Tobacco Product for Oral Use
The present invention relates to a flavoured tobacco product for oral use comprising matrices, wherein at least one matrix comprises tobacco, and essentially all flavourants are comprised in matrices not containing tobacco.
The present invention relates to flavoured tobacco products for oral use and a method for producing the same.
SUMMARY OF THE INVENTIONAmong the broad array of tobacco products offered on the market today there is a class of goods intended for oral administration which do not require combustion. Products include chewing tobacco and snuff, both of which typically contain at least tobacco particles and flavour.
To prepare it for consumption, chewing tobacco is typically treated by dipping or spraying a sweetening and flavouring composition, called casing, on the cured tobacco leaves and partially drying the tobacco before forming the leaves into the desired configuration and packaging the product.
Snuff, which can be provided in dry or moist form, is similar to chewing tobacco in that it is also typically sweetened and flavoured either through application of the flavour to the tobacco particles or blending of particles of flavour with tobacco particles. Snus-style snuff is treated in a pasteurisation-like reaction during which flavour, typically at least salt, and moisturisers such as water are added to chopped or ground tobacco which mixture is then heated.
There is a tendency to diversify non-smoking tobacco products for oral administration specifically with respect to flavour. Flavours are added to the non-smoking tobacco products not only to enhance and/or slightly alter the tobacco flavour but also, particularly as of late, to significantly modify the perceived flavour/aroma. Tobacco products for oral use providing significantly modified perceived flavour/aroma compared to the flavour of traditional oral tobacco products such as snuff are increasingly demanded by consumers who predominantly use combustible tobacco products but want to decrease or cease the consumption of combustible tobacco products.
Further, many flavours are in general volatile and may be liable to degradation when in contact with tobacco. This adds complexity to the task of manufacturing a product which will exhibit the desired flavour profile in use. This is so because it is not only the manufacturing and packaging stages where one must account for volatilisation and resultant loss of flavourant, but there are variables in transportation and storage which will affect the end product.
WO 2006/127772 A2 relates to tobacco compositions such as compositions formed as films. The film may contain a single or multiple layers. Multilayer films may contain tobacco in one or more layers further to additional ingredients such as flavour material. Two and three layered films are exemplified where all tobacco containing layers also contain the flavour.
WO 2007/138484 discloses dissolvable tobacco film strips comprising a tobacco component, optionally a flavourant, a humectant and a binder.
It is therefore an object of the present invention to provide an improved flavoured smokeless oral tobacco product and methods of making the same according to the claims. More particularly, it is an object of the present invention to provide a product having an improved flavour profile. A further advantage is an improved flavour release. Furthermore, the tobacco containing matrix does not contain flavourants, any such flavourants are present in a separate matrix. Hence, tobacco-type flavour/aroma and flavourant are kept separate during storage improving shelf life especially with respect to the flavour profile. Additional advantages of the present invention are evident from the description.
The present invention pertains to a flavoured tobacco product for oral use/administration where at least one matrix comprises tobacco, and essentially all flavourants are comprised in at least one matrix not containing tobacco. Also encompassed is a method for manufacturing the flavoured tobacco product.
According to an embodiment of the invention the tobacco product is formed as a film comprising at least two matrices formed as layers, e.g. a first matrix layer comprising tobacco and essentially no flavourants and a second matrix layer comprising flavourants.
As used in this application “matrix” encompasses a compound or preferably a mixture of compounds embedding/encasing the tobacco and flavourants, respectively. The use of matrices prevents tobacco particles coming in contact with flavourants resulting in an essentially unchanged flavour profile over time. A vast number of edible compounds can be present in the matrix including but not limited to non-polymeric compounds, polymers, including natural and synthetic polymers, optionally water-soluble, such as carbohydrate-based polymers like oligosaccharides and polysaccharides, e.g. cellulose and cellulose-derived polymers; synthetically and naturally occurring gums, humectants/plasticisers, surfactants, emulsifiers, naturally occurring and artificial sweeteners, fillers, lubricants, preservatives, stabilisers, and colouring agents. The physical state of the matrix is typically semi-solid to solid.
