Mouthwash Structuring Agents for Solid Suspension
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Solution Overview
Problem
Aqueous compositions used for delivering compounds to the oral cavity often face limitations due to insolubility issues and lack of control over rheological properties, which restrict their effectiveness in suspending solids and providing desirable mouth feel.
Innovation Solution
Incorporating structuring agents such as gum-type colloidal polymers, cellulosic polymers, and clays into the compositions to create viscoelastic properties, allowing for the suspension of solids and improved mouth feel by adjusting the G′ to G″ ratio and consistency index.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If structuring agents are added to aqueous compositions, then the ability to suspend solids and control rheological properties is improved, but the complexity of the composition increases
Solution Approach 1:
The patent applies parameter changes by modifying the rheological properties of the aqueous composition through the addition of structuring agents. Specifically, it adjusts the G′ to G″ ratio to be greater than or equal to 1, transforming the composition from a simple aqueous solution to a viscoelastic fluid capable of suspending solids. This parameter change resolves the contradiction by enabling solid suspension while maintaining a controlled and defined compositional structure.
Solution Approach 2:
The patent employs composite materials by combining aqueous carriers with structuring agents (such as gums, polymers, or clays) to create a viscoelastic fluid composition. This composite approach allows the composition to exhibit both liquid-like flow properties and solid-like suspension capabilities, thereby resolving the contradiction between maintaining simplicity and achieving effective solid suspension.
2Ease of operation
If structuring agents are incorporated to achieve viscoelastic properties, then mouth feel is improved, but the manufacturing complexity increases
Solution Approach 1:
The patent improves mouth feel by changing the rheological parameters of the composition, specifically achieving a G′ to G″ ratio greater than or equal to 1. This parameter change creates a viscoelastic fluid that provides enhanced mouth feel characteristics while maintaining straightforward manufacturing processes using common structuring agents.
3Stability of the object's composition
If the G′ to G″ ratio is increased to suspend solids, then the suspension capability is improved, but the viscosity control becomes more difficult
Solution Approach 1:
The patent addresses viscosity control by establishing a specific parameter range for the G′ to G″ ratio (greater than or equal to 1). This defined parameter range provides clear guidance for achieving effective solid suspension while maintaining manageable viscosity characteristics, thereby reducing the difficulty of viscosity control during manufacturing and application.
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 structuring agents in aqueous compositions results in viscoelastic fluids that can effectively suspend solids and provide enhanced mouth feel, addressing the limitations of traditional aqueous compositions by maintaining solids in suspension and offering improved consumer experience.
Implementation Method 1
the fluid compositions are structured and viscoelastic. As such, the fluid compositions can maintain solids in suspension
Implementation Method 2
the fluid compositions can maintain solids in suspension
Data Source
AI summary
The present invention provides mouthwash or mouthrinse compositions comprising one or more structuring agents selected from: a colloidal gum, a cellulosic polymer, an acrylate polymer, or a clay or fine particulate, and an orally acceptable aqueous carrier. In some embodiments, the total concentration of the one or more structuring agents is less than 5%, by weight, of the composition.