Foamable oral care composition

Abstract

A foamable oral care composition, comprising a protein foaming agent and a foam synergist. The protein foaming agent is one of, or a combination of more than one of, isolated soy protein, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and vital wheat gluten. The foam synergist is one of, or a combination of more than one of, karaya gum, Abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, sterculia gum, cassia seed gum, tara gum, linseed gum, sodium alginate, tragacanth gum, welan gum, Artemisia desertorum gum, Gleditsia sinensis Lam. gum, xanthan gum, and sesbania gum. The oral care composition can increase the foaming amount of toothpaste, can achieve the foaming amount of toothpaste using chemical surfactants on the market, and can fully meet consumers' needs for toothpaste foam.

Description

A foamable oral care composition

[0001] This application claims priority to the Chinese patent application No. CN202411136355.3 filed on August 19, 2024, and entitled “A foamable oral care composition”, the entire content of which is incorporated herein by reference. TECHNICAL FIELD

[0002] The present application relates to an oral care composition, in particular to a foamable oral care composition. BACKGROUND

[0003] The history of people cleaning their teeth can be traced back to ancient Egypt, when toothbrushes made of twigs were used for brushing teeth. The Romans were meticulous in their oral care, but their toothpaste formula was very unique, one of the main ingredients of Roman toothpaste was coal powder, which came from various burned substances, including animal bones and oyster shells, these ingredients were finely ground to obtain a smooth and uniform texture, then mixed with a binder such as honey to make a paste; surprisingly another ingredient of their toothpaste was crushed mouse brains, believed to enhance the effectiveness of the toothpaste; and the most peculiar ingredient was undoubtedly human urine, imported in large quantities from Portugal, the ammonia in urine was believed to have the effect of whitening teeth, making it a popular mouthwash and teeth whitener.

[0004] In 1824, a European dentist first added soap to toothpaste, which was the world's first toothpaste that could foam. Scientists have been looking for alternatives to replace soap for cleaning. Until 1941, a German scientist invented a chemical surfactant derived from petroleum and widely used in cleaning products, and chemical synthetic surfactant sodium lauryl sulfate began to be used in toothpaste instead of traditional soap ingredients. Today, 65% of toothpaste still contains sodium lauryl sulfate, and more than a dozen other chemical surfactants are also used in toothpaste, which are collectively referred to as chemical foaming agents.

[0005] In short, for the past 200 years, we have been using toothpaste containing chemical foam to brush our teeth. It may sound strange to use toothpaste containing soap or chemical synthetic surfactant foam to brush our teeth, but it has been proven that even after learning the truth about foam, even though toothpaste without any chemical surfactant has appeared for more than 20 years, most people still have difficulty accepting foam-free toothpaste. The reason for this phenomenon is simple, consumers have become accustomed to using foam-rich toothpaste and believe that the traditional product that has been proven for a hundred years should be a trusted choice. Therefore, chemical foam toothpaste has been spreading for decades, and oral problems have been increasing from generation to generation.

[0006] In fact, many children do not want to brush their teeth, or even hate it. They may say that toothpaste is spicy, but the real reason is that the foaming agent in toothpaste, a chemical surfactant, can irritate the child's oral cavity, causing them to feel uncomfortable, so they will avoid brushing their teeth. Studies have shown that toothpaste containing the chemical surfactant sodium lauryl sulfate can damage the oral taste buds, causing food to taste different after brushing. Some people think orange juice is bitter, and some people think it is tasteless. In fact, all chemical surfactants (whether natural or synthetic) can damage oral taste buds, making people lose the correct taste judgment of food.

[0007] In addition, the chemical surfactants contained in the foaming toothpaste widely used at present have a damaging and destructive effect on the oral mucosa and oral microbial flora, and the oral cavity is the portal of the human body, and the diversity and microecological balance of microorganisms in the oral cavity are the safety guarantee for guarding the oral portal. Therefore, the development of a toothpaste that is completely free of surfactants and can foam has always been the pursuit of the industry.

