EP2150137A1 - Moist non-tobacco snuff product - Google Patents
Moist non-tobacco snuff productInfo
- Publication number
- EP2150137A1 EP2150137A1 EP07835376A EP07835376A EP2150137A1 EP 2150137 A1 EP2150137 A1 EP 2150137A1 EP 07835376 A EP07835376 A EP 07835376A EP 07835376 A EP07835376 A EP 07835376A EP 2150137 A1 EP2150137 A1 EP 2150137A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- fibers
- product
- cocoa
- tobacco
- moist
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 79
- 241000208125 Nicotiana Species 0.000 title claims abstract description 78
- 239000000835 fiber Substances 0.000 claims abstract description 148
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 75
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 75
- 239000013590 bulk material Substances 0.000 claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 241000196324 Embryophyta Species 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 239000003906 humectant Substances 0.000 claims abstract description 9
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000975 dye Substances 0.000 claims abstract description 4
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- 240000008042 Zea mays Species 0.000 claims description 40
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 40
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 40
- 235000009973 maize Nutrition 0.000 claims description 40
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 18
- 240000004371 Panax ginseng Species 0.000 claims description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 10
- 235000008434 ginseng Nutrition 0.000 claims description 10
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 9
- 229960001948 caffeine Drugs 0.000 claims description 9
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 9
- 238000009928 pasteurization Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 6
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 5
- 240000003444 Paullinia cupana Species 0.000 claims description 5
- 235000020688 green tea extract Nutrition 0.000 claims description 5
- 229940094952 green tea extract Drugs 0.000 claims description 5
- 244000215068 Acacia senegal Species 0.000 claims description 4
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 4
- 229920000084 Gum arabic Polymers 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 3
- 229920003043 Cellulose fiber Polymers 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000021536 Sugar beet Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
- 235000011477 liquorice Nutrition 0.000 claims description 3
- 235000019895 oat fiber Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- GNKZMNRKLCTJAY-UHFFFAOYSA-N 4'-Methylacetophenone Chemical compound CC(=O)C1=CC=C(C)C=C1 GNKZMNRKLCTJAY-UHFFFAOYSA-N 0.000 claims description 2
- 235000006491 Acacia senegal Nutrition 0.000 claims description 2
- 241000416162 Astragalus gummifer Species 0.000 claims description 2
- 241000207199 Citrus Species 0.000 claims description 2
- 244000133098 Echinacea angustifolia Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 229920000569 Gum karaya Polymers 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 241000213996 Melilotus Species 0.000 claims description 2
- 235000000839 Melilotus officinalis subsp suaveolens Nutrition 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 241000219100 Rhamnaceae Species 0.000 claims description 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 229920001615 Tragacanth Polymers 0.000 claims description 2
- 235000015724 Trifolium pratense Nutrition 0.000 claims description 2
- 244000042324 Trifolium repens Species 0.000 claims description 2
- 235000013540 Trifolium repens var repens Nutrition 0.000 claims description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 2
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 claims description 2
- 244000077923 Vaccinium vitis idaea Species 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000019270 ammonium chloride Nutrition 0.000 claims description 2
- 239000002775 capsule Substances 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000004634 cranberry Nutrition 0.000 claims description 2
- 235000014134 echinacea Nutrition 0.000 claims description 2
- 235000010494 karaya gum Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000007937 lozenge Substances 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 235000013379 molasses Nutrition 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 229920000642 polymer Polymers 0.000 claims description 2
- 235000013526 red clover Nutrition 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 99
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 54
- 238000000034 method Methods 0.000 description 33
- 230000008569 process Effects 0.000 description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 14
- 238000007792 addition Methods 0.000 description 11
- 238000009826 distribution Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 238000004364 calculation method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000014509 gene expression Effects 0.000 description 5
- 229930182494 ginsenoside Natural products 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019505 tobacco product Nutrition 0.000 description 4
- 238000003109 Karl Fischer titration Methods 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 240000006914 Aspalathus linearis Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004150 EU approved colour Substances 0.000 description 2
- 240000000759 Lepidium meyenii Species 0.000 description 2
- 235000000421 Lepidium meyenii Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000012902 lepidium meyenii Nutrition 0.000 description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 235000003368 Ilex paraguariensis Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 208000002925 dental caries Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000020331 mate tea Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
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- 230000000153 supplemental effect Effects 0.000 description 1
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- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
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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
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
-
- 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
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
Definitions
- the invention relates to a moist non-tobacco snuff product comprising cocoa fibers, and optionally additional component(s) of food grade, provided in a form for oral placement.
- the invention further provides a process for production of said non-tobacco snuff product.
- tobacco is commonly smoked, chewed, or used as snuff. Snuff is available in two forms; dry for sniffing, and moist (or wet), for buccal placement in the mouth cavity.
- moist or wet
- nicotine contained in tobacco is dependence-producing, thus creating addiction. This is one aspect of increased attention by society in general and the medical profession in particular.
- Moist non-tobacco snuff may, depending on the components used, be associated with various production-oriented drawbacks. Consequently, there exists a need for an improved non-tobacco snuff product that can be efficiently produced.
- the current invention provides an improved snuff product devoid of tobacco and containing cocoa fibers, as well as a process for its manufacture.
- the non-tobacco snuff product according to the present invention pertains to a snuff product comprising cocoa fibers.
- cocoa fibers are available commercially, and are a residual product in the production of cocoa.
- the parenchyma is removed from the cocoa fruit, whereupon the cocoa beans are cleaned, dried and broken up.
- the shells are separated from the nibs, whereby the shells are essentially free from cocoa.
- the fibers are sterilized, dried and finally roasted, to produce food-grade fibers. These fibers are subsequently grinded or shredded to produce the fibers suitable as bulk material to be used in the current invention.
- a moist non-tobacco snuff product comprising cocoa fibers in an amount of 5-100 % by weight of bulk material of the product, and optionally additional component(s) of food grade, provided in a form for oral placement.
- the moist non-tobacco snuff product has an amount of cocoa fibers of from 5 to 60 % by weight of bulk material of the product.
- the moist non-tobacco snuff product has an amount of cocoa fibers of from 20 to 50 % by weight of the bulk material of the product.
- the moist non-tobacco snuff product may have an amount of cocoa fibers in all possible intervals from 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95 % by weight of the bulk material of the product, to 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100 % by weight of the bulk material of the product.
- plant fibers such as maize fibers have been used in tobacco-free snuff products.
- large amounts of maize fibres have drawbacks in the production of non-tobacco snuff.
- Snuff products only containing maize fibers are gluey, reducing their appeal.
- Cocoa fibers contribute with colouring of the product, which gives the product a colour similar to ordinary snuff containing tobacco. That colour has a certain appeal to people used to using tobacco, and it is thus a considerable advantage of using the cocoa fibers in the snuff product. This makes additional colouring agents in the product unnecessary, even though caramel may be added if the colour contributed by the cocoa fibers is deemed unsatisfactory. This might be the case when the cocoa fibers exist as a relatively small part of the product, such as 5-10 % by weight of the bulk material. Fibers that can influence colour and texture/glueyness of moist non-tobacco snuff have long been sought after, due to the characteristics needed.
- the fibers need to have a low sugar content, to reduce the risk of developing caries. Moreover, they shall be free from unwanted chemical components and be available in large quantities at a reasonable cost.
- the search for the above has been cumbersome and has required a lot of time.
- cocoa fibers may offset the suboptimal characteristics of maize fibers.
- a combination of maize fibers, or other suitable plant fibers, and cocoa fibers produces a favourable product, compared with a product that predominantly consists of maize fibers, in regard of production matters.
- one embodiment of the current invention pertains to a moist non-tobacco snuff product wherein the bulk material as an additional component comprises at least one type of plant fiber chosen from the group consisting of maize fibers, oat fibers, tomato fibers, barley fibers, molasses fibers, rye fibers, sugar beet fibers, buck wheat fibers, potato fibers, cellulose fibers, apple fibers, and bamboo fibers, citrus fibers.
- the bulk material as an additional component comprises at least one type of plant fiber chosen from the group consisting of maize fibers, oat fibers, tomato fibers, barley fibers, molasses fibers, rye fibers, sugar beet fibers, buck wheat fibers, potato fibers, cellulose fibers, apple fibers, and bamboo fibers, citrus fibers.
- a product comprising 100 % of the cocoa fibers, by weight of bulk material, would result in a considerably compact product, without the fluffiness provided by for example the maize fibers.
- the grinding of the cocoa fibers may be adjusted to correspond to the portion of cocoa fibers used in the final product.
- Another way of dealing with high and low proportion of cocoa fiber, is to adjust glycerol level as well as final water content.
- the bulk material of the product may also be composed exclusively of cocoa fibers.
- cocoa fibers Such a composition would exhibit a compactness, likely due to the high fat and protein contents of the cocoa fibers, and possibly due to residual components such as starch.
- a coarse grinding makes way for use as snuff in a particulate form, for individual compression by hand.
- the cocoa fibers have a reduced glueyness, thus reducing or even eliminating residual glue on the fingers of the person handling the snuff.
