Oral Care Compositions Comprising a Flavor System

Abstract

The present disclosure provides low-water oral care compositions comprising a whitening agent and a flavor system encapsulating one or more flavor ingredients, wherein the flavor system provides improved taste to the consumer, masking the negative taste attributes of the whitening or oxidizing agents, and is also believed to be able to improve the flavor stability over the life of the product, and methods of using the same.

Claims

1. A low-water oral care composition comprising: (a) a flavor system, wherein the flavor system comprises a carrier matrix for encapsulating one or more flavor ingredient(s), and wherein the carrier matrix comprises a protective coating layer that encapsulates the flavor ingredient(s) (e.g., wherein the protective coating layer comprises maltodextrin or gum arabica); and (b) whitening agent (e.g., potassium peroxymonosulfate); and wherein the low-water oral care composition comprises less than 4% water by weight of the total composition, e.g., from 0% to 4% water, or from 0.05% to 4% water, by weight of the total composition.

2. The composition of claim 1, wherein the composition comprises less than 4%, or less than 3%, or less than 2%, or less than 1% water, by weight of the total composition.

3. The composition of claim 1, wherein the composition is anhydrous (e.g., about 0% water, by weight of the total composition).

4. The composition of claim 1, wherein the flavor system is present from 0.05% to 5% by weight, relative to the total weight of the composition.

5. The composition of claim 1, wherein the carrier matrix comprises a protective coating layer, wherein the protective layer comprises agar and a carbohydrate material selected from the group consisting of: maltodextrin, corn syrup, a chemically modified starch, a hydrogenated starch hydrolysate, succinylated starch, hydrolyzed starch and combinations thereof.

6. The composition of claim 5, wherein the protective coating layer of the carrier matrix comprises agar and maltodextrin.

7. The composition of claim 6, wherein the maltodextrin is the primary carbohydrate material of the carrier matrix or is present as an admixture with any of the following sugars selected from: sucrose, glucose, lactose, fructose, sorbitol, isomalt, ribose, levulose, mannitol, lactitol, xylitol, dextrose, maltitol, xylose, galactose, pentatol, pentose, arabinose and combinations thereof.

8. The composition of claim 1, wherein the protective layer of the carrier matrix comprises agar, a carbohydrate material, an emulsifier, and optionally sucrose.

9. The composition of claim 8, wherein the maltodextrin is present from 70% to 85% (e.g., about 81%) by weight relative the dry weight of the carrier matrix, wherein the emulsifier (e.g., soya lecithin) is present from 0.25 to 2% (e.g., about 1%) by weight relative to the dry weight of the carrier matrix, and wherein the agar is present from 0.25% to 2% (e.g., about 1.5%) by weight relative to the dry weight of the carrier matrix.

10. The composition of claim 8, wherein the protective layer comprises maltodextrin, agar and an emulsifier and sucrose, wherein the maltodextrin is present from 35% to 50% (e.g., about 43% to about 44%) by weight relative the dry weight of the carrier matrix, wherein the emulsifier (e.g., soya lecithin) is present from 0.25 to 2% (e.g., about 0.5%) by weight relative to the dry weight of the carrier matrix, wherein the sucrose is present from 35% to 50% (e.g., about 43% to about 44%) by weight relative the dry weight of the carrier matrix, and wherein the agar is present from 0.25% to 2% (e.g., about 1%) by weight relative to the dry weight of the carrier matrix;

11. The composition of claim 1, wherein the protective coating layer comprises gum arabica.

12. The composition of claim 1, wherein the flavor system comprises one or more non-encapsulated liquid flavor ingredients and a carrier matrix that encapsulates one or more additional flavor ingredient(s).

13. The composition of claim 1, wherein the whitening agent comprises hydrogen peroxide and/or potassium peroxymonosulfate.

14. The composition of claim 1, wherein the composition comprises a polyoxyethylene/polyoxypropylene triblock copolymer, and wherein the triblock copolymer has the formula:
HO—[CH.sub.2CH.sub.2O].sub.a[—CH(CH.sub.3)CH.sub.2O—].sub.b[CH.sub.2CH.sub.2O].sub.a—H, wherein a is an integer between 1 and 30, b is an integer between 10 and 60.

15. The composition of claim 1, wherein the composition further comprises one or more of polyvinylpyrrolidone, polyethylene glycol/polypropylene glycol random copolymer, polyethylene glycol, polyphosphates (e.g., alkali metal polyphosphates), and surfactants (e.g., anionic and/or zwitterionic surfactants).

16. The composition of claim 1, wherein the composition comprises a mixture of anionic and zwitterionic surfactants, for example, a mixture of sodium lauryl sulfate and cocamidopropyl betaine.