[0008] The inventors invented CN111920755A and CN111920758A patents on September 11, 2020 and September 23, 2020, respectively. The above-mentioned patents protect food-grade toothpaste without chemical surfactants and preservatives. The significant feature of this invention is that it does not contain any form of surfactant but still can foam, meeting the consumer's preference for toothpaste foam.

[0009] The above two invention patents solve the problem of not using any surfactant but still foaming, thereby meeting the consumer's usage habits and making product promotion easier. However, the foaming agent in them is prepared by chemical modification of natural cellulose, which is a drawback. SUMMARY

[0010] To make up for the above-mentioned defects, the inventors have been looking for natural substances derived from food raw materials to prepare truly 100% natural toothpaste, completely realizing environmental zero pollution and zero burden. The inventors were inspired by the phenomenon of a large amount of foam appearing when preparing soy milk from the foaming of stirred eggs. Protein has a foaming effect, so they began to screen a large number of food-grade plant-derived and milk-derived proteins. As a result, although a small number of plant proteins and milk protein hydrolysates have foaming effects in toothpaste, the foam is less and the foam is easily broken and not durable, which is not enough to meet the user's requirements for toothpaste foam. Further research has found that some natural carbohydrates can be compounded with the above-mentioned protein foaming agent to prepare toothpaste with the effect of increasing foam and maintaining foam stability. Further research has found that there are 16 foam synergistic agents that can be compounded with protein foaming agents, thereby solving the problem that a single natural substance cannot meet the requirements of toothpaste foam.

[0011] The present application provides a foamable oral care composition comprising a protein frother and a foam synergist, the protein frother is one or more of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein and vital wheat gluten; the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum, saponin gum, tri-senna gum and sesbania gum.

[0012] Preferably, the protein frother is soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein or vital wheat gluten; the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum and saponin gum.

[0013] Preferably, the protein frother is soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein or vital wheat gluten; the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum and saponin gum.

[0014] Preferably, the protein frother is soy protein isolate, the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum and saponin gum, the protein frother is 1%-10% by weight, the foam synergist is 0.5%-5% by weight.

[0015] Preferably, the protein frother is soy protein isolate, the protein frother is 1%-10% by weight, the foam synergist is 0.25%-2.0% by weight.

[0016] Preferably, the protein frother is hydrolyzed wheat protein, the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum and saponin gum, the protein frother is 0.5%-10% by weight, the foam synergist is 0.5%-5% by weight.

[0017] Preferably, the protein frother is hydrolyzed wheat protein, the foam synergist is one or more of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, sodium alginate, gum arabic, welan gum, horsetail gum and saponin gum, the protein frother is 0.5%-10% by weight, the foam synergist is 0.25%-2.0% by weight.

[0018] Preferably, the protein foaming agent is potato protein, the foam synergist is one or more combinations of karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, sesame seed gum, tragacanth gum, quince seed gum, locust bean gum, and the protein foaming agent is 0.5%-10% by weight, the foam synergist is 0.5%-5% by weight.

[0019] Preferably, the protein foaming agent is potato protein, the foam synergist is one or more combinations of cassia gum, sodium alginate, welan gum, tamarind gum, and the protein foaming agent is 1%-10% by weight, the foam synergist is 0.25%-2.0% by weight.

[0020] Preferably, the protein foaming agent is casein phosphopeptide (CPP), the foam synergist is one or more combinations of karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, sesame seed gum, tragacanth gum, quince seed gum, locust bean gum, and the protein foaming agent is 0.5%-15% by weight, the foam synergist is 0.5%-5% by weight.

[0021] Preferably, the protein foaming agent is casein phosphopeptide (CPP), the foam synergist is one or more combinations of cassia gum, sodium alginate, welan gum, tamarind gum, and the protein foaming agent is 0.5%-15% by weight, the foam synergist is 0.25%-2.0% by weight.

