JP2004149481A - Composition for oral cavity - Google Patents
Composition for oral cavity Download PDFInfo
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- JP2004149481A JP2004149481A JP2002318698A JP2002318698A JP2004149481A JP 2004149481 A JP2004149481 A JP 2004149481A JP 2002318698 A JP2002318698 A JP 2002318698A JP 2002318698 A JP2002318698 A JP 2002318698A JP 2004149481 A JP2004149481 A JP 2004149481A
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- Prior art keywords
- acid
- sweetness
- menthol
- oral composition
- sorbitol
- Prior art date
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Abstract
Description
【0001】
【発明の属する技術分野】
本発明は、口腔用組成物に関し、更に詳細には、有機酸と、陰イオン界面活性剤と、メントールと、ソルビトールとを配合することにより発現された異味(不快な味)等を抑制できる口腔用組成物に関する。
【0002】
【従来の技術】
有機酸と陰イオン界面活性剤との相互作用による渋味が、更に有機酸とメントール或いは界面活性剤とメントールとの相互作用により苦味や渋味が発現し、特に、これらの物を、ソルビトールを含有する口腔用組成物に共存させた場合、渋味と苦味、更にソルビトール由来の甘味が同時に発現し、非常に不快な異味と感じられ、これらの物を口腔用組成物に配合することが味覚上好ましくないとされていた。
【0003】
これまで、このような異味を低減するために、有機酸由来の酸味、メントールや界面活性剤由来の苦味等、原料単独の異味発現を抑える方法が有効であると考えられており、多くの検討がなされている。
酸味を抑制する方法として、特許文献1のように塩化リゾチームなどの甘味剤を添加する方法や、特許文献2のようにクルクリンやペプチドを添加する方法が考案されている。また、苦味を低減する方法として、特許文献3のようにリン脂質を添加する方法が開示されている。
しかしながら、いずれの場合も酸味成分、苦味成分が単独に配合された場合についての異味を抑制するものであり、有機酸、界面活性剤、メントール、ソルビトールの複合味から発現する異味を抑制するものではない。また、クルクリンやペプチドなどは、口腔用組成物の系では不安定であり、その異味抑制効果を充分に発現するには至らない。
【0004】
【特許文献1】
特開平9−224602号公報
【特許文献2】
特開2001−89500号公報
【特許文献3】
特開平7−69932号公報
【0005】
【発明が解決しようとする課題】
本発明は、上記問題を鑑みなされたもので、有機酸と、陰イオン界面活性剤と、メントールと、ソルビトールとを同時に配合した際に発現する不快な味を抑制することのできる口腔用組成物を提供することを目的とする。
【0006】
【課題を解決するための手段】
本発明者らは、有機酸と、陰イオン系界面活性剤と、メントールと、ソルビトールとを含有する口腔用組成物に対し、特定の甘味成分を2種以上組み合わせて配合することにより、上記有機酸、陰イオン系界面活性剤、メントール及びソルビトールの相互作用による特有の異味を効果的に抑制できることを見出し、本発明を完成するに至った。
【0007】
本発明は、有機酸と、陰イオン系界面活性剤と、メントールと、ソルビトールとを含有する口腔用組成物であって、前記口腔用組成物には、(A)成分:マルチトール、エリスリトール、キシリトール、ラクチトール、パラチニット、トレハロース、アセサルファムK、スクラロース、ステビオサイド、グリチルリチン、L−アスパルチル−L−フェニルアラニンメチルエステル(アスパルテーム)、オリゴ糖から選ばれる2種以上のものが配合された口腔用組成物を提供するものである。
【0008】
【発明の実施の形態】
本発明の口腔用組成物には、有機酸と、陰イオン系界面活性剤と、メントールと、ソルビトールと共に、有機酸、陰イオン系界面活性剤、メントール及びソルビトールの組み合わせによって発現する特有の不快な異味を抑制するために、特定の2種以上の甘味成分が配合される。
【0009】
