ANTICAVITY TOOTHPASTE DESIGN BONNIE GRIDER MICHELE JOHNSON DEPARTMENT OF CHEMICAL, BIOLOGICAL, AND MATERIALS ENGINEERING MARCH 14, 2008 TABLE OF CONTENTS Abstract ........................................................................................................................................................................................ 5 Introduction ................................................................................................................................................................................ 5 Dental Caries ......................................................................................................................................................................... 5 Novel Active Ingredient: Grape Pomace ......................................................................................................................... 6 Chemistry ............................................................................................................................................................................... 7 Extraction Process .............................................................................................................................................................. 9 Raw Materials ......................................................................................................................................................................... 12 Consumer Preference Model ............................................................................................................................................ 15 Sweetness ............................................................................................................................................................................ 16 Thickness ............................................................................................................................................................................. 17 Cooling Effect ...................................................................................................................................................................... 19 Abrasion ............................................................................................................................................................................... 23 Foaminess ............................................................................................................................................................................ 25 Creaminess .......................................................................................................................................................................... 28 Effectiveness ....................................................................................................................................................................... 30 Dentifrice Composition ....................................................................................................................................................... 33 U.S. Food and Drug Administration Approval Process .......................................................................................... 34 American Dental Association Seal of Acceptance .................................................................................................... 34 Toothpaste Manufacturing Procedure .......................................................................................................................... 35 Economics ................................................................................................................................................................................. 36 Investment ........................................................................................................................................................................... 36 Market ................................................................................................................................................................................... 38 Total Annual Product Cost ............................................................................................................................................ 42 Annual Cash Flow (Perfect Case) ............................................................................................................................... 44 Annual Cash Flow (Imperfect Case, Scenario 1) .................................................................................................. 44 Annual Cash Flow (Imperfect Case, Scenario 2) .................................................................................................. 46 Conclusion ................................................................................................................................................................................ 47 References ................................................................................................................................................................................ 48 Appendix 1: Cooling Effect Experiment ....................................................................................................................... 52 2 LIST OF FIGURES Figure 1: Factors Contributing to Dental Caries ........................................................................................................ 5 Figure 2: Stephan Curve (Wilding 1999) ....................................................................................................................... 6 Figure 3: Catechin .................................................................................................................................................................... 7 Figure 4: Glucosyltransferase B activity with Pomace Extract ............................................................................ 7 Figure 5: F‐ATPase Activity and pH Increase for Pomace Extract ..................................................................... 8 Figure 6: Model of Mouth pH ............................................................................................................................................. 9 Figure 7: Extraction Flowsheet for Polyphenolic Extract from Wine Pomace ............................................ 11 Figure 8: Consumer Satisfaction, Sweetness ............................................................................................................. 16 Figure 9: Relative viscosity with different volume fraction solids, according to empirical formula. 18 Figure 10: Consumer Satisfaction, Thickness ........................................................................................................... 19 Figure 11: Normalized Calcium Ion Current with Concentration of Menthol ............................................. 20 Figure 12: Actual Calcium Ion Current with Concentration of Menthol ......................................................... 21 Figure 13: Calcium Ion Current with Temperature Decrease ............................................................................ 21 Figure 14: Calcium Ion Current with Temperature Decrease (Smooth Fit to Data) ................................. 22 Figure 15: Required Menthol Concentration for Sensation of Equivalent Temperature Decrease ... 22 Figure 16: Consumer Satisfaction, Cooling Effect ................................................................................................... 23 Figure 17: Effect of Silica Loading on RDA ................................................................................................................. 24 Figure 18: Consumer Satisfaction, Abrasion ............................................................................................................. 25 Figure 19: Foam Volume with Concentration of SLS ............................................................................................. 26 Figure 20: SLS concentration with Foam Height ..................................................................................................... 27 Figure 21: Consumer Satisfaction: Foaminess ........................................................................................................ 27 Figure 22: Coefficient of Friction for Toothpaste .................................................................................................... 29 Figure 23: Consumer Satisfaction: Creaminess ...................................................................................................... 30 Figure 24: Decrease in Caries Prevalence with GTFB activity ........................................................................... 31 Figure 25: Decrease in Caries Prevalence with Polyphenolic Extract ............................................................ 31 Figure 26: Consumer Satisfaction, Effectiveness ..................................................................................................... 33 Figure 27: Contra Rotating Mixer .................................................................................................................................. 36 Figure 28: NPW vs. New Product Price ........................................................................................................................ 41 3 LIST OF TABLES Table 1: Change in pH for S. mutans solution in the presence of fruit pomace extract. From Thimothe, 2007. ......................................................................................................................................................................