TWI603680B - Mixture of spice extract oral composition - Google Patents

Description

Oral composition for mixed spice extract

The present invention provides a food which is an oral composition of a mixed spice extract, in particular, a product which is enhanced, sustained, and enhanced in chewing gum flavor on a chewing gum. In other words, in the present invention, when the food is tasted, especially in the mouth of a chewing gum or the like, the initiality of the aroma and the aroma is high, but the purpose is to obtain a long-lasting person, and the benefit thereof is improved. Sex. The present invention can also be applied to other products other than chewing gum, and is a mixing technique for continuous fragrance, providing a food as a food not only in a toothpaste, a tooth gel, an oral detergent, an oral spray, or an oral cavity. Mousse, denture care products, tablets, chewable tablets, and oral compositions in the form of a strip directly attached to the teeth.

Chewing gum, which is a commodity that is required to quickly express taste or aroma (aroma) and persistence in the food field, is difficult to achieve. Generally, chewing to produce a strong fragrance at the beginning is quickly disappeared during chewing. Thus, chewing quickly begins to produce aroma, but how to continue to extend the flavor of chewing gum during chewing has been studied. As one of the methods, Patent Document 1 proposes a method of preparing a chewing gum by using a flavoring agent in a microorganism of a microorganism, and it is described that a chewing gum which exhibits a strong and continuous flavor with a small amount of flavor can be obtained. However, the persistence of the fragrance is not sufficient and further improvement is necessary.

Further, Patent Document 2 is a document which discloses a flavor enhancer which is attracting attention in plant extracts. Patent Document 2 relates to an invention for enhancing the appropriate flavor of a food or drink by adding a plant extract containing a inulin or a floral extract or a food and beverage flavor enhancer comprising a plant essential oil to a food or drink. The flavor enhancer of Patent Document 2 is effective only when a relatively small amount is added, so that the taste or irritation of the flavor enhancer does not affect the food or drink, and can be widely used in general foods and drinks. However, Patent Document 2 mentions that the flavor of the food and drink is enhanced, but there is no research on the persistence of the flavor.

[prior technical literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 5-192085

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2006-296356

It is usually difficult to maintain the minty feeling on the oral composition for a long time, that is, the fragrance is difficult, and how to maintain the taste and refreshment of the mint is a major technical issue.

In order to solve the above-mentioned problems, the inventors of the present invention have worked hard to find out that the flavor of the mint can be maintained for a long period of time by mixing at least one less type of spice extract into the oral composition, and the present invention is completed. . In other words, the present invention is an oral composition containing a spice extract. In particular, the aforementioned spice extract is characterized by at least a gold button (Spilanthes acmella), pepper, pepper, cinnamon, black pepper, ginger, perilla, garlic, mustard, allspice, onion, white cardamom, The aforementioned oral composition selected from the group consisting of turmeric and nutmeg, and more specifically, the aforementioned spice extract is characterized by the aforementioned oral composition mixed at a ratio of 0.01% to 2.0%, Further, it is characterized in that the oral composition is mixed in a ratio of 0.05% to 2.0% of mint flavor, 0.1% to 5% of menthol, and 0.05% to 3.0% of cooling enhancer, and is characterized. A food or drink containing an oral composition containing the aforementioned spice extract, further characterized by containing a toothpaste, a dental gel, an intraoral detergent, an oral spray, a mousse, a denture care product, a tablet, An oral composition of the aforementioned spice extract in the form selected for chewing tablets, chewing gum, and strips directly attached to the teeth.

The oral composition containing the spice extract of the present invention exhibits a remarkable sustained effect of the fragrance.

In the case of chewing gum or such foods that have been in the mouth for a long time, the persistence of aroma and fragrance has been regarded as a subject since its importance and necessity, so as a means to improve its sustainability, such as the aforementioned means Various attempts made in the past have reviewed the effects of this. Chewing gum in the mouth Chewing, which is a fruit that tastes its flavor, sweet taste, and food taste. It tastes sweet when it is chewed at first, but it is not only that it has no sense of sweetness, but it does not feel the flavor of the whole. In order to compensate for the shortcomings of the disappearance of the fragrance on the chewing gum, a method of continuing the fragrance more than ever has been studied, but significant flavor persistence has not yet been obtained.