[0022] Preferably, the protein foaming agent is oat protein, the foam synergist is one or more combinations of karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, sesame seed gum, tragacanth gum, quince seed gum, locust bean gum, and the protein foaming agent is 0.5%-10% by weight, the foam synergist is 0.5%-5% by weight.

[0023] Preferably, the protein foaming agent is oat protein, the foam synergist is one or more combinations of cassia gum, sodium alginate, welan gum, tamarind gum, and the protein foaming agent is 0.5%-10% by weight, the foam synergist is 0.25%-2.0% by weight.

[0024] Preferably, the protein foaming agent is vital wheat gluten, the foam synergist is one or more combinations of Karaya gum, abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, sesame seed gum, tragacanth gum, quince seed gum, and locust bean gum, and the protein foaming agent is 1-10% by weight and the foam synergist is 0.5-5% by weight.

[0025] Preferably, the protein foaming agent is vital wheat gluten, the foam synergist is one or more combinations of Karaya gum, abelmoschus manihot gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, sesame seed gum, tragacanth gum, quince seed gum, and locust bean gum, and the protein foaming agent is 1-10% by weight and the foam synergist is 0.5-5% by weight.

[0026] In the present application, the weight percentage of the protein foaming agent and the foam synergist refers to the weight percentage in the oral cleaning product.

[0027] The oral care composition of the present application can be toothpaste, tooth powder, toothpaste solid tablets, and all oral cleaning products, and the oral care composition of the present application is not limited to humans, but can also be used for oral cleaning of animals such as pets, and the animal oral care composition also includes toothpaste, tooth powder, etc.

[0028] The present application also provides a toothpaste comprising the foaming oral care composition.

[0029] Preferably, the toothpaste comprises sorbitol, dicalcium phosphate, glycerol, xylitol, cellulose, water, and the foaming oral care composition.

[0030] Preferably, the toothpaste comprises glycerol, dicalcium phosphate, water, sorbitol, xylitol, cellulose, starch, and the foaming oral care composition.

[0031] Preferably, the toothpaste comprises glycerol, dicalcium phosphate, water, xylitol, starch, and the foaming oral care composition.

[0032] Preferably, the toothpaste comprises the following components by mass percentage: glycerol 44.0%, dicalcium phosphate 23%, water 20%, xylitol 5.0%, starch 2.0%, protein foaming agent 3%, and foam synergist 3%.

[0033] In the present application:

[0034] Karaya gum, scientific name: Sterculia Gum, alias: West Yellow Gum, Karaya Gum, Indian Gum;

[0035] Abelmoschus manihot gum, scientific name: Abelmoschus Manihot Gum, alias: Abelmoschus Gum, Abelmoschus Fiber Gum;

[0036] Fenugreek Gum, scientific name: Fenugreek Gum, alias: Fenugreek Gum, Fenugreek Gum;

[0037] Guar Gum, scientific name: Guar Gum, alias: Guanidium Gum, Guar Gum;

[0038] Locust Bean Gum, scientific name: Locust Bean Gum, alias: Carob Gum, St. John's bread tree gum;

[0039] Karaya Gum, scientific name: Karaya Gum; alias: Indian gum, Karaya gum

[0040] Cassia Gum, scientific name: Cassia Gum, alias: Cassia gum, Cassia polysaccharide gum;

[0041] Albizia Gum, scientific name: Albizia Gum, alias: Albizia gum, Albizia polysaccharide;

[0042] Linseed Gum, scientific name: Linseed Gum, alias: flaxseed gum, flaxseed polysaccharide;

[0043] Sodium Alginate, scientific name: Sodium Alginate, alias: Sodium alginate, brown algae gum;

[0044] Astragalus Gum, scientific name: Astragalus Gum, alias: Astragalus membranaceus gum, Astragalus membranaceus gum;

[0045] Welan Gum, scientific name: Welan Gum, alias: Welan gum, Welan polysaccharide;

[0046] Saikosaponin Gum, scientific name: Saikosaponin Gum, alias: Saikosaponin cellulose, Saikosaponin polysaccharide;

[0047] Glucomannan, scientific name: Glucomannan, alias: Konjac gum, mannose polysaccharide;

[0048] Tragacanth Gum, scientific name: Tragacanth Gum, alias: Western ginseng gum, gum arabic;

[0049] Sesbania Gum, scientific name: Sesbania Gum; alias: Sesbania cellulose gum, Sesbania polysaccharide gum.