- the cocoa fibers contribute with stickiness, whereby the snuff may be compressed.
- an embodiment of the invention provides the moist non-tobacco snuff product as lozenges, pellets, pods, cakes, tablets, strips, sticks or capsules, or in pouches.
- Another embodiment of the current invention provides the moist non-tobacco snuff product in particulate form.
- the snuff product according to the invention is provided as a commercial package comprising the moist non- tobacco snuff product according to the invention in a box or bag made out of cellulose and/or metal and/or a polymer.
- the commercial package may be supplied with a commercial text, such as a company name or an advertising text.
- the text message may be printed on the material, or alternatively be stamped thereto or comprise a moulded part thereof.
- the moist non-tobacco snuff product according to the invention comprises as additional component(s) at least one flavour ingredient chosen from the group consisting of fruits, berries, flowers, herbs, oil of fruits and edible plants.
- cocoa fibers contribute with a fuller taste, compared with a product consisting exclusively of for example maize fibers. Whereas the aroma is influenced also at lower percentages, higher percentages of cocoa fibers are required to influence the taste of the product. Naturally, both the aroma and the taste get more pronounced with a higher content of cocoa fibers.
- a product containing 100 % cocoa fibers by weight of bulk material would have an intrinsic taste that would limit the number of flavour ingredients possible.
- the moist non-tobacco snuff product as additional component(s) comprises at least one ingredient chosen from the group consisting of ammonium chloride, liquorice, caffeine, red clover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos, Ginger, Rose hips, white clover, sweet clover, cocoa, ginseng, guarana, arctic root, rosemary, buckthorn, bilberry, cranberry, lingonberry, anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locust bean gum, and xanthan gum.
- Liquorice may function as an additive and/or flavour.
- cocoa fibers to a product containing for example maize fibers, or products only containing cocoa fibers as bulk material reduces the risk of the composition getting burned to the walls of the production mixers.
- Maize fibers commonly have a tendency to form such deposits.
- the reduction of stickiness contributed by the cocoa fibers reduces clogging and the need for cleaning the production line, thus reducing interruptions in production.
- cocoa fibers function as a flow-improving agent during production.
- the moist non-tobacco snuff products are manufactured in accordance with the Gothia Tek ⁇ standard (see below), which was originally an exclusively internal quality standard of Swedish Match, and which has since become a general quality standard among several producers of snuff. Albeit the standard was conceived for tobacco-containing products, it is equally applicable for snuff products devoid of tobacco.
- the expression "moist non-tobacco snuff product” is used as the denomination for the current fiber-based product, either in particulate form or in a pouch. According to Swedish legislation, the product is not considered snuff or "snus”. By way of convenience, however, the product is referred to as snuff or "snus" throughout this patent specification.
- sticky tobacco product is used for a snuff product that is compactable, either manually or mechanically.
- gluey is a characteristic describing that the product is prone to adhere strongly to surfaces, for example during manufacturing.
- oral placement is intended to comprise placement buccally, between the lip and gum.
- bulk material is used as a term for a component part that is essentially inactive, thus minimally contributing to aroma and taste, as long as it does not make up the majority of the product.
- Flavour is a substance used to influence the aroma and/or taste of the non- tobacco snuff product.
- Additive is a substance that contributes to the texture and composition of the non-tobacco snuff product.
- An additive may in its own right also function as a flavour to the product.
- Particulate is used herein for a particle size of the product which enables the final product to be provided in so-called loose form, whereby a pinch of snuff may be made in individual sizes by the person using the product.
- plant fibers embraces any plant fiber that may be useful when manufacturing a moist non- tobacco snuff.
- water content throughout the present description is intended to embrace a water content measured by using Karl Fischer titration which is a known method for the person skilled in the art for measuring water (moisture) content.
- the main ingredients except for tobacco are normally water, salt (table salt; NaCI) and sodium carbonate.
- Flavours and humectants may also be used. Salt is added mainly for its effect on taste but it also has a preservative action which contributes to improved shelf life of the products. Sodium carbonate is used to give the products their characteristic flavour profile but also stabilizes the pH value. Sodium carbonate will convert to baking soda immediately after it is added.
- Flavours in general are natural or nature identical compounds that comply with food regulations. Flavours are usually dissolved in alcohol when added. Most of the alcohol evaporates during production. Only trace quantities remain. Humectants may also be added to protect the products from drying out.
- glycerol and propylene glycol Two types may be used: glycerol and propylene glycol. Both of them also have a preservative effect since they lower the water activity of the product, thus preventing microorganisms from growing.
