WO2021144211A1 - Edible toothpaste composition to be sucked or chewed, method for preparing said toothpaste composition - Google Patents

Edible toothpaste composition to be sucked or chewed, method for preparing said toothpaste composition Download PDF

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Publication number
WO2021144211A1
WO2021144211A1 PCT/EP2021/050346 EP2021050346W WO2021144211A1 WO 2021144211 A1 WO2021144211 A1 WO 2021144211A1 EP 2021050346 W EP2021050346 W EP 2021050346W WO 2021144211 A1 WO2021144211 A1 WO 2021144211A1
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WO
WIPO (PCT)
Prior art keywords
gelling agent
temperature
preparation process
process according
polyol compound
Prior art date
Application number
PCT/EP2021/050346
Other languages
French (fr)
Inventor
Jean Dominique Dana
Lou DANA
Gildas Jazeron
Original Assignee
Jean Dominique Dana
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 Jean Dominique Dana filed Critical Jean Dominique Dana
Priority to EP21700522.2A priority Critical patent/EP4090307A1/en
Publication of WO2021144211A1 publication Critical patent/WO2021144211A1/en

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Classifications

    • 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
    • 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
    • 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
    • A61K8/0216—Solid or semisolid forms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
    • A61K8/66—Enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
    • C12Y111/01—Peroxidases (1.11.1)
    • C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01026—Beta-fructofuranosidase (3.2.1.26), i.e. invertase

