JP7629682B2 - Oral Composition - Google Patents

Description

The present invention relates to an oral composition in which oil-soluble flavorings are sufficiently solubilized to suppress cloudiness, has excellent storage stability, and reduces unpleasant tastes caused by surfactants.

In liquid oral compositions such as mouth fresheners, mouthwashes, and liquid dentifrices, oil-soluble flavorings are blended to impart flavor and a good usability when used. In order to impart sufficient flavor when used in liquid oral compositions, it is necessary to increase the amount of oil-soluble flavoring blended. However, because oral compositions contain an aqueous base such as water, if the amount of oil-soluble flavoring blended is increased, the oil-soluble flavoring becomes difficult to solubilize, causing the problem of cloudiness.

Therefore, various formulation techniques for stably solubilizing oil-soluble flavorings have been investigated. For example, Patent Document 1 discloses a liquid oral composition that contains an oil-soluble flavoring and has transparent properties and excellent stability, the composition containing (A) 0.01-0.5% by mass of myristoyl glutamate, (B) at least one or more nonionic surfactants selected from polyoxyethylene hydrogenated castor oil, glycerin fatty acid esters, and sugar fatty acid esters, (C) an oil-soluble flavoring, and (D) 90% by mass or more of water, and in which the mass ratio of component (B) to component (A) ((B)/(A)) is 5-50.

On the other hand, in recent years, the demands for oral compositions have become more diverse, and there is a demand for oral compositions that have a strong fragrance and a good flavor. Increasing the amount of oil-soluble flavoring increases the fragrance, but increasing the amount of oil-soluble flavoring requires the inclusion of a surfactant to solubilize the oil-soluble flavoring. However, surfactants have a characteristic unpleasant taste, such as bitterness, and the inclusion of a surfactant results in a decrease in the flavor. Therefore, it is required to fully solubilize the oil-soluble flavoring with a surfactant, suppress the cloudiness caused by the oil-soluble flavoring, and increase storage stability, while at the same time reducing the unpleasant taste caused by the surfactant, but at present such a formulation technology has not been established.

JP 2013-181011 A

The object of the present invention is to provide an oral composition in which oil-soluble flavorings are sufficiently solubilized to suppress cloudiness, which has excellent storage stability, and which has reduced unpleasant tastes derived from surfactants.

The inventors of the present invention have conducted extensive research to solve the above problems and have found that by blending polyoxyethylene hydrogenated castor oil and polyoxyethylene polyoxypropylene alkyl ether together with an oil-soluble flavor in an oral composition to solubilize it, the oil-soluble flavor can be sufficiently solubilized, cloudiness can be suppressed, excellent storage stability can be imparted, and the unpleasant taste caused by the surfactant can be reduced. The present invention was completed based on this knowledge and through further research.

That is, the present invention provides the following aspects.
Item 1. An oral composition comprising (A) an oil-soluble flavor, (B) polyoxyethylene hydrogenated castor oil, (C) a polyoxyethylene polyoxypropylene alkyl ether, and (D) water.
Item 2. The oral composition according to Item 1, wherein the component (C) is contained in an amount of 15 to 150 parts by weight per 100 parts by weight of the component (B), and the total amount of the components (B) and (C) is 2 to 3.5% by weight.
Item 3. The oral composition according to Item 1 or 2, further comprising (E) a monohydric lower alcohol.
Item 4. The oral composition according to any one of Items 1 to 3, further comprising (F) a polyhydric alcohol.
Item 5. A method for suppressing clouding of an oral composition containing a fat-soluble flavoring, comprising:
A method for inhibiting cloudiness, comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water.
Item 6. A method for stabilizing an oral composition containing an oil-soluble flavoring, comprising:
A stabilization method comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water.
Item 7. A method for reducing an unpleasant taste of a surfactant in an oral composition containing a surfactant, comprising:
A method for reducing an unpleasant taste, comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water.

The oral composition of the present invention can sufficiently solubilize the oil-soluble flavoring, suppressing cloudiness caused by the oil-soluble flavoring and providing a good appearance. The oral composition of the present invention also has excellent storage stability, since the solubilized state of the oil-soluble flavoring can be stably maintained even during storage. Furthermore, although the oral composition of the present invention contains a surfactant to solubilize the oil-soluble flavoring, the unpleasant taste caused by the surfactant can be reduced, so that a good usability can be obtained without impairing the flavor of the oil-soluble flavoring.

1. Oral Composition The oral composition of the present invention is characterized by containing (A) an oil-soluble flavor, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. In the oral composition of the present invention, by using (B) polyoxyethylene hydrogenated castor oil and (C) polyoxyethylene polyoxypropylene alkyl ether in combination with (A) the oil-soluble flavor and (D) water, the oil-soluble flavor is sufficiently solubilized to suppress cloudiness, and excellent storage stability is provided, and furthermore, it is possible to reduce unpleasant tastes (bitterness, etc.) derived from surfactants. The oral composition of the present invention will be described in detail below.

