Plaque inhibiting oral composition

Oral compositions possessing plaque inhibiting characteristics containing a combination of cocoa powder and a flavorant selected from peppermint oil, spearmint oil, cinnamon oil, and mixtures therefore. Dentifrices containing only natural ingredients including the cocoa powder and the prescribed flavorant are the preferred plaque inhibiting compositions.

BACKGROUND OF THE INVENTION 
The present invention relates to oral compositions containing a combination 
of plaque inhibiting ingredients, namely cocoa powder and a flavorant 
selected from the group consisting of peppermint oil, spearmint oil, 
cinnamon oil and mixtures thereof. More particularly, the invention 
pertains to compositions, such as dentifrices, which are effective in 
inhibiting plaque in the oral cavity. 
As is well known, plaque is a layer or deposit which forms on the surface 
of the teeth or adjacent areas if one does not brush or brushes 
inadequately. Plaque is believed to be a product or microbial growth, 
primarily derived from food residues in the mouth. Mucoproteins and 
minerals present in the saliva and dead cells in the mouth also promote 
plaque formation. Dental experts generally accept that calculus, which is 
a calcified formation on teeth, originates with plaque; and that clinical 
supragingival calculus (tartar) is a type of dental plaque which has 
crystallized with the formation of a hydroxyapatite crystalline structure. 
Without adequate brushing the plaque formation on the teeth tends to 
increase in size and thickness and to adhere more tenaciously. 
Furthermore, the bacterial metabolism within the plaque on the tooth 
surface results in production of acids, toxins and enzymes which are 
deleterious to the neighboring tissues. There is also some evidence 
indicating plaque as being the direct cause of dental caries, because of 
the generation of lactic acid within the plaque structure. 
It follows that it would be desirable to have oral compositions available 
which would inhibit or even reduce plaque formation in the oral cavity. 
The present invention is concerned with this dental problem and provides 
novel oral compositions which are characterized by anti-plaque properties. 
Dentifrices which in general are the preferred oral compositions of the 
invention are meant to include any conventional cleansing composition such 
as pastes, creams, mucilaginous liquids and powders. A typical dentifrice 
will contain as a vehicle about 20-95% by weight of a water-insoluble 
polishing material, preferably including water-insoluble phosphate such as 
dicalcium phosphate, tricalcium phosphate, trimagnesium phosphate, calcium 
pyrophosphate, dimagnesium phosphate and calcium carbonate. The dentifrice 
may also include water, binders such as glycerine, sorbitol, propylene 
glycol, and polyethylene glycol 400; gelling agents such as natural and 
synthetic gums inclusive of gum tragacanth, Irish moss, sodium 
carboxymethyl cellulose, hydroxyethyl carboxymethyl cellulose, polyvinyl 
pyrrolidone, starch, water-soluble hydrophilic colloidal carboxyvinyl 
polymers, such as those sold under the trademark "Carbopol", and synthetic 
inorganic silicated clays; additional antibacterial agents; coloring or 
whitening agents; preservatives; silicones; chlorophyl compounds; 
additional ammoniated material; etc. 
Any suitable flavoring or sweetening materials may be employed in 
formulating a flavor for the dentifrice. Examples of flavoring 
constituents include the flavoring oils, e.g., oils of spearmint, 
peppermint, wintergreen, sassafras, clove, sage, eucalyptus, marjoram, 
cinnamon, lemon and orange, as well as sodium methylsalicylate. Suitable 
sweetening agents include sucrose, lactose, maltose, sorbitol, sodium 
cyclamate, perillartine and saccharine. Suitably, flavor and sweetening 
agents may together comprise from about 0.1 and 5% or more by weight of 
the compositions of the instant invention. The dentifrice may also contain 
a fluorine-containing compound having a beneficial effect on the care and 
hygiene of the oral cavity, e.g. diminution of enamel solubility in acid 
and protection of the teeth against decay. Examples include sodium 
fluoride, stannous fluoride, potassium fluoride, potassium stannous 
fluoride (SnF.sub.2. KF), potassium fluorozirconate, sodium 
hexafluorostannate, stannous chlorofluoride, and sodium 
monofluorophosphate. 
Prior art patents which deal with the inhibition of plaque or related 
dental problems are as follows: 
U.S. Pat. No. 3,928,618 Bauman 
U.S. Pat. No. 3,957,968 Cordon 
U.S. Pat. No. 4,089,943 Roberts et al. 
U.S. Pat. No. 4,100,269 Pader 
U.S. Pat. No. 4,132,771 Schreiber 
U.S. Pat. No. 4,156,715 Wagenknecht et al. 
