or acesulfame potassium.
The present invention in another aspect provides an edible composition comprising a freshening agent comprising menthol and/or a derivative thereof.
EFFECT OF THE INVENTION
The present invention provides a breath freshener with good lasting quality in which the freshening agent is inhibited from deterioration.
Since the breath freshener of the invention contains a hydrophilic sweetener, the freshener skillfully masks and mitigates bitter taste derived from freshening agents and flavors and also succeeds in imparting a variety of tastes including sweet taste, thus being fully responsive to changes in consumer tastes.
Furthermore, since the soft membrane material has a beautiful translucent color, the breath freshener of the invention is aesthetically outstanding and has an attractive appearance.
Thus, the breath freshener of the invention provides many and various excellent functions and effects.
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention is described below in detail.
In one embodiment, the present invention provides a breath freshener comprising a lipophilic liquid freshener and a soft membrane material encapsulating the lipophilic liquid freshener.
The term "lipophilic liquid freshener" used in the present specification refers to a component to impart a feeling of refreshing coolness in the human oral cavity and trachea. The lipophilic liquid freshener contains freshening agent, flavor, hydrophilic sweetener, lipophilic liquid emulsifier, and edible oil or fat.
Natural and artificial freshening agents widely used in oral products such as dentifrices, mouth washes, mouth fresheners, gums, candies, etc., which release freshening components, can be suitably used as freshening agents in the lipophilic liquid freshener of the invention. Examples of naturally-derived freshening agents usable in the invention include natural essential oils such as peppermint oil, spearmint oil, mentha oil, mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, lemon oil, orange oil, cardamom oil, coriander oil, mandarin oil, lime oil, lavender oil, laurel oil, chamomile oil, caraway oil, bay oil, lemon grass oil, pine needle oil, neroli oil, rose oil, jasmine oil, etc. Natural essential oils originally containing menthol, such as peppermint oil, spearmint oil, mentha oil, etc., are preferable for the breath freshener of the present invention. Other examples of freshening agents usable in the invention include artificially refined/isolated substances having a freshening action, such as menthol, limonene, menthone, carvone, anethole, methyl salicylate, cinnamic aldehyde, octyl aldehyde, linalool, linalyl acetate, menthyl acetate, pinene, etc. Among such natural and artificial freshening agents, menthol and/or derivatives thereof are preferably used in the breath freshener of the invention for efficiently achieving freshening effects. Examples of preferable menthol derivatives for the breath freshener according to the present invention include 3-(1-menthoxy)propane-1,2-diol, p-menthane-3,8-diol, 6 isopropyl9-methyl-1,4-dioxaspiro-(4,5)-decane-2-methanol, menthyl succinate and alkaline earth salts thereof, trimethylcyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, 3-(1-menthoxy)-2-methyl-propane- 1,2-diol, menthone glycerol ketal, menthyl lactate, [l'R,2'S,5'R]-2-(5'-methyl-2'-(methylethyl)cyclohexylOxy)ethane- 1-ol, [l'R,2'S,5'R]-3-(5'-methyl-2'- (methylethyl)cyclohexylaxy)propane-1-ol, [1'R,2'S,5'R]-4-(5'- methyl-2'-(methylethyl)cyclohexyloxy)butane-1-ol, etc. The proportion of freshening agent in the starting lO materials of the lipophilic liquid freshener is usually adjusted to be within the range of about 1% to about 20% by weight, and preferably within the range of about 3% to about 10% by weight, regardless of whether the freshening agent is naturally derived or synthetically produced.
Any natural flavor or artificial flavor that can be used for foods may be used as a flavor in the lipophilic liquid freshener. In particular, in order to impart various tastes and fragrances to a breath freshener, which is the end product, it is preferable to use formulated flavors, among which formulated flavors that impart a fruity taste and/or a feeling of coolness are especially preferable. Examples of formulated flavors usable in the present invention include peach flavor, apple flavor, strawberry flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, tropical fruit flavor, butter flavor, milk flavor, mixed fruit flavor, etc. However, the formulated flavors that can be used in the present invention are not limited to these
examples.
The proportion of flavor in the starting materials of the lipophilic liquid freshener is usually adjusted to be within the range of about 0.1% to about 20% by weight, and preferably within the range of about 1% to about 15% by weight, regardless of whether the flavor is a natural flavor or an artificial flavor.
