Flavored tooth conditioning compositions and methods

Abstract

Compositions for conditioning a tooth surface prior to the application of a dental materials which will desirably form a substantially permanent bond with the conditioned tooth surface are provided, wherein the conditioning compositions contains a flavorant such as a water-based flavorant, an oil-based flavorant, a solid (e.g., powder) flavorant, or a non-oil-based flavorant, as well as methods of using the conditioning composition to prepare a tooth surface, e.g., for the application of a free-radically polymerizable dental material.

Description

[0001] This is a continuation-in-part application of and claims priority to U.S. Ser. No. 09/427,943, filed Oct. 27, 1999, “FLAVORED TOOTH CONDITIONING COMPOSITIONS AND METHODS FOR USING THE COMPOSITIONS TO CONDITION A TOOTH SURFACE.”

FIELD OF THE INVENTION

[0002] The invention relates to compositions for preparing or conditioning a tooth surface, i.e., enamel and/or dentin, for one or more dental procedures intended to repair, adhere to, or alter the position of, a tooth. In particular, the invention relates to dental conditioning compositions that contain flavorants. The flavorant can be an essential oil-based flavorant, a water-based flavorant, an aliphatic organic hydroxy compound-based flavorant, e.g., an alcohol-based flavorant (such as ethanol-based flavorant), a dry flavorant (e.g., a flavorant that can be added to a conditioning composition as a powder), etc. The invention also relates to methods of preparing the conditioning compositions and methods of using the conditioning compositions to prepare a tooth surface for one or more dental procedures.

BACKGROUND

[0003] Significant advancements have been made in the field of dentistry in recent years, many in efforts to render dental procedures more comfortable for the patient. Patient comfort is not only important to the individual patient being treated, but also to the dental professional performing the treatment. Particularly in the instance when the patient is a child, a patient that is comfortable and relaxed is much less likely to move in a manner to make treatment more difficult for the dental professional to perform. Additionally, a comfortable patient is more likely to take the direction of the dental professional during the treatment, and to adhere to any prescribed regimen post-treatment. However, although many new materials and/or procedures have been provided, or existing materials and procedures improved, that enhance patient comfort, such as improvements in anesthetic materials and the development of more comfortable tooth preparation procedures, there still exist areas within the field of dentistry in which patient comfort could be further enhanced or optimized.

[0004] Many patients visit dentists to have various materials adhered to their teeth to repair or replace otherwise damaged tooth tissue, to alter the position of the teeth, to provide prophylactic therapy, i.e., to aid in the prevention of decay, or in some instances, for cosmetic purposes. Such materials include oral rehabilitative materials such as inlays, crowns and bridges; oral restoration materials; orthodontic brackets; pit and fissure sealants; cosmetic materials such as veneers; and the like. In each of these, and in fact all dental applications in which materials are desirably permanently bonded to tooth structure, the integrity of the bond between the tooth and the applied material is crucial to the success of the treatment.

[0005] To enhance the integrity of such bonds, the surface of a tooth is typically prepared in a manner that will later enhance the ability of the desired material to bond to the tooth enamel or dentin. Generally, such preparation is carried out via the application of an acidic material referred to as an etchant when the material is to be applied to enamel and as a conditioner when the material is to be applied to dentin. The materials will hereinafter collectively be referred to as “conditioners” or “conditioning compositions.” In the case of enamel, these materials selectively decalcify tooth substance producing a roughened surface capable of interacting with the desired material in a mechanical manner, thereby enhancing the bond strength between the roughened tooth structure and the material to be adhered. In the case of dentin, the conditioner can remove the “smear layer” of dentin and an amount of hydroxyapatite, leaving exposed collagen. The desired material to be adhered is then capable of forming a “hybrid layer” with the so-exposed collagen, thereby firmly bonding the desired material to the tooth.

[0006] Although extremely effective at preparing a tooth surface to firmly and permanently bond with a dental material, many, if not most, of the conditioners used for these purposes have the undesirable quality of an unpleasant taste, generally due to their acidic nature. This unpleasant taste can result in patient discomfort that can manifest itself in the patient's noncompliance with requests or instructions, movement that can make the treatment difficult to perform, and other behavior belying emotional distress on the part of the patient.

[0007] To enhance a patient's experience, and in keeping with the general trend of making dentistry more acceptable for patients, it would be desirable to at least reduce or eliminate the unpleasant flavor associated with conventional conditioning materials, and would be even more desirable to provide such materials with a pleasant flavor, while also beneficially imparting such materials with a pleasing aroma. Where the use of conventionally unpleasant tasting conditioners could potentially result in a patient having a negative experience, the use of such materials with a pleasant flavor and odor could greatly enhance the patient's experience. Particularly in the instance of children, the ability to choose a flavored material that the child finds pleasing can be a positive psychological experience that may result in better behavior during the treatment as well as enhanced future compliance with instructions. Additionally, it is a well-known concept in dentistry to increase patient compliance and interest by involving the patient in treatment decisions.

[0008] Unfortunately, little if anything has been provided in the field of dental conditioning materials with a pleasant flavor and pleasing aroma. Most probably this is because conditioning materials desirably leave the treated tooth surface substantially free of contaminants so that effective adhesion with the desired dental material may be achieved. Conventional dental knowledge teaches that a clean tooth surface is required for a relatively permanent bond to be formed between a conditioned tooth surface and an adhered dental material. Most known flavoring materials are thought to leave residue behind on a tooth, potentially interfering with the ability of the tooth surface to bond to the dental material with the integrity required. Flavoring materials have therefore conventionally not been added to tooth conditioning materials, and in fact, their addition to these materials has been avoided.

[0009] A single instance of using a composition that naturally may have some flavor, to prepare a tooth, is discussed in U.S. Pat. No. 6,036,494 to Cohen, at Example 6. The patent describes the use of a citric acid solution, lemon juice, to etch a tooth. The lemon juice may have its own natural flavor, but a flavorant is not described as being added to the lemon juice to enhance flavor. Moreover, citric acid is not as well preferred as phosphoric acid for use in conditioning compositions, and more generally, lemon juice is not generally used by dentists as a conventional conditioning material.

[0010] It would be desirable to provide tooth conditioning materials with a pleasant flavor and odor. Such materials would desirably substantially retain their effectiveness as tooth conditioning materials and also would preferably not result in the deposition of a contaminant on the conditioned tooth surface that would substantially interfere with the ability of the conditioned tooth surface to form a bond with a subsequently applied dental material.

SUMMARY OF THE INVENTION

[0011] Many flavorants are known outside of the dental materials arts to improve flavor or aroma of materials placed in an individual's mouth, i.e., “flavorants.” These flavorants are largely used in the food sciences. As noted, the dental arts have avoided adding flavoring ingredients to certain types of dental compositions because of the importance that such dental composition exhibit substantial integrity; the general understanding within the dental arts is to avoid unnecessary addition of ingredients to a dental composition involved in bond formation, which would inhibit bond strength or even which do not contribute to bond strength. Many varieties of flavoring ingredients have been available for a significant time, but not included in dental conditioning compositions.

