Drug – bio-affecting and body treating compositions – Chewing gum type
Reexamination Certificate
2003-01-08
2004-08-03
Krass, Frederick (Department: 1614)
Drug, bio-affecting and body treating compositions
Chewing gum type
C424S440000, C426S003000, C426S006000, C264S148000, C264S151000
Reexamination Certificate
active
06770264
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to oral care compositions, such as toothpaste, gels, mouthwashes, mouth rinses, chewing gums of any type including confectionary gum, mouth sprays and lozenges, comprising diglycerol. The diglycerol provides humectant and emollient properties to the compositions.
2. The Prior Art
Oral malodor, plaque, gingivitis, periodontal disease, and discoloration of the teeth, are all undesirable conditions that affect many people. Malodor of the oral cavity is also known as halitosis or bad breath and it is generally believed that the cause of this condition is due to the presence of anaerobic bacteria, especially gram-negative anaerobic bacteria, in the mouth. These bacteria will generate volatile sulfur compounds (VSC), which are known to cause breath malodor.
Three chemical compounds cause some breath malodor, specifically, hydrogen sulfide (H—S—H), methyl mercaptan (CH
3
—S—H) and dimethyl sulfide (CH
3
—S—CH
3
). These compounds result from the degradation of epithelial cells and bacteria in the oral cavity. The polypeptide chains of the epithelial cell walls are composed of a series of amino acids including cysteine and methionine, which contain sulfur side chains. The death of microorganisms or epithelial cells results in degradation of the polypeptide chains into their amino acid components, especially cysteine and methionine. Cysteine and methionine are precursors to the formation of VSC.
Oral malodor not only comes from the posterior dorsal surface of the tongue but also from periodontal pockets. A person with gingivitis or periodontal disease may have increased oral malodor from disintegrated epithelial cells. Epithelial cells turn over faster if inflammation is present. Therefore, a larger number of these dead epithelial cells remain in the oral cavity and will degrade into the malodorous compounds. In addition VSC will also alter the epithelial barrier, permitting penetration of the barrier by antigenic substances.
Oral care compositions, such as toothpaste, gels, mouthwashes, mouth rinses, chewing gums, mouth sprays and lozenges, are directed, completely or in part, towards alleviating the conditions in the mouth which cause malodor, generally by physical, means, such as brushing teeth with a dentifrice or chewing gum, or by chemical means, such as masking malodor. The effectiveness of oral care compositions is generally perceived as a function of both 1) the ability of the active components of the oral care composition in attacking the conditions which bring about oral malodor, plaque, gingivitis, periodontal disease, and discoloration of the teeth and 2) prolonged smooth lasting effect and long lasting flavor and cooling characteristics in the mouth perceived by the user. Dentifrice manufacturers and chewing gum manufacturers are constantly seeking ways to prolong the smooth lasting effect and flavor and cooling characteristics of oral care compositions and chewing gum.
Humectants and emollients absorb and promote the retention of moisture from the air. Traditional humectants in oral care compositions are glycerol, sorbitol or glycols. One of the more common humectants used in oral care compositions is glycerol that absorbs moisture in the mouth, which serves to diminish the overall smooth lasting effect perceived by the user.
Flavor and cooling effects result primarily from the incorporation of flavoring and cooling agents in the oral care compositions and chewing gum. The objective in increasing the flavoring and cooling effect of an oral care composition, such as chewing gum, is to increase the time that the flavoring and/or cooling agents remain effective after the product is applied by the consumer. Expensive and cost prohibitive methods of encapsulation are generally the means of achieving this objective. A formulation which efficiently enhances the flavoring and cooling effects of oral care compositions such as chewing gum, without costly means like encapsulation has long eluded the industry.
Diglycerol has, to the inventor's knowledge, not been used in oral care compositions, and chewing gum, as a humectant or emollient, or otherwise. For example, U.S. Pat. No. 4,726,943 describes anti-caries compositions comprising phosphoric acid esters of alkoylated polyols, including diglycerol, as an active component with low molecular weight polyethylene glycols, glycerol and sorbitol as humectants in the composition. Also, U.S. Pat. No. 5,395,290 concerns a process for preparing a rosin ester that is said to be useful in a gum base, among other things, wherein disproportionated rosin may be esterified with an alcohol, including diglycerol among others, and dehydrogenated. U.S. Pat. No. 4,514,422 describes a chewing gum containing gum base, at least one sugar alcohol and from about 8% to about 18% glycerin, but containing no more than 2% by weight water in any form.
The inventors have discovered that incorporation of diglycerol as a humectant and/or emollient in a chewing gum composition provides long-lasting flavor and sweetening effects than experienced with chewing gum comprising conventional humectants. The diglycerol may be used with other humectants and emollients in the compositions and can replace some or all of the traditional and conventional humectant components of chewing gum compositions. The chewing gum compositions comprising diglycerol have enhanced prolonged smooth lasting effect and long lasting flavor, sweetening and cooling effect due in part to the characteristics of the diglycerol molecule and its interaction with flavoring agents, which may incorporate cooling agents, after application of the composition.
Chewing gum can be made on a batch basis using double sigma or double “Z” design mixers, and on a continuous basis using a screw type mixer. These processes are known in the art and are described, for example, in booklet titled “GUM TECHNOLOGY” compiled by CAFOSA GUM, S.A., Barcelona, Spain which is incorporated herein by reference. Generally, after mixing, the chewing gum is formed into individual pieces by processes involving an extrusion step, followed by a series of steps to cool, shape and size the pieces by mechanical means. These processes were developed for chewing gums containing sugar and corn syrup, and not for chewing gums that are known as sugar-free gums that use sugarless sweeteners, like polyols such as sorbitol, xylitol and maltitol syrups. It should be appreciated by one skilled in the art that sugar-free chewing gums are difficult to process because the polyols do not provide the chewing gum with good body and stretching ability. We have discovered that inclusion of diglycerol in chewing gum enables the manufacture of sugar-free chewing gum using a process substantially similar to that used for the manufacture of gum comprising sugar or corn syrup, that does not have the processing difficulties experienced with conventional sugar-free formulations that do not comprise diglycerol.
In the present Specification, all parts and percentages are on a weight/weight basis unless otherwise specified.
SUMMARY OF THE INVENTION
The invention pertains to oral care compositions and chewing gum compositions, comprising diglycerol. The diglycerol is a humectant and/or emollient in the composition and can be used with other humectants and emollients. The compositions can further comprise other ingredients, additives and fillers. The invention also pertains to an improved process for making sugar-free chewing gum. The chewing gum compositions of the invention involve all types of chewing gum whether or not the chewing gum provides oral care to the user or is merely a confectionary.
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patent: 3873686 (1975-03-01), Beekman
patent: 3876758 (1975-04-01), Beekman
patent: 4556557 (1985-12-01), Reichert
patent: 4726943 (1988-02-01), Klueppel et al.
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pate
Carey Daniel
Fritz Douglas P.
Stier Roger E.
Krass Frederick
Norris & McLaughlin & Marcus
Noville Inc.
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