US20100187143A1 - Moist non-tobacco snuff product - Google Patents
Moist non-tobacco snuff product Download PDFInfo
- Publication number
- US20100187143A1 US20100187143A1 US12/597,655 US59765507A US2010187143A1 US 20100187143 A1 US20100187143 A1 US 20100187143A1 US 59765507 A US59765507 A US 59765507A US 2010187143 A1 US2010187143 A1 US 2010187143A1
- Authority
- US
- United States
- Prior art keywords
- fibers
- product
- tobacco
- tobacco snuff
- cocoa
- 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.)
- Abandoned
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 83
- 241000208125 Nicotiana Species 0.000 title claims abstract description 82
- 239000000835 fiber Substances 0.000 claims abstract description 160
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 76
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 76
- 239000013590 bulk material Substances 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 241000196324 Embryophyta Species 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 239000003906 humectant Substances 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000021028 berry Nutrition 0.000 claims abstract description 4
- 239000000975 dye Substances 0.000 claims abstract description 4
- 235000018927 edible plant Nutrition 0.000 claims abstract description 4
- 235000008216 herbs Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims description 41
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 41
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 41
- 235000009973 maize Nutrition 0.000 claims description 41
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 25
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 20
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 240000004371 Panax ginseng Species 0.000 claims description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 11
- 235000008434 ginseng Nutrition 0.000 claims description 11
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 10
- 229960001948 caffeine Drugs 0.000 claims description 10
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 244000215068 Acacia senegal Species 0.000 claims description 6
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 6
- 229920000084 Gum arabic Polymers 0.000 claims description 6
- 235000000556 Paullinia cupana Nutrition 0.000 claims description 6
- 240000003444 Paullinia cupana Species 0.000 claims description 6
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 235000020688 green tea extract Nutrition 0.000 claims description 6
- 229940094952 green tea extract Drugs 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 4
- 229920003043 Cellulose fiber Polymers 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000021536 Sugar beet Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 235000019895 oat fiber Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- GNKZMNRKLCTJAY-UHFFFAOYSA-N 4'-Methylacetophenone Chemical compound CC(=O)C1=CC=C(C)C=C1 GNKZMNRKLCTJAY-UHFFFAOYSA-N 0.000 claims description 3
- 235000006491 Acacia senegal Nutrition 0.000 claims description 3
- 241000416162 Astragalus gummifer Species 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims description 3
- 244000133098 Echinacea angustifolia Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 229920000569 Gum karaya Polymers 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 241000213996 Melilotus Species 0.000 claims description 3
- 235000000839 Melilotus officinalis subsp suaveolens Nutrition 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 241000219100 Rhamnaceae Species 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 229920001615 Tragacanth Polymers 0.000 claims description 3
- 235000015724 Trifolium pratense Nutrition 0.000 claims description 3
- 244000042324 Trifolium repens Species 0.000 claims description 3
- 235000013540 Trifolium repens var repens Nutrition 0.000 claims description 3
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 3
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 3
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 3
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 claims description 3
- 244000077923 Vaccinium vitis idaea Species 0.000 claims description 3
- 239000000205 acacia gum Substances 0.000 claims description 3
- 235000019270 ammonium chloride Nutrition 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 235000004634 cranberry Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000014134 echinacea Nutrition 0.000 claims description 3
- 235000010494 karaya gum Nutrition 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229920000642 polymer Polymers 0.000 claims description 3
- 235000013526 red clover Nutrition 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000007937 lozenge Substances 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 239000003826 tablet Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 98
- 108091006629 SLC13A2 Proteins 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 54
- 238000000034 method Methods 0.000 description 33
- 230000008569 process Effects 0.000 description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 14
- 238000007792 addition Methods 0.000 description 11
- 238000009826 distribution Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 238000004364 calculation method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000014509 gene expression Effects 0.000 description 5
- 229930182494 ginsenoside Natural products 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000019505 tobacco product Nutrition 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 240000006914 Aspalathus linearis Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004150 EU approved colour Substances 0.000 description 2
- 238000003109 Karl Fischer titration Methods 0.000 description 2
- 240000000759 Lepidium meyenii Species 0.000 description 2
- 235000000421 Lepidium meyenii Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000012902 lepidium meyenii Nutrition 0.000 description 2
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 235000003368 Ilex paraguariensis Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000004590 computer program Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000504 effect on taste Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000020331 mate tea Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
Definitions
- the invention relates to a moist non-tobacco snuff product comprising cocoa fibers, and optionally additional component(s) of food grade, provided in a form for oral placement.
