MX340198B - Composiciones polimericas con sabor optimizado. - Google Patents

Composiciones polimericas con sabor optimizado.

Info

Publication number
MX340198B
MX340198B MX2011002218A MX2011002218A MX340198B MX 340198 B MX340198 B MX 340198B MX 2011002218 A MX2011002218 A MX 2011002218A MX 2011002218 A MX2011002218 A MX 2011002218A MX 340198 B MX340198 B MX 340198B
Authority
MX
Mexico
Prior art keywords
polymeric compositions
flavored polymeric
flavored
optimized
relates
Prior art date
Application number
MX2011002218A
Other languages
English (en)
Other versions
MX2011002218A (es
Inventor
L Macinnis Kari
Widya Tomy
Original Assignee
A Schulman Inc *
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by A Schulman Inc * filed Critical A Schulman Inc *
Publication of MX2011002218A publication Critical patent/MX2011002218A/es
Publication of MX340198B publication Critical patent/MX340198B/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/0008—Organic ingredients according to more than one of the "one dot" groups of C08K5/01 - C08K5/59
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/20—Compounding polymers with additives, e.g. colouring
    • C08J3/22—Compounding polymers with additives, e.g. colouring using masterbatch techniques
    • C08J3/226—Compounding polymers with additives, e.g. colouring using masterbatch techniques using a polymer as a carrier
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
    • C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
    • C08L23/04—Homopolymers or copolymers of ethene
    • C08L23/06—Polyethene

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Medicinal Preparation (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Fats And Perfumes (AREA)
  • Cosmetics (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)

Abstract

La presente invención se refiere a artículo polimérico moldeado o extruido a partir de una composición termoplástica saborizada, caracterizado porque comprende; (a) de 0.1 a 50% en peso de uno ó más agentes mejoradores del sabor con respecto al peso total de la composición, en donde el agente mejorador del sabor es estable al calor y proporciona un componente de prueba del sabor, y se selecciona del grupo que consiste de sucralosa, extractos de stevia, acesulfamo K, y maltodextrina; (b) de 0.01 a 10% en peso de uno o más saborizantes con respecto al peso total de la composición, en donde el saborizante es estable al calor, y proporciona un componente aromático del sabor; (c) uno o más polímeros termoplásticos seleccionados del grupo que consiste de polietileno, polipropileno, copolímeros y terpolímeros de los mismos, en donde (i) el polímero termoplástico permite la migración del agente mejorador del sabor y del saborizante sin consumir, destruir, masticar o disolver total o parcialmente el artículo polimérico, y (ii) el agente mejorador del sabor y el saborizante están seleccionados para ser térmicamente estables cuando se mezclan en el polímero termoplástico a la temperatura de procesamiento de 100 a 180°C; y (d) opcionalmente uno o más aditivos seleccionados del grupo que consiste de antioxidantes, antiestáticos, antiempañantes, antimicrobianos, agentes de deslizamiento, antibloqueos minerales, rellenadores, abrillantadores ópticos, agentes espumantes, agentes de nucleación, modificadores de impacto, auxiliares de dispersión, agentes de liberación, ceras, colorantes, pigmentos y estabilizadores de UV; en donde el agente mejorador del sabor y el saborizantes se mezclan a través del polímero termoplástico; un componente de prueba del sabor y el componente aromático del sabor se liberan del artículo polimérico sin que dicho artículo sea consumido, destruido, masticado o disuelto total o parcialmente, de 100 a 80% de la intensidad del sabor del saborizante y del agente mejorador del sabor percibido cuando el articulo polimérico se coloca en un ambiente de uso se retienen a una hora, 80 a 40% de dicha intensidad del sabor del saborizante y del agente mejorador del sabor percibido en el ambiente de uso se retienen a diez hora y 40 z 20 % de dicha de dicha intensidad de sabor del saborizante y del agente mejorador del sabor percibido en el ambiente de uso se retienen a cien horas; el artículo está sustancialmente libre de un sabor plástico; y el artículo se selecciona del grupo que consiste de un aplicador dental, un molde dental, un retenedor y una guarda bucal.
MX2011002218A 2008-08-29 2009-08-28 Composiciones polimericas con sabor optimizado. MX340198B (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US19051108P 2008-08-29 2008-08-29
EP08253299 2008-10-09
PCT/US2009/004927 WO2010024941A1 (en) 2008-08-29 2009-08-28 Optimized flavored polymeric compositions

Publications (2)

Publication Number Publication Date
MX2011002218A MX2011002218A (es) 2011-08-17
MX340198B true MX340198B (es) 2016-06-30

Family

ID=40456736

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011002218A MX340198B (es) 2008-08-29 2009-08-28 Composiciones polimericas con sabor optimizado.

Country Status (16)

Country Link
US (1) US20100055233A1 (es)
EP (1) EP2331047A4 (es)
JP (1) JP5537549B2 (es)
KR (2) KR101791378B1 (es)
CN (1) CN102164575B (es)
AU (1) AU2009286034B2 (es)
BR (1) BRPI0917113B1 (es)
CA (1) CA2735503C (es)
EA (1) EA022479B1 (es)
HK (1) HK1155975A1 (es)
IL (1) IL211439A (es)
MX (1) MX340198B (es)
NZ (1) NZ591593A (es)
SG (1) SG192509A1 (es)
WO (1) WO2010024941A1 (es)
ZA (1) ZA201102270B (es)

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Also Published As

Publication number Publication date
JP2012501368A (ja) 2012-01-19
HK1155975A1 (zh) 2012-06-01
CN102164575A (zh) 2011-08-24
WO2010024941A1 (en) 2010-03-04
CN102164575B (zh) 2016-05-11
NZ591593A (en) 2013-02-22
US20100055233A1 (en) 2010-03-04
EP2331047A4 (en) 2013-10-30
KR20110069793A (ko) 2011-06-23
BRPI0917113A2 (pt) 2015-11-03
JP5537549B2 (ja) 2014-07-02
SG192509A1 (en) 2013-08-30
EA022479B1 (ru) 2016-01-29
KR20170004038A (ko) 2017-01-10
KR101791378B1 (ko) 2017-10-27
IL211439A (en) 2015-10-29
MX2011002218A (es) 2011-08-17
EA201100336A1 (ru) 2011-10-31
EP2331047A1 (en) 2011-06-15
CA2735503A1 (en) 2010-03-04
AU2009286034A1 (en) 2010-03-04
ZA201102270B (en) 2011-11-30
AU2009286034B2 (en) 2013-03-21
BRPI0917113B1 (pt) 2019-10-15
CA2735503C (en) 2017-05-16

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