Buccal product and preparation method thereof

Abstract

The invention discloses a buccal product and a preparation method thereof. The buccal product comprises a buccal composition, wherein the buccal composition comprises an active component, a filling agent, a flavoring stimulant and water; wherein the flavoring stimulants comprise a first flavoring stimulant and a second flavoring stimulant, the particle size of the first flavoring stimulant is smaller than or equal to 100 microns, and the particle size of the second flavoring stimulant is 300-1000 microns. According to the buccal product disclosed by the invention, the local stimulation of the buccal product is superposed with the continuous stimulation of the first taste-modifying stimulant with the smaller particle size by utilizing the pricking point feeling formed when the second taste-modifying stimulant with the larger particle size is locally contacted and dissolved in the oral cavity, so that the experience feeling of the buccal product is enhanced.

Description

Technical Field

[0001] This application relates to the field of oral sustained-release technology, and in particular to a mouth-sucking product and its preparation method. Background Technology

[0002] Oral lozenges are products that are slowly dissolved and released while held in the mouth, including but not limited to tobacco products such as nicotine pouches. Oral lozenges are typically placed in small pouches on the inner wall of the mouth, allowing for efficient absorption of the active ingredients through the mucous membrane.

[0003] However, existing oral products also have some defects and shortcomings. Taking nicotine pouches as an example, the irritation during use is mainly generated by components such as the alkalinity of nicotine, cooling agents, and pH-regulating substances. However, this kind of stimulation is mostly uniformly diffused and lacks "localized point impact," resulting in a weaker experience.

[0004] Therefore, how to improve the local stimulation of oral products and enhance the user experience remains a key research focus and challenge in this field. Summary of the Invention

[0005] The purpose of this application is to provide a new oral product and a method for preparing the same.

[0006] The following technical solution is adopted in this application:

[0007] This application discloses a mouth-sucking article comprising a mouth-sucking composition, the mouth-sucking composition comprising an active ingredient, a filler, a flavoring stimulant, and water; wherein the flavoring stimulant comprises a first flavoring stimulant and a second flavoring stimulant; the particle size of the first flavoring stimulant is less than or equal to 100 μm, and the particle size of the second flavoring stimulant is 300 μm to 1000 μm.

[0008] In one implementation of this application, the first flavoring stimulant is a salty agent.

[0009] In one implementation of this application, the second flavoring stimulant is a salty agent.

[0010] In one implementation of this application, the first flavoring stimulant is edible salt.

[0011] In one implementation of this application, the second flavoring stimulant is edible salt.

[0012] In one implementation of this application, the first flavoring stimulant includes at least one of sodium chloride and ammonium chloride.

[0013] In one implementation of this application, the second flavoring stimulant includes at least one of sodium chloride and ammonium chloride.

[0014] In one implementation of this application, the flavoring stimulant accounts for 10% to 20% of the mass of the oral composition.

[0015] In one implementation of this application, the mass ratio of the first flavoring stimulant to the second flavoring stimulant is 1:1 to 3:1.

[0016] In one implementation of this application, the active ingredient includes nicotine and / or nicotine derivatives.

[0017] In one implementation of this application, the active ingredient accounts for 1% to 20% of the mass of the oral composition.

[0018] In one implementation of this application, the filler includes at least one of microcrystalline cellulose, natural cellulose, porous hydroxymethyl cellulose, porous starch, gum arabic, maltodextrin, and sugar alcohols.

[0019] In one implementation of this application, the filler accounts for 30% to 65% of the mass of the oral composition.

[0020] In one implementation of this application, the water content of the oral product is greater than or equal to 10%.

[0021] In one implementation of this application, the water content of the oral product is 20% to 30%.

[0022] In one embodiment of this application, the oral composition further includes at least one of a sweetener, a cooling agent, an acidulant, a flavoring agent, a pH adjuster, an antioxidant, a binder, and a lubricant.

[0023] In one implementation of this application, the sweetener includes at least one selected from aspartame, acesulfame potassium, cyclamate, saccharin, sodium saccharin, sucralose, neotame, stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomaltitol, palaginitol, xylitol, lactitol, mannitol, erythritol and dextran.

