EP4680049A1

EP4680049A1 - A pouch for oral use comprising a flavor material immobilized within a polysaccharide matrix

Info

Publication number: EP4680049A1
Application number: EP24711214.7A
Authority: EP
Inventors: Céline Dominique Gaël GAMBS; Anneke Glabasnia; Emmanuel Gérard René ROUGET
Original assignee: Philip Morris Products SA
Current assignee: Philip Morris Products SA
Priority date: 2023-03-17
Filing date: 2024-03-15
Publication date: 2026-01-21
Also published as: JP2026508953A; CN121001586A; WO2024194187A1

Abstract

The present invention relates to a pouch for oral use which comprises a flavor material The flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix. The pouch is characterised by improved sensory characteristics and storage stability.

Description

A pouch for oral use comprising a flavor material immobilized within a polysaccharide matrix

Field of the Invention

The present invention relates to a pouch for oral use which comprises a flavor material. The flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix. The pouch is characterised by improved sensory characteristics and storage stability.

Background of the Invention

Pouches for oral use are known and typically contain nicotine, flavors and food-grade fillers such as plant fibers.

WO 2009/056609 A1 describes a moist smokeless tobacco product which comprises a flavorant encapsulated in a hydrophobic encapsulating agent. The hydrophobic encapsulating agent disintegrates during use of the product releasing the flavorant. A disadvantage of this product is that the encapsulated flavorant is released in a single burst. Thus, the product does not provide a consistently intense flavor during use, rather the intensity of the flavor quickly fades.

There is thus a need for pouches which achieve sustained flavor release and which are characterized by improved sensory characteristics. At the same time, the pouches must have excellent storage stability.

Object of the Invention

It is therefore an object of the present invention to provide a pouch for oral use which provides superior sensory experience to known pouches for oral use. Another object is to provide a pouch for oral use which has improved storage stability.

The pouch for oral use described below satisfies the above aims.

Summary of the Invention

In one aspect, the invention relates to a pouch for oral use formed of a moisture-permeable material and comprising a dry substrate, wherein said dry substrate has a water content of not more than about 12 wt% and comprises a flavor material, wherein said flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

In a preferred embodiment, the flavor material further comprises a support material. In a further preferred embodiment, the flavor material is in the form of a sheet, pellets, filaments, or particles. In a further preferred embodiment, the flavor material is in the form or a sheet or cut portions thereof, said flavor material comprising a first layer formed of a support material and a second layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized, wherein the second layer is disposed on the first layer.

In a further preferred embodiment, the polysaccharide matrix comprises a polysaccharide and an emulsifier. In a preferred embodiment, the weight ratio of polysaccharide to emulsifier in the polysaccharide matrix is about 5:2 to about 10000:1 , preferably about 3:1 to about 100:1 , more preferably about 5:1 to about 50:1. In a further preferred embodiment, the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, more preferably about 4 to about 5.

In a further preferred embodiment, the flavor material comprises gellan gum in the range of from 5 wt% to 99.9 wt% of the flavor material on a dry weight basis. In a preferred embodiment, the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, hydroxypropyl methyl cellulose, and a combination thereof. In a further preferred embodiment, the polysaccharide matrix comprises gellan gum as the sole polysaccharide or comprises gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, and hydroxypropyl methyl cellulose. In a preferred embodiment, the weight ratio of gellan gum to the at least one further polysaccharide is about 1 :16 to about 100:1 , preferably about 1 :5 to about 10:1 , more preferably about 1:2 to about 6:1.

In a further preferred embodiment, the flavor material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and a combination thereof. In a further preferred embodiment, the one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids and a combination thereof, preferably the one or more flavor compounds are terpenoids selected from the group consisting of menthol limonene, thymol and carvacrol, or eugenol as a phenylpropanoid, and a combination thereof. In a preferred embodiment, the flavor material further comprises fibers, preferably cellulose fibers. Description of the Figures

Figure 1: Scanning electron microscope (SEM) photographs of the flavor material prepared according to sample preparation 4 described below. SEM observations of immobilization material strips embedded in a wax illustrate the network of retention reservoirs created by the present invention.

Figure 2: Study of flavor compound release from pouches exposed to artificial saliva (with enzymes incubated at 37°C and stirred at 20 rpm for 0, 5 and 10 minutes. Dashed lines is reference commercial pouch (Shiro™ Tingling mint) and triangle pattern is a flavor material prepared according to sample preparation 4 (example 4).

Detailed Description of the Invention

The present invention provides a pouch for oral use which provides superior sensory experience to known pouches. At the same time, the pouch has improved storage stability.

The pouch of the present invention comprises a dry substrate and a flavor material. The flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

Since the one or more flavor compounds are at least partially immobilized within a polysaccharide matrix and since the pouch comprises a dry substrate, the storage stability of the pouch is improved. That is, since one or more flavor compounds are retained within a polysaccharide matrix, their undesirable release from the pouch during storage is avoided. Moreover, degradation of the polysaccharide matrix due to interaction with the substrate in the pouch during storage is avoided.

During use, the pouch is placed in the user’s mouth which comes into contact with saliva. The saliva enters the pouch and gradually releases the flavor compound(s) immobilized within the polysaccharide matrix into the user’s mouth. Since the pouch of the present invention achieves a sustained flavor release, the flavor intensity is maintained for a longer time than possible using known pouches. This provides a superior sensory experience. Moreover, a consistency of the user experience between pouches is achieved.

The pouch of the present invention may comprise one or more active ingredients (e.g. nicotine, caffeine, etc.), a filler, and other additives. Definitions and terminology

All technical and scientific terms used herein carry the commonly understood meaning of the word unless defined otherwise.

Unless defined otherwise, any feature(s) within any aspect or embodiment of the invention may be combined with any feature(s) within any other aspect or embodiment of the invention, and the skilled person understands such combination as being encompassed in the original disclosure of the present application. This also applies to the possibility of combination of elements from lists of species within definitions of different broader terms with one another, said possibilities of individualized combination being expressly intended and within the direct and unambiguous disclosure of the present application. This also applies in particular to all embodiments described within the section relating to system and their components, in respect of other aspects, e.g. dosage forms of those systems. This also applies, but not exclusively, to endpoints of ranges disclosed herein. For instance, if a given substance is disclosed as existing in a composition in a concentration range of X-Y% or A-B%, the present application is to be understood as explicitly disclosing not only the ranges X-Y% and A-B%, but also the ranges X-B%, A-Y% and, in as far as numerically possible, Y-A% and B-X%. Each of these ranges, and range combinations, are contemplated, and are to be understood as being directly and unambiguously disclosed in the present application.

