WO2009056611A2 - Mélanges de tabacs oraux sans fumée et procédés de fabrication - Google Patents

Mélanges de tabacs oraux sans fumée et procédés de fabrication Download PDF

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Publication number
WO2009056611A2
WO2009056611A2 PCT/EP2008/064754 EP2008064754W WO2009056611A2 WO 2009056611 A2 WO2009056611 A2 WO 2009056611A2 EP 2008064754 W EP2008064754 W EP 2008064754W WO 2009056611 A2 WO2009056611 A2 WO 2009056611A2
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WO
WIPO (PCT)
Prior art keywords
tobacco
smokeless
flavour
tobacco product
product
Prior art date
Application number
PCT/EP2008/064754
Other languages
English (en)
Other versions
WO2009056611A3 (fr
Inventor
Gael Onno
Original Assignee
British American Tobacco (Investments) Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by British American Tobacco (Investments) Limited filed Critical British American Tobacco (Investments) Limited
Publication of WO2009056611A2 publication Critical patent/WO2009056611A2/fr
Publication of WO2009056611A3 publication Critical patent/WO2009056611A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/281—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed
    • A24B15/283—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed by encapsulation of the chemical substances

Definitions

  • the invention relates generally to the field of flavoured smokeless oral tobacco products. More specifically, the invention relates to formulations and preparations of flavoured smokeless oral products and methods of making the same.
  • a portion of the product is placed in the mouth, typically between the gums and lower lip for chewing tobacco and snuff or between the gums and upper lip for snus.
  • Some forms of chewing tobacco are masticated by the user, who then expectorates a combination of saliva and tobacco juices. In so doing the casing flavours first experienced by the user are quickly expectorated, leaving only the flavour elements associated with the tobacco itself. For many users this is not a pleasant taste and the chewing tobacco is removed from the mouth before releasing all the desirable components from the tobacco.
  • flavourants themselves. Many of the most common flavourants are volatile in nature, and certain flavourants such as menthol can show significant migration out of the product before it is consumed, requiring the application of large amounts of flavourant which adversely affects product cost.
  • flavourants such as menthol
  • this technology adds measurably to production complexity and cost.
  • the present invention relates to a smokeless oral tobacco product comprising cased tobacco at a least one flavour constituent.
  • the cased tobacco may suitably comprise at least one sweetener, flavourant, or salt, or a combination thereof.
  • the flavour constituent typically comprises ingredients originating from fruits of flowering plants from the division of magnoliophyta with the proviso that flowering plants of the family of fabaceae are excluded.
  • Preferred flavourant constituents comprise ingredients originating from fruits of the flowering plants from the families of rutaceae, rosaceae, and musaceae.
  • Species from the genus of citrus within the family of rutaceae and the subfamily maloidea stemming form rosaceae are e.g. various citrus fruits such as oranges, lime, grapefruit, and apples and pears.
  • cased tobacco means tobacco that has been cased with a casing blend. Cased tobacco comprises typically at least one flavourant, sweetener, humectant or other additive in an amount sufficient to affect at least one organoleptic property in the cased tobacco. Cased tobacco includes tobacco that has been blended with salt and treated in a pasteurisation-like reaction, such a product may be referred to as "snus”.
  • casing refers to a method or process step whereby tobacco is treated with a casing blend to provide cased tobacco.
  • flavour and “flavourant” refer to materials which may be used to create a desired taste or aroma in a product. They may include extracts (e.g., licorice, kudzu, hydrangea, Japanese white bark magnolia leaf, chamomile, fenugreek, clove, menthol, Japanese mint, aniseed, cinnamon, herb, wintergreen, cherry, berry, peach, apple, Dramboui, bourbon, scotch, whiskey, spearmint, peppermint, lavender, cardamon, apium graveolens, 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 Mentha), flavour masking agents
  • flavour constituent refers to a component used in the smokeless tobacco product of the invention which comprises any ingredients originating from plant matter including dried, freeze-dried, extracts or juice including fresh, concentrated or dried extract or juice in powdered form or in a form retaining the natural rigid fruit matrix, e.g. the cellulose structure.
  • Organoleptic refers to relating or contributing to the integrated sensory perception by the consumer that includes, for example, any combination of aroma, fragrance, flavour, taste, odour, mouth feel, or the like.