[0024] In one implementation of this application, the cooling agent includes at least one of menthol, menthone, menthyl lactate, WS-3, WS-23, WS-12, and WS-5.

[0025] In one implementation of this application, the acidulant includes at least one of malic acid, citric acid, acetic acid, and tartaric acid.

[0026] In one implementation of this application, the pH adjuster includes at least one of sodium carbonate, sodium bicarbonate, potassium carbonate, magnesium carbonate, potassium bicarbonate, sodium citrate, glycerol, and phosphate buffer.

[0027] In one embodiment of this application, the adhesive includes at least one of hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl cellulose, sodium carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, copolyvinylpyrrolidone, and sodium alginate.

[0028] In one implementation of this application, the antioxidant includes at least one of sodium benzoate, parabens, sodium metabisulfite, sodium sulfite, ascorbic acid and its salts, thioglycerol, α-tocopherol, tert-butylhydroquinone, butylated hydroxytoluene, tert-butylhydroquinone, tea polyphenols, rosemary extract, and astaxanthin.

[0029] In one implementation of this application, the lubricant includes at least one of talc, micronized silica gel, and magnesium stearate.

[0030] In one embodiment of this application, the oral article further includes a permeation bag for sealing the oral composition, and the permeation bag is permeable to saliva.

[0031] This application also discloses a method for preparing an oral article, the method comprising:

[0032] Obtain a mixture, wherein the mixture includes water;

[0033] Obtain a first dry blend, wherein the first dry blend comprises a filler and a first flavoring stimulant;

[0034] The mixture is mixed with the first dry mixture and granulated to obtain mixed particles;

[0035] The second flavor stimulant is mixed evenly with the mixed particles to prepare an oral composition, wherein the particle size of the first flavor stimulant is less than or equal to 100 μm, and the particle size of the second flavor stimulant is 300 μm to 1000 μm.

[0036] In one embodiment of this application, the preparation method further includes encapsulating the oral composition into a permeation bag to obtain an oral article, wherein the permeation bag is permeable to saliva.

[0037] The beneficial effects of this application are as follows: The oral product of this application utilizes the "prickling sensation" formed when the second flavoring stimulant with a larger particle size dissolves in the local oral cavity to achieve a local stimulation sensation of the oral product, which is superimposed with the continuous stimulation of the first flavoring stimulant with a smaller particle size, thereby enhancing the experience of the oral product. Detailed Implementation

[0038] This study found that flavor stimulants with larger particle sizes produce a point-dissolution effect when they come into contact with and dissolve in the oral cavity, achieving a localized irritation sensation in oral products through "local point-impact".

[0039] Based on the above research and understanding, this application has creatively developed a new oral product, which includes an oral composition comprising an active ingredient, a filler, a flavoring stimulant, and water; wherein the flavoring stimulant comprises a first flavoring stimulant and a second flavoring stimulant; the particle size of the first flavoring stimulant is less than or equal to 100 μm, and the particle size of the second flavoring stimulant is 300 μm to 1000 μm.

[0040] It should be noted that flavor stimulants are commonly used components in oral products, such as edible salt, whose main function is to produce a sustained stimulating effect. However, the flavor stimulants added to existing oral products, such as salt, are all fine salt with uniform particle size, i.e., salt with a small particle size. The key to the oral product of this application lies in the use of two flavor stimulants with different particle sizes: a first flavor stimulant with a particle size less than or equal to 100 μm and a second flavor stimulant with a particle size of 300 μm to 1000 μm. The first flavor stimulant with a smaller particle size achieves sustained stimulation, while the second flavor stimulant with a larger particle size achieves instantaneous punctate stinging. This creates a superposition of instantaneous punctate stinging and sustained stimulation in the oral cavity. It can be understood that the key to this application lies in the use of two flavor stimulants with different particle sizes. As for the specific type of flavor stimulant, active ingredients, fillers, etc., they can all refer to existing oral products.