Definitions

  • the technical field of the invention is that of oral hygiene.
  • the present invention relates to a process for preparing an edible toothpaste composition, to suck or chew, which can be used anywhere and at any time of the day to promote the removal of food residues on the teeth and ensure the protection of the oral microbiotic environment
  • toothpaste compositions are most often in the form of a gel, a dental paste or even a powder which requires the use of a toothbrush in order to spread the composition on the teeth and remove food residues.
  • this presupposes having access to an adequate space (room, water, mirror) which is not always possible, especially during the day and / or when traveling.
  • patent application FR2822700A1 describes a toothpaste composition which is in the form of a tablet which gels on contact with water, in particular saliva, or of a semi-solid gel pre-gelled in a single dose to be applied. directly on the teeth. If this The composition has the advantage of having a prolonged action by adhesive action on the teeth, it is less effective than “conventional” brushing because it does not make it possible to effectively ensure the removal of oral food residues adhering to the teeth.
  • Chewing gums have the advantage of including non-cariogenic sugars which, with prolonged chewing facilitating hyper salivation, results in the elimination of part of the oral food residues adhering to the teeth.
  • patent application FR 2487668A1 describes a chewing device for cleaning teeth and gums. This device comprises a base member from which several fibers protrude outwardly and the free end of these fibers has hooks which rub against the surface of the teeth and gums after a toothpaste compound or a breath-freshening substance. dissolves enough to reveal the fibers that it initially coats.
  • the use of such chewing gums does not completely remove food residues from the oral cavity.
  • chewing gum has disadvantages for the health of the user, in particular because they can lead to the loss of amalgams, gastric acidity or even aerophagia.
  • chewing gum must be discarded after use and therefore constitute waste that pollutes the environment.
  • the invention offers a solution to the problems mentioned above, by providing a toothpaste composition which can be used anywhere and at any time of the day while effectively ensuring the elimination of food residues, strengthening the salivary defenses and maintaining the balance of the oral flora.
  • the invention relates to a process for preparing a dentifrice composition in the form of an edible lozenge to suck or chew and comprising: an enzymatic complex comprising: invertase, gluco-oxidase, amino-glucosidase lactoperoxidase, lactoferrin, at least one gelling agent.
  • the process is characterized in that it comprises:
  • the gelling agent is heated to a temperature between 82 and 88 ° C corresponding to a pasteurization phase so as to obtain a base microbiologically close to zero and constant with each manufacture.
  • the gelling agent is lowered to a temperature of between 55 and 65 ° C to reach a supercooling level thus making it possible to mold the complex enzymatic mixture - gelling agent.
  • the supercooling stage is a state where the gelling agent remains molten and is ready to be molded.
  • the toothpaste composition acts globally and autonomously on the bactericidal activation of salivary enzymes and against cariogenic bacteria of the oral cavity which is more at the opportune moment because it is active immediately in the presence of cariogenic sugars .
  • the gelling agent is a binder and a gelling agent giving the adequate texture, ie malleability and firmness, to the toothpaste composition so that it can be sucked or chewed so that it can be used at any time. during the day without having to have access to a dedicated space.
  • the action of the active principle, here the enzyme complex takes place slowly while the pellet is sucked or chewed, which makes its action more effective than the tablets of the prior art which dissolve rapidly in saliva.
  • its use is easier than chewable tablets as it is no longer necessary to spread the toothpaste composition on the teeth.
  • the toothpaste composition in the form of a lozenge is edible so that it does not pollute the environment and does not present a risk to the health of the user.
  • the preparation process comprises, before the encapsulation step:
  • the polyol compound is heated to a temperature between 82 and 88 ° C corresponding to a pasteurization phase.
  • Pasteurization is used to control the microbiological load of the mixture. Indeed, the microbiological load must follow the ISO 17516 Standard, the number of bacteria must be less than 1000 CFU (Colony forming unit) / gram or less than 1000 CFU / ml. Pasteurization ensures a homogeneous mixture between the polyol compound and the gelling agent.
  • the preparation process comprises, after the encapsulation step:
  • the temperature range of between 55 and 65 ° C corresponds to a level of supercooling of the mixture, thus making it possible to mold the entire mixture.
  • the preparation process comprises, after the molding step: A step of demolding the encapsulated enzyme complex to obtain a plurality of pellets.
  • the preparation process comprises, after the demolding step:
  • a step of coating the plurality of pellets with a coating agent is a step of coating the plurality of pellets with a coating agent.
  • the preparation process comprises, after the coating step:
  • a step of bagging each pellet in a moisture-proof and air-tight bag is a step of bagging each pellet in a moisture-proof and air-tight bag.
  • the preparation process comprises a step in which the gelling agent is maintained at a temperature between 82 and 88 ° C for 40 minutes.
  • the step of maintaining a temperature after heating the gelling agent makes it possible to pasteurize the latter and therefore to obtain a base microbiologically close to zero.
  • the preparation process comprises a step in which the polyol compound is maintained at a temperature between 82 and 88 ° C for 40 minutes.
  • the step of maintaining a temperature after heating the polyol compound makes it possible to pasteurize the latter and therefore to obtain a base microbiologically close to zero.
  • the preparation process comprises a step in which the temperature of the mold is lowered in order to solidify the encapsulated enzyme complex and thus form a plurality of pellets.
  • the encapsulation step is carried out by incorporating the enzyme complex into said at least one gelling agent
  • the encapsulation step is carried out by ionization by electro nebulizer.
  • two solutions of distilled water are passed through a dual channel and ionized by means of an electro spray device.
  • the encapsulated enzyme complex is dispersed in the gelling agent in the form of a gelled matrix.
  • the enzyme complex is encapsulated in capsules whose diameter is between 1 and 50 microns.
  • the toothpaste composition obtained by the preparation process comprises between 0.5 and 1% by weight of enzymatic complex relative to the total weight of the toothpaste composition.
  • the toothpaste composition obtained by the preparation process comprises between 20 and 25% by weight of gelling agent (s) relative to the total weight of the toothpaste composition.
  • the toothpaste composition obtained by the preparation process comprises at least one polyol compound.
  • the polyol compound makes it possible to replace the sweet taste provided by the sugar.
  • a polyol compound provides volume and a sweet taste close to sugar. This is then referred to as a filler sweetener.
  • These polyols are low in calories and also have the advantage of being non-cariogenic.
  • the polyol compound has an antiseptic and bacteriostatic effect. It allows better salivation, including better diffusion of the enzyme complex in the salivary medium. In addition, its bacteriostatic action strengthens the antiseptic action of the enzymatic complex
  • the toothpaste composition obtained by the preparation process comprises between 45 and 65% by weight of polyol compound (s) relative to the total weight of the toothpaste composition.
  • said at least one polyol compound is chosen from the following list:
  • the toothpaste composition obtained by the preparation process comprises at least one vegetable oil.
  • the toothpaste composition obtained by the preparation process comprises 1 and 2% by weight of vegetable oil (s) relative to the total weight of the toothpaste composition.
  • the dentifrice composition obtained by the preparation process comprises at least one protein agent.
  • the toothpaste composition obtained by the preparation process comprises between 1, 6 and 2% by weight of protein agent (s) relative to the total weight of the toothpaste composition.
  • said at least one protein agent is a beef protein or a milk protein.
  • the toothpaste composition obtained by the preparation process contains fluorine.
  • the toothpaste composition obtained by the preparation process is devoid of fluorine.
  • the toothpaste composition obtained by the preparation process comprises at least one non-abrasive friction agent.
  • the toothpaste composition obtained by the preparation process comprises between 0.75 and 1.25% by weight of non-abrasive friction agent (s) relative to the total weight of the composition toothpaste.
  • the toothpaste composition obtained by the preparation process is for human or animal use.
  • Figure 1 is presented only as an indication and in no way limiting the invention.
  • Figure 1 is an illustration of ionization encapsulation.
  • the invention relates to a chewable toothpaste composition which effectively eliminates food residues in the teeth of an adult person, from a child or an animal, etc. and to stimulate the natural antibacterial defenses of saliva by enriching the microbiota and the oral enzymatic system.
  • the toothpaste composition is in the form of an edible chewable or suckable lozenge.
  • the pellet is spherical and has a diameter of between 5 and 3 cm.
  • the pellet can have another shape, for example elliptical, rectangular etc.
  • the pellet is bagged in an individual bag sealed against water and air.
  • the dentifrice composition comprises an enzymatic complex including the following compounds: invertase, gluco-oxidase, amino-glucosidase, lactoperoxidase, lactoferrin.
  • Such an enzymatic complex has antibacterial, anti-cariogenic, anti-dental plaque, antiseptic and whitening properties. Indeed, this enzymatic complex ensures the activation of the bactericidal power of saliva allowing the prevention of dental plaque and caries, the balance of the oral environment and a reduction in inflammation of the gingival and digestive mucous membranes (Cf publication Dr Brisker, faculty of Medicine of Nancy / 2000 and Professor Daniel Faculté Dentaire de France de France / 2004). In particular, it is a combination of a glucose donor enzyme, an oxidoreductase enzyme, a peroxidase enzyme and a glycoprotein, lactoferrin.
  • the combination of these enzymes leads to the formation of non-cariogenic glucose derivatives as well as strongly bactericidal hypothiocyanate ions.
  • this combination leads to chelation of the iron necessary for the development of bacteria as well as lysis of the cell membrane of acidogenic streptococci.
  • the proposed composition makes it possible to indirectly provide a bleaching and bactericidal agent: hydrogen peroxide.
  • the enzymatic complex acts upon ingestion of sucrose obtained from food sugars by degrading said sucrose which is the main substrate for cariogenic bacteria.
  • sucrose also called sucrase
  • an enzyme that hydrolyzes the Beta -2.6 and / or Beta -2.1 bonds between fructofuranosyls transforms sucrose into a molecule of glucose and a molecule of fructose in interaction with cariogenic bacteria.
  • the invertase of the enzyme complex acts directly on the food sucrose ingested by the subject, which makes it possible to supply the glucose necessary for the reaction in a direct, sufficient and timely manner.
  • the gluco oxidase, oxidoreductase ensuring the transformation of glucose transforms the glucose produced into glucuronic acid and hydrogen peroxide but without producing lactic acid which is a strong acid at the origin of enamel demineralization. and thus to the appearance of cavities.
  • the bactericidal activity of the enzyme complex is provided by the hypothiocyanate formed by oxidation of thiocyanate (natural component of saliva) by hydrogen peroxide. Hydrogen peroxide produced by oxidation of glucose from the degradation of sucrose by invertase and then catalyzed by salivary lactoperoxidase during the reaction to form hypothiocyanate.
  • the anti-bacterial action of the complex is increased by the synergistic contribution of Lactoferrin, a glycoprotein, present in small quantities in the saliva, which chelates iron preventing the development of bacteria and which binds the lipopolysaccharides necessary for the survival of cariogenic streptococci.
  • Lactoferrin is an enzyme which lyses by chelation of ferrous ions the bacterial membrane of many pathogenic organisms including acidogenic streptococci and greatly increases the body's immune defenses. This enzyme also alters the outer membrane of bacteria and thus leads to their destruction. Lactoferrin works by regulating the cellular immune response at different levels. In healthy individuals, lactoferrin is believed to be at the forefront of the immune defense system and protects the openings and orifices of the body from infectious invasions, thanks to its unique ability to bind to iron used by a wide range of organisms. pathogens and tumors to grow and reproduce.
  • the bactericidal activity of the enzyme complex allows the elimination of cariogenic streptococci and thus the neutralization of the acidity (lactic acid) resulting from the transformation of food sugars by the bacteria.
  • the present invention thus provides a complete and immediately active enzymatic complex which, in the presence of cariogenic sugars, is able to inhibit the effect of proliferation and production of toxins by oral bacteria in the presence of sucrose (food sugar).
  • a soft anti-dental plaque activity making it possible to destabilize recent plaque can be ensured by the addition of a beta-glucanase on the levans, ie polymers of fructose and mutans, ie polymers of glucose and d.
  • the enzyme complex is a complex which strengthens the salivary defenses against oral infections but also against the acidity of dental plaque resulting from the use of dietary sugars by bacteria, in particular by cariogenic streptococci.
  • the sugars of food origin theoretically used by bacteria to grow are used in the invention as substrates (after hydrolysis by invertase) for the enhancement of the bactericidal activity of saliva. This is the opportune time to inhibit the bacterial growth induced by the supply of sucrose, definitely strengthening the salivary anti-cariogenic defenses of the physiological Lactoperoxidase system and the immune system. In addition, there is a decrease in inflammation of the mucous membranes and the preservation of the microbiotic balance of the oral cavity.
  • the enzymatic complex allows the implementation of different constituents acting in a complementary manner both in the bactericidal effect against streptococci of the oral cavity and in the neutralization of acids from food sugars.
  • the enzymatic complex generates the following steps: a separation of the food sugar, (ie sucrose) by a sucrase (sucrase) and an amyloglucosidase into a glucose molecule and a fructose molecule, a transformation of the glucose molecule by a glucose oxidase into hydrogen peroxide and glucuronic acid, ie weak acid, a transformation of fructose and glucose into inert substances, ie D Lactones by an Amyloglucosidase and a Glucose oxidase, a transformation of salivary thiocyanate into hypothiocyanate, strongly bactericidal by the action a lactoperoxidase using the active dioxygen of the hydrogen peroxide formed, iron chelation and
  • the enzyme complex makes it possible to supply glucose from cariogenic sugars, i. e. Sucrose, Lactoperoxidase and Lactoferrin to initiate and strengthen the physiological bactericidal system of saliva.
  • the dentifrice composition according to the invention comprises between 0.5 and 1% by weight of enzymatic complex relative to the total weight of the dentifrice composition.
  • the dentifrice composition comprises at least one gelling agent.
  • gelling agent is understood to mean a substance making it possible to give the toothpaste composition a rubbery texture, cohesion, length in the mouth and an elastic chewy sensation, a bit like that of chewing paste, commonly called “ chewing gum ”, but to a lesser extent.
  • the term “gelling agent” is understood very particularly to mean a gelling and / or thickening hydrocolloid of plant (pectin, etc.) or animal (bovine gelatin, etc.) origin.
  • the gelling agent according to the invention is more particularly chosen from gelatin, pectin, agar agar, preferably gelatin.
  • the toothpaste composition according to the invention comprises between 20 and 25% by weight of gelling agent (s) relative to the total weight of the toothpaste composition.
  • the dentifrice composition comprises at least one polyol compound, for example sorbitol, xylitol and / or glycerol.
  • the presence of said at least one glycerol compound makes it possible to protect the enzyme complex and participates in the protection of the enamel through its content of film-forming agent.
  • the dentifrice composition according to the invention comprises between 45 and 65% by weight of polyol compound (s) relative to the total weight of the dentifrice composition.
  • the toothpaste composition comprises at least one vegetable oil.
  • the vegetable oil is for example a mint oil because it has antiseptic properties.
  • the dentifrice composition according to the invention comprises 1 and 2% by weight of vegetable oil (s) relative to the total weight of the dentifrice composition.
  • the dentifrice composition comprises at least one protein agent, for example milk proteins and / or beef proteins. The protein agent makes it possible to give the consistency and the texture to be given to the lozenge. More preferably, the dentifrice composition according to the invention comprises between 1, 6 and 2% by weight of protein agent (s) relative to the total weight of the dentifrice composition.
  • the toothpaste composition can comprise at least one non-abrasive friction agent. More preferably, the toothpaste composition according to the invention comprises between 0.75 and 1.25% by weight of non-abrasive friction agent (s) relative to the total weight of the toothpaste composition.
  • the toothpaste composition can comprise one or more flavors, for example of mint, of red fruits, and the like. and / or one or more natural dyes.
  • the toothpaste composition comprises an edible coating agent for conditioning the components of the toothpaste composition.
  • the coating agent is for example wax, preferably beeswax.
  • the dentifrice composition comprises: between 0.5 and 1% of enzymatic complex, preferably 0.6%, between 40 and 60% of powdered sorbitol, preferably 50%, between 4 and 6% powdered xylitol, preferably 5%, between 18 and 24% bovine gelatin, preferably 21%, between 5 and 15% water, preferably 15%, between 0.8 and 1.2% d 'essential oil of peppermint, preferably 1%, between 0.5 and 2% of milk proteins, preferably 1% between 0.8 and 1, 2% of menthol, preferably 1%, between 0.0015 and 0 , 0025% blue dye, preferably 0.002%, between 1 and 2% beeswax, preferably 1.5%.
  • the percentages indicated below are mass percentages calculated relative to the total weight of the toothpaste composition.
  • the invention also relates to a process for preparing the toothpaste composition according to one embodiment of the invention.
  • the natural dye is dissolved in water and then the protein agents are hydrated in colored water obtained at room temperature. Subsequently, at least one polyol compound is incorporated into the mixture obtained. Indeed, if the dye is incorporated a posteriori of the addition of a polyol compound, lumps that cannot be removed are formed. Protein agents should be incorporated before adding a polyol compound as these need to sequester all of the water.
  • a heating step said at least one gelling agent and said at least non-abrasive friction agent are heated and mixed in a first tank.
  • the heating step is carried out at a temperature between 82 and 88 ° C, preferably at 85 ° C.
  • a heating step said at least one polyol compound is heated in a second tank.
  • the heating step is carried out at a temperature between 82 and 88 ° C, preferably at 85 ° C.
  • the temperature between 82 and 88 ° C corresponds to the pasteurization level.
  • Said at least one polyol compound is maintained at the pasteurization stage for 40 minutes. Pasteurization makes it possible to control the microbiological load of the mixture and therefore to ensure a homogeneous mixture.
  • a mixing step the gelling agent and the non-abrasive friction agent previously heated in the first tank are mixed with said at least one polyol compound previously heated in the second tank.
  • the mixing step is carried out when the temperature of the gelling agent and of the non-abrasive friction agent is between 82 and 88 ° C, preferably 85 ° C and when the temperature of said complex containing at least a polyol compound, is between 82 and 88 ° C, preferably 85 ° C.
  • a cooling step the temperature of the mixture obtained at the end of the mixing step is lowered in order to reach a temperature between 55 and 65 ° C, preferably 63 ° C.
  • the enzyme complex is incorporated into the mixture obtained at the end of the cooling step so as to protect the enzyme complex from heat and water.
  • the encapsulation step is carried out when the temperature of said mixture is between 55 and 65 ° C, preferably 63 ° C.
  • the enzyme complex is included in a first solution of distilled water A containing 1 to 60% of the enzyme complex.
  • the first solution of distilled water A is passed in dual channel with a second solution of distilled water B containing 1 to 80% of high molecular weight polysaccharides and soluble in water but not digestible (soluble fiber) with a pH included between 3 and 7.5.
  • the polysaccharide can be modified starch.
  • the first solution of distilled water A and the second solution of distilled water B are passed through a dual channel and ionized by electro nebulizer under a pressure between 0.5 and 10 bars and under a voltage between 500 and 4000 Volts and preferably between 2000 and 3000 volts by means of an electro spray device 10.
  • electro nebulizer ionization in English electrospray ionization
  • electro spray device 10 is understood to mean the dispersion of a liquid in the form of electrically charged droplets.
  • the two solutions A and B pass through an emitter 2 and are then projected.
  • the projection of solutions A and B form at the end of the emitter 2 a cone shape with convex sides and a rounded end also called a Taylor cone 3.
  • the ionized capsules are added and dispersed in a receiving tank 5 containing a gelled matrix 4 added with the polyol (s) beforehand.
  • This step makes it possible to encapsulate small capsules of enzyme complex whose diameter is between 1 and 50 microns.
  • This encapsulation allows the active enzymatic agents to remain active for 45 minutes so as to protect the oral environment until a new ingestion of sugars.
  • the encapsulated enzyme complex is placed in molds.
  • the molding step is carried out at a temperature between 55 and 65 ° C, preferably 63 ° C.
  • the temperature of the encapsulated enzyme complex corresponds to the supercooling stage. This level allows the entire mixture to be molded, which may last several tens of minutes.
  • the temperature of the mold is lowered in order to solidify the encapsulated enzyme complex and thus form a plurality of pellets.
  • the pellets obtained at the end of the molding step are demolded.
  • a coating step the removed pellets are coated with a coating agent.
  • a bagging step each pellet is packaged in an individual bag sealed against moisture and air.