17. The composition of claim 16, wherein the composition comprises 2 to 4%, or 1 to 3%, or 2 to 3%, or 1.5 to 2.5%, or 2 to 2.5%, or about 2%, of sodium lauryl sulfate, and 0.1 to 1%, or 0.1 to 0.5%, or about 0.3%, of cocamidopropyl betaine, by weight of the composition.

18. The composition of claim 1, wherein the composition comprises or consists of potassium peroxymonosulfate from 0.1-5% (e.g., 1%), calcium pyrophosphate from 21-30% (e.g., 25%), anionic surfactant (e.g., sodium lauryl sulfate) 1-5% (e.g., 2%), zwitterionic surfactant (e.g., cocamidopropyl betaine) 0.1-1% (e.g., 0.3%), and a flavor system comprising a carrier matrix, wherein the carrier matrix comprises a protective coating layer (e.g., comprising maltodextrin or gum arabica) that encapsulates one or more flavor ingredient(s) within the carrier matrix; and wherein the composition comprises less than 4% water by weight of the total composition (e.g., 0% water, i.e., anhydrous) (e.g., from 0.05% to 3.9% water by weight of the total composition).

19. The composition of claim 1, wherein the composition comprises or consists an effective amount of Pluronic L35 (e.g., 25-35%), e.g., an amount effective to stabilize the potassium peroxymonosulfate, potassium peroxymonosulfate (e.g., 0.1-5%), and a flavor system (e.g., 0.5-5%), wherein the flavor system comprises a carrier matrix and wherein the carrier matrix comprises a protective coating layer encapsulating one or more flavor ingredients, and wherein the protective coating layer comprises maltodextrin or gum arabica; and wherein the carrier matrix is provided in an amount effective so that the hydrophilic groups present on the Pluronic L35 do not prematurely dissolve the maltodextrin despite the presence of maltodextrin's alcohol groups.

20. A method for whitening teeth comprising the steps of (a) applying a composition according to claim 1, to the teeth, and (b) maintaining contact of the composition with the teeth for a sufficient period of time (e.g., 0.1 to 60 minutes, or 0.1 to 30 minutes, or 0.1 to 10 minutes, or 0.1 to 5 minutes, or 0.1 to 2 minutes, or 0.1 to 1 minute) to effect whitening of the teeth contacted by the composition.

Description

EXAMPLES

[0169] Exemplary embodiments of the present disclosure will be illustrated by reference to the following examples, which are included to exemplify, but not to limit the scope of the present invention.

Example 1: Organoleptic Comparison of Flavor Systems in Oral Care Formulations

[0170] Typical flavor systems of oral care compositions (liquid peppermint flavor only) are tested against the defined organoleptic criteria defined in Table 1. Oxidized note criteria are listed in Table 2. The organoleptic properties are listed in Table 3. The quality of base coverage performance is ranked on a scale of 0 to 5 by a flavor expert.

TABLE-US-00004 TABLE 1 Base Coverage Scores. Base Coverage Comments Score 5 Highest organoleptic performance of base coverage, pleasant brushing experience similar to a traditional toothpaste, no underlying tastes of active ingredients, solvents, polymers, etc. No lingering aftertaste. Score 4 Pleasant brushing experience. No underlying tastes of active ingredients, solvents, polymers, etc. Slight negative lingering aftertaste from the active ingredient. Score 3 Underlying taste of active ingredients, solvents, polymers, etc. are present during brushing. Negative lingering aftertaste from the active ingredient. Score 2 Perceivable taste of active ingredients, solvents, polymers, etc. are present during brushing. Negative lingering aftertaste from the formula ingredients. Score 1 Minimally pleasant experience with strong taste of active ingredients, solvents, polymers, etc. Negative lingering aftertaste from formula ingredients. Score 0 Unpleasant brushing experience, obvious and un- pleasant tastes of active ingredients, solvents, polymers, etc. Negative lingering aftertaste from formula ingredients.

[0171] Quality of oxidized taste notes is ranked on a scale of 0 to 5 by a flavor expert. Oxidized taste notes are observed as flavor ingredients are oxidized over time. Oxidized flavors create unpleasant taste attributes and off-tastes in oral care formulas.

