A classic mouthwash is focused on removing microbes. The idea behind this is that the less microbes, the less sensitive gums, the less tooth decay, the less infections and the fresher breath. The main ingredient to achieve the microbes’ reduction is the world-famous ethanol. Optionally, the ethanol is enriched with essential oils such as thyme, eucalyptus, menthol, peppermint, or an aroma to reduce the bad breath. You could consider a classic mouthwash as a perfume for the mouth. Ordinary mouthwashes work instantly, but their effect, especially on bad breath, is quickly exhausted.
The ethanol, besides killing microbes, has some other practical advantages:
A well-informed consumer of the future no longer accepts ethanol as it has unforgivable disadvantages:
The consumer is more informed about the protective microbiota. Indeed, the oral microbiota (700 species) protects us against diseases, tooth decay, sensitive gums, and bad breath in two ways:
In other words, the oral microbiota can only prevent and repair problems when it is complete and balanced. Ethanol is not selective and is equally disturbing in both aspects.
The mouth wash of the future, rather than killing all microbes, should support the protective ones and should reduce the problem of the microbes only. The mouthwash of the future, instead of killing all microbes, should support the protective ones and limit only the problematic ones.
An ideal mouthwash has therefore the following characteristics:
|preBIULIN ORAL (1)||Fructooligosaccharide, Glycerin, Aqua, Inulin||3.3|
|Sorbitol 70||Sorbitol, Aqua||3.5|
|B||Ryoto L7-D (3)||Polyglyceryl-10 Laurate||0.8|
|Plantacare 1200 UP (4)||Aqua, Lauryl glucoside||1.5|
Mix phase A
Mix phase B
Add A to B. Add the first 10% of phase A slowly. The rest can be added at a normal speed.
Neutralize with C to pH 6.5-7.5.
Jac Jansenweg 7
4631 SL Hoogerheide