  • pre-packaging additive refers to any additive such as flavourant, humectant, preservative or blends thereof which is applied to a smokeless tobacco product in an application step that is followed by a step of packaging the smokeless tobacco or sealing a package of smokeless tobacco.
  • a pre-packaging additive typically forms a top note flavour or fragrance for the smokeless tobacco product.
  • Smoking is used herein to generally describe a class of smokeless oral tobacco product which typically comprise cured tobacco which has been dried and ground to have a particle size of between 0.1-10 mm.
  • the term covers both dry and moist forms; where one particular form is described with specificity herein a skilled worker would be capable of adapting the description as necessary to relate to the other form.
  • Switcheless oral tobacco product is used herein to denote any tobacco product which is not intended for combustion but instead designed to be placed in the oral cavity of a user for a period of time, during which there is contact between the user's saliva and the product.
  • tobacco as used herein includes any part, e.g., leaves, flowers, stems, of any member of the genus Nicotiana and reconstituted materials thereof. It includes derivatives such as specific compounds found in natural tobacco, e.g., nicotine, whether extracted or synthesized, as well as structural derivatives such as the fibrous portion of a tobacco leaf. It further includes tobacco substitutes which comprise individual chemicals and/or complex chemical entities which, when appropriately prepared, physically resemble natural tobacco. Detailed Description
  • the invention provides a smokeless oral tobacco product with a novel ingredient combination and methods of making the same.
  • One of the benefits of products according to the invention is an improved organoleptic profile.
  • Tobacco Blend According to standard methods, cured and dried tobacco is provided. The particular tobacco type, growing season, growing location, and the curing method will all affect the flavour and other characteristics of the final product. Skilled workers will appreciate that the particular tobacco starting materials can either help facilitate a desired end product, or can necessitate compensation with amounts or types of additives or treatment steps to reach the desired end product.
  • a casing blend often a solution, is provided as is known in the art.
  • Components of the casing blend can include sweeteners, such as corn syrup, sorbitol, mannitol, sucrose, and artificial sweeteners; humectants, such as glycerine, glyceryl triacetate, polyols like sorbitol, xylitol, maltitol, polymeric polyols e.g.
  • the casing may also include binders and fillers, for example, gelatine, guar gum, or
  • the relative amounts of ingredients in the casing blend will vary considerably based on the casing starting materials, the tobacco type and quality, and the desired end product. For example, a tobacco whose natural characteristics and curing conditions have merged to form a dry, bitter tasting leaf and which is intended for incorporation in flavourful, soft plug chewing tobacco would require high levels of effective humectants, reasonably high levels of potent flavourants, and most likely a binder in the casing blend, which casing blend would form a relatively high proportion of the cased tobacco by dry weight.
  • a moist, sweet tobacco intended for use in dry snuff could suggest a casing blend with no humectant, no binder, but would encompass flavourant and sweetener and could comprise a relatively low proportion of the cased tobacco by dry weight of the finished product.
  • tobacco is a natural product prone to significant variation and the desired organoleptic characteristics of different end products vary, precise amounts which would apply in every case cannot be given but determining the same is well within reach for the skilled person.
  • the casing For the application of the casing (otherwise referred to as the casing step), conventional casing equipment may be used.
  • standard equipment is available which sprays liquid onto tobacco leaves or dips the leaves in liquid to result in an approximate ratio of 0.1-50 casing:50-99.9 tobacco.
  • the characteristics of both the tobacco and the casing solution will suggest an appropriate upper limit on the amount of casing solution applied; a high amount of surface casing has been shown to interfere with processing equipment and can result in a product which is difficult to package and handle.
  • the tobacco may optionally be ground, chopped, or shredded prior to or after the casing step, depending on the desired form of the final smokeless tobacco product.
  • the casing step starts with chopped or ground tobacco.