TABLE-US-00005 TABLE 2 Oxidized Note Oxidized Note Comments Score 5 Extreme amount of an oxidized note, sharp, and harsh taste that lingers Score 4 High oxidized note, unacceptable Score 3 Moderate oxidized note that is borderline acceptable Score 2 Perceivable oxidized note that is acceptable Score 1 Slight oxidized note that may not be detectable by a non-expert Score 0 No perceived oxidized note

TABLE-US-00006 TABLE 3 Comparison of Flavor Systems in Oral Care Formulations: Stability Flavoring Organoleptic Control Room Accelerated System Criteria Initial Temp Aged Range Toothpaste A Base Coverage: 3.5 2.5 2 (MPS) Oxidized Notes: 2.5 4 4 Toothpaste B Base Coverage: 3 3 2 (4% HP) Oxidized Notes: 3 3.5 4

TABLE-US-00007 TABLE 4 Toothpaste A Formulation. Ingredient Weight % Potassium peroxymonosulfate 0.1-5% (e.g., 1%) Calcium pyrophosphate 21-30% (e.g., 25%) PEG/PPG triblock copolymer 25-35% (e.g., 31%) (e.g., Pluronic L35) Polyvinylpyrrolidone 1-15% (e.g., 5%) PEG-PPG random copolymer 6-15% (e.g., 10%) Polyethylene glycol 10-20% (e.g., 12.5%) Polyphosphate 2.5-5% (e.g., 4%) Anionic Surfactant (e.g., 1-5% (e.g., 2%) sodium lauryl sulfate) Zwitterionic Surfactant (e.g., 0.1-1% (e.g., 0.3%) cocamidopropyl betaine) Fluoride source 0.1 to 2% (e.g., 0.75%) Antioxidant 0 to 0.3% (e.g., 0.03%) Thickener 2.5-5% (e.g., 4%) Total ca. 100

TABLE-US-00008 TABLE 5 Toothpaste B Formulation. Ingredients Weight (%) Humectants 45-60% (e.g., 55%) (e.g., non-crystal sorbitol, 99.5% vegetable refined glycerin polyhydric alcohols, polyoxyethylene glycols) Abrasives 10%-20% (e.g., 15%) (e.g., high cleaning silica, potassium silicate, perlite, synthetic amorphous silica, synthetic abrasive silica, core shell silica, precipitated silica, precipitated calcium carbonate, dicalcium phosphate, calcium carbonate, sodium bicarbonate) Thickening Agents 15%-25% (e.g., 19.5) (e.g., thickening silica, xanthan gum, gums, carbomers, carrageenans, sodium carboxymethyl cellulose, polyanionic cellulose, fumed silica) Foam Modulator 1%-5% (e.g., 2%) (e.g., sodium lauroyl sarcosinate, sodium lauryl sulfate powder, sodium lauryl sulfate liquid, polyethylene glycols) Stain Prevention Agents 0.5%-2.5% (e.g., 1.3%) (e.g., tetrasodium pyrophosphate, disodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, zinc citrate) Anticalculus/Anti tartar Agents 0.5-2.5% (e.g., 1.30) (e.g., stannous ion sources, poly- carboxylate polymers, polyamino- propane sulfonic acid, azacycloalkane- 2,2-diphosphonates, tetrasodium pyro- phosphates, calcium pyrophosphate, alumina, dicalcium orthophosphate dihydrate, n-calcium pyrophosphate, tricalcium phosphate, calcium polymeta- phosphate, insoluble sodium polymetaphosphate) Anticariogenic Agents 0.5%-2% (e.g., 0.8) (e.g., fluoride ion sources, stannous ion sources, xylitol, sodium monofluoro- phosphate) Hydrogen Peroxide 1%-5% (e.g., 4%) Nutrients, Colorants, Flavoring agents, q.s. Saliva stimulating source, Desensitizing agents, Preservatives, Antioxidants, Water, pH Modifiers

Example 2: Evaluation of the Flavor System of the Invention Using a Maltodextrin-Based Flavor Encapsulate

[0172] The following tables describe studies which examine the organoleptic results for a variety of flavoring systems in accelerated aging studies.

TABLE-US-00009 TABLE 6 Initial and Accelerated Aged Organoleptic Results for the Flavor System (Herbal Liquid Flavor + Peppermint Maltodextrin Encapsulate) in Toothpaste A. Mid-Point Final Aged Control Control Organoleptic Room Accelerated Room Accelerated Flavoring System Criteria Initial Temp Aged Temp Temp Aged Temp Sample 1 Base Coverage: 3 3 3 2.5 3 Liquid Flavor Oxidized Notes: 2.5 2.5 2.5 2.5 3 Sample 2 Base Coverage: 3.5 3.5 3.5 3 3.5 Liquid Flavor + Oxidized Notes: 1.5 1.5 1.5 2.5 3 Low Dosage Encapsulate Sample 3 Base Coverage: 4 4 4 3.5 4 Liquid Flavor + Oxidized Notes: 1 1 1 1.5 1 High Dosage Encapsulate Sample 4 Base Coverage: 3 3 2.5 2 2 Liquid Flavor + Oxidized Notes: 2 3.5 3.5 4 4 Low Dosage (No encapsulation) Sample 5 Base Coverage: 3 3.5 3 3 3 Liquid Flavor + Oxidized Notes: 1.5 2.5 2.5 5 5 High Dosage (No encapsulation) Sample 6 Base Coverage: 2 2 2 1 1 High Dosage Oxidized Notes: 1 1 1 1 1 Encapsulate Sample 7 Base Coverage: 2 2 0 0 0 High Dosage (No Oxidized Notes: 5 5 5 5 5 encapsulation)

