CA2222170A1 - Chewing gum with fluoride and citric acid - Google Patents
Chewing gum with fluoride and citric acid Download PDFInfo
- Publication number
- CA2222170A1 CA2222170A1 CA002222170A CA2222170A CA2222170A1 CA 2222170 A1 CA2222170 A1 CA 2222170A1 CA 002222170 A CA002222170 A CA 002222170A CA 2222170 A CA2222170 A CA 2222170A CA 2222170 A1 CA2222170 A1 CA 2222170A1
- Authority
- CA
- Canada
- Prior art keywords
- fluoride
- citric acid
- chewing gum
- enamel
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/19—Cosmetics or similar toiletry preparations characterised by the composition containing inorganic ingredients
- A61K8/20—Halogens; Compounds thereof
- A61K8/21—Fluorides; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
- A61K8/36—Carboxylic acids; Salts or anhydrides thereof
- A61K8/365—Hydroxycarboxylic acids; Ketocarboxylic acids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
Abstract
This patent deals with a chewing gum which possesses fluoride and citric acid for improved dental health. The incorporation of fluoride and citric acid into our gum product is for the citric acid to provide a means by which fluoride can be absorbed into the tooth structure. The mechanism of action of this product is the following: citric acid is incorporated in this chewing gum to microscopically open up the pores (prism layers) of the enamel tooth structure. This opening of the pores, at the tooth surface, enables greater contact and penetration of the fluoride to be absorbed into the enamel. The resultant effect is greater penetration of fluoride into the enamel and the underlying tooth structure (dentine). In addition to facilitating the penetration of fluoride into the tooth, there would be an added benefit from the dietary content of the citrus fuits. Moreover, this gum includes novel organoleptic properties as a result of natural sugars, together with enhanced flavor, for sweetness impact.
Description
W O96/37182 PCT~US95/06775 ~, CHEWING GUM WITH FLUORIDE AND CITRIC ACID
FIELD OF INVENTION
The present invention relates to a chewing gum with organoleptic plupe Lies which po~sesses fluoride and citric acid for improved dental health.
BACKGROUND OF THE INVENTION
S Fluoride compounds have been incorporated into dental topicals and into consumables for the prevention of tooth decay. This prevention is by virtue of such effects as strengthening of the en~mei~ suppression of the enzymatic action of bacteria which convert ~ çh~rids into acids and ~u~pl~s~ion of the propagation of microorg~ni~mc relating to the corrosion 10 destruction of enamel and dentine. Studies have demon~t~t~cl that fluoride combines with hydroxyapatite, the crystalline structure of the teeth, to produce a modified crystalline structure which is more resistant to acid attack.
A wide variety of fluorides have been di~clQsed in the prior art, 15 inc~ iing sodium fluoride, indium fluoride, sodium monofluorophosphate, stannous fluoride, fluoroalkyl phosphates, and ~luat~ ary ammonium fluorides. These and other fluorides have been incorporated into gels, rinses, toothp~tes, tooth powder, chewing gum and the like for topical application. Fluoride treatment can also be undertaken through consumables, .J 20 fluoridated drinking water and fluoride tablets. It has been definitely established, on the basis of large studies in a number of communities that the fluoridation of water to a concentration of 1.0 ppm is a safe and practical W O96/37182 PCTrUS95/06775 public health measure. The result~nt effect is 50-66% reduction in the inciclent~ of dental carAes in permanent teeth. It has also been demonct ated, in a 15 year study, that the ~tlmini~tr~tiQn of sodium fluoAde in relatively small amounts during pregnancy resulted in almost complete S e1imin~tion of dental carries in subsequently born children. (Glenn, Journal of Dentistry for Children, January 1980.) Numerous patents have been issued which describe chewing gum with fluoride-cont~ining salts: Arrick, et al U.S. Pat. No. 4,563,345; Robyt et al U.S. Pat. No. 4,228,150; Terta et al U.S. Pat. No. 4,265,877; Goupil U.S.