[0041] It should also be noted that the key to this application lies in the use of a second flavoring stimulant with a relatively large particle size, ranging from 300 μm to 1000 μm; specifically, the particle size of the second flavoring stimulant can be 300 μm, 350 μm, 400 μm, 450 μm, 500 μm, 550 μm, 600 μm, 650 μm, 700 μm, 750 μm, 800 μm, 850 μm, 900 μm, 950 μm, or 1000 μm. It is understandable that if the particle size of the second flavor stimulant is too small, for example, less than 300 μm, the local stimulating effect will be weak, making it difficult to produce an instantaneous punctate stinging effect. If the particle size of the second flavor stimulant is too large, for example, greater than 1000 μm, on the one hand, the presence of large particles will affect the uniform dispersion of other components in the oral product, which is not conducive to the preparation of the oral product. On the other hand, the particle size of the second flavor stimulant is too large, and its local release duration will be longer, which will not only affect the overall taste of the oral product, but also fail to achieve the instantaneous punctate stinging effect. Therefore, this application preferably uses a second flavor stimulant with a particle size of 300 μm to 1000 μm. Regarding the particle size of the first flavor stimulant, reference can be made to the particle size of flavor stimulants in existing oral products, such as the particle size of edible salt in oral products; however, in order to complement the uniform dispersion and local stimulating effect of the second flavor stimulant with a larger particle size in this application, the particle size of the first flavor stimulant in this application is preferably less than or equal to 100 μm, for example, the particle size of the first flavor stimulant can be 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm or 100 μm.

[0042] Fillers can ensure the stability of the product form of oral articles by increasing the solid content, that is, maintaining the volume and shape of the oral articles, such as in pouches or loose form. In some embodiments, the filler includes at least one selected from microcrystalline cellulose, natural cellulose, porous hydroxymethyl cellulose, porous starch, gum arabic, maltodextrin, and sugar alcohols. In some embodiments, the filler accounts for 30% to 65% of the oral composition by mass.

[0043] In some embodiments, the first flavoring stimulant is a salty agent.

[0044] In some embodiments, the second flavoring stimulant is a salty agent.

[0045] In some embodiments, the first flavoring agent is edible salt.

[0046] In some embodiments, the second flavoring agent is edible salt.

[0047] In some embodiments, the first flavoring stimulant includes at least one of sodium chloride and ammonium chloride.

[0048] In some embodiments, the second flavoring stimulant includes at least one of sodium chloride and ammonium chloride.

[0049] It should be noted that the key to this application lies in the use of a first flavoring stimulant with a particle size of less than or equal to 100 μm and a second flavoring stimulant with a particle size of 300 μm to 1000 μm. As for the specific selection of the flavoring stimulant, existing oral products can be referenced, including but not limited to edible salt.

[0050] In some embodiments, the flavor stimulant accounts for 10% to 20% of the mass of the oral composition. That is, the total mass of the first flavor stimulant and the second flavor stimulant accounts for 10% to 20% of the mass of the oral composition. If the content of the flavor stimulant is too low, the resulting sustained stimulation or "point stinging" will not be obvious enough, affecting the user experience; if the content of the flavor stimulant is too high, it will affect the taste of the oral product.

[0051] In some embodiments, the mass ratio of the first flavoring stimulant to the second flavoring stimulant is 1:1 to 3:1.

[0052] It should be noted that in this application, the function of the second flavoring stimulant with a larger particle size is to create an instantaneous, pinpoint stinging sensation, producing a localized irritation, while the function of the first flavoring stimulant with a smaller particle size is to create a continuous, uniform irritation. The two complement each other and are indispensable. It is understood that if the proportion of the first flavoring stimulant is too large, for example, greater than 3:1, then the corresponding proportion of the second flavoring stimulant will be small, making it difficult to provide a significant localized irritation; conversely, if the proportion of the second flavoring stimulant is too large, it will produce a large amount of localized irritation, filling the mouth with this strong stimulation, thus losing the effect of instantaneous, pinpoint stinging. Therefore, this application preferably uses a mass ratio of the first flavoring stimulant to the second flavoring stimulant of 1:1 to 3:1, for example, a mass ratio of 1:1, 2:1, or 3:1.

[0053] In some embodiments, the active ingredient includes nicotine and / or nicotine derivatives.