The present invention provides a chewing gum excellent in the expressiveness and sustainability of a fragrance. That is, it is possible to provide an oral composition which is mixed with the spice extract of the present invention, and does not inhibit the aroma and aroma of the mint itself, thereby enhancing the expression, diffusibility and persistence of the refreshing feeling, and does not feel An excellent oral composition which is unsuitable for the odor of the product. The oral composition of the present invention can give a strong cooling sensation, and generally can give an equivalent cooling feeling with a relatively small amount of mint used, and as a result, it can exhibit an effect of improving the persistence of the mint flavor.

In order to maintain the initiality of the fragrance and the scent of the present invention, the initial formulation of the fragrance and the flavoring agent added to the food other than the chewing gum are maintained, and the oral composition of the mint containing the peppermint oil or the like is used. The content of the mixed spice extract was 0.01 to 2.0%, and it was found that the mint feeling was sustained. When the blending amount of the spice extract is less than 0.01%, the continuous effect of the mint sensation will completely disappear. When the blending amount of the spice extract is more than 2.0%, the flavor of the spice extract will be too strong, and the flavor of the oral composition will be too strong. The quality will become less comfortable. Further, the oral composition contains menthol and/or a cooling enhancer, and it is found that the mint feeling can be further enhanced and continued. Further, as an example of the spice extract, it is found that pepper, gold button, black pepper, pepper, cinnamon, and the like are listed. One or more of these are selected and combined as appropriate. Further, it has been found that the composition for oral cavity can contain 0.05% to 2.0% of mint flavor, 0.1% to 5% of menthol, and 0.05% to 3.0% of cooling enhancer. The mint flavor used in the composition for oral cavity of the present invention is obtained by subjecting natural peppermint oil, spearmint, and mint to steam distillation and separating the oil. Further, if necessary, additional steam distillation or vacuum distillation may be carried out to remove odor or acidity.

Further, menthol used in the oral composition of the present invention can be used from both natural and chemical synthetics.

The cooling enhancer used in the oral composition of the present invention has an oral composition containing a mint flavor or menthol mixed for the purpose of enhancing the cooling sensation. Examples of the cooling enhancer include L-Menthyl lactate, L-Monomenthyl succinate, and 3-(L-monoxy)propane- 1,2-diol (3-(L-Menthoxy)propane-1,2-diol), L-Menthyl-3-hydroxybutyrate, 2-hydroxypropyl L 2-Hydroxypropyl L-Menthyl carbonate, N-Ethyl-p-menthane-3-carboxamide, 2-isopropyl- N,2,3-trimethylbutanamide (2-Isopropyl-N, 2,3-trimethylbutanamide) and the like. Further, when the blending amount of the mint flavor is less than 0.05%, the minty feeling of the oral composition becomes very weak, and when the blending amount of the mint flavor is more than 2.0%, the mint composition of the oral composition is too strong. The texture of the fragrance will become very unpleasant. Moreover, when the blending amount of menthol is less than 0.1%, the oral group The cooling sensation of the product becomes very weak. When the blending amount of menthol is more than 5%, the bitterness of menthol can be strongly felt. At the same time, when the oral composition is placed in the mouth, the refreshing feeling like pain is abnormal. strong. Further, when the mixing amount of the cooling enhancer is less than 0.05%, the effect of enhancing the cooling feeling of the cooling enhancer on the oral composition becomes very weak, and when the mixing amount of the cooling enhancer is more than 3.0%, the cooling enhancer is The bitterness or sourness that has it will become very significant.