10 Pat. No. 4,284,650; Cornell U.S. Pat. No. 4,233,288; Bilotti et al U.S. Pat.
No. 3,075,884; Merckel et al U.S. Pat. No. 2,627,493; and Merckel et al U.S. Pat. No. 2,700,012. Each of these inventions have an improvement over the pAor art, and each incorporate fluoAdes in different forms into chewing gums.
The ingestion of any signific~nt amount of fluoAde (as low as one gram of sodium fluoride) can produce consequences such as abdominal cramping and vomiting. As noted by U.S. Patent No. 5,071,637 issued to Pellico, et al, the risk is noteworthy in flavored fluoride products which can be unintentionally swallowed in significant amounts. Therefore, the amount 20 of fluoride used in a chewing gum is limit~, yet effective.
However, the need for a composition which f~t~ilit~t~s the optimal uptake of fluoride by teeth is a~a~ent and has not been fulfilled by the prior art.
W O 96/37182 PCT/U~10~775 SUMMARY OF THE INVENTION
The chewing gum of the present invention relates to a chewing gum that has a novel mech~ni~m whereby fluoric~e is incol~ul~ted into the prism layers (pores) of the enamel tooth structure.
The chewing gum of the present invention incorporates the biochemical reaction which moment~rily takes place following the exposure of dental enamel to citric acid at the microscopic level. This reaction is a natural occurrence which results multiple times on a daily basis each and every time one ingests any of the citrus fruits in the market. This pore opening is the pathway for fluoride, which is within the gum product, to l~e~ Lte into the prismatic layers of the tooth structure. Hence, there is a greater surface e,~l~osu,~ of the fluoride with the dental enamel. The specific fruits which are primarily citric acid in nature are: oranges, g~erlui~, Iemons, limes, tangerines, and the like.
The combination of such a citric acid with fluoride creates a momentary micro-atmosphere for a pathway which enables the fluoride to ingress into the prism layers of the çn~mel This mechanism in a chewing gum having organoleptic pro~lties, would produce an enhanced flavor and sweetness impact which would make this product a standout for both taste and optimum dental health. As a result, the product includes a natural high impact aromatic flavor from these fresh and biocompatible agents.
The filnd~nlental principle of lltili7ing the citrus type of fruits thel~ro.e becomes two-fold: (a) to establish a natural citrus fruit taste which is an enjoyable taste to the general public, and (b) to provide the mech~ni~m of chemical reaction which takes place when the citric acid of the citrus fruits comes into contact with the enamel tooth structure. These benefits would be achieved in the absence of artificial, synthetic ingredients such as, W O96/37182 PCTrUS95/06775 artificial sweeteners, saccharin salts, sodium or c~lcillm saccharin salts, cycl~m~te salts, such as the sodium salt, and the like, and the free acid form of saccharin. Such ingredients are common in most chewing gum products in the market today.
S DETAILED DESCRIPI~ON OF THE INVENTION
The composition of this invention compri~es a chewing gum base, citric acid derived from fruits, flavoring, and an oral health agent.
The chewing gum composition generally compri~es one or more natural or synthetic elastomers and can be supplemented by conventional chewing gum ingredients. These ingredients include one or more solvents, pl~tici7f~rs, fillers, flavoring agents, coloring agents and/or sweetenin~
agents. Elastomers which are suitable for use herein include substances of vegetable origin such as chicle, jelutong, gutta percha, guayule, and crown gum.
Synthetic elastomers such as but~i.one-styrene copolymers, isobutyleneisoprene copolymers, polyethylene, polyisobutylene, polyvinyl~cet~te, and mixtures thereof are also useful. The elastomer generally comprises from about 14% to 50% by weight (preferably from about 20% to about 30% by weight) of the chewing gum composition.
The chewing gum composition can contain elastomer solvents to aid in softening the polymer co~,-ponent. Such elastomer solvents can include methyl, glycerol or pentaerythritol esters of rosins or modified rosins, such as hydrogenated, dimerized or polymerized rosins or mixtures thereof.