- the invention further provides a process for production of said non-tobacco snuff product.
- Tobacco is commonly smoked, chewed, or used as snuff.
- Snuff is available in two forms; dry for sniffing, and moist (or wet), for buccal placement in the mouth cavity.
- Moist non-tobacco snuff may, depending on the components used, be associated with various production-oriented drawbacks. Consequently, there exists a need for an improved non-tobacco snuff product that can be efficiently produced.
- the current invention provides an improved snuff product devoid of tobacco and containing cocoa fibers, as well as a process for its manufacture.
- the non-tobacco snuff product according to the present invention pertains to a snuff product comprising cocoa fibers.
- cocoa fibers are available commercially, and are a residual product in the production of cocoa.
- the parenchyma is removed from the cocoa fruit, whereupon the cocoa beans are cleaned, dried and broken up.
- the shells are separated from the nibs, whereby the shells are essentially free from cocoa.
- the fibers are sterilized, dried and finally roasted, to produce food-grade fibers. These fibers are subsequently grinded or shredded to produce the fibers suitable as bulk material to be used in the current invention.
- a moist non-tobacco snuff product comprising cocoa fibers in an amount of 5-100% by weight of bulk material of the product, and optionally additional component(s) of food grade, provided in a form for oral placement.
- the moist non-tobacco snuff product has an amount of cocoa fibers of from 5 to 60% by weight of bulk material of the product.
- the moist non-tobacco snuff product has an amount of cocoa fibers of from 20 to 50% by weight of the bulk material of the product.
- the moist non-tobacco snuff product may have an amount of cocoa fibers in all possible intervals from 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95% by weight of the bulk material of the product, to 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100% by weight of the bulk material of the product.
- plant fibers such as maize fibers have been used in tobacco-free snuff products.
- large amounts of maize fibres have drawbacks in the production of non-tobacco snuff.
- Snuff products containing only maize fibers, oat fibers, tomato fibers, rye fibers, sugar beet fibers, potato fibers, cellulose fibers, or bamboo fibers are inherently light in colour. This creates a need for darker colour, which can be achieved by Colouring agents such as Caramel. Cocoa fibers have a distinct advantage in that they are naturally dark in colour.
- Cocoa fibers contribute with colouring of the product, which gives the product a colour similar to ordinary snuff containing tobacco. That colour has a certain appeal to people used to using tobacco, and it is thus a considerable advantage of using the cocoa fibers in the snuff product. This makes additional colouring agents in the product unnecessary, even though caramel may be added if the colour contributed by the cocoa fibers is deemed unsatisfactory. This might be the case when the cocoa fibers exist as a relatively small part of the product, such as 5-10% by weight of the bulk material.
- Fibers that can influence colour and texture/glueyness of moist non-tobacco snuff have long been sought after, due to the characteristics needed.
- the fibers need to have a low sugar content, to reduce the risk of developing caries.
- they shall be free from unwanted chemical components and be available in large quantities at a reasonable cost. The search for the above has been cumbersome and has required a lot of time.
- cocoa fibers may offset the suboptimal characteristics of maize fibers.
- a combination of maize fibers, or other suitable plant fibers, and cocoa fibers produces a favourable product, compared with a product that predominantly consists of maize fibers, in regard of production matters.
