Foamable oral care composition

Abstract

The invention provides a foamable oral care composition which contains a foaming agent and a foam synergistic agent, and the foaming agent is one or a combination of more of soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptides (CPP), oat protein and vital gluten; the foam synergistic agent is one or a combination of more of carrageenan gum, abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, karaya gum, cassia seed gum, caesalpinia spinosa gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, sa-hao seed gum, gleditsia sinensis lam carbohydrate gum, sanxian gum and sesbania gum. The foam amount of the toothpaste is increased, the foaming amount of the toothpaste using a chemical surfactant in the market can be achieved, and the habit of consumers on the foam demand of the toothpaste can be completely met.

Description

Technical Field

[0001] This invention relates to an oral care composition, and more particularly to a foamable oral care composition. Background Technology

[0002] The history of teeth cleaning dates back to ancient Egypt, where toothbrushes made of twigs were used. The Romans were particularly meticulous in their oral care, but their toothpaste formula was quite unique. One of the main ingredients in Roman toothpaste was coal powder, derived from various combusted materials, including animal bones and oyster shells. These ingredients were finely ground to obtain a smooth, even texture, and then mixed with binders such as honey to form a paste. Surprisingly, another ingredient in their toothpaste was crushed rat brain, believed to enhance its effectiveness. The most peculiar ingredient, however, was undoubtedly human urine, imported in large quantities from Portugal. The ammonia in urine was thought to have teeth-whitening properties, making it a popular mouthwash and teeth whitening agent.

[0003] In 1824, a European dentist first added soap to toothpaste, creating the world's first foaming toothpaste. During World War II, Germany faced a shortage of edible oils due to the Allied blockade, prompting scientists to search for alternatives to soap for cleaning. It wasn't until 1941 that German scientists invented petroleum-derived synthetic surfactants, which were widely used in cleaning products. Toothpaste also began using the synthetic surfactant sodium lauryl sulfate, replacing traditional soap ingredients. Today, 65% of toothpaste still contains sodium lauryl sulfate, along with more than ten other synthetic surfactants, collectively known as chemical foaming agents.

[0004] In short, for the past 200 years, we've been brushing our teeth with toothpaste containing chemical foam. While brushing with foaming toothpaste containing soap or synthetic surfactants might sound absurd, the fact remains that even knowing the truth about foam, and even with the existence of toothpaste without any chemical surfactants over 20 years ago, most people still find it difficult to accept safe, foam-free toothpaste. The reason is simple: consumers have become accustomed to using foaming toothpaste and consider traditional products proven over a century to be reliable choices. Therefore, chemical foaming toothpaste has continued to spread for decades, and oral health problems have gradually increased generation after generation.

[0005] In fact, many children are unwilling or even hate brushing their teeth. They might say the toothpaste is spicy, but the real reason is that the foaming agents in toothpaste, namely chemical surfactants, irritate children's mouths, causing discomfort, and thus they avoid brushing. Studies have shown that toothpaste containing the chemical surfactant sodium lauryl sulfate can damage taste buds in the mouth, causing food to taste different after brushing. Some people find orange juice bitter, while others find it tasteless. In fact, all chemicals containing surfactants (whether natural or synthetic) can damage taste buds in the mouth, causing people to lose their accurate taste perception of food.

[0006] In addition, the chemical surfactants contained in the widely used foam toothpaste can damage and disrupt the oral mucosa and oral microbial flora. Since the oral cavity is the gateway to the human body, the diversity of oral microorganisms and the balance of the microecology are the guarantee for the safety of the oral cavity. Therefore, the development of toothpaste that is completely surfactant-free and can foam has always been the pursuit of the industry.

[0007] The applicant filed patents CN111920755A and CN111920758A on September 11, 2020 and September 23, 2020, respectively. The above patents protect food-grade toothpaste without chemical surfactants and preservatives. The significant feature of this invention is that it can still foam without any form of surfactant, thus satisfying consumers' preference for toothpaste foam.