As used herein, the term “flavourant” refers to materials which are used to create a desired taste or aroma in the tobacco product. Suitably, “flavourants” encompass materials perceived as typically non-tobacco flavours, preferably excluding “flavours” such as sweeteners, salt, and other flavour compounds usually added to traditional non-smoking tobacco products intended for oral administration exemplified by chewing tobacco, dry and moist snuff, the latter product also referred to as snus. They may include extracts and may be imitation, synthetic or natural ingredients or blends thereof. Natural ingredients may be derived from plant matter optionally containing fibres, typically comprising any ingredients obtained from the ripened ovary (i.e. fruit) from flowering plants. By flowering plants is meant plants from the division of magnoliophyta within the kingdom of plantae. The flavourant may be in any form, for example, oil, liquid, or powder.
“Tobacco” as used herein includes any part, e.g., leaves, flowers, stems, of any member of the genus Nicotiana and reconstituted materials thereof. It includes derivatives such as specific compounds found in natural tobacco, e.g., nicotine, whether extracted or synthesized, as well as structural derivatives such as the fibrous portion of a tobacco leaf. It further includes tobacco substitutes which comprise individual chemicals and/or complex chemical entities which, when appropriately prepared, physically resemble natural tobacco.
“Oral tobacco product” or “smokeless oral tobacco product” are used herein to denote any tobacco product which is not intended for combustion but instead designed to be placed in the oral cavity of a user for a limited period of time, during which there is contact between the user's saliva and the product.
DETAILED DESCRIPTION OF THE INVENTIONThe present invention refers to a smokeless flavoured tobacco product for oral use comprising at least two matrices, wherein at least one matrix comprises tobacco and is essentially free from flavourants, and essentially all flavourants are comprised in at least one matrix not containing tobacco. Preferably, the tobacco containing matrix is free from flavourants. If the tobacco product comprises three or more matrices, at least one matrix comprises tobacco and is essentially free, preferably free from flavourants. Suitably, all tobacco containing matrices are essentially free or, preferably, free from flavourants. Furthermore, the tobacco product contains in addition to the tobacco-containing matrix at least one other matrix comprising the flavourant. Flavourant and tobacco may also be present between matrices, in case the matrices are formed as layers—between such layers. It is, however, preferred that the amount of flavourants and tobacco present between matrix layers is comparatively small with respect to the total amount of tobacco and flavourants in the tobacco product. Typically, flavourants and tobacco can be present between matrix layers at an amount of less than about 10% by weight, less than about 5%, less than 1% of total flavourant and tobacco, respectively, in the product.
By “essentially free” is herein meant a flavourant content of less than 3%, preferably less than 2%, less than 1%, less than 0.5% based on dry weight of total tobacco-containing matrix. According to an embodiment of the present invention the matrices may constitute layers within the flavoured tobacco film. In this embodiment the content of flavourant is based on total dry weight of an individual tobacco containing layer.
Any type of tobacco can be used in the present invention. Commonly, the harvested tobacco material including leaves, flowers and stems. Examples of tobaccos which can be used include but are not limited to virginia, burley, oriental and rustica. The harvested tobacco material may be processed according to known standards including drying, curing, etc. Regardless of origin and post-harvest treating methods it is recommended that the particle size of the tobacco is fairly small. Any known type of particle size reduction methods may be used such as grounding, milling etc. Suitably, the average particle size of the tobacco is less than 5 mm, typically less than 2 mm, even more preferably below about 1 mm. Finely ground tobacco used in the present invention may have an average particle size in the range of from about 5 μm up to about 1.0 mm, preferably in the range of from about 5 μm up to about 900 μm, even more preferably from about 10 μm up to about 800 μm.
The tobacco used in the product can be produced according to any appropriate methods for smoking articles or smokeless tobacco products. However, where preparation methods for combustible tobacco products are employed, it may be necessary to add a step of grinding or otherwise reducing the particle size of the tobacco beyond that which is commonly employed in combustible products. Smokeless tobacco includes e.g. dry or moist snuff and chewing tobacco. Snuff comprises in general finely ground tobacco and could preferably be used in the present tobacco product without further processing. Chewing tobaccos, on the other hand, are commonly provided in the form of a twist, plug or scrap, and should preferably be provided in an appropriate size for use in the present invention.
