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- Title
Optimization of the recipe of toothpaste by carrageenan addition.
- Authors
Podobii, Olena; Ladonko, Maryna
- Abstract
Introduction. The physicochemical properties of toothpaste with the addition of carrageenan to optimize the structure of the toothpaste have been investigated. Materials and methods. Three samples of toothpaste with containing carrageenan from 1% to weight to 3% to weight and a sample with 1% containing to the weight or sodium carboxymethyl cellulose (NaCMC) were prepared. The rheological parameters of the samples are determined using a rotary viscometer. Organoleptic assessment of the quality of toothpaste is carried out by using a descriptorprofile method. Results and discussion. The list of organoleptic parameters is proposed. There are consistency, color, smell, taste. 5-point scale of assessments is also proposed. Profiling of quality metrics on this scale has been done. The best consistency for a toothpaste has a sample with 2% content of carrageenan to weight. The highest color rating have the samples of toothpaste with 1% and 2% content of carrageenan to weight. The smell and taste are satisfactory for all toothpaste samples. The best overall assessment of organoleptic quality parameters was obtained samples of toothpaste that contain 1% to weight NaCMC and 2% and 3% to weight of carrageenan. According to organoleptic indications, the most expedient is adding of carrageenan in an amount of 2% to weight. According to the rheological parameters, the indexes of the greatest viscosity of the system with practically no damaged structure (ηm=76,16 Pa•s) and the least viscosity of the system with a practically destroyed structure (η0=86,37 Pa•s) are optimal. Adding of carrageenan form a gel-like consistency of the toothpaste. Regarding the calculated rheological parameters of this paste sample, which characterize the strength of structural bonds (Pk1/Pk2=1,68) and the range of stresses (Pm/Pk1=8,87), which structure destruction occurs, are also satisfactory. Conclusion. The resulting toothpaste with 2% content of carrageenan has a gel structure. The introduction of the additive optimizes the properties of the components of the toothpaste and promotes a rational impact on the physiological features of the oral cavity.
- Subjects
TOOTHPASTE; CARRAGEENANS; SENSORY evaluation; CARBOXYMETHYLCELLULOSE; STRUCTURAL optimization; RHEOLOGY
- Publication
Ukrainian Journal of Food Science, 2017, Vol 5, Issue 1, p63
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2017-5-1-9