Examples of elastomer solvents suitable for use herein include pentaerythritol ester of partially hydrogenated, dimerized or polymerized rosins or mixtures thereof. Examples of elastomer solvents suitable for use herein include W 096137182 PCT/U~5/OC775 pentaerythritol ester of partially hyd,ogella~ed wood rosin, pentaerythritol ester of wood rosin, glycerol ester of partially dimerized rosin, glycerol esterof polymerized rosin, glycerol ester of tall oil rosin, glycerol ester of wood rosin, and partially hydrogenated wood rosin, and partially hydrogenated S methyl ester of rosin, and mixtures thereof. Terpene resins, including polyterpene and mixtures thereof are also useful. The solvent can be employed in an amount ranging from about 10% to about 75% and preferably about 15% to about 50% by weight of the chewing gum co~.poslhon .
A variety of haditional ingredients used as plashicizers, softeners or emulsifiers such as lanolin, le~jthin, glyceryl monoste~rate, stearic acid, sodium stearate, potassium stearate, glyceryl tri~et~te, hiacehin, glycerin, and the like as well as natural waxes, petroleum waxes, p~rr -, waxes, and microcrystalline waxes, can also be incorporated into the chewing gum 15 composition to obtain a variety of desirable l~Lules and con~istency ~-u~lLies. These additional m~tt-ri~l~ are generally employed in amounts of up to about 30% by weight, preferably about 1% to about 25% by weight and more preferably from about 3% to about 7% by weight of the final chewing gum composition. The chewing gum composition can additionally 20 include conventional coloring agents such as titanium dioxide, and fillers such as dicalcium phosphate, aluminum hydroxide, alumina, aluminum silicates, talc, calcium carbonate, cellulose, and combinahons thereof.
The flavoring composihons are natural sugars concicting of citrus type fruits for elicitation of natural sweet flavors such as lemons, limes, 25 tangerines, g.dp~fl.~its, and oranges. All contain natural sugars in the fructose group of sugars. The sugar groups are sugar alcohols which include sorbitol mannitol, xylitol, maltitol, and hydrogenated starch and glucose W O 96/37182 PC~rrUS95/06775 syrups produced by catalytic hydrogenation of carbohydrate syrups to the point where all carbohydrate end groups are reduced to alcohols. A suit~hlç
hydrogenated starch hydrolysate incl~ldes from about 6 % to 10% sorbitol, from about 25% to about 55% maltitol and from 20% to about 40%
5 hydrogenated higher saccharides. A typical hydrogenated starch hydrolysate is Lycasin (RTM). The amount of flavoring agents and/or flavor çnh~ncers employed is normally a matter of p~ ce, subject to such factors as flavor type, base type, and strength desired. In general, amounts of about 0.05% to about 3.0% by weight of the final composition are usable with 10 amounts of about 0.3% to about 1.5% being ~lGft;ll~d and about 0.7% to about 1.2% being more pl~fel-~d.
The oral health agent takes the form of a fluoride which is added in levels of from about 0.001% to about 1% by weight for anti-caries ~ oses.
It is a feature of the present invention which can provide subst~nti~lly 15 improved release of fluoride in co~ ~ison with that provided by conventional fluoride chewing gum products. Preferred fluorides are sodium fluoride, stannous fluoride, indium fluoride, sodium monofluorophosphate, fluoroalkyl phosphates, and quaternary ammonium fluorides.
The invention is illustrated by the following non-limiting examples:
W O96/37182 PCTIU~9510C775 A composition is p-cpalcd having the following Gum base 57.5 Xylitol (60%) 6.7 S Xylitol powder 30.0 Glycerol 4.0 Peppermint oil 0.8 Citrus Fruits 0.7- 1.2 Fluoride 0.01 %
In the above, the gum base consists of styrene but~-liPne elastomer, polyvinylacetate resin, a rosin ester, microcrystalline wax, and calcium carbonate. The chewing gum composition is prepared by warming the gum base to about 50~C. in a kn~1çr, adding the glycerol, xylitol solution, and ~leppc;~ int oil, all prewarmed to about 50~C., in the kne~tler, adding the 15 xylitol powder and mixing until a homogeneous mass is achieved.