[0008] The two invention patents mentioned above solve the problem of achieving foaming without using any surfactants, thus satisfying consumer usage habits and making product promotion easier. However, the foaming agent used is prepared by chemically synthesizing and modifying natural cellulose, which is a drawback. Summary of the Invention

[0009] To overcome these shortcomings, the inventors have been searching for natural substances derived from food ingredients to prepare truly 100% natural toothpaste, completely solving the problem of zero environmental pollution and zero burden. Inspired by the foaming effect of stirring eggs and the abundant foam produced when making soy milk, the inventors realized that proteins have a foaming effect. They began screening a large number of edible-grade plant-based and milk-based proteins. The results showed that while a few plant proteins and milk protein hydrolysates had a foaming effect in toothpaste, the foam was minimal and easily dissipated, insufficient to meet users' requirements for toothpaste foam. Further research revealed that some natural carbohydrates could be combined with the aforementioned protein foaming agents to create toothpaste that increased and stabilized foam. Further in-depth research uncovered 16 foam synergists and foaming agents that could be combined to solve the problem of single natural substances not meeting the foam requirements of toothpaste.

[0010] This invention provides a foamable oral care composition containing a foaming agent and a foam synergist. The foaming agent is one or more of the following: soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten. The foam synergist is one or more of the following: kalachakra gum, okra gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, cassia seed gum, aralia seed gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum.

[0011] Preferably, the foaming agent is one of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten; the foam synergist is one or more combinations of Calaya gum, okra gum, fenugreek gum, guar gum, locust bean gum, black privet gum, aralia gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum.

[0012] Preferably, the foaming agent is one of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten; and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vegan gum, and guar gum.

[0013] Preferably, the foaming agent is soy protein isolate, and the foam synergist is one or more of the following: kanamycin gum, okra gum, fenugreek gum, guar gum, locust bean gum, ebony gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.5%-5%.

[0014] Preferably, the foaming agent is soy protein isolate, and the foaming agent accounts for 1%-10% by weight, and the foam synergist accounts for 0.25%-2.0%.

[0015] Preferably, the foaming agent is hydrolyzed wheat protein, and the foam synergist is one or more of the following: keratin, hibiscus gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.5%-5%.

[0016] Preferably, the foaming agent is hydrolyzed wheat protein, and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vetiver gum, and guar gum, wherein the foaming agent is 0.5%-10% by weight, and the foam synergist is 0.25%-2.0%.

[0017] Preferably, the foaming agent is potato protein, and the foam synergist is one or more of the following: kalachakra gum, okra gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.5%-5%.

[0018] Preferably, the foaming agent is potato protein, and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vetiver gum, and guar gum, wherein the foaming agent is 1%-10% by weight and the foam synergist is 0.25%-2.0%.

[0019] Preferably, the foaming agent is casein phosphopeptide (CPP), and the foam synergist is one or more of the following: kalachakra gum, okra gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 0.5%-15%, and the foam synergist is 0.5%-5%.

[0020] Preferably, the foaming agent is casein phosphopeptide (CPP), and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vetiver gum, and guar gum. By weight percentage, the foaming agent is 0.5%-15%, and the foam synergist is 0.25%-2.0%.

[0021] Preferably, the foaming agent is oat protein, and the foam synergist is one or more of the following: Calaya gum, okra gum, fenugreek gum, guar gum, locust bean gum, black privet gum, aralia gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.5%-5%.

[0022] Preferably, the foaming agent is oat protein, and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vetiver gum, and guar gum, wherein the foaming agent is 0.5%-10% by weight, and the foam synergist is 0.25%-2.0%.

[0023] Preferably, the foaming agent is gluten powder, and the foam synergist is one or more of the following: Calaya gum, okra gum, fenugreek gum, guar gum, locust bean gum, black privet gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum. By weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.5%-5%.

