KR20030003478A - Liquid composition for oral cavity - Google Patents

Abstract

PURPOSE: A mouth wash composition containing an unpleasant taste masking agent selected from nucleotide seasoning material, amino acid-based seasoning material and a mixture thereof is provided which improves the taste and flavor of flavorings while masking the unpleasant taste of a conventional mouth wash liquid base. CONSTITUTION: The mouth wash composition contains: 0.01 to 0.3% by weight of an unpleasant taste masking agent comprising a nucleotide seasoning material selected from inosine monophosphate, guanine monophosphate and sodium 5'-ribonucleotide, an amino acid-based seasoning material as mono sodium glutamate and a mixture thereof; 0.1 to 3.0% by weight of a solubilizing agent; 3.0 to 40% by weight of a wetting agent, 5.0 to 30% by weight of a solvent, 0.01 to 2.0% by weight of a flavorings, 0.001 to 0.15% by weight of a seasoning agent and 0.01 to 5% by weight of a medicinal component.

Description

Mouthwash Composition {LIQUID COMPOSITION FOR ORAL CAVITY}

The present invention relates to an oral dentifrice composition, and more particularly, oral dentifrice composition, further comprising an image masking agent selected from the group consisting of nucleic acid seasonings, amino acid seasonings, and mixtures thereof. It relates to a mouthwash composition capable of masking the unpleasant and unpleasant taste of the base and enhancing the flavor.

Oral dentifrice composition may be divided into various kinds, such as toothpaste, mouthwash, denture cleaner. Toothpaste is a composition that has been traditionally used for oral hygiene, but in recent years, there is an increasing tendency to promote oral hygiene through oral cleaning agents with such toothpaste.

Oral cleaning agents do not contain the same abrasives as toothpaste, so can not expect a mechanical cleaning effect in the oral cavity, but can be expected a slight cleaning effect through rinsing. Therefore, mouthwashes usually contain a component having a particular effect in the composition, for example, a component having an antimicrobial effect.

For the same reason, Korean Patent Application No. 1999-020710 discloses an oral composition for suppressing bad breath containing oral fungicides, periodontal disease inhibitors, and flavonoids. In addition, the Republic of Korea Application No. 1999-006366 discloses a liquid composition for oral cavity that can improve the freshness and persistence by adding a cooling agent to the oral liquid composition. However, the prior arts have a problem in that they cannot mask the bitter and bitter taste of the composition for oral cavity.

In addition, Korean Patent No. 19533 discloses a technique for increasing the flavor of the composition for oral cavity and masking the taste of unpleasant medicine, but the technique has a limitation that can not mask the unpleasant taste of the composition for oral cavity.

Therefore, there is a need for a study on the composition for oral cavity that can improve the flavor while masking the bitter and bitter taste of the conventional composition for oral cavity.

An object of the present invention is to provide a mouthwash composition that can mask the rough and bitter taste of the conventional mouthwash composition.

Another object of the present invention is to provide a mouthwash composition which can enhance the flavor by imparting a clear taste to the mouthwash composition.

In order to achieve the above object, the present invention is an oral dentifrice composition, oral nutrient solution further comprises 0.01 to 0.3% by weight of an image masking agent selected from the group consisting of nucleic acid seasoning, amino acid seasoning, and mixtures thereof To provide a composition.

Hereinafter, the present invention will be described in detail.

The present inventors have conducted a study on the method for removing the nutrients of the oral dentifrice composition, confirming that the nucleic acid-based seasoning or amino acid-based seasoning is combined with the phosphate group and the OH group of the composition for oral cavity to show the taste. Based on this, the present invention has been completed.

The nucleic acid-based seasoning is preferably at least one selected from the group consisting of sodium inosine monophosphate (IMP), sodium guanylate (GMP: guanine monophosphate), and ribonucre sodium.

In addition, when the nucleic acid-based seasoning is used alone, it is preferably included in an amount of 0.01 to 0.3% by weight, and when the amount thereof is less than 0.01% by weight, the effects of elimination and flavor enhancement are shown to be weak and 0.3% by weight. If it exceeds the amount of discomfort in the taste of seasonings, especially those who are hypersensitive constitution has a problem causing Kwok's disease (Chinese restaurant syndrome).

The amino acid seasoning is preferably mono sodium glutamate (MSG), preferably contained in an amount of 0.01 to 0.3% by weight. If the amount is less than 0.01% by weight, the effect of elimination and flavor enhancement is shown to be insignificant, and when the amount is more than 0.3% by weight, the taste of seasoning is unpleasant, especially for those who are hypersensitive, Kwok's disease (Chinese Restaurant syndrome).