FIELD OF INVENTION
The present invention relates to a chewing gum with organoleptic plupe Lies which po~sesses fluoride and citric acid for improved dental health.
BACKGROUND OF THE INVENTION
S Fluoride compounds have been incorporated into dental topicals and into consumables for the prevention of tooth decay. This prevention is by virtue of such effects as strengthening of the en~mei~ suppression of the enzymatic action of bacteria which convert ~ çh~rids into acids and ~u~pl~s~ion of the propagation of microorg~ni~mc relating to the corrosion 10 destruction of enamel and dentine. Studies have demon~t~t~cl that fluoride combines with hydroxyapatite, the crystalline structure of the teeth, to produce a modified crystalline structure which is more resistant to acid attack.
A wide variety of fluorides have been di~clQsed in the prior art, 15 inc~ iing sodium fluoride, indium fluoride, sodium monofluorophosphate, stannous fluoride, fluoroalkyl phosphates, and ~luat~ ary ammonium fluorides. These and other fluorides have been incorporated into gels, rinses, toothp~tes, tooth powder, chewing gum and the like for topical application. Fluoride treatment can also be undertaken through consumables, .J 20 fluoridated drinking water and fluoride tablets. It has been definitely established, on the basis of large studies in a number of communities that the fluoridation of water to a concentration of 1.0 ppm is a safe and practical W O96/37182 PCTrUS95/06775 public health measure. The result~nt effect is 50-66% reduction in the inciclent~ of dental carAes in permanent teeth. It has also been demonct ated, in a 15 year study, that the ~tlmini~tr~tiQn of sodium fluoAde in relatively small amounts during pregnancy resulted in almost complete S e1imin~tion of dental carries in subsequently born children. (Glenn, Journal of Dentistry for Children, January 1980.) Numerous patents have been issued which describe chewing gum with fluoride-cont~ining salts: Arrick, et al U.S. Pat. No. 4,563,345; Robyt et al U.S. Pat. No. 4,228,150; Terta et al U.S. Pat. No. 4,265,877; Goupil U.S.
10 Pat. No. 4,284,650; Cornell U.S. Pat. No. 4,233,288; Bilotti et al U.S. Pat.
No. 3,075,884; Merckel et al U.S. Pat. No. 2,627,493; and Merckel et al U.S. Pat. No. 2,700,012. Each of these inventions have an improvement over the pAor art, and each incorporate fluoAdes in different forms into chewing gums.
The ingestion of any signific~nt amount of fluoAde (as low as one gram of sodium fluoride) can produce consequences such as abdominal cramping and vomiting. As noted by U.S. Patent No. 5,071,637 issued to Pellico, et al, the risk is noteworthy in flavored fluoride products which can be unintentionally swallowed in significant amounts. Therefore, the amount 20 of fluoride used in a chewing gum is limit~, yet effective.
However, the need for a composition which f~t~ilit~t~s the optimal uptake of fluoride by teeth is a~a~ent and has not been fulfilled by the prior art.
W O 96/37182 PCT/U~10~775 SUMMARY OF THE INVENTION
The chewing gum of the present invention relates to a chewing gum that has a novel mech~ni~m whereby fluoric~e is incol~ul~ted into the prism layers (pores) of the enamel tooth structure.
The chewing gum of the present invention incorporates the biochemical reaction which moment~rily takes place following the exposure of dental enamel to citric acid at the microscopic level. This reaction is a natural occurrence which results multiple times on a daily basis each and every time one ingests any of the citrus fruits in the market. This pore opening is the pathway for fluoride, which is within the gum product, to l~e~ Lte into the prismatic layers of the tooth structure. Hence, there is a greater surface e,~l~osu,~ of the fluoride with the dental enamel. The specific fruits which are primarily citric acid in nature are: oranges, g~erlui~, Iemons, limes, tangerines, and the like.
