Cooling sensation enhancer

JP2026110752APending Publication Date: 2026-07-02SAN EI GEN F F I INC
View PDF 5 Cites 0 Cited by

Patent Information

Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
SAN EI GEN F F I INC
Filing Date
2026-04-24
Publication Date
2026-07-02

AI Technical Summary

Technical Problem

Existing cooling substances like menthol and sugar alcohols face issues with enhanced cooling effect and persistence, and there is a need for ingredients that are safe for direct contact with the mouth or nose, especially in hygiene products.

Method used

Combining sweetening components such as monk fruit extract, stevia extract, neotame, thaumatin, aspartame, sucralose, acesulfame potassium, saccharin, and their salts with cooling substances like menthol or sugar alcohols, along with polysaccharides, to enhance and sustain the cooling sensation.

Benefits of technology

The combination significantly enhances the intensity and duration of the cooling sensation without adverse effects, making it suitable for various products including food, beverages, oral pharmaceuticals, cosmetics, and hygiene products.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure 2026110752000001
    Figure 2026110752000001
  • Figure 2026110752000002
    Figure 2026110752000002
  • Figure 2026110752000003
    Figure 2026110752000003
Patent Text Reader

Abstract

It enhances the cooling sensation of cooling substances. [Solution] A cooling sensation enhancer for cooling substances, comprising at least one selected from the group consisting of thaumatin, stevia extract, neotame, aspartame, sucralose, acesulfame potassium, saccharin, and salts thereof, The cooling sensation enhancer wherein the cooling substance is at least one selected from the group consisting of menthol, menthol derivatives, and sugar alcohols.
Need to check novelty before this filing date? Find Prior Art