[0054] It should be noted that, in principle, the oral product of this application employs two types of flavor stimulants with different particle sizes: a first flavor stimulant with a particle size less than or equal to 100 μm and a second flavor stimulant with a particle size of 300 μm to 1000 μm, achieving the inventive concept of instantaneous punctate tingling combined with continuous stimulation, and is not limited to nicotine pouches. Therefore, the active ingredients are not limited to nicotine and / or nicotine derivatives; other substances, such as those with specific medical or active properties, such as caffeine, capsaicin, vitamins, tea polyphenols, and theophylline, are also applicable to this application. Regarding the nicotine derivatives of this application, all nicotine derivatives disclosed in the prior art can be referenced, and these are all applicable to this application. Exemplarily, nicotine includes natural nicotine and synthetic nicotine. Nicotine derivatives include one or more of the following: nicotine salts, nicotine in a matrix such as a glycobase or organometallic complex, nicotine-resin combinations, nicotine inclusion complexes, and non-covalently bound nicotine. Non-covalently bonded nicotine includes nicotine lactate, nicotine malate, nicotine salicylate, nicotine cyclodextrin encapsulated complex, nicotine hydrochloride, nicotine dihydrochloride, nicotine tartrate, nicotine tartrate dihydrate, nicotine sulfate, nicotine zinc chloride, and nicotine benzoate. Nicotine derivatives also include nicotine with substituents, such as 6-methylnicotine, 6-methylnicotine lactate, 6-methylnicotine malate, 6-methylnicotine salicylate, 6-methylnicotine cyclodextrin encapsulated complex, 6-methylnicotine hydrochloride, 6-methylnicotine dihydrochloride, 6-methylnicotine tartrate, 6-methylnicotine tartrate dihydrate, 6-methylnicotine sulfate, 6-methylnicotine zinc chloride, and one or more mixtures of 6-methylnicotine benzoate.

[0055] In some embodiments, the content of the active ingredient in the oral composition is 1% to 20% by mass.

[0056] In some embodiments, the water content of the oral product is greater than or equal to 10%. The water in the oral product has a releasing effect.

[0057] In some embodiments, the water content of the oral product is 20% to 30%.

[0058] It should be noted that this study found that when oral products contain water, especially when the water content is greater than or equal to 10%, such as 10%, 15%, 20%, 25% or 30%, the spot stimulation effect can be enhanced.

[0059] In some embodiments, the oral composition further includes at least one of a sweetener, a cooling agent, an acidulant, a flavoring agent, a pH adjuster, an antioxidant, a binder, and a lubricant.

[0060] Sweeteners can mask the bitter or pungent taste of active ingredients, enhancing the palatability of the product. Simultaneously, sweeteners can improve the feeling of enjoyment, making the product more like a snack or candy, reducing user resistance. Furthermore, sweeteners work synergistically with flavoring agents to enhance the expression of fruity, minty, and other flavors. In some embodiments, sweeteners include at least one of aspartame, acesulfame potassium, cyclamate, saccharin, sodium saccharin, sucralose, neotame, stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, starch sugars, lactose, sorbitol, maltitol, isomaltitol, palaginitol, xylitol, lactitol, mannitol, erythritol, and dextran.

[0061] Cooling agents can mask the bitter or pungent taste of active substances, improving the flavor and texture of the product. In some embodiments, cooling agents include at least one of menthol, menthone, menthyl lactate, WS-3, WS-23, WS-12, and WS-5.

[0062] Acidulants can mask the bitter or pungent taste of active ingredients, thus adjusting the flavor of the product. In some embodiments, acidulants include at least one of malic acid, citric acid, acetic acid, and tartaric acid.

[0063] Flavoring agents can improve taste and flavor, mask the odor of active substances such as nicotine, and enhance the user experience. At the same time, flavoring agents such as mint and spicy spices can stimulate the oral mucosa, promote saliva secretion, help active substances be released faster and absorbed through the mouth, and enhance the effect. In addition, the diverse flavors of flavoring agents (such as coffee, chocolate, cinnamon, etc.) can meet the preferences of different consumers and increase the product's appeal.