  • the tobacco particles are mixed with water and, typically, salt. Residual moisture from the tobacco and the added water combine to raise the moisture levels of the mixture to about 25 to 60 %. Salt could be seen as a flavour component of the casing; optionally it may be excluded and/or other flavourants, sweeteners, additives or mixtures thereof may be provided.
  • the snus blend is then pasteurised. Pasteurisation can take any form which is sufficient to render the product relatively sterile.
  • Examples include high or low temperatures, e.g., heat pasteurisation at about 80-140 0 C for about at least 30 minutes via hot air, steam, microwaves, or other means, or cold pasteurisation.
  • Other examples include irradiation and chemical treatment.
  • One limitation on the pasteurisation method selected is that it should be appropriate for use with a product intended for human oral consumption. Another is that it should not present undue adverse effect on the taste, consistency, or other organoleptic properties of the final product.
  • both snus and non-snus smokeless tobaccos may optionally be matured.
  • Methods and equipment useful for maturation are known in the art, for example, the cased smokeless tobacco may be slowly mixed at a constant temperature such as approximately 40-75 0 C, for example, about 5O 0 C.
  • the gentle stirring can continue for about 1-24 hours, often for about 5-15 hours. This stage may be effective at reducing pH of snus products and reducing moisture of all products to a desired level.
  • the cased tobacco is blended with at least one flavour constituent.
  • the flavour constituent is evenly distributed in the smokeless tobacco product.
  • the desired characteristics of the end product will dictate how many kinds, what form, and how much flavour constituent to incorporate. This decision also feeds back into the composition of the casing blend as should be evident from the following.
  • the "flavour constituent” component usually comprises a mixture, usually a complex mixture, of several flavourants/fragrances naturally occurring in the plant matter.
  • the flavour constituent is not formed by combining several singly natural or synthetic flavours mimicking the natural blend of flavours.
  • the flavour constituent relates to components comprising any ingredients obtained from the ripened ovary (i.e. fruit) from flowering plants.
  • flowering plants is meant plants from the division of magnoliophyta within the kingdom of plantae,
  • the flavour constituents comprise ingredients originating from flowering plants from the division of magnoliophyta with the proviso that flowering plants of the family of Fabaceae are excluded.
  • Flower plants may also be referred to as angiosperms.
  • the flavour constituents comprises any ingredients originating from fruits (i.e. ripened ovaries) from the families Rutaceae, Rosaceae, and Musaceae.
  • fruits i.e. ripened ovaries
  • genera from the family of Rutaceae are Citrus, Boronia, Zanthoxylum and Agathosma.
  • the genus Citrus include orange (Citrus cinensis), lemon (Citrus limon), grapefruit (Citrus paradisi), and lime (e.g. Citrus aurantifolia).
  • Other citrus fruits are e.g. alemow, amanatsu, bergamot orange, bitter orange, blood orange, budda's hand, calamondin, citron,
  • Clementine daidai, dekopon, desert lime, djerku limau, finger lime, gajanimma, ichang lemon, imperial lemon, iyokan, kabuso, kaffir lime, key lime, kinnow, khasi pepeda, kumquat, limetta, limequat, mandarin lime, mandarin orange, meyer lemon, mikan, natsumikan, orangelo, orangequat, oroblanco, Persian lime, pomelo, ponderosa lemon, ponkan, rangpur, rough lemon, Satsuma, shekwasha, sudachi, sunki, sweetie, sweet lime, tachibana orange, tangelo, tangerine, tangor, ugli fruit, and yuzu.
  • the Rosaceae family (often referred to as the rose family) is often subdivided into the subfamilies of Rosoideae, Spiraeoideae, Maloideae, and Amygdaloideae.
  • the subfamily Maloideae comprises plants having frits such as apples, contoneasters, hawthorns, pears, quinces, rowans, whitebeans and the like.
  • the most important genus within the family of Musaceae is Musa including many banana species, such as edible bananas derived from musa acuminata and musa balbisiana.
  • the flavour constituents comprise ingredients originating from fruits of plants of the genus citrus and the subfamily Maloideae.
  • the families Rutaceae and Rosaceae reside in the order of Rosales, which in turn is an order under the class of Magnoliopsida.
  • Magnoliopsida is a class of the division of Magnoliophyta comprised in the kingdom of Plantae.
  • the family Musaceae is subordinated to the order of Zingiberales which stems from the class of Liliopsida, the latter class belonging to the division of Magnoliophyta.
  • flavour constituents include but are not limited to dried apple, concentrated apple juice, dried banana, dried grape, concentrated grape juice, dried carrot, freeze dried pear, dried orange, concentrated orange juice, dried grapefruit, concentrated grapefruit juice, dried lemon, dried peach, and dried plum.
