U.S. patent application number 11/550940 was filed with the patent office on 2007-07-19 for breath freshening confectionery products and methods of making and using same.
Invention is credited to James C. Clark, Michael S. Haas, Gordon N. McGrew, Thomas M. Mindak, Miguel Perez, Philip M. Soukup, Barbara Z. Stawski.
Application Number | 20070166430 11/550940 |
Document ID | / |
Family ID | 34966768 |
Filed Date | 2007-07-19 |
United States Patent
Application |
20070166430 |
Kind Code |
A1 |
Stawski; Barbara Z. ; et
al. |
July 19, 2007 |
BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND
USING SAME
Abstract
A confectionery product comprises a first side and a second side
generally opposite to the first side; the second side comprising an
abrasive surface that is suitable for scrubbing the top surface of
a tongue within the oral cavity. In preferred embodiments the first
side is smooth, and may be domed shaped and generally fit the roof
of the mouth. The abrasive surface may be provided by 1) a formed,
uneven surface, 2) by including abrasive inclusions in the
composition making up the second surface, or 3) a combination of a
formed, uneven surface and abrasive inclusions. The confectionery
product is preferably a hard confectionery, but may also be a
chewing gum product. A preferred confectionery product comprises a
second side with a width and a length, the smallest of which is at
least 1.6 times the product thickness. Preferred pressed tablets
are made from a compressible composition and have at least one
abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity and have a hardness of between about 18 Kp
and about 35 Kp.
Inventors: |
Stawski; Barbara Z.; (Forest
Park, IL) ; Mindak; Thomas M.; (Itasca, IL) ;
Soukup; Philip M.; (Freiburg, DE) ; McGrew; Gordon
N.; (Evanston, IL) ; Clark; James C.; (St.
Louis, MO) ; Haas; Michael S.; (Naperville, IL)
; Perez; Miguel; (Chicago, IL) |
Correspondence
Address: |
WRIGLEY & DREYFUS 28455;BRINKS HOFER GILSON & LIONE
P.O. BOX 10395
CHICAGO
IL
60610
US
|
Family ID: |
34966768 |
Appl. No.: |
11/550940 |
Filed: |
October 19, 2006 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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PCT/US05/13544 |
Apr 20, 2005 |
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11550940 |
Oct 19, 2006 |
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60564053 |
Apr 20, 2004 |
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60650785 |
Feb 7, 2005 |
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60650786 |
Feb 7, 2005 |
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Current U.S.
Class: |
426/3 |
Current CPC
Class: |
A61K 2800/28 20130101;
A23G 3/50 20130101; A61K 2800/92 20130101; A23G 3/42 20130101; A61B
17/50 20130101; A23V 2002/00 20130101; A61K 8/0233 20130101; A23V
2250/6412 20130101; A23V 2250/2482 20130101; A23V 2250/161
20130101; A23V 2250/642 20130101; A61B 17/244 20130101; A23G 3/38
20130101; A23V 2250/242 20130101; A23G 4/20 20130101; A23G 3/34
20130101; A23G 3/54 20130101; A61Q 11/00 20130101; A23G 3/362
20130101; A23V 2002/00 20130101 |
Class at
Publication: |
426/003 |
International
Class: |
A23G 4/00 20060101
A23G004/00 |
Claims
1. A hard confectionery product comprising: a) a first side and a
second side generally opposite to said first side; b) the first
side comprising a domed, non-abrasive surface; and c) the second
side comprising an abrasive surface that is suitable for scrubbing
the top surface of a tongue within an oral cavity; d) wherein the
product does not include a handle.
2. The hard confectionery product of claim 1 comprising a pressed
tablet.
3. The hard confectionery product of claim 1 comprising a deposited
hard candy.
4. The hard confectionery product of claim 1 wherein the abrasive
scrubbing surface is provided by abrasive inclusions in the hard
confectionery.
5. The hard confectionery product of claim 4 wherein the abrasive
inclusions are embedded in only the surface layer of the abrasive
surface.
6. The hard confectionery product of claim 1 wherein the domed
surface and abrasive surface are made from different
compositions.
7. A hard confectionery product comprising: a) a first hard
confectionery composition; and b) a second hard confectionery
composition different than said first composition, the second
composition comprising an abrasive surface that is suitable for
scrubbing the top surface of a tongue.
8-9. (canceled)
10. The hard confectionery product of claim 7 wherein the first and
second compositions are different in color form one another.
11-19. (canceled)
20. A hard confectionery product comprising: a) a hard
confectionery material comprising abrasive inclusions; and b) the
hard confectionery material being formed into a product having a
piece size with no dimension greater than about 25 mm and at least
one formed, uneven surface, the abrasive inclusions and formed,
uneven surface together forming an abrasive scrubbing surface that
is suitable for scrubbing the top surface of a tongue.
21. A hard confectionery product comprising; a) a first side and a
second side generally opposite to said first side; b) the first
side comprising a smooth surface; and c) the second side comprising
an abrasive surface that is suitable for scrubbing the top surface
of a tongue, the second side being made of a hard confectionery
material comprising abrasive inclusions.
22-27. (canceled)
28. A hard confectionery product comprising: a) a piece size with
no dimension greater than about 25 mm; and b) an abrasive surface
that is suitable for scrubbing the top surface of a tongue, the
abrasive surface being made of a hard confectionery material
comprising abrasive inclusions formed of a material selected from
the group consisting of solid matrices of carbohydrates, solid
matrices of polyols, extruded carbohydrates, extruded polyols and
mixtures thereof.
29-45. (canceled)
46. The product of claim 4 wherein the inclusions comprise abrasive
particles that predominantly have particle sizes of between about
100 microns and about 2000 microns.
47. The product of claim 46 wherein the abrasive particles comprise
a material selected from the group consisting of crystalline
sugars, crystalline polyols, solid matrices of carbohydrates, solid
matrices of polyols, extruded carbohydrates, extruded polyols,
granular food acids, granular inorganic salts and mixtures
thereof.
48. The product of claim 46 wherein the abrasive particles are of a
different color than the material in which they are contained.
49. The product of claim 46 wherein the abrasive particles also
carry a flavor.
50-55. (canceled)
56. The product of claim 1 further comprising a coating layer
covering at least a portion of the product, the coating layer
containing flavoring agents at a level higher than any flavoring
agents in the remainder of the product.
57. The product of claim 1 which is sugarless.
58-60. (canceled)
61. The product of claim 1 having an oval shape.
62. The product of claim 1 wherein the abrasive scrubbing surface
comprises a formed, uneven surface.
63. The product of claim 62 wherein the formed, uneven surface has
a washboard shape.
64-67. (canceled)
68. The product of claim 1 wherein the abrasive surface is.
generally concave except for the features making it abrasive.
69-70. (canceled)
71. The product of claim 1 wherein the abrasive surface is provided
by a plurality of generally parallel ridges extending generally
perpendicular from one side of the product.
72. (canceled)
73. The product of claim 1 wherein the product is generally
triangular in plan view.
74. The product of claim 1 wherein the shape of the product is
generally elliptical in its major cross-section.
75. (canceled)
76. The product of claim 1 further comprising a mint flavor.
77. The product of claim 1 further comprising one or more
anti-microbial agents.
78. The product of claim 77 wherein the anti-microbial agent is
selected from the group consisting of cardamom oil, magnolia bark
extract, cranberry, geraniol, cinnamaldehyde, peppermint,
triclosan, chlorhexidine, cetyl pyridinium chloride (CPC) and
mixtures thereof.
79. The product of claim 1 wherein the product comprises one or
more physiological cooling agents.
80. The product of claim 79 wherein the physiological cooling agent
is selected from the group consisting of menthol,
N-2,3-trimethyl-2-isopropyl butanamide,
3-l-menthoxypropane-1,2-diol, N-ethyl-p-menthane-3-carboxamide,
menthane ketals, menthyl succinate, isopulegol, menthyl glutarate
and mixtures thereof.