- one embodiment of the current invention pertains to a moist non-tobacco snuff product wherein the bulk material as an additional component comprises at least one type of plant fiber chosen from the group consisting of maize fibers, oat fibers, tomato fibers, barley fibers, molasses fibers, rye fibers, sugar beet fibers, buck wheat fibers, potato fibers, cellulose fibers, apple fibers, and bamboo fibers, citrus fibers.
- cocoa fibers Naturally, if only 5% of cocoa fibers are present in the bulk material, the full potential of the mixture of cocoa fibres with the additional fiber component is not achieved, with regard to glueyness and colour, whereby the product may still exhibit glueyness.
- a product comprising 100% of the cocoa fibers, by weight of bulk material would result in a considerably compact product, without the fluffiness provided by for example the maize fibers.
- the grinding of the cocoa fibers may be adjusted to correspond to the portion of cocoa fibers used in the final product. Another way of dealing with high and low proportion of cocoa fiber, is to adjust glycerol level as well as final water content.
- the bulk material of the product may also be composed exclusively of cocoa fibers.
- cocoa fibers Such a composition would exhibit a compactness, likely due to the high fat and protein contents of the cocoa fibers, and possibly due to residual components such as starch.
- a coarse grinding makes way for use as snuff in a particulate form, for individual compression by hand.
- the cocoa fibers have a reduced glueyness, thus reducing or even eliminating residual glue on the fingers of the person handling the snuff.
- the cocoa fibers contribute with stickiness, whereby the snuff may be compressed. Consequently, an embodiment of the invention provides the moist non-tobacco snuff product as lozenges, pellets, pods, cakes, tablets, strips, sticks or capsules, or in pouches.
- Another embodiment of the current invention provides the moist non-tobacco snuff product in particulate form.
- the snuff product according to the invention is provided as a commercial package comprising the moist non-tobacco snuff product according to the invention in a box or bag made out of cellulose and/or metal and/or a polymer.
- the commercial package may be supplied with a commercial text, such as a company name or an advertising text.
- the text message may be printed on the material, or alternatively be stamped thereto or comprise a moulded part thereof.
- the moist non-tobacco snuff product according to the invention comprises as additional component(s) at least one flavour ingredient chosen from the group consisting of fruits, berries, flowers, herbs, oil of fruits and edible plants.
- cocoa fibers contribute with a fuller taste, compared with a product consisting exclusively of for example maize fibers. Whereas the aroma is influenced also at lower percentages, higher percentages of cocoa fibers are required to influence the taste of the product. Naturally, both the aroma and the taste get more pronounced with a higher content of cocoa fibers.
- a product containing 100% cocoa fibers by weight of bulk material would have an intrinsic taste that would limit the number of flavour ingredients possible.
- the moist non-tobacco snuff product as additional component(s) comprises at least one ingredient chosen from the group consisting of ammonium chloride, liquorice, caffeine, red clover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos, Ginger, Rose hips, white clover, sweet clover, cocoa, ginseng, guarana, arctic root, rosemary, buckthorn, bilberry, cranberry, lingonberry, anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locust bean gum, and xanthan gum.
- Liquorice may function as an additive and/or flavour.
- cocoa fibers to a product containing for example maize fibers, or products only containing cocoa fibers as bulk material reduces the risk of the composition getting burned to the walls of the production mixers.
- Maize fibers commonly have a tendency to form such deposits.
- the reduction of stickiness contributed by the cocoa fibers reduces clogging and the need for cleaning the production line, thus reducing interruptions in production.
- cocoa fibers function as a flow-improving agent during production.
- the moist non-tobacco snuff products are manufactured in accordance with the Gothia Tek ⁇ standard (see below), which was originally an exclusively internal quality standard of Swedish Match, and which has since become a general quality standard among several producers of snuff. Albeit the standard was conceived for tobacco-containing products, it is equally applicable for snuff products devoid of tobacco.