The combination of such a citric acid with fluoride creates a momentary micro-atmosphere for a pathway which enables the fluoride to ingress into the prism layers of the çn~mel This mechanism in a chewing gum having organoleptic pro~lties, would produce an enhanced flavor and sweetness impact which would make this product a standout for both taste and optimum dental health. As a result, the product includes a natural high impact aromatic flavor from these fresh and biocompatible agents.
The filnd~nlental principle of lltili7ing the citrus type of fruits thel~ro.e becomes two-fold: (a) to establish a natural citrus fruit taste which is an enjoyable taste to the general public, and (b) to provide the mech~ni~m of chemical reaction which takes place when the citric acid of the citrus fruits comes into contact with the enamel tooth structure. These benefits would be achieved in the absence of artificial, synthetic ingredients such as, W O96/37182 PCTrUS95/06775 artificial sweeteners, saccharin salts, sodium or c~lcillm saccharin salts, cycl~m~te salts, such as the sodium salt, and the like, and the free acid form of saccharin. Such ingredients are common in most chewing gum products in the market today.
S DETAILED DESCRIPI~ON OF THE INVENTION
The composition of this invention compri~es a chewing gum base, citric acid derived from fruits, flavoring, and an oral health agent.
The chewing gum composition generally compri~es one or more natural or synthetic elastomers and can be supplemented by conventional chewing gum ingredients. These ingredients include one or more solvents, pl~tici7f~rs, fillers, flavoring agents, coloring agents and/or sweetenin~
agents. Elastomers which are suitable for use herein include substances of vegetable origin such as chicle, jelutong, gutta percha, guayule, and crown gum.
Synthetic elastomers such as but~i.one-styrene copolymers, isobutyleneisoprene copolymers, polyethylene, polyisobutylene, polyvinyl~cet~te, and mixtures thereof are also useful. The elastomer generally comprises from about 14% to 50% by weight (preferably from about 20% to about 30% by weight) of the chewing gum composition.
The chewing gum composition can contain elastomer solvents to aid in softening the polymer co~,-ponent. Such elastomer solvents can include methyl, glycerol or pentaerythritol esters of rosins or modified rosins, such as hydrogenated, dimerized or polymerized rosins or mixtures thereof.
Examples of elastomer solvents suitable for use herein include pentaerythritol ester of partially hydrogenated, dimerized or polymerized rosins or mixtures thereof. Examples of elastomer solvents suitable for use herein include W 096137182 PCT/U~5/OC775 pentaerythritol ester of partially hyd,ogella~ed wood rosin, pentaerythritol ester of wood rosin, glycerol ester of partially dimerized rosin, glycerol esterof polymerized rosin, glycerol ester of tall oil rosin, glycerol ester of wood rosin, and partially hydrogenated wood rosin, and partially hydrogenated S methyl ester of rosin, and mixtures thereof. Terpene resins, including polyterpene and mixtures thereof are also useful. The solvent can be employed in an amount ranging from about 10% to about 75% and preferably about 15% to about 50% by weight of the chewing gum co~.poslhon .
A variety of haditional ingredients used as plashicizers, softeners or emulsifiers such as lanolin, le~jthin, glyceryl monoste~rate, stearic acid, sodium stearate, potassium stearate, glyceryl tri~et~te, hiacehin, glycerin, and the like as well as natural waxes, petroleum waxes, p~rr -, waxes, and microcrystalline waxes, can also be incorporated into the chewing gum 15 composition to obtain a variety of desirable l~Lules and con~istency ~-u~lLies. These additional m~tt-ri~l~ are generally employed in amounts of up to about 30% by weight, preferably about 1% to about 25% by weight and more preferably from about 3% to about 7% by weight of the final chewing gum composition. The chewing gum composition can additionally 20 include conventional coloring agents such as titanium dioxide, and fillers such as dicalcium phosphate, aluminum hydroxide, alumina, aluminum silicates, talc, calcium carbonate, cellulose, and combinahons thereof.
