JPS5811925B2 - Oral composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to oral compositions containing lactitol fatty acid esters.

Oral compositions contain surfactants to increase their cleaning power, but since they are used in the oral cavity, surfactants are required to have excellent properties. It is desirable to have foaming properties, a good feeling of use, such as no bitterness, astringency, or other unpleasant tastes or odors, and a high degree of safety.

In addition, for example, toothpaste is displayed in stores for a long time and is used by consumers, so it can withstand long-term storage.
Another important property is that it does not cause deterioration (discoloration, liquid separation, etc.).

Surfactants conventionally blended into oral compositions include anionic surfactants and nonionic surfactants.

Generally, anionic surfactants are widely used because they exhibit excellent foaming properties, but nonionic surfactants are known to be superior in terms of stabilization of active ingredients and juice effect.

However, many of the conventionally used nonionic surfactants have poor foaming properties and have problems with taste and odor.

For example, sucrose fatty acid esters, which have come into use in recent years, are said to have excellent juice effects.

However, although sucrose lauric acid ester and sucrose myristic ester have relatively good foaming properties, they have the disadvantage of having a strong bitter taste.

In addition, when sucrose fatty acid ester is added to toothpaste,
It also has the disadvantage that it turns yellow when exposed for a long period of time or to high temperatures (such as at a store in the summer), and also causes liquid separation, making it unusable.

In addition to the inherent property of surfactants to increase cleaning power, the present inventors have found that they have good foaming properties, a feeling of use such as taste and odor, a juice effect, and stability especially when incorporated into toothpaste. As a result of research on surfactants suitable for oral compositions that enable the stabilization of active ingredients, we found that lactitol fatty acid esters with an average degree of esterification of 0.5 to 3.0 (however, lactitol fatty acid esters with an average degree of esterification of carbon number 8-20)
The present inventors have discovered that this has excellent properties, and have completed the present invention.

The present invention provides oral compositions such as toothpaste, toothpaste, liquid toothpaste, and mouthwash that have an average degree of esterification of 0.5 to 3.
It is characterized by containing 0 lactitol fatty acid ester (however, the acyl group of the fatty acid has 8 to 20 carbon atoms).

The lactitol fatty acid ester used here is produced from lactitol and fatty acids or fatty acid derivatives.

Lactitol is a sugar alcohol obtained by reducing lactose using electrolytic reduction, high-pressure catalytic reduction, or metal hydride.It has greater heat resistance, alkali resistance, and acid resistance than sucrose, and is far more fermentable than sucrose. It has many characteristics such as being difficult to use.

The other raw material, fatty acids or fatty acid derivatives, is
The acyl group may be a straight chain or a branched chain, and an acyl group having 8 to 20 carbon atoms is used.

These are preferred in terms of foaming properties and taste, and particularly preferred are saturated acyl groups having 10 to 18 carbon atoms and unsaturated acyl groups having 16 to 18 carbon atoms.

Such acyl groups include, for example, caproyl, lauroyl, tridecanoyl, 2-methyllauroyl, myristoyl, pentadecanoyl, valmitoyl, stearoyl,
Examples include isostearoyl and oleoyl, and these may be used alone or as a mixture.

Examples of mixtures include coconut fatty acid residues, palm oil fatty acid residues, beef tallow fatty acid residues, and the like.

The average degree of esterification of lactitol fatty acid ester is 0.
5 to 3.0, preferably 0.8 to 2.0, particularly those with a monoester content of at least 60% by weight are preferred.

Lactitol fatty acid ester is usually blended in the oral composition in an amount of 0.1 to 5% by weight, preferably 0.3 to 3% by weight.

In the present invention, lactitol fatty acid ester can be used alone, but if necessary, other surfactants may be used, such as anionic surfactants such as alkyl sulfates, olefin sulfonates, acyl sarcosinates, monoglyceride sulfates, and soaps. , nonionic surfactants such as fatty acid monoglycerides, fatty acid alkylolamides, polyoxyethylene sorbitan fatty acid esters,
It can also be used in combination with one or more amphoteric surfactants.