- the expression “moist non-tobacco snuff product” is used as the denomination for the current fiber-based product, either in particulate form or in a pouch. According to Swedish legislation, the product is not considered snuff or “snus”. By way of convenience, however, the product is referred to as snuff or “snus” throughout this patent specification.
- sticky tobacco product is used for a snuff product that is compactable, either manually or mechanically.
- gluey is a characteristic describing that the product is prone to adhere strongly to surfaces, for example during manufacturing.
- oral placement is intended to comprise placement buccally, between the lip and gum.
- bulk material is used as a term for a component part that is essentially inactive, thus minimally contributing to aroma and taste, as long as it does not make up the majority of the product.
- Flavour is a substance used to influence the aroma and/or taste of the non-tobacco snuff product.
- Additive is a substance that contributes to the texture and composition of the non-tobacco snuff product.
- An additive may in its own right also function as a flavour to the product.
- Particulate is used herein for a particle size of the product which enables the final product to be provided in so-called loose form, whereby a pinch of snuff may be made in individual sizes by the person using the product.
- plant fibers embraces any plant fiber that may be useful when manufacturing a moist non-tobacco snuff.
- water content throughout the present description is intended to embrace a water content measured by using Karl Fischer titration which is a known method for the person skilled in the art for measuring water (moisture) content.
- the main ingredients except for tobacco are normally water, salt (table salt; NaCl) and sodium carbonate.
- Flavours and humectants may also be used. Salt is added mainly for its effect on taste but it also has a preservative action which contributes to improved shelf life of the products. Sodium carbonate is used to give the products their characteristic flavour profile but also stabilizes the pH value. Sodium carbonate will convert to baking soda immediately after it is added.
- Flavours in general are natural or nature identical compounds that comply with food regulations. Flavours are usually dissolved in alcohol when added. Most of the alcohol evaporates during production. Only trace quantities remain. Humectants may also be added to protect the products from drying out. Two types may be used: glycerol and propylene glycol. Both of them also have a preservative effect since they lower the water activity of the product, thus preventing microorganisms from growing.
- the moist tobacco-containing snuff is then manufactured in two major steps, a) grinding (cutting) and b) processing (see FIG. 1 ).
- the tobacco is broken up, dried and fed into a grinder.
- the ground tobacco is sieved into three particle size fractions, coarse, medium and fine.
- Pre-set quantities of the three fractions are fed into a mixer silo where the tobacco flour is mixed.
- the tobacco flour is fed into a storage silo, from which flour is automatically taken to the processing operation.
- Each type of tobacco mixture is kept in a separate silo.
- Manufacturing of Swedish moist snuff is for example done in a batch operation.
- the whole process may be computer controlled and can be run day and night, all week around.
- tobacco flour is automatically weighed and fed into the process blender.
- Water and salt is added to the batch under stirring.
- the batch is then heated and kept heated up for a specified time, which varies with brands.
- Temperature and stirring is for example controlled by a process computer program.
- This part of the process is a pasteurization process. After pasteurization the moist snuff batch is cooled down and the rest of the ingredients are added. The power of the mixing and the time period for the mixing may be crucial for obtaining an optimal product.
- a manufacturing process for preparing a moist, non-tobacco snuff product comprising cocoa fibers and optionally other plant fibers, comprising the steps of
- the non-tobacco snuff product is essentially produced in the same manner as tobacco-containing snuff (see above), which is manufactured according to the so-called
- Gothia Tek® standard below, the Gothia Tek® standard for producing tobacco-containing snuff is described.
- step (c) of the process wherein water is added in step (c) of the process, giving a final water content of approximately from 30 to 50% per weight of bulk material or more of the bulk material, for example approximately from 35 to 41%, as determined by Karl Fischer titration, to obtain good performance for packing the product in pouches.
- the humectant is glycerol or propylene glycol or a combination thereof, for example glycerol.
- glycerol is added in an amount from approximately 2 to 15% (based on Formula II as set out below), for example from approximately 8 to 12%.