[0024] Preferably, the foaming agent is gluten powder, and the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vetiver gum, and guar gum, with the foaming agent accounting for 1%-10% by weight and the foam synergist accounting for 0.25%-2.0%.

[0025] The oral care composition of the present invention can be any oral cleaning product such as toothpaste, tooth powder, or toothpaste solid tablets. Furthermore, the oral care composition of the present invention is not limited to humans, but can also be used for oral cleaning of animals such as pets. The animal oral care composition also includes toothpaste, tooth powder, etc.

[0026] In this invention:

[0027] Carrageenan gum, scientific name: Sterculia Gum, also known as: West Yellow Gum, Carrageenan, Indian Gum;

[0028] Okra gum, scientific name: Abelmoschus Manihot Gum, also known as okra gum or okra fiber gum;

[0029] Fenugreek gum, also known as fenugreek gum or fenugreek jelly;

[0030] Guar gum, scientific name: Guar Gum, also known as guar gum;

[0031] Locust bean gum, also known as carob gum or St. John's bread gum;

[0032] Karaya gum, also known as Indian gum or Karaya resin.

[0033] Cassia gum, scientific name: Cassia Gum, also known as: Cassia gum, Cassia polysaccharide gum;

[0034] Albizia Gum, also known as spiny acacia gum or spiny chamomile gum;

[0035] Flaxseed gum, scientific name: Linseed Gum, also known as flaxseed polysaccharide;

[0036] Sodium alginate, scientific name: Sodium Alginate, also known as sodium alginate or brown algin;

[0037] Astragalus gum, scientific name: Astragalus Gum, also known as membranous astragalus gum, scutellaria gum;

[0038] Welan gum, scientific name: Welan Gum, also known as: Welan gum, Welan polysaccharide;

[0039] Saikosaponin Gum, also known as Saikosaponin cellulose or Saikosaponin polysaccharide;

[0040] Glucomannan, also known as konjac gum or mannan;

[0041] Three Immortals Gum, scientific name: Tragacanth Gum, also known as American ginseng gum, Arabic gum;

[0042] Sesbania gum, scientific name: Sesbania Gum; also known as sesbania fiber gum, sesbania polysaccharide gum.

[0043] The foamable oral care composition of the present invention, by compounding a foaming agent and a foam synergist, and specifying that the foaming agent is one or more combinations of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten, and specifying that the foam synergist is one or more combinations of Calaya gum, okra gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, cassia seed gum, aralia elata gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum, increases the foam volume of toothpaste to the level of commercially available toothpastes using chemical surfactants, and can fully meet consumers' habitual need for toothpaste foam. Detailed Implementation

[0044] The present invention will be further described in detail below through embodiments, which are intended to illustrate the invention and not limit it. It should be noted that those skilled in the art can make various improvements and modifications to the present invention without departing from the principles of the invention, and these improvements and modifications also fall within the protection scope of the present invention.

[0045] Foaming Test Method: The foaming property of toothpaste is determined as follows: Squeeze a 1cm strip of toothpaste onto a toothbrush. Wet the toothbrush with water in a cup. Then, brush your front teeth with your mouth closed for 25 seconds, approximately 40 strokes back and forth in your mouth. Observe the foaming property of the toothpaste and rate the amount of foam produced using a number from 0 to 4. 0 indicates no foaming, 1 indicates a small amount of foam, 2 indicates some foaming ability, 3 indicates acceptable foam, and 4 indicates very rich foam. The "+" after the number, such as "2+", indicates more foam than 2 but less than 3. "4" indicates no difference in foam production compared to toothpaste containing chemical surfactants, and "4+" indicates more foam than 4.

[0046] Unless otherwise specified, all terms in this invention refer to mass percentage.

[0047] Example 1:

[0048] Plant proteins and milk proteins are widely used proteins in food. Researchers in this invention discovered that proteins have a foaming effect, so they collected large quantities of plant-derived and milk-derived proteins and added them to toothpaste to test their relative foaming abilities. The experimental design is as follows:

[0049] Formula: Sorbitol 55 (70% concentration), dicalcium phosphate 22, glycerol 5.5, xylitol 5.5, cellulose 2.2, starch 2.2, water 3.6, Xn 4.0

[0050] In the above formulations: Xn represents proteins from different sources, with protein content between 50-100% (w / w); different formulations are prepared by selecting different proteins.

