Chewing mass comprising coconut oil

Abstract

The present invention relates to a chewing mass and core-shell particles, each comprising water-insoluble, cross-linked polymer and coconut oil, to the production thereof and to their use.

Description

[0001] Chewing gum containing coconut oil

[0002] The present invention is directed to chewing gum and core-shell particles each comprising water-insoluble, cross-linked polymer and coconut oil, their preparation and their use.

[0003] Oil pulling, also known as oil treatment, refers in Ayurvedic medicine to the use of natural oils for oral hygiene. Fat-soluble toxins and deposits present in the mouth are bound in the oil and removed from the mouth along with it, which can also lead to tooth whitening. In classic Ayurvedic practice, oil pulling involves actively moving a tablespoon of cooking oil back and forth in the mouth for 20 minutes before eating the first thing in the morning, so that all of the teeth, the spaces between the teeth, and the entire gums are bathed in oil over an extended period. Cold-pressed neutral oils such as sunflower oil, rapeseed oil, or sesame oil are preferred for oil pulling.

[0004] Coconut oil is particularly rich in medium-chain fatty acids such as lauric acid, which provide a balanced cleansing effect. Furthermore, coconut oil is said to have antimicrobial properties (Gbinigie et al. 2016).

[0005] The lauric acid present in coconut oil reportedly inhibits the growth of Streptococcus mutans and thus the formation of plaque, a bacterial layer that forms on teeth. Lauric acid can also inhibit the growth of Candida albicans, thus helping to relieve oral thrush symptoms, such as white coatings on the tongue or redness and inflammation of the oral mucosa.

[0006] Coconut oil may therefore also be effective in preventing tooth decay. Tooth decay is caused by bacteria that colonize teeth and break down sugar into acid. These breakdown products attack and demineralize tooth enamel.

[0007] In addition to the antibacterial effect of the oil used, the achievable effects of oil pulling depend primarily on the regularity and duration of the application. The best results are achieved with daily practice lasting no less than 20 minutes. However, many people find it difficult to integrate the 20-minute oil pulling routine into their daily routine—after all, speaking is impossible during the practice.

[0008] It was surprisingly found that the chewing gum according to the invention causes and even improves the positive effects of oil pulling without the need for a complex oil pulling routine.

[0009] In a first aspect, the invention therefore relates to a

[0010] Chewable mass comprehensive

[0011] (i) at least one water-insoluble, cross-linked polymer,

[0012] (ii) at least one sweetener,

[0013] (iii) unhydrogenated and / or hydrogenated coconut oil, and

[0014] (iv) optionally at least one additive.

[0015] The elasticity, stickiness, and consistency of the chewing gum are essentially determined by the polymer or polymers selected for its manufacture. Depending on the requirements, the water-insoluble, cross-linked polymers are preferably selected from natural rubber, such as gutta-percha; natural rubber, such as crepe, latex; resin, such as mastic, damara resin, rosin, or shellac; synthetic polymers, such as styrene-butadiene rubber, polyisobutylene, butyl rubber, polyethylene, or polyvinyl acetate; and wax, such as beeswax.

[0016] In a more preferred embodiment, the at least one water-insoluble, cross-linked polymer of component (i) is selected from a) natural gum such as gutta-percha, chicle, jelutong, leche di caspi, niger, soh, siak, katiau, sorwa, balata, malaya, percha; natural rubber such as crepe, latex, sheets, b) natural resin such as coumarone-indene resins, dammar resin, rosin, myrrh, olibanum mastic, shellac, benzoin resin, sandarac and glycerol and pentaerythritol esters of the resin acids of rosin and their hydrogenation products, c) balsam and wax such as Peruvian balsam and Tolu balsam, beeswax, wool grease, carnauba wax and spermaceti, and / or d) synthetic polymer such as polyvinyl ester, polyvinyl ethyl ether, polyvinyl isobutyl ether, polyisobutylene, polyethylene; paraffin; hard paraffin.

[0017] Polymers swell when they absorb liquids, thereby increasing their volume. However, the desired chewing sensation when chewing a chewing gum remains as constant as possible over an extended period of time, which is why volume changes—and the associated changes in texture—of the chewing gum caused by absorption of saliva, for example, are detrimental.

[0018] In one embodiment, component (i) of the chewing gum therefore preferably has a degree of swelling in water at 25°C of 0-10 wt.%, more preferably 0.01-8 wt.%, and even more preferably 0.01-4 wt.%. The degree of swelling is determined gravimetrically using methods known to those skilled in the art. The degree of swelling can be adjusted, for example, by crosslinking the polymers. The higher the degree of crosslinking, the less the polymer swells. The degree of crosslinking can be determined, for example, according to ASTM D2765 or ASTM F2214.

