DENTIFRICES
TOOTHPASTE
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OUTLINE
Introduction
Formulation
Method of preparation
Evaluation of toothpaste
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DENTIFRICES : DEFINITION
A substance used with a toothbrush for
the purpose of cleaning the accessible
surface of the teeth.
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TOOTHPASTE
Toothpaste are meant for the cleaning the surface of
the teeth by removing the food debris and plaque
adhered to surface of the teeth which is the main
cause for the tooth disease.
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REQUIREMENTS
• It should be able to clean the teeth adequately to remove food debris, plaque.
• It should provide refreshing sensation in the mouth.
• It should not cause irritation or ulcer in mouth.
• Is should be able to maintain its consistency during storage and use.
• Toothpaste should have optimum abrasiveness as it can damage enamel of the teeth.
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FORMULATION
• Abrasives
• Foaming agents
• Humectants
• Binding agents
• Water
• Sweetening agents
• Flavoring agents
• Coloring and whitening agents
• Preservatives
• Therapeutic agents
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TOOTHPASTE FORMULATION
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ABRASIVES / POLISHING AGENTS
• Also known as polishing agents.
• Used to polish the teeth and remove the food debris adhered to the surface of the teeth.
• They are mainly used in concentration of about 20% to 50% of the formulation.
CHARACTERISTICS:
• They should not produce any gritty sensation in the mouth.
• They should possess good abrasive properties.
• They should not lead to any incompatibilities and must be compatible with the other ingredients.
• They should be harmless to the enamel and it must be under certain concentration.
• They should provide good shining property.
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EXAMPLES:
• Precipitated calcium carbonate (CaCo3)
• Phosphates of calcium like dicalcium phosphate (DCP)
• Dental grade silica / polymer of silica (Sio2)
• Trihydrated alumina
• Thickening silica etc.
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FOAMING AGENTS
• They are actually surfactants producing foam during appilication of the toothpaste.
• The mechanism of cleaning action is by reducing the surface tension at the interface of the adhered
material and enamel of the teeth.
• They aid in abrasive action by wetting the surface of the teeth.
• They help in diffusion of the product into narrow spaces, thus enhancing the cleaning action.
• Examples: Sodium lauryl sulphate (SLS) : the most common Foaming agent.
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HUMECTANTS
• Humectants are used in order to prevent the rapid drying of the dentifrices.
• They prevent the excessive loss from the product.
• They may also impart plasticity to the final product making it easy removal from the container.
• The concentration of humectants may vary between 20 to 40%
• Examples: Sorbitol 70 (70%), glycerin (5%)
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BINDING AGENTS
• The binding agents which are used in order to hold solid and liquid components together to form a
smooth paste and maintain its property.
• Particularly during the storage.
• They prevent the bleeding from the paste and also add up to the body and viscosity of the final
formulations.
• EXAMPLES: Carboxy methyl cellulose(0.9 to 2%, pH range sensitivity: 5.5 to 9.5), sodium carboxy
methyl cellulose, hydroxyethyl cellulose, cellulose ethers (wide range of pH range)etc.
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SWEETENING AGENTS
• These agents are added in the formulation to improve taste of the products.
• These agents provide the sweet taste and mask the taste of other ingredients.
• Examples: Saccharin sodium, aspartame, cyclamates.
• Their concentration can vary depending on the other ingredients of the formulations.
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FLAVOURING AGENTS
• For the formulation of toothpaste flavouring agents and sweetening agents can perform the very
important part as far as the acceptability of the product is concerned.
• They are generally a mixture of edible volatile oils consisting of spearmint and peppermint oils as major
components.
• The other components such as thymol, anethol, eucalyptol, aniseed oil etc.
• It should be compatible with ingredients as well.
• They are used in concentration of 0.5% to 1.5%
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COLOURING AGENTS
• The colourants are used to improve the aesthetic value of the product.
• They are used in very less concentration, lesser than 0.01% as permitted by the EEC cosmetic Directive.
• Examples: Titanium dioxide (Tio2)
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PRESERVATIVES
• Preservatives are added in the formulation in order to improve the stability of the product against the
microbial attacks.
• It also improve the shelf life of the product which plays an important role during the storage condition.
• Generally a mixture of methyl and propyl paraben (5% and 0.02% respectively) is used as preservatives.
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THERAPEUTIC AGENTS
• Therapeutic agents are included into the toothpaste in order to provide additional beneficial effects
besides normal cleaning properties.
• They include anticaries agents (fluoride derivatives)
• anti plaque agents (chlorohexidine)
• Anti tartar agents that prevent the colouring of the teeth (zinc and pyrophosphate ions),
• Sensitive dentine agents (strontium chloride) etc.
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PREPARATION OF TOOTHPASTE
• The preparation of toothpaste maybe caried out by using two methods which are as follows:
1. Dry gum method
2. Wet gum method
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DRY GUM METHOD
• In this method, all the solid components of thee formulation such as abrasive agents (polishing agents),
binding agents except the surfactants are mixed together in dry mixer.
• The mixer may be an agitation mixer which consist of slow rotating blades.