SUMMARY OF THE INVENTION 
In general, the present invention pertains to oral compositions for dental 
use which contain, as one of the essential ingredients, a flavorant of the 
group peppermint oil, spearmint oil, cinnamon oil, and mixtures thereof; 
and which further contain, as another essential ingredient, cocoa powder. 
Although the preferred oral compositions of the invention are in the form 
of dentifrices, it will be understood that mouthwashes, chewing gums, 
lozenges, and the like are also encompassed. The flavorant is present in a 
dentifrice, for example, in an amount ranging from about 0.5 to 3% by 
weight, preferably from about 0.8 to 1.5%, while the amount of cocoa 
powder ranges from about 5 to 20% by weight, and preferably from about 8 
to 15% by weight of the total composition. 
The oral compositions of the invention are characterized by improved plaque 
inhibition or at least reduction in plaque formation. 
An especially preferred oral composition of the invention not only contains 
the two anti-plaque essential ingredients, i.e. at least one of the 
prescribed flavorants and the cocoa powder, but utilizes only natural 
substances as components. 
DETAILED DESCRIPTION OF THE INVENTION 
In U.S. Pat. No. 4,156,715 to Wagenknecht, the disclosure of which is 
incorporated herein by reference, it is disclosed that certain essential 
oils previously employed in oral compositions for dental use have the 
ability to inhibit plaque formation. These essential oils are peppermint 
oil, cinnamon oil, spearmint oil as well as mixtures thereof. In 
accordance with the present invention it has now been found that cocoa 
powder also inhibits plaque formation and, furthermore, that the 
combination of the cocoa powder and one or more of the prescribed 
flavorants results in a novel anti-plaque oral composition for dental use. 
In addition, the ability to use the naturally occurring cocoa powder in 
conjunction with natural flavorants enables one to formulate an all 
natural oral composition having outstanding plaque inhibition properties 
by selecting available substances as the conventional components in, for 
example, toothpaste. 
As set forth in U.S. Pat. No. 4,132,771 to Schreiber et al. taste and 
flavor are probably the most important single factor in consumer 
acceptance of an oral composition such as a dentifrice. The selection of 
acceptacle sweetner and flavoring ingredients is therefore of significant 
importance in formulating a dentifrice. 
Although chocolate flavor and aroma have almost universal appeal and would 
be an ideal candidate for oral compositions, chocolate itself cannot be 
employed as, for example, a dentifrice ingredient because of its high 
sugar content which causes tooth decay. In fact, material having a 
chocolate appearance or chocolate flavor would be contraindicated by 
conventional expectations. Nevertheless, it has already been reported that 
cocoa powder has exhibited a significant caries-inhibitory effect when 
added to cariogenic diets in animal studies. Although the exact mechanism 
of how the cocoa powder acts is unknown, there does appear to be a 
dose-related decrease in dextransucrase activity with increased cocoa 
powder concentrations in the diets. "The Effect of Cocoa on Dextransucrase 
Activity in Streptacoccus mutans" by V. J. Paolino et al., M.I.T. Dept. of 
Nutrition and Food Science. It has been found that cocoa powder in 
combination with certain flavoring oils can be effectively utilized to 
enhance the plaque inbibition properties of typical oral compositions for 
dental use and at the same time provide a highly desirable taste and 
flavor to the final composition. 
Cocoa powder is one of the products obtained by the processing of cocoa 
beans, and more particularly it is derived from the kernel or fatty 
cotyledons of the bean known in the art as "nibs." Cocoa powders of 
varying fat contents may be employed for the present purposes, although it 
is preferred to use those having a fat content of from about 5 to about 
60% by weight. For some purposes it is also possible to employ low-fat 
cocoa powder. The preparation of cocoa powder as well as analyses of 
various cocoa powders are described in detail in Kirk-Othmer, 
"Encyclopedia of Chemical Technology," published Interscience Publishers. 
In general the amount of cocoa powder will range from about 0.5 to 25% by 
weight. For dentifrices, especially toothpastes, the amount of cocoa 
powder will be from 5 to 20% by weight, preferably 8 to 15% by weight. 
Although cinnamon oil and spearmint oil may also be employed, the preferred 
essential oil is peppermint oil. It is employed in amounts ranging from 
about 0.05 to 10% by weight; and in toothpastes in amounts of from about 
0.1 to 3% by weight, preferably about 0.8 to 1.5% by weight. 