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Abstract

One aspect of the invention relates to a method for preparing a toothpaste composition, which is in the form of an edible lozenge to be sucked or chewed and which comprises: - an enzymatic complex comprising the following compounds: o invertase, o glucose oxidase, o amyloglucosidase, o lactoperoxidase, o lactoferrin, - at least one gelling agent, which method is characterized in that it comprises: - a step of heating said at least one gelling agent to a temperature of between 82 and 88°C, - a step of encapsulating the enzymatic complex by incorporation or by ionization of said enzymatic complex in said at least one gelling agent when the temperature of said at least one gelling agent is between 55 and 65°C.

Description

DESCRIPTION DESCRIPTION
TITRE : COMPOSITION DENTIFRICE COMESTIBLE À SUCER OU À MACHER, PROCÉDÉ DE PRÉPARATION DE LADITE COMPOSITIONTITLE: COMPOSITION TOOTHPASTE EDIBLE TO SUCK OR TO CHEW, PROCESS FOR PREPARING THE SAID COMPOSITION
DENTIFRICETOOTHPASTE
DOMAINE TECHNIQUE DE L’INVENTION TECHNICAL FIELD OF THE INVENTION
[001] Le domaine technique de l’invention est celui de l’hygiène bucco-dentaire. [001] The technical field of the invention is that of oral hygiene.
[002] La présente invention concerne un procédé de préparation d’une composition dentifrice comestible, à sucer ou à mâcher, qui peut être utilisée en tout lieu et à tout moment de la journée pour favoriser l’élimination des résidus alimentaires sur les dents et assurer la protection du milieu microbiotique buccale The present invention relates to a process for preparing an edible toothpaste composition, to suck or chew, which can be used anywhere and at any time of the day to promote the removal of food residues on the teeth and ensure the protection of the oral microbiotic environment
ARRIERE-PLAN TECHNOLOGIQUE DE L’INVENTION TECHNOLOGICAL BACKGROUND OF THE INVENTION
[003] Aujourd’hui, les compositions dentifrices se présentent le plus souvent sous forme d’un gel, d’une pâte dentaire ou encore d’une poudre ce qui nécessite l’utilisation d’une brosse à dents afin d’étaler la composition sur les dents et d’éliminer les résidus alimentaires. Or, cela suppose d’avoir accès à un espace adéquat (local, eau, miroir) ce qui n’est pas toujours possible notamment pendant la journée et/ou lors d’un déplacement. Today, toothpaste compositions are most often in the form of a gel, a dental paste or even a powder which requires the use of a toothbrush in order to spread the composition on the teeth and remove food residues. However, this presupposes having access to an adequate space (room, water, mirror) which is not always possible, especially during the day and / or when traveling.
[004] Afin de pallier les inconvénients précités, il existe des compositions dentifrices sous forme de comprimés qui peuvent être utilisées en tout lieu et tout moment et ce, sans brossage ni rinçage telles que décrites dans les demandes de brevet FR2648346A1 et W09638122A1. Pour être utilisés, ces comprimés doivent être placés dans la cavité buccale afin de pouvoir se dissoudre dans la salive et se disperser en de multiples fragments qui sont ensuite étalés sur les dents en utilisant la langue. Cependant, une telle opération peut s’avérer difficile et inefficace. En effet, l’usage a montré que de tels comprimés se rompent et se dissolvent rapidement dans la salive de sorte que les principes actifs, en faible quantité, ne restent pas en contact avec les dents de l’utilisateur suffisamment longtemps pour assurer un brossage efficace. De plus, ces comprimés peuvent s’avérer abrasifs pour l’émail dentaire, en particulier en présence d’acides alimentaires récents sur les dents. Ainsi, la demande de brevet FR2822700A1 décrit une composition dentifrice qui se présente sous la forme d'un comprimé qui se gélifie au contact de l'eau, notamment la salive, ou d’un gel semi-solide pré-gélifié en unidose à appliquer directement sur les dents. Si cette composition présente l’avantage d’avoir une action prolongée par action adhésive sur les dents, elle est moins efficace qu’un brossage « classique » car elle ne permet pas d’assurer efficacement l’évacuation des résidus alimentaires buccaux adhérents aux dents. In order to overcome the aforementioned drawbacks, there are toothpaste compositions in the form of tablets which can be used anywhere and any time, without brushing or rinsing, as described in patent applications FR2648346A1 and W09638122A1. To be used, these tablets must be placed in the oral cavity so that they can dissolve in saliva and disperse into multiple fragments which are then spread over the teeth using the tongue. However, such an operation can prove to be difficult and inefficient. Indeed, use has shown that such tablets break and dissolve rapidly in saliva so that the active ingredients, in small quantities, do not remain in contact with the user's teeth long enough to ensure brushing. effective. In addition, these tablets can be abrasive to tooth enamel, especially in the presence of recent food acids on the teeth. Thus, patent application FR2822700A1 describes a toothpaste composition which is in the form of a tablet which gels on contact with water, in particular saliva, or of a semi-solid gel pre-gelled in a single dose to be applied. directly on the teeth. If this The composition has the advantage of having a prolonged action by adhesive action on the teeth, it is less effective than “conventional” brushing because it does not make it possible to effectively ensure the removal of oral food residues adhering to the teeth.
[005] Les gommes à mâcher présentent l’avantage d’inclure des sucres non cariogènes ce qui, avec une mastication longue facilitant l’hyper salivation, entraîne l’élimination d’une partie des résidus alimentaires buccaux adhérents aux dents. À titre d’exemple, la demande de brevet FR 2487668A1 décrit un dispositif à mâcher permettant d’assurer le nettoyage des dents et des gencives. Ce dispositif comprend un élément de base duquel plusieurs fibres font saillie vers l’extérieur et l’extrémité libre de ces fibres comporte des crochets qui frottent contre la surface des dents et des gencives après qu’un composé dentifrice ou une substance rafraîchissant l’haleine se soit dissout suffisamment pour faire apparaître les fibres qu’il enrobe initialement. Cependant, l’utilisation de telles gommes à mâcher ne permet pas d’éliminer complètement les résidus alimentaires présents dans la cavité buccale. De plus, les gommes à mâcher présentent des inconvénients pour la santé de l’utilisateur notamment car qu’elles peuvent entraîner la perte des amalgames, de l’acidité gastrique ou encore de l’aérophagie. En outre, les gommes à mâcher doivent être jetées après usage et constituent donc des déchets qui polluent l’environnement. [005] Chewing gums have the advantage of including non-cariogenic sugars which, with prolonged chewing facilitating hyper salivation, results in the elimination of part of the oral food residues adhering to the teeth. For example, patent application FR 2487668A1 describes a chewing device for cleaning teeth and gums. This device comprises a base member from which several fibers protrude outwardly and the free end of these fibers has hooks which rub against the surface of the teeth and gums after a toothpaste compound or a breath-freshening substance. dissolves enough to reveal the fibers that it initially coats. However, the use of such chewing gums does not completely remove food residues from the oral cavity. In addition, chewing gum has disadvantages for the health of the user, in particular because they can lead to the loss of amalgams, gastric acidity or even aerophagia. In addition, chewing gum must be discarded after use and therefore constitute waste that pollutes the environment.
[006] Enfin, il existe des compositions dentifrices contenues dans des vaporisateurs, appelés également « spray ». Cependant, ce type de composition dentifrice ne permet pas d’assurer efficacement l’hygiène bucco-dentaire. Finally, there are toothpaste compositions contained in vaporizers, also called "spray". However, this type of toothpaste composition does not provide effective oral hygiene.
RESUME DE L’INVENTION SUMMARY OF THE INVENTION
[0007] L’invention offre une solution aux problèmes évoqués précédemment, en proposant une composition dentifrice qui peut être utilisée en tout lieu et à tout moment de la journée tout en assurant efficacement l’élimination des résidus alimentaires, le renforcement des défenses salivaires et le maintien de l’équilibre de la flore buccale. The invention offers a solution to the problems mentioned above, by providing a toothpaste composition which can be used anywhere and at any time of the day while effectively ensuring the elimination of food residues, strengthening the salivary defenses and maintaining the balance of the oral flora.
[0008] L’invention concerne un procédé de préparation d’une composition dentifrice se présentant sous la forme d’une pastille comestible à sucer ou à mâcher et comportant : un complexe enzymatique comprenant : invertase, gluco-oxydase, amino-glucosidase lactoperoxydase, lactoferrine, au moins un agent gélifiant. le procédé est caractérisé en ce qu’il comporte : The invention relates to a process for preparing a dentifrice composition in the form of an edible lozenge to suck or chew and comprising: an enzymatic complex comprising: invertase, gluco-oxidase, amino-glucosidase lactoperoxidase, lactoferrin, at least one gelling agent. the process is characterized in that it comprises:
Une étape de chauffage dudit au moins un agent gélifiant à une température comprise entre 82 et 88°C, A step of heating said at least one gelling agent to a temperature between 82 and 88 ° C,
Une étape d’encapsulation du complexe enzymatique par incorporation ou par ionisation dudit complexe enzymatique dans ledit au moins un agent gélifiant lorsque la température, dudit au moins un agent gélifiant, est comprise entre 55 et 65°C. A step of encapsulating the enzyme complex by incorporation or by ionization of said enzyme complex in said at least one gelling agent when the temperature of said at least one gelling agent is between 55 and 65 ° C.
[0009] L’agent gélifiant est chauffé à une température comprise entre 82 et 88°C correspondant à une phase de pasteurisation de manière à obtenir une base microbiologiquement proche de zéro et constante à chaque fabrication. L’agent gélifiant est baissé à une température comprise entre 55 et 65°C pour atteindre un palier de surfusion permettant ainsi de mouler le mélange complexe enzymatique - agent gélifiant. Le palier de surfusion correspond à un état ou l’agent gélifiant reste en fusion et est prêt à être moulé. [0009] The gelling agent is heated to a temperature between 82 and 88 ° C corresponding to a pasteurization phase so as to obtain a base microbiologically close to zero and constant with each manufacture. The gelling agent is lowered to a temperature of between 55 and 65 ° C to reach a supercooling level thus making it possible to mold the complex enzymatic mixture - gelling agent. The supercooling stage is a state where the gelling agent remains molten and is ready to be molded.
[0010] Grâce au complexe enzymatique, la composition dentifrice agit de manière globale et autonome sur l’activation bactéricide des enzymes salivaires et contre les bactéries cariogènes de la cavité buccale qui plus est au moment opportun car il est actif immédiatement en présence de sucres cariogènes. Thanks to the enzymatic complex, the toothpaste composition acts globally and autonomously on the bactericidal activation of salivary enzymes and against cariogenic bacteria of the oral cavity which is more at the opportune moment because it is active immediately in the presence of cariogenic sugars .
