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
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
  • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G4/00—Chewing gum
  • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
  • A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
• • 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
• • 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
  • A24B15/308—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances vitamins

Definitions

• the present disclosure relates to flavored products intended for human use.
• the products are configured for oral use and deliver substances such as flavors and/or active ingredients during use.
• Such products may include tobacco or a product derived from tobacco, or may be tobacco-free alternatives.
• Tobacco may be enjoyed in a so-called "smokeless” form.
• smokeless tobacco products are employed by inserting some form of processed tobacco or tobacco-containing formulation into the mouth of the user.
• Conventional formats for such smokeless tobacco products include moist snuff, snus, and chewing tobacco, which are typically formed almost entirely of particulate, granular, or shredded tobacco, and which are either portioned by the user or presented to the user in individual portions, such as in single-use pouches or sachets.
• Other traditional forms of smokeless products include compressed or agglomerated forms, such as plugs, tablets, or pellets.
• Alternative product formats such as tobacco-containing gums and mixtures of tobacco with other plant materials, are also known.
• Smokeless tobacco product configurations that combine tobacco material with various binders and fillers have been proposed more recently, with example product formats including lozenges, pastilles, gels, extruded forms, and the like. See, for example, the types of products described in US Patent App. Pub. Nos.
• the present disclosure generally provides oral products and processes for preparing such oral products.
• the products are intended to impart a taste when used orally, and typically also deliver active ingredients to the consumer, such as nicotine.
• Such products may also impart desirable organoleptic properties when inserted into the oral cavity of a user of these products.
• the disclosure provides oral products including at least one active ingredient in an amount of about 10 percent or less by weight, at least one sugar alcohol in an amount from about 25% to about 45% by weight, and a gum in an amount from about 35% to about 55% by weight, based on the total weight of the product, the product being in the form of a pastille.
• the at least one active ingredient may be selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• the at least one active ingredient may be selected from the group consisting of caffeine, taurine, GABA, theanine, tryptophan, vitamin B6, vitamin B 12 (or other B vitamins), vitamin C, lemon balm extract, ginseng, citicoline, sunflower lecithin, and combinations thereof.
• the at least one active ingredient may include a combination of caffeine, taurine, and ascorbic acid.
• the caffeine may be present in an amount of about 2% to about 4% by weight
• the taurine may be present in an amount of about 2% to about 4% by weight
• the ascorbic acid may be present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• the at least one active ingredient may include theanine, gamma-aminobutyric acid, and lemon balm.
• theanine may be present in an amount of about 2% to about 4% by weight
• the gamma- aminobutyric acid may be present in an amount of about 2% to about 4% by weight
• the lemon balm may be present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• the at least one active ingredient may include caffeine, theanine, and ginseng.
• the caffeine may be present in an amount of about 2% to about 4%
• theanine may be present in an amount of about 2% to about 4%
• the ginseng may be present in an amount of about 0.1% to about 1% by weight, based on the total weight of the product.
• oral products may include at least one active ingredient, including combinations of active ingredients, being present in an amount in the range of about 6% to about 8% by weight based on the total weight of the product.
• oral products as described herein may be substantially free of a tobacco material.
• oral products as described herein may be substantially free of nicotine or a nicotine-derived component.
• the at least one sugar alcohol may be selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof. In certain embodiments, the least one sugar alcohol may be selected from the group consisting of isomalt, maltitol, erythritol, and combinations thereof.
• the at least one sugar alcohol may include iso malt in an amount from about 20% to about 35% by weight, maltitol in an amount from about 1% to about 10% by weight, and erythritol in an amount from about 0.1% to about 2% by weight, based on the total weight of the product.
• the gum may be selected from the group consisting of gum arabic, xanthan gum, guar gum, ghatti gum, gum tragacanth, karaya gum, locust bean gum, gellan gum, and combinations thereof.
• oral products as described herein may include an additive, or combinations of additives, selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• the oral product may have an outer coating coated thereon.
• the water content of the oral product may be in the range of about 5% to about 20% by weight based on the total weight of the oral product. In certain embodiments, the water content of the oral product may be in the range of about 5% to about 10% by weight based on the total weight of the oral product.
• an oral product may include (i) a sugar alcohol in an amount in the range of 25% to 45% by weight, based on the total weight of the composition; (ii) a gum in an amount in the range of about 35% to about 55% by weight; (iii) at least one active ingredient in an amount of about 10% or less by weight; (iv) a humectant in an amount in the range of about 0.1% to about 5% by weight; (v) a salt in an amount in the range of about 0.1% to about 5% by weight; (vi) a flavoring agent in an amount in the range of about 0.1% to about 5% by weight; (vii) a water content in the range of about 5% to about 10% by weight; and (viii) at least about 0.01% by weight of a sweetener.
• a sugar alcohol in an amount in the range of 25% to 45% by weight, based on the total weight of the composition
• a gum in an amount in the range of about 35% to about 55% by weight
• methods of manufacturing pastille products may include mixing a gum and at least one active ingredient to provide a combined mixture thereof; adding water, at least one additive, and at least one flavoring agent to the combined mixture to provide and aqueous mixture; separately adding at least one sugar alcohol to the aqueous mixture to provide an oral composition; heating the oral composition; depositing the oral composition into a mold; and curing the oral composition to provide an oral product in the form of a pastille.
• such methods may include heating the heated gum to a temperature in the range of about 40°C to about 80°C.
• the at least one sugar alcohol may be heated to a temperature in the range of about 160°C to about 190°C and then cooled to a temperature in the range of about 120°C to about 150°C prior to being added to the aqueous mixture.
• the oral composition is heated in the heating step to a temperature in the range of about 60°C to about 80°C.
• Some aspects of the disclosure relate to oral products having at least one active ingredient in an amount of about 10 percent or less by weight based on the total weight of the product, a sugar alcohol, and a gum, the product being in the form of a pastille.
• the active ingredient may be present in an amount of about 1 weight percent or less.
• the sugar alcohol may comprise sorbitol.
• the sugar alcohol may be selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof.
• the gum may be gum arabic. In some embodiments, the gum may be selected from the group consisting of gum arabic, xanthan gum, guar gum, ghatti gum, gum tragacanth, karaya gum, locust bean gum, gellan gum, and combinations thereof.
• the at least one active ingredient may be selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• the oral product may include a tobacco material. In certain other embodiments, the oral product may be substantially free of a tobacco material. In some embodiments, oral products of the present disclosure may include an additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• the oral product may have an outer coating coated thereon.
• the oral product may include a buffering agent and/or a pH adjuster in an amount sufficient to adjust the pH of the oral product to be in the range of about 5.0 to about 7.0.
• the buffering agent and/or the pH adjuster may be citric acid, for example.
• the water content of the oral product may be in the range of about 5 weight percent to about 20 weight percent based on the total weight of the oral product.
• the oral product may include at least about 30 weight percent of at least one sugar alcohol, at least about 40 weight percent of a at least one gum, at least about 2 weight percent of at least one humectant, at least about 0.05 weight percent of at least one sweetener, and at least about 0.1 weight percent of at least one flavoring agent, based on the total weight of the composition.
• the disclosure provides oral products that may be in the form of a lozenge.
• the disclosure provides oral products including at least one active ingredient in an amount of 10 weight percent or less, a sugar substitute in an amount of at least about 80 weight percent; and a sugar alcohol symp, the oral product being in the form of a lozenge.
• the active ingredient may be present in an amount of 1 weight percent or less.
• the sugar substitute may be a non-hygroscopic sugar alcohol capable of forming a glassy matrix.
• the sugar substitute may be isomalt, for example.
• the sugar substitute may be present in an amount of at least about 85 weight percent.
• the sugar substitute may be present in an amount of at least about 90 weight percent.
• the sugar substitute may be present in an amount of at least about 95 weight percent.
• the sugar alcohol symp is maltitol symp.
• oral products according to the present disclosure may include an additive selected from the group consisting of flavorants, sweeteners, additional filler components, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• oral products as described herein may include a buffering agent and/or a pH adjuster in an amount sufficient to adjust the pH of the oral product to be in the range of about 5.0 to about 7.0.
• the buffering agent and/or the pH adjuster may be citric acid, for example.
• the water content of the oral lozenge product may be in the range of about 0.1 weight percent to about 5 weight percent based on the total weight of the oral product.
• the active ingredient may be selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• the oral product may include a tobacco material.
• the tobacco material is in the form of an ultrafiltered tobacco extract.
• the oral product may be substantially free of a tobacco material.
• oral products of the present disclosure may include at least one active ingredient in an amount of 2 weight percent or less, a sugar substitute in an amount of at least about 80 weight percent, at least about 2 weight percent of at least one humectant, at least about 0.1 weight percent of the sugar alcohol symp, at least about 0.1 weight percent of at least one flavoring agent, and at least about 0.05 weight percent of at least one sweetener, based on the total weight of the composition.
• Embodiment 1 An oral product, the oral product comprising at least one active ingredient in an amount of about 10 percent or less by weight based on the total weight of the product, a sugar alcohol, and a gum, the product being in the form of a pastille.
• Embodiment 2 The oral product of embodiment 1, wherein the at least one active ingredient is selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• Embodiment 3 The oral product of any of embodiments 1 to 2, wherein the active ingredient comprises a nicotine component in an amount of about 1 weight percent or less.
• Embodiment 4 The oral product of any of embodiments 1 to 3, further comprising a tobacco material.
• Embodiment 5 The oral product of any of embodiments 1 to 3, wherein the oral product is substantially free of a tobacco material.
• Embodiment 6 The oral product of any of embodiments 1 to 5, wherein the sugar alcohol is selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof.
• the sugar alcohol is selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof.
• Embodiment 7 The oral product of any of embodiments 1 to 6, wherein the sugar alcohol comprises sorbitol.
• Embodiment 8 The oral product of any of embodiments 1 to 7, wherein the gum is selected from the group consisting of gum arabic, xanthan gum, guar gum, ghatti gum, gum tragacanth, karaya gum, locust bean gum, gellan gum, and combinations thereof.
• Embodiment 9 The oral product of any of embodiments 1 to 8, wherein the gum is gum arabic.
• Embodiment 10 The oral product of any of embodiments 1 to 9, further comprising an additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• an additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• Embodiment 11 The oral product of any of embodiments 1 to 10, wherein the oral pastille product has an outer coating coated thereon.
• Embodiment 12 The oral product of any of embodiments 1 to 11, further comprising a buffering agent and/or a pH adjuster in an amount sufficient to adjust the pH of the oral product to be in the range of about 5.0 to about 7.0.
• Embodiment 13 The oral product of any of embodiments 1 to 12, wherein the buffering agent and/or the pH adjuster is citric acid.
• Embodiment 14 The oral product of any of embodiments 1 to 13, wherein the water content of the oral product is in the range of about 5 weight percent to about 20 weight percent based on the total weight of the oral product.
• Embodiment 15 The oral product of any of embodiments 1 to 14, comprising: at least about 30 weight percent of sugar alcohol, based on the total weight of the composition; at least about 40 weight percent of a at least one gum; at least about 2 weight percent of at least one humectant; at least about 0.05 weight percent of at least one sweetener; and at least about 0.1 weight percent of at least one flavoring agent.
• Embodiment 16 An oral product configured for oral use, the oral product comprising at least one active ingredient in an amount of 10 weight percent or less, a sugar substitute in an amount of at least about 80 weight percent; and a sugar alcohol syrup, the oral product being in the form of a lozenge.
• Embodiment 17 The oral product of embodiment 16, wherein the at least one active ingredient is selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• Embodiment 18 The oral product of any of embodiments 16 to 17, wherein the at least one active ingredient comprises a nicotine component in an amount of about 1 weight percent or less.
• Embodiment 19 The oral product of any of embodiments 16 to 18, further comprising a tobacco material.
• Embodiment 20 The oral product of any of embodiments 16 to 19, wherein the tobacco material is in the form of an ultrafiltered tobacco extract.
• Embodiment 21 The oral product of any of embodiments 16 to 18, wherein the oral product is substantially free of a tobacco material.
• Embodiment 22 The oral product of any of embodiments 16 to 21, wherein the sugar substitute is a non-hygroscopic sugar alcohol capable of forming a glassy matrix.
• Embodiment 23 The oral product of any of embodiments 16 to 22, wherein the sugar substitute is isomalt.
• Embodiment 24 The oral product of any of embodiments 16 to 23, wherein the sugar substitute is present in an amount of at least about 85 weight percent.
• Embodiment 25 The oral product of any of embodiments 16 to 24, wherein the sugar substitute is present in an amount of at least about 90 weight percent.
• Embodiment 26 The oral product of any of embodiments 16 to 25, wherein the sugar substitute is present in an amount of at least about 95 weight percent.
• Embodiment 27 The oral product of any of embodiments 16 to 26, wherein the sugar alcohol syrup is maltitol syrup.
• Embodiment 28 The oral product of any of embodiments 16 to 27, further comprising an additive selected from the group consisting of flavorants, sweeteners, additional filler components, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• Embodiment 29 The oral product of any of embodiments 16 to 28, further comprising a buffering agent and/or a pH adjuster in an amount sufficient to adjust the pH of the oral product to be in the range of about 5.0 to about 7.0.
• Embodiment 30 The oral product of any of embodiments 16 to 29, wherein the buffering agent and/or the pH adjuster is citric acid.
• Embodiment 31 The oral product of any of embodiments 16 to 30, wherein the water content of the oral product is in the range of about 0.1 weight percent to about 5 weight percent based on the total weight of the oral product.
• Embodiment 32 The oral product of any of embodiments 16 to 31, comprising at least about 80 weight percent of the sugar substitute; at least about 2 weight percent of at least one humectant; at least about 0.1 weight percent of the sugar alcohol syrup; at least about 0.1 weight percent of at least one flavoring agent; and at least about 0.05 weight percent of at least one sweetener.
• Embodiment 33 Use of at least one active ingredient in an oral product, wherein the active ingredient is present in an amount of 10 percent or less by weight based on the total weight of the product.
• Embodiment 34 Use of at least one active ingredient in the oral product of embodiment 33, wherein the oral product is substantially free of a tobacco material.
• Embodiment 35 Use of at least one active ingredient in the oral product of any of embodiments 33 to 34, wherein the oral product is in the form of a pastille or in the form of a lozenge.
• Embodiment 36 Use of a nicotine component in an oral product, wherein the nicotine component is present in an amount of 1 percent or less by weight based on the total weight of the product.
• Embodiment 37 Use of a nicotine component in the oral product of embodiment 36, wherein the oral product is substantially free of a tobacco material.
• Embodiment 38 Use of a nicotine component in the oral product of any of embodiments 36 to 37, wherein the oral product is in the form of a pastille or in the form of a lozenge.
