Toothpastes mints

Anticariogenicity. Sugar alcohols are not fermented to release acids that may cause tooth decay by the oral bacteria which metabolize sugars and starches (208). As a result, use of sugar alcohols in sugar-free chewing gum, pressed mints, confections, and toothpaste has been widely accepted. 

The resolution of DL-menthol is important industrially. L-Menthol has a mint taste and gives a cooling sensation. It finds use in a number of important products including toothpaste and confectionary. D-Menthol does not have the same taste nor the same cooling properties. DL-menthol can be produced relatively simply using a variety of chemical routes. 

Invigorating mint taste for a clean, healthy mouth and fresh breath that lasts." Clean, cool, refreshing taste. These claims accompany many advertisements for toothpastes and breath fresheners. What is the source of the refreshing flavor and cooling effect that consumers readily associate with these products ... 

From ancient times i qp until modem days herbs and spices have played a dynamic role in our daily lives. When we clean our teeth in the early morning with toothpaste we encounter mint oils. When we wash our bodies and clothes with soaps and detergents we find the essences of rosemary and lavender. At midday and in the evening on the dinner table the smells of spices elevate the appetite. More people than ever are discovering the secrets of great cuisine which rely heavily on herbs and spices. In addition... 

A 40-year-old woman with no personal or family history of asthma had dyspnea, wheezing, and nasal symptoms for 2 years whenever she used toothpaste and/or ingested mint confections. She had no history of aspirin sensitivity, and a challenge test with a menthol solution diluted in alcohol ruled out any possibihty that the asthma had been caused by preservatives, dyes, or other additives. 

Holmes, G. and Freeman, S. 2001. Cheilitis caused by contact urticaria to mint flavored toothpaste. Aust. J. Dermatol. 42, 43-45. 

All eight isomers possess characteristic minty odours. The reason for the importance of /-menthol is its ability to interact, not only with odour receptors, but also with the receptors which sense cold. The presence of menthol will induce cold receptors to respond as if they had sensed a drop in temperature. This physiologically induced sensation of cold is used in many products from foodstuffs, such as confectionery, chewing gum, through oral care products such as toothpaste to cosmetic preparations such as shaving products. There is therefore a large market for menthol and, since not all of it can be met from natural mint oils, a demand for synthetic material. Consequently, there has been a lot of work on the synthesis of menthol and all of the synthetic routes considered must take stereochemistry into account as /-menthol is always the preferred target. 

The taste of a toothpaste is critical for the consumer. Apart from very specific exceptions, such as flavors for children, the range of flavors is very limited. Eighty percent of tastes are based on mint, peppermint, or a mixture of the two. Most of the remainder is methyl salicylate from the gaultheria plant. In some countries, there are variations from these norms for example fruity notes in Japan, aniseed in the Mediterranean, and spicy notes in South America. Flavors must be pleasant and associated with a clean feeling. This is the reason mint/peppermint oils together with menthol account for 60-80% of flavor bases for toothpastes. The flavor sources are either natural or synthetic. 

The fifth design, FreshMint (see Fig. 24.13), is a tooth-shaped biscuit container with glossy surface. It is a snap-fit container. There is a toothpaste-shaped and mint-scented tissue paper container on the top of the design. The intention is to educate users. When users clean their Ups with tissue paper after eating, the mint smeU reminds them of tooth paste. This may further remind users to brush their teeth after eating. 

Because of the presence of three asymmetric C-atoms in its structure, menthol occurs in four pairs of optical isomers, (—)- and (+)-menthol, (+)- and (—)-neomenthol, (+)- and (—)-isomenthol, and (+)- and (—)-neoisomenthol. (—)-Menthol is the isomer that mostly occurs in nature and, besides its characteristic odor, it possesses a cooling effect on the skin and mucosa. It can be obtained synthetically or from peppermint or other mint oils, or from essential oils such as citronella oil, eucalyptus oil, and Indian turpentine oil. Due to its minty smell and flavor, it is used in pharmaceuticals, soaps, hygiene products like toothpaste, cosmetics, chewing gum, teas, sweets, and tobacco products [40, 41]. 

Peppermint oil is obtained from flowering tops and leaves of Menta x piperita L. (herbaceous perennial plant, Lamiaceae), yield of 0.3-0.7%. The oil is a colorless, pale yellow or pale greenish-yellow liquid. It has a characteristic mint odor and taste followed by the sensation of cold. It is used to give a peppermint flavor to a wide range of applications, at first as flavor additives in bubble gum and toothpaste. It is also used in mint and herbal blends and in liquor and sweets flavors. 

The mint oils (especially spearmint oil) are commonly used as fragrance components in toothpastes, mouthwashes, gargles, soaps, detergents, creams, lotions, and perfumes. Maximum use levels reported for spearmint and commint oils are 0.4-0.8%, respectively, in perfumes. ... 

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