[0011] En outre, l’agent gélifiant est un liant et un gélifiant donnant la texture adéquate, i.e. malléabilité et fermeté, à la composition dentifrice afin qu’elle puisse être sucée ou mâchée de manière à pouvoir l’utiliser à tout moment de la journée sans qu’il soit nécessaire d’avoir accès à un espace dédié. De plus, l’action du principe actif, ici le complexe enzymatique, se fait lentement pendant que la pastille est sucée ou mâchée ce qui rend son action plus efficace que les comprimés de l’art antérieur qui se dissolvent rapidement dans la salive. En outre, son utilisation est plus facile que les comprimés à croquer dans la mesure où il n’est plus nécessaire d’étaler la composition dentifrice sur les dents. [0011] In addition, the gelling agent is a binder and a gelling agent giving the adequate texture, ie malleability and firmness, to the toothpaste composition so that it can be sucked or chewed so that it can be used at any time. during the day without having to have access to a dedicated space. In addition, the action of the active principle, here the enzyme complex, takes place slowly while the pellet is sucked or chewed, which makes its action more effective than the tablets of the prior art which dissolve rapidly in saliva. In addition, its use is easier than chewable tablets as it is no longer necessary to spread the toothpaste composition on the teeth.
[0012] Enfin, à la différence des gommes à mâcher, la composition dentifrice sous forme de pastille est comestible de sorte qu’elle ne pollue pas l’environnement et ne présente pas de risque pour la santé de l’utilisateur. Finally, unlike chewing gum, the toothpaste composition in the form of a lozenge is edible so that it does not pollute the environment and does not present a risk to the health of the user.
[0013] Selon une caractéristique particulière, le procédé de préparation comporte, avant l’étape d’encapsulation : [0013] According to one particular characteristic, the preparation process comprises, before the encapsulation step:
Une étape de chauffage d’au moins un composé polyol à une température comprise entre 82 et 88°C, A step of heating at least one polyol compound to a temperature between 82 and 88 ° C,
Une étape de mélange dudit au moins un composé polyol avec ledit au moins un agent gélifiant lorsque la température dudit au moins un composé polyol et la température dudit au moins un agent gélifiant sont comprises entre 82 et 88°C, A step of mixing said at least one polyol compound with said at least one gelling agent when the temperature of said at least one polyol compound and the temperature of said at least one gelling agent are between 82 and 88 ° C,
Une étape de refroidissement du mélange comportant ledit au moins un composé polyol et ledit au moins un agent gélifiant pour atteindre une température comprise entre 55 et 65°C. A step of cooling the mixture comprising said at least one polyol compound and said at least one gelling agent to reach a temperature of between 55 and 65 ° C.
[0014] Le composé polyol est chauffé à une température comprise entre 82 et 88°C correspondant à une phase de pasteurisation. La pasteurisation sert à la maîtrise de la charge microbiologique du mélange. En effet, la charge microbiologique doit suivre la Norme ISO 17516, le nombre de bactéries doit être inférieur à 1000 UFC (Unité formant colonie) /gramme ou inférieur à 1000 UFC/ml. La pasteurisation permet d’assurer un mélange homogène entre le composé polyol et l’agent gélifiant. The polyol compound is heated to a temperature between 82 and 88 ° C corresponding to a pasteurization phase. Pasteurization is used to control the microbiological load of the mixture. Indeed, the microbiological load must follow the ISO 17516 Standard, the number of bacteria must be less than 1000 CFU (Colony forming unit) / gram or less than 1000 CFU / ml. Pasteurization ensures a homogeneous mixture between the polyol compound and the gelling agent.
[0015] Selon une caractéristique particulière, le procédé de préparation comporte, après l’étape d’encapsulation : [0015] According to one particular characteristic, the preparation process comprises, after the encapsulation step:
Une étape de moulage du complexe enzymatique encapsulé dans des moules à une température comprise entre 55 et 65°C. A step of molding the encapsulated enzyme complex in molds at a temperature between 55 and 65 ° C.
[0016] La plage de température comprise entre 55 et 65°C correspond à un palier de surfusion du mélange permettant ainsi de mouler l’intégralité du mélange. [0016] The temperature range of between 55 and 65 ° C corresponds to a level of supercooling of the mixture, thus making it possible to mold the entire mixture.
[0017] Selon une caractéristique particulière, le procédé de préparation comporte, après l’étape de moulage : Une étape de démoulage du complexe enzymatique encapsulé pour obtenir une pluralité de pastilles. According to one particular characteristic, the preparation process comprises, after the molding step: A step of demolding the encapsulated enzyme complex to obtain a plurality of pellets.
[0018] Selon une caractéristique particulière, le procédé de préparation comporte, après l’étape de démoulage : [0018] According to one particular characteristic, the preparation process comprises, after the demolding step:
Une étape d’enrobage de la pluralité de pastilles avec un agent d’enrobage. A step of coating the plurality of pellets with a coating agent.
[0019] Selon une caractéristique particulière, le procédé de préparation comporte, après l’étape d’enrobage : [0019] According to one particular characteristic, the preparation process comprises, after the coating step:
Une étape d’ensachage de chaque pastille dans un sac hermétique à l’humidité et à l’air. A step of bagging each pellet in a moisture-proof and air-tight bag.
[0020] Selon une caractéristique particulière, après l’étape de chauffage du composé de l’agent gélifiant, le procédé de préparation comporte une étape où l’agent gélifiant est maintenu à une température comprise entre 82 et 88°C pendant 40 minutes. [0020] According to a particular characteristic, after the step of heating the compound of the gelling agent, the preparation process comprises a step in which the gelling agent is maintained at a temperature between 82 and 88 ° C for 40 minutes.
[0021] L’étape de maintien à température après chauffage de l’agent gélifiant permet de pasteuriser celui-ci et donc d’obtenir une base microbiologiquement proche de zéro. The step of maintaining a temperature after heating the gelling agent makes it possible to pasteurize the latter and therefore to obtain a base microbiologically close to zero.
[0022] Selon une caractéristique particulière, après l’étape de chauffage du composé polyol, le procédé de préparation comporte une étape où le composé polyol est maintenu à une température comprise entre 82 et 88°C pendant 40 minutes. [0022] According to a particular characteristic, after the step of heating the polyol compound, the preparation process comprises a step in which the polyol compound is maintained at a temperature between 82 and 88 ° C for 40 minutes.
[0023] L’étape de maintien à température après chauffage du composé polyol permet de pasteuriser celui-ci et donc d’obtenir une base microbiologiquement proche de zéro. The step of maintaining a temperature after heating the polyol compound makes it possible to pasteurize the latter and therefore to obtain a base microbiologically close to zero.
[0024] Selon une caractéristique particulière, après l’étape de moulage du complexe enzymatique, le procédé de préparation comporte une étape où la température du moule est abaissée afin de solidifier le complexe enzymatique encapsulé et ainsi former une pluralité de pastilles. [0024] According to one particular characteristic, after the step of molding the enzyme complex, the preparation process comprises a step in which the temperature of the mold is lowered in order to solidify the encapsulated enzyme complex and thus form a plurality of pellets.
[0025] Selon un premier mode de réalisation, l’étape d’encapsulation est faite par incorporation du complexe enzymatique dans ledit au moins un agent gélifiant[0025] According to a first embodiment, the encapsulation step is carried out by incorporating the enzyme complex into said at least one gelling agent
[0026] Selon un deuxième mode de réalisation, l’étape d’encapsulation est faite par ionisation par électro nébuliseur. [0027] Selon le deuxième mode de réalisation, deux solutions d’eau distillée sont passées en double canal et ionisées au moyen d’un dispositif d’électro spray. According to a second embodiment, the encapsulation step is carried out by ionization by electro nebulizer. According to the second embodiment, two solutions of distilled water are passed through a dual channel and ionized by means of an electro spray device.
[0028] Selon le deuxième mode de réalisation, le complexe enzymatique encapsulé est dispersé dans l’agent gélifiant sous forme d’une matrice gélifiée. According to the second embodiment, the encapsulated enzyme complex is dispersed in the gelling agent in the form of a gelled matrix.
[0029] Selon le deuxième mode de réalisation, le complexe enzymatique est encapsulé dans des capsules dont le diamètre est compris entre 1 et 50 microns. According to the second embodiment, the enzyme complex is encapsulated in capsules whose diameter is between 1 and 50 microns.
[0030] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend entre 0,5 et 1% en poids de complexe enzymatique par rapport au poids total de la composition dentifrice. According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises between 0.5 and 1% by weight of enzymatic complex relative to the total weight of the toothpaste composition.
[0031] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend entre 20 et 25% en poids d’agent(s) gélifiant(s) par rapport au poids total de la composition dentifrice. According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises between 20 and 25% by weight of gelling agent (s) relative to the total weight of the toothpaste composition.
[0032] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comporte au moins un composé polyol. [0032] According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises at least one polyol compound.
[0033] Le composé polyol permet de remplacer le goût sucré apporté par le sucre. Un tel composé polyol apporte du volume et un goût sucré proche du sucre. On parle alors d'édulcorant de charge. Ces polyols sont peu caloriques et présentent en outre l'avantage d'être non cariogènes. En outre, le composé polyol a un effet antiseptique et bactériostatique. Il permet une meilleure salivation dont une meilleure diffusion du complexe enzymatique dans le milieu salivaire. De plus, son action bactériostatique renforce l’action antiseptique du complexe enzymatique The polyol compound makes it possible to replace the sweet taste provided by the sugar. Such a polyol compound provides volume and a sweet taste close to sugar. This is then referred to as a filler sweetener. These polyols are low in calories and also have the advantage of being non-cariogenic. In addition, the polyol compound has an antiseptic and bacteriostatic effect. It allows better salivation, including better diffusion of the enzyme complex in the salivary medium. In addition, its bacteriostatic action strengthens the antiseptic action of the enzymatic complex
[0034] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend entre 45 et 65% en poids de composé(s) polyol par rapport au poids total de la composition dentifrice. According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises between 45 and 65% by weight of polyol compound (s) relative to the total weight of the toothpaste composition.
[0035] Selon une caractéristique particulière, ledit au moins un composé polyol est choisi dans la liste suivante : According to one particular characteristic, said at least one polyol compound is chosen from the following list:
