Abstract: A method is disclosed for preparing visually clear, stable aqueous citrus flavored mouthwash compositions. The procedure reduces flammability hazards associated with mixing volatile alcohols and eliminates the necessity of certain production equipment.The method for formulating the liquid mouthwash comprises from about 0.01% to about 0.5% of citrus flavor oil, about 0.1% to about 2.0% emulsifier, about 1% to about 25% C.sub.2-3 alcohol and about 60% to about 95% water, wherein the steps include:(a) preparing a blend of the alcohol with the citrus flavor oil;(b) preparing a second blend of water and the emulsifier;(c) subsequently combining blends (a) and (b); and(d) intimately mixing the resultant combination.

Abstract: A physiologically acceptable, germicide free antibacterial liquid mouthwash and methods for its use is disclosed. The mouthwash comprises water, ethanol, an essential oil flavor mixture and about 0.1 to about 0.6 percent of an alkyl sulfate anionic surfactant mixture of C.sub.12 and C.sub.14 sulfates wherein the ratio of C.sub.12 to C.sub.14 alkyl sulfates is in the range of about 75:1 to about 1:1. Additional ingredients which may be incorporated within specific ranges include nonionic emulsifiers, humectants, alkali metal halides, buffering salts, sweetening agents and colorants.