  • skins and/or peels may be used.
  • the flavour constituent is designed to provide middle and end note flavours to the smokeless tobacco.
  • Middle and end note may also be referred to as core and lasting note, respectively.
  • top notes if present, will first appear to the user and this time range is from 0-40% of the time the smokeless tobacco is in use, more specifically from about 1-30% of the total time of product use, more specifically from about 0-20% of the total time of use.
  • the middle note will substantially be perceived by the user in a time range from 5- 80% of the time the smokeless tobacco is in use, more preferably from about 10- 70%.
  • the end note will be perceived by the user until the end of usage, during a time range staring from about 20-100%, usually from about 30-100%.
  • flavourant in addition to the flavour constituent at least a further flavourant is added to the smokeless tobacco product.
  • This flavourant can be any of the flavourants mentioned above or a natural or synthetic flavourant compound of a fruit from the flowering plants.
  • this further flavourant is one flavourant component or a mixture of a few compounds perceived as flavour/fragrance.
  • the flavour constituent(s) and additional flavours are typically added to the tobacco after the pasteurisation, irrespective of the flavours which may have been added during casing, more preferably during maturation or even more preferably after maturation and prior to packaging.
  • flavour constituent(s) and what amount of each is used primarily depends on the target flavour profile and the processing variables such as type of tobacco used, processing conditions, desired end product, and the like.
  • the target flavour profile of the end product is considered.
  • Some products may be a single flavour, e.g., orange, or a single sensation of flavour, e.g., tart.
  • Others may be more complex, for example, apple-cinnamon-vanilla or banana-pineapple- brown sugar. Based on the desired flavour an appropriate material or mix of materials can be chosen.
  • the duration and timing of flavour perception is considered. For example, if one wishes to provide an apple flavour that is perceived within minutes of use and which continues to be perceived for the duration of use, e.g. 60 minutes, then dried apple particles can be provided. Approximately 5-30% of the particles can be of a first, relatively high, moisture content so that they are quickly able to interact with the user's saliva and provide flavour impact. Other of the particles, perhaps 10-50%, could be of a second, slightly lower, moisture content and the remainder of about 10-50% could be of a third, relatively low moisture content. In so doing, the particles would start releasing natural, saliva-soluble chemicals at different times as salivary saturation increased in each of the particles. The particle size would necessarily also play a role as a relatively large, moist particle would quickly start releasing flavour and would continue to do so for perhaps the entire duration of use, in an only slightly-decreasing fashion.
  • the desired intensity of flavour impact is a consideration.
  • a particular flavour is meant to be subtle it would be present in a lower ratio relative to the smokeless tobacco than in instances where that same flavour is meant to be strong.
  • mild liquorice flavour could be reached with a 5% flavour constituent : 95% tobacco blend whereas a strong liquorice flavour could be found in a product with 20% flavour constituent : 80% tobacco blend.
  • Machinability and other handling considerations also form a factor in the choice of material and amount used. Different processing and packing machines and processes will have varying limits as to what they can efficiently handle. Stickiness in particular is a concern, as too moist or too viscous a product will tend to stick to machine components and will not flow through the processing equipment as desired. Ideally the product will be free-flowing and not prone to sticking.
  • One of the many benefits of the present invention is that it allows for a more complex, longer lasting and stronger flavour than can be achieved with traditional liquid flavourant application. Where liquids are applied, the top limit is generally around 5% by weight. With the present invention that amount can be surpassed significantly without resort to complex encapsulation or other techniques which add complexity and cost to the production and which may result in reduced product performance. Thus the present invention allows increased flexibility in modifying the strength and complexity of flavours perceived in the finished product and the timing of the flavour experience relative to the duration of use of the product.
  • Pre-packaging additives are designed to provide a specific note in the finished product and are frequently used in existing goods.
