U.S. patent application number 13/789198 was filed with the patent office on 2013-09-12 for flavored function specific toothpicks.
The applicant listed for this patent is Vincent J. Marold, Paul Sapan. Invention is credited to Vincent J. Marold, Paul Sapan.
Application Number | 20130233340 13/789198 |
Document ID | / |
Family ID | 49112954 |
Filed Date | 2013-09-12 |
United States Patent
Application |
20130233340 |
Kind Code |
A1 |
Sapan; Paul ; et
al. |
September 12, 2013 |
Flavored Function Specific Toothpicks
Abstract
A flavored toothpick and a method for preparing such, the
product exhibiting improved capacity for delivering flavor and
additives to the user, among other advantages. The toothpick may be
prepared by pretreating the wooden substrate to increase porosity
and decrease hardness. The toothpick is then immersed in a solution
containing an additive, a masking agent, and a sweeting agent,
where the toothpick absorbs the solution. Alternatively, the
toothpick may be placed with the solution in a sealed chamber under
vacuum pressure to infuse the toothpick with the additive solution
and any desired flavoring.
Inventors: |
Sapan; Paul; (Los Angeles,
CA) ; Marold; Vincent J.; (Tucson, AZ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Sapan; Paul
Marold; Vincent J. |
Los Angeles
Tucson |
CA
AZ |
US
US |
|
|
Family ID: |
49112954 |
Appl. No.: |
13/789198 |
Filed: |
March 7, 2013 |
Current U.S.
Class: |
132/321 ;
427/2.29 |
Current CPC
Class: |
A61C 15/02 20130101 |
Class at
Publication: |
132/321 ;
427/2.29 |
International
Class: |
A61C 15/02 20060101
A61C015/02 |
Foreign Application Data
Date |
Code |
Application Number |
Mar 7, 2012 |
US |
PCT/US2012/028140 |
Claims
1. A flavored toothpick, comprising a substrate of unitary
construction, the substrate being formed of a wood material, the
substrate having been treated to obtain an increase in porosity and
a decrease in hardness.
2. The flavored toothpick of claim 1, wherein the substrate is
straight.
3. The flavored toothpick of claim 1, wherein the substrate is
formed of birch wood.
4. The flavored toothpick of claim 1, wherein the wood material is
pre-treated using a wash of warm water.
5. The flavored toothpick of claim 1, wherein the hardness of the
toothpick is decreased by more than 50%.
6. The flavored toothpick of claim 1, wherein the porosity of the
substrate is increased by more than 30%.
7. The flavored toothpick of claim 1, wherein the toothpick is
infused with a biologically active compound.
8. The flavored toothpick of claim 7, wherein the toothpick is also
infused with a masking agent and a sweetener to accompany the
biologically active compound.
9. The flavored toothpick of claim 1, wherein the flavoring is
infused into the substrate so as to approach a nearly homogeneous
distribution.
10. A method of preparing a flavored toothpick, the toothpick being
formed of a substrate of unitary construction, the method
comprising the steps of: pretreating the toothpick in a wash to
increase the porosity of the substrate; preparing an additive
solution; placing the toothpick in the additive solution at a
raised temperature for a pre-determined length of time; and curing
the toothpick in a low humidity environment.
11. A method for preparing a flavored toothpick, comprising the
steps of: preparing an additive solution; placing the toothpick in
the additive solution within a sealed chamber; subjecting the
sealed chamber to a vacuum pressure for a period of time; and
removing the toothpick to an environment of low relative humidity
for curing.
12. The method of claim 11, wherein the additive solution is
water-based.
13. The method of claim 11, wherein the step of pretreating the
toothpick also results in a decrease in the hardness of the
substrate.
14. The method of claim 11, wherein the additive is a biologically
active compound
15. The method of claim 11, wherein the additive solution contains
a masking agent.
16. The method of claim 11, wherein the additive solution contains
a sweetening agent.
17. The method of claim 11, wherein the additive solution contains
flavoring.
18. The method of claim 11, wherein the curing step is performed in
an environment of less than 18% relative humidity.
19. The method of claim 11, wherein the vacuum pressure is applied
using a mechanical pump.
20. The method of claim 11, wherein the vacuum pressure is more
than 10% below atmospheric pressure.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] Pursuant to 35 U.S.C. .sctn.366, this application claims the
benefit of PCT patent application PCT/US2012/028140, filed Mar. 7,
2012, the entirety of which is hereby incorporated by
reference.
FIELD OF THE INVENTION
[0002] The present disclosure relates generally to dental
implements and, more particularly, to flavored toothpicks and a
method for making the same.