[0019] In a further preferred embodiment, the water-insoluble, crosslinked polymer of component (i) is characterized in that it contains less than 0.2 wt.%, in particular 0.001-0.2 wt.%, of water-soluble components at 25°C. The proportion of water-soluble components is determined gravimetrically by methods known to the person skilled in the art.

[0020] The taste of the chewing gum and partly also the texture of the chewing gum depend on the sweetener used (component (ii)).

[0021] In a preferred embodiment, the chewing mass is therefore characterized in that the sweetener of component (ii) is selected from mono-, di- or polysaccharides, such as glucose, fructose, galactose, maltose, trehalose, sucrose, dextrose or glucose syrup; synthetic sweeteners, such as saccharin, aspartame, cyclamate or acesulfame-K; sugar alcohols, such as sorbitol, xylitol, mannitol, maltitol, erythritol, glycerol, polyglycitol syrup or isomalt; or a combination thereof.

[0022] Since the chewing gum according to the invention is used to improve oral hygiene, it is advantageous to select sweeteners for component (ii) such that they cannot be metabolized by microorganisms in the mouth. In preferred embodiments, at least partially reduced-calorie or calorie-free sugar substitutes such as aspartame, cyclamate, or sugar alcohols such as sorbitol, xylitol, or mannitol are used as component (ii). Component (ii) particularly preferably contains a sugar alcohol, more preferably xylitol.

[0023] In a preferred embodiment, the chewing gum comprises hardened, i.e., hydrogenated or partially hydrogenated, and / or unhardened coconut oil (component (iii)). Component (iii) preferably has a melting range between 20-37°C, more preferably 22-30°C, and most preferably 23-27°C.

[0024] The melting range of coconut oil is preferably such that it is solid at room temperature (20°C), which gives the chewing mass good processability and storage stability, and melts or is already melted at body temperature, i.e. in the mouth (36-37°C).

[0025] To improve the storage stability / processability of the chewing gum, it can be helpful to add other fats / oils (including trans fats).

[0026] In one embodiment, the additive (component (iv)) is preferably selected from natural or synthetic flavorings, such as coconut, eucalyptus, peppermint or fruit flavoring, colorant, preservative, emulsifier, antioxidant, flavor enhancer, acidity regulator, stabilizer, plasticizer, antimicrobial substances, tooth whitening substances and vitamins.

[0027] Additives influence the taste, consistency, color, shelf life and, if applicable, the antimicrobial effect and / or tooth whitening effect of the chewing gum.

[0028] Particularly preferred are additives that enhance the taste and / or the antimicrobial or tooth-whitening effect of the chewing gum. A preferred additive is coconut flavoring, which imparts a long-lasting coconut flavor to the chewing gum with coconut oil according to the invention. Other preferred additives that combine flavor with antimicrobial effects are essential oils, especially tea tree, oregano, thyme, rosemary, cinnamon, and clove oil.

[0029] Component (iv) preferably makes up 0.001% - 2% by weight, more preferably 0.01% - 2% by weight, based on the total mass of the chewing base. The texture of the chewing base, i.e. the sensory impression when chewing the chewing base, is determined over the chewing period, not only by the selected polymer composition (component (i)) but above all by component (ii), the sweetener. Since the sweetener can be partially water-soluble and is thus at least partially dissolved from the chewing base during chewing, this can change the texture of the chewing base. In order to keep the texture of the chewing base as constant as possible over time, the polymer composition and sweetener, as well as their proportions, can be coordinated.

[0030] In a preferred embodiment, the proportion of component (i) amounts to 10 wt.% to 80 wt.%, preferably 15 wt.% to 75 wt.%, preferably 20 wt.% to 70 wt.%, more preferably 25 wt.% to 65 wt.%, most preferably 30 wt.% to 60 wt.%, based on the total mass of the chewing mass.

[0031] In a further preferred embodiment, the proportion of component (ii)

[0032] 5 wt.% to 95 wt.%, preferably 10 wt.% to 85 wt.%, preferably 20 wt.% to 80 wt.%, more preferably 25 wt.% to 70 wt.%, most preferably 30 wt.% to 60 wt.% based on the total mass of the chewing mass.

[0033] In a preferred embodiment of the chewing mass, the proportion of component (iii) is 1-30 wt.%, preferably 1-15 wt.%, more preferably 0.5-7 wt.%, most preferably 0.5-3 wt.%, based on the total mass of the chewing mass.

[0034] Commercially available chewing gums weigh approximately 2-3 g. However, with regard to the present invention, different sizes may also be advantageous, for example, to provide a larger amount of releasable coconut oil.

