Natural Cooling Formulations for Oral Products
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Solution Overview
Problem
There is a need for natural cooling formulations for oral products that provide cooling attributes without increasing bitterness or off-taste, as existing synthetic cooling compounds often fail to achieve this effectively.
Innovation Solution
The use of natural cooling compounds such as isopulegol, menthyl lactate, and menthyl succinate, with optional menthol, in specific weight percentages to create a cooling composition that enhances cooling sensory attributes while minimizing bitterness, incorporated into oral and confectionary products like chewing gum and mints.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If synthetic cooling compounds are used, then cooling perception is achieved, but bitterness and off-taste increase
Solution Approach 1:
The patent applies composite materials by formulating a cooling composition that combines multiple natural cooling compounds (isopulegol, menthyl lactate, menthyl succinate, and menthol) in specific proportions. This composite natural cooling blend provides effective cooling perception while avoiding the bitterness and off-taste associated with synthetic cooling compounds, as each natural compound contributes to the overall cooling effect with more favorable sensory characteristics.
Solution Approach 2:
The patent applies parameter changes by optimizing the concentration ratios of different natural cooling compounds in the formulation. Specifically, isopulegol is present at 35-65% w/w, menthyl lactate at 10-40% w/w, menthyl succinate at 10-40% w/w, and menthol at 5-50% w/w. These parameter optimizations enable the natural cooling blend to achieve cooling perception comparable to or exceeding synthetic compounds while maintaining acceptable taste profiles.
2Object-affected harmful factors
If natural cooling compounds are used, then bitterness is reduced, but cooling intensity may be insufficient
Solution Approach 1:
The patent applies merging by combining four different natural cooling compounds into a single synergistic formulation. Each compound (isopulegol, menthyl lactate, menthyl succinate, and menthol) contributes its own cooling properties, and their combination produces a cumulative cooling intensity that matches or exceeds synthetic compounds while maintaining the low bitterness advantage of natural compounds.
Solution Approach 2:
The patent creates a composite natural cooling material that leverages the strengths of multiple individual natural compounds. The specific formulation ratios (isopulegol 35-65%, menthyl lactate 10-40%, menthyl succinate 10-40%, menthol 5-50%) are optimized to achieve both adequate cooling intensity and reduced bitterness, demonstrating that composite natural materials can meet performance requirements previously thought to require synthetic compounds.
Data Source
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AI summary
Natural cooling formulations which include one or more natural cooling compounds and are suitable for use in consumer products are provided. Natural cooling compounds include natural isopulegol, natural menthyl lactate, natural menthyl succinate, natural menthol and combinations thereof. The disclosed formulations provide enhanced cooling attributes.