GB2495923A - Flavoured patch for smoking article - Google Patents
Flavoured patch for smoking article Download PDFInfo
- Publication number
- GB2495923A GB2495923A GB1118375.3A GB201118375A GB2495923A GB 2495923 A GB2495923 A GB 2495923A GB 201118375 A GB201118375 A GB 201118375A GB 2495923 A GB2495923 A GB 2495923A
- Authority
- GB
- United Kingdom
- Prior art keywords
- article
- flavoured
- text
- smoking article
- flavourant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 230000000391 smoking effect Effects 0.000 title claims abstract description 78
- 239000000796 flavoring agent Substances 0.000 claims abstract description 53
- 239000011159 matrix material Substances 0.000 claims abstract description 42
- 239000010410 layer Substances 0.000 claims abstract description 37
- 239000000853 adhesive Substances 0.000 claims abstract description 24
- 239000012790 adhesive layer Substances 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940041616 menthol Drugs 0.000 claims abstract description 6
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 235000019613 sensory perceptions of taste Nutrition 0.000 claims description 2
- 230000035923 taste sensation Effects 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 239000000463 material Substances 0.000 abstract description 8
- 230000002459 sustained effect Effects 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 description 20
- 241000208125 Nicotiana Species 0.000 description 18
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 18
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical class CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 8
- 235000006679 Mentha X verticillata Nutrition 0.000 description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 4
- 235000019504 cigarettes Nutrition 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 239000000779 smoke Substances 0.000 description 4
- -1 cyclarnates Chemical compound 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- 235000014435 Mentha Nutrition 0.000 description 2
- 241001072983 Mentha Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000007790 solid phase Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000007436 Cananga odorata Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 240000003538 Chamaemelum nobile Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
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- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000001238 Gaultheria procumbens Species 0.000 description 1
- 235000007297 Gaultheria procumbens Nutrition 0.000 description 1
- 241000208152 Geranium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000255365 Kaskarillabaum Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000005183 Lantana involucrata Species 0.000 description 1
- 244000165082 Lavanda vera Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 241000768444 Magnolia obovata Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 244000245214 Mentha canadensis Species 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 244000078639 Mentha spicata Species 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- 101100118976 Mus musculus Clint1 gene Proteins 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 description 1
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 241000009298 Trigla lyra Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/002—Cigars; Cigarettes with additives, e.g. for flavouring
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24C—MACHINES FOR MAKING CIGARS OR CIGARETTES
- A24C5/00—Making cigarettes; Making tipping materials for, or attaching filters or mouthpieces to, cigars or cigarettes
- A24C5/60—Final treatment of cigarettes, e.g. marking, printing, branding, decorating
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/02—Cigars; Cigarettes with special covers
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/02—Cigars; Cigarettes with special covers
- A24D1/025—Cigars; Cigarettes with special covers the covers having material applied to defined areas, e.g. bands for reducing the ignition propensity
Landscapes
- Manufacture Of Tobacco Products (AREA)
Abstract
A flavoured article 1 for application to a combustible portion 10 of a smoking article 9 does not substantially envelop the combustible material of the smoking article. The flavoured article 1 may be a patch with an adhesive layer for adhering to the outer surface of the smoking article 9. The patch 1 may be self-adhesive. The patch 1 may be applied in any desired orientation, e.g. lengthwise to enable a sustained mild flavour for the user (as shown), or circumferentially around the smoking article (figure 4) to enable a more intense burst of stronger flavour to the user. When the smoking article 9 is lit, the flavoured article 1 preferably burns, and the flavour is thus released. A method of making the flavoured article is also described, and comprises the manufacture of a matrix layer (2, figures 1 & 2) to which an adhesive layer (3, figures 1 &2) is added. Separate matrix, flavourant and adhesive layers may be provided (figure 2). The flavourant may be menthol.
Description
Flavoured article, preparation and uses thereof
Technical Field
The invention relates generally to a flavoured article, preparation and uses thereof and in particular to a flavoured article for application to a smoking article. In use, the flavour will he released when the smoking article is lit and the flavoured article is combusted.
Background
to Flavour and aroma are important characteristics of smoking articles and a number of methods have been used to incorporate flavourants. If permitted under local regulations, flavourants can be applied to smoking articles by the smoker after purchase, and this confers the significant advantage that the smoker can choose to apply a variety of flavours or aromas to a single "unflavoured" cigarette, Is circumventing the need to buy multiple flavoured cigarettes.
Summary
Previous methods that have been proposed to apply fiavourant to a smoking article after purchase include injecting a tiavourant-containing solution into the tobacco, or infusing the smoking article with aromatic vapours.