According to one embodiment of the present invention the tobacco used is snuff and preferably moist snuff. Moist snuff is commonly prepared using relatively dry tobacco which is ground, sieved and sorted into stem fractions and lamina fractions, each of these being further sorted into small (about 0.01-0.4 mm), medium (about 0.4-0.7 mm) and large (about 0.7-1.0 mm) particles. The tobacco leaves used are usually dried and often also further cured, e.g. smoke cured. The desired ratios of particle sizes and tobacco fractions are obtained. The relative amounts of stem to lamina will have some effect on flavour and nicotine delivery, as these components reside most significantly in the lamina portion. Commonly, the average particle size of tobacco used in moist snuff in below 10 mm, suitably below 5 mm, even more preferably below 1.5 mm. Flavour and other characteristics are also influenced by the particular tobacco type used and the curing method it has undergone. For tobacco types which are provided with no distinction between stem and lamina, rustica or oriental for example, there will be no separate fractions but merely a separation of tobacco particles by size.
The blend of tobacco particles is mixed with water and, typically, salt. Residual moisture from the tobacco and the added water combine to raise the moisture levels of the mixture to about 25% up to about 60% by weight. Salt may optionally be excluded and/or sweeteners may be added at this stage.
The moist snuff blend is then preferably pasteurised. Pasteurised moist snuff is commonly referred to as snus, specifically in Scandinavian countries. Pasteurisation can take any form which is sufficient to render the product relatively sterile. Examples include high or low temperatures, e.g., heat pasteurisation at about 80-140° C. for about at least 30 minutes via hot air, steam, microwaves, or other means, or cold pasteurisation. Other examples include irradiation and chemical treatment. One limitation on the pasteurisation method selected is that it should be appropriate for use with a product intended for human oral consumption. Another is that it should not present undue adverse effect on the taste, consistency, or other organoleptic properties of the final product.
After pasteurisation, the pH of the snus blend is checked and possibly adjusted. To achieve the desired characteristics of certain commercial blends, a pH of approximately 7 to 12 may be preferred at this stage of the process.
After the stage where in moisture content of the tobacco is raised and, if pasteurisation is applied, after such a pasteurisation stage, the moist snuff may optionally be matured. Methods and equipment useful for maturation are known in the art, for example, cased smokeless tobacco may be slowly mixed at a constant temperature. Usually, the tobacco blend is matured at room temperatures or lower temperatures including temperatures below 0° C. Gentle stirring can continue for about one hour and up to a few weeks, suitably between 1 to 24 hours, often for about 5-15 hours. This stage may be effective at reducing pH of snus products and reducing moisture of all products to a desired level. Usually, humectants are traditionally added at this stage.
The flavourant present in the tobacco-free matrix is designed to provide middle and end note flavours to the flavoured tobacco. Middle and end note may also be referred to as core and lasting note, respectively. This means that the first hints of sensory perception from the flavour component reveal themselves after the flavoured tobacco product herein described has been in use for a brief period. During the brief period of initial use, top notes, if present, will first appear to the user and this time range is from 0-40% of the time the smokeless tobacco is in use, more specifically from about 1-30% of the total time of product use, more specifically from about 0-20% of the total time of use. The middle note will substantially be perceived by the user in a time range from 5-80% of the time the smokeless tobacco is in use, more preferably from about 10-70%. The end note will be perceived by the user until the end of usage, during a time range staring from about 20-100%, usually from about 30-100%.
Flavourants applied to the non-tobacco containing matrices, e.g. film layers, of the present invention are preferably flavourants providing middle and end note flavours to the tobacco product. Flavourants may include extracts (e.g., liquorice, hydrangea, Japanese white bark magnolia leaf, chamomile, fenugreek, clove, menthol, Japanese mint, aniseed, cinnamon, herb, wintergreen, cherry, berry, peach, apple, Dramboui, bourbon, scotch, whiskey, spearmint, peppermint, lavender, cardamon, celery, cascarilla, nutmeg, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon oil, orange oil, cassia, caraway, cognac, jasmine, ylang-ylang, sage, fennel, piment, ginger, anise, coriander, coffee, or a mint oil from any species of the genus Mentha), flavour masking agents, bitterness receptor site blockers, receptor site enhancers, and other additives such as chlorophyll, minerals, botanicals, or breath freshening agents. They may be imitation, synthetic or natural ingredients or blends thereof. They may be in any form, for example, oil, liquid, or powder.