Similarly, it is also to be understood that section headings as used throughout the present application are merely for organizational purposes, and do not confer exclusive character to the disclosure pertaining to aspects or embodiments of the invention mentioned in a particular section heading. Section headings thus do not exclude the combination of the disclosure within any one section heading to a corresponding or analogous context provided under another section heading. Indeed, such intra-section disclosures are explicitly within the disclosure of the present application.

As used herein, each of the terms “comprising’, “having” and “containing”, including grammatical variants thereof, are meant in a non-exhaustive sense to mean “including”, but not necessarily “composed of”, and does not exclude elements in addition to those explicitly recited as being present. As used herein, then, the terms “comprising”, “having” and “containing”, and grammatical variants thereof, indicate that components other than those explicitly recited may, but need not, be present. As such these terms include as a limiting case embodiments in which no other elements than those recited are present, e.g. in the commonly accepted sense of “consisting of”. As used herein, the phrase “consisting of, and grammatically related variants thereof, means that no other elements are present than those recited. In standing with the above definition of “comprising” (and grammatically and semantically related terms), the term “consisting of” therefore denotes a limiting scenario within the meaning of “comprising”.

Unless stated otherwise, percentages indicating the extent to which a particular ingredient is comprised in a mixture or composition refer to weight/weight (w/w) percentages. Similarly, unless stated otherwise, ratios specified herein are weight ratios.

Unless stated otherwise, the designation of a range in the present application using a hyphen (“- “) separating two bracketing values X and Y, or two bracketing ratios, is to be understood as meaning and disclosing the specified range in which both endpoint values X and Y are included. The same applies to a range expressed as “X to Y”. Accordingly, the expressions of ranges as “X - Y”, “of X to Y”, “from X to Y”, “of X - Y” and “from X - Y” are to be understood equivalently as meaning and disclosing a range encompassing the end value X, all values between X and Y, as well as the end value Y.

As used herein the term “about” when referring to a particular value, e.g. an endpoint or endpoints of a range, encompasses and discloses, in addition to the specifically recited value itself, a certain variation around that specifically recited value. Such a variation may for example arise from normal measurement variability, e.g. in the weighing or apportioning of various substances by methods known to the skilled person. The term “about” shall be understood as encompassing and disclosing a range of variability above and below an indicated specific value, said percentage values being relative to the specific recited value itself, as follows: The term “about” may encompass and disclose variability of ± 5.0%. The term “about” may encompass and disclose variability of ± 4.5%. The term “about” may encompass and disclose variability of ± 4.0%. The term “about” may encompass and disclose variability of ± 3.5%. The term “about” may encompass and disclose variability of ± 3.0%. The term “about’ may encompass and disclose variability of ± 2.5%. The term “about” may encompass and disclose variability of ± 2.0%. The term “about” may encompass and disclose variability of ± 1.5%. The term “about” may encompass and disclose variability of ± 1.0%. The term “about” may encompass and disclose variability of ± 0.5%. The term “about”, in reference to the particular recited value, may encompass and disclose that exact particular value itself, irrespective of any explicit mention that this exact particular value is included; even in the absence of an explicit indication that the term “about” includes the particular exact recited value, this exact particular value is still included in the range of variation created by the term “about”, and is therefore disclosed in the present application. Unless stated otherwise, where the term “about” is recited before the first endpoint of a numerical range, but not before the second endpoint of that range, this term, and the variability it implies in scope and disclosure, refers to both the first endpoint of the range and the second endpoint of the range. For instance, a recited range of “about X to Y” should be read as “about X to about Y”. The same applies for a recited range of ratios. For instance, a recited range of weight ratios of “about X:Y - A:B” should be read as a weight ratio of “(about X):(about Y) - (about A):(about B)”.

As used herein, the term “a combination thereof” denotes any combination thereof, in any proportion. That is, the term encompasses any combination of the listed features (e.g. a combination of any two listed features, any three listed features, etc.) in any relative amounts. The skilled person can readily determine which amounts may be used in line with the intention of the invention.

As used herein, the term “pouch” denotes a container formed of a moisture-permeable material enclosing a cavity. The pouch is adapted for oral use. The moisture-permeable material can be a fibrous material such a woven or non-woven fabric. The non-woven fabric can be made of cellulosic material, polyester fibers, viscose, sisal, wool fibers or a combination thereof. The moisture-permeable material is not water-soluble.

As used herein, the term “moisture-permeable” means that moisture can pass bidirectionally through the material of the pouch, i.e. from the oral cavity into the interior of the pouch, as well as from inside the pouch (back) into the oral cavity.

As used herein, the term “for oral use” denotes that the pouch is adapted for use in the oral cavity of a user. Thus, the pouch has a shape and size which allow for it to be placed in the user’s mouth. During use, saliva in the mouth of the user causes one or more of the components of the pouch (e.g. flavor compounds) to pass into the mouth of the user.

As used herein, the term “dry” means a water content of not more than 12 wt%. As used herein, the term “water content” refers to gravimetric water content expressed by mass (weight) as follows u = m_w/m_s where m_w is the mass of water and m_s is the mass of the solids. The water content can be determined by the Karl Fischer method, specifically according to ISO 6488:2021 - Tobacco and tobacco products — Determination of water content — Karl Fischer method.

As used herein, the term “substrate” refers to the entire contents of the pouch (i.e. all materials contained within the container formed of a moisture-permeable material described above). These include the flavor material, any fillers and any other additives. The pouch may comprise an active ingredient. As used herein, the term “active ingredient’’ denotes a substance that has a modulating, e.g. a stimulating effect on the nervous system of a user. Nonlimiting examples of the active ingredient include nicotine, caffeine, anatabine, one or more cannabinoid and a combination thereof in any proportion. As used herein, the term “nicotine” denotes a nicotine source. The nicotine source can be any nicotinic compound. Such nicotinic compound includes nicotine in free base form (i.e. nicotine in a non-protonated form), salt form, as a complex, or as a solvate. Example of a nicotine complex is a resin complex of nicotine, where nicotine is bound in an ion exchange resin, such as nicotine polacrilex. Examples of nicotine salts are benzoate, hydrochloride, dihydrochloride, monotartrate, bitartrate, sulfate, salicylate, citrate, stearate, glutarate, aspartate, palmitate, and lactate.