• Embodiment 39 An oral product, the oral product comprising at least one active ingredient in an amount of about 10 percent or less by weight, at least one sugar alcohol in an amount from about 25% to about 45% by weight, and a gum in an amount from about 35% to about 55% by weight, based on the total weight of the product, the product being in the form of a pastille.
• Embodiment 40 The oral product of embodiment 39, wherein the at least one active ingredient is selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• Embodiment 41 The oral product of any of embodiments 39-40, wherein the at least one active ingredient is selected from the group consisting of caffeine, taurine, GABA, theanine, tryptophan, vitamin B6, vitamin B 12, vitamin C, lemon balm extract, ginseng, citicoline, sunflower lecithin, and combinations thereof.
• Embodiment 42 The oral product of any of embodiments 39-41, wherein the at least one active ingredient comprises a combination of caffeine, taurine, and ascorbic acid, optionally further comprising trisodium citrate.
• Embodiment 43 The oral product of embodiment 42, wherein the caffeine is present in an amount of about 2% to about 4% by weight, the taurine is present in an amount of about 2% to about 4% by weight, and the ascorbic acid is present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• Embodiment 44 The oral product of any of embodiments 39-41, wherein the at least one active ingredient comprises theanine, gamma-aminobutyric acid, and optionally lemon balm.
• Embodiment 45 The oral product of embodiment 44, wherein the theanine is present in an amount of about 2% to about 4% by weight, the gamma-aminobutyric acid is present in an amount of about 2% to about 4% by weight, and the lemon balm is present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• Embodiment 46 The oral product of any of embodiments 39-41, wherein the at least one active ingredient comprises caffeine, theanine, and optionally ginseng.
• Embodiment 47 The oral product of embodiment 46, wherein the caffeine is present in an amount of about 2% to about 4%, the theanine is present in an amount of about 2% to about 4%, and the ginseng is present in an amount of about 0.1% to about 1% by weight, based on the total weight of the product.
• Embodiment 48 The oral product of any of embodiments 39-47, wherein the at least one active ingredient is present in an amount in the range of about 6% to about 8% by weight based on the total weight of the product.
• Embodiment 49 The oral product of any of embodiments 39-48, wherein the oral product is substantially free of a tobacco material.
• Embodiment 50 The oral product of any of embodiments 39-49, wherein the oral product is substantially free of nicotine or a nicotine-derived component.
• Embodiment 51 The oral product of any of embodiments 39-50, wherein the at least one sugar alcohol is selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof.
• Embodiment 52 The oral product any of embodiments 39-51, wherein the least one sugar alcohol is selected from the group consisting of isomalt, maltitol, erythritol, and combinations thereof.
• Embodiment 53 The oral product of any of embodiments 39-52, wherein the at least one sugar alcohol comprises isomalt in an amount from about 20% to about 35% by weight, maltitol in an amount from about 1% to about 10% by weight, and erythritol in an amount from about 0.1% to about 2% by weight, based on the total weight of the product.
• Embodiment 54 The oral product of any of embodiments 39-53, wherein the gum is selected from the group consisting of gum arabic, xanthan gum, guar gum, ghatti gum, gum tragacanth, karaya gum, locust bean gum, gellan gum, and combinations thereof.
• Embodiment 55 The oral product of any of embodiments 39-54, further comprising an additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• an additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• Embodiment 56 The oral product of any of embodiments 39-55, wherein the oral pastille product has an outer coating coated thereon.
• Embodiment 57 The oral product of any of embodiments 39-56, wherein the water content of the oral product is in the range of about 5% to about 20% by weight based on the total weight of the oral product.
• Embodiment 58 The oral product of any of embodiments 39-57, wherein the water content of the oral product is in the range of about 5% to about 10% by weight based on the total weight of the oral product.
• Embodiment 59 An oral product, comprising: a sugar alcohol in an amount in the range of 25% to 45% by weight, based on the total weight of the composition; a gum in an amount in the range of about 35% to about 55% by weight; at least one active ingredient in an amount of about 10% or less by weight; a humectant in an amount in the range of about 0.1% to about 5% by weight; a salt in an amount in the range of about 0.1% to about 5% by weight; a flavoring agent in an amount in the range of about 0.1% to about 5% by weight; a water content in the range of about 5% to about 10% by weight; and at least about 0.01% by weight of a sweetener.
• a sugar alcohol in an amount in the range of 25% to 45% by weight, based on the total weight of the composition
• a gum in an amount in the range of about 35% to about 55% by weight
• at least one active ingredient in an amount of about 10% or less by weight
• a humectant in an
• Embodiment 60 A method of preparing an oral product, the method comprising: mixing a gum and at least one active ingredient to provide a combined mixture thereof; adding water, at least one additive, and at least one flavoring agent to the combined mixture to provide an aqueous mixture; separately adding at least one sugar alcohol to the aqueous mixture to provide an oral composition; heating the oral composition; depositing the oral composition into a mold; and curing the oral composition to provide an oral product in the form of a pastille.
• Embodiment 61 The method of embodiment 60, wherein the gum is heated to a temperature in the range of about 40°C to about 80°C.
• Embodiment 62 The method to any of embodiments 60-61, wherein the at least one sugar alcohol is heated to a temperature in the range of about 160°C to about 190°C and then optionally cooled to a temperature in the range of about 120°C to about 150°C prior to being added to the aqueous mixture.
• Embodiment 63 The method of any of embodiments 60-62, wherein heating the oral composition comprises heating to a temperature in the range of about 60°C to about 80°C.
• Embodiment 64 The method of any of embodiments 60-63, wherein the at least on active ingredient is selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• Embodiment 65 The method of any of embodiments 60-64, wherein the at least one sugar alcohol is selected from the group consisting of erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof.
• Embodiment 66 The method of any of embodiments 60-65, wherein the at least one additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• the at least one additive selected from the group consisting of flavorants, sweeteners, additional binders, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• Embodiment 67 An oral product, the oral product comprising an active ingredient in an amount of 10 weight percent or less, a sugar substitute in an amount of at least about 80 weight percent; and a sugar alcohol syrup, the oral product being in the form of a lozenge.
• Embodiment 68 The oral product of embodiment 67, wherein the at least one active ingredient is selected from the group consisting of a nicotine component, botanicals, nutraceuticals, stimulants, amino acids, vitamins, cannabinoids, cannabimimetics, terpenes, and combinations thereof.
• Embodiment 69 The oral product of any one of embodiments 67-68, wherein the at least one active ingredient is selected from the group consisting of caffeine, taurine, GABA, theanine, tryptophan, vitamin B6, vitamin B 12, vitamin C, lemon balm extract, ginseng, citicoline, sunflower lecithin, and combinations thereof.
• Embodiment 70 The oral product of any one of embodiments 67-69, wherein the at least one active ingredient comprises a combination of caffeine, taurine, and ascorbic acid.
• Embodiment 71 The oral product of embodiment 70, wherein the caffeine is present in an amount of about 2% to about 4% by weight, the taurine is present in an amount of about 2% to about 4% by weight, and the ascorbic acid is present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• Embodiment 72 The oral product of any one of embodiments 67-69, wherein the at least one active ingredient comprises theanine, gamma-aminobutyric acid, and optionally lemon balm.
• Embodiment 73 The oral product of embodiment 72, wherein the theanine is present in an amount of about 2% to about 4% by weight, the gamma-aminobutyric acid is present in an amount of about 2% to about 4% by weight, and the lemon balm is present in an amount of about 1% to about 3% by weight, based on the total weight of the product.
• Embodiment 74 The oral product of any one of embodiments 67-69, wherein the at least one active ingredient comprises caffeine, theanine, and optionally ginseng.
• Embodiment 75 The oral product of embodiment 74, wherein the caffeine is present in an amount of about 2% to about 4%, the theanine is present in an amount of about 2% to about 4% by weight, and the ginseng is present in an amount of about 0.1% to about 1% by weight, based on the total weight of the product.
• Embodiment 76 The oral product of any one of embodiments 67-75, wherein the at least one active ingredient is present in an amount in the range of about 6% to about 8% by weight based on the total weight of the product.
• Embodiment 77 The oral product of any one of embodiments 67-76, wherein the oral product is free of a tobacco material.
• Embodiment 78 The oral product of any one of embodiments 67-77, wherein the oral product is free of nicotine or a nicotine-derived component.
• Embodiment 79 The oral product of any one of embodiments 67-78, further comprising a tobacco material.
• Embodiment 80 The oral product of any one of embodiments 67-79, wherein the sugar substitute is a non-hygroscopic sugar alcohol capable of forming a glassy matrix.
• Embodiment 81 The oral product of any one of embodiments 67-80, wherein the sugar substitute is isomalt.
• Embodiment 82 The oral product of any one of embodiments 67-81, wherein the sugar substitute is present in an amount of at least about 85 weight percent.
• Embodiment 83 The oral product of any one of embodiments 67-82, wherein the sugar substitute is present in an amount of at least about 90 weight percent.
• Embodiment 84 The oral product of any one of embodiments 67-83, wherein the sugar substitute is present in an amount of at least about 95 weight percent.
• Embodiment 85 The oral product of any one of embodiments 67-84, wherein the sugar alcohol syrup is maltitol syrup.
• Embodiment 86 The oral product of any one of embodiments 67-85, further comprising an additive selected from the group consisting of flavorants, sweeteners, additional filler components, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• an additive selected from the group consisting of flavorants, sweeteners, additional filler components, emulsifiers, disintegration aids, humectants, salts, and mixtures thereof.
• Embodiment 87 The oral product of any one of embodiments 67-86, further comprising a buffering agent and/or a pH adjuster in an amount sufficient to adjust the pH of the oral product to be in the range of about 5.0 to about 7.0.
• Embodiment 88 The oral product of any one of embodiments 67-87, wherein the water content of the oral product is in the range of about 0.1 weight percent to about 5 weight percent based on the total weight of the oral product.
• Embodiment 89 The oral product of any one of embodiments 1-88, wherein the at least one active ingredient comprises: theanine; theanine and tryptophan; or theanine and vitamin B6, vitamin B 12, or both.
• Embodiment 90 The oral product of embodiment 89, comprising theanine and one or both of vitamins B6 and vitamin B 12.
• Embodiment 91 The oral product of any one of embodiments 1-90, further comprising magnesium, such as magnesium in an amount by weight from about 0.1% to about 2%, or from about 0.2 to about 1%, based on elemental magnesium.
• magnesium such as magnesium in an amount by weight from about 0.1% to about 2%, or from about 0.2 to about 1%, based on elemental magnesium.
• Oral products as described herein may generally include a mixture of ingredients in the form of a composition.
• the compositions provided herein may include one or more active ingredients (e.g., a tobacco material and/or nicotine) and one or more additives (e.g., a filler, a binder component, a flavorant, etc..) that combine to form a product configured for oral use.
• active ingredients e.g., a tobacco material and/or nicotine
• additives e.g., a filler, a binder component, a flavorant, etc..
• Oral products as described herein may be provided in various different forms and with various combinations of ingredients.
• products of the present disclosure may be provided in one of two forms, for example, in the form of a pastille-type product or a lozenge-type product.
• the pastille- and lozenge-type products according to embodiments of the present disclosure may be configured for oral use and advantageously can provide different characteristics and properties upon insertion into the oral cavity of a user of that product.
• Certain products can exhibit, for example, one or more of the following characteristics: crispy, granular, chewy, syrupy, pasty, fluffy, smooth, and/or creamy in certain embodiments, the desired textural properly can be selected from the group consisting of adhesiveness, cohesiveness, density, dryness, fracturability, graininess, gumminess, hardness, heaviness, moisture absorption, moisture release, mouthcoating, roughness, slipperiness, smoothness, viscosity, wetness, and combinations thereof.
• the term "configured for oral use” as used herein means that the product is provided in a form such that during use, saliva in the mouth of the user causes one or more of the components of the product (e.g., flavoring agents and/or nicotine) to pass into the mouth of the user.
• the product is adapted to deliver components to a user through mucous membranes in the user's mouth and, in addition, said component is an active ingredient (including, but not limited to, for example, nicotine) that can be absorbed through the mucous membranes in the mouth when the product is used.
• the product may be adapted to deliver flavor components to a user in addition to the active ingredient.
• the products comprising the compositions of the present disclosure may be dissolvable.
• dissolve refers to compositions having aqueous-soluble components that interact with moisture in the oral cavity and enter into solution, thereby causing gradual consumption of the product.
• the dissolvable product is capable of lasting in the user’s mouth for a given period of time until it completely dissolves. Dissolution rates can vary over a wide range, from about 1 minute or less to about 60 minutes.
• fast release mixtures typically dissolve and/or release the active substance in about 2 minutes or less, often about 1 minute or less (e.g., about 50 seconds or less, about 40 seconds or less, about 30 seconds or less, or about 20 seconds or less). Dissolution can occur by any means, such as melting, mechanical disruption (e.g., chewing), enzymatic or other chemical degradation, or by disruption of the interaction between the components of the mixture.
• the product can be meltable as discussed, for example, in US Patent App. Pub. No. 2012/0037175 to Cantrell et al. In other embodiments, the products do not dissolve during the product’s residence in the user’s mouth.
• the products disclosed herein may be in the form of a dissolvable and lightly chewable pastille product for oral use.
• the term “pastille” refers to a dissolvable oral product made by solidifying a liquid or gel composition, such as a composition that includes a gelling or binding agent, so that the final product is a hardened solid gel.
• the pastille products of the disclosure are characterized by sufficient cohesiveness to withstand light chewing action in the oral cavity without rapidly disintegrating. The pastille products of the disclosure typically do not exhibit a highly deformable chewing quality as found in conventional chewing gum.
• the products disclosed herein may be in the form of a dissolvable lozenge product configured for oral use.
• Example lozenge-type products of the invention have the form of a lozenge, tablet, microtab, or other tablet-type product. See, for example, the types of nicotine- containing lozenges, lozenge formulations, lozenge formats and configurations, lozenge characteristics and techniques for formulating or manufacturing lozenges set forth in US Pat. Nos. 4,967,773 to Shaw;
• lozenge-type products may exhibit translucence or transparency.
• the desired transparency or translucency of the product can be quantified by any known method.
• optical methods such as turbidimetry (or nephelometry) and colorimetry may be used to quantify the cloudiness (light scattering) and the color (light absorption), respectively, of the products.
• Translucency can also be confirmed by visual inspection by simply holding the product up to a light source and determining if light travels through the material or product in a diffuse manner.
• Oral products of the present disclosure may be provided in the specific physical forms noted above (e.g., such as in the form of a pastille or a lozenge) by altering the water content, for example, the water content of the products may be provided within a specified range so as to dictate the final form of the product.