有機酸は、歯の表面に着色した色素成分を除去しやすくしたり、モノフルオロリン酸やフッ化ナトリウム等のフッ素化合物由来のフッ素を歯の表面に取りこみやすくする等のために口腔用組成物に配合される。
有機酸としては、例えば、クエン酸、イソクエン酸、リンゴ酸、酒石酸、乳酸、グリコール酸、酢酸、シュウ酸、マロン酸、コハク酸、グルタル酸、グルクロン酸、マレイン酸、フマル酸、コウジ酸、フィチン酸、アコニット酸、ピルビン酸、アスコルビン酸、グリセロリン酸等を挙げることができ、特にグリコール酸、クエン酸、リンゴ酸、酒石酸、乳酸が好ましい。
上記有機酸は1種又は2種以上を組み合わせて用いることができ、その配合量は、口腔用組成物に対し、色素成分を除去しやすくする効果、歯面へのフッ素取り込み等の効果の点から通常は0.01〜10.0質量%、好ましくは0.1〜7.0質量%とする。
【0010】
陰イオン系界面活性剤は特に制限されず、口腔用組成物に発泡剤として一般に用いられているもの、例えばラウリル硫酸ナトリウム等のアルキル硫酸エステル塩、N−アシルサルコシネート塩等のN−アシルアミノ酸塩等を用いることができる。
陰イオン系界面活性剤は1種のみ又は2種以上を組み合わせて用いることができ、その配合量は、口腔用組成物に対し、磨き心地のよい泡立ちで使用感を高めたり、香料や殺菌剤などの油溶性成分を可溶化する等の点から0.01〜2.0質量%、好ましくは0.5〜1.5質量%とする。
【0011】
メントールは、口腔用組成物を使用した後の適度な清涼感を付与するために、0.01〜1.0質量%、好ましくは0.4〜0.7質量%の割合で口腔用組成物に配合する。
ソルビトールは、口腔用組成物が乾燥して固化するのを防ぐために湿潤剤として配合され、1〜50質量%、好ましくは10〜40質量%の割合で口腔用組成物に配合する。
【0012】
上記有機酸、陰イオン系界面活性剤及びメントール、ソルビトールの同時配合により発現する異味を抑制するために、本発明においては、(A)成分:マルチトール、エリスリトール、キシリトール、ラクチトール、パラチニット、トレハロース、アセサルファムK、スクラロース、ステビオサイド、グリチルリチン、L−アスパルチル−L−フェニルアラニンメチルエステル、オリゴ糖のなかから2種以上を組み合わせて口腔用組成物に配合する。ここで、前記オリゴ糖は、例えば、ラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、大豆オリゴ糖などが挙げられる。
【0013】
また、(A)成分には、更にグリセリン、サッカリンナトリウムを含めてもよく、例えば、グリセリン又はサッカリンナトリウムと上記特定の甘味成分との組み合わせ、或いは、グリセリンとサッカリンナトリウムとの組み合わせを(A)成分として用いることができる。
【0014】
これら特定の甘味成分、すなわち、(A)成分は、有機酸、陰イオン系界面活性剤及びメントール、ソルビトールの同時配合により発現する異味を効果的に抑制し、かつ、口腔内で使用したときの使用感を良くするために、通常は2種以上の甘味成分の合計が0.01〜50.0質量%、好ましくは0.1〜40質量%の割合で口腔用組成物に配合する。
前記(A)成分は、食品にも使用されているものであり、安全性にも優れている。また、有機酸を含む口腔用組成物の場合、配合成分(例えば、特許文献2のようなクルクリンやペプチド)によっては、経時的安定性に問題が生ずるものもあるが、本発明の(A)成分、グリセリン、サッカリンナトリウムは熱的安定性等を含む経時的安定性にも優れている。
【0015】
上記特定の甘味成分に、グリセリン、サッカリンナトリウムが更に加わった場合、口腔用組成物の異味を抑制することがより効果的であり、口腔用組成物の味を良好にすることができる。
グリセリン及びサッカリンナトリウムは、有機酸、陰イオン系界面活性剤及びメントール、ソルビトールの同時配合により発現する異味を効果的に抑制し、かつ、口腔内で使用したときの使用感を良くする観点から、それらの合計が0.01〜40.0質量%、好ましくは0.1〜30.0質量%の割合で口腔用組成物に配合する。
【0016】
本発明の前記(A)成分は、異味を抑制し、甘味のバランスがとれた良好な味に調整するために、当該(A)成分の甘味度を6600〜7300の範囲とすることが好ましい。(A)成分がグリセリン、サッカリンナトリウム又はその両方を含む場合には、当該(A)成分の甘味度を6600〜7300の範囲とすることが異味の抑制に特に効果的である。
ここで甘味度とは、ショ糖を100としたときの相対的な甘味の強さである。成分(A)の甘味度は、成分(A)を構成する各甘味剤の甘味度及び配合割合によって決定され、グリセリン及びサッカリンナトリウムを含む上記特定の甘味成分から具体的に選ばれた各甘味剤の組み合わせ又は配合量を変えることによって調整することができる。