The flavoring composihons are natural sugars concicting of citrus type fruits for elicitation of natural sweet flavors such as lemons, limes, 25 tangerines, g.dp~fl.~its, and oranges. All contain natural sugars in the fructose group of sugars. The sugar groups are sugar alcohols which include sorbitol mannitol, xylitol, maltitol, and hydrogenated starch and glucose W O 96/37182 PC~rrUS95/06775 syrups produced by catalytic hydrogenation of carbohydrate syrups to the point where all carbohydrate end groups are reduced to alcohols. A suit~hlç
hydrogenated starch hydrolysate incl~ldes from about 6 % to 10% sorbitol, from about 25% to about 55% maltitol and from 20% to about 40%
5 hydrogenated higher saccharides. A typical hydrogenated starch hydrolysate is Lycasin (RTM). The amount of flavoring agents and/or flavor çnh~ncers employed is normally a matter of p~ ce, subject to such factors as flavor type, base type, and strength desired. In general, amounts of about 0.05% to about 3.0% by weight of the final composition are usable with 10 amounts of about 0.3% to about 1.5% being ~lGft;ll~d and about 0.7% to about 1.2% being more pl~fel-~d.
The oral health agent takes the form of a fluoride which is added in levels of from about 0.001% to about 1% by weight for anti-caries ~ oses.
It is a feature of the present invention which can provide subst~nti~lly 15 improved release of fluoride in co~ ~ison with that provided by conventional fluoride chewing gum products. Preferred fluorides are sodium fluoride, stannous fluoride, indium fluoride, sodium monofluorophosphate, fluoroalkyl phosphates, and quaternary ammonium fluorides.
The invention is illustrated by the following non-limiting examples:
W O96/37182 PCTIU~9510C775 A composition is p-cpalcd having the following Gum base 57.5 Xylitol (60%) 6.7 S Xylitol powder 30.0 Glycerol 4.0 Peppermint oil 0.8 Citrus Fruits 0.7- 1.2 Fluoride 0.01 %
In the above, the gum base consists of styrene but~-liPne elastomer, polyvinylacetate resin, a rosin ester, microcrystalline wax, and calcium carbonate. The chewing gum composition is prepared by warming the gum base to about 50~C. in a kn~1çr, adding the glycerol, xylitol solution, and ~leppc;~ int oil, all prewarmed to about 50~C., in the kne~tler, adding the 15 xylitol powder and mixing until a homogeneous mass is achieved.
Claims (7)
What is claimed is:
1. A composition for enhanced absorption of fluoride ions by teeth comprising a chewing gum base, a fluoride compound, and citric acid.
2. A composition according to claim 1 wherein said citric acid is derived from fruits.
3. A composition according to claim 1 wherein said fluoride compound is a member selected from the group consisting of sodium fluoride, sodium monofluorophosphate, stannous fluoride, indium fluoride, fluoroalkyl phosphate salt, quaternary ammonium fluoride, and mixtures thereof.