When the nucleic acid-based seasoning and the amino acid-based seasoning are used in combination, sodium inosinate, sodium guanylate and monosodium glutamate (MSG), the amino acid-based seasoning, are mixed at a ratio of 0.1 to 3: 0.7 to 7: 90 to 99. It is preferable to mix | blend, Most preferably, it mixes in the ratio of 1: 2.5: 96.5.

Preferably, the mixture of sodium inosinate, sodium guanylate, and monosodium glutamate is included in an amount of 0.01 to 0.3% by weight. If the amount is less than 0.01% by weight, the effect of elimination and flavor enhancement is shown to be small. If the amount is more than 0.3% by weight, it is unpleasant to the taste of seasonings and especially for those who are hypersensitive, Kwok's disease (Chinese Restaurant). Syndrome).

The oral dentifrice composition of the present invention has an excellent effect on flavor and flavor enhancement by adding a nucleic acid-based seasoning, an amino acid-based seasoning, or a mixture thereof, which is a food seasoning to a conventional oral fern composition, and is an unpleasant and unpleasant of the oral fluid composition base. It is excellent for masking taste.

Oral dentifrice composition may be divided into alcohol portion and purified water portion, and may typically include a solubilizer, a humectant, a solvent, a flavoring agent, a sweetener, an active ingredient, and the like.

The solubilizer serves to solubilize the fragrance in water, it may be included in 0.1 to 3.0% by weight.

The solubilizer may be selected from the group consisting of polyoxyethylene polyoxypropylene copolymerized polymer, polyoxyethylene cured castor oil, higher alkyl acetates, and polyoxyethylene derivatives of sorbitan fatty acid esters, preferably It is polyoxypropylene copolymer polymer of polyoxy ethylene hardened castor oil.

The wetting agent serves to give stability and sweetness and a slight viscosity of the product, and may be included in 3.0 to 40% by weight, preferably 5 to 25% by weight.

The humectant may be at least one selected from the group consisting of glycerin, sorbitol solution, amorphous sorbitol solution, and propylene glycol, preferably glycerin, and amorphous sorbitol solution.

The solvent is preferably ethanol, and when used in the product to give a refreshing feeling to dissolve the fragrance or preservatives insoluble in water. The ethanol can be used in 5.0 to 30% by weight, the higher the content, the better the divergence of the perfume, but when used in excess of more than 30% by weight, the taste is used and irritates the oral mucosa.

The fragrance is based on peppermint oil, menthol, spearmint oil, carbon, anise oil, anitol, eucalyptus oil, eucapitol (1,8 cineol), clove oil, eugenol, winter green oil , Methyl salicylate, cinnamon oil-based, and cinnamicaldehyde and other perfume ingredients may be used alone or in combination.

The fragrance is preferably used in 0.01 to 2.0% by weight, more preferably 0.1 to 1.0% by weight.

The sweeteners include lactose, sorbitol, aspartame, saccharin sodium, and the like, and may generally include 0.001 to 0.1 wt% of saccharin sodium.

As the active ingredient, chlorhexidine, cetylpyridium chloride and triclosan having 0.01 to 1.0% by weight, preferably 0.01 to 0.5% by weight, which have bactericidal effects, and 0.05 to 3.0% by weight of tocopherol acetate, a blood circulation and tissue aging inhibitor, Preferably from 0.05 to 2.0% by weight.

The mouthwash composition according to the present invention may further contain a preservative, a buffer, a pigment and the like.

The preservative may be included in 0.001 to 0.1% by weight of benzoic acid or sodium benzoate alone or in combination.

In addition, a buffer is used to adjust the pH of the mouthwash composition, mainly sodium phosphate dibasic, sodium phosphate dibasic, sodium triphosphate, citric acid, sodium citrate, boric acid, phosphoric acid, hydrochloric acid, sodium hydroxide, etc. Preferably, 1 type, or 2 or more types of 1st sodium phosphate and 3rd sodium phosphate are mix | blended and used. In addition, food coloring may be used to increase the commercial value of the liquid composition for oral cavity and to meet the purpose of use.

The present invention will be described in more detail with reference to the following examples and comparative examples. However, an Example is for illustrating this invention and is not limited only to these.

EXAMPLE

Example 1

Oral tooth nutrient composition was prepared by adding 0.03% by weight of monosodium glutamate (MSG), an amino acid-based seasoning, to a base for dentifrices such as solubilizers, wetting agents, solvents, flavors, sweeteners, and active ingredients.

The soluble base is 8% by weight of sorbitol solution, 1.5% by weight of polyoxyethylene perm oil, 0.13% by weight of CPC sodium fluoride, 5% by weight of ethyl alcohol as solvent, 0.1% by weight of colorant, 0.03% by weight of sweetener, other preservatives, pigments, 0.7 wt% buffer and the remainder were added by adding purified water.