[0064] The pH adjuster neutralizes the irritation of acidic components, reduces the burning sensation in the mouth, and maintains a slightly alkaline environment. In some embodiments, the active substance includes nicotine or nicotine derivatives, which are non-ionic in an alkaline environment (pH 8-9), making them less prone to degradation and more easily absorbed through the oral mucosa, thus enhancing bioavailability and extending shelf life. Adding a pH adjuster also helps control the nicotine release rate. In some embodiments, the pH adjuster includes at least one of sodium carbonate, sodium bicarbonate, potassium carbonate, magnesium carbonate, potassium bicarbonate, sodium citrate, glycerol, and phosphate buffer.

[0065] Antioxidants can inhibit the oxidation reaction of easily oxidized components such as active substances, preventing rancidity, discoloration, or inactivation, slowing down component degradation, and maintaining the stability and flavor consistency of oral products. In some embodiments, antioxidants include at least one of sodium benzoate, parabens, sodium metabisulfite, sodium sulfite, ascorbic acid and its salts, thioglycerol, α-tocopherol, tert-butylhydroquinone, butylated hydroxytoluene, tert-butylhydroquinone, tea polyphenols, rosemary extract, and astaxanthin.

[0066] The adhesive not only binds active ingredients, fillers, and other powders or granules into a uniform solid (such as in pouches or tablets), preventing loosening or breakage and maintaining product shape and structure, but also regulates the dissolution rate to allow for the slow release of active ingredients and flavorings, avoiding large-volume releases that could cause oral irritation or an overly strong taste. Furthermore, by controlling the type and proportion of the adhesive, oral products can remain in the mouth for a longer period, improving the user experience. Additionally, the adhesive binds fine particles into a smooth texture, preventing a gritty or uncomfortable feeling during use, and helps to evenly distribute active ingredients, flavorings, pH adjusters, and other components in the product, ensuring consistent dosage in every serving. In some embodiments, the adhesive includes at least one of hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl cellulose, sodium carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, copovidone, and sodium alginate.

[0067] The lubricant not only maintains moisture, imparts a soft and smooth feel to the product, and reduces graininess, but also affects the dissolution rate of active substances by regulating water activity, achieving a slow-release effect and preventing discomfort caused by a sudden increase in concentration. Furthermore, the lubricant maintains the homogeneity of the mixture, preventing uneven drying or component separation during storage. In some embodiments, the lubricant includes at least one of talc, micronized silica gel, and magnesium stearate.

[0068] In some embodiments, the oral article further includes a permeation bag for encapsulating the oral composition, the permeation bag being permeable to saliva.

[0069] It should be noted that the permeation bag is mainly used to hold the oral composition of this application, and to release the oral composition of this application through the permeation of saliva. It can be understood that, as a packaging material, the permeation bag, in addition to holding the oral composition, also has the functions of maintaining airtightness, moisture protection, and oxidation protection during storage and transportation; generally speaking, existing publicly available permeation bags are suitable for this application.

[0070] This application also develops a method for preparing the oral article of this application, including:

[0071] Obtain a mixture, wherein the mixture includes water;

[0072] Obtain a first dry blend, wherein the first dry blend comprises a filler and a first flavoring stimulant;

[0073] The mixture is mixed with the first dry mixture and granulated to obtain mixed particles;

[0074] The second flavor stimulant is mixed evenly with the mixed particles to prepare an oral composition, wherein the particle size of the first flavor stimulant is less than or equal to 100 μm, and the particle size of the second flavor stimulant is 300 μm to 1000 μm.

[0075] It should be noted that this application employs wet granulation to first prepare the first flavoring stimulant into mixed granules, which are then mixed with granular second flavoring stimulant to prepare the oral composition of this application. During the granulation process of mixing the mixture with the first dry mixture containing the first flavoring stimulant, a small amount of the first flavoring stimulant will dissolve. Testing shows that the amount dissolved is less than 10% of the total amount of the first flavoring stimulant; therefore, a large amount of the first flavoring stimulant in the mixed granules still exists as particles with a diameter less than or equal to 100 μm.