[(A) Oil-soluble flavoring and content]
The oral composition of the present invention contains an oil-soluble flavor (sometimes referred to as "component (A)"). The type of oil-soluble flavor used in the present invention is not particularly limited, so long as it is applicable to the oral cavity, and examples thereof include single flavors, essential oils, etc.

Specific examples of single fragrances include menthol, carvone, anethole, eugenol, cineole, thymol, geraniol, citronellol, vanillin, methyl salicylate, menthone, isomenthone, limonene, pinene, pulegone, menthyl lactate, terpinyl acetate, terpineol, linalool, benzyl succinate, methyl eugenol, ocimene, methyl acetate, citronenyl acetate, ethyl linalool, vanillin, etc. These single fragrances may be synthetic or may be purified from natural sources.

Specific examples of essential oils include mint oils such as spearmint oil, peppermint oil, and peppermint oil; citrus oils such as lemon oil, mandarin oil, lime oil, yuzu oil, grapefruit oil, and orange oil; and herb and spice oils such as sage oil, eucalyptus oil, clove oil, rosemary oil, thyme oil, nutmeg oil, laurel oil, basil oil, perilla oil, estragon oil, parsley oil, celery oil, coriander oil, fennel oil, cinnamon oil, pepper oil, nutmeg oil, mace oil, clove oil, ginger oil, cardamom oil, fennel oil, anise oil, cinnamon oil, wintergreen oil, clove oil, pimento oil, parsley oil, tea tree oil, tabana oil, and star anise oil.

These fat-soluble flavorings may be used alone or in combination of two or more. Furthermore, the fat-soluble flavoring may be a mixture of two or more single flavorings, one or more single flavorings and one or more essential oils, or two or more essential oils, which are blended to provide a desired fruit flavor.

Among these fat-soluble fragrances, preferred are menthol, geraniol, citronellol, limonene, linalool, citrus oils, herb and spice oils, etc.

The content of component (A) in the oral composition of the present invention is not particularly limited, but may be, for example, 0.01 to 5.0% by weight, preferably 0.1 to 2.5% by weight, and more preferably 0.5 to 1.5% by weight.

[(B) Polyoxyethylene hydrogenated castor oil]
The oral composition of the present invention contains polyoxyethylene hydrogenated castor oil (sometimes referred to as "component (B)") as a surfactant. Polyoxyethylene hydrogenated castor oil is a compound in which hydrogenated castor oil is etherified with a polyoxyethylene chain.

The number of moles of ethylene oxide added to the polyoxyethylene chain in polyoxyethylene hydrogenated castor oil is not particularly limited, but may be, for example, 5 to 100, preferably 10 to 80, and more preferably 20 to 60.

Specific examples of polyoxyethylene hydrogenated castor oil include PEG-5 hydrogenated castor oil, PEG-10 hydrogenated castor oil, PEG-20 hydrogenated castor oil, PEG-30 hydrogenated castor oil, PEG-40 hydrogenated castor oil, PEG-50 hydrogenated castor oil, PEG-60 hydrogenated castor oil, PEG-70 hydrogenated castor oil, PEG-80 hydrogenated castor oil, PEG-90 hydrogenated castor oil, and PEG-100 hydrogenated castor oil.

These polyoxyethylene hydrogenated castor oils may be used alone or in combination of two or more.

Among these polyoxyethylene hydrogenated castor oils, from the viewpoint of further improving the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, polyoxyethylene hydrogenated castor oils having an added mole number of ethylene oxide of 20 to 60 are preferred, and PEG-50 hydrogenated castor oil and PEG-60 hydrogenated castor oil are even more preferred.

The content of component (B) in the oral composition of the present invention is not particularly limited, but may be, for example, 0.5 to 5.0% by weight. From the viewpoint of further improving the effect of suppressing clouding, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, the content of component (B) in the oral composition of the present invention is preferably 0.75.0 to 4.0% by weight, and more preferably 1.0 to 3.5% by weight.

[(C) Polyoxyethylene polyoxypropylene alkyl ether]
The oral composition of the present invention further contains a polyoxyethylene polyoxypropylene alkyl ether (sometimes referred to as "component (C)") as a surfactant. Polyoxyethylene polyoxypropylene alkyl ether is a compound in which a polyoxyethylene polyoxypropylene chain is ether-bonded to an alkyl group.

The number of moles of ethylene oxide added to the polyoxyethylene polyoxypropylene chain is not particularly limited, but may be, for example, 2 to 100, preferably 10 to 80, and more preferably 12 to 40.