• the water content of the products described herein, prior to use by a consumer of the product may vary within such ranges according to the desired properties and characteristics, in addition to dictating the final form of the product.
• pastille-type products typically possess a water content in the range of about 5 to about 20 weight percent, based on the total weight of the composition.
• the moisture content of a pastille product is within the range of about 5 to about 25 weight percent, often about 8 to about 20 weight percent, more often about 10 to about 15 weight percent, based on the total weight of the product unit.
• the moisture content of a pastille product may be at least about 5 weight percent, at least about 10 weight percent, at least about 15 weight percent, or at least about 20 weight percent, based on the total weight of the product.
• lozenge-type products typically possess a water content in the range of about 0.1 to about 5 weight percent, based on the total weight of the composition.
• the moisture content of a lozenge product is less than about 5 weight percent, less than about 3 weight percent, less than about 2 weight percent, or less than about 1 weight percent, based on the total weight of the product unit.
• the moisture content of a lozenge product as described herein may be within the range of about 0.1 to about 5 weight percent, about 0.5 to about 3 weight percent, or about 1 to about 2 weight percent, based on the total weight of the product.
• pastille- and lozenge-type products of the present disclosure may incorporate various different additives in addition to at least one active ingredient and may be prepared according to a variety of different methods commonly known in the art for preparing pastille- and lozenge-type products.
• Example compositions, products, and methods of preparing such products will be detailed herein below.
• Pastille products of the present disclosure typically include a composition comprising at least one active ingredient in an amount of less than about 10 weight percent (e.g., a nicotine compound), a gum, and a sugar alcohol as a filler component.
• a composition comprising at least one active ingredient in an amount of less than about 10 weight percent (e.g., a nicotine compound), a gum, and a sugar alcohol as a filler component.
• Any active ingredient e.g., a tobacco material and/or an active ingredient
• Such active ingredients may be added as a singular active ingredient, or in combinations with one or more other active ingredients.
• the active ingredient may be provided in liquid form or in a dry powder or particulate form.
• the active ingredient typically is present in an amount from about 0.1 weight percent to about 10 weight percent, such as, e.g., from about 0.1 weight percent, about 0.5 weight percent, about 1 weight percent, about 1.5 weight percent, about 2 weight percent, about 2.5 weight percent, about 3 weight percent, about 3.5 weight percent, about 4 weight percent, or about 4.5 weight percent, to about 5.5 weight percent, about 6 weight percent, about 6.5 weight percent, about 7 weight percent, about 7.5 weight percent, about 8 weight percent, about 8.5 weight percent, about 9 weight percent, about 9.5 weight percent, or about 10 weight percent, based on the total weight of the composition.
• the active ingredient may be present in an amount of less than about 10 weight percent, less than about 9 weight percent, less than about 8 weight percent, less than about 7 weight percent, less than about 6 weight percent, less than about 5 weight percent, less than about 4 weight percent, less than about 3 weight percent, less than about 2 weight percent, or less than about 1 weight percent, based on the total weight of the composition.
• a gum may be employed in amounts sufficient to provide the desired physical attributes and physical integrity to the pastille products.
• the gum may function as a binder component in the oral product.
• a representative amount of gum may make up at least about 5 percent or at least about 10 percent of the total weight of the pastille composition.
• the gum(s) of the composition will be present in an amount of at least about 30 weight percent, at least about 35 weight percent, at least about 40 weight percent, at least about 45 weight percent, or at least about 50 weight percent, based on the total weight of the composition.
• the gum in the composition may be present in an amount of about 35 weight percent to about 55 weight percent, based on the total weight of the composition.
• the total amount of gum within the pastille product will not exceed about 55 percent of the total weight of the composition.
• the amount of gum within a desirable composition will not exceed about 65 percent, and frequently will not exceed about 60 percent, of the total weight of the composition.
• the gum includes a natural gum.
• natural gums e.g., such as gum arabic
• a natural gum may be incorporated into the pastille products as a softener.
• use of a natural gum as a softener provides the desired textural qualities necessary for forming pastille compositions, particularly those described herein.
• increasing the amount of a natural gum e.g., gum arabic
• decreasing the amount of sugar alcohol can advantageously increase softness in the resulting pastille product.
• a natural gum refers to polysaccharide materials of natural origin that are useful as softening agents.
• Representative natural gums derived from plants which are typically water soluble to some degree, include xanthan gum, guar gum, gum arabic, ghatti gum, gum tragacanth, karaya gum, locust bean gum, gellan gum, and combinations thereof.
• gum arabic may be used as an example natural gum which provides the above noted softening characteristics when incorporated into the pastille compositions of the present disclosure.
• the gum can optionally include a tobacco-derived material in the form of a binder, which can be combined with one or more additional binder components.
• the gum component comprises gum arabic in combination with a tobacco-derived binder as described herein.
• the amount of tobacco-derived binder within the composition is at least about 0.5 percent or at least about 1 percent or at least about 1.5 percent, on a weight basis of the composition.
• An example weight range is about 0.5 to about 10 weight percent, more often about 1 to about 5 weight percent.
• pastille products of the present disclosure may comprise at least one sugar alcohol in the form of a filler component.
• Sugar alcohols are particularly advantageous as filler components in the pastilles of the disclosure because such materials contribute some sweetness and do not disrupt the desired chewable characteristics of the final product.
• Sugar alcohols are polyols derived from monosaccharides or disaccharides that have a partially or fully hydrogenated form.
• Example sugar alcohols have between about 4 and about 20 carbon atoms and include erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol, and combinations thereof (e.g., hydrogenated starch hydrolysates).
• isomalt may be incorporated as the sole filler component.
• a sugar alcohol is typically added to compositions of the disclosure in the form of an aqueous solution or suspension, such as a solution or suspension with a solids content of about 50 to about 90 weight percent. Combinations of a sugar alcohol with a further filler component can also be used.
• a filler component often fulfills multiple functions, such as enhancing certain organoleptic properties such as texture and mouthfeel, enhancing cohesiveness or compressibility of the product, and the like.
• a representative amount of filler may make up at least about 10 percent, at least about 20 percent, or at least about 25 percent, based on the total weight of the composition.
• the amount of filler within the composition will not exceed about 50 percent, and frequently will not exceed about 40 percent, of the total weight of the composition.
• a typical filler range is about 15 weight percent to about 50 weight percent, about 25 weight percent to about 45 weight percent, or about 30 weight percent to about 40 weight percent.
• Lozenge products of the present disclosure typically include composition comprising at least one active ingredient in an amount of less than about 2 weight percent (e.g., a nicotine compound), a sugar substitute in an amount of at least about 80 weight percent, and a sugar alcohol syrup.
• Any active ingredient e.g., a tobacco material and/or an active ingredient as discussed herein below is meant to be suitable for use as an active ingredient in the lozenge compositions provided herein.
• Such active ingredients may be added as a singular active ingredient, or in combinations with one or more other active ingredients.
• the active ingredient may be provided in liquid form or in a dry powder or particulate form. As noted above, the active ingredient typically is present in an amount from about 0.
• 1 weight percent to about 10 weight percent such as, e.g., from about 0.1 weight percent to about 10 weight percent, such as, e.g., from about 0.1 weight percent, about 0.5 weight percent, about 1 weight percent, about 1.5 weight percent, about 2 weight percent, about 2.5 weight percent, about 3 weight percent, about 3.5 weight percent, about 4 weight percent, or about 4.5 weight percent, to about 5.5 weight percent, about 6 weight percent, about 6.5 weight percent, about 7 weight percent, about 7.5 weight percent, about 8 weight percent, about 8.5 weight percent, about 9 weight percent, about 9.5 weight percent, or about 10 weight percent, based on the total weight of the composition.
• the active ingredient may be present in an amount of less than about 10 weight percent, less than about 9 weight percent, less than about 8 weight percent, less than about 7 weight percent, less than about 6 weight percent, less than about 5 weight percent, less than about 4 weight percent, less than about 3 weight percent, less than about 2 weight percent, or less than about 1 weight percent, based on the total weight of the composition.
• the lozenge product comprises a sugar substitute.
• the sugar substitute is typically provided in pure, solid form (e.g., granular or powdered form).
• the sugar substitute is dry, comprising a very low water content.
• the sugar substitute can comprise less than about 5% water by weight, less than about 3% water by weight, less than about 2% water by weight, or less than about 1% water by weight.
• the sugar substitute can be any sugarless material (i.e., sucrose-free material) and can be natural or synthetically produced.
• the sugar substitute used in the products described herein can be nutritive or nonnutritive.
• the sugar substitute is commonly a sugar alcohol.
• Sugar alcohols that may be useful according to the present invention include, but are not limited to, erythritol, threitol, arabitol, xylitol, ribotol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol, lactitol, polyglycitol, and mixtures thereof.
• the sugar alcohol is selected from the group consisting of erythritol, sorbitol, and isomalt.
• the amount of sugar substitute in the lozenge compositions can vary, but is typically at least about 75%, at least about 80%, at least about 85%, or at least about 90%, or at least about 95% by weight of the composition.
• the sugar substitute is capable of forming a glassy matrix.
• the formation of a glassy matrix is commonly characterized by a translucent/transparent appearance.
• the sugar substitute is substantially non-hygroscopic. Non-hygroscopic materials typically do not absorb, adsorb, and/or retain a significant quantity of moisture from the air.
• the sugar substitute exhibits a weight gain of water of less than about 50% upon exposure to conditions of 25 °C, 80% relative humidity for two weeks.
• the sugar substitute exhibits a weight gain of less than about 30%, less than about 20%, less than about 10%, less than about 5%, less than about 2%, or less than about 1% upon exposure to conditions of 25 °C, 80% relative humidity for two weeks.
• Non-hygroscopic materials can provide the benefit of reducing the tendency of the lozenge product to tackily upon exposure to humidity.
• the sugar substitute comprises one or more sugar alcohols.
• the sugar substitute is isomalt.
• Isomalt is a disaccharide that is typically made by enzymatic rearrangement of sucrose into isomaltulose, followed by hydrogenation to give an equimolar composition of 6-O-a-D-glucopyranosido-D-sorbitol (1,6-GPS) and 1-O-a-D-glucopyranosido-D-mannitol- dihy drate (1,1 -GPM-dihy drate) .
• the lozenge products of the present disclosure may comprise a syrup, e.g., a sugar syrup or a sugar alcohol syrup.
• a syrup e.g., a sugar syrup or a sugar alcohol syrup.
• Sud alcohol syrup as used herein is intended to refer to a thick solution of sugar alcohol in water, e.g., having greater than about 40% solids, preferably having greater than about 50% solids, greater than about 60% solids, greater than about 70% solids, or greater than about 80% solids.
• the solid content of the sugar alcohol syrup primarily comprises the named sugar alcohol (i.e., maltitol syrup typically comprises greater than about 80%, greater than about 85%, or greater than about 90% by weight maltitol on a dry basis).
• Sugar alcohol syrups are generally prepared by heating a solution of the sugar alcohol in water and cooling the mixture to give a viscous composition.
• the resulting syrup is typically characterized by a relatively high concentration of sugar alcohol and relatively high stability (i.e., the sugar alcohol typically does not crystallize from solution, e.g., at room temperature).
• the syrup e.g., sugar alcohol syrup
• sugar alcohol syrup desirably is capable of affecting the re-crystallization of a melted sugar substitute.
• One example sugar alcohol syrup that is particularly useful according to the present disclosure is maltitol syrup.
• Other sugar alcohol syrups can be used, including, but not limited to, com syrup, golden syrup, molasses, xylitol, mannitol, glycerol, erythritol, threitol, arabitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, lactitol, and polyglycitol syrups.
• sugar alcohol syrups can be prepared or can be obtained from commercial sources.
• maltitol syrups are commercially available from such suppliers as Com Products Specialty Ingredients.
• sugar alcohol symps may be preferred, sugar symps can, in certain embodiments, be used in place of or in combination with the sugar alcohol symp.
• com symp, golden symp, and/or molasses can be used.
• the amount of sugar alcohol symp added to the lozenge composition mixture is typically that amount required to slow recry stallization of the sugar substitute in melted form. It should be noted that it may be possible to vary the amount of sugar alcohol symp depending on the composition of the remaining ingredients to ensure that the recrystallization is sufficiently slow to provide a material with the desired characteristics (e.g., a desired level of translucency/transparency). Accordingly, the amount of sugar alcohol symp can vary, but typically ranges from about 0.1% to about 2%, often from about 0.5% to about 1.5%, and more often about 1% by weight of the smokeless tobacco product mixture. In certain embodiments, the amount of sugar alcohol syrup is higher, for example, up to about 2% by weight of the mixture, up to about 5% by weight of the mixture, up to about 10% by weight of the mixture, or up to about 20% by weight of the mixture
• compositions and products as disclosed herein includes one or more active ingredients.
• an "active ingredient” refers to one or more substances belonging to any of the following categories: API (active pharmaceutical ingredient), food additives, natural medicaments, and naturally occurring substances that can have an effect on humans.
• Example active ingredients include any ingredient known to impact one or more biological functions within the body, such as ingredients that furnish pharmacological activity or other direct effect in the diagnosis, cure, mitigation, treatment, or prevention of disease, or which affect the structure or any function of the body of humans (e.g., provide a stimulating action on the central nervous system, have an energizing effect, an antipyretic or analgesic action, or an otherwise useful effect on the body).
• the active ingredient may be of the type generally referred to as dietary supplements, nutraceuticals, "phytochemicals” or “functional foods.”
• dietary supplements e.g., nutraceuticals, "phytochemicals” or “functional foods.”
• Non-limiting examples of active ingredients include those falling in the categories of botanical ingredients, stimulants, amino acids, nicotine components, and/or pharmaceutical, nutraceutical, and medicinal ingredients (e.g., vitamins, such as A, B3, B6, B12, and C, and/or cannabinoids, such as tetrahydrocannabinol (THC) and cannabidiol (CBD)). Each of these categories is further described herein below.
• the particular choice of active ingredients will vary depending upon the desired flavor, texture, and desired characteristics of the particular product.
• the active ingredient is selected from the group consisting of caffeine, taurine, GABA, theanine, tryptophan, vitamin B6, vitamin B 12, vitamin C, lemon balm extract, ginseng, citicoline, sunflower lecithin, and combinations thereof.
• the active ingredient can include a combination of caffeine, theanine, and optionally ginseng.
• the active ingredient includes a combination of theanine, gamma-amino butyric acid (GABA), and optionally lemon balm extract.
• the active ingredient includes theanine, theanine and tryptophan, theanine and one or more of B vitamin B6 and vitamin B 12, or tryptophan, theanine and one or more of B vitamin B6 and vitamin B 12.
• the active ingredient includes a combination of caffeine, taurine, and vitamin C, optionally further including one or more B vitaimins (e.g., vitamin B6 or B12).