Apart from the flavourants outlined above, the flavourant may also encompass flavourants or mixtures of flavourants naturally occurring in plant matter. The flavourant can also be a blend of several individual natural and synthetic flavours mimicking the perceived flavour profile of natural flavours. Preferably, the flavourants relate to components comprising any ingredients obtained from the ripened ovary (i.e. fruit) from flowering plants. By flowering plants is meant plants from the division of magnoliophyta within the kingdom of plantae. Flowering plants may also be referred to as angiosperms. According to a preferred embodiment the flavour constituents comprise any ingredients originating from fruits (i.e. ripened ovaries) from the families Rutaceae, Rosaceae, and Musaceae. Examples of genera from the family of Rutaceae are Citrus, Boronia, Zanthoxylum and Agathosma. The genus Citrus include orange (Citrus cinensis), lemon (Citrus limon), grapefruit (Citrus paradisi), and lime (e.g. Citrus aurantifolia). Other citrus fruits are e.g. alemow, amanatsu, bergamot orange, bitter orange, blood orange, budda's hand, calamondin, citron, Clementine, daidai, dekopon, desert lime, djerku limau, finger lime, gajanimma, ichang lemon, imperial lemon, iyokan, kabuso, kaffir lime, key lime, kinnow, khasi pepeda, kumquat, limetta, limequat, mandarin lime, mandarin orange, meyer lemon, mikan, natsumikan, orangelo, orangequat, oroblanco, Persian lime, pomelo, ponderosa lemon, ponkan, rangpur, rough lemon, Satsuma, shekwasha, sudachi, sunki, sweetie, sweet lime, tachibana orange, tangelo, tangerine, tangor, ugli fruit, and yuzu.
The Rosaceae family (often referred to as the rose family) is often subdivided into the subfamilies of Rosoideae, Spiraeoideae, Maloideae, and Amygdaloideae. The subfamily Maloideae comprises plants having frits such as apples, cotoneasters, hawthorns, pears, quinces, rowans, whitebeans and the like. The most important genus within the family of Musaceae is Musa including many banana species, such as edible bananas derived from musa acuminata and musa balbisiana.
According to one aspect of the invention the flavour constituents comprise ingredients originating from fruits of plants of the genus citrus and the subfamily Maloideae.
As used herein, the families Rutaceae and Rosaceae reside in the order of Rosales, which in turn is an order under the class of Magnoliopsida. Magnoliopsida is a class of the division of Magnoliophyta comprised in the kingdom of Plantae. The family Musaceae is subordinated to the order of Zingiberales which stems from the class of Liliopsida, the latter class belonging to the division of Magnoliophyta.
Examples of flavourants obtained from fruits include but are not limited to dried apple, concentrated apple juice, dried banana, dried grape, concentrated grape juice, dried carrot, freeze dried pear, dried orange, concentrated orange juice, dried grapefruit, concentrated grapefruit juice, dried lemon, dried peach, and dried plum. Optionally, skins and/or peels may be used.
The flavourant per se may be provided as a solution such as an aqueous solution or oil, alternatively, in the form of dry solids, or solids dispersed in a solution or oil emulsified in an aqueous solution.
As already mentioned in the introductory part of the present application, the matrices can comprise a wide variety of edible compounds such as colours, preservatives, antioxidants, colour fixatives, acidity regulators, food acids, mineral salts, sequestrants, humectants, plasticisers, thickeners, surfactants, emulsifiers, gums e.g. vegetable gums, gelling agents, anti-caking agents, flavour enhancers, and sweeteners. Many edible compounds can serve dual or multiple purposes e.g. functioning as thickener, gum, stabiliser, gelling agent and/or emulsifier.