The number of moles of propylene oxide added to the polyoxyethylene polyoxypropylene chain is not particularly limited, but may be, for example, 1 to 40, preferably 1 to 20, and more preferably 1 to 10.

The number of carbon atoms in the alkyl group constituting the polyoxyethylene polyoxypropylene alkyl ether is not particularly limited, but may be, for example, 6 to 24, preferably 8 to 22, and more preferably 12 to 20.

Specific examples of polyoxyethylene polyoxypropylene alkyl ethers include PPG-4 ceteth-1, PPG-4 ceteth-10, PPG-4 ceteth-20, PPG-8 ceteth-20, PPG-6 decyltetradeceth-12, PPG-6 decyltetradeceth-20, and PPG-6 decyltetradeceth-30.

These polyoxyethylene polyoxypropylene alkyl ethers may be used alone or in combination of two or more.

Among these polyoxyethylene polyoxypropylene alkyl ethers, from the viewpoint of further improving the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, preferred are polyoxyethylene polyoxypropylene alkyl ethers having an added mole number of ethylene oxide of 12 to 40, an added mole number of propylene oxide of 1 to 10, and an alkyl group having 12 to 20 carbon atoms; more preferred are PPG-4 ceteth-20, PPG-6 decyl tetradeceth-12, PPG-6 decyl tetradeceth-20, and PPG-6 decyl tetradeceth-30.

The content of component (C) in the oral composition of the present invention is not particularly limited, but may be, for example, 0.1 to 3.0% by weight. From the viewpoint of further improving the effect of suppressing clouding, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, the content of component (C) in the oral composition of the present invention is preferably 0.5 to 2.0% by weight, and more preferably 0.5 to 1.5% by weight.

In the oral composition of the present invention, the total content of the components (B) and (C) (the sum of the components (B) and (C)) is not particularly limited as long as it is within the range according to the content of each component described above, but for example, the total content of the components (B) and (C) is 1.0 to 5.0% by weight. From the viewpoint of further improving the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, the total content of the components (B) and (C) is preferably 1.5 to 4.0% by weight, more preferably 2.0 to 3.0% by weight.

In the oral composition of the present invention, the ratio of component (B) to component (C) is not particularly limited as long as it is within the range according to the content of each component described above, but for example, the amount of component (C) is 15 to 150 parts by weight per 100 parts by weight of component (B). From the viewpoint of further improving the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, the amount of component (C) is preferably 20 to 100 parts by weight, more preferably 25 to 100 parts by weight per 100 parts by weight of component (B).

In the oral composition of the present invention, the ratio of the total amount of the (A) component to the (B) and (C) components is not particularly limited as long as it is within the range according to the content of each component described above, but for example, the total amount of the (B) and (C) components is 100 to 500 parts by weight per 100 parts by weight of the (A) component. From the viewpoint of further improving the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants, the total amount of the (B) and (C) components is preferably 150 to 400 parts by weight, more preferably 200 to 300 parts by weight per 100 parts by weight of the (A) component.

[(D) Water]
The oral composition of the present invention contains water (sometimes referred to as "component (D)") as a base. The content of component (D) in the oral composition of the present invention is appropriately set depending on the formulation form, etc., and may be, for example, 30 to 85% by weight, preferably 40 to 75% by weight, and more preferably 50 to 70% by weight.

[(E) Monohydric lower alcohol]
The oral composition of the present invention desirably further contains a monohydric lower alcohol (sometimes referred to as "component (E)"). By containing a monohydric lower alcohol, it becomes possible to stably solubilize the oil-soluble flavoring, and to further improve the clouding suppression effect and storage stability.

The monohydric lower alcohol is not particularly limited, so long as it can be applied to the oral cavity, but examples include monohydric alcohols having 2 to 5 carbon atoms, preferably ethanol, propanol, isopropanol, and butanol, and more preferably ethanol.

These monohydric lower alcohols may be used alone or in combination of two or more.

When component (E) is contained in the oral composition of the present invention, its content is not particularly limited, but may be, for example, 5 to 35% by weight, preferably 7.5 to 25% by weight, and more preferably 10 to 15% by weight.

When the oral composition of the present invention contains component (E), the ratio of component (E) to component (A) is not particularly limited as long as it is within the range according to the content of each component described above. For example, the ratio of component (E) to 100 parts by weight of component (A) is 250 to 3500 parts by weight, preferably 250 to 2500 parts by weight, and more preferably 500 to 1500 parts by weight.

[(F) Polyhydric alcohol]
The oral composition of the present invention desirably further contains a polyhydric alcohol (sometimes referred to as "component (F)"). By containing a polyhydric alcohol, it is possible to stably solubilize the oil-soluble flavoring, and further improve the clouding suppression effect and storage stability.