[0012] Examples of different varieties of flavorants include flavorants that use an essential oil as a predominant ingredient to carry a flavoring agent, flavorants that are predominated by an alcohol (e.g., ethanol) to carry a flavoring agent, flavorants that are predominated by water to carry a flavoring agent, flavorants that are predominated by another type of aliphatic organic hydroxy compound such as a high molecular weight polyol (e.g., glycerol, propylene glycol, etc.) to carry a flavoring agent, dry flavorants, and flavorants that include combinations of any of these.

[0013] The ingredients of the flavorant, e.g., liquid carrier such as alcohol, glycerin, propylene glycol, essential oil, or water, or dry ingredients, as well as the flavoring agent itself, do not generally contribute to bond strength of a bonding agent, and can potentially have a negative affect on the performance of a conditioning composition, including its ability to etch, and its ability to promote bond strength. Each ingredient could, for example, potentially frustrate the ability of a conditioning composition to effectively prepare (e.g., etch) a tooth surface for adhesion. Following preparation, each ingredient has the potential ability to remain behind on a tooth surface in a residual amount of material, which, subsequent to conditioning, might inhibit a bond formed between a conditioned tooth surface and another material.

[0014] The invention is drawn to tooth conditioning compositions that include flavorants, and their preparation and use. The flavorants useful according to the invention may include but do not require an essential oil as a carrier for a flavoring agent. The flavorant may include a carrier for the flavoring agent that is an essential oil; that is an aliphatic organic hydroxy compound such as ethyl alcohol, glycerol, or propylene glycol; water; other non-aqueous organic liquids; any combination of these mixtures; or may be a dry composition that does not include a liquid carrier but that is made up of ingredients including a dry flavoring agent, optionally one or more acid, optionally one or more sugar (sugars are preferably avoided), and that is incorporated into a conditioning composition directly from its dry form.

[0015] Flavorant can be included in a tooth conditioning composition in an amount effective to alter the sensory properties, i.e., flavor and/or odor, of the tooth conditioning composition. It has been surprisingly discovered that by including flavorant in conventional tooth conditioning compositions, the flavor and/or odor of the conditioning composition can be altered to a degree to be rendered pleasant, or at least not unpleasant, but yet the inclusion of such a flavorant does not substantially interfere with the ability of the conditioning composition to prepare a tooth for bonding, or with the ability of the conditioned tooth surface to bond with a dental material with sufficient integrity so as to be substantially permanent.

[0016] Thus, in one aspect, the invention provides a conditioning composition for use in dentistry comprising added flavorant, preferably in an amount effective to alter one or more of the sensory properties of the conditioning composition such as taste or smell. While not wishing to be bound by any theory, it is believed that not only do the flavorants further defined and identified below as being suitable for use in the present invention not substantially interfere with bonding, e.g., polymerization (e.g., free-radical polymerization), a method of action by which many dental materials harden, or cure, but that these flavorants are also actually compatible with these types of dental materials. Thus, the presence of some residual amount of flavorant on a conditioned tooth surface will not substantially interfere with the ability of the conditioned tooth surface to form a substantially permanent bond with polymerizable dental materials. This is a surprising and unexpected result in view of the common understanding that residues on a tooth surface after tooth conditioning are undesirable and to be avoided to prevent potential interference with the ability of the dental material to effectively bond to the conditioned tooth. Furthermore, it has been observed that the flavorants do not substantially interfere with the conditioning action of the conditioning composition itself, to effectively prepare a tooth surface for bonding.

[0017] In another aspect, the invention relates to a dental conditioning composition that includes an acid selected from the group consisting of phosphoric acid, poly(acrylic) acid, citric acid, maleic acid, or combinations of these, and flavoring agent, wherein the flavoring agent includes from about 70 to about 99.9 parts by weight liquid carrier selected from the group consisting of water, ethanol, glycerol, propylene glycol, and mixtures thereof, and from about 0.1 to about 30 parts by weight flavoring agent.

[0018] In yet another aspect, the invention relates to conditioning compositions for use in dentistry to condition a tooth surface prior to application of a polymerizable dental material, wherein the conditioning composition comprises an aqueous etching acid and dry flavorant.

[0019] Another aspect of the invention relates to a dental conditioning composition comprising added water-based flavorant.

[0020] Another aspect of the invention relates to a dental conditioning composition comprising aliphatic organic hydroxy compound-based flavorant.

[0021] Another aspect of the invention relates to a dental conditioning composition comprising alcohol-based flavorant, e.g., ethanol-based flavorant.

[0022] Another aspect of the invention relates to a dental conditioning composition comprising glycerin-based flavorant.

[0023] Another aspect of the invention relates to a dental composition comprising propylene glycol-based flavorant.

[0024] Another aspect of the invention relates to a dental conditioning composition comprising phosphoric acid and flavorant to improve flavor or aroma of the conditioning composition.

[0025] Another aspect of the invention relates to a method for treating a tooth by forming a substantially permanent bond between the tooth and a polymerizable dental material. The method includes conditioning a tooth using a conditioning composition comprising added flavorant, applying the polymerizable dental material to the etched tooth surface, and causing the polymerizable dental material to harden.

[0026] Another aspect of the invention relates to a method of preparing a dental conditioning composition. The method includes providing a conditioning composition comprising an acid, and combining the conditioning composition with flavorant. The flavorant may be, for example, a dry flavorant or a flavorant based on a liquid carrier that is an essential oil, water, ethanol or another alcohol, glycerol, propylene glycol, another aliphatic organic hydroxy compound, or a mixture of two or more of these.

[0027] As used herein, the phrase “conditioning composition” means a composition that is used to prepare a tooth surface for a subsequent treatment in which a dental material is adhered to the tooth, and in particular to indicate compositions that prepare a tooth surface by the removal of some amount of tooth material, i.e., either enamel or dentin. Also, as used herein, the phrase “substantially permanent” as it is used pertaining to the bond between the tooth (either enamel or dentin) and a dental material is meant to indicate a bond that is sufficiently strong and secure so that the applied dental material will be a substantially permanent structure within the mouth, e.g., that at least at the time that the dental material is applied, the material is intended to remain adhered to the tooth structure indefinitely or for at least a period of months or years. Thus, the phrase “substantially permanent” does not exclude dental materials that, due to extenuating circumstances unrelated to the initial integrity of the bond, fail prematurely, or that are intended to provide a secure bond for a limited time period such as with orthodontic cementation. Generally speaking, a shear bond strength of at least about 13 MPa, and preferably from about 15 MPa to about 35 MPa, is sufficiently strong so as to render dental materials adhered to tooth structure with this bond strength “substantially permanent.” Bond strength method may be measured, for example, as described below in connection with Example 1. See also, e.g., William J. O'Brien, PhD, “Dental Materials and Their Selection,” 2nd ed., p. 332 (1997). It should be noted that higher bond strengths can be obtained using micro-testing methods such as those disclosed in Sano et al., “Relationship between surface area for adhesion and tensile bond strength-Evaluation of a micro-tensile bond test.” Dent Mater 10:236, July, 1994.

[0028] Conditioning composition used according to the invention can include an amount of flavorant effective to alter one or more of the sensory properties, i.e., taste or smell, of the conditioning compositions. That is, the flavorant may act to ameliorate an otherwise unpleasant taste or odor, or desirably, may impart a more pleasing flavor and/or odor to the composition.

[0029] Unless otherwise indicated, as used herein, all references to percentages are percentages by weight of the conditioning composition.