As used herein, the term "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). A combination thereof in any proportion is also possible and disclosed in the context of the present invention.

As used herein, the term “flavor compound” denotes a flavorful or aromatic substance capable of altering the sensory characteristics of the pouch. Examples of sensory characteristics that can be modified by the flavor compound include taste (e.g. sweet, salty, sour, bitter, etc.), mouthfeel, moistness, coolness/heat, and/or fragrance/aroma. Flavor compounds may be natural or synthetic, and the character of the flavors imparted thereby may be described, without limitation, as fresh, sweet, salty, umami, herbal, confectionary, floral, fruity, or spicy. Specific types of flavors include, but are not limited to, menthol, peppermint, spearmint, liquorice, anethole, geranium, lemon oil, orange oil, grapefruit oil, bergamot oil, vanilla, coffee, coconut, almond, pecan, walnut, peanut, hazelnut, ginger, fennel, clove, anise, cardamom, coriander, basil, oregano, rosemary, thyme, sage, jasmine, lavender, Wintergreen, cocoa and coumarin, and any combination thereof in any proportion. Further, the flavor compound may contain a tobacco flavor. The flavoring compound may be a volatile compound. As used herein, "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). Typically, 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. Examples of volatile flavor compounds include alcohols, aldehydes, aromatic hydrocarbons, ketones, esters, terpenes, terpenoids, trigeminal sensates, 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 1 -hydroxy -2 -propanone and 2-hydroxy-3-methyl-2-cyclopentenone-1-one. Non-limiting examples of esters include allyl hexanoate, ethyl heptanoate, ethyl hexanoate, isoamyl acetate, and 3-methylbutyl acetate. Nonlimiting examples of terpenes include sabinene, limonene, gamma- terpinene, beta-famesene, nerolidol, thujone, myrcene, geraniol, nerol, citronellol, linalool, and eucalyptol. Preferred flavor compounds include mint and fruit taste flavors. A combination thereof in any proportion is also possible and disclosed.

In an embodiment of the invention, the one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids and a combination thereof. As used herein, the term “terpenoid” denotes natural products and related compounds derived from isoprene units which contain oxygen in various functional groups. Non-limiting examples thereof include menthol, limonene, thymol and carvacrol, and a combination thereof. As used herein, the term “phenylpropanoids” denotes natural products and related compounds derived from propylbenzene which contain oxygen in various functional groups. Non-limiting examples thereof include eugenol, anethole, estragole, and a combination thereof.

In the present invention, the one or more flavor compounds are at least partially immobilized within a polysaccharide matrix. As used herein, the term “polysaccharide matrix” refers to a three dimension network of polysaccharide molecules formed by jellifying the polysaccharide.

As used herein, the term “partially immobilized within the polysaccharide matrix” (or grammatically related variants thereof) means that at least a portion of the one or more flavor compounds is trapped within the polysaccharide matrix. This is achieved by incorporating the one or more flavor compounds in the mixture used to form the polysaccharide matrix prior to formation of said matrix (i.e. prior to jellification of the polysaccharide). The one or more flavor compounds are thus retained within the polysaccharide matrix. The polysaccharide matrix remains stable during storage of the pouch. During use of the pouch, moisture and/or enzymes present in the user’s saliva gradually permeate and/or degrade the polysaccharide matrix and release the one or more flavor compounds trapped within said matrix.

In an embodiment of the present invention, the flavor material further comprises a support material. As used herein, the term “support material” refers to a material which can be used as a base on which the polysaccharide matrix can be disposed. Non-limiting examples of support materials include paper (e.g. plug wrap paper) or other cellulosic materials such as dried plant leaves (e.g. dried tobacco leaves), or textile materials such as for example cotton, regenerated viscose, yarn.

In an embodiment of the present invention, the flavor material is in the form or a sheet or cut portions thereof, said flavor material comprising a first layer formed of a support material and a second layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized, wherein the second layer is disposed on the first layer. As used herein, the term “sheet” denotes a laminar material having a width and length substantially greater than the thickness thereof. As used herein, the term “disposed on” (or grammatically related variants thereof) means that the layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized is placed on the surface of the layer formed of a support material and the two layers are bonded to each other.

As used herein, the term “pellet” denotes a small body typically in the range of 0.1 to 1 square meter, with a roughly spherical or a roughly cylindrical shape. As used herein, the term “filament” refers to a thin flexible threadlike object. As used herein, the term “particle” denotes a small roughly spherical object.

As used herein, the term “emulsifier” denotes a surface active compound or composition which stabilizes a mixture of two or more immiscible liquids. Non-limiting examples of emulsifier include lecithin, propylene glycol monoesters, monoglycerides of vegetable fatty acids, sorbitan esters, sucrose esters, and any combination thereof.

The flavor material of the present invention may comprise fibers. As used herein, the term “fiber” denotes a natural or synthetic substance that is significantly longer than it is wide. Preferred fibers are cellulose fibers.

Pouch for oral use

The present invention provides a pouch for oral use formed of a moisture-permeable material and comprising a dry substrate. The dry substrate has a water content of not more than about 12 wt% and comprises a flavor material, wherein said flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

In a preferred embodiment, the dry substrate has a water content of about 5 wt% - 10 wt%, preferably about 6 wt% - 9 wt%, more preferably about 7 wt% - 8 wt%.

The flavor material can be produced as described below and incorporated in the pouch for oral use either by mixing the flavor material with the remaining components of the dry substrate prior to filling the pouch, or by applying externally the flavor material which is in the form of a continuous band as an outer material of the pouch. In one example, the fleece material may be used as a support material on which the flavor material is applied and dried.

A. Flavor material

The flavor material contained in the pouch comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

Since the one or more flavor compounds are at least partially immobilized within a polysaccharide matrix and since the pouch comprises a dry substrate, the pouch for oral use of the present invention has improved storage stability compared to known pouches. That is, since the one or more flavor compounds are retained within a polysaccharide matrix, their release from the pouch during storage is avoided. Moreover, a degradation of the polysaccharide matrix due to interaction with the substrate in the pouch during storage is avoided.