81. The product of claim 1 wherein the product comprises one or
more breath freshening agents.
82. The product of claim 81 wherein the breath freshening agent is
selected from the group consisting of salts of zinc, salts of
copper, polyphenols, mushroom extracts and mixtures thereof.
83. The product of claim 1 wherein the product comprises one or
more breath freshening and mouth odor masking flavors.
84. The product of claim 83 wherein the breath freshening and mouth
odor masking flavor is selected from the group consisting of
cinnamon, mint, wintergreen, fruit flavors and mixtures
thereof.
85. The product of claim 1 wherein the product comprises one or
more dental active agents.
86. The product of claim 85 wherein the dental active agent is
selected from the group consisting of tooth whiteners, fluoride,
stain removers, calcium salts, phosphate salts and mixtures
thereof.
87-100. (canceled)
101. A method of removing bacteria from the top surface of a human
tongue comprising: a) placing a hard confectionery product having a
first side and a second side generally opposite to said first side
in an oral cavity, the first side comprising a domed, non-abrasive
surface, and the second side comprising an abrasive surface, with
the abrasive surface contacting the top surface of the tongue,
wherein the product does not include a handle; and b) causing the
abrasive surface of the hard confectionery product to be scraped
across the top surface of the tongue while the oral cavity is
closed to thereby loosen bacteria on the top surface of the
tongue.
102-109. (canceled)
Description
REFERENCE TO EARLIER FILED APPLICATIONS
[0001] The present application is a continuation of PCT Application
Serial No. PCT/US2005/013544, filed Apr. 20, 2005, designating the
United States, which in turns claims the benefit of the filing date
under 35 U.S.C. .sctn.119(e) of the following Provisional U.S.
Patent Applications: 1) Ser. No. 60/564,053, filed Apr. 20, 2004;
2) Ser. No. 60/650,785, filed Feb. 7, 2005 and 3) Ser. No.
60/650,786, filed Feb. 7, 2005; each of which is hereby
incorporated by reference in its entirety.
BACKGROUND
[0002] The present invention relates to confectionery products
having breath freshening attributes, particularly pressed tablets,
deposited hard candy and tablet chewing gum, and methods of
producing and using such confectionery products. More particularly,
the invention relates to confectionery products having an abrasive
surface that is suitable for scrubbing the top surface of the human
tongue.
[0003] The existence of bad breath has long been a serious problem.
Mouth odor is embarrassing at the least, and may diminish personal
interactions. The reasons for its occurrence have not been fully
understood, and there have been many attempts to overcome its
effects. Halitosis, or oral malodor, is thought to be created by
degraded epithelial cells of the tongue and the surface of the oral
mucosa. It is estimated that 90% of mouth odor is caused by
bacterial growth in the food debris trapped between the papillae
ridges of the upper (dorsal) surface of the tongue. Volatile sulfur
compounds (such as hydrogen sulfide, methyl mercaptan, dimethyl
sulfide) are produced by the putrefactive activities of bacteria in
the saliva, the gingival crevice, the tongue coating and other
places in the oral cavity. Research indicates that volatile sulfur
compound formation occurs primarily on the tongue dorsum. The human
tongue has folds and grooves in its dorsal surface and the volatile
sulfur compounds that are encountered reach the posterior surface
area of the tongue, as well as other areas in the oral cavity, and
find their way particularly into those folds and grooves and become
firmly lodged therein. It is very difficult to dislodge these
materials. Tongue coating includes desquamated epithelial cells
released from the oral mucosa, leukocytes from periodontal pockets,
and bacteria. Leukocytes possess large quantities of
sulfur-containing amino acids from which volatile sulfur compounds
are made.
[0004] Various devices and products have been devised for cleansing
the mouth and freshening the breath, notably the toothbrush, dental
floss, mouthwash, aromatic candies, and toothpick. However, each of
these has disadvantages. The toothbrush is probably the most widely
used breath-freshening device. It is generally effective, but
suffers from some disadvantages. The use of the toothbrush requires
rinsing the mouth with water, thus restricting the use of the
toothbrush near a sink. The toothbrush is commonly used with
dentifrice, which must be periodically replaced. After use, the
toothbrush is wet, and the bristles hold water, thus making the
toothbrush inconvenient to carry in a pocket or purse. In addition,
the toothbrush can hold and accumulate food particles in its
bristles, thus requiring it to be thoroughly cleaned after each
use. Furthermore, the toothbrush also may not help to reduce
certain food odors, particularly if used without dentifrice.
Further, it is not socially acceptable to use toothbrushes in
public.
[0005] Dental floss, while effective in removing food particles
lodged between the teeth, has the disadvantage of needing to be
disposed of. After one use, the piece of floss is usually
discarded. Also, use of dental floss can be painful, especially for
first-time users. Furthermore, use of dental floss normally
requires both hands and proximity to a sink for expectorating and a
garbage can to discard the used piece of floss, thus the use of
dental floss is restrictive to certain locations. Also, dental
floss may not be effective for removing certain food odors.
[0006] Like dental floss, mouthwash also has the disadvantages of
being restrictive to certain locations. Unfortunately mouthwashes
do not physically scrape or remove debris from between the papillae
on the surface of the tongue. Thus, odor-causing bacterial growth
commences within minutes after using these devices. Furthermore,
gargling is not appropriate in public and the mouthwash must be
expelled after use.
[0007] Breath-freshening candies have the disadvantage of merely
masking the odor, and not actually removing or breaking down
odor-causing particles. Furthermore, some breath-freshening
candies, because of their sugar content, may promote tooth
decay.
[0008] Finally toothpicks are sometimes used to freshen the breath,
but they also have some of the same problems as those mentioned
above. In addition, if the pick is sharp, it may be dangerous.
[0009] Most of the consumer mass-marketed breath-freshener products
(gums, mints, rinses, pastes, and strips) do not eliminate the
source of bad breath, they just mask breath problems.
[0010] U.S. Patent Application Publication No. 2002/0132000
discloses a rough-textured boiled hard candy for treating
halitosis. Crystalline hydrogenated or non-hydrogenated
saccharides, organic acids and organic acid salts capable of
conferring a rough texture are incorporated into the candy
composition.
[0011] U.S. Patent Application Publication No. 2003/0163149
discloses a breath freshener lollipop, comprising an applicator
head affixed to a handle. The applicator head is made of an edible
substance intermixed with an antibacterial means and molded with a
textured surface for separating the folds of the tongue and
accessing the grooves for the purpose of eliminating the precursors
of volatile sulfur compounds.
[0012] Even with these many products there is still room for
improvement. For example, the use of a lollipop for scrubbing the
tongue has the disadvantage that it cannot be done very discretely,
as the handle has to be manipulated and protrudes out of the mouth.
Compared to boiled hard candy products, pressed mints have lower
costs for ingredients (at least for sugarless products), lower
energy and labor costs, lower capital costs and lower setup costs.
Pressed products are more closely associated with breath freshening
in the minds of consumers in at least some markets. The slightly
rough texture of compressed products provides better traction
against the roof of the mouth than the smoother surface of a boiled
candy. Life Saver.RTM. pressed mints are not sold as a
breath-freshening product, and the mints cannot be used to scrape
the tongue because surface lettering on the mints is not high
enough to provide sufficient tongue cleaning before the lettering
is eroded. The hardness of the product may not be sufficient for it
to effectively clean the tongue, in part because it dissolves too
quickly. Thus there is still a need for a product which can be used
to discretely scrub the tongue and reduce or remove tongue plaque,
yet still be enjoyed as a confectionery. Furthermore, it is known
that saliva reduces the amount of residual food debris on the
surface of teeth and gums. Thus, such a product would preferably
induce saliva secretion over an extended period of time, such as by
the release of flavorings which provoke the reflex release of
saliva. Therefore, the need exists for a product and method of
freshening breath that is safe, portable, discrete and
effective.