As the spice extract, the following may be mentioned. As a single raw material, there are fermented emulsion (Hing), Indian fennel (Carum ajowan), star anise, spiced powder (baiwei pepper, sachet), onion (jasmine), hyssop (flower mint), Sichuan pepper (North China) Mountain pepper, pepper), Iraichi, curry leaf (Nanyang pepper, Kari Patta), celery (Caraway fennel), cumin (Jeera, Kyuman), Green Pepper (green pepper), clove (Ting, Laung) ), pepper (pepper, Kali.mirch, Sevenval.mirch), Coriander (Dhania, coriander, Thai coriander, coentro), saffron (Kesar, saffron), pepper (sand pepper), basil (perilla), cinnamon (cinnamon, daRuchini.), ginger (ginger, Ginger), star anise (star anise, anise), sage, thyme, turmeric (turmeric, Haldi), knotweed (蓼, Water pepper) ), Esutoragon, Anethum graveolens, pepper, pepper (Chile red pepper, Lal.Mirch), nutmeg Nutmeg (nutmeg, nutmeg Mace, Jaiphal, Jabitouri), garlic (garlic, Garlic), Herbs, Chives, Onions, Peppers (Paprika Glycol), Hulba (methi), Fennel (Fennell, Fennel, Saunf), Black Cumin (Calorie), Horseradish (Western Wasabi), Peppermint, Poppy . Seed (poppy seed, cuscus), marjoram (majorana, sweet marjoram, flower mint), mustard (mustard, rye, mustard), ginger (茗荷), taro, radish (large root), rosemary, bay leaf (Laurier) (laurel leaves, Bay leaf, tej.patta), wasabi (wasabi), etc. As a mixture of the latter, there are allspice, Garam masala, curry powder, seven-flavored pepper, chili powder, pepper salt, Grapefruit pepper (citron pepper), cold work, etc.

As the spice extract suitable for use in the present invention, there may be mentioned a gold button, pepper, pepper, cinnamon, black pepper, ginger, perilla, garlic, mustard, allspice, onion, white cardamom, turmeric, and nutmeg. Wait. The method of extracting the spice extract of the spice component from the raw material of the raw material includes a solid-liquid extraction method using an extraction solvent, a steam distillation method, a press method, and the like. As the extraction solvent for performing solid-liquid extraction, water, an organic solvent, or an aqueous solution of an organic solvent can be suitably used. Examples of the organic solvent that can be used include petroleum ether, n-hexane, toluene, dichloroethane, chloroform, ether, ethyl acetate, acetone, methanol, ethanol, propanol, butanol, ethylene glycol, propylene glycol, and dibutyl. Alcohol, etc.

In the present invention, it is preferred that the flavor composition containing the mint of the peppermint oil or the like is mixed with the above-mentioned spice extract in an amount of 0.01 to 2.0%.

Mixing the oral composition of the spice extract of the present invention, and further adding the food additive, for example, adding a sweetener, a coloring material, a preservative, and thickening A fixative, an antioxidant, a bitter, an acidulant, an emulsifier, a fortifier, a preparation, a fragrance, and the like can be used as various preparations.

The mint flavor of the composition for oral cavity used in the present invention, and examples of the flavor other than menthol include citrus essential oils such as orange oil, lemon oil, grapefruit essential oil, lime oil, orange oil, and tangerine oil, and spiced Powder, star anise, basil, laurel, white cardamom, celery, clove, cinnamon, cumin, dill, garlic, artichoke, nutmeg, mustard, onion, pepper (category), parsley, rosemary, such as pepper Conventional essential oils or turpentine, limonene, linalool, nerol, lemongrass, geraniol, citral, clove oil, cinnamaldehyde, anethole, perillaldehyde, vanillin (Vanillin) ), γ-undecene lactone, allyl hexanoate, L-fragrant celery oil, conventional isolation such as maltol, or synthetic fragrances, and such citrus essential oils, essential oils, The mixed citrus in which the synthetic flavor is mixed at a suitable ratio may, for example, be a blending flavor which exhibits various fruits and the like, and may be an oil-soluble base containing a chewing gum such as carotene, chlorophyll or vitamin E. In the present invention, Illustrative material clinic Of course not limited to these examples.

Further, examples of the sweetener (including a saccharide) used in the oral composition of the present invention include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-fat-flavored sweeteners. Specific examples thereof include monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, and N-acetylglucosamine; Disaccharides such as trehalose, sucrose, trehalose, trehalose, new trehalose, palatinose, maltose, melibiose, lactulose, lactose; α-cyclodextrin, --cyclodextrin, isomalto-oligosaccharide (isomaltose, isomaltotriose, pannoose, etc.), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, galactopyranos (β 1-3) galactopyranosylose (β 1-4) glucopyranose, galactopyranosylose (β 1-3) glucopyranose, galactopyranosyl (β 1-6) galactopyranos (β 1-4) glucomannan, galactopyranosyl (β 1-6) glucopyranose, xylooligosaccharide (xyloose, xylobiose, etc.), gentian oligosaccharide (gentian double Sugar, gentian trisaccharide, gentiantetraose, etc.), stachyose, Theande oligosaccharide, nigero-oligosaccharide (such as Aspergillus niger), palatinose oligosaccharide, palatinose syrup , oligofructose (cane triose, sugar cane sugar (Nystose), etc.), sugar cane pentasaccharide standard (Fructofuranosylnystose), polysaccharides, maltosyl-β-cyclodextrin, malto-oligosaccharides (wheat Oligosaccharides such as bud trisaccharide, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, etc.), raffinose, granulated sugar combined with leeches (coupled sugar), soybean oligosaccharides, invert sugar, leeches, etc. Isomalt, erythritol, xylitol, glycerin, sorbitol, iso-mai Palatinitol, maltitol, maltotetraol, maltotriol, mannitol, lactitol, reduced isomaltoligosaccharides, reduced xylooligosaccharides, reduced gentian oligosaccharides, reduction Maltose leeches, reduced water saccharides, etc.; α-glucosyltransfer 脢 treatment of stevia, aspartame, Acesulfame Potassium, Alitame, licorice extract (glycyrrhizin), licorice Triammonium acid, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate (Cyclamate), Sucralose, Stevia Extract, Stevia, Dulcin, Thaumatin, sweet herbal tea extract, dioscoreophyllum cumminsii extract, neotame, hesperidin dihydrochalcone ( Neohesperidin dihydro chalcone), fructosyltransferase treatment of stevia, Brazilian licorice extract, miracle fruit extract, mangosteen extract, enzyme treatment of licorice, enzyme decomposition of licorice and other high-flavor sweetener; other honey, juice, juice concentrate Things and so on. These sweeteners may be used alone or in combination of two or more.

Further, the coloring matter (pigment) used in the oral composition of the present invention contains purple sweet potato pigment, red cabbage pigment, elder pigment, grape juice pigment, grape skin pigment, purple corn pigment, and red color as natural pigments. Radish color, perilla pigment, red rice pigment, mannose pigment, gooseberry pigment, cranberry pigment, small flower raspberry pigment, Suimu blueberry pigment, strawberry pigment, dark sweet cherry pigment, cherry pigment, hibiscus pigment, acid orange pigment Anthocyanins such as blackcurrant pigment, blackberry pigment, blueberry pigment, plum pigment, beakberry pigment, boysenberry pigment, mulberry pigment, purple yam pigment, raspberry pigment, red currant pigment, and berryberry pigment Department of pigment; carmine pigments such as carmine red pigment, comfrey pigment, anthraquinone pigment, and lac dye; cocoa pigment, purple sweet potato pigment, sorghum pigment, rosewood pigment, onion pigment, tamarind pigment, oyster pigment, carob Flavonoids such as tree pigment, licorice pigment, hematoxylin, peanut pigment, pecan pigment, safflower red pigment and safflower yellow pigment; red Red pigments such as ruthenium pigment, red ruthenium red pigment; and red pigment yellow pigment, caramel, ginger yellow as other pigments Suzhou, Haizhou Changshan pigment, gardenia pigment, gardenia yellow pigment, gardenia red pigment, chlorophyllin, chlorophyll, spirulina pigment, etc., and as a synthetic tar pigment, edible red No. 2, edible Red No. 3, Edible Red No. 40, Edible Red No. 102, Edible Red No. 104, Edible Red No. 105, Edible Red No. 106, Edible Yellow No. 4, Edible Yellow No. 5, Edible Cyan No. 1, Edible Cyan No. 2, and Edible green No. 3, etc., as a natural pigment derivative, sodium agarate, potassium chlorophyllin, copper chlorophyll sodium and iron chlorophyll sodium, as a synthetic natural pigment β-carotene, astaxanthin, Canthaxanthin, riboflavin, riboflavin tyrosinate and riboflavin 5'-phosphate sodium. Among them, preferred are β-carotene, carotenoid pigment, capsicum pigment, quercetin pigment, anthraquinone pigment, orange pigment, gardenia pigment, chlorophyll, comfrey pigment, erythrosin, and lemon yellow. , onion pigment, tomato pigment, marigold pigment, lutein and the like. These pigments may be used alone or in combination of two or more.