• a magnesium salt e.g., magnesium gluconate
• the particular percentages of active ingredients present will vary depending upon the desired characteristics of the particular product. Typically, an active ingredient or combination thereof is present in a total concentration of at least about 0.001% by weight of the composition, such as in a range from about 0.001% to about 20%.
• the active ingredient or combination of active ingredients is present in a concentration from about 0.1% w/w to about 10% by weight, such as, e.g., from about 0.5% w/w to about 10%, from about 1% to about 10%, from about 1% to about 5% by weight, based on the total weight of the composition.
• the active ingredient or combination of active ingredients is present in a concentration of from about 0.001%, about 0.01%, about 0.1% , or about 1%, up to about 20% by weight, such as, e.g., from about 0.001%, about 0.002%, about 0.003%, about 0.004%, about 0.005%, about 0.006%, about 0.007%, about 0.008%, about 0.009%, about 0.01%, about 0.02%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.9%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%,
• the active ingredient comprises a botanical ingredient.
• botanical ingredient refers to any plant material or fungal-derived material, including plant material in its natural form and plant material derived from natural plant materials, such as extracts or isolates from plant materials or treated plant materials (e.g., plant materials subjected to heat treatment, fermentation, bleaching, or other treatment processes capable of altering the physical and/or chemical nature of the material).
• a “botanical” includes, but is not limited to, "herbal materials,” which refer to seed-producing plants that do not develop persistent woody tissue and are often valued for their medicinal or sensory characteristics (e.g., teas or tisanes).
• compositions as disclosed herein can be characterized as free of any tobacco material (e.g., any embodiment as disclosed herein may be completely or substantially free of any tobacco material).
• substantially free is meant that no tobacco material has been intentionally added.
• certain embodiments can be characterized as having less than 0.001% by weight of tobacco, or less than 0.0001%, or even 0% by weight of tobacco.
• a botanical When present, a botanical is typically at a concentration of from about 0.01% w/w to about 10% by weight, such as, e.g., from about 0.01% w/w, about 0.05%, about 0.1%, or about 0.5%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% by weight, based on the total weight of the composition.
• the botanical materials useful in the present disclosure may comprise, without limitation, any of the compounds and sources set forth herein, including mixtures thereof. Certain botanical materials of this type are sometimes referred to as dietary supplements, nutraceuticals, "phytochemicals” or “functional foods.” Certain botanicals, as the plant material or an extract thereof, have found use in traditional herbal medicine, and are described further herein.
• Non-limiting examples of botanicals or botanical-derived materials include ashwagandha, Bacopa monniera, baobab, basil, Centella asiatica, Chai-hu, chamomile, cherry blossom, chlorophyll, cinnamon, citrus, cloves, cocoa, cordyceps, curcumin, damiana, Dorstenia arifolia, Dorstenia odorata, essential oils, eucalyptus, fennel, Galphimia glauca, ginger, Ginkgo biloba, ginseng (e.g., Panax ginseng), green tea, Griffonia simplicifolia, guarana, cannabis, hemp, hops, jasmine, Kaempferia parviflora (Thai ginseng), kava, lavender, lemon balm, lemongrass, licorice, lutein, maca, matcha, Nardostachys chinensis, oil-based extract of Viola odorata, peppermint, quercetin,
• the active ingredient comprises lemon balm.
• Lemon balm (. Melissa officinalis) is a mildly lemon-scented herb from the same family as mint ( Lamiaceae ). The herb is native to Europe, North Africa, and West Asia. The tea of lemon balm, as well as the essential oil and the extract, are used in traditional and alternative medicine.
• the active ingredient comprises lemon balm extract.
• the lemon balm extract is present in an amount of from about 1 to about 4% by weight, based on the total weight of the composition.
• the active ingredient comprises ginseng.
• Ginseng is the root of plants of the genus Panax, which are characterized by the presence of unique steroid saponin phytochemicals (ginsenosides) and gintonin. Ginseng finds use as a dietary supplement in energy drinks or herbal teas, and in traditional medicine. Cultivated species include Korean ginseng ( P . ginseng), South China ginseng (P. notoginseng), and American ginseng (P. quinquefolius). American ginseng and Korean ginseng vary in the type and quantity of various ginsenosides present. In some embodiments, the ginseng is American ginseng or Korean ginseng. In specific embodiments, the active ingredient comprises Korean ginseng. In some embodiments, ginseng is present in an amount of from about 0.4 to about 0.6% by weight, based on the total weight of the composition.
• the active ingredient comprises one or more stimulants.
• stimulants refers to a material that increases activity of the central nervous system and/or the body, for example, enhancing focus, cognition, vigor, mood, alertness, and the like.
• Non-limiting examples of stimulants include caffeine, theacrine, theobromine, and theophylline.
• Theacrme (1,3,7,9-tetramethyluric acid) is a purine alkaloid which is structurally related to caffeine, and possesses stimulant, analgesic, and anti-inflammatory effects.
• Present stimulants may be natural, naturally derived, or wholly synthetic.
• certain botanical materials may possess a stimulant effect by virtue of the presence of e.g., caffeine or related alkaloids, and accordingly are “natural” stimulants.
• the stimulant e.g., caffeine, theacrine
• caffeine can be obtained by extraction and purification from botanical sources (e.g., tea).
• whole synthetic it is meant that the stimulant has been obtained by chemical synthesis.
• the active ingredient comprises caffeine.
• the caffeine is present in an encapsulated form.
• Vitashure ® available from Balchem Corp., 52 Sunrise Park Road, New Hampton, NY, 10958.
• a stimulant or combination of stimulants is typically at a concentration of from about 0.1% w/w to about 15% by weight, such as, e.g., from about 0.1% w/w, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.9%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% by weight, based on the total weight of the composition.
• the composition comprises caffeine in an amount of from about 1.5 to about 6% by weight, based on the total weight of the composition;
• the active ingredient comprises an amino acid.
• amino acid refers to an organic compound that contains amine (-NH 2 ) and carboxyl (-COOH) or sulfonic acid (SO 3 H) functional groups, along with a side chain (R group), which is specific to each amino acid.
• Amino acids may be proteinogenic or non-proteinogenic. By “proteinogenic” is meant that the amino acid is one of the twenty naturally occurring amino acids found in proteins.
• the proteinogenic amino acids include alanine, arginine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine.
• non- proteinogenic is meant that either the amino acid is not found naturally in protein, or is not directly produced by cellular machinery (e.g., is the product of post-tranlational modification).
• Non-limiting examples of non- proteinogenic amino acids include gamma-aminobutyric acid (GABA), taurine (2-aminoethanesulfonic acid), theanine (L-y-gSutamylethyiamide), hydroxyproline, and beta-alanine.
• the active ingredient comprises theanine.
• the active ingredient comprises GABA.
• the active ingredient comprises a combination of theanine and GABA.
• the active ingredient is a combination of theanine, GABA, and lemon balm.
• the active ingredient is a combination of caffeine, theanine, and ginseng.
• the active ingredient comprises taurine.
• the active ingredient is a combination of caffeine and taurine.
• certain amino acids such as theanine, tryptophan, GABA, or taurine, can have beneficial impact on mood, anxiety level, focus, or cognitive performance, particularly when combined with other active ingredients, such as caffeine or certain botanicals.
• an amino acid or combination of amino acids is typically at a concentration of from about 0.01% w/w to about 15% by weight, such as, e.g., from about from about 0.1% w/w, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.9%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or about 15% by weight, based on the total weight of the composition.
• the at least one active ingredient comprises tryptophan in an amount by weight from about 0.03% to about 1%, or from about 0.05% to about 0.5%.
• the active ingredient comprises a vitamin or combination of vitamins.
• vitamin refers to an organic molecule (or related set of molecules) that is an essential micronutrient needed for the proper functioning of metabolism in a mammal.
• vitamins required by human metabolism which are: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as well as all-trans-beta-carotene and other provitamin A carotenoids), vitamin B 1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic acid or folate), vitamin B 12 (cobalamins), vitamin C (ascorbic acid), vitamin D (calciferols), vitamin E (tocopherols and tocotrienols), and vitamin K (quinones).
• the active ingredient comprises vitamin C.
• the active ingredient comprises vitamin C.
• a vitamin or combination of vitamins is typically at a concentration of from about 0.0001% to about 6% by weight, such as, e.g., from about 0.0001, about 0.001, about 0.01%, about 0.02%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, or about 0.1% w/w, to about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5% , or about 6% by weight, based on the total weight of the composition.
• the active ingredient comprises vitamin B6 in an amount from about 0.008% to about 0.06% by weight, or from about 0.01% to about 0.04% by weight.
• the active ingredient comprises vitamin B 12 in an amount from about 0.0001% to about 0.007% by weight, or from about 0.0005% to about 0.001% by weight.
• the active ingredient comprises a combination of vitamin B6 and vitamin B 12 in a total amount by weight from about 0.008% to about 0.07%.
• the active ingredient comprises one or more antioxidants.
• antioxidant refers to a substance which prevents or suppresses oxidation by terminating free radical reactions, and may delay or prevent some types of cellular damage. Antioxidants may be naturally occurring or synthetic. Naturally occurring antioxidants include those found in foods and botanical materials. Nonlimiting examples of antioxidants include certain botanical materials, vitamins, polyphenols, and phenol derivatives.
• Examples of botanical materials which are associated with antioxidant characteristics include without limitation acai berry, alfalfa, allspice, annatto seed, apricot oil, basil, bee balm, wild bergamot, black pepper, blueberries, borage seed oil, bugleweed, cacao, calamus root, catnip, catuaba, cayenne pepper, chaga mushroom, chervil, cinnamon, dark chocolate, potato peel, grape seed, ginseng, gingko biloba, Saint John's Wort, saw palmetto, green tea, black tea, black cohosh, cayenne, chamomile, cloves, cocoa powder, cranberry, dandelion, grapefruit, honeybush, echinacea, garlic, evening primrose, feverfew, ginger, goldenseal, hawthorn, hibiscus flower, jiaogulan, kava, lavender, licorice, marjoram, milk thistle, mints (menthe), oo
• Such botanical materials may be provided in fresh or dry form, essential oils, or may be in the form of an extracts.
• the botanical materials (as well as their extracts) often include compounds from various classes known to provide antioxidant effects, such as minerals, vitamins, isoflavones, phytoesterols, allyl sulfides, dithiolthiones, isothiocyanates, indoles, lignans, flavonoids, polyphenols, and carotenoids.
• Examples of compounds found in botanical extracts or oils include ascorbic acid, peanut endocarb, resveratrol, sulforaphane, beta-carotene, lycopene, lutein, co-enzyme Q, carnitine, quercetin, kaempferol, and the like. See, e.g., Santhosh et ak, Phytomedicine, 12(2005) 216-220, which is incorporated herein by reference.
• Non-limiting examples of other suitable antioxidants include citric acid, Vitamin E or a derivative thereof, a tocopherol, epicatechol, epigallocatechol, epigallocatechol gallate, erythorbic acid, sodium erythorbate, 4-hexylresorcinol, theaflavin, theaflavin monogallate A or B, theaflavin digallate, phenolic acids, glycosides, quercitrin, isoquercitrin, hyperoside, polyphenols, catechols, resveratrols, oleuropein, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), and combinations thereof.
• a tocopherol epicatechol, epigallocatechol, epigallocatechol gallate
• erythorbic acid sodium erythorbate
• 4-hexylresorcinol theaf
• an antioxidant is typically at a concentration of from about 0.001% w/w to about 10% by weight, such as, e.g., from about 0.001%, about 0.005%, about 0.01% w/w, about 0.05%, about 0.1%, or about 0.5%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10%, based on the total weight of the composition.
• the active ingredient comprises a nicotine component.
• nicotine component is meant any suitable form of nicotine (e.g., free base or salt) for providing oral absorption of at least a portion of the nicotine present.
• the nicotine component is selected from the group consisting of nicotine free base and a nicotine salt.
• the nicotine component is nicotine in its free base form, which easily can be adsorbed in for example, a microcrystalline cellulose material to form a microcrystalline cellulose-nicotine carrier complex. See, for example, the discussion of nicotine in free base form in US Pat. Pub. No. 2004/0191322 to Hansson, which is incorporated herein by reference.
• the nicotine component can be employed in the form of a salt.
• Salts of nicotine can be provided using the types of ingredients and techniques set forth in US Pat. No. 2,033,909 to Cox et al. and Perfetti, Beitrage Tabak Kauutz Int., 12: 43-54 (1983), which are incorporated herein by reference. Additionally, salts of nicotine are available from sources such as Pfaltz and Bauer, Inc. and K&K Laboratories, Division of ICN Biochemicals, Inc.
• the nicotine component is selected from the group consisting of nicotine free base, a nicotine salt such as hydrochloride, dihydrochloride, monotartrate, bitartrate, sulfate, salicylate, and nicotine zinc chloride.
• the nicotine can be in the form of a resin complex of nicotine, where nicotine is bound in an ion-exchange resin, such as nicotine polacrilex, which is nicotine bound to, for example, a polymethacrilic acid, such as Amberlite IRP64, Purolite Cl 15HMR, or Doshion P551.
• an ion-exchange resin such as nicotine polacrilex
• a polymethacrilic acid such as Amberlite IRP64, Purolite Cl 15HMR, or Doshion P551.
• a nicotine-polyacrylic carbomer complex such as with Carbopol 974P.
• nicotine may be present in the form of a nicotine polyacrylic complex.
• the nicotine component when present, is in a concentration of at least about 0.001% by weight of the composition, such as in a range from about 0.001% to about 10%.
• the nicotine component is present in a concentration from about 0.1% w/w to about 10% by weight, such as, e.g., from about 0.1% w/w, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.9%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% by weight, calculated as the free base and based on the total weight of the composition.
• the nicotine component is present in a concentration from about 0.1% w/w to about 3% by weight, such as, e.g., from about 0.1% w/w to about 2.5%, from about 0.1% to about 2.0%, from about 0.1% to about 1.5%, or from about 0.1% to about 1% by weight, calculated as the free base and based on the total weight of the composition.
• the products or compositions of the disclosure can be characterized as free of any nicotine component (e.g., any embodiment as disclosed herein may be completely or substantially free of any nicotine component).
• substantially free is meant that no nicotine has been intentionally added, beyond trace amounts that may be naturally present in e.g., a botanical material.
• certain embodiments can be characterized as having less than 0.001% by weight of nicotine, or less than 0.0001%, or even 0% by weight of nicotine, calculated as the free base.
• the active ingredient comprises a nicotine component (e.g., any product or composition of the disclosure, in addition to comprising any active ingredient or combination of active ingredients as disclosed herein, may further comprise a nicotine component).
• a nicotine component e.g., any product or composition of the disclosure, in addition to comprising any active ingredient or combination of active ingredients as disclosed herein, may further comprise a nicotine component.
