L-Menthol Athletic Composition for Cooling Sensation Without Side Effects
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Solution Overview
Problem
Current l-menthol-based athletic performance enhancement products face challenges such as side effects from excessive menthol consumption, strong flavor profiles, and difficulty dissolving menthol crystals, particularly in hydration and nutritional products, necessitating the development of palatable, alcohol-free compositions that effectively induce a cooling sensation without compromising taste or safety.
Innovation Solution
Ingestible compositions containing l-menthol in amounts between 0.01-0.5 weight percent, combined with amino acids like branched-chain amino acids, dissolved in non-water solvents like medium-chain triglyceride oil, to provide a cooling sensation while maintaining palatability and avoiding side effects, and excluding alcohol.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If l-menthol is added to athletic performance enhancement products, then cooling sensation is improved, but side effects such as drowsiness, vertigo, nausea and vomiting increase
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration of l-menthol within the range of 0.01-0.5 weight percent. This quantitative adjustment optimizes the cooling sensation while staying below the threshold that triggers adverse effects such as drowsiness, vertigo, nausea and vomiting. The specific concentration range represents a critical parameter optimization that balances efficacy and safety.
Solution Approach 2:
The patent implements partial action by using a sub-maximal concentration of l-menthol (0.01-0.5 wt%) that provides sufficient cooling effect without reaching the excessive dosage level that causes harmful side effects. This partial application of menthol achieves the desired thermal sensation while avoiding the threshold for adverse reactions.
2Temperature
If l-menthol is added to athletic performance enhancement products, then cooling sensation is improved, but the flavor profile becomes overwhelming
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration of l-menthol within the range of 0.01-0.5 weight percent. This quantitative adjustment optimizes the cooling sensation while staying below the threshold that overwhelms the overall taste of the product. The specific concentration range represents a critical parameter optimization that balances thermal effect and palatability.
3Temperature
If l-menthol crystals are used in hydration and nutritional products, then cooling sensation is provided, but dissolution becomes difficult
Solution Approach 1:
The patent applies parameter changes by specifying a low concentration range (0.01-0.5 wt%) of l-menthol in the composition. This concentration parameter optimization improves dissolution characteristics while maintaining the desired cooling sensation. The reduced concentration facilitates better solubility and easier incorporation into hydration and nutritional products.
Solution Approach 2:
The patent applies local quality by incorporating l-menthol at varying concentrations within the 0.01-0.5 wt% range depending on the specific product formulation and desired effect. This localized optimization allows different product variants to have tailored menthol levels that balance dissolution ease with cooling efficacy for specific application contexts.
4Ease of manufacture
If alcohol is used as a solvent for l-menthol, then dissolution is improved, but the product becomes unsuitable for hydration and nutritional use
Solution Approach 1:
The patent applies the intermediary principle by using non-alcoholic solvents or vehicle systems to dissolve l-menthol. These intermediary substances facilitate the dissolution of menthol crystals while maintaining compatibility with hydration and nutritional product requirements. The intermediary solvent acts as a bridge between the poorly water-soluble menthol and the alcohol-free product matrix.
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 compositions effectively enhance athletic performance by inducing a cooling sensation without adverse effects, as demonstrated in pilot studies where l-menthol concentrations between 0.01-0.5 weight percent, combined with amino acids, improve thermal comfort and endurance without causing gastrointestinal distress or overwhelming flavors.
Implementation Method 1
l-menthol, also known as natural menthol, 5-methyl-2-(propan-2-yl(cyclohean-1-ol), or simply menthol, results in a cooling sensation on the skin by stimulating cold receptors
Data Source
AI summary
The present invention is directed to an ingestible athletic performance enhancement composition comprising l-menthol wherein the composition does not contain alcohol. The present invention further includes athletic performance enhancement compositions wherein the amount of l-menthol is between 0.01 to 0.5 weight percent of the composition. The invention also includes methods of improving athletic performance comprising the ingestion of a composition comprising l-menthol, wherein the amount of l-menthol is sufficient to induce a cooling sensation while maintaining palatability and minimizing side effects.