N-Substituted-p-Menthane Carboxamide Cooling Agents
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional breath-freshening products, such as chewing gum and confectionery, fail to provide a long-lasting cooling sensation without bitterness, limiting their effectiveness in maintaining a clean, cool, fresh feeling in the mouth for extended periods.
Innovation Solution
Incorporating N-substituted-p-menthane carboxamide, either alone or in combination with other cooling compounds like menthol, monomenthyl glutarate, 2-isopropyl-N,2,3-trimethylbutyramid, and menthyl acetoacetate, into gum bases and edible compositions to enhance and prolong the breath-freshening and cooling effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of moving object
If conventional cooling agents are used in chewing gum and confectionery, then a cooling sensation is provided, but the cooling effect does not last long and bitterness is introduced
Solution Approach 1:
The patent modifies the chemical structure of cooling agents by introducing N-substituted p-menthane carboxamide compounds with specific substituents (R1-R6 groups) to change the pharmacological parameters. This structural modification extends the duration of cooling sensation while reducing bitterness, resolving the contradiction between longevity and palatability.
Solution Approach 2:
The patent combines multiple cooling agents (N-substituted p-menthane carboxamide compounds with other cooling compounds) to create a composite cooling system. This combination achieves synergistic effects that extend the duration of cooling sensation while managing bitterness through the complementary properties of different compounds.
2Duration of action of stationary object
If conventional cooling agents are used to provide breath-freshening effect, then a clean, cool feeling is achieved, but the effect is not maintained for extended periods
Solution Approach 1:
The N-substituted p-menthane carboxamide compounds provide continuous cooling action by slowly releasing the active cooling principle from the chewing gum matrix. This continuous release mechanism maintains the cooling sensation and breath-freshening effect throughout the entire chewing period, ensuring reliable and consistent performance.
Solution Approach 2:
The patent alters the release parameters of the cooling agent by incorporating it into the gum base matrix with specific bonding characteristics. This modification controls the release rate to provide sustained, reliable cooling sensation throughout the chewing period rather than rapid initial effect followed by quick fade-out.
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 use of N-substituted-p-menthane carboxamide in these products results in a heightened, long-lasting cooling sensation without bitterness, effectively maintaining breath freshness for up to 30 minutes, as demonstrated in chewing gum and other edible applications.
Implementation Method 1
Cooling agents are describes as chemical compounds providing cold or cool sensations when contacted with the human body, especially with the mucus membranes of the mouth, nose and throat
Data Source
AI summary
Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum: