Classifications

• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
  • A24B15/18—Treatment of tobacco products or tobacco substitutes
  • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
  • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances

Definitions

• the tobacco industry uses the use of different flavoring substances in order to improve the organoleptic qualities of the different kinds of products of varied plant origin that it has to process.
• US Pat. No. 3,550,598 describes a process which consists in spraying a suspension of water-soluble capsules containing the flavoring substance on the tobacco product to be flavored. Such a process has been applied in particular to the manufacture of reconstituted tobacco leaves using less noble cuts, powders or ribs, originating from the treatment of the leaves.
• US Pat. No. 3,623,489 describes a process for the flavoring of tobacco which consists in adhering to tobacco cups or reconstituted leaves of microcapsules containing a volatile flavoring substance.
• Microcapsules have the property of bursting under the effect of heat, as it is released, for example when lighting or smoking a cigarette, to release the active volatile components of the aroma, generally of eugenol.
• the aforementioned US patent suggests that microcapsules can be obtained by any ordinary encapsulation method.
• the volatile flavoring substance is first retained on the surface of the tobacco leaves or particles by adhesion of the emulsion due to the binding effect exerted by the support substance. Under the effect of the ensuing drying, which is carried out by simple gradual exposure of the tobacco thus treated to the air or by the use of a heat source, if necessary by applying a slight suction or ventilation , the flavoring substance is retained in the form of small droplets coated with a water-soluble protective layer constituted by the support which is now dry.
• polyvinyl acetate PVA
• polyvinyl alcohol dextrins (natural or modified), starch (natural or modified), vegetable gums, proteins (natural or alginates, carrageenans, pectins, xanthans or cellulose derivatives such as, for example, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose.
• proteins naturally or alginates, carrageenans, pectins, xanthans or cellulose derivatives such as, for example, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose.
• gum arabic, shellac, maltodextrins, starch or partially hydrolysed proteins are used.
• emulsifying agent mono- or diglycerides of fatty acids, esters of fatty acids with sorbitol or saccharides or esters of tartaric, citric, ascorbic or lactic acid can be used.
• the process of the invention is carried out by spraying an emulsion and for this purpose a spray nozzle is used, for example with compressed air. It is of course possible to vary the pressure as a function of the viscosity of the emulsion, of the desired flow rate and of the product which it is desired to flavor. A pressure between 2 and 10 bar, preferably 3 to 5 bar, seems to be perfectly suited to the different cases examined.
• a nozzle of the Venturi type with compressed air at 4 bar is used, with an air nozzle with a diameter of 4 to 8 mm, a liquid suction nozzle of 0.6- 0.9 mm and an emulsion flow rate of 10 to 40 g / minute.
• the application of the emulsion to the product to be treated can be done by placing the product on a flat surface, for example, by spreading it on a rolling belt or in a rotary drum, which makes it possible to obtain a very coating. homogeneous tobacco.
• the water brought by the spray of the emulsion on the tobacco is absorbed or evaporates quickly at room temperature, which makes drying unnecessary. If the emulsion however were to add to tobacco quantities of water greater than 10-15%, drying in an oven of treated tobacco at around 40 ° C for 10 to 20 minutes may be necessary.
• the process of the invention has certain advantages over known methods of flavoring tobacco.
• the process of the invention can be applied just as well to the flavoring of tobacco of natural origin as to that of artificial tobacco.
• the spraying of the emulsion can take place during any phase of the tobacco treatment, either on the leaves or on sections.
• the flavoring compositions generally used can be used to impart, improve or modify the taste and aroma of tobacco. If necessary, it is of course possible to use specific aromatic substances isolated, such as menthol or eugenol. Among the useful volatile substances which can be used for this purpose, mention should be made of those described in patent FR 2,175,236. Their concentrations in the emulsion depend on the nature of the product to be treated, as well as on the particular aromatic effect that is sought. Concentrations of the order of 10 to 100-200 ppm (parts per million) by weight, based on the weight of flavored tobacco, can generally be used in most practical cases.
• the viscosity of this mixture is 72 cps.
• a flavoring composition of Virginia tabac type (origin: Firmenich SA, Geneva: Tabac 53.476) was incorporated at a rate of 0.5% by weight into the emulsion described in Example 1.
• the panel of experts was able to determine that the aroma developed by the "test" cigarettes had a richer note, while the acrid and irritant character specific to tobacco was lessened.
• a flavoring composition of the fruity type for tobacco (origin: Firmenich SA, Geneva: Tobacco 53.911) particularly suitable for flavoring tobacco (mixture of "flue-” and “air-cured” type tobacco with oriental tobacco) manufacture of kreteks (Indonesian type cigarettes) was incorporated at a rate of 1% by weight in the emulsion described in Example 1. The manufacture of “test” and “control” cigarettes as well as the evaluation of their smoke been performed as described above.
• test cigarettes developed a marked fruity character of ripe banana, with a light hint of dry fruit.
• Example 1 “Test” and "control” cigarettes were then prepared as shown in Example 1. The evaluation by an expert group indicated that the smoke from the "test” cigarettes had a dry fruit character. and a slightly caramel note.
• test and control cigarettes were prepared which were then subjected to evaluation (see previous examples).
• the expert group reported that smoke from "test” cigarettes had a dry fruit character and a typical aroma of ripe banana.
• the smoke developed by the "test” cigarettes was also less irritating thanks to its more fruity base note.
• a flavoring composition for “kretek” type cigarettes consisting essentially of eugenol, was added, at a rate of 8% by weight, to an emulsion prepared according to the method indicated in Example 5. the flavoring of a tobacco mixture, as indicated in Example 1, and then conducts the organoleptic evaluation on the cigarettes obtained by comparison with “control” cigarettes flavored by spraying on the same type of tobacco of a alcoholic solution (95% ethyl alcohol) with the same aroma.
• test cigarettes developed a smoke whose aroma was more complete while having a better power of diffusion.
• Example 5 A 20% by weight solution of menthol in a 1: 1 mixture of ethanol / propylene glycol was incorporated into the emulsion described in Example 5 in an amount of 25 parts of menthol solution per 100 parts of emulsion. Following the method described in Example 1, an American blend of tobacco was then flavored, using 100 g of flavoring emulsion per 1 kg of tobacco.
• the flavored tobacco was then left to stand for 8 weeks, then it was used to manufacture "test” cigarettes, the smoke of which was subjected to organoleptic evaluation by comparison with that developed by "control” cigarettes obtained by flavoring. using an alcoholic solution of the same aroma in 95% alcohol.
• the flavor of the “test” cigarettes is entirely comparable to that obtained by the use of the emulsion according to Example 5.
• the emulsion was prepared as follows: In a suitable container, the water was stirred slowly using a magnetic stirrer or a propeller stirrer. The solid components formed by the water-soluble support (such as starch, dextrins or alginate) were added slowly in small portions. The medium is then left to swell and dissolve at room temperature, after which the emulsifier first and the aroma then have been added to the aqueous solution kept stirring until a homogeneous and fine emulsion is obtained.
• a suitable container the water was stirred slowly using a magnetic stirrer or a propeller stirrer.
• the solid components formed by the water-soluble support such as starch, dextrins or alginate
• the medium is then left to swell and dissolve at room temperature, after which the emulsifier first and the aroma then have been added to the aqueous solution kept stirring until a homogeneous and fine emulsion is obtained.

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• Health & Medical Sciences (AREA)
• General Health & Medical Sciences (AREA)
• Toxicology (AREA)
• Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Manufacture Of Tobacco Products (AREA)

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• 1987
  • 1987-01-22 DE DE8787100873T patent/DE3778568D1/de not_active Expired - Lifetime
  • 1987-01-22 EP EP87100873A patent/EP0235539B1/de not_active Expired - Lifetime
  • 1987-01-28 US US07/007,855 patent/US4785833A/en not_active Expired - Fee Related

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