BRIEF SUMMARY OF THE INVENTION
[0013] Confectionery products have been invented that can be
discretely used to scrub the tongue, thereby providing breath
freshening and other oral health benefits. Preferred embodiments
have a smooth surface on one side and an abrasive surface on the
other side. The smooth surface can be held against the roof of the
mouth while the tongue scrubs across the abrasive surface. The term
"abrasive" means that the surface is effective, either immediately
when placed in the mouth or after starting to be dissolved, to
remove odor causing deposits on the tongue. Of course the abrasive
surface may also be suitable to clean other soft oral surfaces,
such as the inside of the cheek. The term "smooth" means that the
surface, even after being partially dissolved, does not cause
irritation against the gums or roof of the mouth. The preferred
confectionery products are hard confectionery products, which means
that they retain their shape in the mouth and slowly dissolve.
These products are primarily consumed by sucking, and will
generally shatter if bitten sufficiently hard. The confectionery
products may also include chewing gum products, including tablet
chewing gum.
[0014] In a first aspect, the invention is a confectionery product
comprising a first side and a second side generally opposite to the
first side; the first side comprising a domed, non-abrasive
surface; and the second side comprising an abrasive surface that is
suitable for scrubbing the top surface of a tongue within the oral
cavity.
[0015] In a second aspect, the invention is a confectionery product
comprising a first confectionery composition and a second
confectionery composition different than the first composition, the
second composition comprising an abrasive surface that is suitable
for scrubbing the top surface of a tongue.
[0016] In a third aspect, the invention is a confectionery product
comprising a first side and a second side generally opposite to the
first side; the first side comprising a concave surface; and the
second side comprising an abrasive surface that is suitable for
scrubbing the top surface of a tongue within the oral cavity.
[0017] In a fourth aspect, the invention is a confectionery product
comprising a confectionery material comprising abrasive inclusions;
and the confectionery material being formed into a product having a
piece size with no dimension greater than about 25 mm and at least
one formed, uneven surface, the abrasive inclusions and formed,
uneven surface together forming an abrasive scrubbing surface that
is suitable for scrubbing the top surface of a tongue.
[0018] In a fifth aspect, the invention is a confectionery product
comprising a first side and a second side generally opposite to
said first side; the first side comprising a smooth surface; and
the second side comprising an abrasive surface that is suitable for
scrubbing the top surface of a tongue, the second side being made
of a confectionery material comprising abrasive inclusions.
[0019] In a sixth aspect, the invention is a confectionery product
comprising a piece size with no dimension greater than about 25 mm;
and an abrasive surface that is suitable for scrubbing the top
surface of a tongue, comprising a formed, uneven surface having a
washboard shape, an uneven surface having a grid pattern, or the
abrasive surface being made of a confectionery material comprising
abrasive inclusions formed of a material selected from the group
consisting of solid matrices of carbohydrates, solid matrices of
polyols, extruded carbohydrates, extruded polyols and mixtures
thereof: or one or more granular bicarbonates and one or more
granular food acids that combine in the oral cavity to produce an
effervescent action. Alternatively, granular, edible inorganic
salts may be used.
[0020] In a seventh aspect, the invention is a process for making a
confectionery product comprising the steps of: a) producing a first
confectionery composition and depositing it in a mold to form a
first layer of the confectionery product, the mold creating an
abrasive surface on the first layer; and b) producing a second
confectionery composition and depositing it on the first layer to
form a second layer.
[0021] In an eighth aspect, the invention is a method of removing
bacteria from the top surface of a human tongue comprising: a)
placing a confectionery product having a first side and a second
side generally opposite to said first side in an oral cavity, the
first side comprising a domed, non-abrasive surface, and the second
side comprising an abrasive surface, with the abrasive surface
contacting the top surface of the tongue; and b) causing the
abrasive surface of the confectionery product to be scraped across
the top surface of the tongue while the oral cavity is closed to
thereby loosen bacteria on the top surface of the tongue.
[0022] In a ninth aspect, the invention is a pressed tablet made
from a compressible composition and having at least one abrasive
surface suitable for cleaning the surface of a human tongue in an
oral cavity, the tablet having a hardness of between about 18 Kp
and about 35 Kp.
[0023] In a tenth aspect, the invention is a method of making a
hard pressed tablet suitable for cleaning the surface of a human
tongue comprising a) providing a compressible composition; and b)
compressing the compressible composition into a tablet with
sufficient pressure to produce a tablet having a hardness of
between about 18 Kp and about 35 Kp, the tablet having at least one
abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity.
[0024] In an eleventh aspect, the invention is a method of making a
hard pressed tablet suitable for cleaning the surface of a human
tongue comprising a) providing a compressible composition; and b)
compressing the compressible composition into a tablet with a force
of at least 5000 pounds to produce a tablet having at least one
abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity.
[0025] In a twelfth aspect, the invention is a method of making a
hard pressed tablet suitable for cleaning the surface of a human
tongue comprising a) providing a compressible composition; and b)
compressing the compressible composition into a tablet with a
pressure of at least 22,000 psi to produce a tablet having at least
one abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity.
[0026] In a thirteenth aspect, the invention is a method of
removing bacteria from the top surface of a human tongue comprising
a) placing a pressed tablet made from a compressible composition
and having at least one abrasive surface suitable for cleaning the
surface of a human tongue in an oral cavity, with the abrasive
surface contacting the top surface of the tongue, the tablet having
a hardness of between about 18 Kp and about 35 Kp; and b) causing
the abrasive surface of the pressed tablet to be scraped across the
top surface of the tongue while the oral cavity is closed to
thereby loosen bacteria on the top surface of the tongue.
[0027] Other aspects of the invention may combine two or more of
the features from any of the foregoing aspects of the
invention.
[0028] The preferred embodiments of the invention provide a
confectionery product that can be placed in the mouth and
discretely used to scrub the tongue and remove particles of food
and bacteria. The domed shape of preferred embodiments fits into
the roof of the mouth, or the concave shape can be used to form a
vacuum, to hold the confectionery product in place while the tongue
is scrubbed across its lower surface. The top surface is preferably
smooth so as to not cause irritation in the mouth. The hard
confectionery products have an advantage that they may be
completely consumed. These and other advantages of the preferred
embodiments of the invention will be best understood in light of
the attached drawings.
BRIEF DESCRIPTION OF THE DRAWINGS
[0029] FIG. 1 is a bottom perspective view of a first embodiment of
a confectionery product of the present invention.
[0030] FIG. 1A is a cross-sectional view taken along line 1A-1A of
FIG. 1.
[0031] FIG. 2 is a bottom perspective view of a second embodiment
of a confectionery product of the present invention.
[0032] FIG. 3 is a top perspective view of a third embodiment of a
confectionery product of the present invention.
[0033] FIG. 4 is a bottom perspective view of a fourth embodiment
of a confectionery product of the present invention.
[0034] FIG. 5 is a top perspective view of a fifth embodiment of a
confectionery product of the present invention.
[0035] FIG. 6 is a top perspective view of a sixth embodiment of a
confectionery product of the present invention.
[0036] FIG. 7 is a bottom perspective view of the confectionery
product of FIG. 6.
[0037] FIG. 8 is a top perspective view of a seventh embodiment of
a confectionery product of the present invention.
[0038] FIG. 9 is a top perspective view of an eighth embodiment of
a confectionery product of the present invention.
[0039] FIG. 10 is a top view of a ninth embodiment of a
confectionery product of the present invention.
[0040] FIG. 11 is a side elevational view of the confectionery
product of FIG. 10.
[0041] FIG. 12 is a side elevational view of a tenth embodiment of
a confectionery product of the present invention.
[0042] FIG. 13 is a bottom perspective view of an eleventh
embodiment of a confectionery product of the present invention.
[0043] FIG. 14 is a bottom perspective view of a twelfth embodiment
of a confectionery product of the present invention.
[0044] FIG. 15 is a bottom perspective view of a thirteenth
embodiment of a confectionery product of the present invention.
[0045] FIG. 16 is a side elevational view of the product of FIG.
