Amide-Menthol Cooling Formulations for Sensory and Dental Benefits
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Solution Overview
Problem
Current cooling agents, such as menthol, have drawbacks like volatility, strong odor, bitter taste, and difficulty in formulation, and existing cooling mixtures do not provide a strong sensory effect at low concentrations, limiting their application in cosmetics and food products.
Innovation Solution
Formulations containing specific amides and menthol or menthol compounds, which synergistically enhance cooling effects, improve taste, and inhibit hydroxyapatite solubility to prevent dental enamel demineralization and tartar formation, while being easier to formulate and use in various applications.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If menthol is used as a cooling agent, then cooling effect is achieved, but volatility and strong odor occur
Solution Approach 1:
The patent uses menthol compounds (derivatives and analogs) as intermediary substances that provide the desired cooling effect through TRPM8 receptor activation while having improved sensory properties. These compounds act as mediators between the cooling function requirement and the sensory quality requirements, eliminating the strong odor and excessive volatility of pure menthol.
Solution Approach 2:
The patent modifies the chemical structure of menthol by creating derivatives and analogs with different physical and chemical parameters. By changing molecular structure parameters (adding functional groups, modifying carbon chains), the compounds retain TRPM8 activation capability while improving volatility and odor characteristics.
2Temperature
If higher concentrations of menthol are used to enhance cooling effect, then stronger cooling sensation is achieved, but stinging or burning occurs
Solution Approach 1:
The patent changes the chemical parameters of the cooling agent by using menthol compounds with modified molecular structures. These structural modifications allow achieving stronger cooling sensations at lower concentrations, avoiding the stinging and burning effects that occur with high concentrations of pure menthol.
3Ease of manufacture
If menthol is formulated with other chemical components, then desired formulation is achieved, but interactions with other components occur
Solution Approach 1:
The menthol compounds serve as stable intermediary substances that can be formulated with various cosmetic and food components without problematic interactions. Their modified chemical structure provides better compatibility and stability with other ingredients while maintaining the desired cooling effect.
4Quantity of substance
If existing cooling mixtures are used, then cooling effect is provided, but strong sensory effect at low concentrations is not achieved
Solution Approach 1:
The patent employs menthol compounds with optimized molecular parameters that exhibit higher potency per unit concentration. The modified chemical structures enhance TRPM8 receptor activation efficiency, enabling strong cooling sensations at low application concentrations (0.01-5% range), thereby resolving the contradiction between low dosage and high sensory effect.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The amide-menthol combinations provide a strong, subjectively perceived cooling effect at low concentrations, improve taste, and offer dental health benefits by reducing tartar formation and enamel demineralization, enhancing the performance and user experience of cosmetic and food products.
Implementation Method 1
complex amides that can be used as TRPM8 modulators (Transient Receptor Potential Channel Melastin Member 8). This refers to substances that are capable of producing hot or cold sensations on the skin or mucosa.
Data Source
AI summary
Proposed are preparations, comprising special amides and menthol or menthol compounds or aromatic substances, characterized in that they have improved flavor and scent properties, and also that they allow the production of preparations, particularly emulsions with improved shelf life.