The polyhydric alcohols used in the present invention are not particularly limited, so long as they are applicable to the oral cavity, but examples include ethylene glycol, 1,3-butylene glycol, propylene glycol, isoprene glycol, diethylene glycol, dipropylene glycol, polypropylene glycol, glycerin, etc.

These polyhydric alcohols may be used alone or in combination of two or more.

Among these polyhydric alcohols, glycerin is preferred from the viewpoint of further improving the effect of suppressing clouding and storage stability.

When component (F) is contained in the oral composition of the present invention, its content is not particularly limited, but may be, for example, 5 to 35% by weight, preferably 7.5 to 35% by weight, and more preferably 10 to 25% by weight.

When the oral composition of the present invention contains component (F), the ratio of component (F) to component (A) is not particularly limited as long as it is within the range according to the content of each component described above. For example, the ratio of component (F) to 100 parts by weight of component (A) is 250 to 3500 parts by weight, preferably 250 to 3500 parts by weight, and more preferably 500 to 2500 parts by weight.

[(G) Polar oil]
The oral composition of the present invention may contain a polar oil (sometimes referred to as "component (G)"). By including a polar oil, it is possible to further improve the effect of suppressing cloudiness, storage stability, and the effect of reducing unpleasant tastes derived from surfactants.

Polar oil means an oil with an IOB (inorganic/organic balance) in the range of 0.05 to 1.1. The IOB of the polar oil used in the present invention is preferably 0.1 to 0.9, more preferably 0.15 to 0.5, and particularly preferably 0.3 to 0.4.

The viscosity of the polar oil used in the present invention is not particularly limited, but examples of the viscosity at 20°C include 5 to 600 mPa·s, preferably 40 to 550 mPa·s, and more preferably 140 to 510 mPa·s. In this specification, the viscosity of the polar oil refers to the value measured at a temperature of 20°C using a B-type viscometer "TOKI SANGYO VISCOMETER TVB-10" (manufactured by Toki Sangyo Co., Ltd.) with rotor No. 1 (rotation speed: 12 rpm, time: 30 sec, unit: mPa·s).

The type of polar oil is not particularly limited, as long as it can be applied to the oral cavity, but examples include fatty acid esters, higher fatty acids, higher alcohols, vegetable oils, etc.

Among polar oils, examples of fatty acid esters include esters of fatty acids and monohydric or polyhydric alcohols. Examples of fatty acid esters include monoesters in which one fatty acid molecule is bonded to one molecule of monohydric or polyhydric alcohol, diesters in which two fatty acid molecules are bonded to one molecule of polyhydric alcohol, triesters in which three fatty acid molecules are bonded to one molecule of trihydric or higher polyhydric alcohol, tetraesters in which four fatty acid molecules are bonded to one molecule of tetrahydric or higher polyhydric alcohol, diesters in which two monohydric alcohol molecules are bonded to one molecule of dicarboxylic acid, and cholesteryl fatty acids in which one fatty acid molecule is bonded to one molecule of cholesterol.

In monoesters in which one fatty acid molecule is bonded to one molecule of a monohydric or polyhydric alcohol, the number of carbon atoms in the constituent fatty acid is, for example, 4 to 30, preferably 6 to 20, and the number of carbon atoms in the constituent monohydric or polyhydric alcohol is, for example, 2 to 34, preferably 2 to 20. Specific examples of the monoesters include isopropyl myristate, octyldodecyl myristate, octyldodecyl oleate, dipentaerythritol fatty acid esters, isopropyl adipate, isobutyl adipate, isopropyl sebacate, cetyl ethylhexanoate, palmityl ethylhexanoate, myristyl myristate, octyldodecyl myristate, isopropyl palmitate, cetyl palmitate, ethyl oleate, batyl stearate, hexyldecyl isostearate, isopropyl linoleate, and cetyl octanoate. , butyl stearate, ethyl laurate, hexyl laurate, decyl oleate, hexyldecyl dimethyloctanoate, cetyl lactate, myristyl lactate, lanolin acetate, isocetyl stearate, isocetyl isostearate, dipentaerythritol fatty acid ester, N-alkyl glycol monoisostearate, alkyl benzoate (carbon number 12 to 15), castor oil fatty acid methyl ester, oleyl oleate, 2-heptylundecyl palmitate, 2-hexyldecyl myristate, 2-hexyldecyl palmitate, etc.

In a diester in which two fatty acid molecules are bonded to one polyhydric alcohol molecule, the carbon number of the constituent fatty acid is, for example, 4 to 30, preferably 6 to 18, and the carbon number of the constituent polyhydric alcohol is, for example, 2 to 34, preferably 2 to 6. Specific examples of the diester include propylene glycol dicaprylate, neopentyl glycol dioctanoate, neopentyl glycol diethylhexanoate, glycol diethylhexanoate, neopentyl glycol dicaprate, glycerin diheptylundecanoate, and butylene glycol di(caprylate/caprate).

