JPS6217562B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oral composition containing a lactose fatty acid ester. Oral compositions contain surfactants to enhance their cleaning power. Surfactants have good foaming properties and excellent cleaning power, and since they are used in the oral cavity, they have little bitterness, astringency, etc.
It is desirable to have a good usability, such as no unpleasant taste or odor. Surfactants conventionally used in oral compositions include anionic surfactants and nonionic surfactants. Nonionic surfactants have good properties in terms of stabilization of active ingredients and reuse effects, but are unsatisfactory due to poor foaming properties, but anionic surfactants are widely used. In recent years, there has been a strong demand for improved usability such as youth effect, and sucrose fatty acid esters have come to be used. However, sucrose laurate has a very bad taste, while sucrose palmitate and sucrose stearate have the disadvantage of poor foaming. The present inventors conducted research on surfactants suitable for oral compositions that have good taste and good foaming properties, and found that the fatty acid has a carbon number of 8 to 20 and an average degree of esterification of 0.5 to 20. The present invention was completed based on the discovery that lactose fatty acid ester with a value of 3.0 has excellent properties. The present invention provides oral compositions such as toothpaste, powdered toothpaste, liquid toothpaste, mouthwash, etc. in which fatty acids have a carbon number of 8 to 20 and an average degree of esterification of 0.5 to 3.0.
It contains lactose fatty acid ester. Lactose fatty acid ester is produced from lactose and fatty acids or fatty acid derivatives. Since lactose monoester has better performance than polyester, the reaction is preferably carried out in an excess of lactose, fatty acid halide, and an organic solvent using a dehydrochlorination agent. Lactose fatty acid esters are preferably those in which the acyl group has 8 to 20 carbon atoms in terms of foaming properties and taste, and in particular, saturated acyl groups with 10 to 16 carbon atoms and monounsaturated acyl groups with 16 to 18 carbon atoms are preferable. Are suitable. Examples of such acyl groups include caproyl, lauroyl, myristoyl, palmitoyl, stearoyl, and oleoyl, which may be used alone or in a mixture. Examples of mixtures include coconut fatty acid residues, palm oil fatty acid residues, beef tallow fatty acid residues, and the like. The degree of esterification of lactose fatty acid ester is
0.5 to 3.0, preferably 0.8 to 2.0, with a monoester content of at least 60% by weight. The lactose 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. Depending on the type of the oral composition of the present invention,
Various known components can be used. For example, other surfactants include lauryl sulfate, olefin sulfonate, acyl sarcosinate, acyl monoglyceride sulfate, anionic surfactants such as soap, stearic acid monoglyceride, lauryl diethanolamide, polyoxyethylene sorbitan monolaurate, etc. There are nonionic active agents, amphoteric active agents, etc. Toothpastes contain abrasives such as dibasic calcium phosphate, calcium carbonate, calcium pyrophosphate, insoluble sodium metaphosphate, and hydrated silicic acid, thickening agents such as glycerin, sorbitol, propylene glycol, and polyethylene glycol, carboxymethyl cellulose, carrageenan, and sodium alginate. , binders such as Veegum, hydroxyethyl cellulose, and polyvinyl alcohol, fluorides such as sodium monofluorophosphate, tin fluoride, and sodium fluoride, disinfectants such as chlorhexidine salts, phosphoric acid compounds such as sodium phosphate, and dextra. Nase,
Enzymes such as amylase and anti-inflammatory agents such as ε-aminocaproic acid, tranexamic acid, and allantoinate are used as appropriate. Furthermore, sweeteners such as saccharin sodium, glycyrrhizin salts, stevioside, neohesperidyl dihydrochalcone, paramethoxycinnamic aldehyde, perilartine, and flavoring agents such as menthol, carvone, and anethole are used in oral compositions. . The lactose fatty acid ester used in the present invention has excellent foaming and taste, making it particularly suitable as an ingredient in toothpaste; the taste is further improved when glycerin or sorbitol is used as a thickening agent, and calcium phosphate is used as an abrasive. The taste is also improved by using In the oral composition of the present invention, the fatty acid has 8 carbon atoms.
By using a lactose fatty acid ester with an average esterification degree of ~20 and an average degree of esterification of 0.5 to 3.0, the taste is improved, with less bitterness, astringency, etc., and foaming. It has good properties and is easy to use. In addition, because it is made from lactose, which is less fermentable than sucrose, it is suitable for oral use, and can be stably blended with ionic active ingredients such as bactericides, enzymes, and fluorine compounds. Therefore, 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 lactose laurate as a foaming agent (toothpaste of the present invention) and a comparative toothpaste using sucrose laurate were prepared according to conventional methods, and the feeling of use was evaluated. A pairwise comparison sensory test (taste, effervescence) was conducted (9 panelists). The results are shown in Table 2. The lactose fatty acid ester and the sucrose fatty acid ester used had an average degree of esterification of about 1.2 and a monoester content of about 80%.

【table】

[Table] Panel that answered that the comparative toothpaste was good 0 2
le (noun)
Panels that answered the same level 0 2
The test results clearly showed that the toothpaste of the present invention was superior in both taste and foaming properties. Similarly, the same results were obtained for coconut fatty acid ester, hardened beef tallow fatty acid ester, and oleic acid ester. Example 2

【table】 Example 3

【table】 Example 4

【table】

【table】 Example 5

【table】 Example 6

[Table] The oral compositions of Examples 2 to 6 all had a good feel when used, similar to the toothpaste of the present invention of Example 1.

Claims (1)

[Scope of Claims] 1. An oral composition containing a lactose fatty acid ester whose fatty acid has 8 to 20 carbon atoms and an average degree of esterification of 0.5 to 3.0. 2 Monoester content of lactose fatty acid ester is 60
% or more by weight of the composition according to claim 1. 3. The composition according to claim 1 or 2, wherein the blended amount of lactose fatty acid ester is 0.1 to 5.0% by weight.