[0051] Table 1: Test results of foaming ability of different plant proteins

[0052]

[0053]

[0054] The above experiments summarized the results. Plant proteins with foam scores of 0 and 1 were removed. It was found that six substances, namely soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and wheat gluten, had a certain foaming effect. However, compared with chemical foam toothpaste, the foam was still less and could not meet the needs of users. Further improvement in foaming ability is needed.

[0055] Example 2:

[0056] This invention considers finding natural products that can synergistically increase foam with the aforementioned foaming ingredients. The six foaming agents and potentially foam-increasing natural ingredients are combined in the following formulations:

[0057] A1-Yn toothpaste formula: Sorbitol 35 (70% concentration), Dicalcium phosphate 23, Glycerin 19.5, Xylitol 5.5, Cellulose 1.2, Water 8.8, An 3.0, Yn 3.0

[0058] In the above formula, the six foaming ingredients (X3 soy protein isolate, X11 hydrolyzed wheat protein, X14 potato protein, X18 casein phosphopeptide CPP, X20 oat protein, X23 wheat gluten) are represented by the code An, and the corresponding ingredients are: A1 (X3), A2 (X11), A3 (X14), A4 (X18), A5 (X20), A6 (X23). An is used at a concentration of 3% (w / w).

[0059] Then An was compounded with different potentially synergistic foaming ingredients Yn to form toothpaste, where "n" in Yn is an Arabic numeral, and different numbers in Yn represent different natural substances. The concentration of Yn was set to 3% (w / w). The foam produced by the toothpaste was then tested as before and recorded in the table below.

[0060] Table 2: A1 shows the test results of the foaming ability of different natural components in soy protein isolate.

[0061]

[0062]

[0063] As shown in Table 2, when A1 protein is combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Kalanchoe gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argentifolia gum, Cassia seed gum, Cortex argentifolia gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia fordii gum, Artemisia argyi gum, Gum kaempferi gum, Three-in-One gum, and Guillainia gum), the synergistic effect can significantly improve the production of rich foam in toothpaste.

[0064] Table 3: A2 shows the test results of the foaming ability of different natural components in hydrolyzed wheat protein.

[0065]

[0066]

[0067] As shown in Table 3, when A2 protein is combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Caracas gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argentifolia gum, Cassia seed gum, Cortex argentifolia gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia fordii gum, Artemisia argyi gum, Gum kaempferi gum, Three-in-One gum, and Guillainia gum), the synergistic effect can significantly improve the production of rich foam in toothpaste.

[0068] Table 4: Test results of foaming ability of different natural components when A3 is potato protein

[0069]

[0070]

[0071] As shown in Table 4, when A3 protein is combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Caracas gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argentifolia gum, Cassia seed gum, Cortex argentifolia gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia fordii gum, Artemisia argyi gum, Gum kaempferi gum, Three-in-One gum, and Guillainia gum), the synergistic effect can significantly improve the production of rich foam in toothpaste.

[0072] Table 5: Foaming ability test results of different natural ingredients when A4 is casein phosphopeptide (CPP)

[0073]

[0074]

[0075] As shown in Table 5, when A4 protein is combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Caracas gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argentifolia gum, Cassia seed gum, Cortex argentifolia gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia fordii gum, Artemisia argyi gum, Gum kaempferi gum, Three-in-One gum, and Guillainia gum), the synergistic effect can significantly improve the production of rich foam in toothpaste.