- the moist tobacco-containing snuff is then manufactured in two major steps, a) grinding (cutting) and b) processing (see Figure 1 ).
- the tobacco is broken up, dried and fed into a grinder.
- the ground tobacco is sieved into three particle size fractions, coarse, medium and fine.
- Pre-set quantities of the three fractions are fed into a mixer silo where the tobacco flour is mixed.
- the tobacco flour is fed into a storage silo, from which flour is automatically taken to the processing operation.
- Each type of tobacco mixture is kept in a separate silo.
- Manufacturing of Swedish moist snuff is for example done in a batch operation.
- the whole process may be computer controlled and can be run day and night, all week around.
- tobacco flour is automatically weighed and fed into the process blender.
- Water and salt is added to the batch under stirring.
- the batch is then heated and kept heated up for a specified time, which varies with brands.
- Temperature and stirring is for example controlled by a process computer program.
- This part of the process is a pasteurization process. After pasteurization the moist snuff batch is cooled down and the rest of the ingredients are added. The power of the mixing and the time period for the mixing may be crucial for obtaining an optimal product.
- a manufacturing process for preparing a moist, non-tobacco snuff product comprising cocoa fibers and optionally other plant fibers, comprising the steps of (a) providing cocoa fibers, and optionally at least one additional type of plant fiber, as a bulk material,
- the non-tobacco snuff product is essentially produced in the same manner as tobacco-containing snuff (see above), which is manufactured according to the so-called Gothia Tek® standard. Below, the Gothia Tek® standard for producing tobacco-containing snuff is described.
- step (c) of the process wherein water is added in step (c) of the process, giving a final water content of approximately from 30 to 50% per weight of bulk material or more of the bulk material, for example approximately from 35 to 41 %, as determined by Karl Fischer titration, to obtain good performance for packing the product in pouches.
- the humectant is glycerol or propylene glycol or a combination thereof, for example glycerol.
- glycerol is added in an amount from approximately 2 to 15 % (based on Formula Il as set out below), for example from approximately 8 to 12 %.
- sweetening agents, flavouring agents, colour agents and/or dyes additionally are added in step (e) of the process.
- step (d) there is provided a method wherein the heat treatment in step (d) is applied during approximately 1 to 30 hours, for example approximately 10 h, with mixing each quarter of an hour.
- Guarana may be added to about 16%, or down to about 4%, depending on desired caffeine level (calculations according to formula I and Il as set out below). This interval is desirable from a processing point of view.
- Guarana may be used both for its caffeine content as well as content of polyphenols, or more specific tannins. This has a health benefit as well as taste enhancement. For an application where health and taste are in focus, the addition may be 16%.
- Caffeine may be added to about 16% down to 1 % depending on desired caffeine level.
- Caffeine in this interval is desirable from a processing point of view.
- the effect of caffeine can be regarded as well known.
- Ginseng may be added with 2%, 5%, 14% or 27% by weight of ginsenosides. Depending on ginseng quality the additions of ginseng differ considerably. All the stated ginsenoside concentrations can be used. Starting from the lowest concentration (2% ginsenosides) from about 3 to about 9% is the desired range (calculated in accordance with formula I and Il as set out below). For higher concentration of ginsenosides, the amount of ginseng may be reduced. The addition of highly concentrated ginseng (27%) may be in the range of from about 0.2 to about 0.8% (calculated in accordance with formula I and Il as set out below).
- the concentrations of the undesired components are regularly analysed in all products in quality control programs.
- Declaration of contents A declaration of contents in accordance with food labelling shall be publicly available for all GothiaTek ® products. Substances that are used in the manufacturing of each product shall be listed in declining order of weight. Flavour additives shall be listed as group.
- Leaf tobacco for Svenskt Snus (Swedish Snuff) by the GothiaTek ® standard shall be selected so that the limits for undesired components in each specific product are satisfied.
- Leaf tobacco for Swedish Snus (snuff) by GothiaTek ® must not contain gene modified tobacco.
- All additives in Swedish Snus (snuff) by GothiaTek ® shall be approved food additives, or approved tobacco additives, according to the specific regulations in each country where the products are actively marketed.
- the manufacturing process from the point of charge to discharge of the batch shall be performed in a closed system to prevent the product from being contaminated by external microflora or foreign objects.
- the tobacco shall be comminuted in a controlled process. The process must be able to identify and separate any foreign object.
- Process equipment shall be cleaned and disinfected at least once in every production cycle.
- Packaging machinery shall be cleaned and disinfected at least once every 24 hours during production days. Sanitation control shall be made in accordance with specified procedures.