15
[0046] FIG. 17 is a bottom perspective view of a fourteenth
embodiment of a confectionery product of the present invention.
[0047] FIG. 18 is a top plan view of the product of FIG. 17.
[0048] FIG. 19 is a bottom perspective view of a fifteenth
embodiment of a confectionery product of the present invention.
[0049] FIG. 19A is a cross-sectional view taken along line 19A-19A
of FIG. 19.
[0050] FIG. 20 is a side elevational view of the product of FIG.
19.
[0051] FIG. 21 is a bottom perspective view of a sixteenth
embodiment of a confectionery product of the present invention.
[0052] FIG. 22 is a side elevational view of the product of FIG.
21.
[0053] FIG. 23 is a bottom perspective view of a seventeenth
embodiment of a confectionery product of the present invention.
[0054] FIG. 24 is a side elevational view of the product of FIG.
23.
[0055] FIG. 25 is a bottom perspective view of an eighteenth
embodiment of a confectionery product of the present invention.
[0056] FIG. 26 is a side elevational view of the product of FIG.
25.
[0057] FIG. 27 is a bottom perspective view of a nineteenth
embodiment of a confectionery product of the present invention.
[0058] FIG. 28 is a bottom plan view of the product of FIG. 27.
[0059] FIG. 29 is a bottom plan view of a twentieth embodiment of a
confectionery product of the present invention.
[0060] FIG. 30 is a bottom perspective view of the product of FIG.
29.
[0061] FIG. 31 is a bottom perspective view of a twenty-first
embodiment of a confectionery product of the present invention.
[0062] FIG. 32 is a side elevational view of the product of FIG.
31.
[0063] FIG. 33 is a bottom perspective view of a twenty-second
embodiment of a confectionery product of the present invention.
[0064] FIG. 34 is a side elevational view of the product of FIG.
33.
[0065] FIG. 35 is a bottom perspective view of a twenty-third
embodiment of a confectionery product of the present invention.
[0066] FIG. 36 is a side elevational view of the product of FIG.
35.
[0067] FIG. 37 is a bottom perspective view of a twenty-fourth
embodiment of a confectionery product of the present invention.
[0068] FIG. 38 is a side elevational view of the product of FIG.
37.
[0069] FIG. 39 is a bottom perspective view of a twenty-fifth
embodiment of a confectionery product of the present invention.
[0070] FIG. 40 is a side elevational view of the product of FIG.
39.
[0071] FIG. 41 is a bottom perspective view of the product of FIG.
1 showing an imaginary box that may be used to determine the
dimensions of a product.
DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERRED
EMBODIMENTS
[0072] The present invention will now be further described. In the
following passages, different aspects of the invention are defined
in more detail. Each aspect so defined may be combined with any
other aspect or aspects unless clearly indicated to the contrary.
In particular, any feature indicated as being preferred or
advantageous may be combined with any other feature or features
indicated as being preferred or advantageous.
[0073] There are several presently preferred embodiments of the
invention. Each of the embodiments is common in that they comprise
confectionery products that include an abrasive surface. Some of
the products are made with layers, and made of separate
confectionery compositions. The abrasive surface may be provided by
abrasive particles, also referred to as inclusions, in the
confectionery, or may be provided by a formed, uneven surface, or
may have both abrasive inclusions and a formed, uneven surface. The
formed surface may be molded using a compression die. When the
abrasive surface is a formed, uneven surface, the piece will
preferably have projections or grooves which expose a defined
convex angle of not more than 135 degrees. Alternatively, if the
piece comprises inclusions to provide the abrasive surface, the
inclusions will preferably be hard particles of at least 100
microns, preferably at least 200 microns, and most preferably at
least 400 microns in size, and which are less soluble than the
surrounding matrix. The inclusions may be present on the surface to
begin with, or may be exposed as the product is dissolved in the
mouth to produce a perceivably rough surface.
[0074] In each instance the abrasive surface is suitable for
scrubbing the top surface of the tongue within the oral cavity. The
confectionery may be made of a pressed tablet, a deposited hard
candy, a tablet chewing gum, or any other type of confectionery
that is suitable to provide such an abrasive surface. Pressed
tablets with sufficient hardness are presently preferred
embodiments of the invention.
[0075] The abrasive surface is preferably provided at least in part
by surface features having at least one scraping edge. The at least
one scraping edge may be located on a protrusion on the abrasive
surface. For example, the scraping edge may be formed by an acute
angle on the protrusion. The scraping edge may also be formed on
the edge of a groove in the abrasive surface. Preferably the
abrasive surface is provided at least in part by surface features
comprising either or both projections and grooves, the projections
having a height of at least 0.015 inches and the grooves having a
depth of at least 0.008 inches. More preferably the surface
features will comprise projections having a height of at least
0.018 inches and/or grooves having a depth of at least 0.009
inches. Most preferably the height of the projections will be at
least 0.020 inches and/or the depth of the grooves at least 0.010
inches.
[0076] Alternatively the at least one abrasive surface may be
provided by abrasive particles in the confectionery composition.
The abrasive particles may either be incorporated into the
composition or located on the abrasive surface of the tablet. Of
course the abrasive particles may be embedded in a surface layer
making up the abrasive surface of the product.
[0077] A first preferred embodiment is shown in FIG. 1. A
confectionery product in the form of a pressed tablet 10 has a
generally cylindrical shape with two layers, a top layer 12 and a
bottom layer 14. The tablet 10 has a first side, formed by a
generally domed shape top of the first layer, and a second side 16
generally opposite to the first side. The height of the tablet 10
is less than the diameter of the cylindrical shape. The second side
16, forming one of the ends of the cylinder, comprises an abrasive
surface that is suitable for scrubbing the top surface of the
tongue within the oral cavity. In the embodiment of tablet 10, the
second side 16 is generally planer with a plurality of raised
portions thereon. In this embodiment, the abrasive surface
comprises a formed, uneven surface having a washboard shape with
ridges 18. The ridges 18 extend away from surface 16 in a
triangular fashion, as shown in FIG. 1A. The ridges 18 define
projections which expose a convex angle 19. The angle 19 of the
sides of the triangle is less than 135 degrees. In addition, the
abrasive surface is provided by abrasive inclusions 15 in the
composition of the confectionery making up the second layer 14.
[0078] The first layer 12 providing the domed surface is made from
a first composition that is different than a second composition
making layer 14 providing the abrasive surface 16. Both
compositions are preferably confectionery materials. They may
differ in many respects, or they may differ only in the fact that
the second composition has abrasive inclusions 15 mixed into it.
Preferably the first and second compositions will be different in
color from one another. For example, the first composition making
top layer 12 may be generally white, while the second composition
making the second layer 14 may be generally blue.
[0079] The first side comprises a non-abrasive, smooth surface. In
this embodiment, the dome shape of the top layer 12 is generally
shaped to fit the contour of the top of an oral cavity. The
interface between the first and second layers is generally parallel
to the abrasive surface 16.
[0080] FIG. 41 shows an imaginary box 100 drawn around the tablet
10. The product thickness is preferably determined by forming an
imaginary three dimensional box having three sets of two parallel
sides, each side being at right angles to the other sides to which
it is connected. Two of the sides are oriented horizontally, and
are considered to be top and bottom sides. The product is oriented
in the box such that the center of gravity (assuming the product
has a uniform density) of the product is as close as possible to
the bottom side. The sides each contact the surface of the product,
possibly at multiple points, but do not intersect the product. If
the product shape is such that numerous boxes could be drawn
satisfying the forgoing, the imaginary box used for determining the
product's dimensions is the box that has the smallest volume of any
possible box meeting the forgoing criteria. The smallest dimension
of the box is considered to be the thickness of the product. The
next smallest dimension is considered to be the width of the
product, and the largest dimension is considered to be the length
of the product. For box 100, the height T of side 102 is the
thickness of the tablet 10. The length W of side 104 is the width
of the abrasive surface, and the length L of side 106 is the length
of the abrasive surface. Where the abrasive surface is not
generally planer, the abrasive surface is considered as having a
width and length equal to the width and length of the product.