During use, the pouch is placed in the user’s mouth and comes into contact with saliva. The saliva enters the pouch and gradually disintegrates the polysaccharide matrix thereby gradually releasing the flavor compound(s) immobilized within the matrix into the user’s mouth. This provides a sustained flavor release, giving the user a superior sensory experience.

In a preferred embodiment, the flavor material comprises a support material. In a preferred embodiment, the flavor material is in the form of a sheet, pellets, filaments, or particles. In a further preferred embodiment, the support material is a sheet made of paper (e.g. plug wrap paper) or other cellulosic material (e.g. plant leaves). In a further preferred embodiment, the flavor material is in the form or a sheet or cut portions thereof and the flavor material comprises a first layer formed of a support material and a second layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized, wherein the second layer is disposed on the first layer. The polysaccharide matrix comprises a polysaccharide and optionally comprises an emulsifier.

Any gel-forming polysaccharide can be used in the present invention. As used herein, the term “gel-forming polysaccharide” refers to a polysaccharide which can form a hydrogel (i.e. a gel in which the dispersion medium is water). Examples of gel-forming polysaccharides include gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, hydroxypropyl methyl cellulose, and a combination thereof. In a preferred embodiment, the polysaccharide matrix comprises gellan gum as the sole polysaccharide or comprises gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, and hydroxypropyl methyl cellulose. In a further preferred embodiment, the weight ratio of gellan gum to the at least one further polysaccharide is about 1 :16 to about 100:1 , preferably about 1 :5 to about 10:1 , more preferably about 1 :2 to about 6:1. In a preferred embodiment, the flavor material comprises gellan gum in the range of from about 5 wt% to about 99.9 wt% of the flavor material on a dry weight basis.

Two forms of gellan gum are known - namely, high acyl gellan gum and low acyl gellan gum. These differ by their degree of acyl group substitution. Low acyl gellan gum has a low degree of acyl group substitution and is obtained by removing all or part of the acyl groups of natural gellan gum (also known as high acyl gellan gum). That is, low acyl gellan gum is a gellan gum that is partly or fully deacylated. Its most common form is fully deacylated gellan gum, which has no detectable acyl groups (also called deacetylated gellan gum).

In a preferred embodiment, the gellan gum is low acyl gellan gum. Use of low acyl gellan gum to form the polysaccharide matrix of the flavor material in accordance with the present invention is preferred because low acyl gellan gum is capable of forming gels at very low concentrations. Additionally, the texture of gellan gum based gels varies with the acyl content, low acyl gellan gum typically forming firmer, less elastic and more brittle gels compared to high acyl gellan gum.

In a further preferred embodiment, the gellan gum is low acyl gellan gum.

In a preferred embodiment, the polysaccharide matrix comprises an emulsifier. In a further preferred embodiment, the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, more preferably about 4 to about 5. The HLB value of the emulsifier can be calculated as described in Griffin, W.C. (1954) J. Soc. Cosmet. Chem. 5: 249-256. In a preferred embodiment, the emulsifier is lecithin. In a further preferred embodiment, the weight ratio of polysaccharide to emulsifier in the polysaccharide matrix is about 5:2 to about 10000:1 , preferably about 3:1 to about 100:1 , more preferably about 5:1 to about 50:1.

The emulsifier may make up from about 0.01 wt% to about 2 wt% of the flavor material on a dry weight basis. Preferably, the emulsifier makes up from about 0.02 wt% to about 2 wt% of the flavor material on a dry weight basis. More preferably, the emulsifier makes up from about 0.05 wt% to about 2 wt% of the flavor material on a dry weight basis. Even more preferably, the emulsifier makes up from about 0.1 wt% to about 2 wt% of the flavor material on a dry weight basis. In a preferred embodiment, in combination with any of the above or below embodiments, the emulsifier is lecithin.

In a preferred embodiment, the one or more flavor compounds contained in the flavor material are selected from the group consisting of terpenoids, phenylpropanoids and a combination thereof. Preferred terpenoids include menthol, limonene, linalool, thymol and carvacrol. Preferred phenylpropanoids are eugenol and anethole. Any combination of the above flavor compounds can be used and is disclosed herein. In a preferred embodiment, the one or more flavor compounds are selected from the group consisting of menthol, limonene, linalool, eugenol, and a combination thereof, more preferably, the one or more flavor compounds are selected from the group consisting of menthol, linalool, eugenol, and a combination thereof. These compounds are particularly preferred.

In a preferred embodiment, the flavor material comprises at least about 0.01 wt% of flavor compound(s) on a dry weight basis. More preferably, the flavor material comprises at least about 5 wt% of flavor compound(s) on a dry weight basis. Even more preferably, the flavor material comprises at least about 10 wt% of flavor compound(s) on a dry weight basis. In certain embodiments, the flavor material comprises at least about 20 wt% of flavor compound(s) on a dry weight basis, preferably at least about 25 wt% of flavor compound(s) on a dry weight basis, more preferably at least about 30 wt% of flavor compound(s) on a dry weight basis. The flavor material may comprise up to about 80 wt% of flavor compound(s) on a dry weight basis. In certain preferred embodiments, the flavor material comprises from about 20 wt% to about 80 wt% of flavor compound(s) on a dry weight basis, preferably from about 25 wt% to about 75 wt% of flavor compound(s) on a dry weight basis, more preferably from about 30 wt% to about 70 wt% of flavor compound(s) on a dry weight basis.

In a preferred embodiment, the weight ratio of polysaccharide(s) to flavor compound(s) in the flavor material is about 1 : 16 to about 100000: 1 , preferably about 1 : 12 to about 1 : 1 , more preferably about 1:10 to about 1 :2. In a preferred embodiment, the flavor material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and a combination thereof. The inclusion of a polyol improves the pliability of the flavor material. This increases the utility of the flavor material. For example, the flavor material can be easily incorporated as an outer layer of the pouch for oral use of the present invention.