[0050] The foamable oral care composition of the present application, by compounding the protein foaming agent and the foam synergist, and limiting the protein foaming agent to one or more combinations of soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and vital wheat gluten, and limiting the foam synergist to one or more combinations of caraya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, senna gum, quince seed gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, esparto gum, honey locust gum, trikenta gum, and sesbania gum, increases the foam amount of toothpaste, which can reach the foaming amount of chemical surfactant toothpaste on the market, and can fully meet the consumer's habit of toothpaste foam demand. DETAILED DESCRIPTION

[0051] The present application is further described in detail by the following examples, which are intended to illustrate but not limit the present application. It should be noted that for those skilled in the art, without departing from the principles of the present application, a number of improvements and modifications can also be made to the present application, which also fall within the scope of protection of the present application.

[0052] Foam test method: The foaming property of toothpaste is determined as follows: a 1 cm long toothpaste is extruded on a toothbrush, the toothbrush with toothpaste is wetted with water in a cup, then the front teeth are brushed with the toothbrush, the mouth is closed and the toothbrush is brushed for 25 seconds, about 40 times of the toothbrush in the oral cavity, then the foaming property of the toothpaste is observed, and the number 0-4 is used to evaluate the amount of foam generated. 0 indicates no foaming, 1 indicates a small amount of foam, 2 indicates a certain foaming ability, 3 indicates acceptable foam, and 4 indicates very rich foam. The "+" after the number, such as "2+", means that the foam is richer than 2 but lower than 3. "4" means that the amount of foam is not different from the amount of foam generated by toothpaste containing chemical surfactant, and "4+" means richer foam than 4.

[0053] In the present application, unless otherwise specified, it refers to the mass percentage.

[0054] Example 1:

[0055] Plant proteins and dairy proteins are widely used proteins in food. The researchers of the present application found that proteins have the function of foaming, so a large number of plant-derived and dairy-derived proteins were collected to test their relative foaming ability in toothpaste. The test design is as follows:

[0056] Formula: sorbitol 55 (concentration 70%), dicalcium phosphate 22, glycerol 5.5, xylitol 5.5, cellulose 2.2, starch 2.2, water 3.6, Xn 4.0

[0057] In the above formula: Xn represents different sources of protein, and the protein content is between 50-100% (w / w); by selecting different proteins, different formulations are configured.

[0058] Table 1: Test results of the foaming capacity of different plant proteins

[0059] The above test summary eliminates plant proteins with foam scores of 0 and 1, and finds that soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten have some foaming effect, but compared with chemical foam toothpaste, the foam is still less, which cannot meet the needs of users, and the foam capacity needs to be further improved.

[0060] Example 2:

[0061] The present application considers finding and the above-mentioned protein foaming agent can synergistically increase the raw materials of the foam, respectively using the six kinds of foaming agents screened out in example 1 and the natural raw materials that can increase the foam are compounded, and the formula is as follows:

[0062] The toothpaste formula of A1-Yn: sorbitol 35 (concentration of 70%), dicalcium phosphate 23, glycerol 19.5, xylitol 5.5, cellulose 1.2, water 8.8, An 3.0, Yn 3.0

[0063] In the above formula, the six foaming raw materials (X3 soy protein isolate, X11 hydrolyzed wheat protein, X14 potato protein, X18 casein phosphopeptide CPP, X20 oat protein, X23 gluten) are represented by An code, and the corresponding raw materials are: A1 (X3), A2 (X11), A3 (X14), A4 (X18), A5 (X20), A6 (X23), An uses 3% (w / w) concentration.

