Manufacturing method of halitosis and tooth-decay preventing toothpaste

Abstract

The invention relates to a manufacturing method of halitosis and tooth-decay preventing toothpaste. The manufacturing method is characterized by comprising the following steps: (1) preparing an antibacterial polypeptide raw material and preparing a toothpaste raw material; and (2) adding the antibacterial polypeptide raw material in a toothpaste body manufacturing step in the toothpaste production process, so that the antibacterial polypeptide component is added into the toothpaste. The preparation of the antibacterial polypeptide comprises steps of dissolving 80 to 100 percent of antibacterial polypeptide concentrated crystallized powder with pure water and diluting to obtain an antibacterial polypeptide solution with the concentration of 0.001 to 5 percent. The toothpaste production process successively comprises the steps of toothpaste body production, inspection, toothpaste storage, finished product inspection, packaging, outer packaging, and warehousing. The manufacturing method is simple in technique and obvious in effect. A brand new toothpaste product is used for guiding a novel consumption concept of consumers, that is, the toothpaste is used for preventing the halitosis and the tooth decay.

Description

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AI Technical Summary

Benefits of technology

This patented innovation improves how long ago chewing gum was used on regular oral care regimens by adding an anti bacteria agent called chlorhexidinium acetate (CHA) into its formula. These agents are effective at killing harmful germs like molds while still being easy to use without causing damage from other ingredients such as flavorings. They also improve taste perception when they come off their hands during usage compared to traditional methods. Overall this improvement makes them easier to stop bad brasses and reduce dental issues associated therewith.

Problems solved by technology

This patented technical solution described in this patent relating to improving taste sensations during eating while reducing odour associated with poor quality chewing mouth syndrome (CSD) without causing harmful side reactions like stomach fluids or heart attacks. Additionally, certain ingredients used in food products containing probiotic substances could help fight plaque buildup and reduce malodours. These ingredient include lactic acicular protractile proteins called pyroglutonium diphosphochloridite protein (PCD), pseudoflagel nanotubbles, porous silica gel particles made up of calcium carbonate, collagen, alginate, laminated cell membranes, necrocytes, nerve fibers, blood vessels, saliva, urine, brain swells, skin disorders, rashes, pulverizing joints, and even systemic illnesses including lung abscesses and respiratory tract conditions.

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