【0017】
本発明の口腔用組成物には、口腔用組成物に一般的に用いられている様々な成分、例えば、モノフルオロリン酸ナトリウム、フッ化ナトリウム、フッ化カリウム、フッ化第1スズ、塩化ナトリウム、乳酸アルミニウム、グリチルレチン酸、アラントインクロルヒドロキシアルミニウム、塩化リゾチーム、イプシロンアミノカプロン酸、アズレン、銅クロロフィリンナトリウム、グルコン酸銅、乳酸アルミニウム、酢酸dl−トコフェロール、硝酸カリウム、トリポリリン酸ナトリウム、ゼオライト、デキストラナーゼ、アミラーゼ、クエン酸亜鉛、塩化亜鉛等の有効成分;無水ケイ酸、リン酸水素カルシウム、炭酸カルシウム、水酸化アルミニウム等の研磨剤;プロピレングリコール、ポリエチレングリコール等の湿潤剤;カルボキシメチルセルロースナトリウム、カラギーナン等の粘結剤;パラオキシ安息香酸メチル等の保存剤、塩化ベンゼトニウム、トリクロサン、イソプロピルメチルフェノール、クロルヘキシジン塩類、塩化セチルピリジニウム等の殺菌剤;トラネキサム酸等の消炎剤;水酸化ナトリウムや水酸化カリウム等のpH調整剤;ペパーミント油、スペアミント油、アネトール、ユーカリプトール、リモネン、ハーブやスパイスから得られたフレーバー素材、種々のフルーツフレーバー等口腔用組成物や食品に使用することのできる香料;着色剤;発泡剤を添加することができる。また、本発明の口腔用組成物を調整するために、精製水等の水を用いる。
【0018】
本発明の口腔用組成物は、例えば、粉歯磨剤、潤性歯磨剤、練り歯磨剤、液状歯磨剤、洗口剤等として用いることができ、その剤型に応じて、口腔用組成物の一般的な製法に準じて製造することができる。
【0019】
【実施例】
<口腔用組成物の調製>
表1に示す組成に従って実施例1〜2及び比較例1〜4の歯磨剤を調製した。また、表2に示す組成に従って実施例3〜4及び比較例5〜7の洗口剤を調製した。
<評価方法>
得られた歯磨剤及び洗口剤について、甘味度を測定すると共に、専門パネル3名が下記基準にて官能評価を行なった。歯磨剤の使用量は約1g、洗口剤の使用量は約5mlとした。評価結果は、表1及び表2に併せて示す。
表1及び表2の甘味度は、キシリトール(甘味度:100)、グリチルリチン(甘味度:25000)、トレハロース(甘味度:45)、サッカリンナトリウム(甘味度:50000)、グリセリン(甘味度:60)を含む甘味度であって、下記の計算式によって計算される。なお、各甘味剤の甘味度は、「甘味料総覧」フードケミカル−4(食品化学新聞社発行)のデータより換算したものである。
甘味度 = Σ(甘味剤の甘味度×組成物中の配合率)
【0020】
<評価基準>
(1)異味の抑制効果
1:明らかに異味が抑制されていない
2:異味が抑制されていない
3:異味が抑制されている
(2)甘さの強さ
不足:甘さが足りない
適度:甘さがちょうど良い
過度:甘さが強い
(3)総合評価
1:使用感が良くない
2:使用感があまりよくない
3:使用感がやや良い
4:使用感が良い
【0021】
【表1】
【0022】
実施例1の歯磨剤には、キシリトール、グリチルリチンが配合されているため、適度な甘味を有すると共に、クエン酸、ラウリル硫酸ナトリウム、メントール、ソルビトールの相互作用により発現する異味が抑制される結果が得られた(表1)。また、実施例2の歯磨剤には、キシリトール、トレハロースが配合され、実施例1の歯磨剤と同様に適度な甘味を有し、異味が抑制される結果が得られ、またキシリトール、トレハロースに加え、サッカリンナトリウムとグリセリンとで甘味度が調整された結果、これらのものの総合的な効果として、口腔用組成物の味のバランスがさらに良くなった(総合評価:4;表1)。すなわち、実施例2の歯磨剤は適度な甘味を有するのみならず、クエン酸、ラウリル硫酸ナトリウム、メントール、ソルビトールの相互作用により発現する異味がより一層抑制され、かつ、味のバランスが良く、その結果、より使用感の良い歯磨剤が得られた。
【0023】
【表2】
【0024】
実施例3の洗口剤には、グリチルリチン、キシリトール、エリスリトールが配合され、適度な甘味を有すると共に、クエン酸、ラウリル硫酸ナトリウム、メントール、ソルビトールの相互作用により発現する異味が抑制される結果が得られた。また、実施例4の洗口剤には、グリチルリチン、キシリトールが配合され、実施例3の洗口剤と同様に適度な甘さを有するとともに、異味が抑制される結果が得られた。また、実施例4の洗口剤には、グリチルリチン、キシリトールに加えて、サッカリンナトリウムとグリセリンとで甘味度が調整された結果、これらのものの総合的な効果として、口腔用組成物の味のバランスがさらに良くなった(総合評価:4;表2)。すなわち、実施例4の洗口剤には、適度な甘味があり、クエン酸、ラウリル硫酸ナトリウム、メントール、ソルビトールの相互作用により発現する異味がより一層抑制され、かつ、味のバランスが良くなり、その結果、より使用感の良い洗口剤が得られた。
