Lactone–Phenolic Compositions for Stable Oral Malodor Elimination
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Solution Overview
Problem
Existing malodor counteracting compositions either fail to effectively eliminate malodor caused by sulfur- and amine-containing compounds or cause unpleasant tastes and are unstable, and common flavor materials are expensive and difficult to obtain.
Innovation Solution
A malodor eliminating composition comprising angelica lactone alpha and at least one phenolic compound, which chemically reacts with malodor-causing constituents to form new compounds, thereby reducing malodor, and optionally includes a malodor masking compound and a solvent.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If common flavor materials are used for malodor counteracting, then malodor suppression effect is achieved, but they are expensive and difficult to obtain
Solution Approach 1:
The patent replaces expensive, hard-to-obtain flavor materials with a combination of inexpensive lactone and phenolic compounds that can be readily sourced and manufactured, achieving comparable malodor suppression at lower cost
Solution Approach 2:
The patent uses a composite system of lactone and phenolic compounds working together to achieve malodor counteracting effects, combining the benefits of multiple inexpensive materials to replace a single expensive material
2Reliability
If existing malodor counteracting compositions are used, then some malodor suppression is achieved, but they cause unpleasant tastes and are unstable in orally consumable products
Solution Approach 1:
The patent changes the chemical parameters by selecting specific lactone and phenolic compounds with appropriate molecular structures and properties that provide both malodor suppression and taste stability in orally consumable products
Solution Approach 2:
The patent uses stable, taste-friendly lactone and phenolic compounds that maintain product quality and do not cause unpleasant tastes, replacing unstable existing materials
3Object-generated harmful factors
If materials that chemically react with malodor materials are used, then malodor elimination is achieved, but they may cause unpleasant effects such as astringency or metallic taste
Solution Approach 1:
The patent applies local quality by selecting specific lactone and phenolic compounds that react with malodor materials at targeted sites without producing unpleasant taste effects, achieving selective malodor elimination
Solution Approach 2:
The patent changes chemical parameters by selecting compounds with specific reactivity profiles that eliminate malodor without causing astringency or metallic taste, optimizing the reaction characteristics
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 composition provides efficient malodor elimination with a synergistic effect, effectively reducing malodor perception and taste impact, while being cost-effective and stable in orally consumable products.
Implementation Method 1
angelica lactone alpha and at least one phenolic compound, which chemically reacts with malodor-causing constituents to form new compounds
Data Source
Figure 1~2
AI summary
The presently disclosed subject matter provides lactone-containing malodor eliminating compositions that ameliorate undesirable malodor, e.g., undesirable malodor due to presence of sulfur- or amine-containing compounds. The presently disclosed compositions can be added to a variety of products, including, but not limited to, foods, beverages, toothpastes, mouthwashes and other orally consumable products.