Any sweetener that can be dissolved in the liquid freshener and that has the action of mitigating bitterness imparted by freshening agents and flavors may be used as a hydrophilic sweetener in the lipophilic liquid freshener.
Examples of sweeteners having such an action include aspartame, sucralose, acesulfame potassium, stevia, saccharin, thaumatin, etc.; and combinations of these. However, the sweeteners that can be used in the invention are not limited to these examples. Among such sweeteners, sucralose, which has excellent resistance (thermal stability) to heat received during production processes, can be advantageously used in the breath freshener of the present invention. As well as having excellent thermal stability, sucralose imparts hardly any bitterness and provides a desirable sweet taste as sugar does. For this reason as well, sucralose can be advantageously used in the breath freshener of the present invention.
The proportion of hydrophilic sweetener in the starting materials of the lipophilic liquid freshener is usually adjusted to be within the range of about 0.002% to about 0.4% by weight, and preferably within the range of about 0.01% to about 0.3% by weight.
Any emulsifier that promotes solubilization of sweeteners as mentioned later and can be used for foods may be used as a lipophilic liquid emulsifier in the lipophilic liquid freshener. Examples of emulsifiers usable in the invention, which meet such requirements, include propylene glycol fatty acid esters, glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, silicones, etc.; and combinations of these. However, the emulsifiers that can be used in the invention are not limited to these examples.
The proportion of lipophilic liquid emulsifier in the starting materials of the lipophilic liquid freshener is usually adjusted to be within the range of about 2.5% to about 90% by weight, and preferably within the range of about 10% to about 90% by weight.
Any oil or fat that can be used for foods may be used as an edible oil or fat in the lipophilic liquid freshener.
However, because the lipophilic freshener is in a liquid state in its final form, it is preferable to use oils or fats that are in a liquid state at ordinary temperature. Examples of oils or fats usable in the present invention include soybean oil, rapeseed oil, rice oil, rice bran oil, sunflower oil, sesame oil, wheat germ oil, safflower oil, cottonseed oil, olive oil, safflower oil, peanut oil, corn oil, medium chain fatty acid triglycerides, etc.; and combinations of these. However, the oils or fats that can be used in the invention are not limited to these examples.
The proportion of edible oil/fat in the starting materials of the lipophilic liquid freshener is usually adjusted to be no more than about 90% by weight, and preferably within the range of about 10% to about 70% by weight.
The term "soft membrane material" as used in this specification refers to a component of the breath freshener of the present invention, which forms a membrane that encapsulates a lipophilic liquid freshener, and such a material comprises a water-disintegratable polymer capsule base material, a plasticizer, water, a hydrophilic sweetener, and a colorant.
Any material conventionally employed as an edible capsule base material is usable as a water- disintegratable polymer capsule base material for use in the soft membrane material. Examples of usable capsule base materials include, but are not limited to, gelatin, agar, xanthan gum, karaya gum, locust bean gum, gum arable, pullulan, methylcellulose, hydroxyethyl cellulose, hydroxypropyl methylcellulose, sodium alginate, etc., and combinations thereof.
The proportion of water-disintegratable polymer capsule base material in the starting materials of the soft membrane material is usually adjusted to be within the range of about 10% to about 80% by weight.
Any plasticizer can be employed in the soft membrane material so long as it stimulates plasticization of an above capsule base material and is applicable to food and/or medical use.
Examples of plasticizers which satisfy these - 9 - requirements include, but are not limited to, glycerol, sorbitol, propylene glycol, etc., and combinations thereof.
The proportion of plasticizer in the starting materials of the soft membrane material is usually adjusted to be within the range of about 10% to about 50% by weight.
Any kind of potable water can be used for manufacturing the soft membrane material, and distilled water, deionized water, alkali ion water, etc., can be exemplified in addition to tap water. Water is added in a suitable amount as required for each production lot of the soft membrane material.
The hydrophilic sweeteners listed above as usable in a lipophilic liquid freshener are also applicable for use in the soft membrane material.
The proportion of hydrophilic sweetener in the starting materials of the soft membrane material is usually adjusted to be within the range of about 0.01% to about 5% by weight, and preferably about 0.5% to about 1. 5% by weight.
The colorant used in the soft membrane material is an edible colorant which gives coloring to the breath freshener of the present invention, and the color of such an edible colorant can be suitably selected depending on the coloring desired in the final product. For example, blue No.1 for blue coloring, red No. 106 for red coloring, yellow No. 4 for yellow coloring, green No. 3 for green coloring, etc., are suitably used, and it is also possible to employ two or more of such colorants together.