TABLE-US-00010 TABLE 7 Initial and Accelerated Aging Organoleptic Results for the Flavor System (Herbal Liquid Flavor + Peppermint Maltodextrin Encapsulate) in Toothpaste B. Mid-Point Final Aged Control Control Organoleptic Room Accelerated Room Accelerated Flavoring System Criteria Initial Temp Aged Temp Temp Aged Temp Sample 8 Base Coverage: 3.5 3.5 3.5 3.5 3.5 Liquid Flavor Oxidized Notes: 0 0 0 0 0 Sample 9 Base Coverage: 4 4 4 4 4 Liquid Flavor + Oxidized Notes: 0 0 0 0 0 Low Dosage Encapsulate Sample 10 Base Coverage: 4.5 4.5 4.5 4.5 4.5 Liquid Flavor + Oxidized Notes: 0 0 0 0 0 High Dosage Encapsulate Sample 11 Base Coverage: 3.5 3.5 3.5 3.5 3.5 Liquid Flavor + Oxidized Notes: 2 4 4.5 4 4.5 Low Dosage (No encapsulation) Sample 12 Base Coverage: 3.5 3.5 3.5 3.5 3.5 Liquid Flavor + Oxidized Notes: 2 4 4.5 4 5 High Dosage (No encapsulation) Sample 13 Base Coverage: 1 1 0 1 0 High Dosage Oxidized Notes: 0 0 0 0 0 Encapsulate Sample 14 Base Coverage: 1 1 0 1 0 High Dosage (No Oxidized Notes: 2 4 4.5 4 5 encapsulation)

Example 3: Evaluation of the Flavor System of the Invention Using a Gum Arabica Based Flavor Encapsulate

[0173]

TABLE-US-00011 TABLE 8 Initial and Accelerated Aging Organoleptic Results for the Flavor System (Mint Liquid Flavor + Peppermint Gum Arabica Encapsulate) in Toothpaste A. Mid-Point Final Aged Control Control Organoleptic Room Accelerated Room Accelerated Flavoring System Criteria Initial Temp Aged Temp Temp Aged Temp Sample 15 Base 4 4 3.5 4 3.5 Liquid Flavor Coverage: Oxidized 1 1 2 1.5 2 Notes: Sample 16 Base 4.5 4.5 4 4.5 4 Liquid Flavor + Coverage: Low Dosage Oxidized 1 1 1.5 1 2 Encapsulate Notes: Sample 17 Base 4.5 4.5 4 4.5 4 Liquid Flavor + Coverage: High Dosage Oxidized 2 1 1.5 1 2 Encapsulate Notes: Sample 18 Base 4 4 4 3.5 3 Liquid Flavor + Coverage: Low Dosage (No Oxidized 2 2 2.5 2.5 3 encapsulation) Notes: Sample 19 Base 4 4.5 4 3.5 2.5 Liquid Flavor + Coverage: High Dosage (No Oxidized 2.5 3 3.5 3.5 4 encapsulation) Notes: Sample 20 Base 4 3.5 3 3 3 High Dosage Coverage: Encapsulate Oxidized 1 1.5 2.5 2.5 3 Notes: Sample 21 Base 3.5 3.5 3.5 3.5 3 High Dosage (No Coverage: encapsulation) Oxidized 2 2 2.5 2 3 Notes: Sample 22 Base 2.5 2.5 2 2 1.5 Low Dosage Coverage Encapsulation Oxidized 3 3 3.5 3.5 4 Notes Sample 23 Base 2 2 2 2 1.5 Low Dosage (No Coverage Encapsulation) Oxidized 3 3.5 4 4 4.5 Notes