[0064] Then An and different possible synergistic foam components Yn are compounded into toothpaste, where "n" in Yn is an Arabic numeral, different numbers in Yn represent different natural substances, and the concentration of Yn is set to 3% (w / w) Then test the foam generated by the toothpaste according to the previous method, and record it in Tables 2-7.

[0065] Table 2: Test results of the foaming capacity of different natural ingredients when A1 is soy protein isolate

[0066] From Table 2, it can be seen that A1 protein respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material name is: gum karaya, abrus, fenugreek gum, guar gum, locust bean gum, gum, cassia gum, gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, safflower gum, honey locust sugar gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce rich foam.

[0067] Table 3: A2 is the test results of different natural ingredients foaming ability when hydrolyzed wheat protein

[0068] From Table 3, it can be seen that A2 protein respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material name is: gum karaya, abrus, fenugreek gum, guar gum, locust bean gum, gum, cassia gum, gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, safflower gum, honey locust sugar gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce rich foam.

[0069] Table 4: A3 is the test results of different natural ingredients foaming ability when potato protein

[0070] From Table 4, it can be seen that A3 protein respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material name is: gum karaya, abrus, fenugreek gum, guar gum, locust bean gum, gum, cassia gum, gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, safflower gum, honey locust sugar gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce rich foam.

[0071] Table 5: A4 is the test results of different natural ingredients foaming ability when casein phosphopeptide (CPP)

[0072] From Table 5, it can be seen that A4 protein respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material name is: gum karaya, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia seed gum, gum, flaxseed gum, sodium alginate, radix astragali gum, welan gum, safflower gum, saponin gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce a rich foam.

[0073] Table 6: A5 is oat protein when the different natural ingredients foaming capacity test results

[0074] From Table 6, it can be seen that A5 protein (oat protein) respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material name is: gum karaya, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia seed gum, gum, flaxseed gum, sodium alginate, radix astragali gum, welan gum, safflower gum, saponin gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce a rich foam.

[0075] Table 7: A6 is gluten when the different natural ingredients foaming capacity test results

[0076] From Table 7, it can be seen that A6 protein (gluten) respectively and Y2, Y4, Y6, Y7, Y8, Y10, Y12, Y13, Y16, Y17, Y18, Y22, Y23, Y25, Y26, Y29 (corresponding to the material is: gum karaya, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia seed gum, gum, flaxseed gum, sodium alginate, radix astragali gum, welan gum, safflower gum, saponin gum, trixen gum, sesame gum) complex, through synergistic effect can significantly improve the toothpaste to produce a rich foam.

[0077] In summary, natural foaming agent A1, A2, A3, A4, A5, A6 (corresponding to soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, gluten) respectively and gum karaya, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia seed gum, gum, flaxseed gum, sodium alginate, radix astragali gum, welan gum, safflower gum, saponin gum, trixen gum, sesame gum complex toothpaste, the latter can synergistically increase the amount of foam of toothpaste, can reach the foaming amount of toothpaste using chemical surfactants on the market, can fully meet the consumer's habit of toothpaste foam demand.

[0078] Example 3:

[0079] The different foaming agents and synergistic foam enhancers above were tested in different doses to produce foam.

[0080] AnBn-Xn toothpaste formula: glycerin 30.0, dibasic calcium phosphate Xm (this content is variable), water 20, sorbitol 14.0, xylitol 5.0, cellulose 2.2, starch 2.3, An-Xn, Bn-Xn

[0081] In the above formula, An represents a natural foaming agent, and A1, A2, A3, A4, A5, and A6 represent soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein, and gluten, respectively.

[0082] Bn represents different synergistic foam enhancers, and B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, and B16 represent foam synergistic enhancers (corresponding to gum karaya, gum of yellow mallow, fenugreek gum, guar gum, locust bean gum, gum of acacia, cassia gum, gum of chitosan, flaxseed gum, sodium alginate, gum of radix astragali, gum of welan, gum of safflower, honey locust sugar gum, gum of Sanxian, gum of sesame), respectively.