• The liquid components such as the humectants and water are gradually added to the dry mix.
• The mixing process is carried out till a smooth paste is formed.
• The remaining ingredients like surfactants and the flavouring agnets are added to the homogenous
paste under vacuum.
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WET GUM METHOD
• In this method, all the liquid components are mixed together to form a liquid phase.
• The binding agent is then mixed with the liquid phase with unform stirring in order to form mucilage.
• The solid ingredients excluding surfactants are then gradually added to the mucilage with uniform
mixing in an agitation mixer, in order to form the homogenous paste.
• The surfactants, the flavouring agents, colouring agents are added under vacuum to the homogenous
paste.
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TECHNIQUES FOR TOOTHPASTE
MANUFACTURING
1. Cold compression technique
2. Multiple liquid phase technique
3. Hot liquid phase technique
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COLD COMPRESSION TECHNIQUE
• Humectants (sorbitol) + Glycerin (binder) are taken in the bowl of the mixer.
• Binding solution is then sprinkled over the humectant under agitation for uniform dispersion.
• The liquid components such as water, sweetener and the preservatives are mixed to form a separate
liquid phase.
• Addition of liquid phase into Humectant – Glycerin mixture and mixing carried out for minutes to
remove out the air from the thick gelatinous liquid phase.
• Vacuum stopped and Addition of the abrasive agents with constant mixing until they are completely
dissolved.
• The vacuum is reapplied and mixing is continued for at least 30 minutes.
• The surfactants and the flavoring agents are dispersed separately into 5% humectant
• Addition in the mixture and formation of the free smooth paste.
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MULTIPLE LIQUID PHASE TECHNIQUE
• Use of the carboxy methyl cellulose (CMC) and magnesium aluminium silicate binder combination.
• Hot water + magnesium aluminium silicate in the mixer bowel.
• The humectants + flavouring agents + binding agents + preservatives mixed separately to form liquid
phase.
• The above mixer is added into the mixer and the final volume is make up using humectants.
• Vacuum introduced into the bowel in order to remove the air from liquid mixture.
• The vacuum is removed and abrasive agents are added and vacuum is again introduced, allowed to mix
for next 30 minutes.
• The surfactant are added with constant inking for 5 minutes.
• Formation of homogenous paste formation.
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HOT LIQUID PHASE TECHNIQUE
• Abrasive agents + binding agents + preservatives are mixed into the dry mixer.
• The humectants + sweetener + water are mixed separately and this liquid phase is heated.
• The hot solution is then added into the power mixture with constant mixing (mentioned above)
• Mixing done under vacuum for 30 minutes.
• Finally, flavouring agents + surfactants are added.
• Mixing carried out for 5 more minutes.
• Clear and Homogenous paste formation.
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EVALUATION
• A. Colour:
• Colour of the prepared toothpaste was evaluated for its colour. The colour was checked visually.
• B. Odour:
• Odour was found by smelling the product.
• C. Taste:
• Taste was checked manually by tasting the product.
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DETERMINATION OF PH
• Take 1 gm of the tooth paste in a 150 ml beaker and add 10 ml of
freshly boiled and cooled water (at 27ºC). Stir well to make a
thorough suspension. Determined the pH of the suspension
within 5 minutes, using digital pH meter
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FOAMABILITY
• The foam ability of the product was evaluated by taking
small amount of preparation with water in a measuring
cylinder initial volume was noted and then shaken for 10
times. Final volume of foam was noted.
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SPREADABILITY
• The Spreadability is term express to denote the extent of area to which the paste readily spreads on
application area. One of the criteria for a paste to meet ideal quality is that it should posses good
spreadability. About 1 gm of medicated dental paste was weighed and kept at the center of the glass
plate (10 x10 cm) and, another glass plate was placed over it carefully. 1kg weight was placed at the
center of the plate (avoid sliding of the plate). The diameter of the paste in cms, after 15 min. Was
measured.
• The Spreadability (S) can be calculated using the formula S=m.l/t Where, S–Spreadability. M-Weight tied
to upper glass slide. L-Length moved glass slide. T-Time taken.
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VISCOSITY
• Paste viscosity measurements were evaluated using a Brookfield digital
viscometer (LV DV–II Ultras programmable Remoter, USA) using spindle
no.3 by applying increasing values of the shear rate, in order to reveal possible
flow behavior of the pastes. All viscosities measurements were performed at
controlled temperature of 300c
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ANTIMICROBIAL ACTIVITY
• The (Agar-well diffusion) standard cup plate technique was used to determine
the antimicrobial activity by using Sabouraud’s dextrose agar (Hi-media) and
Mancockys agar and nutrient agar. The melted media were seeded with the
suspension of microorganisms and allowed to solidify. The formulations were
aseptically transferred to the Hi media in petridish with the help of sterile
forceps. The dental pastes were kept for diffusion in an incubator at 30°C for
5-7 days. The assessment of antimicrobial activity was based on the
measurement of diameter of zone of inhibition in mm.
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MOST COMMONLY ASKED QUESTION
• Write a note on Formulation, preparation
and the evaluation of toothpaste
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