Tulsi-Xylitol chewing gum for natural oral hygiene

Abstract

A chewing gum composition consisting of Ocimum sanctum (Tulsi) extract (approx. 10-30% w / w), xylitol (approx. 5-15% w / w), a biodegradable gum base (approx. 50-75% w / w), and flavorings (approx. 0.1-2% w / w), designed for a sustained release of Tulsi in the mouth. Bioactive substances and caries-inhibiting xylitol are released during chewing to promote oral hygiene and freshen breath.

Description

AREA OF INVENTION

[0001] The invention relates to food-grade oral care products in the form of chewing gum, which contain plant extracts and sugar alcohols with antimicrobial, anticariogenic and breath-freshening effects, have biodegradable chewing gum bases and ensure controlled release during chewing. BACKGROUND OF THE INVENTION

[0002] Ocimum sanctum (Tulsi) is documented as a medicinal plant containing phenols and other phytoconstituents that exhibit antimicrobial, antioxidant, and anti-inflammatory properties, making it relevant for oral hygiene applications in functional products. Studies on herbal infusions and processing show that the choice of drying and extraction method influences polyphenol content and sensory quality. This is important for selecting Tulsi extract specifications with regard to stability and flavor in confectionery. Chewing gums are effective buccal delivery systems that allow for sustained release of active ingredients. Xylitol is widely recognized in oral health literature for its caries-inhibiting effects due to its non-fermentability and its impact on plaque ecology. Therefore, Tulsi-xylitol combinations are attractive for natural oral care products.To ensure swift implementation in Germany, product-related information on compositions and packaged products follows utility model practice, while information on therapeutic methods is generally not applicable. This dictates the structure of the information used here. SUMMARY OF THE INVENTION

[0003] The invention relates to a tulsi-based chewing gum containing Ocimum sanctum extract (approx. 10-30 wt%), xylitol (approx. 5-15 wt%), a biodegradable gum base (approx. 50-75 wt%), and flavorings (approx. 0.1-2 wt%), designed for sustained release of tulsi in the oral cavity. Bioactive substances are released during chewing and support antimicrobial, antioxidant, anti-inflammatory, and breath-freshening effects, while xylitol possesses caries-inhibiting properties. The formulation was optimized using a fully factorial experimental design to balance release kinetics, sensory acceptance, and mechanical chewing properties. Simultaneously, the biodegradable base and compliant flavorings meet food safety and environmental compatibility requirements. DETAILED DESCRIPTION

[0004] Active ingredient: Tulsi extract (Ocimum sanctum) is standardized according to phytochemical reviews with regard to its polyphenol content and antimicrobial components. The drying and extraction conditions preserve its antioxidant capacity and stability, making it suitable for use in confectionery. Caries-preventive agent: Xylitol (approx. 5-15% w / w) serves as a non-fermentable sweetener that supports plaque pH regulation and reduces the risk of caries, complying with guidelines for functional foods in oral health. It also contributes sweetness without containing fermentable sugars. Chewing base: A biodegradable chewing base (approx. 50-75% w / w) provides chewing strength and controlled release.Processing follows confectionery industry best practices to disperse hydrophilic plant compounds and polyols and prevent phase separation under storage conditions described for foods containing bioactive substances. Flavoring system: Natural flavorings (approx. 0.1–2% w / w) complement the Tulsi flavor profile and provide fresh breath. The moisture-proof packaging protects the volatile ingredients and antioxidant properties throughout the shelf life in accordance with guidelines for handling plant products. Processing: The extract is premixed with a portion of xylitol and carriers and then incorporated into a tempered chewing gum base under controlled temperature to prevent degradation of the plant compounds.The chewing gum is adjusted to the desired water activity and cut into individual portions, in accordance with quality standards for plant-based functional foods. Release and effect: In vitro chewing simulations quantify the release of tulsi phenols and xylitol over typical chewing times. The aim is sustained release with acceptable texture and taste. A factorial experimental design investigates the effects of various factors (extract amount, base ratio, plasticizer) on release, chewing properties, and sensory endpoints. Safety and compliance: The formulation does not contain fermentable sugars and uses food-grade excipients. Labeling is based on its positioning as a functional food and not on medical claims.Stability protocols monitor moisture, active ingredient content, and organoleptic properties under ambient conditions and accelerated testing. Sustainability: The biodegradable base and plant-based ingredients underscore the product's eco-friendliness. The packaging consists of recyclable barrier materials to reduce the environmental footprint and meet market demand for natural, sustainable oral care products. Protection: Product information regarding the chewing gum composition and the packaged product is suitable for utility model registration in Germany. The focus is on structural features and component ranges, not on therapeutic formulations.

Claims

[1] A chewing gum composition consisting of Ocimum sanctum (Tulsi) extract (approx. 10-30% w / w), xylitol (approx. 5-15% w / w), a biodegradable gum base (approx. 50-75% w / w) and flavorings (approx. 0.1-2% w / w), designed for sustained release of Tulsi in the mouth. Bioactive substances and caries-inhibiting xylitol are released during chewing to promote oral hygiene and freshen breath. [2] Composition according to claim 1, wherein the Tulsi extract is standardized to its phenol content and processed under drying and extraction conditions which preserve the antioxidant capacity suitable for incorporation into confectionery matrices, with packaging which protects volatile flavors and the stability of the polyphenols. [3] Composition according to claim 1 or 2, wherein a factorial experimental design is used to optimize the release kinetics, chewing texture and sensory acceptance by varying the amount of extract, the ratio of gum to base and the plasticizer / surfactant concentrations within the limits set by food law. [4] A packaged product consisting of single-dose portions of the composition according to one of the preceding claims in a moisture- and oxygen-tight, recyclable package, characterized for natural, caffeine-free mouth freshness and routine hygienic use within the framework of the legal provisions for functional foods.