Toothbrush Elastomeric Lamellae with Lipophilic Flavoring
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Solution Overview
Problem
Existing oral hygiene devices, such as toothbrushes with elastomeric lamellae for tongue cleaning, lack an effective and pleasant flavoring that enhances the oral experience and effectively addresses bad breath issues.
Innovation Solution
Incorporating a thermoplastic elastomer material with a hardness range of ShoreA 20-50, composed of 100-200 parts of a thermoplastic elastomer base material and 10-100 parts of a plasticiser mixture containing 5-15 wt% of a lipophilic flavouring substance, primarily menthol and derivatives, into the elastomeric lamellae of toothbrushes, along with a packaging barrier layer of polyvinyl alcohol and polyethylene to protect packaging pigments from adverse flavor effects.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If elastomeric lamellae are used for tongue cleaning, then oral hygiene function is improved, but flavoring effectiveness is insufficient
Solution Approach 1:
The patent changes the chemical composition parameters of the elastomeric material by incorporating a plasticizer mixture containing lipophilic flavoring substances (5-15 wt% of the mixture) and menthol derivatives. This modifies the material's properties to enable effective flavor release during tongue cleaning while maintaining the required ShoreA 20-50 hardness range for proper elasticity and cleaning performance.
Solution Approach 2:
The invention creates a composite elastomeric material combining thermoplastic elastomer base material with a plasticizer mixture that includes flavoring substances. This composite structure allows the lamellae to simultaneously provide mechanical cleaning action and deliver pleasant flavor, resolving the contradiction between functional performance and sensory experience.
2Object-generated harmful factors
If lipophilic flavouring substance is added to plasticiser, then oral freshness is improved, but packaging pigment stability deteriorates
Solution Approach 1:
The patent introduces a barrier layer as an intermediary between the flavoring-containing elastomeric lamellae and the packaging pigments. This barrier layer prevents direct contact and chemical interaction between the lipophilic flavoring substances and the pigments, thereby maintaining pigment stability while preserving the oral freshness benefit.
Solution Approach 2:
The solution segments the system into distinct functional layers: the elastomeric lamellae containing flavoring substances for oral freshness, and a separate barrier layer for pigment protection. This segmentation isolates the conflicting elements, allowing each to perform its function without interfering with the other.
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 solution provides a pleasant flavor and oral freshness while effectively addressing bad breath, and ensures the stability of packaging pigments by using a polyvinyl alcohol and polyethylene barrier layer.
Implementation Method 1
a plasticiser comprising a mixture of a plasticising oil and a lipophilic flavouring substance which comprises menthol and/or derivatives thereof
Implementation Method 2
this printed matter is covered by a barrier layer comprising at least one layer each of polyvinyl alcohol and polyethylene, the barrier layer being situated between the printed matter and the oral hygiene implement
Data Source
AI summary
An oral hygiene implement, typically a toothbrush, having an oral hygiene element made of a thermoplastic elastomer material having a hardness in the range ShoreA 20- 50 and a composition comprising 100 - 200 parts of a thermoplastic elastomer base material and 10 - 100 parts of a plasticiser comprising a mixture of a plasticising oil and a lipophilic flavouring substance which comprises menthol and/or derivatives thereof, the lipophilic flavouring substance being 5-15 wt% of the mixture.