Oral Gel Network Phase for Viscosity and Dispensing Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Formulating oral care compositions, such as dentifrices, that maintain stable viscosity over time, are easy to dispense, and do not become stringy or sticky, while also ensuring the availability of active ingredients like fluoride, is challenging due to the need for balancing rheology and shelf stability without requiring special equipment or long processing times.
Innovation Solution
An oral composition containing a gel network phase comprising fatty amphiphiles, secondary surfactants, and solvents, which structures the composition without the need for polymeric thickeners, allowing for the use of optional thickening agents and providing desired rheology and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If polymeric thickeners are used to increase viscosity, then the composition can stand up on a toothbrush, but the composition becomes too thick to dispense easily and requires hydration steps that limit processing flexibility
Solution Approach 1:
The patent uses fatty amphiphiles that undergo phase transition from liquid to gel upon cooling below their chain melt temperature. This parameter change (temperature-driven phase transition) allows the composition to be processed in a liquid state for easy dispensing, then transformed into a gel structure for proper rheology and toothbrush standing capability, eliminating the need for polymeric thickeners and hydration steps
Solution Approach 2:
The invention exploits the phase transition of fatty amphiphiles from liquid above chain melt temperature to gel below it. During processing, the composition is maintained above the chain melt temperature for easy handling and dispensing. Upon cooling during storage or application, it transitions to a gel phase that provides the necessary viscosity and structure without requiring polymeric thickeners
2Stability of the object's composition
If polymeric thickeners are used to structure the composition, then the composition gains stability, but the processing time increases and special equipment may be required
Solution Approach 1:
The fatty amphiphile system is self-structuring through its inherent phase transition behavior. Upon cooling below the chain melt temperature, the fatty amphiphiles automatically form a gel network structure without requiring external thickening agents, hydration steps, or special processing equipment. This self-service mechanism provides both stability and simplifies processing
Solution Approach 2:
The invention extracts the thickening function from traditional polymeric thickeners and replaces it with the intrinsic gel-forming capability of fatty amphiphiles. By removing the need for polymeric thickeners and their associated hydration steps, the processing time is reduced and equipment requirements are simplified while maintaining composition stability
3Ease of operation
If the composition is made thinner for easy dispensing, then it dispenses easily from the tube, but it cannot stand up on the toothbrush and sinks into the bristles
Solution Approach 1:
The composition leverages phase transition of fatty amphiphiles to achieve contrasting rheological properties at different temperatures. Above the chain melt temperature, the liquid phase enables easy dispensing. Below the chain melt temperature, the gel phase provides sufficient viscosity and structure to stand up on the toothbrush without sinking into bristles
Solution Approach 2:
The rheological properties of the composition are made dynamic through temperature-dependent phase transition. The composition can adapt its viscosity and structure based on temperature conditions - flowing easily when warm during dispensing, then becoming structurally rigid when cooled during storage and application, eliminating the need to compromise between dispensing ease and toothbrush standing capability
4Strength
If traditional thickening systems are used, then the composition achieves desired viscosity, but the composition may become stringy or sticky and leave difficult to remove residue
Solution Approach 1:
The invention creates a composite gel network structure using fatty amphiphiles combined with secondary surfactants and optional thickening agents. This composite approach provides the necessary viscosity while the specific molecular structure of fatty amphiphiles prevents stringiness and stickiness, and the gel network minimizes residue formation on surfaces
Solution Approach 2:
By changing the fundamental thickening mechanism from polymeric thickeners to temperature-driven phase transition of fatty amphiphiles, the composition achieves viscosity through a different physical mechanism that inherently avoids the stringy and sticky characteristics associated with traditional thickening systems
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 gel network phase ensures stable viscosity and easy dispensing, prevents stringiness, and maintains active ingredient availability, enhancing the usability and effectiveness of the oral composition while simplifying the processing and equipment requirements.
Implementation Method 1
a gel network phase comprising: (i) one or more fatty amphiphiles, (ii) one or more secondary surfactants, and (iii) one or more solvents; and an oral carrier phase
Implementation Method 2
a process of making the oral composition... a fatty amphiphile, secondary surfactant, and solvent are combined at a temperature sufficient to allow partitioning of the secondary surfactant and solvent into the fatty amphiphile. This mixture is then cooled below the chain melt temperature of the fatty amphiphile to form a gel network
Implementation Method 3
a fatty amphiphile, secondary surfactant, and solvent are combined at a temperature sufficient to allow partitioning of the secondary surfactant and solvent into the fatty amphiphile
Implementation Method 4
combined at a temperature sufficient to allow partitioning... This mixture is then cooled below the chain melt temperature of the fatty amphiphile to form a gel network
Data Source
AI summary
The present invention is directed to an oral composition containing a gel network phase comprising: (i) one or more fatty amphiphiles, (ii) one or more surfactants, and (iii) one or more solvents; and an oral carrier phase. In certain embodiments, the gel network is used to structure the oral composition. The present invention is also directed to a method of forming an oral composition containing a gel network.