A preferred group of compounds present in the matrix are carbohydrates, preferably water-soluble, such as saccharides like mono-, di-, oligo-, and polysaccharides, i.e. molecules and polymers comprising monosaccharides linked by glycosidic bonds. Polysaccharides include homopolysaccharides and he teropolysaccharides. Polysaccharides can be selected from the group of storage polysaccharides, such as starch, derivatives of starch e.g. chemically modified starches, gums and glycogen; and the group of structural polysaccharides like cellulose, cellulose derivatives, and chitin. Typically, polysaccharides have between 40 to 3000 monosaccharide repeating units. Starch and specifically chemically modified starches, e.g. alkaline-modified starch, bleached starch, oxidised starch, enzyme treated starch, acetylated starch, acetylated and oxidised starch, are useful carbohydrates comprised in the matrix. Additional modified starches embrace monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, starch sodium octenylsuccinate, and acetylated oxidised starch. Derivatives of starch include linear and cyclic dextrins. Compounds being mixtures of linear α-(1,4)-linked D-glucose polymers are formed by hydrolysis of starch such as maltodextrin, whereas cyclodextrins are formed by enzymatic degradation of starch. Cyclodextrins are toroidal structured molecules having typically 6-8 glucose residues, referred to as α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin. Other examples of suitable polysaccharides include xanthan gum, gum arabicum, xanthan gum, tragacanthan, guar gum, acacia gum, carrageenan, locust bean gum, agar, karaya gum, gellan gum, konjac gum, pectin, pullulan, and dextran. Cellulose-based polysaccharides include alkyl celluloses, such as methyl cellulose, ethyl cellulose, methyl ethyl cellulose, substituted alkyl cellulose e.g. hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, salts of substituted alkyl cellulose, such as sodium carboxymethyl cellulose, crosslinked sodium carboxymethyl cellulose, and enzymatically hydrolysed carboxymethyl cellulose. Other polymers which can be found in the matrices are polyalkylene oxides such as polyethylene oxide (PEO), polyethylene glycol (PEG), acrylic acid polymers, acrylic acid copolymers, methacrylic acid polymers, methacrylic acid copolymers, polyacrylamides, alginates such as alginic acid and salts of alginic acid, e.g. sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, polyvinyl pyrrolidone, polyvinyl alcohol, polyethylene glycol polyvinyl alcohol copolymers, and carboxyvinyl polymers.
Proteins as well as chemically modified proteins can also be incorporated into the matrix. Suitable proteins are collagen-based polymers such as gelatine.
The matrices may contain one sweetener or, alternatively, a combination of sweeteners. Natural occurring sweeteners as well as artificial sweeteners are equally suited. Saccharide-containing sweeteners include e.g. mono- and disaccharides such as sucrose (disaccharide), maltose, dextrose (monosaccharide), fructose, glucose, galactose; sugar alcohols (polyols) such as arabitol, erythritol, glycerol, isomalt, lactitol, maltitol, mannitol, sorbitol, xylitol, and mixtures of several sugar alcohols e.g. hydrogenated starch hydrosylate (HSH); syrups including maple syrup, sugar beet syrup, corn syrup, cane syrup, molasses and the like. Other natural sugar substitutes can be brazzein, curculin, glycyrrhizin, mabinlin, maltooligosacchride, miraculin, monoellin, pentadin, stevia, tagatose, and thaumatin. Artificial sweeteners include sucralose, saccharine, neotame, neohesperidin dihydrochalcone, cyclamate, salt of aspartame-acesulfame, aspartame, alitame, stevioside, and acesulfame potassium.