【0025】
【発明の効果】
本発明の口腔用組成物は、有機酸、陰イオン系界面活性剤、メントール及びソルビトールを同時配合することにより生じた不快な異味の発現を効果的に抑制することができ、味覚的に非常に優れており、口腔内でも安心して使用でき、さらには経時安定性に優れているので、口腔用製品として好適に利用することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to an oral composition, and more specifically, an oral cavity capable of suppressing an unpleasant taste (unpleasant taste) and the like developed by blending an organic acid, an anionic surfactant, menthol, and sorbitol. And a composition for use.
[0002]
[Prior art]
Astringency due to the interaction between the organic acid and the anionic surfactant, and bitterness and astringency due to the interaction between the organic acid and menthol or the surfactant and menthol are exhibited. When co-existing with the contained oral composition, astringency and bitterness, as well as sweetness derived from sorbitol are simultaneously expressed, and it is felt as a very unpleasant off-taste. Was considered unfavorable.
[0003]
Until now, to reduce such off-flavors, it has been considered that a method of suppressing the manifestation of off-flavors of the raw material alone, such as acidity derived from organic acids, bitterness derived from menthol or a surfactant, is effective. Has been made.
As a method for suppressing sourness, a method of adding a sweetener such as lysozyme chloride as in Patent Document 1 and a method of adding curculin or a peptide as in Patent Document 2 have been devised. Further, as a method of reducing bitterness, a method of adding a phospholipid as disclosed in Patent Document 3 is disclosed.
However, in any case, the sour component and the bitter component are those that suppress the off-flavor in the case where they are independently blended, and the organic acid, surfactant, menthol, and the one that suppresses the off-flavor generated from the combined flavor of sorbitol. Absent. In addition, curculin and peptides are unstable in the system of the oral composition, and do not sufficiently exhibit their off-flavor suppressing effect.
