Solid mouthwash and preparation method thereof
A mouthwash and solid technology, which is applied in the field of oral care products, can solve the problems of mouthwash inconvenient to carry, and achieve the effect of improving the cleaning effect and enhancing the cleaning effect
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Embodiment 1
[0031] Overall overview of technical solutions:
[0032] A solid mouthwash of the invention comprises pure water, moisturizing agent, surface active agent, antibacterial agent, preservative, sweetener, fluoride, excipient, essence and flavoring agent.
[0033] Wherein, the humectant is a mixture of glycerin, propylene glycol, and sorbitol.
[0034] The surfactant is Poloxamer 407.
[0035] The bacteriostatic agent is cetylpyridinium chloride.
[0036] The preservative is potassium sorbate.
[0037] Sweeteners are sodium saccharin or sucralose.
[0038] Fluoride is sodium monofluorophosphate or sodium fluoride.
[0039] The excipient is agar or gelatin, both of which are food-grade curing agents.
[0040] A solid mouthwash, comprising the following raw materials in mass percentage: 78.955% pure water, 6.5% glycerin, 7% propylene glycol, 6.5% sorbitol, 0.4% poloxamer 407, 0.075% cetylpyridinium chloride, 0.05% potassium sorbate %, sodium saccharin 0.05%, sodium monofluorop...
Embodiment 2
[0045] A solid mouthwash, comprising the following raw materials in mass percentage: 77.275% pure water, 6.5% glycerin, 7% propylene glycol, 6.5% sorbitol, 0.4% poloxamer 407, 0.075% cetylpyridinium chloride, 0.05% potassium sorbate %, Sucralose 0.03%, Sodium Fluoride 0.05%, Gelatin 2%, Flavor 0.1%, Menthol 0.02%.
[0046] A preparation method of solid mouthwash, comprising the steps of:
[0047] S1: 77.275% pure water, 6.5% glycerin, 7% propylene glycol, 6.5% sorbitol, 0.4% poloxamer 407, 0.075% cetylpyridinium chloride, 0.05% potassium sorbate, 0.03% sucralose, 0.05% Sodium fluoride and 2% gelatin are added into a blender and stirred, the stirring speed is 300-400r / min, the stirring temperature is 40-60°C, and the stirring time is 10-20min.
[0048] S2: After stirring, when the temperature drops to 37-45° C., add 0.1% essence and 0.02% menthol, stir for 5-10 minutes, take out the bottle and let stand to obtain a solid mouthwash.
experiment example 1
[0049] Experimental example 1: Mouthwash texture experiment with different excipient additions
[0050] Experimental design: Texture experiments were carried out on solid mouthwash with different amounts of excipients. Take 15g of solid mouthwash and use a texture analyzer to test its hardness, elasticity and chewiness. Among them, elasticity: is detected in the second compression The ratio of the recovery height of the sample to the first compression deformation (Length2 / Length1). The difference between Groups 1-6 and Example 1 is only the amount of excipients added, the difference between Groups 7-14 and Example 2 is only the amount of excipients added, and the amount of excipients added in each experimental group And the test results are shown in the table below. From the data in Table 1, it can be seen that the amount of excipients has a greater impact on the texture properties of solid mouthwash. When the amount of agar added is less than 0.1% or the amount of gelatin ad...
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