In triesters in which three fatty acid molecules are bonded to one molecule of a trivalent or higher polyhydric alcohol, the carbon number of the constituent fatty acid is, for example, 4 to 30, preferably 6 to 18, and the carbon number of the constituent polyhydric alcohol is, for example, 2 to 34, preferably 3 to 6. Specific examples of the triesters include triethylhexanoin (glyceryl triethylhexanoate), diglyceryl triisostearate, tri(caprylic acid/capric acid)glyceryl, glyceryl triisopalmitate, glyceryl triisooctanoate, trimethylolpropane triethylhexanoate, trimethylolpropane triisostearate, trimethylolpropane triisostearate, glyceryl triisostearate, glycerin trimyristate, and tri-2-heptylundecanoic acid glyceride.

In a tetraester in which four fatty acid molecules are bonded to one molecule of a polyhydric alcohol having 4 or more valences, the carbon number of the constituent fatty acid is, for example, 4 to 30, preferably 6 to 10, and the carbon number of one constituent polyhydric alcohol is, for example, 2 to 34, preferably 4 to 8. Specific examples of the tetraester include pentaerythrityl tetraethylhexanoate and pentaerythrityl tetraoctanoate.

In a diester in which two molecules of a monohydric alcohol are bonded to one molecule of a dicarboxylic acid, the carbon number of the constituent fatty acid is, for example, 4 to 30, preferably 4 to 12, and the carbon number of the constituent monohydric or polyhydric alcohol is, for example, 2 to 34, preferably 2 to 20. Specific examples of the diester include diethyl sebacate, diisopropyl sebacate, di-2-ethylhexyl sebacate, diisostearyl malate, diethylhexyl naphthalene dicarboxylate, di-2-hexyldecyl adipate, di-2-heptylundecyl adipate, and di-2-ethylhexyl succinate.

In the case of fatty acid cholesteryl, the carbon number of the constituent fatty acid is, for example, 4 to 30, preferably 6 to 20. Specific examples of fatty acid cholesteryl include lanolin fatty acid cholesteryl, hydroxystearate, and macadamia nut fatty acid cholesteryl.

These fatty acid esters may be used alone or in combination of two or more.

Among the polar oils, examples of higher fatty acids include fatty acids having 8 to 30 carbon atoms, preferably 10 to 20 carbon atoms, such as lauric acid, myristic acid, palmitic acid, sebacic acid, oleic acid, stearic acid, and linoleic acid. These fatty acids may be used alone or in combination of two or more.

Among the polar oils, examples of higher alcohols include alcohols having a carbon number of preferably 12 to 22, such as lauryl alcohol, myristyl alcohol, palmityl alcohol, cetanol, oleyl alcohol, stearyl alcohol, isostearyl alcohol, cetostearyl alcohol, and behenyl alcohol. These higher alcohols may be used alone or in combination of two or more.

Among polar oils, vegetable oils refer to fats and oils extracted from plants that are liquid at room temperature, and mainly contain triglycerides in which fatty acids and glycerin are esterified, and are distinguished from essential oils used as fat-soluble fragrances (i.e., volatile components distilled from plants that have an aroma). Examples of vegetable oils include sunflower seed oil, jojoba seed oil, olive oil, coconut oil, palm oil, palm kernel oil, safflower oil, castor oil, avocado oil, sesame oil, tea oil, evening primrose oil, wheat germ oil, macadamia nut oil, hazelnut oil, kukui nut oil, rosehip oil, meadowfoam oil, persic oil, tea tree oil, corn oil, rapeseed oil, wheat germ oil, linseed oil, cottonseed oil, soybean oil, peanut oil, rice bran oil, and jojoba oil. These vegetable oils may be used alone or in combination of two or more.

These polar oils may be used alone or in combination of two or more.

Among these polar oils, fatty acid esters are preferred; tetraesters in which four fatty acid molecules are bonded to one molecule of a polyhydric alcohol with a valence of 4 or more are even more preferred; and pentaerythritol tetraethylhexanoate is particularly preferred.

When component (G) is contained in the oral composition of the present invention, its content is not particularly limited, but may be, for example, 0.01 to 1.5% by weight, preferably 0.1 to 0.5% by weight, and more preferably 0.1 to 0.3% by weight.

When the oral composition of the present invention contains component (G), the ratio of component (G) to component (A) is not particularly limited as long as it is within the range according to the content of each component described above. For example, the ratio of component (G) to 100 parts by weight of component (A) is 0.2 to 15,000 parts by weight, preferably 4 to 500 parts by weight, and more preferably 10 to 300 parts by weight.