Sorbitol, Sorbitol,
Xylitol, Xylitol,
Glycérol. [0036] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comporte au moins une huile végétale. Glycerol. According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises at least one vegetable oil.
[0037] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend 1 et 2% en poids d’huile(s) végétale(s) par rapport au poids total de la composition dentifrice. [0037] According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises 1 and 2% by weight of vegetable oil (s) relative to the total weight of the toothpaste composition.
[0038] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comporte au moins un agent protéique. [0038] According to one particular characteristic, the dentifrice composition obtained by the preparation process comprises at least one protein agent.
[0039] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend entre 1 ,6 et 2% en poids d’agent(s) protéique(s) par rapport au poids total de la composition dentifrice. [0039] According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises between 1, 6 and 2% by weight of protein agent (s) relative to the total weight of the toothpaste composition.
[0040] Selon une caractéristique particulière, ledit au moins un agent protéique est une protéine de bœuf ou une protéine de lait. [0040] According to one particular characteristic, said at least one protein agent is a beef protein or a milk protein.
[0041] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation contient du fluor. According to one particular characteristic, the toothpaste composition obtained by the preparation process contains fluorine.
[0042] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation est dépourvue de fluor. [0042] According to one particular characteristic, the toothpaste composition obtained by the preparation process is devoid of fluorine.
[0043] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comporte au moins un agent de friction non abrasif. [0043] According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises at least one non-abrasive friction agent.
[0044] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation comprend entre 0,75 et 1 ,25% en poids d’agent(s) de friction non abrasif(s) par rapport au poids total de la composition dentifrice. According to one particular characteristic, the toothpaste composition obtained by the preparation process comprises between 0.75 and 1.25% by weight of non-abrasive friction agent (s) relative to the total weight of the composition toothpaste.
[0045] Selon une caractéristique particulière, la composition dentifrice obtenue par le procédé de préparation est à usage humain ou animal. According to one particular characteristic, the toothpaste composition obtained by the preparation process is for human or animal use.
BREVE DESCRIPTION DE LA FIGURE BRIEF DESCRIPTION OF THE FIGURE
[0046] La figure 1 n’est présentée qu’à titre indicatif et nullement limitatif de l’invention. [0046] Figure 1 is presented only as an indication and in no way limiting the invention.
[0047] La figure 1 est une illustration d’une encapsulation par ionisation. [0047] Figure 1 is an illustration of ionization encapsulation.
DESCRIPTION DETAILLEE DETAILED DESCRIPTION
[0048] L’invention concerne une composition dentifrice à mâcher qui permet d’éliminer efficacement les résidus alimentaires dans les dents d’une personne adulte, d’un enfant ou encore à d’un animal, etc et de stimuler les défenses antibactériennes naturelles de la salive par enrichissement du microbiote et du système enzymatique buccale. The invention relates to a chewable toothpaste composition which effectively eliminates food residues in the teeth of an adult person, from a child or an animal, etc. and to stimulate the natural antibacterial defenses of saliva by enriching the microbiota and the oral enzymatic system.
[0049] La composition dentifrice se présente sous la forme d’une pastille comestible à mâcher ou à sucer. Avantageusement, la pastille est sphérique et présente un diamètre compris entre 5 et 3 cm. Naturellement, la pastille peut avoir une autre forme, par exemple elliptique, rectangulaire etc. De manière avantageuse, la pastille est ensachée dans un sac individuel hermétique à l’eau et à l’air. [0049] The toothpaste composition is in the form of an edible chewable or suckable lozenge. Advantageously, the pellet is spherical and has a diameter of between 5 and 3 cm. Of course, the pellet can have another shape, for example elliptical, rectangular etc. Advantageously, the pellet is bagged in an individual bag sealed against water and air.
[0050] La composition dentifrice comprend un complexe enzymatique incluant les composés suivants : invertase, gluco-oxydase, amino-glucosidase, lactoperoxydase, lactoferrine. The dentifrice composition comprises an enzymatic complex including the following compounds: invertase, gluco-oxidase, amino-glucosidase, lactoperoxidase, lactoferrin.
[0051] Un tel complexe enzymatique présente des propriétés antibactériennes, anti-cariogènes, anti-plaques dentaires, antiseptiques et blanchissantes. En effet, ce complexe enzymatique assure l’activation du pouvoir bactéricide de la salive permettant la prévention de la plaque dentaire et des caries, l’équilibre du milieu buccal et une diminution des inflammations des muqueuses gingivales et digestives (Cf publication Dr Brisker, faculté de Médecine de Nancy/2000 et Professeur Daniel Faculté Dentaire de Nantes/2004). En particulier, il s’agit d’une combinaison d’un enzyme donneur de glucose, d’une enzyme oxydoréductase, d’une enzyme peroxydase et d’une glycoprotéine, la lactoferrine. La combinaison de ces enzymes conduit à la formation de dérivés de glucose non cariogènes ainsi que d’ions hypothiocyanate fortement bactéricides. De plus, cette combinaison entraîne une chélation du fer nécessaire au développement des bactéries ainsi qu’une lyse de la membrane cellulaire des streptocoques acidogènes. En outre, la composition proposée permet de fournir de manière indirecte un agent blanchissant et bactéricide : le peroxyde d’Hydrogène. Such an enzymatic complex has antibacterial, anti-cariogenic, anti-dental plaque, antiseptic and whitening properties. Indeed, this enzymatic complex ensures the activation of the bactericidal power of saliva allowing the prevention of dental plaque and caries, the balance of the oral environment and a reduction in inflammation of the gingival and digestive mucous membranes (Cf publication Dr Brisker, faculty of Medicine of Nancy / 2000 and Professor Daniel Faculté Dentaire de Nantes / 2004). In particular, it is a combination of a glucose donor enzyme, an oxidoreductase enzyme, a peroxidase enzyme and a glycoprotein, lactoferrin. The combination of these enzymes leads to the formation of non-cariogenic glucose derivatives as well as strongly bactericidal hypothiocyanate ions. In addition, this combination leads to chelation of the iron necessary for the development of bacteria as well as lysis of the cell membrane of acidogenic streptococci. In addition, the proposed composition makes it possible to indirectly provide a bleaching and bactericidal agent: hydrogen peroxide.
[0052] En effet, le complexe enzymatique agit dès l’ingestion de saccharose issu de sucres alimentaires en dégradant ledit saccharose qui est le principal substrat des bactéries cariogènes. En effet, l’invertase, appelée également saccharase, enzyme hydrolysant les liaisons Bêta -2,6 et /ou Bêta -2,1 entre fructofuranosyles, transforme le saccharose en une molécule de glucose et une molécule de fructose en interaction avec les bactéries cariogènes. L’invertase du complexe enzymatique agit directement sur le saccharose alimentaire ingéré par le sujet ce qui permet de fournir le glucose nécessaire à la réaction de manière directe, suffisante et opportune. Ensuite, la gluco- oxydase, oxydoréductase assurant la transformation du glucose, transforme le glucose produit en acide glucuronique et en peroxyde d’hydrogène mais sans produire d’acide lactique qui est un acide fort à l’origine de la déminéralisation de l’émail et ainsi à l’apparition de caries. In fact, the enzymatic complex acts upon ingestion of sucrose obtained from food sugars by degrading said sucrose which is the main substrate for cariogenic bacteria. In fact, invertase, also called sucrase, an enzyme that hydrolyzes the Beta -2.6 and / or Beta -2.1 bonds between fructofuranosyls, transforms sucrose into a molecule of glucose and a molecule of fructose in interaction with cariogenic bacteria. . The invertase of the enzyme complex acts directly on the food sucrose ingested by the subject, which makes it possible to supply the glucose necessary for the reaction in a direct, sufficient and timely manner. Then, the gluco oxidase, oxidoreductase ensuring the transformation of glucose, transforms the glucose produced into glucuronic acid and hydrogen peroxide but without producing lactic acid which is a strong acid at the origin of enamel demineralization. and thus to the appearance of cavities.
[0053] L’activité bactéricide du complexe enzymatique est assurée par l’hypothiocyanate formé par oxydation du thiocyanate (composant naturel de la salive) par le peroxyde d'hydrogène. Le peroxyde d’hydrogène produit par oxydation du glucose issu de la dégradation du saccharose par l’invertase puis catalysé par la lactoperoxydase salivaire lors de la réaction de formation de hypothiocyanate. En outre, l’action anti bactérienne du complexe est augmentée par l’apport synergique de Lactoferrine, une glycoprotéine, présente en faible quantité dans la salive, qui chélate le fer empêchant le développement des bactéries et qui lie les lipopolysaccharides nécessaires à la survie des streptocoques cariogènes. The bactericidal activity of the enzyme complex is provided by the hypothiocyanate formed by oxidation of thiocyanate (natural component of saliva) by hydrogen peroxide. Hydrogen peroxide produced by oxidation of glucose from the degradation of sucrose by invertase and then catalyzed by salivary lactoperoxidase during the reaction to form hypothiocyanate. In addition, the anti-bacterial action of the complex is increased by the synergistic contribution of Lactoferrin, a glycoprotein, present in small quantities in the saliva, which chelates iron preventing the development of bacteria and which binds the lipopolysaccharides necessary for the survival of cariogenic streptococci.
[0054] La Lactoferrine est une enzyme qui lyse par chélation des ions ferreux la membrane bactérienne de nombreux organismes pathogènes dont les streptocoques acidogènes et augmente fortement les défenses immunitaires de l’organisme.-Cette enzyme altère également la membrane externe des bactéries et ainsi conduit à leur destruction. La Lactoferrine agit en régulant la réponse immunitaire cellulaire à différents niveaux. Chez des individus en bonne santé, la lactoferrine serait en première ligne dans le système de défense immunitaire et protège des invasions infectieuses les ouvertures et orifices du corps, ce grâce à sa capacité unique à se lier au fer utilisé par un vaste éventail d’organismes pathogènes et de tumeurs pour croître et se reproduire. Lactoferrin is an enzyme which lyses by chelation of ferrous ions the bacterial membrane of many pathogenic organisms including acidogenic streptococci and greatly increases the body's immune defenses. This enzyme also alters the outer membrane of bacteria and thus leads to their destruction. Lactoferrin works by regulating the cellular immune response at different levels. In healthy individuals, lactoferrin is believed to be at the forefront of the immune defense system and protects the openings and orifices of the body from infectious invasions, thanks to its unique ability to bind to iron used by a wide range of organisms. pathogens and tumors to grow and reproduce.