Useful emulsifiers present in the matrix can be any of the above mentioned gums, alginate acid and salts thereof, surfactants, polyoxyethylene stearates, polysorbates, pectin, gelatine, ammonium phosphatides, modified vegetable oils such as brominated vegetable oil and hydrogenated vegetable oil, sucrose acetate isobutyrate, glycerol esters of wood rosin, diphosphates, triphosphates, polyphosphates, beta-cyclodextrine, cellulose derivatives including those already mentioned above, derivatives of fatty acids such as salts of fatty acids (sodium, potassium, calcium magnesium salts of fatty acids), mono- and diglycerides of fatty acids (glycerol monostearate, glyceryl distearate), acetic acid esters of mono and diglycerides of fatty acids, lactic acid esters of mono and diglycerides of fatty acids, citric acid esters of mono and diglycerides of fatty acids, tartaric acid esters of mono and diglycerides of fatty acids, diacetyltartaric acid esters of mono and diglycerides of fatty acids, mixed acetic and tartaric acid esters, mono and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, polyclycerol esters of fatty acids, polyglycerol polyricinoleate, propylene glycol of fatty acids, sodium and calcium salts of stearoyl lactate, fatty alcohols such as stearyl alcohol, stearyl tartrate, sorbitan esters like sorbitan monostearate, sorbitan tristearate, sorbitan monolaurate, sorbitan monooleat, sorbitan monopalmitate, sugar esters of fatty acids, polyvinyl alcohol, polyoxyethylene alkyl ethers, polyoxyethylene stearates, lecithin, ethoxylated alcohols, ethoxylated ester, ethoxylated amides, polyoxyethylene compounds, propyoxylated alcohols, ethoxylated and/or propoxylated block polymers, prooxylated esters, alkanolamides, amine oxides, fatty acid esters of polyhydric alcohols, ethylene glycol esters, diethylene glycol esters, glucose esters, simethicone, and mixtures thereof.
Suitable plasticisers include but are not limited to alkylene glycols, polyalkylene glycols (polyethylene glycol), glycerol, polyols such as sorbitol, glycerine, acetylated monoglycerides, monoacetin, diacetin, triacetin, deacetylated monoglyceride, diethyl salate, dibutyl sebacate, and mixtures thereof.
Suitable compounds functioning as humectants are hydroscopic substances including molecules/polymers having hydrophilic groups such as hydroxyl groups, amines and carboxyl groups, sometimes esterified, e.g. glycerine, propylene glycol, glyceryl triacetate, sorbitol, xylitol, lactitol, maltitol, isomalt, quillaia extract, triacetin, and polydextrose.
Other suitable compounds are, fillers, lubricants, preservatives and colouring agents such as starch, starch-based polymers, microcrystalline cellulose, calcium carbonate, dicalcium phosphate, stearic acid, stearates such as magnesium stearate, talc, silicic acid, sodium lauryl sulphate, lecithin, butylated hydroxyanisole (BHA), butylate hydroxytoluene (BHT), ascorbic acid, tocopherol derivatives, citric acid, salts of sorbic acid, sodium benzoate, propionic acid, acetic acid; chelating agents such as EDTA.
The number and type of compounds in the matrix may depend on the tobacco and flavourant. According to one embodiment of the present invention both the tobacco containing matrix and the flavourant containing matrix contain at least one compound selected from the group of polysaccharides, suitably at least one water-soluble polysaccharide, plasticisers, humectants, sweeteners, and emulsifiers. Polysaccharides may be present in the matrix in an amount of up to 80%, preferably between 20% up to 80%, more preferably from about 40% up to about 70%. Humectants may be present in an amount of up to around 20%, preferably below 10%, suitably below 5%. The matrix can contain plasticisers up to around 20%, suitably less than 15%, less than 10%. The emulsifier is usually present in an amount below about 5%.
A tobacco containing matrix may have a content of tobacco of up to around 50%, more preferably up to around 40%, even more preferably up to 30%. The amount is based on total weight of tobacco composition, e.g. moist snuff (snus) composition.
As already indicated above the flavourant can be provided in several forms, such as an aqueous solution, oil, optionally containing fibres, dry powder, just to mention a few. Therefore, the amount of flavourant in the matrix usually varies. Generally, the amount of flavourant is below about 20%, suitably below about 10%. The weight of flavourant is based on total flavourant composition. For example, if the flavourant is provided as an oil then the amount of flavourant is based on total oil comprising the flavour/flavours.
According to yet another embodiment the matrices may be orally disintegrable. All matrices may have similar rates of disintegration; alternatively, matrices may have different rates of disintegration. For example, the tobacco containing matrix or matrices may have a different disintegration rate than the flavourant containing matrix or matrices. The rate of disintegration may vary from about 20 minutes to less than 1 minute. Fast release matrices usually disintegrate in less than 2 minutes, preferably 1 minute or less. The amount of time for a matrix to wholly disintegrate can be controlled by the amount and type of matrix, and if formed as layers, then also by the thickness of such layers.
