CP-10(China Pharmaceutical University)

This randomized clinical trial evaluated the efficacy and safety of a blue‐covarine whitening toothpaste on tooth bleaching.

Seventy‐five subjects with shade mean C1 or darker were randomized into three groups (n = 25): CT‐conventional toothpaste, WT‐whitening toothpaste, and CP10‐10% carbamide peroxide. Subjects from CT and WT brushed their teeth twice/day for 2 weeks. CP10 used bleaching gel for 4 hours/night for 2 weeks. Tooth shade and CIELab parameters were measured at baseline, after the first application, 2‐ and 4‐week. ΔE*ab and ΔE00 were calculated. Subjects' perception about tooth color appearance, tooth sensitivity (TS), and gingival irritation (GI) were also assessed.

At all evaluation periods, it was not observed differences between WT and CT considering tooth shade (P > 0.7) or CIELab parameters (P > 0.3). At 2‐ and 4‐week, ΔE*ab and ΔE00 were higher for CP10 than WT or CT (P = 0.001). WT and CT reported major dissatisfaction with tooth color appearance than CP10 (P = 0.001). At 1‐ and 2‐week, WT experienced GI and TS similar to CT, both lower than CP10 (P < 0.01).

There were no significant differences in the whitening efficacy between whitening and conventional toothpastes. Neither of the dentifrices was as effective as at‐home bleaching.

The silica‐based toothpaste containing blue covarine evaluated in this study did not give significant tooth whitening benefits over 2 weeks of use.

In order to mimic physical characteristics of solid fat, ethylcellulose (EC) was used as an oleogelator in ice creams made with high oleic sunflower oil (HOSO). The aim was to improve structure of ice cream made with fully liquid vegetable oil by inhibiting droplet coalescence and to enable a colloidal fat network by making the oil droplets solid‐like. Two different methods for incorporating EC into emulsions were developed, both designed to involve high pressure homogenization of ice cream mixes as in traditional ice cream production. Ice creams based on 10% HOSO and 1% EC (cP10 or cP20) were successfully made. Two types of emulsifiers in the ice cream formulations were tested: unsaturated monoglyceride (GMU) or saturated mono‐diglyceride. GMU enhanced fat destabilization of ice cream resulting in coalescence of unstructured HOSO droplets. Presence of EC in HOSO based ice cream inhibited coalescence of oil droplets and the structure of the lipid phase resembled the small, evenly distributed fat globules in the reference ice cream made with saturated coconut fat. The resisting effect toward coalescence increased with higher molecular weight of EC, accordingly oil droplets made with EC cP20 were smaller compared to oil droplets containing EC cP10. EC did not increase the amount of air that was incorporated in ice creams based on HOSO, irrespective of the type of emulsifier. In general the overrun in HOSO‐based ice creams (with and without EC) was considerably lower compared to ice cream made with coconut fat.

Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid‐like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.