[0035] The chewing mass is therefore preferably in individual portions of 0.5 - 10 g, preferably 0.6 - 9 g, more preferably 0.7 - 8 g, more preferably 0.8 - 7 g, more preferably 0.9 -

[0036] 6 g most preferably 1 -5 g portioned.

[0037] A further preferred embodiment contains, based on the total mass of the chewing mass, the following components: a) 0.5-3% by weight, preferably 1.5-2.5% by weight of component (iii), and b) 0.01-0.2% by weight of coconut flavor.

[0038] In a second aspect, the invention is directed to a core-shell particle comprising a shell comprising

[0039] (i) at least one water-insoluble, cross-linked polymer,

[0040] (ii) at least one sweetener,

[0041] (iii) optionally unhydrogenated and / or hydrogenated coconut oil, and

[0042] (iv) optionally at least one additive, and a core comprising

[0043] (ii) optionally at least one sweetener,

[0044] (iii) unhydrogenated and / or hydrogenated coconut oil, and

[0045] (iv) optionally at least one additive.

[0046] Components (i)-(iv) correspond to the components that can also be used in the chewing gum described above.

[0047] In a preferred embodiment, the core-shell particle is characterized in that component (i) makes up 10 wt.% to 80 wt.%, preferably 20 wt.% to 70 wt.%, more preferably 30 wt.% to 60 wt.%, based on the total mass of the shell.

[0048] In a preferred embodiment, the core-shell particle is characterized in that component (ii) makes up 5 wt.% to 95 wt.%, preferably 20 wt.% to 80 wt.%, more preferably 30 wt.% to 60 wt.%, based on the total mass of the particle.

[0049] In a preferred embodiment, the core-shell particle is characterized in that component (ii) makes up 5 wt% to 95 wt%, preferably 20 wt% to 80 wt%, more preferably 30 wt% to 60 wt%, based on the total mass of the core.

[0050] In a preferred embodiment, the core-shell particle is characterized in that the weight fraction of component (iii) is 1-30 wt.%, preferably 1-15 wt.%, more preferably 0.5-7 wt.%, most preferably 0.5-3 wt.%, based on the total mass of the shell.

[0051] A preferred embodiment of the core-shell particle is characterized in that component (iii) constitutes >20 wt.%, preferably 25-100 wt.%, more preferably 25-85 wt.%, based on the total mass of the core.

[0052] Component (iv) preferably makes up 0.001 wt% - 2 wt%, preferably 0.01 wt% - 2 wt%, based on the total mass of the shell.

[0053] Further preferably, component (iv) makes up 0.001 wt.% to 2 wt.%, preferably 0.01 to 2 wt.%, based on the total mass of the core.

[0054] In a preferred embodiment, the core-shell particle has an average diameter of 2-40 mm, preferably 4-30 mm and / or a shell thickness of 0.2-30 mm, preferably 1-10 mm.

[0055] The core preferably has a maximum thickness of 1-36 mm, preferably 7-20 mm and may comprise additional shells or coatings on the outer and / or inner side of the shell of the core-shell particle.

[0056] In a further preferred embodiment, the core-shell particle is characterized by a round, flattened-ellipsoidal or pillow-shaped shape.

[0057] Preferably, the core-shell particle is a chewable candy.

[0058] It has been found that chewing gums and chewable sweets according to the invention advantageously immobilize the coconut oil they contain during chewing. Supported by the chewing movements, the coconut oil comes into intensive contact with the mucous membranes and teeth, allowing it to fully develop its antimicrobial and cleansing effect without hindering speech, as is the case with conventional oil pulling treatments. Chewing increases saliva production, which, in addition to removing fat-soluble deposits, also enables the detachment and removal of water-soluble plaque adhering to the teeth, providing a synergistic antimicrobial effect.

[0059] The chewing candy / gum saturated with the contaminants can be easily disposed of after the respective treatment time of usually 2-30 minutes without leaving any unpleasant textures or tastes in the mouth.

[0060] In a further aspect, the invention discloses a method for producing the chewing gum or the core-shell particle.

[0061] In a preferred embodiment, the process for producing a chewing mass comprises the process steps a) providing the components (i) - (iv) and b) mixing the components.

[0062] Mixing can be carried out using methods and equipment known to those skilled in the art.

[0063] The process for producing the core-shell particle comprises the following steps:

[0064] I) Providing a shell or a hollow body from components (i), (ii), if applicable (iii) and if applicable (iv),

[0065] II) Filling the shell or hollow body with components (iii), if applicable (ii) and if applicable (iv),

[0066] III) if necessary, joining a filled shell with another filled shell or closing the filled hollow body.