DETAILED DESCRIPTION

[0030] The embodiments of the invention described below are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description. Rather, the embodiments are chosen and described so that others skilled in the art may appreciate and understand the principles and practices of the present invention.

[0031] The invention provides conditioning compositions for use in dentistry that contain flavorant. The flavorant can be based on an essential oil, can be based on another liquid carrier such as water or another non-aqueous organic liquid carrier such as ethanol, propylene glycol, glycerol, and the like, or can be dry, e.g., in the form of a powder. The flavorant can desirably be included in the conditioning composition in an amount effective to alter one or more of the sensory properties, i.e., the taste or smell, of the conditioning composition.

[0032] Conventional dental conditioning compositions generally have an unpleasant flavor that renders their use in the mouth a potentially unpleasant experience for many patients. The inclusion of a flavorant that can alter the flavor or aroma of these compositions has not previously been considered a viable solution to this problem, due to the fact that flavoring agents and carriers used in flavorants have the potential undesirable effect of leaving residue on a conditioned tooth in the form of particulate matter such as powder, oil, or other undesired materials. Such residue is conventionally considered undesirable because it is thought to interfere with the ability of the conditioned tooth surface to bond with a subsequently applied dental material. Further, flavorants could potentially detrimentally affect the ability of a conditioning composition to effectively prepare a tooth for bonding, especially if used in substantial amounts.

[0033] It has now been surprisingly discovered that flavorants as described herein can be incorporated into conventional dental conditioning compositions in amounts useful to reduce unpleasant taste, and in some instances to provide conditioning materials with a pleasant taste and/or odor, without substantially detrimentally affecting the ability of the tooth surface conditioned with these materials to adhere to later-applied dental materials. In particular, it has now been found that flavorants that use certain liquid carriers, and also certain dry flavorants, do not interfere with polymerization, e.g., free-radical polymerization. As a result, these flavorants can be used in combination with conventional conditioning compositions, because the presence of a residual amount of ingredients of such flavorants on a conditioned tooth surface generally will not interfere with the ability of the conditioned tooth surface to bond to other dental materials that harden or cure via polymerization, and in fact, such flavorants have been found to be substantially compatible with these types of dental materials.

[0034] The conditioning compositions of the invention can contain an essential oil-based flavorant.

[0035] The conditioning compositions of the invention can contain a flavorant that is not based on an essential oil. The flavorant can be a solid (e.g., “dry,” or “powdered”) flavorant, or can be a liquid flavorant that has a carrier other than an essential oil. Such a liquid carrier can be any one or a mixture of water, an aliphatic organic hydroxy compound such as an alcohol (e.g., ethanol), or a high molecular weight polyol such as a diol or triol, e.g., propylene glycol, glycerin, and the like. A vast variety of flavorants are well known and readily commercially available as either syrups, solutions, dispersions, suspensions, other types of liquids, and solids, and may be incorporated into a conditioning composition by mixing the desired flavorant with the conditioning composition.

[0036] The flavorant, whether solid or liquid, contains a flavoring agent that provides a particular flavor or aroma to a flavorant. Materials that generally function as “flavoring agents” are well known in the food sciences and flavoring and aroma arts, and are typically available as either liquid or solid materials that can be added in small amounts to improve flavor or aroma to another material. A variety of flavoring agents are known and commercially available. Flavoring agents may be natural or synthetic.

[0037] Natural flavoring agents can be extracted from natural materials, especially plants, and can include a concentrated flavoring agent and optionally a liquid such as water, an essential oil, sugars or salts, or other natural organic compounds normally in minor amounts. For purposes of this description, these other components are considered to be part of the natural “flavoring agent,” and may become part of the “flavorant” or the conditioning composition by combining the natural flavoring agent with other materials, e.g., a liquid carrier, to form a flavorant or a conditioning composition. Examples of natural flavoring agents may include natural fruit or plant extracts including those derived from cherry, strawberry, blueberry, watermelon, orange, lemon, lime, raspberry, apple, grape, cranberry, coconut, banana, chocolate, peanut butter, tangerine, pineapple, almond, hazelnut, peppermint, spearmint, cinnamon, caramel (or other sugars), or others. Flavoring agents derived from such natural sources can include small amounts of essential oils. But, the essential oil is present in such a small amount that it is actually part of the flavoring agent and not the liquid carrier used to dispense the flavoring agent into the conditioning composition. These natural flavoring agents, typically water-based liquids, can be used according to the invention by directly adding them to a conditioning composition. They may alternatively be dried and used as a dry flavorant, or may be combined with other carrier materials useful as a liquid carrier to produce a liquid flavorant that is then incorporated into a conditioning composition.

[0038] Artificial analogs of natural flavoring agents, i.e., artificial flavoring agents, are also known and commercially available. These artificial analogs can have substantially the same chemical structure, taste, and smell, as the natural flavoring agent, and can be produced and used in a liquid or solid form. Examples of artificial flavoring agents include those having any of the natural flavors listed above, and other non-naturally-occurring flavors or sweet flavors such as bubble gum, root beer, cola, and the like.

[0039] Liquid flavorants include a flavoring agent in a liquid carrier. The liquid carrier is a liquid that can dissolve, disperse, suspend, or otherwise contain the flavoring agent and carry the flavoring agent in the flavorant and a conditioning composition, to a tooth and mouth of a patient, so the flavoring agent can effectively act to improve the flavor and/or aroma of the conditioning composition. A liquid carrier can preferably be a material that does not detrimentally affect the ability of a conditioning composition to condition (e.g., etch) a tooth, or substantially detrimentally affect the strength of a bond formed between a polymerizable material and a tooth conditioned using a conditioner containing the flavorant. Liquid carriers need not exhibit any flavor or aroma, and preferably do not exhibit a flavor or aroma that would interfere with the flavor or aroma of the flavoring agent.

[0040] Examples of liquid carriers that have been found to be useful in the invention include essential oils, water, non-aqueous organic compounds including aliphatic organic hydroxy compounds such as alcohols (e.g., ethanol) and high molecular weight polyols such as a diol or triol, e.g., propylene glycol, glycerin, and the like, and mixtures of two or more of these. Many flavorants are available commercially that include an essential oil (e.g., soy oil), water, ethanol, glycerin, and propylene glycol, or combinations of these, as liquid carrier. For this reason, those types of liquid carriers have been studied most thoroughly. However, it is our understanding that other similar liquids could alternatively or additionally be included in a flavorant to act as a liquid carrier, such as alcohols or polyols that are similar but not identical to ethanol, glycerin, and propylene glycol, for example. Thus, it is also specifically within the contemplation of the invention that such other types of liquid carrier materials can be used as described herein, as liquid carriers to carry a flavoring agent into a conditioning composition or to a mouth or tooth.

[0041] In general, liquid carrier can be present in a flavorant in an amount to be substantially responsible for dissolving, dispersing, suspending, or otherwise containing flavoring agent. Exemplary relative amounts of liquid carrier (a single type or a mixture of two or more) to flavoring agent can be from about 70 to 99.9 parts by weight liquid carrier per 30 to 0.1 parts by weight flavoring agent, e.g., from about 90 to 99 parts by weight liquid carrier per 10 to about 1 part by weight flavoring agent. As noted elsewhere in this description, other amounts of liquids can be present in the conditioning composition or even the flavorant, such as other organic materials.