Example 2

A mouthwash composition was prepared by adding 0.03% by weight of inosinate (IMP), a nucleic acid-based seasoning, to a base for fern solutions such as solubilizers, wetting agents, solvents, flavoring agents, sweeteners, and active ingredients.

Example 3

A mouthwash composition was prepared by adding 0.03% by weight of sodium guanylate (GMP), a nucleic acid-based seasoning, to a base for fern solutions such as solubilizers, humectants, solvents, flavors, sweeteners, and active ingredients.

Example 4

A mouthwash composition was prepared by adding 0.03% by weight of a ribonucre sodium sodium, a nucleic acid-based seasoning, to a base for fern solutions such as solubilizers, humectants, solvents, flavoring agents, sweeteners, and active ingredients.

Example 5

A mouthwash composition was prepared by adding 0.03% by weight of a mixture of sodium inosinate and sodium guanylate and monosodium glutamate, an amino acid seasoning, in a ratio of 1: 2.5: 96.5 to a base for fern solution.

Example 6

The same procedure as in Example 1 was carried out except that no perfume was added to the base for fern solution.

Example 7

The same procedure as in Example 2 was conducted except that no perfume was added to the base for fern solution.

Example 8

The same procedure as in Example 3 was carried out except that no perfume was added to the base for fern solution.

Example 9

The same procedure as in Example 4 was carried out except that no perfume was added to the base for fern solution.

Example 10

The same procedure as in Example 5 was carried out except that no flavor was added to the base for fern solution.

[Comparative Example]

Comparative Example 1

Oral fern composition was prepared as a base for dentifrices such as solubilizers, wetting agents, solvents, fragrances, sweeteners, and active ingredients.

Comparative Example 2

The same procedure as in Comparative Example 1 was conducted except that no fragrance was added to the base for fern solution.

Experimental Example

Experimental Example 1

In order to investigate the preference according to the addition of monosodium glutamate (MSG) and flavoring using the mouthwash composition prepared in Examples 1 and 6, and Comparative Examples 1 and 2, 31 inspectors who have sensory test ability (17 males, 13 females) were evaluated for the results, and the results are shown in Table 1 below.

Flavoring No fragrance MSG addition (Example 1) No MSG addition (Comparative Example 1) MSG addition (Example 6) No MSG Addition (Comparative Example 2) preference (%) 80.16% 19.35% 70.96% 29.04%

Experimental Example 2

When the oral fern composition prepared in Examples 5 and 10, and Comparative Examples 1 and 2 was added with a mixture of sodium inosinate and sodium guanylate and monosodium glutamate as an amino acid seasoning. In order to investigate the preference according to the addition of fragrance, it was evaluated for 31 inspectors (17 males, 13 females) having the sensory test ability and the results are shown in Table 1 below.

Flavoring No fragrance Addition of Nucleic Acid Seasoning + Amino Acid Cooking Compound (Example 5) No nucleic acid seasoning + amino acid cooking additives (Comparative Example 1) Nucleic Acid Seasoning + Amino Acid Cooking Additive (Example 10) No nucleic acid seasoning + amino acid cooking additives (Comparative Example 2) preference (%) 77.42% 22.58% 67.74% 32.26%

Through the results of Experimental Examples 1 to 3 described above, those used by adding a nucleic acid seasoning selected from sodium inosinate, sodium guanylate, and ribonucretate, or an amino acid seasoning of monosodium glutamate to the fern base were not used. Through higher preference, it was confirmed that the masking of the base is good. In addition, when the flavor was added to the fern base as a whole, the flavor enhancement effect of the flavor was also excellent.

The mouthwash composition of the present invention has an excellent effect of masking the unpleasant and unpleasant taste of the conventional mouthwash base as well as having no rejection when using the mouthwash solution as well as enhancing the flavor and flavor of the fragrance.

Claims (3)

In the mouthwash composition, a) sodium inosine monophosphate, guanine monophosphate), and ribonucre sodium sodium from the group consisting of Selected nucleic acid seasonings; b) amino acid glutamate which is mono sodium glutamate; And c) mixtures thereof Oral dentifrice composition further comprises 0.01 to 0.3% by weight of an image masking agent selected from the group consisting of: The method of claim 1, a) 0.1 to 3.0% by weight solubilizer; b) 3.0 to 40 wt% wetting agent; c) 5.0 to 30 wt% of a solvent; d) 0.01 to 2.0% by weight fragrance; e) 0.001 to 0.1 wt% sweetener; f) 0.01 to 5% by weight of the active ingredient; And g) 0.01 to 0.3% by weight of already masked agent Oral dentifrice composition comprising a. The method of claim 1, The oral nutrient composition in which the mixture of the nucleic acid seasoning and the amino acid seasoning is mixed at a ratio of sodium inosinate: sodium guanylate: monosodium glutamate (MSG) = 0.1 to 3: 0.7 to 7: 90 to 99.