As a food and drink product using the oral composition of the spice extract of the present invention, it is a variety of bread, dairy products, meat products such as ham, sausage, fish meat products such as fish paste and bamboo wheels, foods for conditioning, mixed puddings. , pancake mix, soup, jam, chewing gum, candy, ingot, ginger jelly, chocolate, biscuits, snacks, pancakes, hail, taro, lamb, jelly, etc., ice cream, snow fruit cream, ice fruit, etc. Juices such as fruit juices, carbonated drinks, and cow's milk, and other flavors. Among them, a fruit, a drink, or the like which is required to have a subtle flavor 2 as a hobby is effective when the oral composition of the spice extract of the present invention is mixed. Especially, for example When the oral composition of the spice extract of the present invention is mixed with chewing gum, the chewing gum does not feel the unpleasant flavor such as bitterness and astringency caused by the functional raw material during chewing, but the chewing gum generally has a chewing time of 3 More than 90% of the functional raw materials between the minute levels are dissolved in the mouth and then fully absorbed into the body via swallowing of saliva. That is to say, the functions of health maintenance, promotion, disease prevention, etc. possessed by the functional raw materials can be fully expressed on the chewing gum.

The oral composition for mixing the spice extract of the present invention is also applicable to toothpaste, dental gel, oral detergent, oral spray, oral mousse, denture care product, tablet, chewable tablet, and A strip or the like directly attached to the teeth.

[Examples]

Hereinafter, the invention will be described in detail by way of specific examples, and the invention should not be limited thereto.

(Example 1)

(modulation of spice extract)

For the extract of spice, gold button, pepper, pepper, cinnamon, black pepper, use the following. The gold button extract is a solid-liquid extraction method via ethanol, and the capsicum extract is obtained by solid-liquid extraction through n-hexane or the like, and the solvent is distilled off under reduced pressure. The pepper extract is a solid-liquid extraction via diethyl ether, the cinnamon extract is extracted by steam distillation, and the black pepper extract is subjected to solid-liquid extraction via n-hexane or the like. The solvent is removed by pressure distillation.

(Preparation of chewing gum in the control group)

As a control, a mint chewing gum having the following formulation was prepared in accordance with a conventional method.

(Example 2)

(Sweet extract contains chewing gum alone)

As a basic formula of the mint chewing gum of the above-mentioned reference, each of the five types of the spice extract (golden button extract, capsicum extract, pepper extract, cinnamon extract, and black pepper extract) is used in each type. 0.005 wt%, 0.04 wt%, and 0.20 wt%, the preparation of the spice extract containing mint chewing gum.

(Example 3)

(Review of scent persistence)

Well-trained paneler 4 (paneler A, B, C, D), on the persistence of flavors, the comparison of the chewing gum containing the chewing gum with the control, and the evaluation of the perceived aroma .

As a result, the reference product was blended with a small amount of menthol and a cooling enhancer to maintain a refreshing sensation or a minty taste and a refreshing feeling from the start of chewing to 20 to 25 minutes.

For the persistence of the flavor of the chewing gum containing the spice extract, the results as shown in Tables 2 to 6 below were obtained. Also, Table 6, the duration of the fragrance duration of each of the mint chewing gums containing the spice extract was increased to what extent, and then the average of four panelers was shown.

From the results of Tables 2 to 6, the following conclusions were obtained.

About the gold button extract, when mixed with 0.04% by weight, spicy. The stinging scent is very noticeable, the cooling sensation is strong, and the persistence is also increased. When the mixture is mixed at 0.20% by weight, the cooling feeling is further enhanced and the sustainability is further increased.

Regarding the capsicum extract, when mixed with 0.04% by weight, a good cooling sensation of the nose was felt, and the flavor was slightly increased. When mixed with 0.20% by weight, the aroma of the pepper is obviously stinging the tongue, and the cooling sensation lasts for a long time.