[0076] Table 6: Test results of foaming ability of different natural ingredients when A5 is oat protein

[0077]

[0078]

[0079] As shown in Table 6, when A5 protein (oat protein) is combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Carajá gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argenteum gum, Cassia seed gum, Cortex argenteum gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia gum, Artemisia argyi gum, Gum kaempferi, Gum kaempferi, Gum kaempferi, and Guillainia gum), the synergistic effect can significantly improve the production of rich foam in toothpaste.

[0080] Table 7: Test results of foaming ability of different natural ingredients when using wheat gluten powder (A6)

[0081]

[0082]

[0083] As shown in Table 7, A6 protein (gluten powder) can significantly enhance the production of rich foam in toothpaste when combined with Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, and Y29 (corresponding to the following substances: Carrageenan gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex argenteum gum, Cassia seed gum, Cortex argenteum gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vernicia fordii gum, Artemisia argyi gum, Gum kaempferi, Gum kaempferi, and Guillain gum, respectively).

[0084] In summary, natural foaming agents A1, A2, A3, A4, A5, and A6 (corresponding to soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten, respectively) can be combined with Carajá gum, Abelmoschus mandshurica gum, Fenugreek gum, Guar gum, Locust bean gum, Erythrina variegata gum, Cassia seed gum, Erythrina variegata gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vegan gum, Artemisia argyi gum, Saponin gum, Three-Fragrance gum, and Guillain gum to formulate toothpaste. The latter can synergistically increase the foam volume of toothpaste, achieving a foam volume comparable to toothpastes using chemical surfactants on the market, fully meeting consumers' habitual demand for toothpaste foam.

[0085] Example 3:

[0086] This invention also tested the foam production produced by combining the above-mentioned different foaming agents and synergistic foam enhancers at different dosages.

[0087] AnBn-Xn toothpaste formula: Glycerin 30.0, Dicalcium phosphate Xm (this amount varies), Water 20, Sorbitol 14.0, Xylitol 5.0, Cellulose 2.2, Starch 2.3, An-Xn, Bn-Xn

[0088] In the above formula, An represents a natural foaming agent, and A1, A2, A3, A4, A5, and A6 represent soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten, respectively.

[0089] Bn represents different synergistic foaming substances, and B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, and B16 are used to represent foam synergists (corresponding to Caracas gum, okra gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, cassia seed gum, aralia seed gum, linseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanxian gum, and guar gum).

[0090] In the above formula, Xm represents the amount of dicalcium hydrogen phosphate added. This amount varies depending on the formula, and is adjusted to meet the 100% total amount of all ingredients. Alternatively, it can be understood as follows: the percentage of dicalcium hydrogen phosphate added is 100% minus the sum of the percentages of all other ingredients except dicalcium hydrogen phosphate. For example, if the percentage of all ingredients except dicalcium hydrogen phosphate in the formula is 85%, then the required amount of dicalcium hydrogen phosphate is 15% (w / w). That is, if all raw materials in the formula are calculated as 100 parts, then 15 parts of dicalcium hydrogen phosphate need to be added.

[0091] Xm represents different combinations of dosages of An and Bn used to formulate toothpaste and test its foaming properties.

[0092] Table 8: Foaming Ability Test Results of A1Bn-Xm Formulation

[0093]

[0094]

[0095]

[0096] Table 8 shows that, at concentrations of 1.0-10.0% (w / w), soy protein isolate can be combined with 0.5-5.0% (w / w) of various gums, including Carrageenan gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cordyceps gum, Erythrina gum, Flaxseed gum, Astragalus gum, Artemisia gum, and Saponin gum, to prepare toothpaste that produces a foaming toothpaste acceptable to consumers. Similarly, at concentrations of 1.0-10.0% (w / w), soy protein isolate can be combined with 0.25-2.0% (w / w) of various gums, including Cassia seed gum, Sodium alginate, Vernicia gum, and Guillain gum, to prepare toothpaste that produces a foaming toothpaste acceptable to consumers.