BACKGROUND OF THE INVENTION
[0003] Toothpicks have been used as a dental implement by man for
centuries. Numerous studies in recent history have demonstrated
that toothpicks are comparable to other dental implements at
cleaning teeth effectively. In fact, toothpicks are much easier to
use than dental floss and are thus much more likely to be used by
children and the elderly to promote dental health. Further, many
suggest that the use of toothpicks may facilitate the overcoming of
oral fixations such as smoking, over-eating, and the like.
[0004] Toothpicks are typically formed as slivers of material, such
as birch wood, having at least one end that is pointed for
inserting in between the user's teeth. There are several methods
currently available by which a toothpick can be manufactured to
include other features, such as a flavor or helpful additive, such
as fluoride. These methods typically involve coating or dusting the
toothpick with a flavored compound or oil. However, these products
generally lose their flavor and the effectiveness of any other
additives in a relatively short time frame.
[0005] Accordingly, there remains a need to produce a toothpick
with a greater ability to hold and to effectively deliver flavoring
agents and other additives.
SUMMARY OF THE INVENTION
[0006] The present disclosure provides a flavored toothpick and a
method for preparing such, the product fulfilling the need for a
greater capacity and effectiveness in delivering flavoring and
other desired additives. Other advantages in performance will be
apparent to one having ordinary skill in the art.
[0007] Ina first aspect, the present disclosure provides a flavored
toothpick, formed as a single piece of substrate from a wood
material. The wooden substrate is pretreated to achieve an increase
in porosity and a decrease in hardness. The pretreatment is
performed with a wash of warm water, which may also include other
chemicals to aid in the process, such as sodium hydroxide (NaOH).
The hardness of the toothpick is typically decreased by more than
50% while the porosity is increased by more than 30%.
[0008] A second aspect of the present disclosure provides a method
of preparing a flavored toothpick, where the toothpick is placed in
a pretreatment wash as described above, and wherein the toothpick
is placed in an additive solution at a raised temperature before
curing the toothpick in an environment of low humidity.
[0009] Yet another aspect of the disclosure provides a method for
preparing a flavored toothpick wherein flavoring and/or additives
are infused into the substrate by placing the toothpick in a sealed
chamber with the flavoring/additive solution under a vacuum. The
toothpicks are then cured in a low humidity environment with heated
forced air
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] Further features and advantages of the present disclosure
will be seen from the following detailed description, taken in
conjunction with the accompanying drawings, wherein:
[0011] FIG. 1 is a schematic displaying a method for treating a
toothpick substrate according to a first aspect of the present
disclosure;
[0012] FIG. 2 is a flowchart displaying a method of preparing a
flavored toothpick in accordance with another aspect of the present
disclosure; and
[0013] FIG. 3 is a flowchart displaying a method of preparing a
flavored toothpick using vacuum pressure in accordance with another
aspect of the present disclosure.
DETAILED DESCRIPTION OF THE INVENTION
[0014] In the following description, reference is made to the
accompanying drawings, which form a part hereof, and in which is
shown, by way of illustration, various embodiments of the present
disclosure. It is understood that other embodiments may be utilized
and changes may be made without departing from the scope of the
present invention.
[0015] In a first aspect, the present disclosure provides an
improved flavored toothpick. The toothpick is may be made from any
number of substrates, but the present discussion will reference
birch wood, which is the most common toothpick material used in
North America. Compared to conventional toothpicks, the flavored
function specific toothpicks of the present disclosure are softer
and able to absorb a larger amount of flavoring and other desired
additives. These improved characteristics are the direct result of
a pretreatment of the birch wood prior to the flavoring step. This
pretreatment of the wood removes certain constituents of the wood
structure to bring about the softer feel and increased porosity.
The increased porosity allows the toothpick to absorb an increased
amount of flavoring or other additives. The increased softness is
appealing to many toothpick users because it reduces the risk of
injuring the user's gums.
[0016] Referring to FIG. 1, the wood is pretreated by placing a
batch of previously manufactured toothpicks 5 in a wash 10 of warm
water. The water should be flowing, or at least agitated, in order
to carry away "heavy cellulose" and other constituents 11 of the
wood. For example, a batch of birch wood toothpicks is placed in a
wash of water at a temperature of approximately 150.degree. F. for
approximately 1-2 hours. This process typically reduces the
hardness of the final toothpick by over 50% compared to
conventional toothpicks. While typical birch wood has a hardness of
approximately 1260 lbs (as measured using the "Janka" test), the
flavored toothpicks in accordance with the present disclosure
exhibit hardness levels of approximately 300-500 lbs. Further, the
same birch wood is estimated to have an increased porosity of over
30%, as observed by the additional uptake of injected material.