[0067] In a further preferred embodiment, the process for producing the core-shell particle is characterized in that the core and shell are coextruded and cut.

[0068] A further aspect relates to a chewing mass according to the invention or a core-shell particle according to the invention for use in lightening tooth color.

[0069] A further aspect of the invention relates to the use of the chewing gum or the core-shell particle in a method for whitening tooth color. The cosmetic effect of oil pulling, which lightens tooth color by dissolving and removing primarily fat-soluble deposits, also receives surprising synergistic support from the process of chewing gum. Chewing increases saliva production, which, in addition to removing fat-soluble deposits, also enables the dissolution and removal of water-soluble plaque adhering to the teeth.

[0070] A further embodiment relates to the use of the chewing mass and / or the core-shell particle in the prevention and / or treatment of inflammations in the oropharynx as well as bad breath (halitosis), caries, gingivitis, periodontitis, abscesses and Vincent's angina.

Claims

Claims 1 . Chewable mass comprehensive (i) at least one water-insoluble, cross-linked polymer, (ii) at least one sweetener, (iii) unhydrogenated and / or hydrogenated coconut oil, and (iv) where appropriate, at least one additive.

2. Chewing gum according to claim 1, wherein the water-insoluble, cross-linked polymer is selected from natural gum, such as gutta-percha, natural rubber, such as crepe, latex, resin, such as mastic, damara resin, rosin or shellac, synthetic polymers, such as styrene-butadiene rubber, polyisobutylene, butyl rubber, polyethylene or polyvinyl acetate, and wax, such as beeswax.

3. Chewing gum according to one of claims 1-2, wherein the degree of swelling of the water-insoluble, cross-linked polymer in water at 25°C is 0-10% by weight, preferably 0.01-8% by weight.

4. Chewing gum according to any one of claims 1-3, wherein the water-insoluble, cross-linked polymer contains less than 0.2% by weight of water-soluble components at 25°C.

5. Chewing gum according to any one of claims 1-4, wherein the sweetener is selected from mono-, di-, or polysaccharides, such as glucose, fructose, galactose, maltose, trehalose, sucrose, dextrose, or glucose syrup; synthetic sweeteners, such as saccharin, aspartame, cyclamate, or acesulfame-K; sugar alcohols, such as sorbitol, xylitol, mannitol, maltitol, erythritol, glycerol, polyglycitol syrup, or isomalt; or a combination thereof.

6. Chewing gum according to any one of claims 1-5, wherein component (iii) has a melting range between 20-37°C, preferably 23-27°C.

7. Chewing gum according to any one of claims 1-6, wherein the additive is selected from natural or synthetic flavorings, such as coconut, eucalyptus, peppermint or fruit flavoring, coloring, preservative, emulsifier, antioxidant, Flavor enhancer, acidity regulator, stabilizer, plasticizer, antimicrobial substances, tooth whitening substances and vitamins.

8. Chewable mass according to any one of claims 1-7, wherein component (i) makes up 10 wt.% to 80 wt.%, preferably 20 wt.% to 70 wt.%, more preferably 30 wt.% to 60 wt.%, based on the total mass of the chewable mass.

9. Chewable mass according to any one of claims 1-8, wherein component (ii) constitutes 5% to 95%, preferably 20% to 80% by weight, more preferably 30% to 60% by weight, based on the total mass of the chewable mass.

10. Chewable mass according to any one of claims 1-9, wherein component (iii) makes up 1-30 wt.%, preferably 1-15 wt.%, more preferably 0.5-7 wt.%, most preferably 0.5-3 wt.%, based on the total mass of the chewable mass.

11. Chewable mass according to one of claims 1-10, wherein component (iv) makes up 0.001 wt.% - 2 wt.%, preferably 0.01 - 2 wt.%, based on the total mass of the chewable mass.

12. Chewing gum according to one of claims 1-11, which is portioned into individual portions each weighing 0.5-10 g, preferably 1-5 g.

13. Chewing gum according to one of claims 1-12, which contains a) 0.5-3% by weight, preferably 1.5-2.5% by weight of component (iii), and b) 0.01-0.2% by weight of coconut flavor, based on the total mass of the chewing gum.

14. A process for producing a chewing gum, comprising the steps of: a) providing components (i) - (iv) and b) mixing the components.

15. Core-shell particles comprising a shell comprising (i) at least one water-insoluble, cross-linked polymer, (ii) at least one sweetener, (iii) optionally unhydrogenated and / or hydrogenated coconut oil, and (iv) optionally at least one additive, and a core comprising (ii) optionally at least one sweetener, (iii) unhydrogenated and / or hydrogenated coconut oil, and (iv) where appropriate, at least one additive.