The oral composition of the present invention can use various known components depending on the type thereof.

For example, toothpastes include dibasic calcium phosphate, calcium carbonate, calcium pyrophosphate, insoluble sodium metaphosphate, abrasives such as hydrated silicic acid, glycerin, sorbitol,
Thickening agents such as propylene glycol and polyethylene glycol, carboxymethyl cellulose, carrageenan, sodium alginate, Veegum, hydroxyethyl cellulose, binders such as polyvinyl alcohol, saccharin sodium, glycyrrhizin salts, stevioside, neohesperidin dihydrochalcone, paramethoxycinnamic aldehyde , sweeteners such as perilartine, flavoring agents such as menthol, carvone, anethole, etc. are used, as well as fluorides such as sodium monofluorophosphate, tin fluoride, sodium fluoride, bactericidal agents such as chlorhexidine salts, sodium phosphate, etc. Active ingredients such as phosphoric acid compounds, enzymes such as dextranase and amylase, and anti-inflammatory agents such as ε-aminocaproic acid, tranexamic acid and allantoinate are used as appropriate.

Also, in mouthwashes and other mouthwashes, ingredients are appropriately blended depending on the properties of each product.

The oral composition of the present invention has an average degree of esterification of 0.5 to
By using 3.0% lactitol fatty acid ester (however, the number of carbon atoms in the acyl group of the fatty acid is 8 to 20), the taste, such as bitterness and astringency, is significantly improved compared to when using sucrose fatty acid ester. improved, and has good foaming properties,
It is easy to use and has an excellent juice effect.

It also has excellent storage stability, and in the case of toothpaste, for example, deterioration (discoloration, liquid separation, etc.) is unlikely to occur even after long-term storage.

Moreover, it is made from lactitol, which has higher stability against heat, acids and alkalis than sucrose, and is much less fermentable, making it suitable for oral use and also containing antibacterial agents, enzymes, fluorine compounds, etc. Since the ionic active ingredient can be stably blended, its function can be fully demonstrated during use.

Next, the present invention will be explained in more detail with reference to Examples.

Note that all percentages are percentages by weight. Example 1 A toothpaste with the formulation shown in Table 1 containing lactitol lauric acid monoester as a foaming agent (toothpaste of the present invention) and a comparative toothpaste using sucrose lauric acid monoester were prepared according to conventional methods, and the feeling of use was evaluated. (taste, effervescence) sensory test (9 panelists) and 50°C
A stability test was conducted when the product was stored for one month.

The results are shown in Tables 2 and 3.

In addition, both lactitol fatty acid monoester and sucrose lauric acid monoester have an average degree of esterification of about 1.
．． 2. Monoester content is approximately 80%.

Furthermore, moldability refers to how easily the toothpaste can be applied to the brush, liquid separation refers to the degree of separation of the liquid phase of the toothpaste, and rough skin refers to the smoothness of the toothpaste.
Also, discoloration is the degree of change in the color of the toothpaste (compared to immediately after manufacturing).
represents.

As can be seen from the results in Table 2, the toothpaste of the present invention had clearly superior taste without any loss in foaming properties.

Furthermore, as is clear from the results in Table 3, the toothpaste of the present invention was superior in terms of liquid separation, rough skin, and discoloration.

Similarly, the same results as above were obtained when coconut fatty acid ester, hardened beef tallow fatty acid ester, and oleic acid ester were used.

Example 2 The oral compositions of Examples 2 to 6 all had the same good feel and stability as the toothpaste of the present invention of Example 1.

Claims (1)

[Scope of Claims] 1 Lactitol fatty acid ester with an average degree of esterification of 0.5 to 3.0 (provided that the acyl group of the fatty acid has 8 to 8 carbon atoms)
20) An oral composition containing. 2. The oral composition according to claim 1, wherein the monoester content of the lactitol fatty acid ester is 60% by weight or more. 3 The amount of lactitol fatty acid ester is 0.1 to 5
．． The oral composition according to claim 1 or 2, which contains 0% by weight.