- step (e) of the process there is provided a method wherein sweetening agents, flavouring agents, colour agents and/or dyes additionally are added in step (e) of the process.
- step (d) there is provided a method wherein the heat treatment in step (d) is applied during approximately 1 to 30 hours, for example approximately 10 h, with mixing each quarter of an hour.
- Guarana may be added to about 16%, or down to about 4%, depending on desired caffeine level (calculations according to formula I and II as set out below). This interval is desirable from a processing point of view.
- Guarana may be used both for its caffeine content as well as content of polyphenols, or more specific tannins. This has a health benefit as well as taste enhancement. For an application where health and taste are in focus, the addition may be 16%.
- Caffeine may be added to about 16% down to 1% depending on desired caffeine level.
- Caffeine in this interval is desirable from a processing point of view.
- the effect of caffeine can be regarded as well known.
- Ginseng may be added with 2%, 5%, 14% or 27% by weight of ginsenosides. Depending on ginseng quality the additions of ginseng differ considerably. All the stated ginsenoside concentrations can be used. Starting from the lowest concentration (2% ginsenosides) from about 3 to about 9% is the desired range (calculated in accordance with formula I and II as set out below). For higher concentration of ginsenosides, the amount of ginseng may be reduced. The addition of highly concentrated ginseng (27%) may be in the range of from about 0.2 to about 0.8% (calculated in accordance with formula I and II as set out below).
- salt ⁇ ⁇ level Amount ⁇ ⁇ of ⁇ ⁇ Sodium ⁇ ⁇ Chloride ⁇ [ kg ] Total ⁇ ⁇ dry ⁇ ⁇ weight ⁇ [ kg ] ⁇ [ % ] 1 ⁇ ⁇ See ⁇ ⁇ note ⁇ ⁇ below
- ⁇ glycerol ⁇ ⁇ level Amount ⁇ ⁇ of ⁇ ⁇ glycerol ⁇ [ kg ] Total ⁇ ⁇ dry ⁇ ⁇ weight ⁇ [ kg ] ⁇ 100 ⁇ ⁇ [ % ] 1 ⁇ ⁇ See ⁇ ⁇ note ⁇ ⁇ below Note ⁇ : 1 ⁇ ⁇ Total ⁇ ⁇ dry ⁇ ⁇ weight ⁇ ⁇ should ⁇ ⁇ be ⁇ ⁇ calculated ⁇ ⁇ in ⁇ ⁇ relation ⁇ ⁇ to ⁇ ⁇ water ⁇ ⁇ content ⁇ ⁇ measured ⁇ ⁇ by ⁇ ⁇ Karl ⁇ ⁇ Fischer ⁇ ⁇ analysis
- the concentrations of the undesired components are regularly analysed in all products in quality control programs.
- FIG. 1 shows the manufacturing process of moist snuff in accordance with the GothiaTek® standard, when making a tobacco-containing product (prior art).
- FIG. 2 shows a flow chart for the manufacture of plant fiber-based snuff portions according to the present invention.
- a moist non-tobacco snuff product wherein the plant fibers are cocoa fibers in combination with maize fibers and the fraction distributions are as follows:
- the fraction distribution for the maize fibers (obtainable from Norfoods Sweden AB, Box 104, 201 21 Malmö, Sweden) was as follows:
- the fraction distribution for the FICAO cocoa fibers (obtainable from Femtorp AB, Travbanegatan 3, 213 77 Malmö, Sweden) was as follows:
- the aforementioned special quality of Cocoa fiber is not commercially available, but can be ordered in larger quantities from supplier of FICAO cocoa fiber, or be grinded in pilot scale knife mills.
- the above fraction distribution can be obtained with standard grids for knife mills.
- Moist non-tobacco snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above. Said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers. Coarse maize (SOFABRANTM F 184-400 (maize)) and
- Cocoa fiber or special quality of cocoa fiber as described above
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- the calculations for NaCl and Glycerol were in accordance with the above-mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- FICAO cocoa fibers 20% fraction distribution according to detailed description of the invention above.