[Other ingredients]
In addition to the above-mentioned components, the oral composition of the present invention may contain components commonly used in the art according to the formulation of the oral composition, so long as the effects of the present invention are not impaired. Examples of such components include preservatives, bactericides, antibacterial agents, anti-inflammatory agents, abrasives, glucosyltransferase (GTase) inhibitors, plaque inhibitors, hypersensitivity inhibitors, tartar prevention agents, tooth strengthening/remineralization agents, local anesthetics, blood circulation promoters, surfactants other than components (B) and (C), thickeners, humectants, sweeteners, colorants, deodorants, pH adjusters, etc.

Examples of preservatives, disinfectants, and antibacterial agents include hinokitiol, benzoic acids, salicylic acids, sorbic acids, parabens, chlorhexidine chloride, chlorhexidine gluconate, isopropyl methylphenol, triclosan, lysozyme chloride, chlorhexidine hydrochloride, and potassium iodide.

Examples of anti-inflammatory agents include dipotassium glycyrrhizinate, glycyrrhetinic acid, methyl glycyrrhizinate, stearyl glycyrrhizinate, pyridoxine glycyrrhetinate, stearyl glycyrrhetinate, glyceryl glycyrrhetinate, glycyrrhetinic acid monoglucuronide, allantoin, tranexamic acid, epsilon aminocaproic acid, azulene, sodium chloride, vitamins, etc.

Examples of abrasives include anhydrous silicic acid, hydrous silicic acid, aluminum oxide, aluminum hydroxide, calcium hydrogen phosphate, calcium phosphate, calcium pyrophosphate, calcium carbonate, crystalline cellulose, polyethylene powder, and charcoal particles.

GTase inhibitors include, for example, extracts of plants of the genus Oenothera in the Onagraceae family, extracts of plants of the genus Vitis in the Vitaceae family, dextranase, mutanase, tastein, tannins, ellagic acid, polyphenols, oolong tea extract, green tea extract, Swertia japonica, Chinese laurel, fennel, peony root, gentiana, Chinese laurel, gentian, Coptis chinensis, and the like.

Examples of plaque inhibitors include zinc citrate and gluconic acid.

Examples of anti-dentin hypersensitivity agents include potassium nitrate and strontium chloride.

Examples of anti-tartar agents include polyphosphates, zeolites, and ethanehydroxydiphosphonate.

Examples of tooth strengthening/remineralizing agents include fluoride, sodium fluoride, sodium fluorophosphate, stannous fluoride, etc.

Local anesthetics include, for example, procaine, tetracaine, bupivacaine, mepipacaine, chloroprocaine, proparacaine, meprylcaine or salts thereof, orthocaine, oxethazaine, oxypolyethyleneoxydecane, Scopolia extract, percaminepase, and tesitdesitin.

Examples of blood circulation promoters include vanillylamide nonyl acid, benzyl nicotinate, capsaicin, and chili pepper extract.

Surfactants (other than components (B) and (C)) include nonionic surfactants such as glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyethylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyoxyethylene sorbit fatty acid esters, polyoxyethylene alkyl ethers, and lecithin derivatives; sodium polyoxyethylene lauryl ether sulfate, sodium lauryl sulfate, sodium myristyl sulfate, sodium N-lauroyl sarcosinate, sodium N-myristyl sarcosinate, sodium dodecylbenzenesulfonate, sodium hydrogenated coconut fatty acid monoglyceride monosulfate, sodium lauryl sulfoacetate, and α-olefin sulfonate. anionic surfactants such as sodium sulfonate, sodium N-palmitoyl glutamate, and sodium N-methyl-N-acyltaurate; cationic surfactants such as lauryl trimethyl ammonium chloride, stearyl trimethyl ammonium chloride, benzethonium chloride, benzalkonium chloride, and stearyl dimethyl benzyl ammonium chloride; and amphoteric surfactants such as coconut oil fatty acid amidopropyl betaine, lauryl dimethyl amino acetate betaine, lauryl dimethyl amine oxide, 2-alkyl-N-carboxymethyl-N-hydroxyethyl imidazolium betaine, N-lauryl diaminoethyl glycine, N-myristyl diaminoethyl glycine, sodium N-alkyl-1-hydroxyethyl imidazoline betaine, and lecithin.