[0004]
[Patent Document 1]
JP-A-9-224602 [Patent Document 2]
JP 2001-89500 A [Patent Document 3]
JP-A-7-69932 [0005]
[Problems to be solved by the invention]
The present invention has been made in view of the above problems, and is an oral composition capable of suppressing an unpleasant taste that appears when an organic acid, an anionic surfactant, menthol, and sorbitol are simultaneously added. The purpose is to provide.
[0006]
[Means for Solving the Problems]
The present inventors have found that the above-mentioned organic compounds can be formulated by combining two or more specific sweetening components with an oral composition containing an organic acid, an anionic surfactant, menthol, and sorbitol. The present inventors have found that the peculiar off-taste due to the interaction of an acid, an anionic surfactant, menthol and sorbitol can be effectively suppressed, and completed the present invention.
[0007]
The present invention relates to an oral composition containing an organic acid, an anionic surfactant, menthol, and sorbitol, wherein the oral composition comprises (A) components: maltitol, erythritol, Provided is an oral composition containing two or more selected from xylitol, lactitol, palatinit, trehalose, acesulfame K, sucralose, stevioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester (aspartame), and oligosaccharide. Is what you do.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the oral composition of the present invention, an organic acid, an anionic surfactant, menthol, and sorbitol, together with an organic acid, an anionic surfactant, menthol and sorbitol, a unique unpleasant expression. To suppress off-flavors, two or more specific sweetening components are blended.
[0009]
An organic acid is a composition for the oral cavity to make it easier to remove a pigment component colored on the surface of a tooth and to easily take fluorine derived from a fluorine compound such as monofluorophosphoric acid and sodium fluoride into the surface of a tooth. It is blended in.
Examples of the organic acid include citric acid, isocitric acid, malic acid, tartaric acid, lactic acid, glycolic acid, acetic acid, oxalic acid, malonic acid, succinic acid, glutaric acid, glucuronic acid, maleic acid, fumaric acid, kojic acid, and phytin Examples thereof include acids, aconitic acid, pyruvic acid, ascorbic acid, and glycerophosphoric acid, and glycolic acid, citric acid, malic acid, tartaric acid, and lactic acid are particularly preferable.
The organic acids can be used singly or in combination of two or more. The amount of the organic acid is such that the oral composition has an effect of facilitating the removal of the pigment component and an effect of incorporating fluorine into the tooth surface. From 0.01 to 10.0% by mass, preferably 0.1 to 7.0% by mass.
[0010]
The anionic surfactants are not particularly limited, and those generally used as foaming agents in oral compositions, for example, alkyl sulfate salts such as sodium lauryl sulfate, and N-acyl salts such as N-acyl sarcosinate salts. Amino acid salts and the like can be used.
The anionic surfactants can be used alone or in combination of two or more. The amount of the anionic surfactants can be increased with respect to the composition for oral use by enhancing the feeling of use by bubbling with a polished feeling, or using a fragrance or a bactericide. From the viewpoint of solubilizing oil-soluble components, such as 0.01 to 2.0 mass%, preferably 0.5 to 1.5 mass%.
[0011]
Menthol is used in an amount of 0.01 to 1.0% by mass, preferably 0.4 to 0.7% by mass, in order to impart an appropriate refreshing feeling after using the oral composition. To mix.
Sorbitol is blended as a humectant to prevent the oral composition from drying and solidifying, and is blended in the oral composition at a ratio of 1 to 50% by mass, preferably 10 to 40% by mass.
[0012]
In order to suppress the unpleasant taste generated by the simultaneous combination of the organic acid, anionic surfactant, menthol, and sorbitol, in the present invention, the component (A): maltitol, erythritol, xylitol, lactitol, palatinit, trehalose, Two or more of acesulfame K, sucralose, stevioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, and oligosaccharides are combined and blended into an oral composition. Here, examples of the oligosaccharide include lactooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, and soybean oligosaccharide.
[0013]
In addition, the component (A) may further contain glycerin and saccharin sodium. For example, a combination of glycerin or saccharin sodium with the above-mentioned specific sweetening component, or a combination of glycerin and saccharin sodium is used as the component (A). Can be.