[0097] Table 9: Foaming Ability Test Results of A2Bn-Xm Formulation

[0098]

[0099]

[0100]

[0101]

[0102] Table 9 shows that hydrolyzed wheat protein at concentrations of 0.5-10.0% (w / w) and Calaya gum and okra gum at concentrations of 0.5-5.0% (w / w) are respectively comparable.

[0103] Fenugreek gum, guar gum, locust bean gum, ark tung tree gum, aralia elata gum, flaxseed gum, astragalus gum, artemisia gum, and saponin gum can be compounded to prepare toothpaste, producing a foaming toothpaste acceptable to consumers. Hydrolyzed wheat protein at concentrations of 0.5-10.0% (w / w) can be compounded with cassia seed gum, sodium alginate, vetiver gum, and guar gum at concentrations of 0.25-2.0% (w / w), respectively, to prepare toothpaste, producing a foaming toothpaste acceptable to consumers.

[0104] Table 10 shows the foaming ability test results of the A3Bn-Xm formulation.

[0105]

[0106]

[0107]

[0108]

[0109] Table 10 shows that potato protein at concentrations of 0.5-10.0% (w / w) combined with 0.5-5.0% (w / w) of various gums, including Calaya gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cordyceps gum, Aralia elata gum, Flaxseed gum, Astragalus gum, Artemisia gum, and Saponin gum, can produce foamy toothpaste acceptable to consumers. Similarly, potato protein at concentrations of 0.5-10.0% (w / w) combined with 0.25-2.0% (w / w) of various gums, including Cassia seed gum, sodium alginate, Vernicia fordii gum, and Guillain gum, can also produce foamy toothpaste acceptable to consumers.

[0110] Table 11: Foaming Ability Test Results of A4Bn-Xm Formulation

[0111]

[0112]

[0113]

[0114]

[0115] As shown in Table 11, the casein phosphopeptide (CPP) content ranges from 0.5% to 15.0%.

[0116] Toothpaste prepared by compounding casein phosphopeptide (CPP) at concentrations of 0.5-5.0% (w / w) with various other ingredients, including kalachakra gum, hibiscus gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, flaxseed gum, astragalus gum, artemisia gum, and saponin gum, can produce a foaming toothpaste acceptable to consumers. Similarly, toothpaste prepared by compounding casein phosphopeptide (CPP) at concentrations of 0.5-15.0% (w / w) with various other ingredients, including cassia seed gum, sodium alginate, vetiver gum, and guar gum, can also produce a foaming toothpaste acceptable to consumers.

[0117] Table 12: Foaming ability test results of A5Bn-Xm formulation

[0118]

[0119]

[0120]

[0121]

[0122] Table 12 shows that toothpaste prepared by combining oat protein at concentrations of 0.5-10.0% (w / w) with 0.5-5.0% (w / w) of various gums, including Carrageenan gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cordyceps gum, Aralia elata gum, Flaxseed gum, Astragalus gum, Artemisia gum, and Saponin gum, can produce a foaming toothpaste acceptable to consumers. Similarly, toothpaste prepared by combining oat protein at concentrations of 0.5-10.0% (w / w) with 0.25-2.0% (w / w) of various gums, including Cassia seed gum, sodium alginate, Vernicia fordii gum, and Guillain gum, can also produce a foaming toothpaste acceptable to consumers.

[0123] Table 13: Foaming Ability Test Results of A6Bn-Xm Formulation

[0124]

[0125]

[0126]

[0127]

[0128] Table 13 shows that toothpaste prepared by compounding gluten powder at concentrations of 1.0-10.0% (w / w) with 0.5-5.0% (w / w) of various gums, including Carrageenan gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cordyceps militaris gum, Aralia elata gum, Flaxseed gum, Astragalus gum, Artemisia argyi gum, and Saponin gum, can produce a foaming toothpaste acceptable to consumers. Similarly, toothpaste prepared by compounding gluten powder at concentrations of 1.0-10.0% (w / w) with 0.25-2.0% (w / w) of various gums, including Cassia seed gum, sodium alginate, Vernicia fordii gum, and Guillain gum, can also produce a foaming toothpaste acceptable to consumers.

