Oral care composition containing methyl salicylate
A technology of methyl salicylate, oral care, applied in the field of oral care
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[0075] Method for evaluating the mouthfeel of wintergreen flavor
[0076] 1) Establishment of the evaluation team
[0077] Select 30 qualified sensory evaluators with reference to GB / T16291.1-2012 and GB / T12311-2012;
[0078] 2) Scoring criteria, the reviewer's correction of the evaluation criteria of holly flavor
[0079] Accurately weigh 1g, 2g, 5g, 10g of methyl salicylate, and weigh 10g of poloxamer, add it to 500ml of pure water and stir, so that the methyl salicylate is completely dissolved in the water evenly, and dilute to 1L with pure water , the holly flavor intensity is 1 point, 2 points, 7 points, 13 points respectively, and the holly flavor intensity of purified water is 0 point;
[0080] Take 20 mL of the above-mentioned reference sample solution, spit it out after fully gargling for 30 seconds (do not gargle with clear water), and evaluate the intensity of the wintergreen taste in the oral cavity at this time. The evaluator evaluates on a 15cm scale according ...
Embodiment 1-2
[0083] Embodiment 1-2, comparative example 1-5
[0084] Embodiment 1-2 and Comparative Example 1-5 are configured according to the formula in Table 1, and subjects are recruited to score the wintergreen flavor of the composition after being placed at room temperature for one week:
[0085] Table 1
[0086]
[0087] As can be seen from Table 1, all examples and comparative examples adjust the formulation pH with the buffer salt of pH7, and the pH values of the formulations of examples and comparative examples are close, and the mass percent of methyl salicylate in the composition is 0.9%. In the formula of Example 1, silicon dioxide was used as an abrasive, and sorbitol was used as a humectant. At this time, the wintergreen score score of the composition was 9.4; in the formula of Example 2, calcium hydrogen phosphate was used as an abrasive, and sorbitol was used as a moisturizing agent. At this time, the wintergreen flavor score was 9.5; in comparative example 1, silic...
Embodiment 3-6, comparative example 6-7
[0090] Embodiment 3-6, comparative example 6-7 are configured according to the formula of Table 2, and recruit subjects to score the wintergreen flavor of the composition after being placed at room temperature for a week:
[0091] Table 2
[0092]
[0093] For convenience of comparison, the formula of Example 1 is listed in Table 2.
[0094] As can be seen from Table 2, when the pH value of the composition was 5.5, the holly flavor score of the composition was 7.7, but when the pH dropped to 5.2, the holly flavor score decreased significantly, only 4.8; When the pH was increased to 6.0, the wintergreen score increased to 9.5, and when the pH was increased to 6.4, the wintergreen score remained at 9.5. When the pH was further increased to 7.0, the wintergreen score remained at 9.4. When the pH was increased to At 7.8, the holly flavor score was 8.2, with a downward trend, but the downward trend was small, but when the pH was further increased to 8.2, the holly flavor score de...
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