Herbal extracts and flavor systems for oral products and methods of making the same

Abstract

The invention provides a method for preparing an herbal extract and a flavor system comprising an herbal extract produced by the process. The invention also provides a flavor system comprising an herbal extract comprising thymol, eugenol, carvacrol and eucalyptol. The invention further provides a flavor system comprising a thyme extract having a minimum inhibitory concentration of less than about 3%. Additionally, the invention provides an oral product comprising a flavor system.

1 . A method for preparing an herbal extract comprising:
 a) treating an herb with a low temperature liquid CO 2  extraction in the presence of an alcohol to produce an alcohol-herbal extract;   b) distilling the alcohol-herbal extract under vacuum to remove at least a portion of the alcohol and produce a first herbal extract; and   c) molecularly distilling the first herbal extract to produce a second herbal extract.   
   
   
       2 . The method of  claim 1 , wherein the alcohol comprises ethanol. 
   
   
       3 . The method of  claim 1 , wherein the herb is selected from the group consisting of thyme, oregano, clove, cilantro, cinnamon, ginger, lavender, allspice, basil, bay celery seed, pimento, lemongrass, parsley, onion, mustard, tarragon, sage, rosemary, coriander, marjoram, cumin, fennel, and black peppercorn. 
   
   
       4 . The method of  claim 1 , wherein the low temperature is a temperature of less than about 25° C. 
   
   
       5 . The method of  claim 1 , wherein the low temperature is a temperature of about 0° C. to about 10° C. 
   
   
       6 . The method of  claim 1 , wherein the extract has a minimum inhibitory concentration for at least one of  Porphyromonas gingivalis, Actinomycess viscosus, Actinomyces naeslundii, Streptococcus mutans , and  Fusobacterium nucleatum , and the minimum inhibitory concentration is less than about 2%. 
   
   
       7 . The method of  claim 6 , wherein the extract has a minimum inhibitory concentration of less than about 1%. 
   
   
       8 . The method of  claim 6 , wherein the extract has a minimum inhibitory concentration of less than about 0.5%. 
   
   
       9 . The method of  claim 1 , wherein step (b) is performed at a temperature of about 30° C. and about 50° C. 
   
   
       10 . A flavor system comprising an herbal extract produced according to  claim 1 . 
   
   
       11 . A flavor system comprising an herbal extract comprising thymol, eugenol, carvacrol and eucalyptol. 
   
   
       12 . The flavor system of  claim 11 , wherein the herbal extract comprises about 1 to about 60 wt % thymol. 
   
   
       13 . The flavor system of  claim 11 , wherein the herbal extract comprises about 0.01 to about 5 wt % eugenol. 
   
   
       14 . The flavor system of  claim 11 , wherein the herbal extract comprises about 0.1 to about 10 wt % carvacrol. 
   
   
       15 . The flavor system of  claim 11 , wherein the flavor system comprises about 1 to about 12 wt % herbal extract. 
   
   
       16 . The flavor system of  claim 11 , wherein the flavor system comprises about 1 to about 12 wt % herbal extract, and the herbal extract comprises about 1 to about 60 wt % thymol, about 0.01 to about 5 wt % eugenol, and about 0.1 to about 10 wt % carvacrol. 
   
   
       17 . The flavor system of  claim 11 , further comprising at least one characterizing flavor component. 
   
   
       18 . The flavor system of  claim 17 , wherein the at least one characterizing flavor component is selected from the group consisting of flavor oils, menthol crystals, citrus oils, fruit essences, cinnamon, anise, and artificial flavoring agents. 
   
   
       19 . The flavor system of  claim 17 , wherein the at least one characterizing flavor component is a flavor oil, and the flavor oil is selected from the group consisting of peppermint oil, spearmint oil, oil of wintergreen, lavender oil, rosemary oil, clove oil, cinnamon oil and combinations thereof. 
   
   
       20 . The flavor system of  claim 11 , further comprising at least one additional antimicrobial agent. 
   
   
       21 . The flavor system of  claim 11 , wherein the system has a minimum inhibitory concentration for at least one of  Porphyromonas gingivalis, Actinomycess viscosus, Actinomyces naeslundii, Streptococcus mutans , and  Fusobacterium nucleatum , and the minimum inhibitory concentration is less than about 3%. 
   
   
       22 . The flavor system of  claim 21 , wherein the minimum inhibitory concentration is less than about 2%. 
   
   
       23 . The flavor system of  claim 21 , wherein the minimum inhibitory concentration is less than about 1%. 
   
   
       24 . A flavor system comprising a thyme extract having a minimum inhibitory concentration for at least one of  Porphyromonas gingivalis, Actinomycess viscosus, Actinomyces naeslundii, Streptococcus mutans , and  Fusobacterium nucleatum , and the minimum inhibitory concentration is less than about 3%. 
   
   
       25 . The flavor system of  claim 24 , wherein the minimum inhibitory concentration is less than about 2%. 
   
   
       26 . The flavor system of  claim 24 , wherein the minimum inhibitory concentration is less than about 1%. 
   
   
       27 . The flavor system of  claim 24 , wherein the minimum inhibitory concentration is less than about 0.1%. 
   
   
       28 . An oral product comprising the flavor system of  claim 10 . 
   
   
       29 . The oral product of  claim 29 , wherein the oral product is toothpaste, gum, or lozenges. 
   
   
       30 . An oral product comprising the flavor system of  claim 11 . 
   
   
       31 . The oral product of  claim 30 , wherein the oral product is toothpaste, gum, or lozenges. 
   
   
       32 . An oral product comprising the flavor system of  claim 24 . 
   
   
       33 . The oral product of  claim 32 , wherein the oral product is toothpaste, gum, or lozenges.