In a preferred embodiment, the flavor material further comprises fibers, preferably cellulose fibers. The incorporation of fibers, especially cellulose fibers, improves the tensile strength of the flavor material. This is especially advantageous when the flavor material does not comprise a support material. The cellulose fibers may make up at least about 0.01 wt% of the flavor material on a dry weight basis. Preferably, the cellulose fibers make up at least about 0.05 wt% of the flavor material on a dry weight basis. More preferably, the cellulose fibers make up at least about 0.5 wt% of the flavor material on a dry weight basis. Even more preferably, the cellulose fibers make up at least about 1.0 wt% of the flavor material on a dry weight basis. In particularly preferred embodiments, the cellulose fibers make up at least about 2.0 wt% of the flavor material on a dry weight basis. The cellulose fibers may make up about 10 wt% or less of the flavor material on a dry weight basis. Preferably, the cellulose fibers make up about 8.0 wt% or less of the flavor material on a dry weight basis. More preferably, the cellulose fibers make up about 7.0 wt% or less of the flavor material on a dry weight basis. In a preferred embodiment, the weight ratio of cellulose fibers to polysaccharides in the flavor material is about 1:10 to about 1:1 , preferably about 1:5 to about 1 :2, more preferably about 1 :4 to about 1:3.

In a preferred embodiment, the flavor material comprises a salt of an alkaline earth metal. In a preferred embodiment the salt is selected from the group consisting of a salt of calcium, a salt of magnesium and a combination thereof. In a preferred embodiment, the salt of calcium is calcium chloride or calcium lactate. In a preferred embodiment, the salt of magnesium is magnesium chloride. When present, the salt of an alkaline earth metal can make up from about 0.01 wt% to about 10 wt% of the flavor material on a dry weight basis. Preferably, the salt makes up from about 0.01 wt% to about 5 wt% of the flavor material on a dry weight basis. When more than one type of salt of an alkaline earth metal is present, the above amount ranges refer to the total amount of all salts of alkaline earth metals.

The flavor material may comprise water. The water content of the flavor material is generally not limited as long as the total water content of the dry substrate comprising said flavor material is not more than about 12 wt%. In a preferred embodiment, the flavor material comprises from about 0.01 wt% to about 10 wt% of water, preferably from about 0.02 wt% to about 8 wt% of water, more preferably from about 0.03 wt% to about 6 wt% of water, even more preferably from about 0.05 wt% to about 4 wt% of water.

B. Other components of the dry substrate

In another preferred embodiment, the dry substrate comprises an active ingredient. Preferably, the active ingredient is nicotine. In a preferred embodiment, the active ingredient is nicotine and the content thereof in the dry substrate is about 0.5 - 20 mg, preferably about 0.5 - 15 mg, most preferably about 0.5 - 10 mg.

In a preferred embodiment, the nicotine is a nicotine salt or a resin complex of nicotine, where nicotine is bound in an ion exchange resin (i.e. nicotine/ion exchange resin complex). In another preferred embodiment, the nicotine salt is nicotine bitartrate, glutarate, aspartate, palmitate, or lactate, or any combination thereof most preferably nicotine bitartrate.

In a further preferred embodiment, the nicotine can be a liquid form of nicotine (e.g. nicotine free base) which is encapsulated (e. g. by means of cyclo-dextrins).

In a preferred embodiment, the nicotine is selected from the group consisting of nicotine bitartrate, nicotine polacrilex, nicotine betadex, nicotine o-salicylate, nicotine gentisate, nicotine gallate, nicotine phthalate, nicotine isophthalate, nicotine-acesulfame H, nicotine benzoate, nicotine fumarate, nicotine R-mandelate, nicotine hydrochlorate, nicotine L-lactate, nicotine levulinate, nicotine phosphorate, nicotine ascorbate, nicotine ferulate, nicotine vanilate, nicotine picolinate, nicotine cumate, nicotine nicotinate, nicotine pyruvate, nicotine gamma-resorcylate, and any combination thereof.

In a further preferred embodiment, the active ingredient is anatabine.

In an alternative embodiment, the dry substrate is nicotine-free.

In a further preferred embodiment, the dry substrate comprises a food-grade filler. In a preferred embodiment the filler is selected from the group consisting of cellulose fiber (e.g. powdered cellulose), wheat fiber, pea fiber, rice fiber, maize fiber, oat fiber, tomato fiber, barley fiber, rye fiber, sugar beet fiber, buckwheat fiber, potato fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, and any combination thereof.

The dry substrate may optionally contain one or more additives. Examples of additives include pH adjusting agents, preservatives, flavor enhancers and sweeteners. Examples of pH adjusting agents include sodium orthophosphate, potassium orthophosphate, calcium orthophosphate, sodium diphosphate, potassium diphosphate, calcium diphosphate, pentasodium triphosphate, pentapotassium triphosphate, sodium polyphosphate, potassium polyphosphate, carbonic acid, sodium carbonate, sodium bicarbonate, potasium carbonate, calcium carbonate, and magnesium carbonate. Examples of preservatives include sorbic acid and its salts (e.g. potassium-sorbate), benzoic acid and its salts, sulfur dioxide salts, nitrate salts, nitrite salts, acetic acid and its salts, lactic acid and its salts, malic acid and its salts. An example of a flavor enhancer is sodium chloride. Examples of sweeteners include sugar sweeteners such as sucrose, dextrose, maltose, and lactose and high-intensity sweeteners such as sucralose, aspartame, salts of acesulfame (e.g. acesulfame potassium), alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and stevioside. Any combination of such additives is also possible.

The dry substrate may also comprise a sugar alcohol such as glycerol, xylitol, maltitol, mannitol, erythritol, isomalt, sorbitol, and/or lactitol.

C. Preparation of the flavor material

The flavor material can be prepared by the following method.

In a first step, an aqueous composition comprising one or more flavor compounds, a polysaccharide and optionally an emulsifier is prepared. In a second step, the aqueous composition is deposited on a substantially flat supporting surface. For example, the aqueous composition can be cast on the substantially flat supporting surface or deposited thereon in the form of droplets. In a third step, the aqueous composition is allowed to jellify on the supporting surface. In a fourth step, the jellified aqueous composition is dried. The dried flavor material may subsequently be removed from the supporting surface. The supporting surface may be a metal plate or a support material placed on a metal plate.

D. Preparation of the pouch for oral use

The pouch for oral use can be produced in a conventional manner. The flavor material can be incorporated in the pouch use either by mixing the flavor material with the remaining components of the dry substrate prior to filling the pouch, or by applying externally the flavor material using the fleece material of pouch as the support material.