[0042] As used herein, a “non-essential oil-based flavorant” means a flavorant containing a flavoring agent dissolved, dispersed, suspended or otherwise contained in a significant portion of a liquid that is other than an essential oil. For example, the flavorant (flavoring agent, liquid carrier, and any other ingredients) can comprise at least 50 percent by weight non-essential oil, more preferably at least 90 or 95 percent by weight of a liquid that is not an essential oil. The liquid can be made up of a single liquid or a mixture of liquids, such as a combination of water and aliphatic organic hydroxy compounds. The non-essential oil-based flavorant may include small amounts of essential oil, especially if the flavoring agent is a natural extract that would normally include an essential oil, e.g., orange oil extract or lemon extract or lemon juice, or derivatives thereof. Such amount of essential oil is preferably less than 25% by weight, e.g., less than 5% by weight essential oil based on the total weight of flavorant.

[0043] Non-essential oil-based flavorants are in contrast to essential oil-based flavorants, which are based on essential oil as a liquid carrier, such as flavorants that use soybean oil, for example, as a carrier for a flavoring agent. Essential oil-based flavorants generally include an amount of essential oil that is sufficient to act as a carrier for a flavoring agent, meaning, for example, at least a preponderance (50 percent by weight) of essential oil, and normally at least 80, 90, or 95 percent by weight essential oil liquid carrier. The term “essential oil” is a term known in the chemistry art, and contemplates oils derived from plant sources or animal sources. Examples of essential oils include, but are not limited to, soybean oil, safflower oil, sesame oil, olive oil, sunflower oil, canola oil, walnut oil, peanut oil, orange oil, eucalyptus oil, cod liver oil, castor oil, combinations thereof, and the like. Such oils are readily commercially available from a variety of sources as will be appreciated by one of ordinary skill. As stated, flavorants and conditioning compositions described herein do not require an essential oil, and are useful with no liquid carrier (i.e., dry) or with a liquid carrier that is different from an essential oil. Thus, embodiments of the conditioning compositions of the invention can entirely exclude essential oils. On the other hand, essential oil can be included in the flavorant or the conditioning compositions of the invention.

[0044] As used herein, an “aliphatic organic hydroxy compound-based flavorant” means a nonessential oil-based flavorant containing a flavoring agent dissolved, dispersed, suspended, or otherwise contained in a significant portion of liquid aliphatic organic hydroxy compound as a carrier, e.g., at least about 50 percent by weight, or at least 90 or 95 percent by weight liquid aliphatic organic hydroxy compound. The flavorant may also include amounts of other solvents such as water and essential oils. Preferred aliphatic organic hydroxy compounds include alcohols such as ethyl alcohol, and aliphatic diols, triols, or other polyols, such as glycerin and polypropylene glycol.

[0045] As used herein, a “water-based flavorant” means a non-essential oil-based flavorant containing a flavoring agent dissolved, dispersed, suspended, or otherwise contained in a significant portion of water, e.g., in a liquid that is made up of at least about 50 percent by weight water, or at least 90 or 95 percent by weight water. The water-based flavorant may also include amounts of other liquids or solvents, such as aliphatic organic hydroxy compounds, and essential oils. Examples of water-based flavorants include many commercially available synthetic and natural water-based flavorants, including, for example, fruit juice concentrates such as concentrated lemon juice or concentrated orange juice, which can be added to a commercially available dental conditioning composition as described herein, to enhance flavor or aroma.

[0046] As used herein, an “alcohol-based flavorant” means a non-essential oil-based flavorant containing a flavoring agent dissolved, dispersed, suspended, or otherwise contained in a significant portion of liquid alcohol carrier, e.g., at least about 50 percent by weight liquid alcohol, or at least 90 or 95 percent by weight liquid alcohol. The alcohol-based flavorant may also include amounts of other solvents such as water, other aliphatic organic hydroxy compounds, and essential oils. A preferred alcohol carrier is ethyl alcohol.

[0047] As for dry flavorants, these can include a dry flavoring agent, and need not contain anything more. They may, however, be combined with other optional ingredients such as dry sugars, preservatives, or acids, such as citric acid, fumaric acid, or ascorbic acid, which are typically contained in some commercially available dry flavorants.

[0048] An example of a type of commercially available dry flavorant is the class of powdered drink mixes such as KOOL-AID, FLAVOR AID, and similar commercially available mixes. These commercially available flavorants include a dry flavoring agent generally having a fruity or other sweet taste, and optionally sugar, acids, and preservatives.

[0049] An abbreviated list of exemplary flavorants includes: powdered vanilla (CK Products, Ft. Wayne, Ind.), containing corn syrup solids, ethyl vanillin and corn starch; Flavor Aid soft drink mix (Jer Sert Company, West Chicago, Ill.), available in lemonade, cherry, grape, tropical punch and kiwi watermelon; artificial banana flavor, containing water, corn syrup, sugar, vegetable gum, artificial flavors and colors (Flavor Mill, Santa Ana, Calif.); Water and ethyl alcohol-based—imitation almond extract, containing water, ethyl alcohol, artificial flavors and phosphoric acid (Sweet Celebrations, Inc, Medina, Minn.); Water, alcohol and oil based—Pure Orange Extract (Gel Spice Co. Inc., Bayonne, N.J.), containing alcohol (80%), water and orange oil; Water and glycerol based—Artificial caramel flavor (Flavor Mill, Santa Ana, Calif.), containing water, corn sugar, glycerin, sugar, artificial flavor, vegetable gum and caramel color. Propylene glycol based —Specialty Flavors—cranberry (Johnson Supply Co, Sandy, Utah), containing propylene glycol; Propylene glycol and ethanol based—Alginate Flavoring (Express Dental Products Inc, La Mirada, Calif.)—mint flavor, containing propylene glycol, saccharin, amyl acetate and ethyl acetate (also available in root beer, bubble gum, grape, pina colada, cherry); Propylene glycol and ethanol based—Extra strength colorless vanilla (Sweet Celebrations, Edina, Minn.), containing propylene glycol, alcohol, vanillin and artificial flavor; Propylene glycol and ethanol based Specialty Flavors—caramel (Johnson Supply Co, Sandy, Utah), containing propylene glycol, ethyl alcohol and caramel color; Ethanol, propylene glycol and water based—Grape flavor (LorAnn Oils, Inc, Lansing Mich.), containing artificial flavor, ethyl alcohol, propylene glycol, water and coloring agents; Water, alcohol and glycerin based—Swan Mint Mouthwash and Gargle (Cumberland Swan, Smyrna, Tenn.), containing water, alcohol (15 wt %) glycerin and/or sorbitol, flavor, polysorbate 80, sodium saccharin, sodium benzoate, octylpyridium chloride, domiphen bromide, benzoic acid, coloring agents.

[0050] From the list it can be seen that the commercially available flavorants often include other ingredients besides only the liquid carrier or flavoring agent, e.g., preservatives, sugars, coloring agents, etc., all of which are acceptable so long as their presence does not substantially interfere with the functioning of the conditioning composition to which the flavorant is added. If using a flavorant that is not one of these commercially available flavorants, one of skill might avoid the inclusion of ingredients such as sugars, coloring agents, and preservatives.