[0076] In some embodiments, the preparation method of this application further includes encapsulating the oral composition into a permeation bag to obtain the oral article, wherein the permeation bag is permeable to saliva.

[0077] It should be noted that the key to this application lies in the combination of a first flavoring stimulant and a second flavoring stimulant with a specific particle size in the oral composition. As for the specific selection of the permeation bag and the packaging of the permeation bag, the prior art can be referred to.

[0078] The present application will be further described in detail below through specific embodiments. The following embodiments are only for further illustration of the present application and should not be construed as limiting the present application.

[0079] Example

[0080] The oral product in this example includes an oral composition comprising an active ingredient, a filler, a flavoring stimulant, and water. The flavoring stimulant includes a first flavoring stimulant and a second flavoring stimulant. The first flavoring stimulant has a particle size of less than or equal to 100 μm, and the second flavoring stimulant has a particle size of 300 μm to 1000 μm. Specifically, the active ingredient is nicotine or nicotine salt, used at 1% to 20% of the total weight of the oral composition. The filler is microcrystalline cellulose (types such as 101, 102, 112, and 200), used at 30% to 65%. The flavoring stimulant is edible salt, with a mass percentage of 10% to 20% in the oral composition, and the mass ratio of the first flavoring stimulant to the second flavoring stimulant is 1:1 to 1:3. The water content is greater than or equal to 10%, for example, 20% to 30%.

[0081] Furthermore, to harmonize the taste of the oral product, the oral composition of this example also includes a series of sweeteners and edible flavorings. The sweeteners may include xylitol, sorbitol, mannitol, iodine, lactitol, maltitol, isomaltitol, hydrogenated starch hydrolysate, erythritol, maltodextrin, aspartame, acesulfame potassium, sodium saccharin, sucralose, neotame, cyclamate, alitane, steviol glycosides, arabinitol, and monk fruit sweetener, etc.

[0082] Therefore, the basic formulation of the oral composition in this example is as follows:

[0083] Active ingredient: Nicotine or nicotine salt, 1-20 parts by weight;

[0084] Filler: Microcrystalline cellulose, 30-65 parts by weight;

[0085] First flavoring stimulant: fine edible salt with a particle size of less than or equal to 100 μm; second flavoring stimulant: coarse edible salt with a particle size of 300 μm to 1000 μm; the total amount of the two flavoring stimulants is 10 to 20 parts by weight, and the mass ratio of the first flavoring stimulant to the second flavoring stimulant is 1:1 to 1:3.

[0086] Sweetener: 0.1~20 parts by weight;

[0087] Food flavoring agent: 0.1~20 parts by weight;

[0088] Water: 10% to 30% of the total weight of the oral composition.

[0089] pH adjuster: Sodium bicarbonate, added as needed, accounting for 0~1% of the total weight.

[0090] The preparation method of the oral product in this example includes:

[0091] Dissolving: Dissolve the nicotine / salt, flavoring agent, sweetener, and pH adjuster in an appropriate amount of water to obtain a mixture;

[0092] Dry Mixing: Add microcrystalline cellulose and the first flavoring stimulant to a wet granulation pan and mix evenly to obtain the first dry mixture. Set the stirring speed to 100~200 rpm and the mixing time to 1~5 min.

[0093] Wet granulation: The mixture is sprayed into the first dry mixture through a spray gun to obtain mixed granules. The stirring speed is set to 100~200 rpm; the cutting speed is 500~2000 rpm; the granulation time is 1~10 min; the appropriate wet particle size is controlled; the moisture content is 10~25%; and it is ready for use.

[0094] The second flavoring stimulant was added to the wet granulation pan and mixed evenly with the mixed particles. The stirring speed was set to 100-200 rpm and the mixing time was 1-5 min. The oral composition of this example was prepared.

[0095] Bagged: The oral composition is filled into a fiber bag (i.e., a permeable bag) to obtain the oral product of this example. Specifically, in this example, it is filled into a fiber bag at a filling amount of 500mg, with a longitudinal sealing temperature of 245±10℃, a pre-sealing temperature of 165±10℃, and a post-sealing temperature of 165±10℃.