[0081] Using the forgoing figure, it can be seen that the tablet 10
has a first side 107 and a second side 109 generally opposite to
the first side 107. The product thickness is T. The second side 109
comprises an abrasive surface that is suitable for cleaning the top
surface of a tongue within an oral cavity. The second side 109 has
a width W and a length L, the smallest of which is at least 1.6
times the product thickness T. It is noted that while generally the
abrasive surface will be on the bottom of the aforementioned box,
the definition of thickness is not dependent thereon. Using the
imaginary box definition of thickness, the thickness of the product
is simply the smallest dimension of the imaginary box described
above.
[0082] FIG. 2 shows another embodiment of the invention, pressed
tablet 20, with a first layer 22 made of a first composition
providing a non-abrasive surface and a second layer 24 made of a
second composition. The second composition provides an abrasive
surface 26 generally opposite to the domed upper surface on top
layer 22. In this embodiment, in addition to the abrasive
inclusions 25, the abrasive surface 26 is unevenly formed with a
multitude of small, round protrusions 28.
[0083] FIG. 3 shows a pressed tablet 30 again made with two
distinct layers, top layer 32 and bottom layer 34. The tablet 30 is
different than the tablets 10 and 20 in that the two layers are not
the same diameter. In this case, the diameter of the second layer
34 is larger than the diameter of the first layer 32. Abrasive
inclusions 35 provide an abrasive surface on the second layer.
[0084] The tablet 40 shown in FIG. 4 again has two layers 42 and 44
made of different compositions. While the top layer 42 provides a
domed top surface, the abrasive surface 46 in this embodiment is
provided solely by the abrasive inclusions 45.
[0085] FIG. 5 shows a tablet 50 with a bottom layer 54 that
comprises abrasive inclusions 55 providing an abrasive surface on
the bottom of the tablet 50. In this embodiment, the top layer 52
has a smooth surface, but instead of being domed the surface is
generally flat, with a beveled corner 53 on the end opposite the
abrasive surface.
[0086] The embodiment of FIG. 6 shows a two-part pressed tablet 60.
In this embodiment, the first part 62 is made by compressing a
first compressible material. Thereafter a second part 64 is made
from a second compressible material different than the first
compressible material. As seen from the bottom view of FIG. 7, the
second part 64 has an exposed surface 66 on the bottom of candy
piece 60. Abrasive inclusions 65 in the second composition provide
the second part 64 with an abrasive surface that is suitable for
scrubbing the top surface of the tongue. The composition of first
part 62 may also be colored differently than the second part.
[0087] Pressed tablet 70 shown in FIG. 8 does not have distinct
layers, and may be formed all of one composition. The composition
comprises abrasive inclusions 75 to provide an abrasive surface
opposite the generally domed top surface on the tablet. The
abrasive inclusions in this embodiment comprise solid matrices of
carbohydrates, solid matrices of polyols, extruded carbohydrates or
extruded polyols, and also carry a flavor.
[0088] Pressed tablet 80 shown in FIG. 9 is also made with only a
single composition. Rather than having a domed top surface, the top
surface 82 of tablet 80 is concave in shape. The opposite, bottom
surface 86 is generally planer and has a formed, uneven surface 86
made up of ridges 88 in a washboard pattern. It is believed that a
person can suck on the tablet 80 in such a way that a partial
vacuum can be formed between the concave surface 82 and the roof of
their mouth. This vacuum will then help to hold the tablet 80 in
place while the tongue is scrubbed across the abrasive surface 86.
The tablet 80 may be oblong rather than round to help fit against
the palate.
[0089] The embodiment shown in FIGS. 10 and 11 comprises a pressed
mint 90 having a center 97 that is a different confectionery
composition than the confectionery composition making up the top
layer 92 and bottom layer 94. Further, if desired, these two layers
may be the same material, and not distinct layers. The composition
of the outer shell includes abrasive inclusions 95 and thus
provides an abrasive surface, whereas the material making the
center 97 may be colored blue or some other color, and include mint
flavoring and other breath freshening ingredients.
[0090] The tablet 100 shown in FIG. 12 has the same general shape
as pressed mint 90, but is made of two layers as in the earlier
embodiments. The first layer 102 may include breath freshening
ingredients, while the second layer 104 includes abrasive
inclusions 105 that provide an abrasive surface.
[0091] The tablet 110 in FIG. 13 has a generally triangular shape
and three layers. The bottom layer 114, and optionally the top
layer 112 as shown in FIG. 13, includes abrasive inclusions 115,
while the middle layer 117 contains a breath freshening ingredient
and is a different color than layers 112 and 114. Thus, while the
top and bottom layer confectionery compositions are both different
than the composition of the middle layer confectionery, at least
the bottom layer is of a confectionery composition that comprises
an abrasive surface suitable for scrubbing the top surface of the
tongue.
[0092] FIG. 14 shows an embodiment of a pressed tablet 120. The
tablet has a top layer 122 made of a first confectionery material
and a bottom layer 124 made of a second confectionery material. The
second confectionery material comprises abrasive inclusions 125,
and is formed with an uneven surface 126. In this embodiment, the
ridges 128 form a grid pattern. The abrasive surface is generally
planer except for the features making it abrasive.
[0093] Another embodiment of a pressed tablet 130 is shown in FIGS.
15 and 16. The tablet 130 has an abrasive bottom surface 134
comprising a plurality of individual bumps 136 protruding from the
abrasive surface. The bumps 136 have a plurality of different
sizes. The bumps 136 are shown as generally circular, but they
could be of other shapes. The top surface 132 does not include
bumps. The bottom half of the product includes abrasive inclusions
135. The top surface 132 is generally concave while the bottom
surface 134 is generally convex. The bumps 136 and inclusions 135
provide the bottom surface of the pressed tablet 130 with an
abrasive surface suitable for cleaning the surface of a human
tongue in an oral cavity.
[0094] Tablet 140, shown in FIGS. 17 and 18, is elliptical in its
major cross-section. The outer surface of the shape includes a
groove 141 that resembles the joint on the cover of a baseball. The
abrasive surface on the bottom of tablet 140 is provided by bumps
145 extending from the lower hemispherical portion of the shape, as
well as abrasive inclusions 143 in the material used to form the
bottom half of the tablet, and to a small extent the grooves 141.
The top surface 142 may include bumps and the grooves 141 as shown,
or may be smooth.
[0095] Pressed tablet 150 shown in FIGS. 19 and 20 also has a
bottom surface 154 with grooves 156. The grooves 156 are wavy, and
extend generally parallel to each other across the bottom width of
the tablet. As best seen in FIG. 19A, the grooves 156 intersect
with the bottom surface 154 to expose a defined convex angle 159 of
not more than 135 degrees. The tablet 150 is generally teardrop
shaped. The bottom surface 154 also includes abrasive inclusions
155. However, the top surface 152 of the tablet 150 is generally
smooth.
[0096] FIGS. 21 and 22 show a generally keystone shaped pressed
tablet 160. While the top surface 162 is generally smooth, the
bottom surface 164 has a plurality of grooves 166 running across
the width of the keystone. In this product, the grooves 166
separate humps 167. The humps 167 and abrasive inclusions 165
provide an abrasive surface to the product. The product may be made
of two different materials, with the top surface 162 being made of
one material that does not contain abrasive inclusions, and the
humps 167 being made of another material that does contain the
abrasive inclusions 165. The humps 169 on the ends may be larger
than the humps 167 in the middle portion of tablet 160.