However, many of these methods of application require the usc of a separate tool, for example to inject the solution into the tobacco. It may be desirable to simplify the application as far as possible.
For example, US 2005/0072437 relates to a smoking kit comprising smoking articles and wrapping sheets to roll around the smoking articles, and discloses wrapping sheets that contain olfactory and/or gustatory characteristics, such as natural or artificial flavourings and/or scent. These wrapping sheets can be wrapped around the exterior of the tobacco rod section of the smoking article by the smoker, and thus when the smoking article is smoked the flavourant is released.
Tlowever, it is very difficult for the smoker to apply such a wrapping sheet to a conventional smoking article owing to the large surface area of the wrapping sheet when conpared with the surface area of the tobacco rod of the smoking article, and as a consequence the Wrapping sheet is awkward to apply. Furthermore, as the adhesive is positioned along one of the longitudinal borders of the wrapping sheet, it is a requirement that the wrapping sheet is wrapped at least once around the smoking article, in order to affix the wrapping sheet to itself. As the wrapping sheet is not fixed with adhesive to the smoking article, the smoker is required to wrap the wrapping sheet tightly, to help to prevent it from slipping off the smoking article. It is therefore apparent that assembling the flavourant-containing wrapping sheet onto a conventional smoking article is a difficult and time-consuming process.A further disadvantage is that, as the wrapping sheet is applied to the entire tobacco rod section of the smoking article, there is limited capacity for the smoker to control when the flavourant is released during smoking.
US 2004/00992R0 also relates to flavoured wrapping materials and discloses incorporating tiavourants mto the wrapping material and into the adhesive used to bind the wrapping material together. However, in this invention the flavourant-containing wrapping material is incorporated into the smoking article at the time of manufacture and therefore cannot he applied by the smoker after purchase of the smoking article.
According to a first aspect of the invention a flavoured article for application to a combustible portion of a smoking article is provided wherein the flavoured article does not substantially envelop the combustible portion of the smoking article.
\Vhen the flavoured article is adhered to the surface of the smoking article and the smoking article is lit, the flavoured article is combusted as the conabustible portion to which it is adhered combusts and the flavour is released.
For the purpose of this invention, the snioktng article may he interpreted as being of standard size. In an embodiment, the smoking article may be of standard size, with a length and diameter of standard smoking articles. In another embodiment, the smoking article may he super-slim, with a length and diameter of super-slim smoking articles.
According to a second aspect of the invention, a method of making a flavoured article as described above is provided.
According to a third aspect, use of a flavoured article is provided whereby the article is applied to a smoking article to provide a desired taste sensation upon smoking.
The above advantages and features are of representative embodiments, presented to assist in understanding the invention, and are not exhaustive and/or exclusive.
Additional features and advantages of the invention will become apparent in the following description, from the drawings, and from the claims
Brief Description of the Drawings
In order that the invention may he more fully understood, embodiments thereof will now he described, by way of non-limiting example only, with reference to the accompanying drawings, in which: Figure 1 gives a diagrammatic representation of the flavoured article according to a first embodiment, shown in cross-section; Figure 2 gives a diagrammatic representation of the flavoured article according to an alternative embodiment, shown in cross-section; Figure 3 illustrates the positioning of the flavoured article on an individual smoking article; and Figure 4 illustrates an alternative positioning of the flavoured article on an individual smoking article.
Figure 5 illustrates the flavoured article with portion marks.
The drawings are not to scale.
Detailed Description
A schematic illustration of a flavoured article according to one embodiment is given in Figure 1. In this embodiment, the flavoured article I comprises two layers, a matrix layer 2 and an adhesive layer 3. The matrix layer comprises matrix 4 and flavourant 5, and optionally comprises colourant 6. The adhesive layer comprises adhesive 7.
The flavourant 5 may be added to the matrix 4 at the time of preparation of the matrix.
A schematic illustration of a flavoured article according to an afternacive embodiment is given in Figure 2. In this embodiment, the flavoured article I comprises a matrix layer 2, a tiavourant layer and an adhesive layer 3. The matrix layer comprises matrix 4, and optionally comprises t1aourant 5 and/or colourant 6.
The flavoarant ayer comprises flavourant 5, and optionally comprises co'ourant 6.
The adhesive layer comprises adhesive 7.
The flavourant sayer S is preferably between the matrix layer 2 and the adhesive layer 3. The flavourant layer may comprise a flavourant 5. The tiavourant sayer may he added after formation of the matrix layer, preferably prior to the addition of the adhesive layer. This is an attractive arrangement when the flavourant is in solid form, such as menthol crystals.