[0129] Example 4:

[0130] Example 4 Toothpaste formulation of AxBz: Glycerin 44.0, Dicalcium phosphate 23, Water 20, Xylitol 5.0, Starch 2.0, Ax 3.0, Bz 3.0.

[0131] In the above formula, Ax represents a natural foaming agent. Ax is any combination of proteins A1, A2, A3, A4, A5, and A6 (representing soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and wheat gluten, respectively). For example, if Ax is a combination of A1, A2, and A3, the specific expression is A(1+2+3). If the addition amount in the formula is 3% (w / w), it is calculated as 1 / 3 of the total proportion, that is, A1, A2, and A3 are each added at 1% (w / w) in the formula, and other combinations are calculated accordingly. Bz represents different synergistic foaming agents. Bz is any combination of foam synergists B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, and B16 (representing the foam synergists Caracas gum, Okra gum, Fenugreek gum, Guar gum, Locust bean gum, Cortex taiwaniana gum, Cassia seed gum, Cortex taiwaniana gum, Flaxseed gum, Sodium alginate, Astragalus gum, Vegan gum, Artemisia argyi gum, Saponin gum, Three-Fragrance gum, and Guillain gum). For example, if Bz is a combination of B1, B2, and B3, the specific expression is B(1+2+3). If the addition amount in the formula is 3% (w / w), it is calculated as 1 / 3 of the total proportion, that is, B1, B2, and B3 are each added at 1% (w / w) in the formula, and other combinations are calculated in the same way. Toothpaste was prepared by compounding 3% (w / w) of foaming agent Ax and 3% (w / w) of foam enhancer Bz, and the stability of the toothpaste formulation was tested.

[0132] Table 14 Foaming Ability Test Results of AxBz Formulation

[0133] Implement 4-AxBz toothpaste <![CDATA[A (1+2) ]]> <![CDATA[A (3+4) ]]> <![CDATA[A (5+6) ]]> <![CDATA[A (1+2+3) ]]> <![CDATA[A (4+5+6) ]]> <![CDATA[A (2+3+4) ]]> <![CDATA[B (1+2+3+4) ]]> 4 4 4 4+ 4 4 <![CDATA[B (3+4+5+6) ]]> 4 4+ 4 4 4+ 4 <![CDATA[B (5+6+7+8) ]]> 4 4 3+ 4 4+ 4 <![CDATA[B (7+8+9+10) ]]> 4 4+ 4 4+ 4 4 <![CDATA[B (9+10+11+12) ]]> 4 4 4 4 4 4 <![CDATA[B (13+14+15+16) ]]> 4 4+ 4+ 4 4 4 <![CDATA[B (1+2+15+16) ]]> 4 4 4 4 4 4 <![CDATA[B (3+4+13+14) ]]> 4 4 4+ 4 4+ 4 <![CDATA[B (5+6+11+12) ]]> 4 4 4 4 4 4

[0134] As shown in Table 14, toothpaste formulated by any random combination of the above 6 foaming agents (soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten) and 16 foam synergists (caralania gum, hibiscus gum, fenugreek gum, guar gum, locust bean gum, ark pine gum, cassia seed gum, aralia elata gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum) has the same foaming effect as the combination of a single foaming agent and a single foam synergist, which can fully meet consumers' needs for foam toothpaste.

[0135] Example 5:

[0136] AnBn toothpaste formula: Glycerin 40.0, Dicalcium phosphate 23, Water 20, Xylitol 5.0, Sorbitol 4.0, Starch 2.0, An 3.0, Bn 3.0.

[0137] In the above formula, An represents natural foaming agents, represented by A1, A2, A3, A4, A5, and A6 respectively (representing soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten). Bn represents different synergistic foaming substances, represented by B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, and B16 respectively (corresponding to Caracas gum, okra gum, fenugreek gum, guar gum, locust bean gum, black privet gum, cassia seed gum, aralia seed gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum). Toothpaste was prepared by compounding 3% (w / w) of foaming agent An and 3% (w / w) of foam enhancer Bn, and the stability of the toothpaste formulation was tested.