[0051] The flavorants useful in the present invention are thus those flavorants, e.g., due to the chemical identity of their flavoring agent, and optional liquid carrier, or other included ingredients, that are capable of altering a sensory property of a conditioning composition without substantially detrimentally affecting the ability of the conditioned tooth surface to form a bond with other dental materials, e.g., that do not interfere with free-radical polymerization, and which are orally non-toxic. Generally speaking, these qualities are embodied by the flavorants described above, including the described liquid carriers and the described flavoring agents.

[0052] The conditioning composition can be any material used in the mouth to etch or condition the surface of a tooth, whether enamel or exposed dentin, i.e., etchants and conditioners. Although there are many different types of each of these materials, e.g., compositions intended for the treatment of enamel, the treatment of dentin, or the treatment of both, the type of conditioning composition with which the flavorant is used is not particularly restricted, and in fact, it is believed that the flavorants according to the present description may be used with many or all types of known or commercially available conditioning compositions to provide advantages disclosed herein.

[0053] Preferably, the conditioning composition into which the flavorant is incorporated is a material that acts to remove material from the surface of the tooth, e.g., a material that acts as an etchant of either enamel, dentin or both. Etchants typically remove material from the exposed tooth surface by virtue of the action of an amount of acid, and in particular, many of such etchants include an amount of phosphoric acid, in concentrations ranging from 5% or 10% to 40% by weight. Etchants may also include acids such as citric acid, poly(acrylic acid) or maleic acid, among others. Such materials are well known to those of ordinary skill in the art and are readily commercially available.

[0054] Examples of commercially available etchants include, but are not limited to Scotchbond Etchant (3M, St. Paul, Minn.); All-Etch (Bisco Dental, Schaumburg, Ill.); Citric-etch (Ellman, Hewlett, N.Y.); Copalite Dentin Conditioner (Cooley and Cooley, Houston, Tex.); Copalite Enamel Etch (Cooley and Cooley, Houston, Tex.); Dentin Conditioner (Scientific Pharmaceuticals, Pomona, Calif.); Etch 'N Seal (Den-Mat, Santa Maria, Calif.); Etch Gel 10% and Etch Gel 40% (Zenith Foremost, Englewood, N.J.); Etch 37 (Bisco Dental, Schaumburg, Ill.); Etch-All (Pulpdent, Watertown, Mass.); Etch-Rite (Pulpdent, Watertown, Mass.); Etcharrest (Ultradent Products, South Jordan, Utah); Etching Gel (Espe, Norristown, Pa.); Etching Gel Kit (Cosmedent, Chicago, Ill.); GC Cavity Conditioner (GC America, Alsip, Ill.); GC Dentin Conditioner (GC America, Alsip, Ill.); Gel Etch 10% Orthophosphoric acid (Scientific Pharmaceuticals, Pomona, Calif.); Gel Etch 33% Orthophosphoric acid (Scientific Pharmaceuticals, Pomona, Calif.); Gel-Etch (Temrex, Freeport, N.Y.); Gentle-Etch (Temrex, Freeport, N.Y.); Ketac Conditioner (Espe, Norristown, Pa.) Sigma Conditioner Gel (Global Dental, North Bellmore, N.Y.); Star Etch Phosphoric Etchant (Danville Materials, San Ramon, Calif.); Super Etch Gel, (Southern Dental, San Francisco, Calif.); Tooth Conditioner (Dentsply Caulk, Milford, Del.); and Ultra-Etch (Ultradent Products, South Jordan, Utah).

[0055] The conditioning compositions described herein, including a flavorant, may readily and conveniently be prepared at a point of use or elsewhere by one of ordinary skill in the dental arts by combining the desired flavorant (or flavorant ingredients) with the desired conditioning composition. Such combining may take place immediately prior to the use of the composition, or alternatively, the flavorant may be combined with the conventional conditioning composition and then stored until the use thereof is desired. Preferably, if the conditioning composition is to be stored for a period of time, the conditions of storage are preferably not substantially impacted by the inclusion of the flavorant, and thus, preferred conditioning composition of the invention may be stored in the manner appropriate for the conventional conditioning composition.

[0056] The flavorant is desirably included in the conditioning composition in an amount that is effective to alter a sensory property of the conditioning composition. As a lower limit, at least enough flavorant can be included so the flavorant is capable of reducing any unpleasant flavor or odor of the conditioning composition. As an upper limit, not so much flavorant should be included to cause the properties or effectiveness of the conditioning composition to be substantially detrimentally affected. Many factors will affect the amount of any particular flavoring agent useful in any particular conditioning composition, including the chemistry and amounts of ingredients of each of the flavorant (such as whether the flavorant is dry, waterbased, alcohol-based, its concentration, etc.) and the conditioning composition. Bearing these considerations in mind, and generally speaking, the amount of a flavorant that may achieve desired objectives can range from about 1 part by weight to about 60 parts by weight flavorant per 100 parts by weight of total flavorant and conditioning composition, with the range from about 15 or 20, to 55 parts by weight flavorant, per 100 parts by weight total flavorant and conditioning composition being useful in certain typical embodiments according to the invention.

[0057] The conditioning compositions of the invention may optionally include other ingredients that may be used for various reasons, either based on convenience or to further enhance the sensory and/or mechanical properties of the conditioning composition, or another performance aspect of the conditioning composition. As stated above, some sugars and colorants have been found to not significantly detrimentally affect the performance of certain flavorants and conditioning compositions of the invention. These may therefore be include in the conditioning compositions. Additionally, certain of the commercially available powdered flavorants include acid components. These acids may in fact improve the etching performance of the conditioning composition. Thickening agents, coloring agents, and the like may also be included.

[0058] The present conditioning compositions into which a flavorant is incorporated can be advantageous over conventional conditioning compositions in that they have either a lesser unpleasant flavor or aroma in comparison to their conventional counterparts, or may even have a pleasant flavor relative to conventional compositions. Surprisingly, using the described flavorants to provide these advantageous sensory properties to conventional conditioning compositions does not substantially adversely affect the ability of a tooth surface conditioned with the inventive compositions to bond with other dental materials. As a result of these beneficial properties, the conditioning compositions of the invention may advantageously be used to condition the surface of a tooth to which a (e.g., free radically) polymerizable dental material is to be adhered, and thus the invention provides both a method of conditioning a tooth surface, and a method of adhering a polymerizable dental material to a conditioned tooth surface.

[0059] Methods of the invention involve applying a conditioning composition comprising a flavorant to a tooth surface to which a polymerizable dental material is to be applied, in an amount effective to condition (e.g., etch) at least a portion of the tooth surface. The conditioning composition may be applied to the tooth surface to be conditioned, by any conventional method known to those of ordinary skill in the dental arts. The inclusion of the flavorant into conventional conditioning compositions beneficially does not substantially alter the handling properties of the conditioning composition so that special equipment would be required to apply the conditioning compositions of the invention. A (e.g., free radically) polymerizable dental material may then be applied to the conditioned tooth surface and caused to harden or cure. Advantageously, the bond strength that may be achieved between a tooth surface treated with the conditioning composition of the invention and a dental material is comparable to (e.g., not substantially less than) that achievable when a conventional conditioning composition is used to condition a tooth surface.