According to a preferred embodiment of the present invention, the flavoured tobacco product is a film comprising at least two matrices formed as layers, one layer comprising tobacco and essentially all flavourants comprised in the other layer. The film can optionally comprise three or more layers. Such a multi layered film contains at least one matrix layer containing tobacco, whereas the other non-tobacco containing layers comprise flavourants. Preferably, an individual non-tobacco containing layer comprises a flavourant perceived as a distinctive flavour/aroma (e.g. apple, pear, etc.). For example, a film may contain four layers (matrices), wherein one layer contains tobacco, and the additional layers contain each a specific flavourant. Also, the layers may also have different rates of disintegration while placed in the mouth.
Various methods known in the art may be used to manufacture the film, i.e. the various layers. Suitable manufacturing methods include casting, e.g. solution casting, extrusion such as melt extrusion, drum drying and calendering.
According to a preferred embodiment of the invention the flavoured tobacco film is produced by casting. Suitably, the tobacco containing layer is first cast on a smooth support. The thickness of the tobacco containing solution once applied on the smooth support is controlled by any suitable means such as a doctor blade and is thereafter allowed to dry. A further layer containing the flavourant is subsequently cast on the tobacco containing layer. By first casting the tobacco containing layer on the smooth support the flavoured tobacco film comprises an exterior tobacco containing layer having a surface roughness corresponding to the roughness of the support. The surface area of the cast exterior tobacco containing layer is therefore decreased compared to having the tobacco containing matrix as the top matrix (i.e. the matrix positioned furthest away from the matrix cast on the support) due to the comparatively large tobacco particles. As a consequence, the flavour profile is better preserved during storage. The support used with the casting equipment can be made of any type of material, such as metal or polymer, provided the surface is smooth. For example, a PET film can be used as support for casing the tobacco containing layer. The surface of the outermost tobacco containing layer has suitably a roughness Ra of below about 0.005 μm, suitably below about 0.002 μm. The thickness of a matrix layer is usually below about 1 mm such as below 900, 800, 700, or 600 μm, suitably in the range from about 5 μm up to about 600 μm, more preferably from about 50 μm up to about 500 μm. The flavoured film formed product has a size allowing the consumer to place said product into the oral cavity, e.g. between the gum and lip. Typically, the film has an area (larges projected area) in the range from about 0.2 cm2 up to about 8 cm2, suitably from 0.5 cm2 up to 5 cm2.
According to an aspect of the invention, the flavoured tobacco product, such as the film product, may further be ground/milled forming a flavoured tobacco product having an average particle size below about 5 mm, 3, 2, or 1 mm. The average particle size can range from 100 μm to 1 mm, typically from 300 μm to 800 μm. This comminuted tobacco product can be consumed as such, or it may be comprised in pouches, suitably similar pouches used for moist snuff.
The amount of compounds in the matrix are based on weight of total dry tobacco containing matrix and total dry flavourant containing matrix, respectively, if not otherwise specified.
Example 1 Flavoured Tobacco Film According to Invention Tobacco Matrix LayerA tobacco containing slurry was formed by mixing/homogenising glycerine, sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locust bean gum (vidogum L175), sucralose, acesulfame potassium (AcK), moist snuff (snus, mocka 2% British American Tobacco, BAT), and deionised (DI) water.
Flavourant Matrix LayerA flavourant containing slurry was formed by mixing/homogenising glycerine, sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locust bean gum (vidogum L175), flavourant (PD 9675, Hertz), sucralose, acesulfame potassium (AcK), and DI water.
A flavoured tobacco film comprising two layers was formed by casting the tobacco containing slurry on a PET film located on a glass support heated to about 80° C. and regulating the thickness with a doctor blade. The formed tobacco containing matrix layer was allowed to dry on the support for about 2 minutes before the flavourant containing slurry was cast on top of the tobacco containing matrix. Before casting the second flavourant containing matrix layer, the thickness of the first dry layer was measured in order to properly adjust the position of the doctor blade for controlling the thickness of the second matrix. After formation of the second matrix layer, the so formed flavoured tobacco film was left to dry between 5 to 10 minutes.