TABLE-US-00012 TABLE 9 Initial and Accelerated Aging Organoleptic Results for the Flavor System (Wintergreen Liquid Flavor + Peppermint Gum Arabica Encapsulate) in Toothpaste A. Mid-Point Final Aged Control Control Organoleptic Room Accelerated Room Accelerated Flavoring System Criteria Initial Temp Aged Temp Temp Aged Temp Sample 24 Base Coverage: 4.5 4.5 4.5 4.5 4 Liquid Flavor Oxidized Notes: 1 1 1.5 1 1.5 Sample 25 Base Coverage: 5 5 4.5 4.5 4.5 Liquid Flavor + Oxidized Notes: 0.5 0.5 1 1 1.5 Low Dosage Encapsulate Sample 26 Base Coverage: 5 5 4.5 4.5 4.5 Liquid Flavor + Oxidized Notes: 1 1 1.5 1.5 2 High Dosage Encapsulate Sample 27 Base Coverage: 4.5 4.5 4.5 4.5 4.5 Liquid Flavor + Oxidized Notes: 1.5 1.5 2.5 2 2.5 Low Dosage (No encapsulation) Sample 28 Base Coverage: 4.5 4 4 4 4 Liquid Flavor + Oxidized Notes: 2.5 2.5 3 3 4 High Dosage (No encapsulation) Sample 29 Base Coverage: 4 3.5 3 3 3 High Dosage Oxidized Notes: 1 1.5 2.5 2.5 3 Encapsulate Sample 30 Base Coverage: 3.5 3.5 3.5 3.5 3 High Dosage (No Oxidized Notes: 2 2 2.5 2 3 encapsulation)

[0174] Testing of the formulas within the scope of the disclosure demonstrates that they provide improved stability and retained active oxygen activity compared to comparative formulas not within the scope of the present disclosure.

Example 3: Consumer Study

[0175] A consumer study is conducted to evaluate consumer preference for three compositions according to the present disclosure. The tested compositions have the following formulas:

TABLE-US-00013 Formula Formula Formula A B C POTASSIUM CAROATE (45% KMPS) 2.2 2.2 2.2 Polyoxypropylene-Polyoxyethylene 30.75 30.25 30.6 Block Copolymer CALCIUM PYROPHOSPHATE 25 25 25 Thickener (Fumed Silica) 4 4 4 SODIUM ACID PYROPHOSPHATE 1 1 1 SODIUM MONOFLUOROPHOSPHATE 1.1 1.1 1.1 CI PIGMENT BLUE 15 0 0 0.05 POLYETHYLENE GLYCOL 600 12.5 12.5 12.5 TETRASODIUM PYROPHOSPHATE 3 3 3 PEG/PPG Random Copolymer 10 10 10 (116/66 Copolymer) Polyvinyl pyrrolidone 5 5 5 Cocamidopropyl Betaine 0.3 0.3 0.3 SODIUM LAURYL SULFATE POWDER 2 2 2 SODIUM SACCHARIN 0.6 0.6 0.7 SUCRALOSE 0.05 0.05 0.05 ENCAPSULATED PEPPERMINT FLAVOR 0.5 0.5 0.5 Majesty Infusion Flavor 0 0 2 MPS No. 8 Flavor 2 0 0 Cool Mint masking flavor 0 2.5 0

[0176] Each composition has 0.5 wt. % of encapsulated peppermint flavor. In addition, each of the three compositions has a second non-encapsulated liquid flavor in either 2 wt. % or 2.5 wt. %. Flavor compositions comprising some of ingredients that have some of the preferred flavor functions (low boiling point, mint-like, enhancer, base coverage, lingering taste, and lingering chemosensate) are tested to measure consumer liking and perception of efficacy. The following results are obtained:

TABLE-US-00014 Results Flavor Flavor Flavor System A System B System C n = 108 n = 122 n = 150 % % % After First Use Overall Opinion: 32 30 43 Like a Lot Purchase Intention: 25 23 31 Definitely would buy Flavor Liking: 22 22 35 Like a lot After 14 Days Usage Overall Opinion: 29 32 41 Like a lot Purchase Intention: 58 55 64 Would buy Better than usual: 49 50 57 whitening toothpaste Noticed whiter teeth 61 61 67 Flavor: 20 21 30 Liking Like a lot Aftertaste liking: 15 18 24 Like a lot

[0177] The results demonstrate that for all three formulas tested, the percentage of consumers who indicated that they would buy the product increased from when they were asked after the first use, and when they were asked after 14 days of use. This strongly shows that the formulas are consumer-friendly. In addition, the results show that the percentage of consumers giving positive marks for all questions asked is significantly higher for the Flavor System C, compared to Flavor System A or B.

[0178] The invention has been described above with reference to illustrative Examples, but it is to be understood that the invention is not limited to the disclosed embodiments. Alterations and modifications that would occur to one of skill in the art upon reading the specification are also within the scope of the invention, which is defined in the appended claims.