According to various embodiments, the matrix 4 may have sufficient elasticity to maintain flexibility to avoid rupture and the subsequent re'ease of the flavourant 5.
The matrix 4 in the matrix layer 2 may comprise a gelling agent, particularly pectin.
The matrix may comprise a combination of gelling agents. The matrix may comprise pectin and sorhitol. In an embodiment, the matrix comprises 50% pectin and 50% sorbitol prepared from acpieous solution. The matrix tnay comprise starch.
The matrix 4 may have sufficient capacity to carry the required amount of flavourant 3, without requiring a surface area that significantly covers a combustible portion of a smoking article.
The thickness of the matrix layer 2 may he at least about 1 mm, optionally within a range of about 1 mm to 3 mm.
The weight of the matrix layer 2 may be: up to 100 mg, up to 150 mg, or UI) to 201) mg. The preferred weight of the matrix layer is up to 150 mg.
Optionally, the matrix 4 may contain pockets of air, or other expandable materials, to impart a sound clement when the flavoured article 1 is applied to the smoking article and the smoking article is lit. The air pockets may he formed by incorporating a solid into the matrix that expands on heating to create the air pockets. The air pocket forming solid may be, for example, menthol crystals in powder form.
The fiavourant 5 may he present at sufficiently high levels in the flavoured article I so that, when the flavoured article is combusted, the flavourant is present at levels that can he detected in the mainstream smoke. At the same time, the flavourant may be present at sufficiently low levels in the flavoured article so that, when the flavoured article is combusted, the Ilavourant is present at levels that are not overpowering to the smoker and that allow the smoker to add further flavoured articles to add more flavour to the mainstream smoke, if desired.
The flavourant 5 may be in liquid phase or may be in solid phase. In some embodiments, it is preferably in solid phase. The flavourant may comprise ground menthol crystals or menthol crystals in powder form. When in liquid phase, the fiavourant may be encapsulated and/or semi-encapsulated. In an embodiment, the tiavourant is in a liquid form and is added at 0J% by weight. In another embodiment, the flavoured article 1 comprises up to 5 mg menthol.
As used herein, the terms ccflavour "flavouring", and cct1aorant refer to materials which may be used to create a desired taste or aroma. They may include plant-based flavourants, for instance comprising or deriving from basil, mint, bay leaves, cardamom, cumin, oregano, paprika, rosemary, saffron, thyme, tea, eucalyptus, lemon, beefsteak plant, curcurna, turmeric, cilantro, rose, tobacco and orange blossom. The mint fiavourant may he chosen from the following mint varieties: Men/ha.ln'enth, Meiitiia cv., 114ev/ha nhliaca, Metitha piper/ta, Men/ha pijberh/a ritrata c. v., iVlenihapi)5erh/a C. /, \Ient/ja sphca/a crhpa, )en/ha carthfiuia, Men/ha /ongfoIba, Mentha SULI ceo/ens variga/a, Mentha pu/intm, Men/ha sphcata c. v., and Men/ha suai'eo/ens.
Other flavourant materials may include extracts (e.g., licorice, hvdrangea, Japanese white bark magnolia leaf, chamomile, fenugreek, ciove, menthol, Japanese mint, aniseed, cinnamon, herb, wintergreen, cherry, berry, peach, apple, Drambuie, bourbon, scotch, whiskey, spearmint, peppermint, lavender, cardamom, celery, cascarilla, nutmeg, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon oil, orange oil, cassia, caraway, cognac, jasmine, ylang-ylang, sage, fennel, piment, ginger, anise, coriander, coffee, or a mint oil from any species of the genus Men/ha), flavour masking agents, bitterness receptor site blockers, receptor site enhancers, sweeteners (e.g., sucralose, acesulfame potassium, aspartame, saccharine, cyclarnates, lactose, sucrose, glucose, fructose, sorhitol, or mannitol), and other additives such as chlorophyll, minerals, hotanicals, or breath freshening agents.
They may he imitation, synthetic or natural ingredients or blends thereof.
Preferably, the fiavourant is menthol.
Combinations of flavourants 5 may he used to achieve a desired overall flavour when the flavoured article i is combusted.
As illustrated in Figures 1 and 2, the adhesive 7 preferably exists as a layer separate from the matrix layer 2, so that, in use, the adhesive layer 3 contacts the smoking article. In an embodiment, the adhesive coats the entire surface of the matrix layer, although the matrix layer may also he part-coated with adhesive. The adhesive may he added after the matrix layer has been formed.
