Recipe
| No. | Ingredients | Functions | % Usage Levels |
| 1 | Sorbitol, Glycerin | Humectants | 40-60 |
| 2 | Trisodium Phosphate, Sodium Pyrophosphate | Buffers | 0.1-0.5 |
| 3 | Sodium Saccharin, Trichlorogalactose | Sweeteners | 0.2-0.3 |
| 4 | Sodium Benzoate, Apple cider vinegar | Preservatives | 0.1-0.5 |
| 5 | Sodium CMC (SOLUSE), Xanthan Gum (LAXAN) | Thickeners | 0.6-0.8 |
| 6 | Gum Carrageenan (KGEEN) | Thickener | 0.4-0.5 |
| 7 | Hydrated Silica | Abrasive | 15-17 |
| 8 | Green Tea, Spearmint, Mint | Flavors | 0.8%-1.0% |
| 9 | Sodium lauryl sulfate, Sodium lauryl sarcosinate, Cocoamidopropyl betaine | Foaming agents | 2.0%-2.5% |
| 11 | Sodium Fluoride | Fluoride ion | Sufficient quantity |
| 12 | Color | Aesthetic | |
| 13 | Water | Base |
METHOD
- Dissolve sodium fluoride & sweeteners & water-soluble ingredients in hot water at about 600C; stir & keep aside.
- Degas solution of humectants in a mixer by applying vacuum to get a gel-like mass and mix for 5-10 minutes.
- Add abrasive to the above gel-like humectant solution & homogenize for 25 minutes to ensure even dispersion.
- Add the very first solution which is kept at 600C
- Add the foaming agents into the above mix & stir for 10 minutes for uniformity.
- Cool & add flavors into the above mix & stir for 10 minutes.
- Pack in suitable containers, once uniformity of the batch is ensured.