Other organic materials may be similarly treated, exhibiting
increased porosity of 10% or greater.
[0017] In order to decrease the wash time or temperature, or to
target specific constituents of a particular toothpick substrate,
the wash may also include other chemically active substances. For
example, the pH of the wash may be slightly basic by adding a
dilute solution of sodium hydroxide (NaOH) or sodium bicarbonate to
result in a solution with pH above 7. This will target the
cellulose structure of wood. In general, a basic solution is
preferable because of its potential to remove portions of the
cellulose, thereby increasing the porosity, without otherwise
compromising the structural integrity of the wood. However, acidic
solutions may also be used with wood to remove other constituents.
Other chemical specific solutions may also be used with wood or
other substrates as necessary or desired.
[0018] In another aspect, the present disclosure provides a process
for making the flavored toothpicks described above. With reference
to FIG. 2, a toothpick in accordance with the disclosure is made by
first preparing a super-saturated solution 1 of the desired
additive (step 101). For example, a super-saturated caffeine
solution is prepared by heating water to an elevated temperature
sufficient to dissolve caffeine, for example between 140 and 180
degrees Fahrenheit. Once the desired additive has been dissolved, a
masking agent 2 is added to the solution to mask any undesired
flavor characteristics of the additive (step 102). Next, a
sweetening agent 3 is added (step 103). Finally, 104 the flavoring
4 is added.
[0019] The desired additive may be caffeine, as mentioned above, or
may be one or more of a number of biologically active compounds
suitable for ingestion and having a variety of advantageous
features. For example, in addition to caffeine, such biologically
active compounds include a variety of botanicals, vitamins,
homeopathic compounds, synthetic compounds, and the like, such as
are now known--or come to be known--as suitable additives or
nutritional supplements. Such compounds may also include addictive
compounds such as nicotine or other chemicals, wherein the dental
implement disclosed herein may be useful as an addiction recovery
aid.
[0020] The solution may be water-based or alcohol-based, depending
on the characteristics of the additive and flavoring
considerations. The length of time that the solution remains at the
elevated temperature is also dependent upon the characteristics of
the additive and other constituents. Next, the toothpicks 5 are
added to the heated solution and allowed to soak therein for a
period of time sufficient for the solution to be fully absorbed
into the toothpick (step 105).
[0021] In the example of the caffeinated toothpicks, the toothpicks
are added to the heated solution and allowed to soak therein for a
period of time sufficient for the solution to substantially
permeate the matrix of the toothpick substrate. For example, the
toothpicks may be added to the heated solution and left to soak
therein for a period of time, such as, for example, a period of
approximately three hours. During this time, the temperature of the
solution is preferably maintained at approximately 140 degrees
Fahrenheit or greater.
[0022] The infused toothpicks are then removed from the solution,
drained and allowed to dry under conditions of low relative
humidity 106. The low humidity environment should be less than 18%
relative humidity, but is preferably about 8-12% relative humidity.
To expedite the drying process forced air, heated air, or a
combination thereof may be used to increase the rate at which the
picks give up the moisture contained therein. By way of example,
forced air may be alternately forced into or drawn from the
chamber. Using this method, the toothpicks of the present
disclosure should be sufficiently cured within about one hour.
[0023] In the caffeine example, the solution will be comprised of
approximately 50-70% water, 15-25% flavoring agent, 1-3% masking
agent, 1-3% artificial sweetener (powder), and 7-10% caffeine
(anhydrous). These amounts are approximate and will vary depending
on the additive, the form it is provided in, and the base of the
solution (water, alcohol, or otherwise). For instance, the
artificial sweetener need not be provided in powder form, but could
instead be provided as a liquid, and thereby comprise a greater
volume percentage of the overall solution.
[0024] The flavoring agent may be a natural or artificial flavor.