The proportion of colorant in the ingredients of the soft membrane material is usually adjusted to be within the range of about 0.005% to about 0.1% by weight, and preferably about 0.01% to about 0.05% by weight.
Abtuseptics, acidulants, Littering agents, flavor enhancers, antioxidants and the like commonly used in this technical field may optionally be added to the lipophilic liquid freshener and/or the soft membrane material, both of which are components of the breath freshener of the present invention, in order to adjust the flavor and volubility thereof. More specifically, for example, benzaic acid (and salts thereof), sorbic acid (and salts thereof) and the like can be used as antiseptics; organic acids such as citric acid, malic acid, tartaric acid, fumaric acid, gluconic acid and succinic acid can be used as acidulants; caffein and the like can be used as bittering agents; glutamic acid, glycine, alanine, arginine and the like can be used as flavor enhancers; and vitamin C, vitamin E, sorbic acid (and salts thereof) and like can be used as antioxidants.
The weight ratio of the lipophilic liquid freshener and the soft membrane material, which together constitute the breath freshener of the present invention, is such that the ratio lipophilic liquid freshener: soft membrane material is about 19: about 1 to about l: about 9, and preferably about 19: about 1 to about 9: about 1.
The size (outer diameter) of the breath freshener of the present invention is generally about 0.3 mm to about 20 mm, and, in view of ease of intake, an outer diameter of about 3 mm to about 10 mm is preferable.
The manufacturing procedure of the breath freshener of the present invention, which comprises a lipophilic liquid freshener and a soft membrane material encapsulating the freshener, is explained hereinafter.
First, a lipophilic liquid freshener is manufactured according to a series of processes as follows.
A lipophilic liquid emulsifier and a hydrophilic sweetener are first mixed to prepare a liquid mixture. The obtained liquid mixture is stirred while heating, i.e., at about C or more, and preferably about 75 C to about 80 C, for about 10 minutes to about two hours, and preferably for one hour, and the mixture is then cooled down to room temperature. In this process, through agitation of the liquid mixture of lipophilic liquid emulsifier and hydrophilic sweetener while heating, solubilization of the hydrophilic sweetener is accelerated. Next, a freshening agent and a flavor are added to the liquid mixture which has been cooled to room temperature, and the mixture is then stirred for about 10 minutes to about 2 hours, and preferably for about 30 minutes, to dissolve the additives (i.e., freshening agent and flavor). To the liquid mixture wherein the additives have been dissolved is then added an edible oil or fat, and stirring is conducted. A lipophilic liquid freshener is thus prepared by this series of processes.
Another possible method is that a liquid mixture which has been cooled to room temperature is obtained in the same manner as above, and then a freshening agent, a flavor and an edible oil or fat are added simultaneously thereto, followed by agitation to dissolve the additives (i.e., freshening agent, flavor and edible oil or fat). Such a procedure can likewise provide a lipophilic liquid freshener.
Both of these manufacturing procedures are advantageous in that, because each employs a lipophilic liquid emulsifier, despite having a stirring step with heating, it is accordingly possible to keep the deterioration of oil or fat caused by heating to a minimum, unlike when a powdered emulsifier is used.
A soft membrane material to encapsulate the lipophilic liquid freshener is produced basically in accordance with a capsulate membrane production method known in this technical
field.
First, a liquid mixture obtained by mixing a water disintegratable polymer capsule base material with a plasticizer and water is stirred while heating, i.e., at 65 C or more, and preferably about 65 C to about 75 C, for about 30 minutes to about 2 hours, and preferably about 1 hour, to obtain a membrane teas. To this membrane base are added a colorant and a hydrophilic sweetener, and then stirring is conducted. By this series of procedures, a soft membrane material is manufactured.
The lipophilic liquid freshener is encapsulated by the soft membrane material. The method for encapsulating the lipophilic liquid freshener in the soft membrane material may be any conventional method for preparing soft capsules known in this technical field, and examples thereof include, but are not limited to, rotary soft encapsulation and seamless encapsulation.
In order to impart an attractive transparency to the final product, i.e., the breath freshener of the present invention, seamless encapsulation is preferably employed, as it does not create any seams on the surface of the breath freshener and thereby achieves a smooth surface.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the invention is by no means limited to these Examples.
EXAMPLE 1
Using the ingredients for a liquid freshener shown in Table 1 below, a lipophilic liquid emulsifier (about 2 kg) was produced by the following procedures.