- Fig. 1 shows the manufacturing process of moist snuff in accordance with the GothiaTek ® standard, when making a tobacco-containing product (prior art).
- Fig. 2 shows a flow chart for the manufacture of plant fiber-based snuff portions according to the present invention.
- a moist non-tobacco snuff product wherein the plant fibers are cocoa fibers in combination with maize fibers and the fraction distributions are as follows:
- the fraction distribution for the maize fibers (obtainable from Norfoods Sweden AB, Box 104, 201 21 Malmo, Sweden) was as follows:
- the fraction distribution for the FICAO cocoa fibers (obtainable from Femtorp AB, Travbanegatan 3, 213 77 Malmo, Sweden) was as follows:
- the aforementioned special quality of Cocoa fiber is not commercially available, but can be ordered in larger quantities from supplier of FICAO cocoa fiber, or be grinded in pilot scale knife mills.
- the above fraction distribution can be obtained with standard grids for knife mills.
- Moist non-tobacco snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above. Said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers. Coarse maize (SOFABRAN TM F 184-400 (maize)) and Fine maize, (SOFABRAN TM F 184-80 (maize))
- Cocoa fiber or special quality of cocoa fiber as described above
- NaCI was added to approximately 6-16 %, for example 8-12 %
- Glycerol was added to 2-15 %, for example 5-9 %.
- the calculations for NaCI and Glycerol were in accordance with the above-mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- water was added and short time heat treatment (pasteurization) was applied during 10 h with mixing each quarter of an hour.
- Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved.
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers. Coarse maize (SOFABRAN F 184-400 (maize)) and
- Cocoa fiber or special quality of cocoa fiber as described above.
- NaCI was added to approximately 6-16 %, for example 8-12 %
- Glycerol was added to 2-15 %, for example 5-9 %.
- the calculations for NaCI and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- the bulk material proportions were: Maize fibers 60 % (fraction distribution according to detailed description of the invention above)
- FICAO cocoa fibers 40 % fraction distribution according to detailed description of the invention above
- water was added short time heat treatment, pasteurization, was applied during 10 h with mixing each quarter of an hour.
- Flavour was added and pH was stabilised by the addition of sodium carbonate.
- Example 3 Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers.
- Cocoa fiber Fine maize, (SOFABRAN F 184-80 (maize)) Cocoa fiber (FICAO), or special quality of cocoa fiber as described above.
- NaCI was added to approximately 6-16 %, for example 8-12 %
- Glycerol was added to 2-15 %, for example 5-9 %.
- the calculations for NaCI and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- the bulk material proportions were: Maize fibers 95 % (fraction distribution according to detailed description of the invention above)
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the only fiber used was cocoa fiber. Cocoa fiber, of special quality as described above.
- Water was added to achieve approximately 30-41 % water content, for example 30-35%.
- NaCI was added to approximately 6-16 %, for example 8-12 %
- Glycerol was added to 2-15 %, for example 5-9 %.
- the calculations for NaCI and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the Cocoa fibers FICAO were obtained from Femtorp AB.
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/SE2007/000405 WO2007126361A1 (en) | 2006-04-28 | 2007-04-26 | A moist snuff non-tobacco composition and a method for production thereof. |
PCT/SE2007/050792 WO2008133563A1 (en) | 2007-04-26 | 2007-10-29 | Moist non-tobacco snuff product |
Publications (3)
Publication Number | Publication Date |
---|---|
EP2150137A1 true EP2150137A1 (en) | 2010-02-10 |
EP2150137A4 EP2150137A4 (en) | 2013-09-04 |
EP2150137B1 EP2150137B1 (en) | 2016-03-09 |
Family
ID=39930727
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07835376.0A Active EP2150137B1 (en) | 2007-04-26 | 2007-10-29 | Moist non-tobacco snuff product |
Country Status (4)
Country | Link |
---|---|
US (1) | US20100187143A1 (en) |
EP (1) | EP2150137B1 (en) |
CA (1) | CA2685023C (en) |
WO (1) | WO2008133563A1 (en) |
Cited By (1)
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CN103054174B (en) * | 2013-01-01 | 2015-05-06 | 黄付兴 | Traditional Chinese medicine environment-friendly first herbal medical cigarette |
Also Published As
Publication number | Publication date |
---|---|
US20100187143A1 (en) | 2010-07-29 |
EP2150137A4 (en) | 2013-09-04 |
WO2008133563A1 (en) | 2008-11-06 |
EP2150137B1 (en) | 2016-03-09 |
CA2685023C (en) | 2012-06-05 |
CA2685023A1 (en) | 2008-11-06 |
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