[0097] In the pressed tablet 170 shown in FIGS. 23 and 24, the
abrasive surface is provided by a plurality of generally parallel
ridges 176 extending generally perpendicular from the bottom side
174 of the tablet 170. The abrasive bottom surface 174 is generally
concave except for the features making it abrasive. The top surface
172 is generally smooth. The ridges 176 each have a generally
straight outer surface, but in an alternate embodiment (not shown)
the ridges could extend further and have a generally arcuate outer
surface. The plurality of ridges comprises at least three ridges,
more preferably five ridges. In the embodiment show, all of the
ridges have the same height, but in an alternate embodiment, the
ridges toward the middle of the group of ridges could extend
outwardly of the ridges on the sides of the group. The tablet 170
may be made with two layers; the bottom layer 171 forming the
ridges 176 and bottom surface 174 may contain abrasive inclusions
175, while the top layer 173 is made without the inclusions.
[0098] As shown in FIGS. 25 and 26, another pressed tablet 180 is
generally circular in shape in plan view. The abrasive bottom
surface 184 comprises a plurality of generally circular bumps 186
and a plurality of curved protrusions 188. Two grooves 183 are also
formed in the bottom surface 184. The bumps 186, protrusions 188
and grooves 183 all contribute to providing the bottom of the
tablet with an abrasive surface. The top surface 180 may have bumps
and protrusions, as shown, or the top of tablet may be smooth.
[0099] The tablet 190 shown in FIGS. 27 and 28 is generally
triangular in plan view. The shape includes three orbs 191, one at
each apex of the triangle. The bottom abrasive surface 194 is
provided by inclusions used to make the lower half of the tablet.
The inclusions in the bottom surface 192 between the orbs, and
particularly in the orbs, provide a surface suitable for scrubbing
the tongue.
[0100] As shown in FIGS. 29 and 30, the tablet 200 is also
generally circular in shape in plan view. The tablet 200 has an
open center 201. The tablet comprises a shape depicting a plurality
of concentric rings 203. The rings 203 themselves and inclusions
206 contained in the material making up the bottom half of the
tablet provide the bottom surface 204 of the tablet 200 with an
abrasive surface. The upper surface may be smooth or may express
the concentric ring shape.
[0101] The shape of the tablet 210 shown in FIGS. 31 and 32 is
generally a figure eight in plan view. The shape includes ridges
216 extending outwardly from the perimeter of the ends of the
figure eight. The ridges extend from the top, around the sides, and
onto the bottom or each lobe of the figure eight. The ridges 216
and abrasive inclusions 215 in the material making up the bottom
half of the tablet provide the abrasive surface.
[0102] FIGS. 33 and 34 show another pressed tablet 220 of the
present invention, having a generally oval shape. While the top
surface 222 is generally convex, the bottom surface 224 is
generally concave. In this embodiment, the tablet has a smooth top
surface 222 generally opposite to the abrasive bottom surface 224.
The abrasive surface 224 includes a plurality of grooves 226 formed
in a toroidal member 223 forming the bulk of the bottom surface.
The grooves 226 extend radially across the toroidal member 223. The
grooves preferably have a depth of at least 0.008 inches. The edges
of the grooves each form a scraping edge. The composition of which
the bottom surface is made also includes abrasive inclusions 225,
which cooperate along with the grooves 226 to provide the abrasive
surface.
[0103] Tablet 230 shown in FIGS. 35 and 36 also has somewhat of a
figure eight shape. The product may be made of two different
materials. At least the bottom half of the tablet is made of a
material containing inclusions 235. The bottom surface also
includes ridges 237 have scraping edges and bumps 236 formed to
provide an abrasive surface. The top surface may have ridges and
bumps as shown, or be smooth.
[0104] The tablet 240 shown in FIGS. 37 and 38 is also generally
triangular in plan view. The shape includes three orbs 241, one at
each apex of the triangle. The center of the triangle is open. The
connections 245 between the orbs 241 are not as thick as the orbs
241. The bottom abrasive surface 244 is provided be abrasive
inclusions 245 in the material.
[0105] The oval tablet 250 shown in FIGS. 39 and 40 has a lower
half 254 made with inclusions, thus providing an abrasive surface
suitable to clean the tongue. The top half 252 is smooth and may be
held against the roof of the mouth while the tongue is scraped
across the bottom surface.
[0106] While many of the products shown in the drawings are
described as being pressed tablets, they could also be made from
boiled hard candies. A preferred product will have a piece weight
of between about 1 and about 2 grams. For pressed tablets, the
preferred piece weight will be about 1 gram. For deposited hard
candy pieces, the preferred weight will be between about 1.5 and
about 2 grams. The product thickness will preferably be between
about 1/16 and about 1/2 inch, and will preferably be at least
about 1/8 inch. The smallest of the length and width of the product
is preferably between about 1/4 and about 1 inch. The greatest of
the length and width of the product is preferably less than 11/2
inches. Preferably the pieces will be sized so that they have no
dimension greater than about 25 mm. For a cylindrical shaped piece
with a diameter greater than its height, this means that the
diameter will be less than about 25 mm. Most preferably the pieces
will be between about 15 and about 20 mm in their longest
dimension.
[0107] While the figures show several preferred shapes, it is
contemplated that other shapes can be used. Further, surface
markings may be included on the products, such as a letter or other
indicia.
[0108] A preferred confectionery composition will be sugarfree, and
may contain one or more antibacterial agents. In addition to, or
other than mint flavors, other flavoring agents can be included in
the confectionery products. Physiological cooling agents may be
included in the products, as well as other ingredients that give a
tingling sensation. In the case of products with multiple layers,
each layer may have different flavoring agents or levels. In one
embodiment, the confectionery product may comprise a coating layer
covering at least a portion of the product. In that case, the
coating layer may contain flavoring agents at a level higher than
any flavoring agents in the remainder of the product.
[0109] The particle size of the preferred abrasive inclusions
should predominantly be at least 100 microns, with a maximum of
2000 microns (0.1-2 mm). Some preferred abrasive inclusions have a
particle size range of about 200 to 600 microns, others are 600 to
1200 microns, and still others may be larger, up to 2000 microns. A
preferred range is 200 to 1000 microns. If the abrasive inclusions
include a wide range of particle sizes, then the foregoing ranges
describe the particle sizes of the majority (from a weight
standpoint) of the particles.
[0110] The abrasive inclusions may be made from a number of
different materials, including crystalline sugars or polyols; solid
matrices of carbohydrates, polyols or mixtures; or extruded
carbohydrates, polyols, or mixtures; granular food acids; granular
inorganic edible salts, such as calcium phosphate salts and other
calcium salts including calcium lactate, calcium carbonate and
calcium gluconate, silica, silicate salts and bicarbonates; and
mixtures thereof. On the one hand, solid matrices (such as from
fluid bed coating or spray drying) and extruded carbohydrates or
polyols are preferred because these inclusions may also contain
flavors and/or colors. When the inclusions include colors, the
abrasive particles will preferably have a contrasting color from
the remainder of the compressible composition into which they are
added. On the other hand, some inorganic salts are preferred
because they have dental benefits, such as tooth remineralization
or whitening. Further, abrasive food acids and bicarbonates may be
combined to not only provide an abrasive surface, but to give an
effervescent effect when placed in the mouth.
[0111] U.S. Pat. No. 5,786,017 discloses particulate flavor
compositions. U.S. Pat. No. 6,607,771 discloses granules for the
controlled release of volatile compounds. European Patent
Application Publication No. EP 1 214 892 discloses a number of
moisture and oxygen stable compositions. PCT Patent Publication No.
WO 01/35764 discloses a spray-dried composition in a carbohydrate
substrate. Materials disclosed in these references that provide an
abrasive surface suitable for scrubbing the tongue may be used as
abrasive inclusions in the present invention. Each of these
documents is hereby incorporated by reference.