[0083] In the above formula, Xm represents the addition amount of dibasic calcium phosphate, which varies with different formulas. The specific addition amount is adjusted to meet the total amount of 100% of the components in the formula. It can also be understood as follows: the percentage content of dibasic calcium phosphate added is 100% minus the sum of the percentage contents of other components excluding dibasic calcium phosphate. For example, if the percentage content of other components in the formula excluding dibasic calcium phosphate is 85%, the content of dibasic calcium phosphate to be added is 15% (w / w), that is, all raw materials in the formula are calculated as 100 parts, and 15 parts of dibasic calcium phosphate need to be added.

[0084] Xm represents the combination of different doses of An and Bn to prepare toothpaste and test the foaming performance of the toothpaste.

[0085] Table 8: Foaming capacity test results of A1Bn-Xm formula

[0086] As can be seen from Table 8, soy protein isolate at concentrations of 1.0-10.0% (w / w) in combination with carruba gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, gum arabic, gum acacia, gum xanthan, and gum tragacanth at concentrations of 0.5-5.0% (w / w) respectively, and soy protein isolate at concentrations of 1.0-10.0% (w / w) in combination with gum ghatti, sodium alginate, welan gum, tara gum, mesquite gum, and sodium alginate at concentrations of 0.25-2.0% (w / w) respectively, produced a foamable toothpaste that was acceptable to consumers.

[0087] Table 9: Foaming capacity test results for A2Bn-Xm formulations

[0088] As can be seen from Table 9, hydrolyzed wheat protein at concentrations of 0.5-10.0% (w / w) in combination with carruba gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, gum arabic, gum acacia, gum xanthan, and gum tragacanth at concentrations of 0.5-5.0% (w / w) respectively, and hydrolyzed wheat protein at concentrations of 0.5-10.0% (w / w) in combination with gum ghatti, sodium alginate, welan gum, tara gum, mesquite gum, and sodium alginate at concentrations of 0.25-2.0% (w / w) respectively, produced a foamable toothpaste that was acceptable to consumers.

[0089] Table 10: Foaming capacity test results for A3Bn-Xm formulations

[0090] As can be seen from Table 10, potato protein at concentrations of 0.5-10.0% (w / w) in combination with carruba gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, gum tragacanth, gum arabic, gum acacia, gum xanthan, and gum tragacanth at concentrations of 0.5-5.0% (w / w) respectively, and potato protein at concentrations of 0.5-10.0% (w / w) in combination with gum ghatti, sodium alginate, welan gum, tara gum, mesquite gum, and sodium alginate at concentrations of 0.25-2.0% (w / w) respectively, produced a foamable toothpaste that was acceptable to consumers.

[0091] Table 11: Foaming capacity test results for A4Bn-Xm formulations

[0092] As can be seen from Table 11, casein phosphopeptide (CPP) at a concentration of 0.5-15.0% (w / w) in combination with Karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, flaxseed gum, gum tragacanth, gum safflower, sarsaparilla gum, soapberry gum at a concentration of 0.5-5.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste. Casein phosphopeptide (CPP) at a concentration of 0.5-15.0% (w / w) in combination with Cassia gum, sodium alginate, welan gum, traganth gum, sesbania gum at a concentration of 0.25-2.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste.

[0093] Table 12: Foaming capacity test results of A5Bn-Xm formulations

[0094] As can be seen from Table 12, oat protein at a concentration of 0.5-10.0% (w / w) in combination with Karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, flaxseed gum, gum tragacanth, gum safflower, sarsaparilla gum at a concentration of 0.5-5.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste. Oat protein at a concentration of 0.5-10.0% (w / w) in combination with Cassia gum, sodium alginate, welan gum, traganth gum, sesbania gum at a concentration of 0.25-2.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste.