[0060] Any desired polymerizable dental material may be applied to the conditioned tooth surface. Because residual amounts of the ingredients of the flavorant (e.g., the flavoring agent and the liquid carrier) have been found to not substantially affect the ability of these types of materials to form substantially permanent bonds with the conditioned tooth surface, the particular dental material applied is not restricted. Free radically-polymerizable dental materials are well known and easily recognized by those of ordinary skill in the dental arts and include, for example resin composite tooth restorative materials, including but not limited to flowable composites, packable or condensable composites, hybrid composites, microfilled composites and continuum filled composites, as well as compomers, pit and fissure sealants, orthodontic adhesives and resin-based cements.

[0061] Commercially available free-radically polymerizable dental materials that may be bonded to a tooth surface conditioned according to the present invention include but are not limited to Silux Plus (microfilled composite, 3M, St Paul, Minn.), HRV Herculite (hybrid composite, Kerr, Orange, Calif.), Restorative Z100 (continuum filled, 3M, St Paul, Minn.), Aeliteflo (flowable composite, Bisco, Schaumburg, Ill.), Alert (packable or condensable composite, Jeneric/Pentron, Wallingford, Conn.), Compoglass (compomer, Ivoclar North America Inc, Amherst, N.Y.), Aeliteseal (pit and fissure sealant, Bisco, Schaumburg, Ill.), Cure-on-Touch (orthodontic adhesive, Scientific Pharmaceuticals, Pomona, Calif.), and Imperva Dual Activated Resin Cement (resin-based cement, Shofu Dental Corporation, Menlo Park, Calif.).

[0062] The present invention will be described below with reference to the following representative examples, wherein bond strength was determined as follows.

EXAMPLES

[0063] In Assignee's copending patent application Ser. No. 09/427,943, filed on Oct. 27, 1999, entitled “Flavored Tooth Conditioning Compositions and Methods for Using the Compositions to Condition a Tooth Surface,” the disclosure of which is incorporated herein by reference, it was disclosed that essential oils containing flavoring agents could be incorporated into acidic formulations designed to etch or condition tooth substances, prior to placement of a tooth restorations, pit and fissure sealants and before bonding of orthodontic brackets. The essential oil was used as a carrier to incorporate the flavor into the conditioning composition.

[0064] It has now been found that other modes of presentation of flavoring agents are also effective when incorporated into conditioning compositions. For example, flavors may be presented as powders, or in non-essential oil-based liquid carriers such as water, and other nonaqueous organic liquids, such as aliphatic hydroxy-containing compounds, e.g., ethyl alcohol, propylene glycol, glycerol (glycerin), as well as mixtures of these or other liquids. Examples tested include:

[0065] Flavor A. Solid material—powdered vanilla (CK Products, Ft. Wayne, Ind.), containing corn syrup solids, ethyl vanillin and corn starch.

[0066] Flavor B. Solid material—Flavor Aid soft drink mix (Jer Sert Company, West Chicago, Ill.). The flavors include lemonade, cherry, grape, tropical punch and kiwi watermelon. The constituents are citric and/or fumaric acid, dextrose, monocalcium phosphate, artificial flavor, ascorbic acid, food color, dioctyl sodium sulfosuccinate. Note that alternative names for fumaric acid include trans-1,2-ethylenedicarboxylic acid, allomaleic acid and boletic acid. Note also the potential for citric acid to contribute to the overall effect of etching or conditioning tooth substance.

[0067] Flavor C. Water-based—artificial banana flavor, containing water, corn syrup, sugar, vegetable gum, artificial flavors and colors (Flavor Mill, Santa Ana, Calif.). This is a thick material, and some of it had formed sediment inside the bottle. Prior to use the material was rendered homogeneous by the use of an ultrasonic water bath (Cole Parmer Ultrasonic Cleaner, Model 08849-00, Cole Parmer, Vernon Hills, Ill.).

[0068] Flavor D. Water and ethyl alcohol based—imitation almond extract, containing water, ethyl alcohol, artificial flavors and phosphoric acid (Sweet Celebrations, Inc, Medina, Minn.). Note that this material contains a small quantity of phosphoric acid, which may contribute to the overall etching/conditioning effect.

[0069] Flavor E. Water, alcohol and oil based—Pure Orange Extract (Gel Spice Co. Inc., Bayonne, N.J.), containing alcohol (80%), water, and orange oil.

[0070] Flavor F. Water and glycerol based—Artificial caramel flavor (Flavor Mill, Santa Ana, Calif.), containing water, corn sugar, glycerine, sugar, artificial flavor, vegetable gum and caramel color. This material was homogenized in a manner similar to Flavor D.

[0071] Flavor G. Propylene glycol based—Specialty Flavors—cranberry (Johnson Supply Co, Sandy, Utah), containing propylene glycol.

[0072] Flavor H. Propylene glycol and ethanol based—Alginate Flavoring (Express Dental Products Inc, La Mirada, Calif.)—mint flavor, containing propylene glycol, saccharin, amyl acetate and ethyl acetate.

[0073] Flavor I. As for flavor I, but with root beer flavor.

[0074] Flavor J. As for flavor I, but with bubblegum flavor.

[0075] Flavor K. As for flavor I, but with grape flavor.

[0076] Flavor L. As for flavor I, but with pina colada flavor.

[0077] Flavor M. As for flavor I, but with cherry flavor.

[0078] Flavor N. Propylene glycol and ethanol based—Extra strength colorless vanilla (Sweet Celebrations, Edina, Minn.), containing propylene glycol, alcohol, vanillin and artificial flavor.

[0079] Flavor O. Propylene glycol and ethanol based—Specialty Flavors—caramel (Johnson Supply Co, Sandy, Utah), containing propylene glycol, ethyl alcohol and caramel color.

[0080] Flavor P. Ethanol, propylene glycol and water based—Grape flavor (LorAnn Oils, Inc, Lansing Mich.), containing artificial flavor, ethyl alcohol, propylene glycol, water and coloring agents.

[0081] Flavor Q. Water, alcohol and glycerin based—Swan Mint Mouthwash and Gargle (Cumberland Swan, Smyrna, Tenn.), containing water, alcohol (15 wt %) glycerin and/or sorbitol, flavor, polysorbate 80, sodium saccharin, sodium benzoate, octylpyridium chloride, domiphen bromide, benzoic acid, coloring agents.

[0082] The above 18 flavors were tested in combination with 5 commercially dental etchants:

[0083] Etchant 1. 3M Scotchbond™ etchant, based on phosphoric acid (3M Dental Products, St. Paul, Minn.).

[0084] Etchant 2. Ultra-Etch® based on 35% phosphoric acid (Ultradent, South Jordan, Utah).

[0085] Etchant 3. Unietch® 32% phosphoric acid etchant (Bisco Inc, Schaumberg, Ill.).

[0086] Etchant 4. Kerr Gel Etchant with 37.5% free phosphoric acid (Kerr USA, Orange Calif.).

[0087] Etchant 5. 34% Tooth Conditioner phosphoric acid gel (Dentsply/Caulk, Milford Del.).

