Effervescent Oral Composition Bitterness Masking
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Solution Overview
Problem
Existing smokeless tobacco products do not effectively mask the bitterness of active ingredients, leading to an unpleasant user experience.
Innovation Solution
The development of effervescent compositions that include an effervescent material, fillers such as sugar alcohols, and active ingredients, which release carbon dioxide in the oral cavity, reducing the perception of bitterness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional smokeless tobacco products are used, then the active ingredients are delivered, but the bitterness of active ingredients is not effectively masked, leading to an unpleasant user experience
Solution Approach 1:
The patent introduces effervescent materials (acid component and base component) as intermediary substances that react to produce carbon dioxide bubbles. These bubbles act as a mediator between the bitter active ingredients and the user's taste receptors, physically masking the bitterness through the effervescent effect and improving overall user experience.
Solution Approach 2:
The patent changes the physical state and sensory parameters of the composition by incorporating effervescent materials that generate carbon dioxide gas. This creates a dynamic effervescent effect that alters the sensory profile of the product, masking bitterness through bubble formation and improving taste perception.
2Ease of operation
If effervescent materials are added to mask bitterness, then the user experience is improved, but the device complexity increases due to additional components
Solution Approach 1:
The effervescent materials serve multiple functions: they mask bitterness, create an enjoyable effervescent effect, and enhance the overall sensory experience. By combining these functions into a single ingredient system (acid + base components), the patent reduces the need for separate masking agents, thereby managing complexity while improving user experience.
3Ease of operation
If effervescent materials are added to mask bitterness, then the user experience is improved, but the manufacturing complexity increases due to additional processing steps
Solution Approach 1:
The patent utilizes the natural chemical properties of acid and base components that react upon contact with moisture (saliva). This eliminates the need for complex encapsulation or controlled-release mechanisms, allowing for simpler manufacturing processes while still achieving the desired effervescent effect and bitterness masking.
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 effervescent effect in the oral cavity significantly reduces the perception of bitterness associated with certain active ingredients, enhancing the user experience by improving the taste and mouthfeel of the product.
Implementation Method 1
an effervescent material capable of causing effervescence in the oral cavity
Data Source
AI summary
The disclosure provides an effervescent composition adapted for oral use, the composition including an effervescent material; one or more fillers in a total amount of at least about 30% by weight, the one or more fillers including at least one sugar alcohol; at least one active ingredient; and optionally, a lipid in an amount of at least about 20% by weight. Melting effervescent compositions are also provided, which include the lipid.