[0014]
These specific sweetening components, that is, the component (A), effectively suppress the off-flavors caused by the simultaneous blending of an organic acid, an anionic surfactant, menthol, and sorbitol, and have an effect when used in the oral cavity. In order to improve the feeling of use, the total amount of the two or more sweetening components is usually 0.01 to 50.0% by mass, preferably 0.1 to 40% by mass, and is added to the oral composition.
The component (A) is also used in foods and has excellent safety. In addition, in the case of an oral composition containing an organic acid, some components (for example, curculin and peptide as described in Patent Document 2) may cause a problem in stability over time. The components, glycerin and saccharin sodium, also have excellent temporal stability including thermal stability.
[0015]
When glycerin and sodium saccharin are further added to the specific sweet component, it is more effective to suppress the off-taste of the oral composition, and it is possible to improve the taste of the oral composition.
Glycerin and saccharin sodium are effective in suppressing the unpleasant taste generated by the simultaneous combination of an organic acid, an anionic surfactant and menthol, and sorbitol, and from the viewpoint of improving the usability when used in the oral cavity. Is added to the oral composition at a ratio of 0.01 to 40.0% by mass, preferably 0.1 to 30.0% by mass.
[0016]
The component (A) of the present invention preferably has a degree of sweetness of the component (A) in the range of 6600 to 7300 in order to suppress off-flavors and adjust the sweet taste to a good taste. When the component (A) contains glycerin, saccharin sodium or both, setting the degree of sweetness of the component (A) to a range of 6600 to 7300 is particularly effective for suppressing off-tastes.
Here, the degree of sweetness is a relative sweetness intensity when sucrose is set to 100. The sweetness of the component (A) is determined by the sweetness and the mixing ratio of each sweetener constituting the component (A), and the sweetness of each sweetener specifically selected from the above specific sweet components including glycerin and saccharin sodium. It can be adjusted by changing the combination or blending amount.
[0017]
The oral composition of the present invention includes various components generally used in the oral composition, such as sodium monofluorophosphate, sodium fluoride, potassium fluoride, stannous fluoride, and sodium chloride. , Aluminum lactate, glycyrrhetinic acid, allantoinchlorohydroxyaluminum, lysozyme chloride, epsilon aminocaproic acid, azulene, sodium copper chlorophyllin, copper gluconate, aluminum lactate, dl-tocopherol acetate, potassium nitrate, sodium tripolyphosphate, zeolite, dextranase, amylase Active ingredients, such as zinc, citrate, zinc chloride; abrasives such as silicic anhydride, calcium hydrogen phosphate, calcium carbonate, aluminum hydroxide; wetting agents such as propylene glycol and polyethylene glycol; carboxymethyl Binders such as sodium lulose and carrageenan; preservatives such as methyl paraoxybenzoate; fungicides such as benzethonium chloride, triclosan, isopropylmethylphenol, chlorhexidine salts, cetylpyridinium chloride; anti-inflammatory agents such as tranexamic acid; PH adjusters such as potassium hydroxide; can be used for oral compositions and foods such as peppermint oil, spearmint oil, anethole, eucalyptol, limonene, flavor materials obtained from herbs and spices, various fruit flavors, etc. Flavoring agents, coloring agents, and foaming agents can be added. In addition, water such as purified water is used for preparing the oral composition of the present invention.
[0018]
The oral composition of the present invention can be used, for example, as a dentifrice, moisturizing dentifrice, toothpaste, liquid dentifrice, mouthwash, etc. It can be manufactured according to a general manufacturing method.
[0019]
【Example】
<Preparation of composition for oral cavity>
According to the composition shown in Table 1, dentifrices of Examples 1 and 2 and Comparative Examples 1 to 4 were prepared. Further, mouthwashes of Examples 3 to 4 and Comparative Examples 5 to 7 were prepared according to the compositions shown in Table 2.