[0112] The pressed tablet may preferably include one or more of the
following: anti-microbial agents; physiological cooling agents;
breath freshening agents; breath freshening and mouth odor masking
flavors; and dental active agents. Preferred anti-microbial agents
include cardamom oil, magnolia bark extract, cranberry, geraniol,
cinnamaldehyde, peppermint, triclosan, chlorhexidine, cetyl
pyridinium chloride (CPC) and mixtures thereof. Preferred
physiological cooling agents include menthol,
N-2,3-trimethyl-2-isopropyl butanamide,
3-l-menthoxypropane-1,2-diol, N-ethyl-p-menthane-3-carboxamide,
menthane ketals, menthyl succinate, isopulegol, menthyl glutarate
and mixtures thereof. Preferred breath freshening agents include
salts of zinc, salts of copper, polyphenols, mushroom extracts and
mixtures thereof. Preferred breath freshening and mouth odor
masking flavors include cinnamon, mint, wintergreen, fruit flavors
and mixtures thereof. Preferred dental active agents include tooth
whiteners, fluoride, stain removers, calcium salts, phosphate salts
and mixtures thereof.
[0113] There are different methods of making the different products
of the present invention. The tablet chewing gum product can be
made from directly compressible chewing gum powder. Such
free-flowing powder is a material in which the basic ingredients
(such as gum base and a bulk sweetener) have already been mixed.
Dry flavors, lake colors, fruit acids, if desired, and some
lubricant such as magnesium or calcium stearate, are blended
together in a powder blender such as a ribbon blender, V-blender or
cone blender. If abrasive inclusions are also added, they are
blended in as well. Thereafter a tablet press or a briquetting
machine can be used to form the products.
[0114] The pressed tablets of the present invention can be made
using conventional tablet pressing procedures and equipment. The
compressible composition comprises one or more materials selected
from the group consisting of sugars and sugar alcohols. The
compressible composition may comprise a directly compressible
sugar, such as sucrose plus a binder. The binder may comprise corn
syrup and/or maltodextrin. The compressible composition may also
comprise a directly compressible sugar alcohol. In some
embodiments, the sugar alcohol may be sprayed with water before
compression.
[0115] To achieve the desired hardness, the preferred tablets of
the present invention will be made in a press using a force of at
least 5000 pounds, more preferably at least 6000 pounds, and most
preferably at least 7000 pounds. The press will be able to generate
a pressure of at least 22,000 psi, preferably at least 26,000 psi,
more preferably at least 30,000 psi, and most preferably at least
32,000 psi in the tableting composition.
[0116] Tablets of the present invention will have a hardness of
between about 18 Kiloponds (Kp) and about 35 Kp, preferably between
about 20 Kp and about 35 Kp, and most preferably between about 25
Kp and about 35 Kp. (Kiloponds=kilograms force. This is the
standard unit used for tablet hardness testing.) The hardness of
the tablet may be measured by a tablet hardness tester, such as a
Dr. Schleuniger Pharmatron Tablet Tester 8M. The tablet is placed
scrubbing side up with the narrowest dimension between the jaws.
The instrument is calibrated and the measurement is taken
automatically.
[0117] A process for making two-layer boiled hard confectionery
products may comprise the steps of producing a first confectionery
composition and depositing it in a mold to form a first layer of
the confectionery product, the mold creating the abrasive surface
on the first layer; and then producing a second confectionery
composition and depositing it on the first layer to form a second
layer. The second confectionery composition will preferably be
deposited at a viscosity and under conditions sufficient to result
in the second layer having a domed surface opposite the abrasive
surface. The domed surface will preferably be generally shaped to
fit the top contour of the oral cavity. This method can thus be
used to make products shaped like the tablets shown in FIGS. 1, 2,
4 and 14.
[0118] Sometimes a product will be made that uses abrasive
particles, but those particles are not present throughout the
composition. In that instance, rather than making two separate
compositions, one with abrasive inclusions and one without, the
abrasive inclusions may be embedded in just one surface as a
product is formed. Thus two separate compositions are in the final
product, one being the composition as initially produced, and the
other being a layer having the same composition but with abrasive
inclusions included. In a deposited boiled hard candy, this may be
accomplished by placing abrasive inclusions in the bottom of the
mold before the boiled hard candy is deposited. In a pressed
tablet, the inclusions can be placed in the bottom of the die
before the compressible material is added.
[0119] The preferred products can be used to removing bacteria from
the top surface of a human tongue. This will generally involve
placing the confectionery product having a first side and a second
side generally opposite to the first side, and a product thickness,
inside the oral cavity. The second side comprises the abrasive
surface and has a width and a length, the smallest of which is
preferably at least 1.6 times the product thickness, with the
abrasive surface contacting the top surface of the tongue. The
abrasive surface of the confectionery product is scraped across the
top of the tongue, preferably while the oral cavity is closed, to
thereby loosen bacteria on the top surface of the tongue.
Preferably the abrasive surface comprises surface features having
at least one scraping edge. Preferably the roof of the oral cavity
holds the confectionery product stationary in the oral cavity while
the tongue is scraped across the abrasive surface.
[0120] The following examples help to explain the invention.
EXAMPLE 1
Pressed Tablet
[0121] TABLE-US-00001 First layer Sorbitol 97.99% Peppermint flavor
0.75% Magnesium stearate 0.64% Encapsulated flavor 0.28% Menthol
0.18% Silicon dioxide 0.16% Total 100.0 Second layer Sorbitol
95.94% Abrasive inclusions 2.01% Peppermint flavor 0.75% Magnesium
stearate 0.64% Encapsulated flavor 0.28% Menthol 0.18% Blue color
0.04% Silicon Dioxide 0.16% Total 100.0
[0122] The materials are mixed together as powders. The second
layer can be added first to the die formed tablet press and given a
precompression. The top or first layer can then be added to the
form and the tablet compressed. The blue colored portion with the
abrasive inclusions made from an extruded polyol matrix can have
the washboard surface formed from the bottom die of the tablet
press. The piece size can be 1 gram total, with an equal sized top
and bottom layer.
EXAMPLE 2
Pressed Tablet
[0123] TABLE-US-00002 First layer (white) Sorbitol 98.11% Intense
sweeteners 0.34% Lemon/menthol flavor 0.51% Malic acid 0.06%
Magnesium stearate 0.98% Total 100.0 Second layer (blue, fizzing)
Sorbitol 62.36% Sodium bicarbonate 19.96% Malic acid 16.21% Intense
sweeteners 0.47% Lemon/menthol flavor 0.34% Magnesium stearate
0.62% Blue color 0.04% Total 100.0
[0124] For the first (white) layer, sorbitol, sweeteners, and acid
were mixed for 5 minutes, flavor was added and mixed for 10
minutes, and then magnesium stearate was added and mixed for 2
minutes.
[0125] For the second (blue) layer, sorbitol, sweeteners, acid,
bicarbonate, and color were mixed for 5 minutes, flavor was added
and mixed for 10 minutes, and then magnesium stearate was added and
mixed for 2 minutes.
[0126] Three parts of the white powder (about 0.66 grams) were
placed in a die that included a mesh screen to form a rough
surface, and tapped down. Two parts (about 0.44 grams) of blue
powder were then poured into the die. The powders were compressed
in the die, using about two metric tons of force. A two-layer
white/blue tablet was formed. The blue layer was formed with an
uneven surface conforming to the grids in the die. Those grids,
along with crystals of the malic acid, provided an abrasive surface
that scrubs the tongue.
[0127] In this example, the sodium bicarbonate and malic acid are
stable while in their solid form. However, when the product is
placed in the mouth, these two ingredients start to dissolve and
interact with one another, producing an effervescent action on the
tongue.
[0128] The abrasive inclusions can include encapsulated or
entrapped flavors and colors. They can also be hard crystals of
sugars or polyols, such as crystalline maltitol. The abrasive
inclusions can also be other types of crystals, such as citric or
malic acid, or other food acids that form hard crystals.
EXAMPLES 3 A-H
[0129] A two layer pressed tablet was made according to the
following formula. TABLE-US-00003 Layer 1 (bottom, scrubbing layer)
% Sorbitol (Roquette Neosorb(TM)) 65.94 Palatinit Inclusions* 32.97
Magnesium Stearate 0.49 Peppermint Flavor 0.49 Aspartame 0.07
Acesulfame K 0.02 Cooling Agent (FEMA 4006) 0.02 100.00 *Palatinit
(hydrogenated isomaltulose) particles with 0.30% food approved blue
lake color sized to pass through a #20 sieve and be retained on a
#40 sieve.