Examples of thickening agents include polysaccharides such as pullulan, pullulan derivatives, and starch; hydroxypropyl cellulose, hydroxyethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl methyl cellulose, carboxymethyl cellulose, carboxymethyl cellulose salts (sodium carboxymethyl cellulose, potassium carboxymethyl cellulose, etc.), methyl cellulose, ethyl cellulose, polyacrylic acid, polyacrylates (sodium polyacrylate, acrylic acid/octyl acrylate copolymer, etc.), copolymers of methacrylic acids (methacrylic acid and acrylic acid Examples of such polymers include cellulose-based polymers such as n-butyl polymers, polymers of methacrylic acid and methyl methacrylate, and polymers of methacrylic acid and ethyl acrylate; synthetic polymers such as carboxyvinyl polymers, polyethylene glycol, polyvinyl alcohol, and polyvinylpyrrolidone; natural polymers such as lectin, alginic acid, alginates (sodium alginate, potassium alginate, magnesium alginate, propylene glycol alginate, triethanolamine alginate, triisopropanolamine alginate, ammonium alginate, butylamine alginate, and diamylamine alginate), sodium chondroitin sulfate, agar, chitosan, and carrageenan; amino acid polymers such as collagen and gelatin; and rubber-based polymers such as gum arabic, karaya gum, tragacanth gum, xanthan gum, locust bean gum, guar gum, tamarind gum, and gellan gum.

Examples of humectants include xylitol, maltitol, lactol, and erythritol.

Sweetening agents include sodium saccharin, stevioside, stevia extract, aspartame, xylitol, starch syrup, honey, sorbitol, maltitol, mannitol, erythritol, and sugars (lactose, sucrose, fructose, glucose, etc.).

Dyes include, for example, natural dyes, synthetic dyes, and mixtures thereof.

Examples of deodorants include zinc chloride, sodium copper chlorophyllin, green coffee bean extract, burdock powder, green tea, roasted rice bran extract, etc.

Examples of pH adjusters include acetic acid, hydrochloric acid, sulfuric acid, nitric acid, citric acid, malic acid, lactic acid, phosphoric acid, benzoic acid, sodium hydroxide, potassium hydroxide, sodium acetate, sodium carbonate, sodium citrate, sodium hydrogen citrate, sodium lactate, calcium lactate, sodium phosphate, sodium hydrogen phosphate, and sodium benzoate.

When these components are contained in the oral composition of the present invention, their contents may be appropriately set within the ranges normally used in the relevant technical field.

[Dosage form/formulation]
The dosage form of the oral cavity composition of the present invention is not particularly limited as long as it can be applied to the oral cavity, and examples thereof include liquid and semi-solid forms (gel and paste).

The formulation of the oral composition of the present invention is not particularly limited as long as it can be applied to the oral cavity and remain there for a certain period of time, but examples include oral hygiene agents such as liquid dentifrice, liquid dentifrice, toothpaste, mouthwash (liquid dentifrice and mouthwash are generally sometimes called mouth rinse, mouthwash, dental rinse, etc.), mouth fresheners (mouth spray, etc.), and oral ointments. Among these, liquid dentifrice, mouthwash, etc. are preferred, and mouth rinse, mouth spray, etc. are more preferred.

[Production method]
The oral composition of the present invention can be produced according to a known method for preparing a solubilized preparation. For example, the oral composition of the present invention can be produced by mixing the components (B) and (C), adding the component (A) thereto and mixing, and then adding the component (D) thereto and mixing.

2. Method for suppressing cloudiness, stabilization, and reduction of unpleasant taste The method for suppressing cloudiness of the present invention is a method for suppressing cloudiness of an oral composition containing an oil-soluble flavor, and is characterized in that the oral composition is blended with (A) an oil-soluble flavor, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. The method for suppressing cloudiness of the present invention sufficiently solubilizes the oil-soluble flavor, making it possible to suppress cloudiness of the oral composition.

The stabilization method of the present invention is a method for stabilizing an oral composition containing an oil-soluble flavoring, and is characterized in that the oral composition is formulated with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. The stabilization method of the present invention stably solubilizes the oil-soluble flavoring, making it possible to impart storage stability to the oral composition.

The method for reducing an off-flavor of the present invention is a method for reducing the off-flavor of an oral composition containing a surfactant, and is characterized in that the oral composition is formulated with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. The method for reducing an off-flavor of the present invention reduces the off-flavor (bitterness, etc.) of the surfactant, making it possible to improve the usability of the oral composition.

In the method for suppressing cloudiness, stabilizing, and reducing an unpleasant taste of the present invention, the types and contents of the components (A) to (D), other components and their contents, and the dosage form and formulation of the oral composition are as described in the section "1. Oral Composition" above.

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these.

The pentaerythritol tetraethylhexanoate used in the following examples, comparative examples, and formulation examples has an IOB value of 0.35 and a viscosity of 140 mPa·s at 20°C.