[0138] The stability testing method for toothpaste is as follows:

[0139] Destructive reinforcement test cycle

[0140] 1. High-temperature stage: Place the sample in a constant temperature chamber, set the temperature to 45℃, and maintain it for 24 hours.

[0141] 2. Return to room temperature: Remove the sample and leave it at room temperature for 24 hours.

[0142] 3. Low temperature stage: Place the sample in a freezer and set the temperature to -18℃ for 24 hours.

[0143] 4. Return to room temperature: Remove the sample and leave it at room temperature for 24 hours.

[0144] Repeat the above cycle 10 times. After completing one cycle, observe the appearance stability of the toothpaste. If the appearance of the toothpaste does not change after 10 cycles and the toothpaste is stable, then the stability of the toothpaste is considered to be qualified.

[0145] Table 15 Stability Tests of AnBn Formulations

[0146]

[0147]

[0148] As shown in Table 15, toothpaste prepared by combining the above six natural foaming agents (soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten) with naturally derived foam synergistic stabilizers (caralaia gum, okra gum, fenugreek gum, guar gum, locust bean gum, guitong gum, cassia seed gum, aralia seed gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum) can obtain a stable toothpaste system, which is estimated to have a shelf life of more than 18 months.

[0149] The above specific embodiments are merely several optional embodiments of the present invention. Based on the technical solutions of the present invention and the relevant teachings of the above embodiments, those skilled in the art can make various alternative improvements and combinations to the above specific embodiments.

Claims

1. A foamable oral care composition, characterized in that, It contains a foaming agent and a foam synergist. The foaming agent is one or more of the following: soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten. The foam synergist is one or more of the following: kala-ya gum, okra gum, fenugreek gum, guar gum, locust bean gum, ebony gum, cassia seed gum, aralia seed gum, flaxseed gum, sodium alginate, astragalus gum, vetiver gum, artemisia gum, saponin gum, sanshin gum, and guar gum.

2. The foamable oral care composition according to claim 1, characterized in that: The foaming agent is one of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten; the foam synergist is one or more of the following: kala-ya gum, okra gum, fenugreek gum, guar gum, locust bean gum, tussock gum, aralia elata gum, hemp seed gum, astragalus gum, artemisia gum, and saponin gum.

3. The foamable oral care composition according to claim 1, characterized in that: The foaming agent is one of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten; the foam synergist is one or more combinations of cassia seed gum, sodium alginate, vegan gum, and guar gum.

4. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is soy protein isolate, and by weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.5%-5%.

5. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is soy protein isolate, and by weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.25%-2.0%.

6. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is hydrolyzed wheat protein, and the foaming agent accounts for 0.5%-10% by weight, while the foam synergist accounts for 0.5%-5%.

7. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is hydrolyzed wheat protein, and by weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.25%-2.0%.

8. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is potato protein, and by weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.5%-5%.

9. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is potato protein, and by weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.25%-2.0%.

10. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is casein phosphopeptide (CPP), and the foaming agent accounts for 0.5%-15% by weight, while the foam synergist accounts for 0.5%-5%.

11. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is casein phosphopeptide (CPP), and the foaming agent accounts for 0.5%-15% by weight, while the foam synergist accounts for 0.25%-2.0%.

12. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is oat protein, and by weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.5%-5%.

13. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is oat protein, and by weight percentage, the foaming agent is 0.5%-10%, and the foam synergist is 0.25%-2.0%.

14. The foamable oral care composition according to claim 2, characterized in that: The foaming agent is gluten powder, and by weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.5%-5%.

15. The foamable oral care composition according to claim 3, characterized in that: The foaming agent is gluten powder, and by weight percentage, the foaming agent is 1%-10%, and the foam synergist is 0.25%-2.0%.

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