EXAMPLE 1

Ability to Etch

[0088] Mixtures were made of each of the 18 flavors with each of the five etchants. In all cases, the amount of added flavor was greater than the minimum amount subjectively deemed to be necessary to give a sufficient degree of flavor and/or odor to the etchant. The different formulations of etchant as detailed below were prepared, and applied to the enamel of extracted teeth for 20 seconds, followed by thorough washing with water and rigorous air-drying. The surfaces were visually examined for evidence of the characteristic frosted appearance that accompanies etching, and for a distinct boundary line between the etched portion of the surface and the glossy unetched enamel.

[0089] Etchant 1

[0090] When Etchant 1 was mixed with different flavors, as follows. In all cases, etching of the enamel was visible.

[0091] Flavor A, present as 34.4% of the mixture

[0092] Flavor B, present as 33.6% of the mixture

[0093] Flavor C, present as 50.0% of the mixture

[0094] Flavor D, present as 50.0% of the mixture

[0095] Flavor E, present as 50.0% of the mixture

[0096] Flavor F, present as 28.5% of the mixture

[0097] Flavor G, present as 50.0% of the mixture

[0098] Flavor H, present as 31.0% of the mixture

[0099] Flavor I, present as 27.3% of the mixture

[0100] Flavor J, present as 30.8% of the mixture

[0101] Flavor K, present as 50.0% of the mixture

[0102] Flavor L, present as 17.2% of the mixture

[0103] Flavor M, present as 29.1% of the mixture

[0104] Flavor N, present as 50.0% of the mixture

[0105] Flavor O, present as 50.0% of the mixture

[0106] Flavor P, present as 50.0% of the mixture

[0107] Flavor Q, present as 50.0% of the mixture

[0108] Etchant 2

[0109] Etchant 2 was mixed with different flavors, as follows. In all cases, etching of the enamel was visible:

[0110] Flavor A, present as 32.7% of the mixture

[0111] Flavor B, present as 37.4% of the mixture

[0112] Flavor C, present as 53.4% of the mixture

[0113] Flavor D, present as 53.4% of the mixture

[0114] Flavor E, present as 39.3% if the mixture

[0115] Flavor F, present as 50.0% of the mixture

[0116] Flavor G, present as 27.0% of the mixture

[0117] Flavor H, present as 37.3% of the mixture

[0118] Flavor I, present as 25.0% of the mixture

[0119] Flavor J, present as 23.9% of the mixture

[0120] Flavor K, present as 40.8% of the mixture

[0121] Flavor L, present as 36.2% of the mixture

[0122] Flavor M, present as 18.3% of the mixture

[0123] Flavor N, present as 26.0% of the mixture

[0124] Flavor O, present as 13.0% of the mixture

[0125] Flavor P, present as 15.2% of the mixture

[0126] Flavor Q, present as 52.6% of the mixture

[0127] Etchant 3

[0128] Etchant 3 was mixed with different flavors as follows. In all cases, etching of the enamel was visible:

[0129] Flavor A, present as 25.0% of the mixture

[0130] Flavor B, present as 42.8% of the mixture

[0131] Flavor C, present as 26.6% of the mixture

[0132] Flavor D, present as 22.0% of the mixture

[0133] Flavor E, present as 37.4% of the mixture

[0134] Flavor F, present as 33.3% of the mixture

[0135] Flavor G, present as 32.7% of the mixture

[0136] Flavor H, present as 25.0% of the mixture

[0137] Flavor I, present as 21.6% of the mixture

[0138] Flavor J, present as 28.0% of the mixture

[0139] Flavor K, present as 23.0% of the mixture

[0140] Flavor L, present as 22.9% of the mixture

[0141] Flavor M, present as 17.3% of the mixture

[0142] Flavor N, present as 28.9% of the mixture

[0143] Flavor O, present as 25.9% of the mixture

[0144] Flavor P, present as 29.9% of the mixture

[0145] Flavor Q, present as 28.6% of the mixture

[0146] Etchant 4

[0147] Etchant 4 was mixed with different flavors as follows. In all cases, etching of the enamel was visible:

[0148] Flavor A, present as 37.2% of the mixture

[0149] Flavor B, present as 28.8% of the mixture

[0150] Flavor C, present as 50.0% of the mixture

[0151] Flavor D, present as 26.8% of the mixture

[0152] Flavor E, present as 43.7% of the mixture

[0153] Flavor F, present as 27.3% of the mixture

[0154] Flavor G, present as 31.2% of the mixture

[0155] Flavor H, present as 34.8% of the mixture

[0156] Flavor I, present as 39.6% of the mixture

[0157] Flavor J, present as 38.0% of the mixture

[0158] Flavor K, present as 21.0% of the mixture

[0159] Flavor L, present as 25.0% of the mixture

[0160] Flavor M, present as 50.0% of the mixture

[0161] Flavor N, present as 20.8% of the mixture

[0162] Flavor O, present as 26.5% of the mixture

[0163] Flavor P, present as 19.4% of the mixture

[0164] Flavor Q, present as 27.1% of the mixture

[0165] Etchant 5

[0166] Etchant 5 was mixed with different flavors as follows. In all cases, etching of the enamel was visible:

[0167] Flavor A, present as 33.1% of the mixture

[0168] Flavor B, present as 50.6% of the mixture

[0169] Flavor C, present as 47.5% of the mixture

[0170] Flavor D, present as 54.3% of the mixture

[0171] Flavor E, present as 40.3% of the mixture

[0172] Flavor F, present as 33.3% of the mixture

[0173] Flavor G, present as 30.6% of the mixture

[0174] Flavor H, present as 49.2% of the mixture

[0175] Flavor I, present as 12.9% of the mixture

[0176] Flavor J, present as 28.4% of the mixture

[0177] Flavor K, present as 29.3% of the mixture

[0178] Flavor L, present as 28.9% of the mixture

[0179] Flavor M, present as 49.5% of the mixture

[0180] Flavor N, present as 37.4% of the mixture

[0181] Flavor O, present as 32.8% of the mixture

[0182] Flavor P, present as 26.4% of the mixture

[0183] Flavor Q, present as 38.5% of the mixture

EXAMPLE 2

Bonding of Orthodontic Brackets to Enamel

[0184] Shear bond strength to tooth enamel was determined. Extracted teeth were used. Each tooth was sectioned to give a portion of the tooth with an intact enamel surface. Each tooth portion was embedded in an autopolymerizing acrylic resin cement (Orthodontic resin, Dentsply/Caulk, Milford Del.) in an aluminum ring, to leave the enamel surface exposed. The surface were then polished wet under 5 lb pressure on 600 grit carborundum paper for 30 seconds in an automatic polishing machine (Buehler Automat 2, Buehler Ltd, Lake Bluff, Ill.). Each specimen was etched for 20 seconds, washed with distilled water for 20 seconds, then dried thoroughly by air from a pressure line. Orthodontic brackets (Victory Series, Miniature Mesh Twin Bracket, size 0.018, 3M Unitek Dental Products, Monrovia, Calif.) were bonded to these specimens. A thin coat of Transbond XT Primer (3M Unitek Dental Products, Monrovia, Calif.) was applied to the etched enamel. Transbond XT Light Cure Orthodontic Adhesive (3M Unitek Dental Products, Monrovia, Calif.) was applied to the bracket base. The bracket was positioned on the primed enamel. The adhesive was light cured for 20 seconds from each of four directions using a dental curing light of intensity >450 mW/cm2 and wave length approximately 470-480 nm (Optilux, Demetron Research Corporation, Danbury, Conn.). Specimens were stored in water at 37° C. for 24 hours in distilled water prior to testing. Testing was carried out using a shear bond testing rig and described and illustrated by Holtan et al. (Journal of Dentistry, vol. 22, pages 92-96, 1994). The testing machine was Instron model 4204 (Instron, Canton, Mass.), used at a rate of cross head movement of 1 mm/min. There were three experimental groups, and five specimens per group.