With respect to the total thickness of the flavoured tobacco film, the tobacco matrix layer accounted for 70% of the thickness, and the flavourant matrix layer for 30% of the thickness.
Table 1 shows the amount of the ingredients in % by weight based on total final product, i.e. the flavoured tobacco film including tobacco and flavourant matrix layers
A flavoured tobacco product according to prior art was manufactured comprising two layers, one tobacco containing matrix layer also comprising the flavourant, and a second colour containing matrix layer.
Flavoured Tobacco MatrixA tobacco containing slurry was formed by mixing/homogenising glycerine, sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locust bean gum (vidogum L175), flavourant (PD 9675, Hertz), sucralose, acesulfame potassium (AcK), moist snuff (snus, mocka 2% British American Tobacco, BAT), and deionised (DI) water.
Coloured MatrixA colour containing slurry was formed by mixing/homogenising glycerine, sorbitol, pullulan, sugar ester (1670, Sisterna P70 (HLB15)), locust bean gum (vidogum L175), sucralose, acesulfame potassium (AcK), colorant (black) and DI water.
The tobacco film was formed in accordance with the method as described in the first example.
With respect to the total thickness of the flavoured tobacco film, the flavoured tobacco matrix layer accounted for 70% of the thickness, and the coloured matrix layer for 30% of the thickness.
Table 2 shows the amount of the ingredients in % by weight based on total final product, i.e. the flavoured tobacco film including tobacco and colour matrix layers
The foregoing description and examples have been set forth merely to illustrate the invention and are not intended to be limiting. Since modifications of the described embodiments incorporating the spirit and substance of the invention may occur to persons skilled in the art, the invention should be construed broadly to include all variations within the scope of the appended claims and equivalents thereof.
Claims
1. A flavoured oral tobacco product, comprising;
- at least two matrices, including: at least one matrix that comprises tobacco; and at least one matrix that comprises flavourants but not tobacco, and wherein all tobacco-containing matrices are substantially free from flavourants.
2. The flavoured tobacco product according to claim 1, wherein the at least two matrices are formed as layers.
3. The flavoured tobacco product according to claim 2, wherein the layers are in contact with each other.
4. The flavoured tobacco product according to claim 1, wherein the tobacco is ground tobacco.
5. The flavoured tobacco product according to claim 4, wherein the ground tobacco has an average particle size of less than 1 mm.
6. The tobacco product according to claim 2, wherein the average thickness of one individual layer is less than 500 μm.
7. The tobacco product according to claim 2, wherein a surface of the layer comprising tobacco not contacted by another layer has an average surface roughness Ra less than 0.005 μm.
8. The flavoured tobacco product according to claim 1, wherein the product is a film comprising at least two matrices in the form of layers.
9. A method for producing a flavoured oral tobacco product, comprising:
- casting at least one tobacco-containing matrix; and
- casting at least one flavourant-containing matrix, wherein the at least one flavourant-containing matrix comprises flavourants but not tobacco, and wherein all tobacco-containing matrices are substantially free from flavourants.
10. The method according to claim 9, wherein the at least one tobacco-containing matrix is cast on a support.
11. The method according to claim 10, wherein the roughness Ra of the support is less than 0.005 μm.
12. The method according to claim 10, wherein the at least one flavourant-containing matrix is cast on the at least one tobacco-containing matrix.
13. The method according to claim 9, wherein the matrices are formed as layers.
14. The method according to claim 13, wherein the layers are in contact with each other.
15. The method according to claim 9, wherein the tobacco is ground tobacco.
16. The method according to claim 15, wherein the ground tobacco has an average particle size of less than 1 mm.
17. The method according to 13, wherein the average thickness of one individual layer is less than 500 μm.
18. The method according to claim 13, wherein a surface of the layer comprising tobacco not contacted by another layer has an average surface roughness Ra less than 0.005 μm.
Type: Application
Filed: Mar 2, 2011
Publication Date: Jul 5, 2012
Inventor: Gael Onno (Southampton)
Application Number: 13/039,161
International Classification: A24B 13/00 (20060101); A24B 15/18 (20060101);