[0055] L’activité bactéricide du complexe enzymatique permet l’élimination des streptocoques cariogènes et ainsi la neutralisation de l’acidité (acide lactique) issue de la transformation des sucres alimentaires par les bactéries. La présente invention apporte ainsi un complexe enzymatique complet et immédiatement actif, qui, en présence de sucres cariogènes est apte à inhiber l’effet de prolifération et de production de toxines par les bactéries buccales en présence de saccharose (sucre alimentaire). [0056] En outre, une activité anti-plaque dentaire molle permettant de déstabiliser la plaque récente peut être assurée par l’ajout d’une Beta-glucanase sur les levanes, i.e. polymères du fructose et les mutanes, i.e. polymères du glucose et d’une Alpha glucanase sur les dextranes, i.e. polymères du glucose avec formation de Maltose, celui-ci étant transformé ensuite en glucose par l’action d’une amyloglucosidase avec oxydation du cofacteur NAD+. The bactericidal activity of the enzyme complex allows the elimination of cariogenic streptococci and thus the neutralization of the acidity (lactic acid) resulting from the transformation of food sugars by the bacteria. The present invention thus provides a complete and immediately active enzymatic complex which, in the presence of cariogenic sugars, is able to inhibit the effect of proliferation and production of toxins by oral bacteria in the presence of sucrose (food sugar). In addition, a soft anti-dental plaque activity making it possible to destabilize recent plaque can be ensured by the addition of a beta-glucanase on the levans, ie polymers of fructose and mutans, ie polymers of glucose and d. 'an alpha glucanase on dextrans, ie polymers of glucose with formation of maltose, the latter then being transformed into glucose by the action of an amyloglucosidase with oxidation of the NAD + cofactor.
[0057] Ainsi, le complexe enzymatique est un complexe qui renforce les défenses salivaires contre les infections bucco-dentaire mais également contre l’acidité de la plaque dentaire découlant de l’utilisation des sucres alimentaires par les bactéries en particulier par les streptocoques cariogènes. Les sucres d’origine alimentaire utilisés théoriquement par les bactéries pour se développer sont utilisés dans l’invention comme substrats (après hydrolyse par l’invertase) pour le renforcement de l’activité bactéricide de la salive. Il s’agit du moment opportun pour inhiber la croissance bactérienne induite par l’apport de saccharose, renforçant de manière certaine les défenses salivaires anti-cariogènes du système physiologique Lactoperoxydasique et du système immunitaire. En outre on note une diminution de l’inflammation des muqueuses et la préservation de l’équilibre microbiotique de la cavité buccale. [0057] Thus, the enzyme complex is a complex which strengthens the salivary defenses against oral infections but also against the acidity of dental plaque resulting from the use of dietary sugars by bacteria, in particular by cariogenic streptococci. The sugars of food origin theoretically used by bacteria to grow are used in the invention as substrates (after hydrolysis by invertase) for the enhancement of the bactericidal activity of saliva. This is the opportune time to inhibit the bacterial growth induced by the supply of sucrose, definitely strengthening the salivary anti-cariogenic defenses of the physiological Lactoperoxidase system and the immune system. In addition, there is a decrease in inflammation of the mucous membranes and the preservation of the microbiotic balance of the oral cavity.
[0058] Le complexe enzymatique permet la mise en œuvre de différents constituants agissant de manière complémentaire autant dans l’effet bactéricide contre les streptocoques de la cavité buccale que dans la neutralisation des acides issus des sucres alimentaires. Le complexe enzymatique génère les étapes suivantes : une désolidarisation du sucre alimentaire, (i.e. saccharose) par une saccharase (sucrase) et une amyloglucosidase en une molécule de glucose et une molécule de fructose, une transformation de la molécule de glucose par une glucose oxydase en peroxyde d’hydrogène et en acide glucuronique, i.e. acide faible, une transformation du fructose et du glucose en des substances inertes, i.e. D Lactones par une Amyloglucosidase et une Glucose oxydase, une transformation du thiocyanate salivaire en hypothiocyanate, fortement bactéricide par l’action d’une lactoperoxydase utilisant le dioxygène actif du peroxyde d’hydrogène formé, une chélation du fer et une liaison des polysaccharides de l’enveloppe microbienne par une lactoferrine. The enzymatic complex allows the implementation of different constituents acting in a complementary manner both in the bactericidal effect against streptococci of the oral cavity and in the neutralization of acids from food sugars. The enzymatic complex generates the following steps: a separation of the food sugar, (ie sucrose) by a sucrase (sucrase) and an amyloglucosidase into a glucose molecule and a fructose molecule, a transformation of the glucose molecule by a glucose oxidase into hydrogen peroxide and glucuronic acid, ie weak acid, a transformation of fructose and glucose into inert substances, ie D Lactones by an Amyloglucosidase and a Glucose oxidase, a transformation of salivary thiocyanate into hypothiocyanate, strongly bactericidal by the action a lactoperoxidase using the active dioxygen of the hydrogen peroxide formed, iron chelation and binding of microbial envelope polysaccharides by lactoferrin.
[0059] Ainsi, dans l’invention, le complexe enzymatique permet de fournir du glucose à partir des sucres cariogènes, i. e. saccharose, de la Lactoperoxydase et de la Lactoferrine afin d’initier et renforcer le système bactéricide physiologique de la salive. Avantageusement, la composition dentifrice selon l'invention comprend entre 0,5 et 1% en poids de complexe enzymatique par rapport au poids total de la composition dentifrice. Thus, in the invention, the enzyme complex makes it possible to supply glucose from cariogenic sugars, i. e. Sucrose, Lactoperoxidase and Lactoferrin to initiate and strengthen the physiological bactericidal system of saliva. Advantageously, the dentifrice composition according to the invention comprises between 0.5 and 1% by weight of enzymatic complex relative to the total weight of the dentifrice composition.
[0060] De plus, la composition dentifrice comprend au moins un agent gélifiant. Par « agent gélifiant », on entend une substance permettant de donner à la composition dentifrice une texture caoutchouteuse, de la cohésion, de la longueur en bouche et une sensation de mâche élastique, un peu comme celle de la pâte à mâcher, appelée communément « chewing-gum », mais dans une moindre mesure. On pourra aussi parler d'agent texturant. Par « agent gélifiant », on entend selon l'invention tout particulièrement un hydrocolloïde gélifiant et/ou épaississant d'origine végétale (pectine... ) ou animale (gélatine bovine... ). L'agent gélifiant selon l'invention est plus particulièrement choisi parmi la gélatine, la pectine, l'agar agar, préférentiellement la gélatine. Avantageusement, la composition dentifrice selon l'invention comprend entre 20 et 25% en poids d’agent(s) gélifiant(s) par rapport au poids total de la composition dentifrice. In addition, the dentifrice composition comprises at least one gelling agent. The term “gelling agent” is understood to mean a substance making it possible to give the toothpaste composition a rubbery texture, cohesion, length in the mouth and an elastic chewy sensation, a bit like that of chewing paste, commonly called “ chewing gum ”, but to a lesser extent. We can also speak of a texturizing agent. According to the invention, the term “gelling agent” is understood very particularly to mean a gelling and / or thickening hydrocolloid of plant (pectin, etc.) or animal (bovine gelatin, etc.) origin. The gelling agent according to the invention is more particularly chosen from gelatin, pectin, agar agar, preferably gelatin. Advantageously, the toothpaste composition according to the invention comprises between 20 and 25% by weight of gelling agent (s) relative to the total weight of the toothpaste composition.
[0061] Avantageusement, la composition dentifrice comprend au moins un composé polyol, par exemple du sorbitol, du xylitol et/ou du glycérol. La présence dudit au moins un composé glycérol permet de protéger le complexe enzymatique et participe à la protection de l’émail par sa teneur en agent filmogène. Plus préférentiellement, la composition dentifrice selon l'invention comprend entre 45 et 65% en poids de composé(s) polyol par rapport au poids total de la composition dentifrice. Advantageously, the dentifrice composition comprises at least one polyol compound, for example sorbitol, xylitol and / or glycerol. The presence of said at least one glycerol compound makes it possible to protect the enzyme complex and participates in the protection of the enamel through its content of film-forming agent. More preferably, the dentifrice composition according to the invention comprises between 45 and 65% by weight of polyol compound (s) relative to the total weight of the dentifrice composition.
[0062] De manière avantageuse, la composition dentifrice comprend au moins une huile végétale. Avantageusement, l’huile végétale est par exemple une huile de menthe car elle a propriétés antiseptiques. Plus préférentiellement, la composition dentifrice selon l'invention comprend 1 et 2% en poids d’huile(s) végétale(s) par rapport au poids total de la composition dentifrice. [0063] De préférence, la composition dentifrice comprend au moins un agent protéique, par exemple des protéines de lait et/ou des protéines de bœuf. L’agent protéique permet de donner la consistance et la texture à donner à la pastille. Plus préférentiellement, la composition dentifrice selon l'invention comprend entre 1 ,6 et 2% en poids d’agent(s) protéique(s) par rapport au poids total de la composition dentifrice. Advantageously, the toothpaste composition comprises at least one vegetable oil. Advantageously, the vegetable oil is for example a mint oil because it has antiseptic properties. More preferably, the dentifrice composition according to the invention comprises 1 and 2% by weight of vegetable oil (s) relative to the total weight of the dentifrice composition. Preferably, the dentifrice composition comprises at least one protein agent, for example milk proteins and / or beef proteins. The protein agent makes it possible to give the consistency and the texture to be given to the lozenge. More preferably, the dentifrice composition according to the invention comprises between 1, 6 and 2% by weight of protein agent (s) relative to the total weight of the dentifrice composition.
[0064] En outre, la composition dentifrice peut comprendre au moins un agent de friction non abrasif. Plus préférentiellement, la composition dentifrice selon l'invention comprend entre 0,75 et 1 ,25% en poids d’agent(s) de friction non abrasif(s) par rapport au poids total de la composition dentifrice. [0064] In addition, the toothpaste composition can comprise at least one non-abrasive friction agent. More preferably, the toothpaste composition according to the invention comprises between 0.75 and 1.25% by weight of non-abrasive friction agent (s) relative to the total weight of the toothpaste composition.
[0065] Par ailleurs, la composition dentifrice peut comprendre un ou plusieurs arômes, par exemple de menthe, de fruits rouges etc. et/ou un ou plusieurs colorants naturels. [0065] Furthermore, the toothpaste composition can comprise one or more flavors, for example of mint, of red fruits, and the like. and / or one or more natural dyes.