• the active ingredient comprises one or more cannabinoids.
• cannabinoid refers to a class of diverse chemical compounds that acts on cannabinoid receptors, also known as the endocannabinoid system, in cells that alter neurotransmitter release in the brain. Ligands for these receptor proteins include the endocannabinoids produced naturally in the body by animals; phytocannabinoids, found in cannabis; and synthetic cannabinoids, manufactured artificially.
• Cannabinoids found in cannabis include, without limitation: cannabigerol (CBG), cannabichromene (CBC), cannabidiol (CBD), tetrahydrocannabinol (THC), cannabinol (CBN), cannabinodiol (CBDL), cannabicyclol (CBL), cannabivarin (CBV), tetrahydrocannabivarin (THCV), cannabidivarin (CBDV), cannabichromevarin (CBCV), cannabigerovarin (CBGV), cannabigerol monomethyl ether (CBGM), cannabinerolic acid, cannabidiolic acid (CBDA), cannabinol propyl variant (CBNV), cannabitriol (CBO), tetrahydrocannabinolic acid (THCA), and tetrahydrocannabivarinic acid (THCV A).
• CBD cannabigerol
• the cannabinoid is selected from tetrahydrocannabinol (THC), the primary psychoactive compound in cannabis, and cannabidiol (CBD) another major constituent of the plant, but which is devoid of psychoactivity. All of the above compounds can be used in the form of an isolate from plant material or synthetically derived.
• the active ingredient can be a cannabimimetic, which is a class of compounds derived from plants other than cannabis that have biological effects on the endocannabinoid system similar to cannabinoids.
• cannabimimetic is a class of compounds derived from plants other than cannabis that have biological effects on the endocannabinoid system similar to cannabinoids. Examples include yangonin, alpha-amyrin or beta-amyrin (also classified as terpenes), cyanidin, curcumin (tumeric), catechin, quercetin, salvinorin A, N-acylethanolamines, and N-alkylamide lipids.
• a cannabinoid e.g., CBD
• cannabimimetic is typically in a concentration of at least about 0.1% by weight of the composition, such as in a range from about 0.1% to about 30%, such as, e.g., from about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.9%, to about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 15%, about 20%, or about 30% by weight, based on the total weight of the composition.
• CBD cannabinoid
• cannabimimetic is typically in a concentration of at least about 0.1% by weight of the composition, such as in a range from about 0.1% to about 30%, such as, e.g., from about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, or about 0.
• terpenes Active ingredients suitable for use in the present disclosure can also be classified as terpenes, many of which are associated with biological effects, such as calming effects.
• Terpenes are understood to have the general formula of (C ⁇ H 8 ) consult and include monoterpenes, sesquiterpenes, and diterpenes.
• Terpenes can be acyclic, monocyclic or bicyclic in structure. Some terpenes provide an entourage effect when used in combination with cannabinoids or cannabimimetics.
• Examples include beta-caryophyllene, linalool, limonene, beta-citronellol, linalyl acetate, pinene (alpha or beta), geraniol, carvone, eucalyptol, menthone, iso- menthone, piperitone, myrcene, beta-bourbonene, and germacrene, which may be used singly or in combination.
• the active ingredient comprises an active pharmaceutical ingredient (API).
• API can be any known agent adapted for therapeutic, prophylactic, or diagnostic use. These can include, for example, synthetic organic compounds, proteins and peptides, polysaccharides and other sugars, lipids, phospholipids, inorganic compounds (e.g., magnesium, selenium, zinc, nitrate), neurotransmitters or precursors thereof (e.g., serotonin, 5-hydroxytryptophan, oxitriptan, acetylcholine, dopamine, melatonin), and nucleic acid sequences, having therapeutic, prophylactic, or diagnostic activity.
• synthetic organic compounds proteins and peptides, polysaccharides and other sugars, lipids, phospholipids, inorganic compounds (e.g., magnesium, selenium, zinc, nitrate), neurotransmitters or precursors thereof (e.g., serotonin, 5-hydroxytryptophan, oxitriptan, acetylcho
• Non-limiting examples of APIs include analgesics and antipyretics (e.g., acetylsalicylic acid, acetaminophen, 3-(4- isobutylphenyl)propanoic acid), phosphatidylserine, myoinositol, docosahexaenoic acid (DHA, Omega-3), arachidonic acid (AA, Omega-6), S-adenosylmethionine (SAM), beta-hydroxy -beta-methylbutyrate (HMB), citicoline (cytidine-5'-diphosphate-choline), and cotinine.
• the active ingredient comprises citicoline.
• the active ingredient is a combination of citicoline, caffeine, theanine, and ginseng. In some embodiments, the active ingredient comprises sunflower lecithin. In some embodiments, the active ingredient is a combination of sunflower lecithin, caffeine, theanine, and ginseng.
• an API when present, is typically at a concentration of from about 0.001% w/w to about 10% by weight, such as, e.g., from about 0.01%, about 0.02%, about 0.03%, about 0.04%, about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, about 0.1% w/w, about 0.2%, about 0.3%, about 0.4%, about 0.5% about 0.6%, about 0.7%, about 0.8%, about 0.9%, or about 1%, to about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, or about 10% by weight, based on the total weight of the composition.
• the composition is substantially free of any API.
• substantially free of any API means that the composition does not contain, and specifically excludes, the presence of any API as defined herein, such as any Food and Drug Administration (FDA) approved therapeutic agent intended to treat any medical condition.
• FDA Food and Drug Administration
• the compositions and products of the present disclosure may provide the active ingredient(s) contained therein (e.g., nicotine) in relatively low amounts when compared to traditional smokeless tobacco products commonly known in the art.
• active ingredient(s) contained therein e.g., nicotine
• embodiments particularly including nicotine in relatively low amounts advantageously provides compositions and products having a more desirable delivery profile of active nicotine and improved organoleptic properties when those products are inserted into the oral cavity of a user of those products.
• oral products of the present disclosure may exhibit improved flavor characteristics, improved appearance (e.g., translucency or transparency), and improved mouthfeel when compared to traditional smokeless tobacco products having higher amounts of nicotine or tobacco materials incorporated therein.
• improved flavor characteristics e.g., translucency or transparency
• improved mouthfeel when compared to traditional smokeless tobacco products having higher amounts of nicotine or tobacco materials incorporated therein.
• Such improvements are achieved by providing oral products with lower amounts of active ingredients therein.
• the compositions and products as described herein may comprise an active ingredient in the form of a nicotine component in an amount of less than about 2 weight percent, based on the total weight of the composition.
• the oral product may comprise a nicotine component in an amount of less than about 2 weight percent, less than about 1.75 weight percent, less than about 1.5 weight percent, less than about 1.25 weight percent, less than about 1.0 weight percent, less than about 0.75 weight percent, less than about 0.50 weight percent, or less than about 0.25 weight percent, based on the total weight of the composition.
• oral products according to the present disclosure may further comprise a tobacco material.
• the tobacco material can vary in species, type, and form. Generally, the tobacco material is obtained from for a harvested plant of the Nicotiana species.
• Example Nicotiana species include N. tabacum, N. rustica, N. alata, N. arentsii, N. excelsior, N. forgetiana, N. glauca, N. glutinosa, N. gossei, N. kawakamii, N. knightiana, N. langsdorffi, N. otophora, N. setchelli, N. sylvestris, N. tomentosa, N. tomentosiformis, N. undulata, N. x sanderae, N. africana, N. amplexicaulis, N. benavidesii, N. bonariensis,
• N. debneyi N. longiflora, N. maritina, N. megalosiphon, N. occidentalis, N. paniculata, N. plumbaginifolia, N. raimondii, N. rosulata, N. simulans, N. stocktonii, N. suaveolens, N. umbratica, N. velutina, N. wigandioides, N. acaulis, N. acuminata, N. attenuata, N. benthamiana, N. cavicola, N. clevelandii, N. cordifolia, N. corymbosa, N. fragrans, N. goodspeedii, N. linearis, N. miersii, N. nudicaulis, N. obtusifolia,
• Various representative other types of plants from the Nicotiana species are set forth in Goodspeed, The Genus Nicotiana, (Chonica Botanica) (1954); US Pat. Nos. 4,660,577 to Sensabaugh, Jr. et al.; 5,387,416 to White et al, 7,025,066 to Lawson et al.; 7,798,153 to Lawrence, Jr. and 8,186,360 to Marshall et al.; each of which is incorporated herein by reference.
• Descriptions of various types of tobaccos, growing practices and harvesting practices are set forth in Tobacco Production, Chemistry and Technology, Davis et al. (Eds.) (1999), which is incorporated herein by reference.
• Nicotiana species from which suitable tobacco materials can be obtained can be derived using genetic -modification or crossbreeding techniques (e.g., tobacco plants can be genetically engineered or crossbred to increase or decrease production of components, characteristics or attributes). See, for example, the types of genetic modifications of plants set forth in US Pat. Nos. 5,539,093 to Fitzmaurice et al.; 5,668,295 to Wahab et al.; 5,705,624 to Fitzmaurice et al.; 5,844,119 to Weigl; 6,730,832 to Dominguez et al.; 7,173,170 to Liu et al.; 7,208,659 to Colliver et al.
• the Nicotiana species can, in some embodiments, be selected for the content of various compounds that are present therein. For example, plants can be selected on the basis that those plants produce relatively high quantities of one or more of the compounds desired to be isolated therefrom.
• plants of the Nicotiana species e.g., Galpao commun tobacco
• the plant of the Nicotiana species can be included within the compositions as disclosed herein.
• virtually all of the plant e.g., the whole plant
• various parts or pieces of the plant can be harvested or separated for further use after harvest.
• the flower, leaves, stem, stalk, roots, seeds, and various combinations thereof, can be isolated for further use or treatment.
• the tobacco material comprises tobacco leaf (lamina).
• compositions disclosed herein can include processed tobacco parts or pieces, cured and aged tobacco in essentially natural lamina and/or stem form, a tobacco extract, extracted tobacco pulp (e.g., using water as a solvent), or a mixture of the foregoing (e.g., a mixture that combines extracted tobacco pulp with granulated cured and aged natural tobacco lamina).
• the tobacco material comprises solid tobacco material selected from the group consisting of lamina and stems.
• the tobacco that is used for the mixture most preferably includes tobacco lamina, or a tobacco lamina and stem mixture (of which at least a portion is smoke-treated).
• Portions of the tobaccos within the mixture may have processed forms, such as processed tobacco stems (e.g., cut-rolled stems, cut-rolled-expanded stems or cut-puffed stems), or volume expanded tobacco (e.g., puffed tobacco, such as dry ice expanded tobacco (DIET)).
• processed tobacco stems e.g., cut-rolled stems, cut-rolled-expanded stems or cut-puffed stems
• volume expanded tobacco e.g., puffed tobacco, such as dry ice expanded tobacco (DIET)
• DIET dry ice expanded tobacco
• the d mixture optionally may incorporate tobacco that has been fermented. See, also, the types of tobacco processing techniques set forth in PCT W02005/063060 to Atchley et al., which is incorporated herein by reference.
• the tobacco material is typically used in a form that can be described as particulate (i.e., shredded, ground, granulated, or powder form).
• the manner by which the tobacco material is provided in a finely divided or powder type of form may vary.
• plant parts or pieces are comminuted, ground or pulverized into a particulate form using equipment and techniques for grinding, milling, or the like.
• the plant material is relatively dry in form during grinding or milling, using equipment such as hammer mills, cutter heads, air control mills, or the like.
• tobacco parts or pieces may be ground or milled when the moisture content thereof is less than about 15 weight percent or less than about 5 weight percent.
• the tobacco material is employed in the form of parts or pieces that have an average particle size between 1.4 millimeters and 250 microns.
• the tobacco particles may be sized to pass through a screen mesh to obtain the particle size range required.
• air classification equipment may be used to ensure that small sized tobacco particles of the desired sizes, or range of sizes, may be collected.
• differently sized pieces of granulated tobacco may be mixed together.
• tobacco parts or pieces are comminuted, ground or pulverized into a powder type of form using equipment and techniques for grinding, milling, or the like.
• the tobacco is relatively dry in form during grinding or milling, using equipment such as hammer mills, cutter heads, air control mills, or the like.
• tobacco parts or pieces may be ground or milled when the moisture content thereof is less than about 15 weight percent to less than about 5 weight percent.
• the tobacco plant or portion thereof can be separated into individual parts or pieces (e.g., the leaves can be removed from the stems, and/or the stems and leaves can be removed from the stalk).
• the harvested plant or individual parts or pieces can be further subdivided into parts or pieces (e.g., the leaves can be shredded, cut, comminuted, pulverized, milled or ground into pieces or parts that can be characterized as filler-type pieces, granules, particulates or fine powders).
• the plant, or parts thereof can be subjected to external forces or pressure (e.g., by being pressed or subjected to roll treatment).
• the plant or portion thereof can have a moisture content that approximates its natural moisture content (e.g., its moisture content immediately upon harvest), a moisture content achieved by adding moisture to the plant or portion thereof, or a moisture content that results from the drying of the plant or portion thereof.
• powdered, pulverized, ground or milled pieces of plants or portions thereof can have moisture contents of less than about 25 weight percent, often less than about 20 weight percent, and frequently less than about 15 weight percent.
• tobacco materials that can be employed include flue-cured or Virginia (e.g., K326), burley, sun-cured (e.g., Indian Kumool and Oriental tobaccos, including Katerini, Prelip, Komotini, Xanthi and Yambol tobaccos), Maryland, dark, dark-fired, dark air cured (e.g., Madole, Passanda, Cubano, Jatin and Bezuki tobaccos), light air cured (e.g., North Wisconsin and Galpao tobaccos), Indian air cured, Red Russian and Rustica tobaccos, as well as various other rare or specialty tobaccos and various blends of any of the foregoing tobaccos.
• flue-cured or Virginia e.g., K326)
• burley sun-cured
• Indian Kumool and Oriental tobaccos including Katerini, Prelip, Komotini, Xanthi and Yambol tobaccos
• Maryland dark, dark-fired, dark air cured (e.g., Madole, Passand
• the tobacco material may also have a so-called "blended" form.
• the tobacco material may include a mixture of parts or pieces of flue-cured, burley (e.g., Malawi burley tobacco) and Oriental tobaccos (e.g., as tobacco composed of, or derived from, tobacco lamina, or a mixture of tobacco lamina and tobacco stem).
• a representative blend may incorporate about 30 to about 70 parts burley tobacco (e.g., lamina, or lamina and stem), and about 30 to about 70 parts flue cured tobacco (e.g., stem, lamina, or lamina and stem) on a weight basis.