[0095] Table 13: Foaming capacity test results of A6Bn-Xm formulations

[0096] As can be seen from Table 13, vital wheat gluten at a concentration of 1.0-10.0% (w / w) in combination with Karaya gum, abelmoschus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, gum ghatti, flaxseed gum, gum tragacanth, gum safflower, sarsaparilla gum at a concentration of 0.5-5.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste. Vital wheat gluten at a concentration of 1.0-10.0% (w / w) in combination with Cassia gum, sodium alginate, welan gum, traganth gum, sesbania gum at a concentration of 0.25-2.0% (w / w) respectively, can produce a consumer acceptable foaming toothpaste.

[0097] Example 4:

[0098] Toothpaste formula of Example 4AxBz: Glycerin 44.0, Dicalcium phosphate 23, Water 20, Xylitol 5.0, Starch 2.0, Ax 3.0, Bz 3.0.

[0099] In the above formula, Ax represents natural foaming agent, Ax is any combination of A1, A2, A3, A4, A5, A6 (representing soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein and gluten powder respectively) respectively, for example, the combination of Ax is 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 according to 1 / 3 of the total proportion, that is, A1, A2 and A3 are added respectively 1% (w / w) in the formula, and other combinations are sequentially deduced. Bz represents different synergistic foaming substances, Bz is any combination of B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, B16 (representing foaming synergistic agent of caraya gum, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia gum, chitosan gum, flaxseed gum, sodium alginate, milk vetch gum, welan gum, safflower gum, soap sugar gum, sanxian gum, sesame gum) respectively, for example, the combination of Bz is 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 according to 1 / 3 of the total proportion, that is, B1, B2 and B3 are added respectively 1% (w / w) in the formula, and other combinations are sequentially deduced. 3% (w / w) of foaming agent Ax and 3% (w / w) of foaming synergistic agent Bz are compounded to prepare toothpaste, and the stability of the toothpaste formula is tested.

[0100] Table 14: Foaming capacity test results of AxBz formula

[0101] As can be seen from Table 14, the toothpaste prepared 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 powder) and 16 foaming synergistic agents (caraya gum, abelmoschus flower gum, fenugreek gum, guar gum, locust bean gum, gum, cassia gum, chitosan gum, flaxseed gum, sodium alginate, milk vetch gum, welan gum, safflower gum, soap sugar gum, sanxian gum, sesame gum) has the same foaming effect as the combination of single foaming agent and single foaming synergistic agent, which can fully meet the needs of consumers for foaming toothpaste.

[0102] Example 5:

[0103] AnBn toothpaste formulation: glycerin 40.0, dibasic calcium phosphate 23, water 20, xylitol 5.0, sorbitol 4.0, starch 2.0, An 3.0, Bn 3.0.

[0104] In the above formulation, An represents natural foaming agent, which is represented by A1, A2, A3, A4, A5, A6, respectively (representing soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein and gluten, respectively). Bn represents different synergistic foaming substances, which are represented by B1, B2, B3, B4, B5, B6, B7, B8, B9, B10, B11, B12, B13, B14, B15, B16, respectively (corresponding to gum karaya, gum of yellow mallow, fenugreek gum, guar gum, locust bean gum, gum of acacia, cassia gum, chitosan gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, safflower gum, honey locust sugar gum, trixen gum, sesame gum). 3% (w / w) foaming agent An and 3% (w / w) foaming enhancer Bn are compounded to prepare toothpaste, and the stability of the toothpaste formulation is tested.

[0105] The stability test method of toothpaste is as follows:

[0106] Destructive stress test cycle

[0107] 1. High temperature stage: put the sample into the thermostat, set the temperature to 45℃, and keep for 24 hours.

[0108] 2. Recover room temperature: take out the sample and place it at room temperature for 24 hours.

[0109] 3. Low temperature stage: put the sample into the freezer, set the temperature to -18℃, and keep for 24 hours.