[0130] TABLE-US-00004 Layer 2 (upper, smooth layer) % Sorbitol
(Roquette Neosorb(TM)) 98.91 Magnesium Stearate 0.49 Peppermint
Flavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA
4006) 0.02 100.00
[0131] Ingredients in the above formulas were dry blended together.
A quantity of Layer 1 powder equal to 40% of the total piece weight
was loaded into the die with lower punch (with tongue-cleaning
features) inserted and compressed lightly by hand with the upper
punch. The upper punch was removed and cleaned of loose powder. A
quantity of Layer 2 powder equal to 60% of the total piece weight
was loaded into the die/lower punch assembly on top of Layer 1 and
compressed at 7000 pounds force to produce a bi-layer product
having a lower, blue, tongue-cleaning layer with rough inclusions
and a molded tongue-cleaning surface and an upper, white, generally
smooth layer.
[0132] Pieces were formed using dies with upper and lower punches
to produce shapes similar to some of those shown in the figures.
TABLE-US-00005 Width/Thickness (in.) Ratio A. .458/.274 1.67 B.
.446/.252 1.77 C. .407/.259 1.57 D. .566/.254 2.23 E. .462/.287
1.61 F. .388/.256 1.52 G. .559/.254 2.20 H .578/.256 2.26
[0133] Informal testing indicated that the FIGS. 27/28 product, the
FIGS. 25/26 product and the FIGS. 15/16 product had the best
resistance to "rolling" and were the easiest to manipulate with the
tongue.
EXAMPLE 4
[0134] The Example 3 Layer 1 and Layer 2 formulas were tableted as
in Example 3 but on a Stokes BB2 3-layer, 24 station tablet press
with dies and punches shaped to make the tablet shown in FIGS.
39/40, having a tablet weight of approximately 1.1 g, a width of
0.465 inches and a length of 0.625 inches. An initial compression
pressure was set and a few tablets were made. These were tested for
hardness and the compression pressure adjusted up or down to
produce tablets of the desired hardness, a target of 30 Kp. The
force used to produce that hardness was 3.65 US tons, or 7300
pounds. This setting was dependent on the size and shape of the
tablet produced. For the tablet of FIGS. 39/40, with a thickness of
approximately 8.9 mm, a width of 0.465 inches and a length of 0.625
inches, the tablet has a maximum cross-sectional area of about
0.228 square inches. Thus, the 7300 pounds of force produced a
pressure of about 32,000 psi.
EXAMPLES 5 A-H
[0135] The Palatinit inclusions in the above Examples 3 A-H are
replaced with blue colored maltitol inclusions.
EXAMPLES 6 A-H
[0136] The Palatinit inclusions in the above Examples 3 A-H were
replaced with blue colored mannitol inclusions (Roquette Pearlitol
500DC.TM.).
EXAMPLE 7
[0137] The confectionery tongue-cleaning product of Example 3 was
repeated except that the Layer 1 (bottom scrubbing layer) was
replaced with the following composition: TABLE-US-00006 Layer 1
(bottom, scrubbing layer) % Sorbitol (Roquette Neosorb(TM)) 82.42
Palatinit Inclusions* 16.49 Magnesium Stearate 0.49 Peppermint
Flavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA
4006) 0.02 100.00 *same composition as in Ex. 3
[0138] The powder was used as before to prepare tablets using
punches and die to produce the product illustrated in FIGS.
23/24.
[0139] By having a hardness of between about 18 Kp and about 35 Kp,
the tablets can stay in the mouth without dissolving for
sufficiently long that they can be used to effectively scrub the
tongue. This may be due to the surface shape, in which case the
hardness preserves the surface abrasive features for long enough
that the tongue can be scraped. If inclusions are included to
provide the abrasive surface, then the hardness helps to keep the
inclusions securely mounted in the tablet matrix, so that they do
not become dislodged and thus loose their effectiveness. The
desired hardness is in part achieved using the desired press force
generating the desired pressure. The actual amount of force
required will depend on the geometry of the tablet shape, and also
somewhat on the materials used.
EXAMPLE 8
Boiled Hard Candy
[0140] TABLE-US-00007 First layer Isomalt 99.14% Lemon-mint flavor
0.49% Citric acid 0.24% Acesulfame/aspartame 0.13% Total 100.0
Second layer Isomalt 98.62% Abrasive inclusions 0.51% Lemon-mint
flavor 0.49% Citric acid 0.24% Blue color 0.01%
Acesulfame/aspartame 0.13% Total 100.0
[0141] The isomalt is a syrup, boiled to about 1-3% moisture. As it
cools, the flavor, acid, and sweeteners are added. When the second
layer material is being made, the abrasive inclusions compound is
also added as the low-moisture isomalt syrup cools. The second
layer can be deposited into forms having a washboard surface on the
bottom. This second layer will be deposited at a higher temperature
to make it less viscous so that it conforms to the washboard
surface of the mold. The top or first layer can then be added to
the deposit form at a lower temperature with higher viscosity so as
to keep the hard candy layers from mixing too much. The form with
the blue layer will make a product that has a washboard appearance.
The final piece size is 2 grams, equally divided between the
layers.
EXAMPLE 9
Boiled Hard Candy
[0142] TABLE-US-00008 First layer Isomalt 99.48% Peppermint flavor
0.40% Sweeteners 0.12% Total 100.0 Second layer Isomalt 74.76%
Abrasive inclusions 24.71% Peppermint flavor 0.40% Blue color 0.01%
Sweeteners 0.12% Total 100.0
[0143] Isomalt is dissolved in an aqueous solution and boiled to
about 1-3% moisture. This material is used as the first ingredient
in both layers. As the solution is cooled, the flavor and sweetener
are added, and the abrasive inclusions, which are granular
maltitol, are added to the syrup used to make the second layer. The
second layer can be deposited into the deposit form with a
washboard surface on the bottom of the deposit form. This second
layer can be deposited at a higher temperature to make it less
viscous. The top or first layer can then be added to the deposit
form at a lower temperature with higher viscosity so as to keep the
hard candy layer from mixing too much. The form with the blue layer
will make a product that has a washboard appearance. The product is
preferably a 2 gram piece, evenly divided between the layers.
[0144] The abrasive inclusions can include encapsulated or
entrapped flavors and colors. They can also be hard crystals of
sugars or polyols. In Example 3 the abrasive inclusions are
crystalline maltitol. The abrasive inclusions can also be other
types of crystals, such as citric or malic acid, or other food
acids that form hard crystals.
[0145] The preferred embodiments of the invention have a smooth
upper surface so that the roof of the mouth and gums are not
irritated by the product while the abrasive surface is used to
scrub the tongue. The preferred product has a small piece size so
that it can be used discretely. The product can be used to scrub
the tongue and other soft oral surfaces and remove odor causing
bacteria while in public. By moving the specially formulated shape
around in the mouth, the unique surface is designed to gently
cleanse the mouth by lifting away the germs that cause bad breath
in a way that the user can really feel. Clean and fresh breath, as
well as other oral health benefits, are thus readily available. The
products of the present invention provide an effective compliment
to a daily oral care routine.
[0146] It should be appreciated that the products, processes and
methods of the present invention are capable of being incorporated
in the form of a variety of embodiments, only a few of which have
been illustrated and described above. For example, other colors
such as green may be used. The invention may thus be embodied in
other forms without departing from its spirit or essential
characteristics. It will be appreciated that the addition of some
other ingredients, process steps, materials or components not
specifically included will have an adverse impact on the present
invention. The best mode of the invention may therefore exclude
ingredients, process steps, materials or components other than
those listed above for inclusion or use in the invention. However,
the described embodiments are to be considered in all respects only
as illustrative and not restrictive, and the scope of the invention
is, therefore, indicated by the appended claims rather than by the
foregoing description. All changes which come within the meaning
and range of equivalency of the claims are to be embraced within
their scope.
* * * * *