• example tobacco blends incorporate about 75 parts flue-cured tobacco, about 15 parts burley tobacco, and about 10 parts Oriental tobacco; or about 65 parts flue-cured tobacco, about 25 parts burley tobacco, and about 10 parts Oriental tobacco; or about 65 parts flue-cured tobacco, about 10 parts burley tobacco, and about 25 parts Oriental tobacco; on a weight basis.
• Other example tobacco blends incorporate about 20 to about 30 parts Oriental tobacco and about 70 to about 80 parts flue-cured tobacco on a weight basis.
• Tobacco materials used in the present disclosure can be subjected to, for example, fermentation, bleaching, and the like.
• the tobacco materials can be, for example, irradiated, pasteurized, or otherwise subjected to controlled heat treatment.
• controlled heat treatment processes are detailed, for example, in US Pat. No. 8,061,362 to Mua et al., which is incorporated herein by reference.
• tobacco materials can be treated with water and an additive capable of inhibiting reaction of asparagine to form acrylamide upon heating of the tobacco material (e.g., an additive selected from the group consisting of lysine, glycine, histidine, alanine, methionine, cysteine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, compositions incorporating di- and trivalent cations, asparaginase, certain non-reducing saccharides, certain reducing agents, phenolic compounds, certain compounds having at least one free thiol group or functionality, oxidizing agents, oxidation catalysts, natural plant extracts (e.g., rosemary extract), and combinations thereof.
• an additive selected from the group consisting of lysine, glycine, histidine, alanine, methionine, cysteine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, compositions incorporating di
• At least a portion of the tobacco material employed in the tobacco composition or product can have the form of an extract.
• all of the tobacco material employed in the tobacco composition or product may be in the form of an extract, e.g., such as a tobacco-derived nicotine extract.
• Tobacco extracts can be obtained by extracting tobacco using a solvent having an aqueous character such as distilled water or tap water.
• aqueous tobacco extracts can be provided by extracting tobacco with water, such that water insoluble pulp material is separated from the aqueous solvent and the water soluble and dispersible tobacco components dissolved and dispersed therein.
• the tobacco extract can be employed in a variety of forms.
• the aqueous tobacco extract can be isolated in an essentially solvent free form, such as can be obtained as a result of the use of a spray drying or freeze drying process, or other similar types of processing steps.
• the aqueous tobacco extract can be employed in a liquid form, and as such, the content of tobacco solubles within the liquid solvent can be controlled by selection of the amount of solvent employed for extraction, concentration of the liquid tobacco extract by removal of solvent, addition of solvent to dilute the liquid tobacco extract, or the like.
• Example techniques for extracting components of tobacco are described inUS Pat. Nos. 4,144,895 to Fiore; 4,150,677 to Osborne,
• the Nicotiana plant or portion thereof is typically subjected to processing intended to provide improved clarity of the tobacco material.
• the tobacco material used in the products of the invention is in the form of an extract, such as an aqueous extract of a tobacco material.
• Improved clarity of a tobacco extract can be obtained, for example, by removing high molecular weight components from the tobacco extract.
• high molecular weight components that are beneficially removed according to the present invention include, but are not limited to, high molecular weight Maillard browning polymers, proteins, polysaccharides, certain pigments, and bacteria.
• the tobacco extract may undergo an ultrafiltration process in order to provide an ultrafiltered tobacco extract.
• Example filters, methods and processes for ultrafiltration of tobacco materials are set forth in US Patent Nos. 9,084,439 to Holton Jr. and 9,901,113 to Holton Jr.; the entirety of which are incorporated herein by reference.
• the ultrafiltration process is designed to achieve a tobacco extract having a decreased level of suspended solids, and thus an increased level of clarity.
• the ultrafiltered extract may comprise only compounds with molecular weights below about 50,000, below about 25,000, below about 10,000 Da, below about 7,500 Da, below about 5,000 Da, below about 2,500 Da, or below about 1,000 Da.
• the ultrafiltered extract typically comprises primarily sugars, nicotine, and amino acids.
• the ultrafiltered extract exhibits a level of improvement in clarity over the non-ultrafiltered extract. Clarity of the extract, and oral products incorporating such extracts according to the present disclosure, is typically defined in terms of translucency.
• translucent or “translucency” refers to materials allowing some level of light to travel therethrough diffusely.
• certain materials of the invention e.g., certain tobacco extracts or final smokeless tobacco products made therefrom
• the clarity of the ultrafiltered extract is such that there is some level of translucency as opposed to opacity (which refers to materials that are impenetrable by light).
• the improvement in clarity of the ultrafiltered extract over the non-ultrafiltered extract can be quantified by any known method.
• optical methods such as turbidimetry (or nephelometry) and colorimetry may be used to quantify the cloudiness (light scattering) and the color (light absorption), respectively, of the ultrafiltered extract or products made therefrom.
• Translucency can also be confirmed by visual inspection by simply holding the material (e.g., extract) or product up to a light source and determining if light travels through the material or product in a diffuse manner.
• the ultrafiltered extract is analyzed by contacting the extract with light and measuring the percent of light that has not been absorbed and/or dispersed by the extract.
• the measurement can be done, for example, using a standard spectrophotometer at a given wavelength.
• the spectrophotometer is typically calibrated with deionized water, which is assigned a transparency value of 100%. Acceptable levels of translucency /transparency at a given wavelength in the ultrafiltered extract can vary.
• the ultrafiltered extract has a translucency of greater than about 5%, greater than about 10%, greater than about 15%, greater than about 20%, greater than about 25%, greater than about 30%, greater than about 40%, greater than about 50%, greater than about 60%, greater than about 60%, greater than about 70%, greater than about 80%, or greater than about 90%.
• the ultrafiltered extract will not be colorless, and will have some discernible brown/black coloring.
• the extract can be stored in the refrigerator or freezer or the extract can be freeze dried or spray dried prior to use in the products of the invention. In certain embodiments, it is provided in syrup form.
• a tobacco material can be thermally processed by mixing the tobacco material, water, and an additive selected from the group consisting of lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, di- and trivalent cations, asparaginase, saccharides, phenolic compounds, reducing agents, compounds having a free thiol group, oxidizing agents (e.g., hydrogen peroxide), oxidation catalysts, plant extracts, and combinations thereof, to form a moist tobacco mixture; and heating the moist tobacco mixture at a temperature of at least about 60° C to form a heat-treated tobacco mixture.
• an additive selected from the group consisting of lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, arginine, di- and trivalent c
• the treated tobacco extract is heat treated in the presence of water, NaOH, and an additive (e.g., lysine) at about 88 °C for about 60 minutes.
• an additive e.g., lysine
• Such heat treatment can help prevent acrylamide production resulting from reaction of asparagine with reducing sugars in tobacco materials and can provide some degree of pasteurization. See, for example, US Pat. Pub. No. 2010/0300463 to Chen et al., which is incorporated herein by reference.
• the product can be characterized by very low acrylamide content.
• the smokeless tobacco product is characterized by an acrylamide content of less than about 500 ppb (ng/g), less than about 400 ppb, less than about 300 ppb, less than about 200 ppb, or less than about 100 ppb.
• treated tobacco extract refers to a tobacco extract that has been treated in some way to remove high molecular weight components and thereby improve clarity (e.g., an ultrafiltered extract).
• the “treated tobacco extract” may or may not be heat-treated as described herein. It should be noted that inclusion of a tobacco material into the compositions and products described herein is meant to be optional and is not required.
• oral products as described herein can generally be characterized as being tobacco free-altematives. For example, in some embodiments, oral products of the present disclosure may be said to be completely free or substantially free of tobacco material (other than purified nicotine as an active ingredient).
• Oral products that are referred to as “completely free of’ or “substantially free of’ a tobacco material herein are meant to refer to oral products that can be characterized as having less than about 1.0% by weight, less than about 0.5% by weight, less than about 0.1% by weight of tobacco material, or 0% by weight of tobacco material.
• the products of the present disclosure may further comprise one or more buffering agents and/or pH adjusters (i.e., acids or bases).
• the one or more buffering agents and or pH adjusters are added to the mixture to ensure that the final oral product has a pH within a desirable range.
• Example pH ranges for oral products as described herein are generally from about 5 to about 7.
• the amount of buffering agent and/or pH adjuster added to the product mixture is simply that amount required to bring the formulation to or keep the formulation at the desired pH.
• the amount of buffering agent and/or pH adjuster added to any given formulation can be readily calculated by one skilled in the art based on the desired pH and may comprise, for example, about 0.5% to about 1% by weight of the mixture.
• the quantity of pH adjuster present may vary based on the acidity and basicity of other components which may be present in the composition (e.g., nicotine, salts, buffers, and the like). Accordingly, the buffering agent and/or pH adjuster is provided in a quantity sufficient to provide a pH of the composition of from about 5.0 to about 7.0, for example, from about 5.0, about 5.5, or about 6.0, to about 6.5, or about 7.0.
• the organic acid is provided in a quantity sufficient to provide a pH of the composition of from about 5.5 to about 6.5, for example, from about 5.5, about 5.6, about 5.7, about 5.8, about 5.9, or about 6.0, to about 6.1, about 6.2, about 6.3, about 6.4, or about 6.5.
• the pH level of the oral products may be varied to alter certain characteristics of the product, for example, the release profile of the active ingredient contained within the product.
• an amount of buffering agent e.g., such as a citric acid
• the pH may be adjusted to a pH of approximately 5.5.
• citric acid to adjust the pH of the products described herein to a pH of around 5.5 generally reduced the nicotine loss in those products when compared to products having higher pH values, such as those commonly employed in traditional smokeless tobacco products (e.g., in the range of about 7 to about 11, or preferably about 8 to about 10).
• the citric acid may be used as a processing aid which is added to the composition or product to reduce nicotine loss during the production thereof.
• any buffering agent and/or pH adjuster may be suitable for altering the pH of the overall product. Such buffering agents and/or pH adjusters may be added singularly, or in the form of a combination of one or more compounds.
• Suitable buffering agents may include those selected from the group consisting of acetates, glycinates, phosphates, glycerophosphates, citrates such as citrates of alkaline metals, carbonates, hydrogen carbonates, and borates, and mixtures thereof.
• the buffering agent is an amino acid, as taught for example, in US Pat. Pub. No. 2008/0286341 to Andersson et al. and PCT Appl. No. W02008/040371 to Andersson et al., which are both incorporated herein by reference.
• amino acids and salts thereof are useful for this purpose, including, but not limited to, arginine, asparagine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, valine, cysteic acid, N-glycylglycine, and ornithine.
• N-glycylglycine or L-lysine is added as a buffering agent.
• an amino acid buffering agent is used in combination with another amino acid buffering agent and/or in combination with one or more non-amino acid buffering agents.
• the optional pH adjusting agent is a base (e.g., NaOH).
• L-lysine and NaOH are added to the compositions of the present invention.
• an emulsifier may be added.
• lecithin can be added to the composition to provide smoother textural properties of the composition and to improve flowability and mixing of the lipid with the remaining components of the composition. Lecithin can be used in an amount of about 0.01 to about 5% by dry weight of the composition, such as about 0.1 to about 2.5% or about 0.1 to about 1.0%.
• lozenge and pastille compositions may further comprise one or more additives.
• lozenge and pastille compositions according to the present disclosure may further comprise one or more of a flavoring agent, one or more sweeteners, one or more additional binders, disintegration aids, humectants, salts, and mixtures thereof.
• flavorant or “flavoring agent” is any flavorful or aromatic substance capable of altering the sensory characteristics associated with the oral products of the present disclosure.
• Example sensory characteristics that can be modified by the flavorant include, taste, mouthfeel, moistness, coolness/heat, and/or fragrance/aroma.
• Non-limiting examples of flavoring agents that may be included within the present compositions and/or products can include vanilla, coffee, chocolate/cocoa, cream, mint, spearmint, menthol, peppermint, wintergreen, eucalyptus, lavender, cardamom, nutmeg, cinnamon, clove, cascarilla, sandalwood, honey, jasmine, ginger, anise, sage, licorice, lemon, orange, apple, peach, lime, cherry, strawberry, trigeminal sensates, terpenes, and any combinations thereof. See also, Leffingwell et al, Tobacco Flavoring for Smoking Products, R. J. Reynolds Tobacco Company (1972), which is incorporated herein by reference.
• Flavoring agents may comprise components such as terpenes, terpenoids, aldehydes, ketones, esters, and the like.
• the flavoring agent is a trigeminal sensate.
• trigeminal sensate refers to a flavoring agent which has an effect on the trigeminal nerve, producing sensations including heating, cooling, tingling, and the like.
• Non-limiting examples of trigeminal sensate flavoring agents include capsaicin, citric acid, menthol, Sichuan buttons, ery thritol, and cubebol.
• Flavorings also may include components that are considered moistening, cooling or smoothening agents, such as eucalyptus.
• flavors may be provided neat (i.e., alone) or in a composite, and may be employed as concentrates or flavor packages (e.g., spearmint and menthol, orange and cinnamon; lime, pineapple, and the like).
• Representative types of components also are set forth in US Pat. No. 5,387,416 to White et al.; US Pat. App. Pub. No. 2005/0244521 to Strickland et al.; and PCT Application Pub. No. WO 05/041699 to Quinter et al., each of which is incorporated herein by reference.
• the flavoring agent may be provided in a spray -dried form or a liquid form.
• the flavoring agent generally comprises at least one volatile flavor component.
• volatile refers to a chemical substance that forms a vapor readily at ambient temperatures (i.e., a chemical substance that has a high vapor pressure at a given temperature relative to a nonvolatile substance).
• a volatile flavor component has a molecular weight below about 400 Da, and often include at least one carbon-carbon double bond, carbon-oxygen double bond, or both.
• the at least one volatile flavor component comprises one or more alcohols, aldehydes, aromatic hydrocarbons, ketones, esters, terpenes, terpenoids, or a combination thereof.
• Non-limiting examples of aldehydes include vanillin, ethyl vanillin, p-anisaldehyde, hexanal, furfural, isovaleraldehyde, cuminaldehyde, benzaldehyde, and citronellal.
• Non-limiting examples of ketones include l-hydroxy-2-propanone and 2-hydroxy-3-methyl-2- cyclopentenone-l-one.
• Non-limiting examples of esters include allyl hexanoate, ethyl heptanoate, ethyl hexanoate, isoamyl acetate, and 3-methylbutyl acetate.
• Non-limiting examples of terpenes include sabinene, limonene, gamma-terpinene, beta-famesene, nerolidol, thujone, myrcene, geraniol, nerol, citronellol, linalool, and eucalyptol.
• the at least one volatile flavor component comprises one or more of ethyl vanillin, cinnamaldehyde, sabinene, limonene, gamma-terpinene, beta-farnesene, or citral.
• the at least one volatile flavor component comprises ethyl vanillin.