Regarding the pepper extract, when 0.04% by weight is mixed, the compatibility between the tingling irritant and the refreshing feeling of the pepper is good, and the persistence of the refreshing feeling is also greatly increased. When 0.20% by weight is mixed, the stinging stimulation of the pepper is stronger, and the persistence of the refreshing feeling is also increased.

Regarding the cinnamon extract, when 0.04% by weight is mixed, the fragrance of the cinnamon is remarkable, and the persistence of the refreshing feeling is increased. When 0.20% by weight is mixed, the fragrance of the cinnamon becomes very noticeable, and the duration of the fragrance is further increased.

About black pepper extract, when mixed with 0.04% by weight, the stinging scent of black pepper makes the intensity of refreshing. Continuous increase. When mixed with 0.20% by weight, it increases the stimulation of black pepper and the intensity of cooling sensation. Sustainability is even more increasing. Further, when any of the extracts was used, the blending amount was 0.005% by weight, and the duration of the flavor was not changed.

(Example 4)

(Production of chewing gum containing a spice extract)

As a spice extract, the weight ratio of the pepper extract to the gold button extract was mixed by 3:1 and the mixture of the mint gum was prepared in accordance with Tables 7 and 8 below.

In the fully trained paneler, the scent persistence of the chewing gum containing the spice extract and the perceived scent were evaluated.

When the combination of the above-mentioned spice extracts (pepper and gold button) was used on the mint chewing gum of the formula of Table 7, the degree of flavor continued for 50 to 70 minutes after chewing. Also, in the mint chewing gum of the formulation of Table 7, the above-mentioned combined spice extract was substituted for the equivalent (0.1% by weight) of the individual spice extract (same composition as other chewing gums), and the respective flavor durations are as follows.

Black pepper extract (and replaced): 30~40 minutes

Capsicum extract: 25~35 minutes

Pepper extract: 35~45 minutes

Gold button extract: 35~45 minutes

Thus, when the chewing gum is contained in an amount of 0.01 to 2.0% by weight of the spice extract, it is expected that a large flavor lasting effect is considered.

Further, when the flavor of the spice is used alone, the duration of the flavor is about 50 to 70 minutes when the spice extract is a combination of two components in the range of 25 to 45 minutes.

(Example 5)

When the extracts of ginger, perilla, garlic, mustard, allspice, onion, white soybean meal, turmeric, and nutmeg were used as the spice extract other than the spice extracts used in the above Examples 2 to 4. , confirm that there is an equally significant scent lasting effect.

Next, a toothpaste, a dental gel, an intraoral detergent, an oral spray, an oral mousse, a denture care product, a tablet, a chewable tablet, and a tape directly attached to the tooth containing the spice extract of the present invention. The material is manufactured in the usual way. The following points are indicated below. Also, the scope of the invention is not limited by this.

(Example 6)

Toothpaste was made according to the following formula.

(Example 7)

A dental gel was prepared according to the following formulation.

(Example 8)

An oral detergent was prepared according to the following formulation.

(Example 9)

Oral sprays were made according to the following formulation.

(Embodiment 10)

Oral mousses were made according to the following formula.

(Example 11)

A denture care product was made according to the following formulation.

(Embodiment 12)

Tablets were made according to the following formulation.

(Example 13)

Chewable ingots were made according to the following formulation.

(Example 14)

The tape attached directly to the teeth was made according to the following formulation.

[Industrial use possibility]

The oral composition containing the spice extract of the present invention has a remarkable effect on the flavor, and not only the food can be applied to various products.

Claims (3)

An oral composition comprising an oral composition comprising a spice extract, which is at least a gold button, pepper, pepper, cinnamon, black pepper, ginger, perilla, garlic, mustard, allspice Among the groups selected from the group consisting of onions, white soybean meal, turmeric, and nutmeg, the spice extract is mixed at a ratio of 0.01% to 2.0%, and then mint flavor is 0.05% to 2.0%, and menthol 0.1 %~5%, the ratio of cooling enhancer 0.05%~3.0% is mixed. A food or drink characterized by containing an oral composition containing a spice extract as described in claim 1 of the patent application. The oral composition according to claim 1, which is a toothpaste, a dental gel, an oral detergent, an oral spray, a mousse, a denture care product, a tablet, a chewable tablet, a chewing gum, And the form selected by the strip directly attached to the teeth.