4. A composition according to claim 3 wherein said fluoride compound is indium fluoride.
5. A composition according to claim 3 wherein said fluoride compound is sodium fluoride.
6. A composition according to claim 3 wherein said fluoride compound is stannous fluoride.
7. A composition according to claim 3 wherein said fluoride compound is sodium monofluorophosphate.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1995/006775 WO1996037182A1 (en) | 1995-05-26 | 1995-05-26 | Chewing gum with fluoride and citric acid |
| CA002222170A CA2222170A1 (en) | 1995-05-26 | 1995-05-26 | Chewing gum with fluoride and citric acid |
| AU28149/95A AU2814995A (en) | 1995-05-26 | 1995-05-26 | Chewing gum with fluoride and citric acid |
| US08/768,886 US5698215A (en) | 1994-03-28 | 1996-12-17 | Chewing gum composition with fluoride and citric acid |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US1995/006775 WO1996037182A1 (en) | 1995-05-26 | 1995-05-26 | Chewing gum with fluoride and citric acid |
| CA002222170A CA2222170A1 (en) | 1995-05-26 | 1995-05-26 | Chewing gum with fluoride and citric acid |
| US08/768,886 US5698215A (en) | 1994-03-28 | 1996-12-17 | Chewing gum composition with fluoride and citric acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2222170A1 true CA2222170A1 (en) | 1996-11-28 |
Family
ID=27170553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002222170A Abandoned CA2222170A1 (en) | 1994-03-28 | 1995-05-26 | Chewing gum with fluoride and citric acid |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US5698215A (en) |
| AU (1) | AU2814995A (en) |
| CA (1) | CA2222170A1 (en) |
| WO (1) | WO1996037182A1 (en) |
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| US6355265B1 (en) | 1999-04-06 | 2002-03-12 | Wm. Wrigley Jr. Company | Over-coated chewing gum formulations |
| US7935362B2 (en) | 1999-04-06 | 2011-05-03 | Wm. Wrigley Jr. Company | Over-coated product including consumable center and medicament |
| US20040219110A1 (en) * | 1999-06-28 | 2004-11-04 | Minu , L.L.C. | Process for removing calculus deposits from the teeth and suppressing pain |
| US6436429B1 (en) | 1999-06-28 | 2002-08-20 | Gholam A. Peyman | Process and composition for temporarily suppressing pain |
| US6726922B1 (en) | 1999-06-28 | 2004-04-27 | Minu, L.L.C. | Process and composition for temporarily suppressing pain |
| US20040220151A1 (en) * | 1999-06-28 | 2004-11-04 | Minu, L.L.C. | Process for treating tissue and suppressing pain |
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| DE102005049973A1 (en) * | 2005-10-17 | 2007-04-19 | Henkel Kgaa | Tingling oral and dental care and cleansers II |
| CA2646283C (en) * | 2006-04-05 | 2014-10-07 | Cadbury Adams Usa Llc | Impact of calcium phosphate complex on dental caries |
| JP5529529B2 (en) | 2006-04-05 | 2014-06-25 | インターコンチネンタル グレート ブランズ エルエルシー | Calcium phosphate complexes and salts for use in oral transport systems |
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Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4233288A (en) * | 1979-03-12 | 1980-11-11 | Cornell John A | Gum emulsified liquid package for delivering and preserving liquid content in the mouth |
| DE3213284A1 (en) * | 1982-04-08 | 1983-10-13 | Winfried 8451 Kümmersbruck Kruppa | ANTI-CARIES CHEWING GUM |
| US4563345A (en) * | 1984-01-23 | 1986-01-07 | Arrick Robert A | Chewing gum |
| US4568540A (en) * | 1984-04-18 | 1986-02-04 | Johnson & Johnson | Oral hygiene compositions |
| ES2061888T3 (en) * | 1988-11-25 | 1994-12-16 | Procter & Gamble | CHEWING GUM. |
| GB8909793D0 (en) * | 1989-04-28 | 1989-06-14 | Beecham Group Plc | Pharmaceutical formulation |
-
1995
- 1995-05-26 CA CA002222170A patent/CA2222170A1/en not_active Abandoned
- 1995-05-26 WO PCT/US1995/006775 patent/WO1996037182A1/en active Application Filing
- 1995-05-26 AU AU28149/95A patent/AU2814995A/en not_active Abandoned
-
1996
- 1996-12-17 US US08/768,886 patent/US5698215A/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| US5698215A (en) | 1997-12-16 |
| WO1996037182A1 (en) | 1996-11-28 |
| AU2814995A (en) | 1996-12-11 |
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| Date | Code | Title | Description |
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