Test Example 1
Mouthwashes were prepared with the compositions shown in Tables 1 to 3. Specifically, ethanol and surfactants (polyoxyethylene hydrogenated castor oil, polyoxyethylene polyoxypropylene alkyl ether, polyoxyethylene sorbitan fatty acid ester, polyglycerin fatty acid ester) were first mixed, and then an oil-soluble fragrance and a polar oil were added and mixed to this, and then water, glycerin, and sodium saccharin were added and mixed to prepare the mouthwash.

Each of the obtained mouthwashes was evaluated for appearance, storage stability, and taste using the following methods.
<Appearance>
The appearance of the mouthwash was observed immediately after preparation and evaluated according to the following criteria.
Appearance criteria
- : Completely transparent.
+: Slightly cloudy.
++: Cloudy and semi-transparent.
+++: Cloudy but slightly transparent.
++++: Completely thick and cloudy with no transparency.

<Storage stability>
Immediately after preparation, 50 ml of each mouthwash was placed in a 110 ml transparent glass container (screw tube No. 8, manufactured by Maruemu Co., Ltd.) and stored under light-shielded conditions at 25° C. for 14 days. The appearance of the mouthwash after storage was visually confirmed and evaluated according to the following criteria.
- : Completely transparent.
+: Slightly cloudy.
++: Cloudy and semi-transparent.
+++: Cloudy but slightly transparent.
++++: Completely thick and cloudy with no transparency.
<Taste>
Immediately after preparation, each mouthwash was filled into a spray container and sprayed three times (approximately 1.0 ml) into the mouths of five panelists (who had previously brushed their mouths for three minutes without using toothpaste). The taste was then rated according to the evaluation criteria shown below, using the unpleasant taste (bitterness) derived from the surfactant as an indicator.
5: No bitterness felt at all.
4: A very slight bitterness is felt, but it doesn't bother me at all. 3: A slight bitterness is felt, but it doesn't bother me at all.
2: Slight bitterness is felt, but hardly bothersome. 1: Bitterness is felt and bothersome.
0: A very strong bitter taste is felt and is unpleasant.

Furthermore, the scores judged by each panelist were averaged, and the evaluation results were summarized according to the classification criteria shown below.
<Scoring criteria>
◎: Average score is 3 points or more. ○: Average score is 2 points or more but less than 3 points. △: Average score is 1 point or more but less than 2 points. ×: Average score is less than 1 point.

The results are shown in Tables 1 to 3. As a result, when polyoxyethylene hydrogenated castor oil and polyoxyethylene polyoxypropylene alkyl ether were contained together with the oil-soluble flavoring (Examples 1 to 8), cloudiness was suppressed, the appearance was good, and the storage stability and taste (bitterness suppression) were also excellent. On the other hand, when either polyoxyethylene hydrogenated castor oil or polyoxyethylene polyoxypropylene alkyl ether was missing (Comparative Examples 1 to 8), the taste (bitterness suppression) was excellent, but the appearance and storage stability were not satisfactory. Furthermore, when polyoxyethylene sorbitan fatty acid ester or polyglycerin fatty acid ester was used as the surfactant (Comparative Examples 9 and 10), and when polyoxyethylene polyoxypropylene alkyl ether and polyglycerin fatty acid ester were used in combination (Comparative Example 11), all of the appearance, storage stability, and taste (bitterness suppression) were not satisfied.

Mouthwashes having the compositions shown in Formulation Example 3 were prepared in the same manner as in Test Example 1. All of the obtained mouthwashes had suppressed cloudiness, good appearance, and excellent storage stability and taste (suppression of bitterness).

Claims (7)

An oral composition comprising (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water (excluding those containing dextranase and those containing potassium nitrate ). The oral composition according to claim 1, in which the (C) component is contained in an amount of 15 to 150 parts by weight per 100 parts by weight of the (B) component, and the total amount of the (B) component and the (C) component is 2 to 3.5% by weight. The oral composition according to claim 1 or 2, further comprising (E) a monohydric lower alcohol. The oral composition according to any one of claims 1 to 3, further comprising (F) a polyhydric alcohol. A method for suppressing clouding of an oral composition containing a fat-soluble flavoring (excluding cases where dextranase is also contained and where potassium nitrate is also contained ), comprising:
A method for inhibiting cloudiness, comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. A method for stabilizing an oral composition containing an oil-soluble flavoring (excluding cases where dextranase is also contained and where potassium nitrate is also contained ), comprising the steps of:
A stabilization method comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water. A method for reducing an unpleasant taste of a surfactant in an oral composition containing a surfactant (excluding those containing dextranase and those containing potassium nitrate ), comprising:
A method for reducing an unpleasant taste, comprising blending an oral composition with (A) an oil-soluble flavoring, (B) polyoxyethylene hydrogenated castor oil, (C) polyoxyethylene polyoxypropylene alkyl ether, and (D) water.