[0066] De manière avantageuse, la composition dentifrice comprend un agent d’enrobage comestible permettant le conditionnement des composants de la composition dentifrice. L’agent d’enrobage est par exemple de la cire, de préférence de la cire d’abeille. [0066] Advantageously, the toothpaste composition comprises an edible coating agent for conditioning the components of the toothpaste composition. The coating agent is for example wax, preferably beeswax.
[0067] Selon un exemple de réalisation, la composition dentifrice comprend : entre 0,5 et 1% de complexe enzymatique, de préférence 0,6%, entre 40 et 60% de sorbitol en poudre, de préférence 50%, entre 4 et 6% de xylitol en poudre, de préférence 5%, entre 18 et 24% de gélatine bovine, de préférence 21 %, entre 5 et 15% d’eau, de préférence 15%, entre 0,8 et 1 ,2% d’huile essentielle de menthe poivrée, de préférence 1 %, entre 0,5 et 2% de protéines de lait de préférence 1 % entre 0,8 et 1 ,2% de menthol, de préférence 1%, entre 0,0015 et 0,0025% de colorant bleu, de préférence 0,002%, entre 1 et 2% de cire d’abeille, de préférence 1 ,5%. [0068] Les pourcentages indiqués ci-dessous sont des pourcentages massiques calculés par rapport au poids total de la composition dentifrice. According to an exemplary embodiment, the dentifrice composition comprises: between 0.5 and 1% of enzymatic complex, preferably 0.6%, between 40 and 60% of powdered sorbitol, preferably 50%, between 4 and 6% powdered xylitol, preferably 5%, between 18 and 24% bovine gelatin, preferably 21%, between 5 and 15% water, preferably 15%, between 0.8 and 1.2% d 'essential oil of peppermint, preferably 1%, between 0.5 and 2% of milk proteins, preferably 1% between 0.8 and 1, 2% of menthol, preferably 1%, between 0.0015 and 0 , 0025% blue dye, preferably 0.002%, between 1 and 2% beeswax, preferably 1.5%. The percentages indicated below are mass percentages calculated relative to the total weight of the toothpaste composition.
[0069] L’invention se rapporte également à un procédé de préparation de la composition dentifrice selon un mode de réalisation de l’invention. [0070] Dans une étape optionnelle, le colorant naturel est dissout dans l’eau puis les agents protéiques sont hydratées dans l’eau colorée obtenue à température ambiante. Par la suite, au moins un composé polyol est incorporé au mélange obtenu. En effet, si le colorant est incorporé à posteriori de l’ajout d’un composé polyol, des grumeaux impossibles à éliminer se forment. Les agents protéiques doivent être incorporés avant l’ajout d’un composé polyol car ceux-ci ont besoin de séquestrer toute l’eau. The invention also relates to a process for preparing the toothpaste composition according to one embodiment of the invention. In an optional step, the natural dye is dissolved in water and then the protein agents are hydrated in colored water obtained at room temperature. Subsequently, at least one polyol compound is incorporated into the mixture obtained. Indeed, if the dye is incorporated a posteriori of the addition of a polyol compound, lumps that cannot be removed are formed. Protein agents should be incorporated before adding a polyol compound as these need to sequester all of the water.
[0071] Dans une étape de chauffage, ledit au moins un agent gélifiant et ledit au moins agent de friction non abrasif sont chauffés et mélangés dans une première cuve. Avantageusement, l’étape de chauffage est réalisée à une température comprise entre 82 et 88°C, de préférence à 85°C. In a heating step, said at least one gelling agent and said at least non-abrasive friction agent are heated and mixed in a first tank. Advantageously, the heating step is carried out at a temperature between 82 and 88 ° C, preferably at 85 ° C.
[0072] Dans une étape de chauffage, ledit au moins un composé polyol est chauffé dans une deuxième cuve. Avantageusement, l’étape de chauffage est réalisée à une température comprise entre 82 et 88°C, de préférence à 85°C. La température comprise entre 82 et 88°C correspond au palier de pasteurisation. Ledit au moins un composé polyol est maintenu au palier de pasteurisation pendant 40 minutes. La pasteurisation permet de maîtriser la charge microbiologique du mélange et donc d’assurer un mélange homogène. In a heating step, said at least one polyol compound is heated in a second tank. Advantageously, the heating step is carried out at a temperature between 82 and 88 ° C, preferably at 85 ° C. The temperature between 82 and 88 ° C corresponds to the pasteurization level. Said at least one polyol compound is maintained at the pasteurization stage for 40 minutes. Pasteurization makes it possible to control the microbiological load of the mixture and therefore to ensure a homogeneous mixture.
[0073] Dans une étape de mélange, l’agent gélifiant et l’agent de friction non abrasif préalablement chauffés dans la première cuve sont mélangés avec ledit au moins un composé polyol préalablement chauffé dans la deuxième cuve. Avantageusement, l’étape de mélange est réalisée lorsque la température de l’agent gélifiant et de l’agent de friction non abrasif est comprise entre 82 et 88°C, de préférence 85°C et que la température, dudit complexe contenant au moins un composé polyol, est comprise entre 82 et 88°C, de préférence 85°C. [0074] Dans une étape de refroidissement, la température du mélange obtenu à l’issue de l’étape de mélange est abaissée afin d’atteindre une température comprise entre 55 et 65°C, de préférence 63°C. [0075] Dans une étape d’encapsulation, le complexe enzymatique est incorporé dans le mélange obtenu à l’issu de l’étape de refroidissement de manière à protéger le complexe enzymatique de la chaleur et de l’eau. Avantageusement, l’étape d’encapsulation est réalisée lorsque la température dudit mélange est comprise entre 55 et 65°C, de préférence 63°C. In a mixing step, the gelling agent and the non-abrasive friction agent previously heated in the first tank are mixed with said at least one polyol compound previously heated in the second tank. Advantageously, the mixing step is carried out when the temperature of the gelling agent and of the non-abrasive friction agent is between 82 and 88 ° C, preferably 85 ° C and when the temperature of said complex containing at least a polyol compound, is between 82 and 88 ° C, preferably 85 ° C. In a cooling step, the temperature of the mixture obtained at the end of the mixing step is lowered in order to reach a temperature between 55 and 65 ° C, preferably 63 ° C. In an encapsulation step, the enzyme complex is incorporated into the mixture obtained at the end of the cooling step so as to protect the enzyme complex from heat and water. Advantageously, the encapsulation step is carried out when the temperature of said mixture is between 55 and 65 ° C, preferably 63 ° C.
[0076] Dans un deuxième mode de réalisation de l’étape d’encapsulation illustré à la figure 1 , le complexe enzymatique est compris dans une première solution d’eau distillé A contenant 1 à 60% du complexe enzymatique. La première solution d’eau distillé A est passé en double canal avec une deuxième solution d’eau distillé B contenant 1 à 80% de polysaccharides à haut poids moléculaire et solubles dans l’eau mais non digestible (fibre soluble) avec un pH compris entre 3 et 7,5. Le polysaccharide peut être de l’amidon modifié. La première solution d’eau distillé A et la deuxième solution d’eau distillé B sont passées en double canal et ionisés par électro nébuliseur sous une pression comprise entre 0,5 et 10 bars et sous une tension comprise entre 500 et 4000 Volts et de préférence entre 2000 et 3000 Volts au moyen d’un dispositif d’électro spray 10. On entend par ionisation par électro nébuliseur (en anglais electrospray ionisation) la dispersion d’un liquide sous forme de gouttelettes chargées électriquement. Lors de cette étape, les deux solutions A et B passent à travers un émetteur 2 et sont ensuite projetés. La projection des solutions A et B forment à l’extrémité de l’émetteur 2 une forme de cône aux côtés convexes et au bout arrondi appelé aussi un cône de Taylor 3. Les capsules ionisées sont ajoutées et dispersées dans une cuve de réception 5 contenant une matrice gélifiée 4 additionnée du ou des polyols au préalable. In a second embodiment of the encapsulation step illustrated in Figure 1, the enzyme complex is included in a first solution of distilled water A containing 1 to 60% of the enzyme complex. The first solution of distilled water A is passed in dual channel with a second solution of distilled water B containing 1 to 80% of high molecular weight polysaccharides and soluble in water but not digestible (soluble fiber) with a pH included between 3 and 7.5. The polysaccharide can be modified starch. The first solution of distilled water A and the second solution of distilled water B are passed through a dual channel and ionized by electro nebulizer under a pressure between 0.5 and 10 bars and under a voltage between 500 and 4000 Volts and preferably between 2000 and 3000 volts by means of an electro spray device 10. The term “electro nebulizer ionization” (in English electrospray ionization) is understood to mean the dispersion of a liquid in the form of electrically charged droplets. During this step, the two solutions A and B pass through an emitter 2 and are then projected. The projection of solutions A and B form at the end of the emitter 2 a cone shape with convex sides and a rounded end also called a Taylor cone 3. The ionized capsules are added and dispersed in a receiving tank 5 containing a gelled matrix 4 added with the polyol (s) beforehand.
[0077] Cette étape permet d’encapsuler de petites capsules de complexe enzymatique dont le diamètre est compris entre 1 et 50 microns. This step makes it possible to encapsulate small capsules of enzyme complex whose diameter is between 1 and 50 microns.
[0078] Cette encapsulation permet aux agents actifs enzymatiques de rester actif pendant 45 minutes de manière à protéger le milieu buccal jusqu’à une nouvelle ingestion de sucres. This encapsulation allows the active enzymatic agents to remain active for 45 minutes so as to protect the oral environment until a new ingestion of sugars.
[0079] Dans une étape de moulage, le complexe enzymatique encapsulé est placé dans des moules. Avantageusement, l’étape de moulage est réalisée à une température comprise entre 55 et 65°C, de préférence 63°C. La température du complexe enzymatique encapsulé correspond au palier de surfusion. Ce palier permet de mouler l’intégralité du mélange qui pourra durer plusieurs dizaines de minutes. In a molding step, the encapsulated enzyme complex is placed in molds. Advantageously, the molding step is carried out at a temperature between 55 and 65 ° C, preferably 63 ° C. The temperature of the encapsulated enzyme complex corresponds to the supercooling stage. This level allows the entire mixture to be molded, which may last several tens of minutes.
[0080] Dans une étape de refroidissement, la température du moule est abaissée afin de solidifier le complexe enzymatique encapsulé et ainsi former une pluralité de pastilles. In a cooling step, the temperature of the mold is lowered in order to solidify the encapsulated enzyme complex and thus form a plurality of pellets.
[0081] Dans une étape de démoulage, les pastilles obtenues à l’issue de l’étape de moulage, sont démoulées. In a demolding step, the pellets obtained at the end of the molding step are demolded.
[0082] Dans une étape d’enrobage, les pastilles démoulées sont enrobées d’un agent d’enrobage. [0083] Dans une étape d’ensachage, chaque pastille est empaquetée dans un sac individuel hermétique à l’humidité et à l’air. In a coating step, the removed pellets are coated with a coating agent. [0083] In a bagging step, each pellet is packaged in an individual bag sealed against moisture and air.
[0084] Naturellement, l'invention n'est pas limitée aux différents modes de réalisation qui ont été décrits, et des variantes de réalisation sont possibles. Naturally, the invention is not limited to the various embodiments which have been described, and variant embodiments are possible.