The present invention is also directed to the following embodiments. Embodiment 1. A pouch for oral use formed of a moisture-permeable material and comprising a dry substrate, wherein said dry substrate has a water content of not more than about 12 wt% and comprises a flavor material, wherein said flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

Embodiment 2. The pouch according to Embodiment 1 , wherein the flavor material further comprises a support material.

Embodiment 3. The pouch according to Embodiment 1 or 2, wherein the flavor material is in the form of a sheet, pellets, filaments, or particles.

Embodiment 4. The pouch according to Embodiment 3, wherein the flavor material is in the form or a sheet or cut portions thereof, said flavor material comprising a first layer formed of a support material and a second layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized, wherein the second layer is disposed on the first layer.

Embodiment 5. The pouch according to any one of Embodiments 1 - 4, wherein the polysaccharide matrix comprises a polysaccharide and an emulsifier.

Embodiment 6. The pouch according to Embodiment 5, wherein the weight ratio of polysaccharide to emulsifier in the polysaccharide matrix is about 5:2 to about 10000: 1 , preferably about 3:1 to about 100:1 , more preferably about 5:1 to about 50:1.

Embodiment 7. The pouch according to Embodiment 5, wherein the flavor material comprises gellan gum in the range of from 5 wt% to 99.9 wt% of the flavor material on a dry weight basis.

Embodiment 8. The pouch according to any one of Embodiments 1 - 6, wherein the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, hydroxypropyl methyl cellulose, and a combination thereof.

Embodiment 9. The pouch according to Embodiment 8, wherein the gellan gum is low acyl gellan gum.

Embodiment 10. The pouch according to any one of Embodiments 5 - 9, wherein the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, more preferably about 4 to about 5. Embodiment 11. The pouch according to any one of Embodiments 1 - 10, wherein the polysaccharide matrix comprises gellan gum as the sole polysaccharide or comprises gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, and hydroxypropyl methyl cellulose.

Embodiment 12. The pouch according to Embodiment 11 , wherein the weight ratio of gellan gum to the at least one further polysaccharide is about 1 :16 to about 100:1 , preferably about 1 :5 to about 10:1 , more preferably about 1 :2 to about 6: 1.

Embodiment 13. The pouch according to any one of Embodiments 1 - 12, wherein the flavor material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and a combination thereof.

Embodiment 14. The pouch according to any one of Embodiments 1 - 13, wherein the one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids and a combination thereof, preferably the one or more flavor compounds are terpenoids selected from the group consisting of menthol, limonene, thymol and carvacrol, or eugenol as a phenylpropanoid, and a combination thereof.

Embodiment 15. The pouch according to any one of Embodiments 1 - 14, wherein the weight ratio of polysaccharide(s) to flavor compound(s) in the flavor material is about 1:16 to about 100000:1 , preferably about 1 :12 to about 1 :1 , more preferably about 1 :10 to about 1:2.

Embodiment 16. The pouch according to any one of Embodiments 1 - 15, wherein the flavor material further comprises fibers, preferably cellulose fibers.

Embodiment 17. The pouch according to Embodiment 16, wherein the cellulose fibers make up at least about 0.05 wt% of the flavor material on a dry weight basis, preferably at least about 2.0 wt% of the flavor material on a dry weight basis, or about 10 wt% or less of the flavor material on a dry weight basis, preferably, about 8.0 wt% or less of the flavor material on a dry weight basis, more preferably, about 7.0 wt% or less of the flavor material on a dry weight basis.

Embodiment 18. The pouch according to Embodiment 16 or 17, wherein the weight ratio of cellulose fibers to polysaccharides in the flavor material is about 1 :10 to about 1 :1 , preferably about 1:5 to about 1 :2, more preferably about 1 :4 to about 1:3. Embodiment 19. The pouch according to any one of Embodiments 1 - 18, wherein the dry substrate has a water content of about 5 wt% - 10 wt%, preferably about 6 wt% - 9 wt%, more preferably about 7 wt% - 8 wt%.

Embodiment 20. The pouch according to any one of Embodiments 1 - 19, wherein the flavor material may comprises about 0.01 wt% to about 10 wt% of water, preferably from about 0.02 wt% to about 8 wt% of water, more preferably from about 0.03 wt% to about 6 wt% of water, even more preferably from about 0.05 wt% to about 4 wt% of water.

Embodiment 21. The pouch according to any one of Embodiments 1 - 20, wherein the flavor material comprises a salt of an alkaline earth metal.

Embodiment 22. The pouch according to Embodiment 21 , wherein the salt is selected from the group consisting of a salt of calcium, a salt of magnesium and a combination thereof, preferably the salt of calcium is calcium chloride or calcium lactate and the salt of magnesium is magnesium chloride.

Embodiment 23. The pouch according to Embodiment 21 or 22, wherein the salt of an alkaline earth metal makes up from about 0.01 wt% to about 10 wt% of the flavor material on a dry weight basis, preferably, the salt makes up from about 0.01 wt% to about 5 wt% of the flavor material on a dry weight basis.

Embodiment 24. The pouch according to any one of Embodiments 1 - 23, wherein the dry substrate comprises an active ingredient.

Embodiment 25. The pouch according to Embodiment 24, wherein the active ingredient is nicotine.

Embodiment 26. The pouch according to Embodiment 25, wherein the content of nicotine in the dry substrate is about 0.5 - 20 mg, preferably about 0.5 - 15 mg, most preferably about 0.5 - 10 mg.

Embodiment 27. The pouch according to Embodiment 25 or 26, wherein the nicotine is a nicotine salt or a resin complex of nicotine, where nicotine is bound in an ion exchange resin (i.e. nicotine/ion exchange resin complex), preferably, the nicotine salt is nicotine bitartrate, glutarate, aspartate, palmitate, or lactate, or any combination thereof, most preferably nicotine bitartrate. Embodiment 28. The pouch according to Embodiment 25 or 26, wherein the nicotine is a liquid form of nicotine (e.g. nicotine free base) which is encapsulated (e. g. by means of cyclodextrins).