For example, the flavoring agent may be a water-soluble flavoring
agent and may be comprised of one or more constituents, including,
for example: almond flavor, almond toffee flavor, amaretto flavor,
apple flavor, apple pie flavor, apricot creme flavor, bailey's
Irish cream flavor, baklava flavor, banana flavor, banana cream
flavor, banana nut bread flavor, banana's foster flavor, almond
biscotti flavor, chocolate biscotti flavor, lemon & icing
biscotti flavor, vanilla nut biscotti flavor, brown sugar flavor,
black cherry flavor, triple berry flavor, bourbon flavor,
Butterfinger.TM. flavor, butter cream flavor, butter pecan flavor,
butter fum flavor, butterscotch flavor, caramel flavor, caramel
apple flavor, caramel latte flavor, caramel macchiato flavor, chai
flavor, cherry flavor, chocolate flavor, chocolate cream flavor,
chocolate mint flavor, chocolate raspberry flavor, cinnamon flavor,
coconut flavor, coconut creme flavor, coconut & rum flavor,
cranberry flavor, creme brulee flavor, creme dementhe flavor, dulce
de leche flavor, egg nog flavor, English toffee flavor, espresso
flavor, frangelica flavor, french vanilla flavor, green tea flavor,
hazelnut flavor, grand marnier flavor, highland grogg flavor, honey
flavor, Irish cream flavor, Kona flavor, lemon drops flavor,
licorice flavor, lime flavor, macadamia nut flavor, mandarin orange
flavor, mango flavor, margarita flavor, marshmallow flavor, mocha
flavor, passion fruit flavor, peach flavor, peaches and cream
flavor, pear flavor, peppermint flavor, pineapple flavor, pina
colada flavor, pistachio flavor, pomegranate flavor, praline
flavor, pumpkin pie flavor, rain forest crunch flavor, raspberry
flavor, rose flavor, rum flavor, Santa's Xmas flavor, Snickers.TM.
flavor, snickerdoodle flavor, swiss chocolate almond flavor, spice
flavor, strawberry flavor, oil-based sweetener flavor, sweet potato
pie flavor, Tahitian vanilla flavor, tangerine flavor, tiramisu
flavor, toasted almond flavor, toasted coconut flavor, vanilla
flavor, vanilla spiced rum flavor, viennese flavor and white
chocolate flavor.
[0025] The sweetening agent may be any suitable natural or
artificial sweetener. In some examples, the sweetening agent is an
artificial sweetener, selected from the group consisting of
sucralose, aspartame, saccharin and acesulfame potassium.
[0026] The masking agent may be any suitable masking agent known in
the art which is used in pharmaceutical supplements, foods and
drinks to mask bitterness and/or enhance flavors. In one example,
the masking agent is thaumatin or a derivative thereof. Thaumatin
is a low calorie flavor modifier comprised of a natural protein
extracted from the katemfe fruit, Thaumatococcus daniellii.
[0027] In one example of this aspect of the disclosure, the
toothpicks are pretreated to increase the porosity and softness of
the substrate. As discussed above, the substrate is pretreated,
prior to the addition of the additive solution, by placing a batch
of previously manufactured toothpicks 5 in a wash 10 of warm water.
In order to decrease the wash time or temperature, or to target
specific constituents of a particular toothpick substrate, the wash
may also include other chemically active substances, including
acids, bases, and the like.
[0028] Referring to FIG. 3, another example of the present aspect
of the disclosure uses vacuum pressure to infuse the flavoring and
additives into the porous substrate of the toothpick (step 205).
For purposes of the present disclosure, the word "infuse" refers
specifically to the use of vacuum pressure to force the flavoring
and/or the additive solution to fill the porous structure of the
substrate. Using this process, it is possible to achieve a nearly
homogeneous distribution of additives and/or flavoring throughout
the substrate.
[0029] By way of example, a batch of toothpicks is placed in a bath
of the additive solution in a sealed chamber 15. A vacuum is
applied to the chamber, for example, using a mechanical pump or
compressor. Other machinery, such as liquid ring vacuum pumps may
also be used, with varying amounts of pressure depending on the
size of the batch, the strength of the material, and the
solution.
[0030] While a small amount of pressure may be effective to
significantly increase the uptake of the additive/flavoring,
application of a vacuum of more than 10% below atmospheric pressure
is useful to ensure that the substrate is fully saturated with the
solution prior to the curing step 106.
[0031] Alternatively, the vacuum step 205 may be used in connection
with the pretreatment of the toothpick substrate. The resulting
toothpicks absorb approximately 50-85% more of the additive and/or
flavoring solutions, whether water or alcohol-based. Toothpicks
prepared according to this process may also exhibit other features,
including decreased hardness and increased size (girth). The
toothpicks therefore deliver significantly more of the desired
additive and the increased flavoring is long-lasting, having been
infused into the substrate.
[0032] It should be emphasized that the above-described embodiments
of the present device and process, particularly, and "preferred"
embodiments, are merely possible examples of implementations and
merely set forth a clearer understanding of the principles of the
disclosure. Many different aspects of the disclosure described
herein may be designed and/or fabricated without departing from the
spirit and scope of the disclosure. For example, the above
disclosure discusses birch wood as the substrate from which the
toothpick is formed, but several other materials, both organic and
man-made are well within the scope of the present disclosure, in
accordance with the skill in the art. All these and other such
modifications and variations are intended to be included herein
within the scope of this disclosure and protected by the following
claims. Therefore the scope of the disclosure is not intended to be
limited except as indicated in the appended claims.
* * * * *