[0096] Following the above formula and preparation method, this example specifically prepared the following oral products with different specific proportions:

[0097] Experiment 1: Microcrystalline cellulose 102 accounted for 55.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 15.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 12.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 4.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0098] Experiment 2: Microcrystalline cellulose 102 accounted for 55.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 15.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 10.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 6.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0099] Experiment 3: Microcrystalline cellulose 102 accounted for 55.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 15.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 8.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 8.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0100] Experiment 4: Microcrystalline cellulose 102 accounted for 50.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 20.00% of the total weight, fine edible salt with a particle size of less than or equal to 100μm accounted for 8.00% of the total weight, coarse edible salt with a particle size of 300μm~500μm accounted for 8.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0101] Experiment 5: Microcrystalline cellulose 102 accounted for 45.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 25.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 8.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 8.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0102] Experiment 6: Microcrystalline cellulose 102 accounted for 63.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 15.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 4.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 4.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0103] Experiment 7: Microcrystalline cellulose 102 accounted for 59.10% of the total weight, nicotine accounted for 2.40% of the total weight, purified water accounted for 15.00% of the total weight, fine edible salt with a particle size of less than or equal to 100 μm accounted for 6.00% of the total weight, coarse edible salt with a particle size of 300 μm to 500 μm accounted for 6.00% of the total weight, acesulfame potassium accounted for 0.50% of the total weight, peppermint flavoring accounted for 10.00% of the total weight, and sodium bicarbonate accounted for 1.00% of the total weight.

[0104] Based on the above specific formula, seven types of oral products were prepared in this example. Fifty volunteers were randomly selected to rate the intensity of the pinpoint stinging of the oral products. The highest score for pinpoint stinging was 10 points, and the lowest score was 0 points. The average of the 40 medians of the scores from the 50 volunteers was taken as the final score. The results are shown in Table 1.

[0105] Table 1

[0106] Oral products Total salt usage percentage of coarse salt Moisture content score Experiment 1 16% 25% 15% 8 Experiment 2 16% 37.5% 15% 8 Experiment 3 16% 50% 15% 8.5 Experiment 4 16% 50% 20% 9 Experiment 5 16% 50% 25% 10 Experiment 6 8% 50% 15% 6 Experiment 7 12% 50% 15% 7

[0107] In Table 1, the total amount of salt used refers to the percentage of the total amount of fine salt and coarse salt used in the oral composition; the percentage of coarse salt refers to the percentage of coarse salt used in the total amount of fine salt and coarse salt used.

[0108] The results showed that the highest intensity of spot stimulation was achieved with a total NaCl content of 16%, a crude salt content of 50%, and a moisture content of 25%. A higher salt content enhanced spot stimulation, so the total salt content was preferably not less than 16%, and the ratio of crude salt to fine salt was 1:1 to 1:3, preferably 1:1. With the same salt content, moisture was beneficial for enhancing spot stimulation, so the moisture content was preferably greater than 15%, and more preferably 20% to 25%.

[0109] Based on the above experiments, this example further tested the particle size of the crude salt. Using the formulation of Experiment 1 as a basis, crude salt with particle sizes of 200μm~300μm, 500μm~700μm, 700μm~900μm, and 900μm~1000μm were used to replace the crude salt in Experiment 1 in equal amounts, and the effect of different particle sizes on the intensity of point stimulation was tested.

[0110] The results showed that the punctate stimulation intensity score of coarse salt with a particle size of 200μm~300μm was 5, indicating a poor effect. The scores for the other particle sizes were between 8 and 10, and the scores increased with increasing particle size. However, the effects of coarse salt with particle sizes of 700μm~900μm and 900μm~1000μm were almost identical, suggesting that using larger particle sizes would not significantly improve the effect. Therefore, coarse salt with a particle size of 300μm~1000μm is preferred and meets the application requirements.

[0111] The above description, in conjunction with specific embodiments, provides a further detailed explanation of this application and should not be construed as limiting the specific implementation of this application to these descriptions. Those skilled in the art to which this application pertains can make several simple deductions or substitutions without departing from the concept of this application.