Table 1
_
Amount (Wt. %) Sunflower oil 34.92 Medium-chain fatty acid triglycerides 25.00 Propylene glycol fatty acid esters 22.50 Sucralose 0. 08 L-menthol 3.75 Cooling flavor 3.75 Peach flavor 10.00 = , . Total 100. 00 Gelatin 73.00 Glycerol 14.60 Sorbitol (70%) 3.65 Food Red No. 106 0.02 Sucralose 0.55 Acesulfame potassium 0.18 o Water 8.00 us Total 100.00 Propylene glycol fatty acid ester (about 450 g) and sucralose (about 1.6 g) were mixed to formulate a liquid mixture.
The liquid mixture was then stirred in a stirrer at 300 rpm at about 75 C for an hour. The stirred liquid mixture was subsequently cooled to room temperature. To the cooled liquid mixture were added crystalline Lmenthol (about 75 g), a cooling flavor (about 75 g: cooling flavor USJ2533, IFF Japan Co., Ltd.) and a peach flavor (about 200 g: white peach flavor, IFF Japan Co., Ltd.), followed by stirring for about 30 minutes. To the formulation thus obtained were further added sunflower oil (about 700 g) and medium chain fatty acid triglycerides (about 500 g), and stirring was conducted to obtain a lipophilic liquid breath freshener.
In addition, using ingredients for a soft membrane material shown in Table 1 above, a soft membrane material was produced by the following procedures.
Glycerol (about 200 g) and sorbitol (about 50 g) were added to gelatin (about 1000 g), to which water was further added for dissolving and mixing the ingredients at a temperature of about 65 C to about 75 C. Added to the thus obtained membrane base were food red No. 106 (about 0. 25 g) and sucralose (about 7.5 g), and acesulfame potassium (about 2.5 g: Sunett, Takeda- Kirin Foods Corporation) was then further added thereto. The mixture was stirred to obtain a soft membrane material.
The lipophilic liquid freshener and the soft membrane material prepared in this manner were placed in a seamless soft capsule molding machine to obtain a transparent attractive pink particulate breath freshener (particle diameter: about 5 mm) made of a soft membrane material coating the lipophilic liquid breath freshener.
The breath freshener sample was tasted. It melted smoothly in the mouth and a desirable peach flavored cool freshness spread throughout the entire oral cavity when the capsule coating membrane (soft membrane material) ruptured in the mouth cavity.
EXAMPLE 2
A breath freshener was formulated using the ingredients shown in Table 2 below.
Table 2
Amount (Wt. %) 1 - 1 Sunflower oil 34.92 Medium-chain fatty acid triglycerides 25.00 Propylene glycol fatty acid esters 22.50 Sucralose 0. 08 L-menthol 3.75 Cooling flavor 3.75 - Apple flavor 10.00 . . , Total 100.00 - 1 Gelatin 72.982 Glycerol 14. 599 Sorbitol (70%) 3.653 Food Green No. 3 0.005 Food Yellow No. 4 0.032 Sucralose 0 547 Acesulfame potassium 0 183 o Water 7.999 Total 100.000 More specifically, the ingredients for the lipophilic liquid breath freshener were the same as those for the liquid breath freshener in Example 1, except that an apple flavor (about g: Apple flavor, IFF Japan Co., Ltd.) was used in place of the peach flavor. Similarly, the ingredients for the soft membrane material were the same as those for the soft membrane material in Example 1, except that food green No. 3 (about 0.7 g) and food yellow No. 4 (about 4.8 g) were used in place of food red No. 106.
A lipophilic liquid freshener and a soft membrane material were produced in the same manner as in Example 1. The lipophilic liquid freshener and the soft membrane material thus obtained were placed in a seamless soft capsule molding machine, and a transparent attractive green particulate breath freshener (particle size: about 5 mm) made of the soft membrane material containing the lipophilic liquid breath freshener was obtained.
The breath freshener sample was tasted. It melted smoothly in the mouth and a desirable apple flavored cool freshness spread throughout the entire oral cavity when the capsule coating membrane (soft membrane material) ruptured in the mouth. Unpleasant odor in the mouth was also removed, and exhaled air after a meal had a desirable fragrance.