<Evaluation method>
About the obtained dentifrice and mouthwash, the degree of sweetness was measured, and three specialized panels performed a sensory evaluation according to the following criteria. The amount of dentifrice used was about 1 g, and the amount of mouthwash used was about 5 ml. The evaluation results are shown in Tables 1 and 2.
The sweetness in Tables 1 and 2 includes xylitol (sweetness: 100), glycyrrhizin (sweetness: 25000), trehalose (sweetness: 45), saccharin sodium (sweetness: 50,000), and glycerin (sweetness: 60). The degree of sweetness included, which is calculated by the following formula. In addition, the sweetness degree of each sweetener was converted from the data of "Sweetness sweetener summary" Food Chemical-4 (published by Food Chemistry Newspaper).
Sweetness = Σ (sweetness of sweetener x blending ratio in composition)
[0020]
<Evaluation criteria>
(1) Offensive effect 1: Offensiveness is not clearly suppressed 2: Offensiveness is not suppressed 3: Offensiveness is suppressed (2) Insufficient sweetness: Moderate lack of sweetness: Sweetness is just right excess: Sweetness is strong (3) Overall evaluation 1: Not good in use 2: Not good in use 3: Good in use 4: Good in use [0021]
[Table 1]
[0022]
Since the dentifrice of Example 1 contains xylitol and glycyrrhizin, the dentifrice has a moderate sweetness and a result that the off-taste generated by the interaction of citric acid, sodium lauryl sulfate, menthol, and sorbitol is suppressed. (Table 1). In addition, xylitol and trehalose were blended in the dentifrice of Example 2, and the dentifrice of Example 2 had a moderate sweetness like the dentifrice of Example 1 and the result of suppressing the off-taste was obtained. In addition to xylitol and trehalose, As a result of adjusting the degree of sweetness between saccharin sodium and glycerin, the overall balance of the taste of the oral composition was further improved as a comprehensive effect of these (overall evaluation: 4; Table 1). That is, the dentifrice of Example 2 not only has a moderate sweetness, but also further suppresses the off-flavors generated by the interaction of citric acid, sodium lauryl sulfate, menthol, and sorbitol, and has a good taste balance. As a result, a dentifrice with a better feeling of use was obtained.
[0023]
[Table 2]
[0024]
Glycyrrhizin, xylitol, and erythritol are blended in the mouthwash of Example 3, which has an appropriate sweetness and suppresses the off-flavor caused by the interaction of citric acid, sodium lauryl sulfate, menthol, and sorbitol. Was done. In addition, glycyrrhizin and xylitol were blended in the mouthwash of Example 4, and as a result, the mouthwash had an appropriate sweetness similarly to the mouthwash of Example 3, and the result that the off-taste was suppressed was obtained. In addition, in the mouthwash of Example 4, in addition to glycyrrhizin and xylitol, the degree of sweetness was adjusted with saccharin sodium and glycerin. As a total effect of these, the taste balance of the oral composition was improved. The results were further improved (overall evaluation: 4; Table 2). That is, the mouthwash of Example 4 has a moderate sweetness, and further suppresses the off-flavor caused by the interaction of citric acid, sodium lauryl sulfate, menthol, and sorbitol, and improves the balance of taste. As a result, a mouthwash having a better feeling of use was obtained.
[0025]
【The invention's effect】
The oral composition of the present invention can effectively suppress the development of unpleasant off-tastes caused by simultaneously blending an organic acid, an anionic surfactant, menthol and sorbitol, and is very taste-friendly. It is excellent, can be used safely in the oral cavity, and has excellent stability over time, so that it can be suitably used as an oral product.
Claims (2)
(A)マルチトール、エリスリトール、キシリトール、ラクチトール、パラチニット、トレハロース、アセサルファムK、スクラロース、ステビオサイド、グリチルリチン、L−アスパルチル−L−フェニルアラニンメチルエステル、オリゴ糖から選ばれる2種以上のものAn oral composition containing an organic acid, an anionic surfactant, menthol, and sorbitol, wherein the oral composition contains the following component (A).
(A) two or more selected from maltitol, erythritol, xylitol, lactitol, palatinit, trehalose, acesulfam K, sucralose, stevioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, and oligosaccharides
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