16. Core-shell particles according to claim 15, wherein the water-insoluble, cross-linked polymer is selected from natural rubber, such as gutta-percha, natural rubber, such as crepe, latex, resin, such as mastic, damara resin, rosin, or shellac, synthetic polymers, such as styrene-butadiene rubber, polyisobutylene, butyl rubber, polyethylene or polyvinyl acetate, and wax, such as beeswax.

17. Core-shell particles according to claim 15 or 16, wherein the degree of swelling of the water-insoluble, crosslinked polymer in water at 25°C is 0-10 wt.%, preferably 0.01-8 wt.%.

18. Core-shell particles according to any one of claims 15-17, wherein the water-insoluble, crosslinked polymer contains less than 0.2 wt.% water-soluble components at 25°C.

19. Core-shell particles according to any one of claims 15-18, wherein the sweetener is selected from mono-, di- or polysaccharides, such as glucose, fructose, galactose, maltose, trehalose, sucrose, dextrose or glucose syrup; synthetic sweeteners, such as saccharin, aspartame, cyclamate or acesulfame-K; sugar alcohols, such as sorbitol, xylitol, mannitol, maltitol, erythritol, glycerol, polyglycitol syrup or isomalt; or a combination thereof.

20. Core-shell particles according to any one of claims 15-19, wherein component (iii) has a melting range between 20-37°C, preferably 23-27°C.

21. Core-shell particles according to any one of claims 15-20, wherein the additive is selected from natural or synthetic flavorings, such as coconut, eucalyptus, peppermint or fruit flavoring, colorant, preservative, emulsifier, antioxidant, flavor enhancer, acidity regulator, stabilizer, Softeners, antimicrobial substances, tooth whitening substances and vitamins.

22. Core-shell particles according to any one of claims 15-21, wherein component (i) makes up 10 wt% to 80 wt%, preferably 20 wt% to 70 wt%, more preferably 30 wt% to 60 wt%, based on the total mass of the shell.

23. Core-shell particles according to any one of claims 15-22, wherein component (ii) constitutes 5% to 95%, preferably 20% to 80% by weight, more preferably 30% to 60% by weight, based on the total mass of the particle.

24. Core-shell particles according to any one of claims 15-23, wherein component (iii) constitutes >20 wt.%, preferably 25-100 wt.%, based on the total mass of the core.

25. Core-shell particles according to any one of claims 15-24, wherein component (iii) constitutes 1-30 wt.%, preferably 1-15 wt.%, more preferably 0.5-7 wt.%, most preferably 0.5-3 wt.%, based on the total mass of the shell.

26. Core-shell particles according to any one of claims 15-25, wherein component (iv) makes up 0.001 wt.% - 2 wt.%, preferably 0.01 wt.% - 2 wt.%, based on the total mass of the shell.

27. Core-shell particles according to any one of claims 15-26, wherein component (iv) makes up 0.001 wt.% to 2 wt.%, preferably 0.01 to 2 wt.%, based on the total mass of the core and / or the shell.

28. Core-shell particle according to any one of claims 15-27, wherein the core-shell particle has a diameter of 2-40 mm, preferably 4-30 mm.

29. Core-shell particles according to any one of claims 15-28, wherein the shell has a thickness of 0.2-30 mm, preferably 1-10 mm.

30. Core-shell particles according to any one of claims 15-29, wherein the core has a maximum thickness of 1-36 mm, preferably 7-20 mm.

31. Core-shell particles according to any one of claims 15-30, further comprising additional shells or coatings on the outer and / or inner side of the shell of the core-shell particle.

32. Core-shell particles according to any one of claims 15-31, which have a round, flattened-ellipsoidal or pillow-shaped shape.

33. Core-shell particles according to any one of claims 15-32, which is a chewable candy.

34. A process for producing the core-shell particle according to any one of claims 15-33, comprising the steps: I) Providing a shell or a hollow body from the components (i), (ii), if necessary. (iii) and where applicable (iv), II) Filling the shell or hollow body with components (iii), if applicable (ii) and if applicable (iv), III) if necessary, joining a filled shell with another filled shell or closing the filled hollow body.

35. Chewing gum according to any one of claims 1-14 or core-shell particles according to any one of claims 15-33 for use in lightening tooth color.

36. Chewing gum according to any one of claims 1-14 or core-shell particles according to any one of claims 15-33 for the prevention and / or treatment of inflammations in the oropharynx and of bad breath (halitosis), caries, gingivitis, periodontitis, abscesses and Vincent's angina.