Embodiment 29. The pouch according to Embodiment 25 or 26, wherein the nicotine is selected from the group consisting of nicotine bitartrate, nicotine polacrilex, nicotine betadex, nicotine o-salicylate, nicotine gentisate, nicotine gallate, nicotine phthalate, nicotine isophthalate, nicotine-acesulfame H, nicotine benzoate, nicotine fumarate, nicotine R-mandelate, nicotine hydrochlorate, nicotine L-lactate, nicotine levulinate, nicotine phosphorate, nicotine ascorbate, nicotine ferulate, nicotine vanilate, nicotine picolinate, nicotine cumate, nicotine nicotinate, nicotine pyruvate, nicotine gamma-resorcylate, and any combination thereof.

Embodiment 30. The pouch according to Embodiment 24, wherein the active ingredient is anatabine.

Embodiment 31. The pouch according to any one of Embodiments 1 - 23, wherein the dry substrate is nicotine-free.

Embodiment 32. The pouch according to any one of Embodiments 1 - 31 , wherein the dry substrate comprises a food-grade filler, preferably the filler is selected from the group consisting of cellulose fiber (e.g. powdered cellulose), wheat fiber, pea fiber, rice fiber, maize fiber, oat fiber, tomato fiber, barley fiber, rye fiber, sugar beet fiber, buckwheat fiber, potato fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, and any combination thereof.

Embodiment 33. The pouch according to any one of Embodiments 1 - 32, wherein the dry substrate comprises one or more additives selected from the group of pH adjusting agents, preservatives, flavor enhancers and sweeteners.

Examples

Sample preparation 1 : Flavor material in sheet form comprising menthol immobilized within a gellan matrix and a support material

Water (100 g) was heated to about 60°C and gellan (3.0 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was homogenized for 3 min. The hot mixture was then cast on a plug wrap paper or dried tobacco leaf placed on a metal tray, let jellify and dried in an oven at 75°C. A flavor material in the form of a sheet (thickness: 10-150 pm) was obtained.

Sample preparation 2: Flavor material in sheet form comprising menthol immobilized within a gellan-guar matrix and a support material

Water (100 g) was heated to about 60°C and gellan (1.0 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was homogenized for 3 min prior to addition of guar (2.0 g) and re-homogenization. The mixture was then cast on a pouch cellulosic material placed on a metal tray, let jellify and dried in an oven at 75°C. A flavor material in the form of a sheet (thickness: 10-150 pm) was obtained.

Sample preparation 3: Flavor material in sheet form comprising menthol immobilized within a gellan-alginate matrix and a support material

Water (100 g) was heated to about 60°C and gellan (2.0 g) and alginate (0.5 g) were added to the water. The resulting mixture was homogenized and heated to 90-95°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was then cast on a pouch cellulosic material placed on a metal tray, let jellify and dried in an oven at 75°C. A flavor material in the form of sheet (thickness: 10-150 pm) was obtained.

Sample preparation 4: Flavor material in sheet form comprising menthol immobilized within a gellan matrix

Water (100 g) was heated to about 60°C and gellan (3.0 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was homogenized for 3 min. The hot mixture was then cast on a metal tray, let jellify and dried in an oven at 75°C. A support-free flavor material in the form of a sheet was obtained.

Sample preparation 5: Flavor material in sheet form comprising menthol immobilized within a gellan-guar matrix Water (100 g) was heated to about 60°C and gellan (1.0 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was homogenized for 3 min prior to addition of guar (2.0 g) and re-homogenization. The mixture was then cast on a metal tray, let jellify and dried in an oven at 75°C. A support-free flavor material in the form of a sheet was obtained.

Sample preparation 6: Flavor material in sheet form comprising menthol immobilized within a gellan-agar matrix comprising cellulose fibers

Cellulose fibers (0.7 g) were hydrated in water (75 g) and glycerin (0.6 g). The resulting mixture was then heated to about 60°C and gellan (2.0 g) and agar (0.5 g) were added. The mixture was homogenized and heated to 90-95°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The mixture was homogenized for 3 min and then cast on a metal tray, let jellify and dried in an oven at 75°C. A support-free flavor material in the form of a sheet was obtained.

Sample preparation 7: Flavor material in the form of pellets comprising menthol immobilized within a gellan matrix

Water (50 g) was heated to about 60°C and gellan (0.75 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.05 g) and menthol (4.0 g) were added to the mixture. The mixture was then homogenized for 3 min, followed by addition of guar (0.75 g) and re-homogenization. 300 mg of a CaC 5% solution were added to the hot mixture. The hot mixture was then taken by a syringe, or a plastic pipette and drops of the hot mixture were deposited on a metal plate and let jellify. The small pellets obtained were then dried in an oven at 75°C. A flavor material in the form of pellets was thus obtained.

Sample preparation 8: Flavor material in the form of filaments comprising menthol immobilized within a gellan-guar matrix

Water (50 g) was heated to about 60°C and gellan (0.75 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was cooled down to about 70-75°C and lecithin (0.05 g) and menthol (4.0 g) were added to the mixture. The mixture was then homogenized for 3 min, followed by addition of guar gum (0.75 g) and re-homogenization. The hot mixture was taken by a syringe or a plastic pipette and dripped in a CaCh 5% solution at room temperature. The filaments were left in the CaCh solution for 5 min, then filtered off, washed with water, and deposited on a metal plate. The obtained filaments were then dried in an oven at 75°C. A flavor material in the form of filaments was thus obtained.

Sample preparation 9: Flavor material in the form of grated portions comprising menthol immobilized within a gellan matrix

Water (100 g) was heated to about 60°C and gellan (3.0 g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C and kept at this temperature for 5 min. The mixture was then cooled down to about 70-75°C and lecithin (0.1 g) and menthol (8.0 g) were added to the mixture. The hot mixture was then homogenized for 3 min, deposited, as bulk, on a metal tray, let jellify and partially dried at room temperature prior to grating portions of the non-fully dried jelly material and drying the grated portions in an oven. A flavor material in the form of grated portions was thus obtained.

Microscopic inspection of the flavor material

The flavor material as prepared according to sample preparation 4 was cut into strips. The strips were then embedded in wax and observed by Scanning Electronic Microscopy (SEM). A network of cavities in the polysaccharide matrix in which the flavor compound was retained was observed (see Figure 1). The cavities have sizes ranging from about 10 pm to 100 pm.