In addition to the cocoa powder and the prescribed flavoring oil, the 
toothpaste and dental creams of this invention will generally contain the 
following components: 
______________________________________ 
Ranges, % by Weight 
Broad Preferred 
______________________________________ 
(1) Abrasive or polishing agent 
10 to 70 20 to 60 
(2) Surfactant 0.5 to 10 1 to 8 
(3) Binder 1 to 15 2 to 10 
(4) Vehicle 5 to 60 15 to 40 
(5) Foaming Agent plus water 
1 to 10 2 to 8 
(6) Fragrances 0 to 3 0.5 to 2 
______________________________________ 
As will be noted the use of a fragrance, a preferred fragrance for the 
present purposes being chocolate, is optional. For some applications, one 
can employ substances such as orris root in amounts of less than 5% by 
weight to mask any possible taste of soap. 
When chewing gum is the oral composition then a natural or synthetic gum 
base in an amount ranging from about 10 to 95% by weight will be included. 
Natural gum bases include chicle, gutta percha, jelutong, balata, and the 
like as disclosed in column 7 of the U.S. Pat. No. 4,156,715. The 
synthetic gum bases include elastomers such as polyisobutylene, 
polyisoprene, isobutylene isoprene copolymers, copolymers of butadiene and 
styrene, and the like as also disclosed in said U.S. Pat. No. 4,156,715. 
However, it is preferred to use natural substances in formulating the oral 
compositions of this invention. 
The abrasive or polishing agent may include such known materials as calcium 
carbonate, dicalcium diphosphate dihydrate, sodium metaphosphate, aluminum 
hydroxide, magnesium carbonate, calcium sulphate, silicas including 
aerogels and xerogels, tricalcium phosphate, and the like. 
Useful vehicles include such conventional materials as glycerine, propylene 
glycol, polyethylene glycol 400, and the like. 
The binder may be bentonite, starch, natural and synthetic gums, cellulose 
ethers, and similar materials well known to the art. The surface active 
agents or surfactants include castile soap, cocoa butter soap, etc.; 
although it will be understood that other conventional natural or 
synthetic surfactants may be employed. 
Preferably natural foaming agents such as saponine or other known foaming 
agents generally useful for the present purposes may be utilized. 
The invention will be more fully understood by reference to the following 
specific embodiment wherein the stated toothpaste formulation is composed 
of the following components: 
______________________________________ 
% by Weight 
______________________________________ 
Cocoa Powder (10-12% butterfat) 
10.0 
Peppermint Oil 1.0 
Glycerine 36.6 
Bentonite 4.3 
Calcium Carbonate 33.3 
Castile Soap 4.0 
Saponine plus H.sub.2 O 5.3 
Fragrance (chocolate) 1.2 
Orris Root 4.3 
______________________________________

EXAMPLE 
Saliva was collected from two persons, thoroughly mixed, and divided into 
five Petri dishes. Two additional Petri dishes were filled with water as a 
control. Each of the 7 dishes received 3 scrupulously clean teeth each. 
All the teeth used had been scaled, polished, and debrided ultrasonically. 
They were caries free extracted human teeth. 
The first dish contained teeth and New York City tap water. The second dish 
contained teeth and saliva. The third dish contained saliva, teeth, and 
natural oil of peppermint in a 1% concentration by weight. The fourth dish 
contained 10% cocoa by weight, saliva, and teeth. The fifth dish contained 
the toothpaste formulation delineated above, water, and teeth. The sixth 
dish contained the same toothpaste formulation, saliva, and teeth. The 
seventh dish contained 10% cocoa powder by weight, 1% oil of peppermint by 
weight, saliva, and teeth. 
The study was conducted for a period of one month, at one week intervals, 
the results of plaque formation were checked by gross visual and tactile 
examination. The teeth in water did not collect any debris. The teeth in 
saliva with the anti-plaque ingredients remained in their pristine 
condition, whereas the teeth in saliva alone collected a substantial layer 
of slimy plaque which could be seem grossly and felt by tactile 
evaluation. Teeth in saliva and either in peppermint oil or cocoa powder, 
but not both, showed some plaque accumulation in contrast to no plaque 
accumulation when both peppermint oil and cocoa powder were employed. Five 
witnesses to this experiment were of the same opinion as to the gross 
difference between the treated and untreated teeth and the easily apparent 
total lack of debris on the teeth which were immersed in the toothpaste 
formulation with the anti-plaque ingredients. 
The data shown above indicate that synergistic anti-plaque properties may 
result when the cocoa powder and certain flavorants such as peppermint oil 
are used together. 
Although the present invention has been described above with respect to 
specific materials, it will be understood that it is subject to variations 
and modifications without departing from its broader scope. Thus, 
conventional toothpaste, mouthwash and chewing gum components can be 
employed in the usual amounts in formulating the improved compositions of 
this invention provided that a combination of cocoa powder and at least 
one of the prescribed flavorants is utilized.