• Flavorants are typically present in an amount of about 0.5 to about 10 weight percent, often about 1 to about 6 weight percent, and most often about 2 to about 5 weight percent, based on the total weight of the composition.
• Sweeteners can be used in natural or artificial form or as a combination of artificial and natural sweeteners.
• natural sweeteners include fructose, sucrose, glucose, maltose, mannose, galactose, lactose, isomaltulose, stevia, honey, and the like.
• artificial sweeteners include sucralose, maltodextrin, saccharin, aspartame, acesulfame K, neotame and the like.
• sucrose and sucralose are primary sweetener ingredients.
• a representative amount of sweetener, whether an artificial sweetener and/or natural sugar may make up at least about 0.2 percent or at least about 5 percent, of the total weight of the composition.
• the amount of sweetener within the composition will not exceed about 40 percent, often will not exceed about 35 percent, and frequently will not exceed about 30 percent, of the total weight of the composition.
• Sucrose can be particularly advantageous in certain embodiments as an ingredient as it is believed to contribute to the chewing resistance or “bounce” of the final product.
• granulated sucrose provides far less sweetening effect as compared to sucralose, the presence of sucrose can be advantageous as an additional filler component.
• the sucralose is typically present in an amount of at least about 0.25 weight percent, often at least about 0.5 weight percent, and most often at least about 1.0 weight percent (e.g., about 0.25 to about 2.0 weight percent), and the sucrose is typically present in an amount of at least about 2.0 weight percent, often at least about 3.0 weight percent, and most often at least about 4.0 weight percent (e.g., about 1.0 to about 6.0 weight percent).
• sucralose is present in an amount of about 0.01 to about 0.5 weight percent (e.g., about 0.02 to about 0.1 weight percent).
• a salt e.g., sodium chloride, flour salt
• suitable salts include sodium chloride, potassium chloride, ammonium chloride, flour salt, and the like.
• a representative amount of salt is at least about 0.5 weight percent or at least about 1.0 weight percent or at least about 1.5 weight percent, but will typically may make up less than about 5 percent of the total weight of the composition (e.g., about 0.5 to about 4 weight percent).
• a humectant (e.g., glycerin) may be employed in amounts sufficient to provide desired moisture attributes to the oral products described herein. Further, in some instances, the humectant may impart desirable flow characteristics to the smokeless tobacco composition for depositing in a starch mold. When present, a representative amount of humectant is at least about 0.5 weight percent or at least about 1.0 weight percent or at least about 1.5 weight percent, but will typically make up less than about 5 percent of the total weight of the composition (e.g., about 0.5 to about 4 weight percent).
• An additional binder (or combination of binders) may be employed in certain embodiments, in amounts sufficient to provide the desired physical attributes and physical integrity to the mixture, and binders also often function as thickening or gelling agents.
• Typical binders can be organic or inorganic, or a combination thereof.
• Representative binders include povidone, sodium alginate, starch-based binders, pectin, carrageenan, pullulan, zein, and the like, and combinations thereof.
• the binder comprises pectin or carrageenan or combinations thereof.
• the amount of binder utilized in the composition can vary, but is typically up to about 30 weight percent, and certain embodiments are characterized by a binder content of at least about 0.1% by weight, such as about 1 to about 30% by weight, or about 5 to about 10% by weight, based on the total weight of the composition.
• the lozenge and/or pastille products described herein may include one or more colorants.
• a colorant may be employed in amounts sufficient to provide the desired physical attributes to the composition or product.
• colorants include various dyes and pigments, such as caramel coloring and titanium dioxide.
• the amount of colorant utilized in the compositions or products can vary, but when present is typically up to about 3 weight percent, such as from about 0.1%, about 0.5%, or about 1%, to about 3% by weight, based on the total weight of the composition.
• excipients such as fillers or carriers for active ingredients (e.g., calcium polycarbophil, microcrystalline cellulose, hydroxypropylcellulose, sodium carboxymethylcellulose, cornstarch, silicon dioxide, calcium carbonate, lactose, and starches including potato starch, maize starch, etc.), thickeners, film formers and binders (e.g., hydroxypropyl cellulose, hydroxypropyl methylcellulose, acacia, sodium alginate, xanthan gum and gelatin), antiadherents (e.g., talc), glidants (e.g., colloidal silica), humectants (e.g., glycerin), preservatives and antioxidants (e.g., sodium benzoate and ascorbyl palmitate), surfactants (e.g., polysorbate 80), dyes or pigments (e.g., titanium dioxide or D&C Yellow No
• lubricants or processing aids e.g., calcium stearate or magnesium stearate
• lubricants or processing aids e.g., calcium stearate or magnesium stearate
• examples of even further types of additives that may be used in the present compositions and products include thickening or gelling agents (e.g., fish gelatin), emulsifiers, oral care additives (e.g., thyme oil, eucalyptus oil, and zinc), preservatives (e.g., potassium sorbate and the like), disintegration aids, zinc or magnesium salts selected to be relatively water soluble for compositions with greater water solubility (e.g., magnesium or zinc gluconate) or selected to be relatively water insoluble for compositions with reduced water solubility (e.g., magnesium or zinc oxide), or combinations thereof.
• thickening or gelling agents e.g., fish gelatin
• emulsifiers e.g., thyme oil
• the composition comprises a magnesium salt.
• a non-limiting example of a suitable magnesium salt is magnesium gluconate.
• the composition comprises magnesium in an amount by weight from about 0.1% to about 2%, or from about 0.2 to about 1%, based on elemental magnesium.
• additives can be employed together (e.g., as additive formulations) or separately (e.g., individual additive components can be added at different stages involved in the preparation of the final oral product).
• the relative amounts of the various components within the oral products may vary, and typically are selected so as to provide the desired sensory and performance characteristics to the oral product.
• the aforementioned types of additives may be encapsulated as provided in the final product or composition.
• Example encapsulated additives are described, for example, in WO 2010/132444 A2 to Atchley, which has been previously incorporated by reference herein.
• the manner by which the various components of the lozenge and pastille compositions referenced above are combined may vary.
• the various components of those compositions may be contacted, combined, or mixed together in conical-type blenders, mixing drums, ribbon blenders, or the like, such as a Hobart mixer.
• the overall mixture of various components with the active ingredient may be relatively uniform in nature. See also, for example, the types of methodologies set forth in U.S. Pat. Nos. 4,148,325 to Solomon et al.; 6,510,855 to Korte et al.; and 6,834,654 to Williams, each of which is incorporated herein by reference.
• compositions and products may incorporate about 10 weight percent or less of at least one active ingredient, about 0.01 to about 2 percent sweetener, about 0.1 to about 5 percent humectant, about 25 to about 45 percent of at least one sugar alcohol filler, about 35 to about 55 percent of at least one gum, about 0.1 to about 5 percent of at least one flavoring agent, and about 0.1 to about 5 percent of a salt, based on the total weight of the product.
• the particular percentages and choice of ingredients will vary depending upon the desired flavor, texture, and other characteristics.
• compositions forming the pastille products are prepared such that the mixture thereof may be used in a starch molding process for forming the pastille product.
• Example pastille production processes are set forth in US Pat. Nos. 4,725,440 to Ridgway et al and 6,077,524 to Bolder et al., which are incorporated by reference herein.
• the compositions for forming the pastille products may be prepared such that the mixture thereof may be used in a starchless molding process (e.g., not including a starch-based component in the molding process) for forming the pastille product.
• the process comprises heating a gum, and optionally hydrating that gum component with water, and then stirring at least one active ingredient into the heated gum component.
• the gum may be heated to a temperature in the range of about 60°C to about 80°C for a period of a few seconds to a few minutes.
• the gum may be heated to a temperature of about 71°C before stirring in the at least one active ingredient, to allow the at least active ingredient to dissolve therein.
• an aqueous mixture is formed in a separate container by mixing one or more additives (e.g., such as salts, sweeteners, humectants, emulsifiers, flavoring agents, and others) with water to form the aqueous mixture.
• the aqueous mixture may be admixed with the heated gum (including the at least one active ingredient that has been added therein) to form a mixture in the form of a slurry.
• the at least one sugar alcohol component may be added separately to this mixture, or, in other embodiments, the at least one sugar alcohol may be combined with the gum and the active ingredient prior to addition to the mixture. In some instances, the at least one sugar alcohol may be heated in yet another separate container and added to the mixture separately.
• the at least one sugar alcohol (which may optionally include i so mal t/mal titol/c n thri tol ) may be heated to a temperature in the range of about 160°C to about 190°C before addition to the mixture.
• the at least one sugar alcohol may be heated to a temperature of at least about 160°C, at least about 170°C, at least about 180°C, or at least about 190°C.
• the heated sugar alcohol may be allowed to cool to a temperature in the range of about 120°C to about 160°C prior to addition to the mixture.
• the heated sugar alcohol may be cooled to a temperature of about 160°C or less, about 150°C or less, about 140°C or less, or about 130°C or less prior to addition to the mixture.
• the heated (and optionally cooled) sugar alcohol may be combined with the mixture (e.g., including the heated gum, the at least one active ingredient, and the aqueous mixture) and stirred using a high shear mixer or a Hobart mixing bowl with a whipping attachment to provide a pastille composition, which may also be in the form of a slurry.
• the pastille composition may then be heated to an elevated temperature for a period of time, for example, heated to between about 40°C to about 80°C, and typically heated to about 71°C, for a period of about 1 to about 3 minutes, for example, to dissolve any dry ingredient within the pastille composition.
• the heating step can be characterized as heating at a temperature of at least about 50°C, at least about 60°C, or at least about 70°C.
• the pastille composition typically has a moisture content of at least about 40 percent by weight water, based on the total weight of the composition.
• the pastille composition in the form of a slurry, may optionally be put through a deaerating step or process prior to being received in a mold or being subjected to other processing steps, so as to reduce or eliminate air bubbles present in the slurry mixture.
• Air bubbles entrapped within the slurry may affect the final weight of the pastille product, which could lead to a lack of weight uniformity between units of the final product.
• any deaerating methods and systems may be employed for removing such air bubbles from the slurry material.
• the slurry may be placed under reduced pressure (i.e., below atmospheric pressure) to pull the air bubbles out of the slurry mixture.
• a vacuum deaerating process may be employed in which the slurry mixture is placed in a vacuum deaerator for deaerating the slurry mixture using pressure reduction.
• the slurry mixture may be under vacuum for about 1 to about 10 minutes, and typically for about 3 to about 5 minutes. The deaerating step may be observed and adjusted accordingly in order to controllably remove the gaseous components from the slurry mixture.
• the viscosity of the heated and deaerated slurry mixture may be measured using, for example, a Brookfield viscometer HA Series, SC4 water jacket, 27/13R sample chamber and a No. 27 spindle.
• the pastille composition may have a viscosity of about 5.7 Pascal-seconds (Pa s) to about 6.2 Pa s when heated to a temperature of about 38°C, about 4.9 Pa s to about 5.4 Pa s when heated to a temperature of about 43°C, and about 4.2 Pa s to about 4.7 Pa s when heated to a temperature of about 50°C.
• extra water may be added to the pastille composition so as to provide a desired viscosity thereof.
• the heated pastille composition may then be deposited into a mold, such as, for example, a starch mold.
• a mold such as, for example, a starch mold.
• the process as further described herein is directed to forming a pastille product using a starch mold, it is noted that other types of molds may be used in the process, such as, for example, starchless molds, pectin molds, plastic tray molds, metallic tray molds, neoprene tray molds, etc.
• the starch molds may be pre-dried to remove moisture content from the starch mold itself. That is, prior to receiving the slurry or viscous pastille composition, the starch mold may be subjected to an elevated temperature to drive out moisture in the starch mold. For example, in some instances, the starch mold may initially have a moisture content of about 10-15 weight percent. Such levels of moisture could potentially have an effect on the uniformity of the resultant product. In this regard, certain moisture levels in the starch mold could potentially have a wrinkling or pruning effect on the product such that the final product has a shriveled or otherwise wrinkled appearance.
• the starch mold may be dried at an elevated temperature to reduce the moisture content of the starch mold to between about 4 and about 10 weight percent, and preferably between about 6 and about 8 weight percent, based on the total weight of the starch mold.
• the product may, in some instances, be more uniformly consistent in appearance.
• the starch mold may be heated to an elevated temperature prior to receiving the pastille composition such that the starch mold itself is at an elevated temperature when receiving the pastille composition.
• the pastille composition remains in the starch mold at an elevated temperature such as, for example, at between about 40°C to about 80°C (e.g., at least about 40°C or at least about 50°C), and typically at about 60°C.
• the pastille composition may be held at the elevated temperature for a predetermined duration of time such as, for example, about 15 - 48 hours, and typically about 24 hours, so as to allow the pastille composition to cure and solidify into pastille form, while driving the moisture content of the pastille composition to a desired final moisture level.
• the desired final moisture level of the pastille product may be within the range of about 5 to about 25 weight percent, or about 8 to about 20 weight percent, or about 10 to about 15 weight percent, based on the total weight of the product unit.
• curing generally refers to the solidification process in which moisture loss occurs, the viscosity of the composition is raised, and chemical and physical changes begin to occur (e.g., crystallization, cross-linking, gelling, film forming, etc.).
• the pastille composition is allowed to cool and thereafter removed from the starch mold. In some instances, the pastille composition may be allowed to cool at refrigerated or below ambient temperatures.
• An air blower / shaker device can be used to remove starch remnants from the pastille composition after being removed from the starch mold.
• the pastille composition is then allowed to post-cure for a time and at a temperature suitable to allow the composition to become equilibrated to a desired moisture, shape and form.
• the time and temperature can vary without departing from the invention and depend in part on the desired final characteristics of the product.
• the post-cure is conducted at ambient temperature for at least about 20 hours after being removed from the mold.
• the resultant pastille product may be provided in individual pieces weighing between about 0.5 grams to about 5 grams, although aspects of the present disclosure are not limited to such weights.
• the curing times and temperatures of the pastille composition can be varied as desired.
• such variables may affect the final visual appearance of the pastille product.
• extended curing times and/or low curing temperatures may affect the final outer configuration or contours of the pastille product. That is, the rate of drying and or curing of the product can affect the final properties of the product.
• lowering the curing temperature and extending the curing time may cause the pastille product to have a relatively smooth outer surface.
• curing at higher temperatures for shorter period of times can lead to a roughened or wrinkled appearance in the product.
• an extrusion process may be employed in which the final pastille product is extruded.
• the pastille composition in slurry form may be formed into a sheet and allowed to dry to a moisture content, for example, of about 15 percent to about 25 percent by weight water to form a tacky or otherwise pasty material, which is in a form capable of physical handling.
• the material may then be chopped or otherwise cut into smaller pieces using, for example, a mixer.