The adhesive 7 may be self-adhesive. Alternatively, it could he moisture activated.
The flavoured article I may he self-adhesive, for ease of application. The adhesive 7 may have sufficient tack to adhere to and maintain the position of the flavoured article on the smoking article, and sufficiently low tack to allow the flavoured article to be peeled off and repositioned if necessary. The adhesive is preferably a starch-based adhesive. In an embodiment, the adhesive is Adhesive Swift 5675 side stream paste. The amount of adhesive for each flavoured article is suitably at least about 50 mg, preferably within a range of about 50 mg to 100 rug. The amount of adhesive for each strip is suitably at least 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 mg. )
The adhesive layer 3 may be sufficiently thin to not inhibit the transfer of heat from the smoking article to the matrix layer 2 and/or flavourant layer 8 when the smoking article is combusted.
The adhesive layer 3 may cover the complete area of the flavoured article I. Alternatively, it may be intermittent, or it may he applied to the perimeter of the flavoured article.
As illustrated in Figures 1 and 2, the adhesive, flavourant and/or matrix layer may comprise colourant 6. Such colouring may he advantageously used to indicate to the consumer which particular flavourant S is present in the flavoured article 1. For example, when the flavourant is menthol, the adhesive, flavourant and/or matrix layer is preferably green. The colouring may he used to give the flavoured article an agreeable appearance. The colouring is preferably food grade colouring.
The flavoured article I may have a sufficiently large surface area to carry sufficient colourant 6 and/or flavourant 5. The flavoured article is preferably of a thickness to carry sufficient colourant and/or flavourant. The thickness of the flavoured article is preferably at least about I mm, preferably within a range of about 1 mm to 3 mm.
The flavoured article I is preferably placed on the exterior of the smoking article.
The flavoured article is to he placed on a combustible portton of the smoking article, that is, on the wrapper surrounding the tobacco rod portion of the article, which is combusted during the normal use of the smoking article. Such positioning is intended to result in the combustion of the flavoured article when the smoking article is combusted, thereby releasing flavoured smoke that can be inhaled by the user.
Figure 3 illustrates one possible positioning of the flavoured article 1 on an individual smoking article 9, which comprises a tobacco rod 10 and a filter il. The flavoured article is positioned along the length of the tobacco rod.
Figure 4 illustrates an alternative positioning of the flavoured article I on an individual smoking article 9, which comprises a tobacco rod 10 and a filter 11. The flavoured article is positioned around the circumference of the tobacco rod.
The flavoured article I may he placed along the length of the tobacco rod to give an even flavour, as indicated in Figure 3, or placed as a ring around the tobacco rod to give a more intensive flavour when this part of the tohacco rod is combusred, as indicated in Figure 4, or any combination of the two positions may he used.
Figures 3 and 4-show that the flavoured article I has a smaller surface area than the combustible portion of smoking article 9, so that a single flavoured article does not substantially cover or envelop the combustible portion when it is applied to the smoking article. This makes the flavoured article easy to handle and apply.
The flavoured article 1 may cover less than about SO°/o of the surface area of a combustible portion of the smoking article 9. The flavoured article may cover about 10% to about 20% of the surface area of a combustible portion of the smoking article.
The relatively small surface area of the flavoured article I confers the additional advantage that it is cost-effective to apply the adhesive layer 3 to the entire underside of the matrix layer 2, rather than just one border, so that it is not necessary for the flavoured article to joiii ends and/or adhere to itself when being fixed to the smoking article. In addition, the relatively small surface area of the flavoured article may minimise the alteration of the characteristics of the smoking article, such as changing the porosity of the smoking article.
The flavoured article I may be any shape. Suitably however, the flavoured article may be rectangular or disc-shaped, for ease of handling. Preferably, the flavoured article is a rectangular strip, as indicated in Figures 3 and 4. The rectangular strip allows for the optional positioning of the strip along the length of the smoking article 9 or around the circumference of the smoking article.
Figure 5 illustrates a rectangular strip of flavoured article I provided in a single length, with portion marks 12. The provision of portion marks may allow the smoker to remove the required amount of flavoured article to meet their taste requirements.
Tn an embodiment, the rectangular strip may be tapered at one end, so that it resembles a triangle. When applied along the length of the smoking article, as indicated in Figure 3, this may allow the delivery of different amounts of ilavourant as the smoking article 9 is combusted.