INDUSTRIAL APPLICABILITY
The breath freshener of the present invention can remove unpleasant odor generated from foul breath and exhaled air, easily not only after eating and/or drinking but also when leaving home or at a place away from home. Furthermore, since the breath freshener of the invention contains a hydrophilic sweetener, the freshener skillfully masks and mitigates bitter taste derived from freshening agents or flavors and also succeeds in imparting a variety of tastes including sweet taste, thus being fully responsive to changes in consumer tastes and being highly useful.
Claims (22)
1. A breath freshener comprising a lipophilic liquid freshener and a soft membrane material encapsulating the freshener.
2. The breath freshener according to claim 1 wherein the lipophilic liquid freshener comprises a freshening agent comprising menthol and/or a derivative thereof.
3. The breath freshener according to claim 1 or 2 wherein the lipophilic liquid freshener comprises a flavor.
4. The breath freshener according to any one of claims 1 to 3 wherein the lipophilic liquid freshener comprises a hydrophilic sweetener.
5. The breath freshener according to any one of claims 1 to 4 wherein the lipophilic liquid freshener comprises a lipophilic liquid emulsifier.
6. The breath freshener according to any one of claims 1 to 5 wherein the lipophilic liquid freshener comprises an edible oil or fat.
7. The breath freshener according to any one of claims 3 to 6 wherein the flavor comprises a formulated flavor.
8. The breath freshener according to claim 7 wherein the formulated flavor is selected from the group consisting of peach flavor, apple flavor, strawberry flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, tropical fruit flavor, butter flavor, milk flavor, mixed fruit flavor, and combinations thereof.
9. The breath freshener according to any one of claims 4 to 8 wherein the hydrophilic sweetener is selected from the group consisting of aspartame, sucralose, acesulfame potassium, stevia, saccharin, thaumatin, and combinations thereof.
10. The breath freshener according to any one of claims to 9 wherein the lipophilic liquid freshener is selected from the group consisting of glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, silicones, and combinations thereof.
11. The breath freshener according to any one of claims 6 to 10 wherein the edible oil or fat is selected from the group consisting of soybean oil, rapeseed oil, rice oil, rice bran oil, sunflower oil, sesame oil, wheat germ oil, safflower oil, cottonseed oil, olive oil, safflower oil, peanut oil, corn oil, medium chain fatty acid triglycerides, and combinations thereof.
12. The breath freshener according to any one of claims 1 to 11 wherein the soft membrane material comprises a water- disintegratable polymer capsule base material.
13. The breath freshener according to claim 12 wherein the capsule base material is selected from the group consisting of gelatin, agar, xanthan gum, karaya gum, locust bean gum, gum arable, pullulan, methylcellulose, hydroxyethyl cellulose, hydroxypropyl methylcellulose, sodium alginate, and combinations thereof.
l4. The breath freshener according to any one of claims 1 to 13 wherein the soft membrane material comprises a plasticizer.
15. The breath freshener according to claim 14 wherein the plasticizer is selected from the group consisting of glycerol, sorbitol, propylene glycol, and combinations thereof.
16. A process of producing a lipophilic liquid freshener comprising the following steps: (1) preparing a liquid mixture of a lipophilic liquid emulsifier and a hydrophilic sweetener; (2) stirring the liquid mixture with heating, followed by cooling to room temperature; (3) adding to the cooled liquid mixture a freshening agent and a flavor, followed by dissolving with stirring; and (4) adding an edible oil or fat to the solubilized liquid mixture, followed by stirring.
17. A process of producing a lipophilic liquid freshener comprising the following steps: (a) preparing a liquid mixture of a lipophilic liquid emulsifier and a hydrophilic sweetener; (b) stirring the liquid mixture with heating, followed by cooling to room temperature; and (c) adding to the cooled liquid mixture a freshening agent, a flavor, and an edible oil or fat, followed by dissolving with stirring.
18. The process of producing a lipophilic liquid freshener according to claim 16 or 17 wherein the lipophilic liquid freshener is a propylene glycol fatty acid ester.
19. A breath freshener produced by the process of any one of claims 16 to 18.
20. The breath freshener according to claim 1 wherein the lipophilic liquid freshener is a product produced by the process of any one of claims 16 to 18.