Claims

1. A mouth-held product, characterized in that, The oral product includes an oral composition comprising an active ingredient, a filler, a flavoring stimulant, and water; The flavoring stimulant includes a first flavoring stimulant and a second flavoring stimulant, wherein the particle size of the first flavoring stimulant is less than or equal to 100 μm, and the particle size of the second flavoring stimulant is 300 μm to 1000 μm.

2. The oral article according to claim 1, characterized in that: The first flavoring stimulant is a salty agent; And / or, the second flavoring stimulant is a salty agent; And / or, the first flavoring stimulant is edible salt; And / or, the second flavoring stimulant is edible salt; And / or, the first flavoring stimulant includes at least one of sodium chloride and ammonium chloride; And / or, the second flavoring stimulant includes at least one of sodium chloride and ammonium chloride; And / or, the flavoring stimulant accounts for 10% to 20% by mass in the oral composition; And / or, the mass ratio of the first flavoring stimulant to the second flavoring stimulant is 1:1 to 3:

1.

3. The oral article according to claim 1, characterized in that, The active ingredients include nicotine and / or nicotine derivatives; And / or, the active ingredient accounts for 1% to 20% by mass in the oral composition; And / or, the filler includes at least one of microcrystalline cellulose, natural cellulose, porous hydroxymethyl cellulose, porous starch, gum arabic, maltodextrin, and sugar alcohols; And / or, the filler comprises 30% to 65% by mass in the oral composition.

4. The oral article according to claim 1, characterized in that, The water content of the oral product is greater than or equal to 10%.

5. The oral article according to claim 4, characterized in that, The moisture content of the oral product is 20% to 30%.

6. The oral article according to any one of claims 1 to 5, characterized in that, The oral composition further includes at least one of sweeteners, cooling agents, acidulants, flavoring agents, pH adjusters, antioxidants, binders, and lubricants.

7. The oral article according to claim 6, characterized in that, The sweeteners include at least one of aspartame, acesulfame potassium, cyclamate, saccharin, sodium saccharin, sucralose, neotame, stevia, licorice, disodium glycyrrhizate, tripotassium glycyrrhizate, trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomaltitol, palaginitol, xylitol, lactitol, mannitol, erythritol and dextran; And / or, the cooling agent includes at least one of menthol, menthone, menthyl lactate, WS-3, WS-23, WS-12, and WS-5; And / or, the acidulant includes at least one of malic acid, citric acid, acetic acid and tartaric acid; And / or, the pH adjuster includes at least one of sodium carbonate, sodium bicarbonate, potassium carbonate, magnesium carbonate, potassium bicarbonate, sodium citrate, glycerol and phosphate buffer; And / or, the adhesive comprises at least one of hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl cellulose, sodium carboxymethyl cellulose, polyvinylpyrrolidone, polyethylene glycol, copovidone, and sodium alginate; And / or, the antioxidants include at least one of sodium benzoate, parabens, sodium metabisulfite, sodium sulfite, ascorbic acid and its salts, thioglycerol, α-tocopherol, tert-butylhydroquinone, butylated hydroxytoluene, tert-butylhydroquinone, tea polyphenols, rosemary extract and astaxanthin. And / or, the lubricant includes at least one of talc, micronized silica gel, and magnesium stearate.

8. The oral article according to claim 1, characterized in that, The oral product further includes a permeation bag for encapsulating the oral composition, the permeation bag being permeable to saliva.

9. A method for preparing a mouth-held product, characterized in that, The method for preparing the oral article as described in any one of claims 1 to 8 comprises: Obtain a mixture, wherein the mixture comprises water; Obtain a first dry blend, wherein the first dry blend comprises a filler and a first flavoring stimulant; The mixture is mixed with the first dry mixture and granulated to obtain mixed particulate matter; The second flavor stimulant is mixed evenly with the mixed particles to obtain the oral composition, wherein the particle size of the first flavor stimulant is less than or equal to 100 μm, and the particle size of the second flavor stimulant is 300 μm to 1000 μm.

10. The preparation method according to claim 9, characterized in that, The preparation method further includes encapsulating the oral composition into a permeation bag to obtain the oral article, wherein the permeation bag is permeable to saliva.