• the chopped material may then be extruded through an extrusion device to any shape/size desired, including shapes that may be difficult or impossible to achieve with a mold.
• the extmded product may then be dried to achieve a desired moisture content.
• a similar type process is described, for example, in U.S. Pat. No. 3,806,617 to Smylie et al, which is incorporated herein by reference in its entirety.
• the pastille composition may be subjected to a co-extrusion process with another composition.
• Shapes such as, for example, rods and cubes can be formed by first extruding the material through a die having the desired cross-section (e.g., round or square) and then optionally cutting the extmded material into desired lengths.
• Techniques and equipment for extruding tobacco materials are set forth in US Pat. Nos. 3,098,492 to Wursburg; 4,874,000 to Tamol et al.; 4,880,018 to Graves et al.; 4,989,620 to Keritsis et al.; 5,072,744 to Luke et al.; 5,829,453 to White et al.; and 6,182,670 to White et al.; each of which is incorporated herein by reference.
• Example extrusion equipment suitable for use include food or gum extruders, or industrial pasta extruders such as Model TP 200/300 available from Emiliomiti, LLC of Italy.
• a single machine may be capable of achieving multiple steps of the processes described herein, such as, for example, kneader systems available from Buss AG.
• the pastille product can be provided in any suitable predetermined shape or form, and most preferably is provided in the form having a general shape of a pill, pellet, tablet, coin, bead, ovoid, obloid, cube, or the like.
• the mouthfeel of the smokeless tobacco product preferably has a slightly chewable and dissolvable quality with a mild resilience or “bounce” upon chewing that gradually leads to greater malleability during use.
• the pastille product is preferably capable of lasting in the user’s mouth for about 10-15 minutes until it completely dissolves.
• the products do not, to any substantial degree, leave any residue in the mouth of the user thereof, and do not impart a slick, waxy, or slimy sensation to the mouth of the user.
• the pastille composition may be coated with a coating substance after being removed from the starch mold and prior to drying.
• a glazing or anti-sticking coating substance such as, for example, CAPOL 410 (available from Centerchem, Inc.) may be applied to the pastille composition to provide free-flowing properties.
• Outer coatings can also help to improve storage stability of the pastille products of the present disclosure as well as improve the packaging process by reducing friability and dusting.
• Devices for providing outer coating layers to the products of the present disclosure include pan coaters and spray coaters, and particularly include the coating devices available as CompuLab 24, CompuLab 36, Accela-Cota 48 and Accela-Cota 60 from Thomas Engineering.
• An example outer coating comprises a film-forming polymer, such as a cellulosic polymer, an optional plasticizer, and optional flavorants, colorants, salts, sweeteners or other additives of the types set forth herein.
• the coating compositions are usually aqueous in nature and can be applied using any pellet or tablet coating technique known in the art, such as pan coating.
• Example film-forming polymers include cellulosic polymers such as methylcellulose, hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), hydroxyethyl cellulose, and carboxy methylcellulose.
• Example plasticizers include aqueous solutions or emulsions of glyceryl monostearate and triethyl citrate.
• the coating composition comprises up to about 75 weight percent of a filmforming polymer solution (e.g., about 40 to about 70 weight percent based on total weight of the coating formulation), up to about 5 weight percent of a plasticizer (e.g., about 0.5 to about 2 weight percent), up to about 5 weight percent of a sweetener (e.g., about 0.5 to about 2 weight percent), up to about 10 weight percent of one or more colorants (e.g., about 1 to about 5 weight percent), up to about 5 weight percent of one or more flavorants (e.g., about 0.5 to about 3 weight percent), up to about 2 weight percent of a salt such as NaCl (e.g., about 0.1 to about 1 weight percent), and the balance water.
• a filmforming polymer solution e.g., about 40 to about 70 weight percent based on total weight of the coating formulation
• a plasticizer e.g., about 0.5 to about 2 weight percent
• a sweetener e.g., about 0.5 to about 2 weight percent
• products can also be formed with multiple different formulations having different properties in the same product unit.
• two different compositions can be deposited in a single mold to produce a layered product.
• two different compositions could be co-extruded to form a product with different characteristics across its cross-section.
• Such a process could be used to provide a product with two different compositions featuring different dissolution rates such that a first portion of the product dissolves at a first rate (e.g., a faster rate) and a second portion dissolves at a second, slower rate.
• Products of the present disclosure may be packaged and stored in any suitable packaging. See, for example, the various types of containers for smokeless types of products that are set forth in US Pat. Nos. 7,014,039 to Henson et al.; 7,537,110 to Kutsch et al.; 7,584,843 to Kutsch et al.; D592,956 to Thiellier and D594,154 to Patel et al.; US Pat. Pub. Nos.
• Representative lozenge compositions and products may incorporate about 10 weight percent or less of at least one active ingredient, about 0.01 to about 2 percent artificial sweetener, about 1 to about 5 percent humectant, about 1 to about 5 percent natural sweetener, at least about 80 percent of a sugar substitute, about 0.1 to about 10 percent of a sugar alcohol syrup, one or more flavorants in an amount of up to about 5 percent, and salt in an amount up to about 3 percent, based on the total weight of the product.
• the particular percentages and choice of ingredients will vary depending upon the desired flavor, texture, and other characteristics.
• compositions can be prepared via any method commonly used for the preparation of hard boiled confections.
• Example methods for the preparation of hard confections can be found, for example, in LFRA Ingredients Handbook, Sweeteners, Janet M. Dalzell, Ed., Leatherhead Food RA (Dec. 1996), pp. 21-44, which is incorporated herein by reference.
• a first mixture of ingredients is prepared.
• the composition of the first mixture of ingredients can vary; however, it typically comprises a sugar substitute and may contain various additional substances (e.g., the sugar alcohol syrup, NaCl, preservatives, further sweeteners, water, and/or flavorings). In certain embodiments, it comprises the sugar substitute, salt, and vanillin. In other embodiments, the first mixture comprises the sugar substitute and the sugar alcohol syrup.
• the first mixture of ingredients does not contain the active ingredient; although, it some embodiments, the active ingredient may be incorporated into the first mixture of ingredients.
• the first mixture of ingredients is heated until it melts; subsequently, the mixture is heated to or past the hard crack stage.
• the hard crack stage is defined as the temperature at which threads of the heated mixture (obtained by pulling a sample of cooled syrup between the thumb and forefinger) are brittle or as the temperature at which trying to mold the syrup results in cracking.
• the temperature at which the hard crack stage is achieved can vary, depending on the specific makeup of the product mixture but generally is between about 145 °C and about 170 °C.
• the mixture is not heated above about 171 °C, which is the temperature at which caramelization begins to occur.
• the mixture is typically heated to the hard crack stage temperature or above and then allowed to cool.
• the heating can be conducted at atmospheric pressure or under vacuum.
• the method of the present invention is conducted at atmospheric pressure.
• the first mixture of ingredients comprises a high percentage of isomalt and the mixture is heated to about 143 °C. Once all components are dissolved, the temperature is raised past the hard crack stage (e.g., to about 166 °C). The mixture is heated to this temperature and then removed from the heat to allow the mixture to cool.
• the active ingredients and, optionally, additional components are separately combined in a second mixture.
• the second mixture is added to the first mixture of ingredients, typically after the first mixture of ingredients has been removed from the heat.
• the addition of the second mixture may, in some embodiments, occur only after the heated first mixture of ingredients has cooled to a predetermined temperature (e.g., in certain embodiments, to about 132 °C).
• one or more flavorants are added to the second mixture immediately prior to adding the mixture to the first, heated mixture of ingredients. Certain flavorants are volatile and are thus preferably added after the mixture has cooled somewhat.
• the combined mixture is then formed into the desired shape.
• the mixture is poured directly into molds, formed (e.g., rolled or pressed) into the desired shape, or extruded. If desired, the mixture can be extruded or injection molded.
• the mixture is formed or extruded into a mold of desired shape in an enclosed system, which may require decreased temperature and which may limit evaporation of certain mixture components. For example, such a system may limit the evaporation of volatile components including, but not limited to, flavorants. Other methods of producing lozenges are also intended to be encompassed herein.
• Typical conditions associated with manufacture of food grade lozenge products such as described herein include control of heat and temperature (i.e., the degree of heat to which the various ingredients are exposed during manufacture and the temperature of the manufacturing environment), moisture content (e.g., the degree of moisture present within individual ingredients and within the final composition), humidity within the manufacturing environment, atmospheric control (e.g., nitrogen atmosphere), airflow experienced by the various ingredients during the manufacturing process, and other similar types of factors.
• control of heat and temperature i.e., the degree of heat to which the various ingredients are exposed during manufacture and the temperature of the manufacturing environment
• moisture content e.g., the degree of moisture present within individual ingredients and within the final composition
• humidity within the manufacturing environment e.g., the degree of moisture present within individual ingredients and within the final composition
• atmospheric control e.g., nitrogen atmosphere
• various process steps involved in product manufacture can involve selection of certain solvents and processing aids, use of heat and radiation, refrigeration and cryogenic conditions, ingredient mixing rates, and the like.
• the manufacturing conditions also can be controlled due to selection of the form of various ingredients (e.g., solid, liquid, or gas), particle size or crystalline nature of ingredients of solid form, concentration of ingredients in liquid form, or the like.
• Ingredients can be processed into the desired composition by techniques such as extrusion, compression, spraying, and the like.
• the lozenge product may be transparent or translucent.
• “translucent” or “translucency” refers to materials allowing some level of light to travel therethrough diffusely.
• lozenge products of the present disclosure can have such a high degree of clarity that the material can be classified as “transparent” or exhibiting “transparency,” which is defined as a material allowing light to pass freely through without significant diffusion. The clarity of the lozenge product is such that there is some level of translucency as opposed to opacity (which refers to materials that are impenetrable by light).
• Transparency /translucency can be determined by any means commonly used in the art; however, it is commonly measured by spectrophotometric light transmission over a range of wavelengths (e.g., from about 400-700 nm).
• optical methods such as turbidimetry (or nephelometry) and colorimetry may be used to quantify the cloudiness (light scattering) and the color (light absorption), respectively, of the lozenge products provided herein.
• Translucency can also be confirmed by visual inspection by simply holding the material (e.g., extract) or product up to a light source and determining if light travels through the product in a diffuse manner.
• An oral product in the form of a pastille (referred to herein as “Pastille A”) and configured for oral use is provided in the following manner.
• An aqueous mixture is prepared.
• the aqueous mixture is formed by admixing water, a salt, a sweetener, a humectant, and a flavoring agent.
• a gum is heated to a temperature of about 71°C and then, the at least one active ingredient is stirred into the heated gum component.
• the heated gum (including the at least one active ingredient therein) is then added to the aqueous composition to form a mixture.
• at least one sugar alcohol is heated to a temperature of about 175°C and then cooled to a temperature of about 150°C.
• the cooled sugar alcohol is then added to the mixture and stirred in a Hobart mixing bowl to form a pastille composition.
• the pastille composition is heated to about 71°C and then deposited into a starch mold.
• the pastille composition remains in the starch mold for about 24 hours at about 60°C.
• the pastille composition is allowed to cool and then removed from the starch mold.
• the oral composition is then cured at ambient room temperature for about 24 hours to provide the pastille product configured for oral use.
• Table 1 below illustrates the relative percentages of each individual component in the final oral product prepared as described herein.
• An oral product in the form of a pastille (referred to herein as “Pastille B”) and configured for oral use is provided in the following manner.
• An aqueous mixture is prepared.
• the aqueous mixture is formed by admixing water, a salt, a sweetener (sucralose), a humectant (glycerin), and a flavoring agent.
• a gum glycol arabic solution
• the at least one active ingredient e.g., including caffeine, taurine, and ascorbic acid
• the heated gum is then added to the aqueous composition to form a mixture.
• the at least one sugar alcohol e.g., including isomalt, maltitol, and erythritol
• the at least one sugar alcohol is heated to a temperature of about 175°C and then cooled to a temperature of about 150°C.
• the cooled sugar alcohol is then added to the mixture and stirred in a Hobart mixing bowl to form a pastille composition and allowed to cool.
• the pastille composition is heated to about 71°C and then deposited into a starch mold.
• the pastille composition remains in the starch mold for about 24 hours at about 60°C.
• the pastille composition is allowed to cool and then removed from the starch mold.
• the oral composition is then cured at ambient room temperature for about 24 hours to provide the pastille product configured for oral use.
• Table 2 below illustrates the relative percentages of each individual component in the final oral product prepared as described herein.
• An oral product in the form of a pastille (referred to herein as “Pastille C”) and configured for oral use is provided in the following manner.
• An aqueous mixture is prepared.
• the aqueous mixture is formed by admixing water, a salt, a sweetener (sucralose), a humectant (glycerin), and a flavoring agent.
• a gum glycol arabic solution
• the at least one active ingredient e.g., including theanine, GABA, and lemon balm
• the heated gum is then added to the aqueous composition to form a mixture.
• the at least one sugar alcohol e.g., including isomalt, maltitol, and erythritol
• the at least one sugar alcohol is heated to a temperature of about 175°C and then cooled to a temperature of about 150°C.
• the cooled sugar alcohol is then added to the mixture and stirred in a Hobart mixing bowl to form a pastille composition and allowed to cool.
• the pastille composition is heated to about 71°C and then deposited into a starch mold.
• the pastille composition remains in the starch mold for about 24 hours at about 60°C.
• the pastille composition is allowed to cool and then removed from the starch mold.
• the oral composition is then cured at ambient room temperature for about 24 hours to provide the pastille product configured for oral use. Table 3 below illustrates the relative percentages of each individual component in the final oral product prepared as described herein.
• An oral product in the form of a pastille (referred to herein as “Pastille D”) and configured for oral use is provided in the following manner.
• An aqueous mixture is prepared.
• the aqueous mixture is formed by admixing water, a salt, a sweetener (sucralose), a humectant (glycerin), and a flavoring agent.
• a gum glycol arabic solution
• the at least one active ingredient e.g., including caffeine, theanine, and ginseng
• the heated gum is then added to the aqueous composition to form a mixture.
• the at least one sugar alcohol e.g., including isomalt, maltitol, and erythritol
• the at least one sugar alcohol is heated to a temperature of about 175°C and then cooled to a temperature of about 150°C.
• the cooled sugar alcohol is then added to the mixture and stirred in a Hobart mixing bowl to form a pastille composition and allowed to cool.
• the pastille composition is heated to about 71°C and then deposited into a starch mold.
• the pastille composition remains in the starch mold for about 24 hours at about 60°C.
• the pastille composition is allowed to cool and then removed from the starch mold.
• the oral composition is then cured at ambient room temperature for about 24 hours to provide the pastille product configured for oral use.
• Table 4 illustrates the relative percentages of each individual component in the final oral product prepared as described herein.

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