Study of flavor diffusion rate in saliva:

Pouches for oral use comprising flavor materials were prepared.

The composition of the flavor material used in each example is given in Table 1 below. The flavor materials were prepared as described above in Sample preparation 4 using the flavor compounds listed in Table 1 but additionally glycerol (0.6g) was added after cooling down the mixture along with lecithin. The reference (Comparative Example 1) is commercial nicotine pouch (Shiro™ Tingling mint).

Table 1 :

Immobilization flavor release efficiency in saliva was studied using artificial saliva containing enzymes. Pouches containing 25 mg of flavor material were added to artificial saliva at 37°C and stirred at 20 rpm for 20 min. Pouches were taken out of the artificial saliva after 5, 10 and 20 min, rinsed in water and the flavor compound remaining within the pouches was extracted using Ultra Turrax from IKI followed by a filtration to remove residues. This Left over analysis considers measurement of the flavor content, in material after exposure of the immobilized substrate to saliva for a given period of time (0, 5, 10, 20min), and after a rinsing step in water, to remove eventual flavor present in outer part of the material and in pouch. The obtained filtered solution was analyzed by Gas Chromatography-Mass Spectroscopy (GC-MS) to determine the amount of flavor compound not released during the exposure to artificial saliva. The above procedure was repeated three times and the average amount of flavor compound was calculated. The initial amount of flavor compound (prior to contact with artificial saliva) was also determined in the manner described above. The results are shown in Figure 2.

It was observed that the flavor release was enhanced in flavor material prepared from sample preparation 4 as compared to a commercial reference nicotine pouch (Figure 2). A sustained release of the flavor compound was observed for all tested pouches (examples 1-7).

Stability testing:

A. Stability test under stress conditions

The flavor materials in a sheet form were prepared as described above in Sample preparation 5 (SP 5). A stability test was carried out in a laboratory oven, set up to 50°C for a defined period of time to determine whether the immobilized flavor compound is retained in the polysaccharide matrix under stress conditions (aging for two 2 weeks at 50°C). A flavor material in sheet form was first cut into pieces of roughly equal size. The pieces were then weighed and distributed in a glass open bottle (manufacturer: Schott). The pieces were then aged over two weeks. The flavor compound retention was measured at the start of the two-week period To and after two weeks (Tzweek). Fresh and aged samples were analyzed simultaneously in a common sequence of analysis.

Excellent stability and flavor retention was observed under stress conditions (10% loss after 2 weeks at 50°C). At To- Menthol inclusion was 75%, while T2week- Menthol inclusion was 64% respectively.

B. Storage stability

To investigate the storage stability of the pouches of the present invention, pouches were kept in a closed bag for one week at 30°C and 75% RH. The flavor compound loss after one week (one week flavor loss) was measured by extraction in Ultra turrax followed by measurement in GC-MS. For comparison, pouches comprising a substrate with the same composition as the inventive pouches but differing in that the water content of the substrate was above 12 wt% were also tested. The water content of the substrate of the inventive pouches was 5 wt% and the water content of the substrate of the comparative pouches was 30 wt%. All pouches contained a flavor compound immobilized within a polysaccharide matrix and also contained sucralose filler and glycerol (6 wt%). The composition of the flavor material and the inclusion amount of flavor compound contained in each pouch are given in Table 2.

Table 2:

As can be taken from the results in Table 2, the pouches according to the present invention (Examples 8 and 9) had excellent storage stability (flavor loss of less than 10%) whereas the pouches comprising a substrate whose water content was 30 wt% exhibited significant flavor loss after one week storage.

Claims

1. A pouch for oral use formed of a moisture-permeable material and comprising a dry substrate, wherein said dry substrate has a water content of not more than about 12 wt% and comprises a flavor material, wherein said flavor material comprises one or more flavor compounds which are at least partially immobilized within a polysaccharide matrix.

2. The pouch according to claim 1 , wherein the flavor material further comprises a support material.

3. The pouch according to claim 1 or 2, wherein the flavor material is in the form of a sheet, pellets, filaments, or particles.

4. The pouch according to claim 3, wherein the flavor material is in the form or a sheet or cut portions thereof, said flavor material comprising a first layer formed of a support material and a second layer formed of the polysaccharide matrix within which the one or more flavor compounds are at least partially immobilized, wherein the second layer is disposed on the first layer.

5. The pouch according to any one of claims 1 - 4, wherein the polysaccharide matrix comprises a polysaccharide and an emulsifier.

6. The pouch according to claim 5, wherein the weight ratio of polysaccharide to emulsifier in the polysaccharide matrix is about 5:2 to about 10000: 1 , preferably about 3: 1 to about 100: 1 , more preferably about 5: 1 to about 50: 1.

7. The pouch according to claim 5, wherein the flavor material comprises gellan gum in the range of from 5 wt% to 99.9 wt% of the flavor material on a dry weight basis.

8. The pouch according to any one of claims 1 - 6, wherein the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, hydroxypropyl methyl cellulose, and a combination thereof.

9. The pouch according to any one of claims 5 - 8, wherein the emulsifier has a hydrophilic- lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, more preferably about 4 to about 5.

10. The pouch according to any one of claims 1 - 9, wherein the polysaccharide matrix comprises gellan gum as the sole polysaccharide or comprises gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxylmethyl cellulose, and hydroxypropyl methyl cellulose.

11. The pouch according to claim 10, wherein the weight ratio of gellan gum to the at least one further polysaccharide is about 1 :16 to about 100:1, preferably about 1 :5 to about 10:1 , more preferably about 1 :2 to about 6:1.

12. The pouch according to any one of claims 1 - 11, wherein the flavor material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and a combination thereof.

13. The pouch according to any one of claims 1 - 12, wherein the one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids and a combination thereof, preferably the one or more flavor compounds are terpenoids selected from the group consisting of menthol, limonene, thymol and carvacrol, or eugenol as a phenylpropanoid, and a combination thereof.

14. The pouch according to any one of claims 1 - 13, wherein the weight ratio of polysaccharide(s) to flavor compound(s) in the flavor material is about 1 :16 to about 100000:1 , preferably about 1 :12 to about 1 :1 , more preferably about 1:10 to about 1 :2.

15. The pouch according to any one of claims 1 - 14, wherein the flavor material further comprises fibers, preferably cellulose fibers.