One flavoured article I may he used for each smoking article 9. Alternatively, the smoker may choose to add two or more flavoured articles to an individual smoking article, to increase the level of fiavourant 5 delivered to the mainstream smoke as compared with applying just one flavoured article to the smoking article.
The flavoured article I may he packaged in a stack of flavoured articles, xvherehy the articles are held in place by the adhesive layers 3 of each article, and the low-tack adhesive enables the uppermost flavoured article to he peeled off the stack when required for use. The flavoured article may also he packaged individually, for example using blister pack packaging.
Other than the release of flavourant 5, the combustion of the flavoured article I preferably has no noticeable effect Ofl smoking. The flavoured article preferably leaves no significant residue when combusted.
As used herein, the term ccsioking article" includes smokeable products such as cigarettes, cigars and cigarillos whether based on tobacco, tobacco derivatives, expanded tobacco, reconstituted tobacco or tobacco substitutes. Preferably, the smoking article is a cigarette.
Embodiments of the invention arc configured to comply with applicable laws and/or regulations, such as, by way of non-limiting example, regulations relating to flavours, additives, emissions, constituents, and/or the like. For example, the invention may he configured such that a smoking article implementing the invention is compliant with applicable regulations before and during use by a user.
The foregoing description and examples have been set forth merely to illustrate the invention and are not intended to he limiting. Since modifications of the described embodiments incorporating the spirit and substance of the invention may occur to persons skilled in the art, the invention should he construed broadly to include all variations within the scope of the appended claims and equivalents thereof.
Claims (1)
- <claim-text>Claims 1. A flavoured article for application to a combustible portion of a smoking article, wherein the flavoured article does not substantially envelop the combustible portion of the smoking article.</claim-text> <claim-text>2. A flavoured article according to claim I, wherein the flavoured article is combustible.</claim-text> <claim-text>3. A flavoured article according to claims I or 2, wherein the flavoured article covers less than about 50% of a surface area of the combustible portion of the smoking article.</claim-text> <claim-text>4. A flavoured article according to any of the preceding claims, wherein the flavoured article covers about 10% to about 20% of a surface area of the combustible portion of the smoking article.</claim-text> <claim-text>5. A flavoured article according to any of the preceding claims which comprises a matrix layer and an adhesive layer.</claim-text> <claim-text>6. A flavoured article according to any of the preceding claims which comprises a matrix layer, a flavourant layer and an adhesive layer.</claim-text> <claim-text>7. A flavoured article according to claims 5 or 6, wherein the matrix layer comprises pectin.</claim-text> <claim-text>8. A flavoured article according to any of the preceding claims, wherein the matrix layer and/or the flavourant layer carries flavourant.</claim-text> <claim-text>9. A flavoured article according to claim 8, wherein the flavourant is menthol.to. A flavoured article according to any of the preceding claims, wherein the flavoured article is self-adhesive.ii. A tiavoured article as described herein with reference to Figures 1, 2, 3 and 4 of the accompanying drawings.12. A method of manufacturing a flavoured article that can be applied to a combustible portion of a smoking article, wherein the flavoured article does not substantially envelop the combustible portion of the smoking article, the method comprising manufacturing a matrix layer and an adhesive layer, wherein the adhesive layer is added after the manufacture of the matrix layer.13. A method according to claim t 2, wherein tiavourant is added to the matrix layer, wherein tiavourant is added during the manufacture of the matrix layer.14. A method according to claims 12 or 13, wherein a flavourant layer comprising flavourant is manufactured, wherein the flavourant layer is added after the manufacture of the matrix layer and prior to the addition of the adhesive layer.15. Use of a flavoured article to provide a desired taste sensation upon smoking, wherein the flavoured article is placed on a combustible portion of a smoking article, and does not substantially envelop the combustible portion of the smoking article.</claim-text>
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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GB1118375.3A GB2495923A (en) | 2011-10-25 | 2011-10-25 | Flavoured patch for smoking article |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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GB1118375.3A GB2495923A (en) | 2011-10-25 | 2011-10-25 | Flavoured patch for smoking article |
Publications (2)
Publication Number | Publication Date |
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GB201118375D0 GB201118375D0 (en) | 2011-12-07 |
GB2495923A true GB2495923A (en) | 2013-05-01 |
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Family Applications (1)
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GB1118375.3A Withdrawn GB2495923A (en) | 2011-10-25 | 2011-10-25 | Flavoured patch for smoking article |
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JPWO2016143128A1 (en) * | 2015-03-12 | 2017-08-03 | 日本たばこ産業株式会社 | Method for producing cigarette with filter |
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