[0185] The etchants used in the experimental groups were:

[0186] Group 1 (control). Etchant 1, as supplied by the manufacturer.

[0187] Group 2. Etchant 3 with 13% Flavor B.

[0188] Group 3. Etchant 3 with 13% Flavor R.

[0189] The mean shear bond strength data were:

[0190] Group 1. 11.5 MPa, Group 2, 10.0 MPa and Group 3, 9.5 MPa.

[0191] There was no statistically significant difference between the three groups (ANOVA, p<0.05). These data indicate sufficient degree of bonding for orthodontic purposes (Reynolds et al British Journal of Orthodontics, vol. 3 pages 91-95, 1975). Under identical conditions to Group 1 above, bond strengths of 10.1 MPa have been reported by Rojas (MS Thesis, University of Minnesota, 1997).

EXAMPLE 3

Bonding of Resin Composite to Enamel

[0192] Polished enamel surfaces were prepared as in Example 2. Following etching as in Example 2, two coats of 3M Single Bond adhesive was applied (3M Dental Products, St Paul, Minn.). The adhesive was gently air died for about 3 seconds, and was visible light cured for 10 seconds. A cylinder of resin composite tooth restorative material (Restorative Z100, 3M, St. Paul, Minn.) was applied, and visible light cured for 40 seconds. The same curing light as in Example 2 was employed. Specimens were stored in water at 37° C. for 24 hours before testing. Shear bond strength was measured as in Example 2. There were two experimental groups, and five specimens per group.

[0193] Group 1, using unmodified Etchant 1.

[0194] Group 2, Etchant 3 containing 13.1% Flavor P. In Group 2 experiments an extra practical stage was carried out-following etching the enamel was sprayed with an alcohol/water mixture prior to air drying and bonding.

[0195] The experimental data were:

[0196] Group 1, mean shear bond strength 19.6 Mpa

[0197] Group 2, mean shear bond strength 20.8 MPa

[0198] There was no statistically significant difference between these two groups (t-test, p<0.05).

[0199] All of the etchants tested can be flavored; all of the flavors can be used with the etchants; no instances have been found of a flavored etchant described herein that does not work. Neither the flavoring agents nor the solvents such as water, alcohol, propylene glycol, glycerin, etc., were seen to interfere with the procedure.

[0200] Other embodiments of this invention will be apparent to those skilled in the art upon consideration of this specification or from practice of the invention disclosed herein. Various omissions, modifications, and changes to the principles and embodiments described herein may be made by one skilled in the art without departing from the true scope and spirit of the invention which is indicated by the following claims.

Claims

1. A dental conditioning composition comprising an acidic conditioning composition and added flavorant to improve flavor or aroma of the conditioning composition.

2. The composition of claim 1 wherein the flavorant is selected from the group consisting of

a water-based flavorant,

an aliphatic organic hydroxy compound-based flavorant, and

a dry flavorant.

3. The composition of claim 1 wherein the flavorant is selected from the group consisting of an essential oil-based flavorant, a propylene glycol-based flavorant, a glycerol-based flavorant, and mixtures thereof.

4. The composition of claim 1 comprising an acid selected from the group consisting of phosphoric acid, poly(acrylic) acid, citric acid, maleic acid, and combinations of these.

5. The composition of claim 1 comprising phosphoric acid.

6. The composition of claim 1 wherein the flavorant is selected from the group consisting of a water-based flavorant, an ethyl alcohol-based flavorant, a dry flavorant, and mixtures thereof.

7. The composition of claim 1 wherein the flavorant comprises

from about 70 to about 99.9 parts by weight liquid carrier selected from the group consisting of an essential oil, water, ethyl alcohol, glycerin, propylene glycol, and mixtures thereof, and

from about 0.1 to about 30 parts by weight flavoring agent.

8. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of water, ethyl alcohol, and mixtures thereof.

9. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of propylene glycol.

10. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of glycerin.

11. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of water, glycerol, or a mixture of water and glycerol.

12. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of propylene glycol, ethanol, a mixture of propylene glycol and ethanol.

13. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of a mixture of water, alcohol, and glycerin.

14. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier consisting essentially of a mixture of propylene glycol and ethanol.

15. The conditioning composition of claim 1 wherein the flavorant consists essentially of a propylene glycol carrier and flavoring agent.

16. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier comprising an alcohol.

17. The conditioning composition of claim 1 wherein the flavorant includes a liquid carrier comprising an aliphatic organic hydroxy compound.

18. The conditioning composition of claim 17 wherein the compound is selected from the group consisting of glycerol and propylene glycol.

19. The composition of claim 1 comprising dry flavorant.

20. The conditioning composition of claim 1 wherein the flavorant comprises a natural flavoring agent containing less than 5 weight percent essential oil.

21. A dental conditioning compositions comprising

an acid selected from the group consisting of phosphoric acid, poly(acrylic) acid, citric acid, maleic acid, or combinations of these, and

added flavoring agent comprising

from about 70 to about 99.9 parts by weight liquid carrier selected from the groups consisting of water, ethanol, glycerol, propylene glycol, and mixtures thereof and

from about 0.1 to about 30 parts by weight flavoring agent.

22. The composition of claim 21 wherein the liquid carrier is selected from the group consisting of water and ethyl alcohol.

23. A conditioning composition for use in dentistry to condition a tooth surface prior to application of a polymerizable dental material, wherein the conditioning composition comprises

an aqueous etching acid, and

dry flavorant.

24. The composition of claim 23 wherein the dry flavorant comprises dry soft drink mix comprising acid and artificial flavoring agent.

25. The composition of claim 24 wherein the acid is selected from the group consisting of citric acid, fumaric acid, ascorbic acid, and a combination thereof.

26. The composition of claim 24 wherein the artificial flavoring agent is selected from the group consisting of lemonade, cherry, grape, tropical punch, kiwi, watermelon, and mixtures thereof.

27. A dental conditioning composition comprising added water-based flavorant.

28. A dental conditioning composition comprising aliphatic organic hydroxy compound-based flavorant.

29. A dental conditioning composition comprising phosphoric acid and flavorant to improve flavor or aroma of the conditioning composition.

30. A method for treating a tooth by forming a substantially permanent bond between the tooth and a free radically polymerizable dental material comprising:

conditioning a tooth using a conditioning composition comprising an acidic conditioning composition and added flavorant to improve flavor or aroma of the conditioning composition,

applying the free radically polymerizable dental material to the etched tooth surface; and

causing the free radically polymerizable dental material to harden.

31. A method of preparing a dental conditioning composition, the method comprising

providing a conditioning composition comprising an acid, and

combining the conditioning composition with flavorant to improve flavor or aroma of the conditioning composition.