21. An edible composition comprising a hydrophilic sweetener comprising sucralose and/or acesulfame potassium.
22. An edible composition comprising a freshening agent comprising menthol and/or a derivative.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003271211A JP2005029513A (en) | 2003-07-07 | 2003-07-07 | Breath cool-refreshing preparation and method for producing the same |
| PCT/JP2004/009530 WO2005002536A1 (en) | 2003-07-07 | 2004-07-05 | Breath refrigerant and process for producing the same |
Publications (5)
| Publication Number | Publication Date |
|---|---|
| GB0600159D0 GB0600159D0 (en) | 2006-02-15 |
| GB2418856A true GB2418856A (en) | 2006-04-12 |
| GB2418856B GB2418856B (en) | 2007-08-08 |
| GB2418856B8 GB2418856B8 (en) | 2007-10-10 |
| GB2418856A8 GB2418856A8 (en) | 2007-10-10 |
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ID=33562644
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0600159A Expired - Fee Related GB2418856B8 (en) | 2003-07-07 | 2004-07-05 | Breath freshener and process for producing the same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2005029513A (en) |
| CN (1) | CN1819815A (en) |
| GB (1) | GB2418856B8 (en) |
| WO (1) | WO2005002536A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007061794A3 (en) * | 2005-11-23 | 2007-07-12 | Coca Cola Co | Dental composition with high-potency sweetener |
| US8283338B2 (en) | 2007-11-30 | 2012-10-09 | Kao Corporation | GIP secretion inhibitor |
| US8338389B2 (en) | 2009-06-17 | 2012-12-25 | Kao Corporation | Agent for preventing or ameliorating obesity |
| US20210361542A1 (en) * | 2020-05-19 | 2021-11-25 | Wayne R. Solan | Oral hygiene droplets |
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| DE102004048716A1 (en) * | 2004-10-06 | 2006-04-20 | Dr. Willmar Schwabe Gmbh & Co. Kg | Use of lavender oil for the prophylaxis and treatment of neurasthenia, somatization disorders and other stress-associated diseases |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| JP2007217308A (en) * | 2006-02-14 | 2007-08-30 | Kobayashi Pharmaceut Co Ltd | Oral refreshing composition |
| JP5345273B2 (en) * | 2006-02-14 | 2013-11-20 | 小林製薬株式会社 | Mouth refreshing composition |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| JP2008162915A (en) * | 2006-12-27 | 2008-07-17 | Dr:Kk | Soft capsule |
| JP6444583B2 (en) * | 2013-03-22 | 2018-12-26 | 小林製薬株式会社 | Oral composition |
| JP6360339B2 (en) * | 2014-03-31 | 2018-07-18 | 小林製薬株式会社 | Gelatin capsule and method for producing the same |
| CN105748345A (en) * | 2016-02-29 | 2016-07-13 | 徐光宏 | Oral fruity perfume |
| CN105767837B (en) * | 2016-03-02 | 2018-10-19 | 广州满庭芳实业有限公司 | A kind of coolant compositions, the essence containing coolant compositions and its application |
| JP6391179B2 (en) * | 2016-04-01 | 2018-09-19 | 長谷川香料株式会社 | Emulsified composition and powder composition |
| CN106417873A (en) * | 2016-09-18 | 2017-02-22 | 安士生物科技（中山）有限公司 | Food capable of keeping fresh breath and preparation method of food |
| WO2018171871A1 (en) * | 2017-03-21 | 2018-09-27 | Symrise Ag | 2,3,6-trimethylcyclohexanol as a scenting and/or flavoring agent |
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| JPH04222555A (en) * | 1990-03-30 | 1992-08-12 | Warner Lambert Co | Capsulate flavor having bioadherent characteristic in compressed mint and confectionery |
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| WO2007061794A3 (en) * | 2005-11-23 | 2007-07-12 | Coca Cola Co | Dental composition with high-potency sweetener |
| US8283338B2 (en) | 2007-11-30 | 2012-10-09 | Kao Corporation | GIP secretion inhibitor |
| US8338389B2 (en) | 2009-06-17 | 2012-12-25 | Kao Corporation | Agent for preventing or ameliorating obesity |
| US20210361542A1 (en) * | 2020-05-19 | 2021-11-25 | Wayne R. Solan | Oral hygiene droplets |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005002536A1 (en) | 2005-01-13 |
| JP2005029513A (en) | 2005-02-03 |
| GB0600159D0 (en) | 2006-02-15 |
| CN1819815A (en) | 2006-08-16 |
| GB2418856B (en) | 2007-08-08 |
| GB2418856B8 (en) | 2007-10-10 |
| GB2418856A8 (en) | 2007-10-10 |
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| 789A | Request for publication of translation (sect. 89(a)/1977) | ||
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20080705 |