[0110] 4. Recover room temperature: take out the sample and place it at room temperature for 24 hours.

[0111] Repeat the above cycle for a total of 10 times, and observe the appearance stability of the paste after completing one cycle. If the appearance of the toothpaste paste does not change after 10 cycles, the paste is stable, and the stability of the toothpaste is considered to be qualified.

[0112] Table 15: Stability test of AnBn formulation

[0113] As can be seen from Table 15, using the above six natural foaming agents (soy protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide (CPP), oat protein and gluten) and foam synergistic stabilizers of natural origin (gum karaya, gum of Sissolobium flavum, fenugreek gum, guar gum, locust bean gum, gum of Qualea grandiflora, Cassia gum, gum of Ebermaium uncinnatum, flaxseed gum, sodium alginate, gum of Astragalus membranaceus, Welan gum, gum of Artemisia sievii, honey locust sugar gum, gum of Trichosanthes kirilowii, gum of Sesbania grandiflora), the toothpaste prepared by compounding can obtain a stable toothpaste system, and it is presumed that the shelf life can reach more than 18 months.

[0114] The above only describes the preferred embodiments of the present application, and does not limit the present application in any form. It should be noted that, for those skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A foamable oral care composition characterised in that, The protein foaming agent is one or more of soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide, oat protein and gluten; the foam synergist is one or more of karaya gum, abelmoschus esculentus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, senna gum, chitosan gum, flaxseed gum, sodium alginate, tragacanth gum, welan gum, safflower gum, saponin gum, tri-synergist gum and sesbania gum.

2. The foamable oral care composition according to claim 1, characterized in that, The protein foaming agent is one or more of soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide, oat protein and gluten; the foam synergist is one or more of karaya gum, abelmoschus esculentus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, senna gum, chitosan gum, flaxseed gum, sodium alginate, tragacanth gum, safflower gum and saponin gum.

3. The foamable oral care composition according to claim 1, characterized in that, The protein foaming agent is one or more of soybean protein isolate, hydrolyzed wheat protein, potato protein, casein phosphopeptide, oat protein and gluten; the foam synergist is one or more of karaya gum, abelmoschus esculentus gum, fenugreek gum, guar gum, locust bean gum, gum karaya, senna gum, chitosan gum, flaxseed gum, sodium alginate, tragacanth gum, safflower gum and saponin gum.

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

5. The foamable oral care composition according to claim 3, wherein, The protein foaming agent is soybean protein isolate, and the protein foaming agent is 1-10% by weight, and the foam synergist is 0.25-2.0% by weight.

6. The foamable oral care composition according to claim 2, wherein, The protein foaming agent is hydrolyzed wheat protein, and the protein foaming agent is 0.5-10% by weight, and the foam synergist is 0.5-5% by weight.

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

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

9. The foamable oral care composition according to claim 8 characterised in that, The protein foaming agent is potato protein, and the protein foaming agent is 1-10% by weight, and the foam synergist is 0.25-2.0% by weight.

10. The foamable oral care composition according to claim 2, characterized in that, The protein foaming agent is casein phosphopeptide, and the protein foaming agent is 0.5-15% by weight, and the foam synergist is 0.5-5% by weight.

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

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

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

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

15. The foamable oral care composition according to claim 3, wherein, The protein frother is vital wheat gluten, the protein frother is 1% to 10% and the foam synergist is 0.25% to 2.0% according to weight percentage.

16. A toothpaste, characterized by The foamable oral care composition of any one of claims 1 to 15.

17. The toothpaste according to claim 16, wherein The foamable oral care composition of any one of claims 1 to 15.

18. The toothpaste of claim 16, wherein, The foamable oral care composition of any one of claims 1 to 15.

19. The toothpaste of claim 16, wherein The foamable oral care composition of any one of claims 1 to 15.

20. The toothpaste of claim 19, wherein, The foamable oral care composition of any one of claims 1 to 15. The foamable oral care composition of any one of claims 1 to 15.

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