Thyme Extract Flavor System for Oral Products
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Solution Overview
Problem
Current oral products with added ingredients for oral hygiene, such as tartar control agents or antibacterial agents, often compromise on aesthetics and taste, necessitating a solution that provides both antimicrobial benefits and pleasant organoleptic properties.
Innovation Solution
A method involving low temperature liquid CO2 extraction with alcohol to produce an herbal extract, followed by distillation steps to create a concentrated, antimicrobial, and flavorful extract, specifically using thyme extract with thymol, eugenol, and eucalyptol, which is incorporated into oral products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antibacterial agents or tartar control agents are added to oral products, then antimicrobial efficacy is improved, but taste and aesthetics deteriorate
Solution Approach 1:
The patent extracts and concentrates the active antimicrobial components (thymol, eugenol, carvacrol, eucalyptol) from thyme herb through CO2 extraction and distillation processes, separating them from the bulk herb material. This allows obtaining high antimicrobial efficacy in a concentrated form that can be used at low levels in oral products, thereby maintaining taste and aesthetics while providing effective antimicrobial action.
Solution Approach 2:
The patent changes the concentration parameter of antimicrobial components by producing a highly concentrated extract through multiple distillation steps. The final extract contains concentrated active ingredients at levels that provide effective antimicrobial activity (minimum inhibitory concentration less than about 3%) while requiring only small amounts in the final oral product formulation, thus preserving sensory properties.
2Ease of manufacture
If conventional extraction methods are used, then production simplicity is maintained, but extract concentration and flavor quality deteriorate
Solution Approach 1:
The patent segments the extraction and concentration process into distinct stages: (1) CO2 extraction to obtain initial extract, (2) first distillation to remove CO2 and concentrate the extract, and (3) second distillation to further concentrate and purify the active components. This segmentation allows achieving high concentration and flavor quality through systematic progressive concentration while maintaining clear process control.
Solution Approach 2:
The patent utilizes phase transitions of CO2 (between gas and supercritical fluid states) for extraction, and phase transitions during distillation (vaporization and condensation) for concentration. These phase transitions enable efficient separation and concentration of active ingredients from the herb material, producing a highly concentrated extract with superior flavor quality.
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 method results in a highly concentrated, low-color, high-flavor herbal extract with effective antimicrobial activity against oral bacteria, providing improved aesthetics and taste while maintaining antimicrobial efficacy.
Implementation Method 1
treating an herb with a low temperature liquid CO2 extraction in the presence of an alcohol to produce an alcohol-herb extract
Implementation Method 2
distilling the alcohol-herb extract to remove at least a portion of the alcohol and produce a first herbal extract
Implementation Method 3
molecularly distilling the first herbal extract to produce a second herbal extract
Data Source
AI summary
The invention provides a method for preparing an herbal extract and a flavor system comprising an herbal extract produced by the process. The invention also provides a flavor system comprising an herbal extract comprising thymol, eugenol, carvacrol and eucalyptol. The invention further provides a flavor system comprising a thyme extract having a minimum inhibitory concentration of less than about 3%. Additionally, the invention provides an oral product comprising a flavor system.