  • the top note is an organoleptic property of the product experienced during the initial stage of use, typically in the first few minutes.
  • a pre-packaging additive can be limited to scent, such as a scent which is released from the packaging upon opening for the first time.
  • the pre-packaging additive can be sprayed or dusted upon the product just before or just as it is being incorporated into the packaging. Examples of this include spraying liquid menthol on smokeless tobacco as it is being portioned into packaging or flavour constituent comprises ingredients originating from fruits of the flowering plants from the families of Rutaceae, Rosaceae, and Musaceae.
  • additives for products packaged in a sensitive atmosphere, it could comprise additives to the gaseous material used in the head space of the packaging and could be blended with stabilizers and the like.
  • Known pre-packaging additives are typically in a liquid form and are added to about 0.1-5% by weight of the mixture.
  • Smokeless tobacco products come in a variety of forms and packaging types, and the present invention is not limited to any one or any class of forms or packages.
  • the present invention may be used in the production of moist-type snuff which is typically packaged in cardboard or paperboard cans coated with paraffin or other inert moisture barrier agent and sealed with a polypropylene lid, or as is increasingly the case polypropylene or other suitable plastic cans and lids.
  • any known or developed packaging may be provided. Factors a skilled worker bears in mind include suitable moisture/product barrier, so that agents associated with the product do not leak or leach out but also so external agents or factors do not enter the packaging.
  • suitable moisture/product barrier so that agents associated with the product do not leak or leach out but also so external agents or factors do not enter the packaging.
  • smokeless tobacco offerings a variety of product integrity is seen, more fragile products would necessarily be best provided for in a stable packaging whereas more robust products could safely be placed in a more flexible container, e.g., a foil-lined pouch.
  • Storage will necessarily depend on the particular smokeless tobacco product, but wherever possible it would be preferred to match the flavour constituent such that it does not necessitate more stringent storage conditions than already required by the product. For example, if the use of fresh fruit juice will necessitate refrigerated storage for a maximum of 10 weeks, then it should advisably be used only in smokeless tobacco products which already have refrigerated storage and quick product turnover.
  • the smokeless tobacco product Before it is packaged in its outer container.
  • some snus products are provided in the form of individual-use sachets or pouches which are made in a similar fashion and using similar equipment as tea bag processing.
  • the flavour constituent will be chosen to be suitable for the packaging process.
  • dried fruit should be of a suitable particle size so that it can be efficiently handled with portioning and packaging machinery.
  • Cased tobacco is obtained by mixing ground tobacco (particle size) with 6% by weight salt and water to raise the total moisture content to about 40 weight %.
  • the tobacco mixture (snus blend) is thereafter heat pasteurized at a temperature of about 101 0 C for about 30 to 60 minutes. After the pasteurisation the pH of the tobacco blend may be adjusted to approx. 7 to 12.
  • the tobacco blend is matured, i.e. slowly mixed at a constant temperature of about 50 0 C for at least 5 hours.
  • 8% by weight (based on net weight wet snus blend) of spray dried apple mash is added (supplier: European Food Ingredients).
  • the tobacco blend Prior to packaging, the tobacco blend is allowed to rest at RT during one week.
  • the flavoured tobacco is provided in small pouches weighing 250-500mg.
  • snus blend manufactured in accordance to example 1 , 4 to 12 weight % (based on net weight wet snus blend) ground cloves powder is added (supplier: European Food Ingredients).
  • the flavoured tobacco is provided in small pouches weighing 300-500mg after having rested at RT during one week.
  • a cased snus blend manufactured in accordance to example 1 12 weight % (based on net weight wet snus blend) of spray dried pear juice and 1 weight % (based on net weight wet snus blend) of liquid pear flavour is added.
  • the flavoured snus is provided in small pouches weighing 300-500mg after having rested at RT during one week.
  • a cased snus blend manufactured in accordance to example 1 5 weight % (based on net weight wet snus blend) orange juice concentrate (supplier: Dohler), and 1 weight % (based on net weight wet snus blend) of orange zest liquid flavour is added.
  • the flavoured snus is provided in small pouches weighing 300-500mg after having rested at RT during one week.

