Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Having -c- – wherein x is chalcogen – bonded directly to...
Reexamination Certificate
2000-06-20
2002-10-01
Pryor, Alton (Department: 1616)
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Having -c-, wherein x is chalcogen, bonded directly to...
C514S844000
Reexamination Certificate
active
06458828
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to a deodorant including a main component of a decomposition obtained by thermally decomposing a palatinose, foods and beverages including the deodorant, and an oral composition including the deodorant as well as a toiletry product including the deodorant.
2. Description of the Related Art
Recently, people's intention to sanitation has been on the increase with an improvement of environmental sanitation, and people's interest in the odors regarding to the living environment and the human body has also been on the increase. The ode breath odor and the body odor provide particular influences to the human relationships. In this circumstances, various deodorant-related merchandises have been proposed to improve them, and they have now been about to be widely accepted by consumers. The breath odors are due to odors derived from foods consumed, odors from bacteria in the mouth and odors from stomach. Moreover, the odor ingredients nay comprise sulfide, nitride and organic acids. Particularly, even a slight amount of sulfide affects on the breath odor. Typical ones of the known sulfide are hydrogen sulfide, methyl mercaptan and dimethyl sulfide. It has been known that particularly after the consumption of garlic and onion, mounts of sulfide of allyl mercaptan, diallyl sulfide and diallyl sulfide are remarkably increased.
Currently, catechin as a green tea extract has widely been used as a typical deodorant. It has been known that catechin reacts with sulfides like methyl marcapton which is the major cause of the breath odor (Biosci. Biotech. Biochem., 59(7) 1232-1236, 1995). However, catechin has a strong bitter and acerbic taste and deteriorates an original flavor of food, it is necessary to limit the usable amount of catechin. Moreover, catechin shows its deodorizing effect under the neutral or alkaline condition. The reactivity of catechin decreases under the acidic condition, thereby reducing the deodorizing effect thereof. For this reason, even though sour deodorant foods are designed by adding catechin, the deodorant substance almost unreacts with the odor substance, and the deodorizing effect is insufficient.
Also, in Japanese laid-open publication 62-169720, it is also disclosed that caramels and maltols (3-hydroxy-2-methyl-&ggr;-pyrone) obtained from heating sucrose or glucose show deodorizing effect against garlic and onion odors. If, however, the odor composition was analyzed by a gas chromatography, then no change in odor composition was observed. Furthermore, if the same analysis to sulfides such as methyl marcaptan and allyl marcaptan which comprise garlic and onion odor ingredients was carried out, then no change in the composition was observed. From those results, the deodorizing effect of caramels and maltols against the garlic and onion odors is the masking effect utilized by their strong scents and does not directly act on the ingredients of the odor.
On the other hand, a palatinose condensate prepared from heating palatinose is described in Japanese Patent No.2639386 entitled “palatinose and method of preparing the same and method of the use”. The palatinose condensates as described are oligo-saccharides in various combinations of glucose with fructose as condensed. In those oligo-saccharides, palatinose condensates (syrup) prepared by using the process described in the patent publication are analyzed in the deodorizing activity against the sulfide (methyl marcapton), no considerable deodorizing activity is shown. Also palatinose condensate (palatinose oligosaccharide) purified by NH
2
silica gel column has a further reduced deodorizing activity. Therefore, palatinose condensates prepared from palatinose by the process described in the above patent publication have no deodorizing activity.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention to solve the above problem and to provide a deodorant which provides a strong deodorizing effect against various ingredients of odor in a wide pH range, provided that addition of a large amount thereof to foods, beverages and oral compositions provide no influence on their original and good flavors.
Furthermore, the present invention is to provide foods, beverages, oral compositions and toiletry products which provide strong deodorizing effects against various ingredients of odor in a wide pH range without deteriorating the flavor due to bitter and acerbic taste of the conventional deodorants.
This invention is to solve the problems mentioned above, and to provide deodorants that are characterized by palatinose-derived thermal decomposition included as effective ingredients obtained by thermally decomposing the palatinose. The term “palatinose-derived thermal decomposition” is defined to be a substance or product which is obtained by thermally decomposing palatinose. A palatinose-derived thermal decomposition obtained by thermally decomposing the palatinose in the range of 120-240° C. (particularly 140-200° C.) is desirable.
Also, is invention provides a deodorant characterized by 6-(&agr;-D-glucopyranosyloxy)-1,3,4-trihydroxyhexa-5-en-2-on included therein as effective ingredient represented by the following structural formula (I):
or a deodorant characterized by 5-[(&agr;-D-glucopyranosyloxy)methyl]-2-furancarboxaldehyde included therein as effective ingredient represented by the following structural formula (II):
or deodorant characterized by mixture of above as effective ingredients.
Furthermore, the present invention provides foods, beverages, oral compositions and toiletry products inclusive of the above novel deodorants.
DISCLOSURE OF THE INVENTION
The resent inventors have researched on various materials to discover the effective deodorant in the head-space method using a gas chromatography. As a result, it was confirmed that a palatinose-derived thermal decomposition obtained by thermally decomposing the palatinose has a strong deodorizing effect against methyl mercapton which is the typical composition of odor. Unheated palatinose does not provide such the effect. The effect is obtained upon heating process. Also, if other sugars were heated and prepared, then the palatinose-derived thermal decomposition of the present invention has shown higher deodorizing effects than the other sugars heated under the same conditions. Moreover, the palatinose-derived thermal decomposition of the present invention has also show a deodorizing effect against ammonia which is one of nitrides as odor.
Thus, the palatinose-derived thermal decomposition obtained by thermally decomposing the palatinose in accordance with the present invention serves as a deodorant which provides deodorizing effects against various ingredients of odor such as sulfides, nitrides, and a fatty acid.
In order to obtain the palatinose-derived thermal decomposition, it is necessary to heat the palatinose. For example, powders of palatinose and water are put in a stainless cup to prepare a solution. This solution is stirred and heated in a cooker to a final temperature in the range of 120-240° C. This final temperature should desirably be set in the range of 140-200° C. If the solution is heat at a high temperature, then the caramel odor becomes strong and flavor worsens. If, however, a priority is given to the deodorizing effect, the final temperature of the palatinose solution is set higher, for example, the palatinose solution is heated up to approximately 200° C. to prepare the palatinose-derived thermal decomposition with the desired strong deodorizing effect.
As to the other conditions than the temperature, the palatinose-derived thermal decomposition may be prepared under normal, high or low pressure. For the heating method, it is possible to use a boiler, a continuous heat-exchange method, and an extruder.
Also, it has commonly been known that acids and alkalis act as catalysts to caramelization of sugar. It is possible to use acids and alkalis as catalysts to prepare the palatinose-derived thermal decomposition of the present inve
Konno Shingo
Makino Masayoshi
Ogiwara Hiroko
Sakurai Koji
Yasuda Hideyuki
Lotte & Co., Ltd.
McGinn & Gibb PLLC
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