Claims

REVENDICATIONS
[Revendication 1] Procédé de préparation d’une composition dentifrice, se présentant sous la forme d’une pastille comestible à sucer ou à mâcher et comportant : [Claim 1] Process for preparing a toothpaste composition, in the form of an edible lozenge to suck or chew and comprising:
- Un complexe enzymatique comprenant les composés suivants : o invertase, o gluco oxydase, oamyloglucosidase, o lactoperoxydase, o lactoferrine, - An enzymatic complex comprising the following compounds: o invertase, o gluco oxidase, oamyloglucosidase, o lactoperoxidase, o lactoferrin,
- au moins un agent gélifiant, caractérisé en ce qu’il comporte : - at least one gelling agent, characterized in that it comprises:
- une étape de chauffage dudit au moins un agent gélifiant à une température comprise entre 82 et 88°C, - a step of heating said at least one gelling agent to a temperature between 82 and 88 ° C,
- une étape d’encapsulation du complexe enzymatique par incorporation ou par ionisation dudit complexe enzymatique dans ledit au moins un agent gélifiant lorsque la température dudit au moins un agent gélifiant est comprise entre 55 et 65°C. - a step of encapsulating the enzyme complex by incorporation or by ionization of said enzyme complex in said at least one gelling agent when the temperature of said at least one gelling agent is between 55 and 65 ° C.
[Revendication 2] Procédé de préparation selon la revendication 1 , caractérisé en ce qu’il comporte, avant l’étape d’encapsulation : [Claim 2] Preparation process according to claim 1, characterized in that it comprises, before the encapsulation step:
- une étape de chauffage d’au moins un composé polyol à une température comprise entre 82 et 88°C, - a step of heating at least one polyol compound to a temperature between 82 and 88 ° C,
- une étape de mélange dudit au moins un composé polyol avec ledit au moins un agent gélifiant lorsque la température dudit au moins un composé polyol et la température dudit au moins un agent gélifiant sont comprises entre 82 et 88°C, a step of mixing said at least one polyol compound with said at least one gelling agent when the temperature of said at least one polyol compound and the temperature of said at least one gelling agent are between 82 and 88 ° C,
- une étape de refroidissement du mélange comportant ledit au moins un composé polyol et ledit au moins un agent gélifiant pour atteindre une température comprise entre 55 et 65°C. a step of cooling the mixture comprising said at least one polyol compound and said at least one gelling agent to reach a temperature of between 55 and 65 ° C.
[Revendication 3] Procédé de préparation selon la revendication 1 ou 2, caractérisé en ce qu’il comporte, après l’étape d’encapsulation : [Claim 3] Preparation process according to claim 1 or 2, characterized in that it comprises, after the encapsulation step:
- une étape de moulage du complexe enzymatique encapsulé dans des moules à une température comprise entre 55 et 65°C. - a step of molding the encapsulated enzyme complex in molds at a temperature between 55 and 65 ° C.
[Revendication 4] Procédé de préparation selon les revendications 1 ou 2 caractérisé en ce qu’après l’étape de chauffage de l’agent gélifiant, le procédé comporte une étape où l’agent gélifiant est maintenu à une température comprise entre 82 et 88 °C pendant 40 minutes. [Claim 4] Preparation process according to claims 1 or 2 characterized in that after the step of heating the gelling agent, the process comprises a step where the gelling agent is maintained at a temperature between 82 and 88 ° C for 40 minutes.
[Revendication 5] Procédé de préparation selon les revendications 1 ,2 ou 4 caractérisé en ce qu’après l’étape de chauffage du composé polyol, le composé polyol est maintenu à une température comprise entre 82 et 88 °C pendant 40 minutes. [Claim 5] Preparation process according to claims 1, 2 or 4 characterized in that after the step of heating the polyol compound, the polyol compound is maintained at a temperature between 82 and 88 ° C for 40 minutes.
[Revendication 6] Procédé de préparation selon la revendication 3 caractérisé en ce qu’après l’étape de moulage du complexe enzymatique, le procédé comporte une étape où la température du moule est abaissée afin de solidifier le complexe enzymatique encapsulé et ainsi former une pluralité de pastilles. [Claim 6] Preparation process according to claim 3 characterized in that after the step of molding the enzyme complex, the method comprises a step where the temperature of the mold is lowered in order to solidify the encapsulated enzyme complex and thus form a plurality. of lozenges.
[Revendication 7] Procédé de préparation selon la revendication 1 caractérisé en ce que l’étape d’encapsulation est faite par ionisation par électro nébuliseur. [Claim 7] Preparation process according to claim 1 characterized in that the encapsulation step is carried out by electro nebulizer ionization.
[Revendication 8] Procédé de préparation selon la revendication 7 caractérisé en ce que deux solutions d’eau distillée sont passées en double canal et ionisées au moyen d’un dispositif d’électro spray 10. [Claim 8] Preparation process according to claim 7, characterized in that two solutions of distilled water are passed through a dual channel and ionized by means of an electro spray device 10.
[Revendication 9] Procédé de préparation selon les revendications 7 ou 8 caractérisé en ce que le complexe enzymatique encapsulé est dispersé dans l’agent gélifiant sous forme d’une matrice gélifiée (4). [Claim 9] Preparation process according to claims 7 or 8 characterized in that the encapsulated enzyme complex is dispersed in the gelling agent in the form of a gelled matrix (4).
[Revendication 10] Procédé de préparation selon les revendications 7 à 9 caractérisée en ce que le complexe enzymatique est encapsulé dans des capsules dont le diamètre est compris entre 1 et 50 microns. [Claim 10] Preparation process according to claims 7 to 9 characterized in that the enzyme complex is encapsulated in capsules whose diameter is between 1 and 50 microns.
PCT/EP2021/050346 2020-01-14 2021-01-11 Edible toothpaste composition to be sucked or chewed, method for preparing said toothpaste composition WO2021144211A1 (en)

Priority Applications (1)

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EP21700522.2A EP4090307A1 (en) 2020-01-14 2021-01-11 Edible toothpaste composition to be sucked or chewed, method for preparing said toothpaste composition

Applications Claiming Priority (2)

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FRFR2000310 2020-01-14
FR2000310A FR3106059B1 (en) 2020-01-14 2020-01-14 EDIBLE TOOTHPASTE COMPOSITION TO SUCK OR CHEW, METHOD FOR PREPARING SAID TOOTHPASTE COMPOSITION

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WO2021144211A1 true WO2021144211A1 (en) 2021-07-22

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2487668A1 (en) 1980-07-31 1982-02-05 Cohen Howard Chewable brush for cleaning teeth and gums - has hooked bristles and dentifrice on flexible core and can be swallowed
FR2648346A1 (en) 1989-06-20 1990-12-21 Dana Dominique SOLID TOOTHPASTE COMPOSITIONS
FR2651433A1 (en) * 1989-09-07 1991-03-08 Dana Dominique Enzyme complex having activity with respect to tartar and dental caries
WO1996038122A1 (en) 1995-06-01 1996-12-05 Compañia Anonima De Importaciones Y Elaboraciones, S.A. Tooth-paste composition in the form of tablets
FR2803199A1 (en) * 1999-12-29 2001-07-06 Jean Dominique Dana PROCESS FOR TRANSFORMATION OF CARIOGENOUS FOOD SUGARS INTO NEUTRAL ACARIOGENOUS OR CARIOSTATIC PRODUCTS AND COMPOSITION FOR IMPLEMENTATION
FR2822700A1 (en) 2001-04-03 2002-10-04 Frederic Dana Ingestible buccal hygiene compositions, useful for human or animal use. comprise a gel that adheres to the teeth and gums and releases active materials over a prolonged period
WO2003043517A2 (en) * 2001-04-03 2003-05-30 Sweetfrice U.S.A., Inc. Dentifrice compositions
WO2007140286A2 (en) * 2006-05-25 2007-12-06 Wm. Wrigley Jr. Company Oral compositions providing enhanced tooth stain removal
FR3020758A1 (en) * 2014-05-12 2015-11-13 Jean-Dominique Dana COMPOSITION FOR IMPROVING BUCO-DENTAL HYGIENE
EP3192565A1 (en) * 2016-01-12 2017-07-19 Unilever PLC Oral care composition comprising a protein for balancing the bacterial flora of the mouth

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2487668A1 (en) 1980-07-31 1982-02-05 Cohen Howard Chewable brush for cleaning teeth and gums - has hooked bristles and dentifrice on flexible core and can be swallowed
FR2648346A1 (en) 1989-06-20 1990-12-21 Dana Dominique SOLID TOOTHPASTE COMPOSITIONS
FR2651433A1 (en) * 1989-09-07 1991-03-08 Dana Dominique Enzyme complex having activity with respect to tartar and dental caries
WO1996038122A1 (en) 1995-06-01 1996-12-05 Compañia Anonima De Importaciones Y Elaboraciones, S.A. Tooth-paste composition in the form of tablets
FR2803199A1 (en) * 1999-12-29 2001-07-06 Jean Dominique Dana PROCESS FOR TRANSFORMATION OF CARIOGENOUS FOOD SUGARS INTO NEUTRAL ACARIOGENOUS OR CARIOSTATIC PRODUCTS AND COMPOSITION FOR IMPLEMENTATION
FR2822700A1 (en) 2001-04-03 2002-10-04 Frederic Dana Ingestible buccal hygiene compositions, useful for human or animal use. comprise a gel that adheres to the teeth and gums and releases active materials over a prolonged period
WO2003043517A2 (en) * 2001-04-03 2003-05-30 Sweetfrice U.S.A., Inc. Dentifrice compositions
WO2007140286A2 (en) * 2006-05-25 2007-12-06 Wm. Wrigley Jr. Company Oral compositions providing enhanced tooth stain removal
FR3020758A1 (en) * 2014-05-12 2015-11-13 Jean-Dominique Dana COMPOSITION FOR IMPROVING BUCO-DENTAL HYGIENE
EP3192565A1 (en) * 2016-01-12 2017-07-19 Unilever PLC Oral care composition comprising a protein for balancing the bacterial flora of the mouth

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FR3106059A1 (en) 2021-07-16
FR3106059B1 (en) 2023-11-17
EP4090307A1 (en) 2022-11-23

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