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

Abstract

L'invention prote sur un produit de tabac oral sans fumée et sur un procédé de fabrication d'un produit de tabac sans fumée, ledit produit de tabac comprenant du tabac saucé et au moins un composant aromatisant.
PCT/EP2008/064754 2007-11-02 2008-10-30 Mélanges de tabacs oraux sans fumée et procédés de fabrication WO2009056611A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0702435A SE0702435L (sv) 2007-11-02 2007-11-02 Rökfria orala tobaksblandningar och metoder för att framställa desamma
SE0702435-9 2007-11-02

Publications (2)

Publication Number Publication Date
WO2009056611A2 true WO2009056611A2 (fr) 2009-05-07
WO2009056611A3 WO2009056611A3 (fr) 2009-08-27

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Application Number Title Priority Date Filing Date
PCT/EP2008/064754 WO2009056611A2 (fr) 2007-11-02 2008-10-30 Mélanges de tabacs oraux sans fumée et procédés de fabrication

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SE (1) SE0702435L (fr)
WO (1) WO2009056611A2 (fr)

Cited By (19)

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RU2443271C1 (ru) * 2010-10-20 2012-02-27 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2443256C1 (ru) * 2010-10-11 2012-02-27 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2445869C1 (ru) * 2011-05-11 2012-03-27 Олег Иванович Квасенков Способ получения некурительного изделия из табака
RU2450629C1 (ru) * 2011-01-21 2012-05-20 Олег Иванович Квасенков Способ производства некурительного изделия из махорки
RU2450632C1 (ru) * 2011-01-21 2012-05-20 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2450627C1 (ru) * 2011-01-21 2012-05-20 Олег Иванович Квасенков Способ производства некурительного изделия из махорки
RU2450647C1 (ru) * 2011-01-27 2012-05-20 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2450642C1 (ru) * 2011-01-27 2012-05-20 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2450633C1 (ru) * 2011-01-21 2012-05-20 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
RU2450673C1 (ru) * 2011-02-01 2012-05-20 Олег Иванович Квасенков Способ производства некурительного изделия из махорки
RU2450617C1 (ru) * 2011-01-11 2012-05-20 Олег Иванович Квасенков Способ производства некурительного изделия из махорки
RU2450679C1 (ru) * 2011-02-10 2012-05-20 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
WO2015035311A1 (fr) * 2013-09-09 2015-03-12 R. J. Reynolds Tobacco Company Composition de tabac sans fumée incorporant un matériau botanique
CN104703489A (zh) * 2012-10-16 2015-06-10 索萨·克鲁斯股份有限公司 用于特有的感官特性开发的处理烟草的过程及其使用和吸烟制品
US9084438B2 (en) 2010-10-29 2015-07-21 Fiedler & Lundgren Ab Method and apparatus for introducing additives to smokeless tobacco products
WO2016096543A1 (fr) 2014-12-17 2016-06-23 Philip Morris Products S.A. Pasteurisation de tabac à coupe fine
EP2923587A4 (fr) * 2013-10-14 2016-08-24 Shishafruits Ltd Procédé de préparation de composition à fumer sans tabac pour narguilé
CN107427064A (zh) * 2015-01-20 2017-12-01 R.J.雷诺兹烟草制品公司 用于香烟包装的湿度控制嵌入物
CN109527644A (zh) * 2017-12-12 2019-03-29 河南中烟工业有限责任公司 一种天然植物香精、其制备方法以及在卷烟中的应用

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WO2008056135A2 (fr) * 2006-11-08 2008-05-15 British American Tobacco (Investments) Limited Produit de type tabac sans fumée et procédé de fabrication dudit produit

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US20070186941A1 (en) * 2006-02-10 2007-08-16 Holton Darrell E Jr Smokeless tobacco composition
WO2008056135A2 (fr) * 2006-11-08 2008-05-15 British American Tobacco (Investments) Limited Produit de type tabac sans fumée et procédé de fabrication dudit produit

Cited By (25)

* Cited by examiner, † Cited by third party
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RU2443256C1 (ru) * 2010-10-11 2012-02-27 Олег Иванович Квасенков Способ получения некурительного изделия из махорки
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