- water was added and short time heat treatment (pasteurization) was applied during 10 h with mixing each quarter of an hour.
- Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved.
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers.
- Cocoa fiber or special quality of cocoa fiber as described above.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- the calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the fibers used were maize and cocoa fibers.
- Cocoa fiber or special quality of cocoa fiber as described above.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- the calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- the maize fibers and the cocoa fibers were mixed (as set out below).
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches.
- the only fiber used was cocoa fiber. Cocoa fiber, of special quality as described above.
- Water was added to achieve approximately 30-41% water content, for example 30-35%.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- the calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II).
- the Cocoa fibers FICAO were obtained from Femtorp AB.
Abstract
Description
- The invention relates to a moist non-tobacco snuff product comprising cocoa fibers, and optionally additional component(s) of food grade, provided in a form for oral placement. The invention further provides a process for production of said non-tobacco snuff product.
- Use of tobacco is widespread in society. Tobacco is commonly smoked, chewed, or used as snuff. Snuff is available in two forms; dry for sniffing, and moist (or wet), for buccal placement in the mouth cavity.
- Unfortunately, nicotine contained in tobacco is dependence-producing, thus creating addiction. This is one aspect of increased attention by society in general and the medical profession in particular.
- Consequently, there exists a need for non-tobacco products as replacement for tobacco products. In respect of snuff, this demand has been satisfied by the supply of dry and moist snuff products, respectively, that are devoid of tobacco.
- These products express an improved health profile, and are suitable for people who wish to discontinue their use of tobacco-containing snuff, or alternatively for people who want to commence using snuff, but without the deleterious health effects. Moist non-tobacco snuff most closely resembles ordinary tobacco-containing snuff, and is thus commonly the preference. However, it lacks the full-bodied texture of ordinary tobacco-containing snuff, thus reducing its attractiveness to former snuff users.
- Moist non-tobacco snuff may, depending on the components used, be associated with various production-oriented drawbacks. Consequently, there exists a need for an improved non-tobacco snuff product that can be efficiently produced.
- The current invention provides an improved snuff product devoid of tobacco and containing cocoa fibers, as well as a process for its manufacture.
- The non-tobacco snuff product according to the present invention pertains to a snuff product comprising cocoa fibers. Such cocoa fibers are available commercially, and are a residual product in the production of cocoa. During preparation, the parenchyma is removed from the cocoa fruit, whereupon the cocoa beans are cleaned, dried and broken up. The shells are separated from the nibs, whereby the shells are essentially free from cocoa. The fibers are sterilized, dried and finally roasted, to produce food-grade fibers. These fibers are subsequently grinded or shredded to produce the fibers suitable as bulk material to be used in the current invention.
- According to a first aspect of the current invention, there is provided a moist non-tobacco snuff product comprising cocoa fibers in an amount of 5-100% by weight of bulk material of the product, and optionally additional component(s) of food grade, provided in a form for oral placement.
- According to one embodiment of the invention, the moist non-tobacco snuff product has an amount of cocoa fibers of from 5 to 60% by weight of bulk material of the product.
- According to another embodiment of the invention, the moist non-tobacco snuff product has an amount of cocoa fibers of from 20 to 50% by weight of the bulk material of the product.
- However, the moist non-tobacco snuff product may have an amount of cocoa fibers in all possible intervals from 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95% by weight of the bulk material of the product, to 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100% by weight of the bulk material of the product.
- It is understood that the percentages are stated per bulk material, i.e. the amount of material supplied at the start of the manufacturing process. This stated figure may deviate considerably from the percentages, by weight, per final snuff product, due to processing factors such as heating or dilution due to other additives.
- Commonly, plant fibers such as maize fibers have been used in tobacco-free snuff products. However, large amounts of maize fibres have drawbacks in the production of non-tobacco snuff.
- Snuff products only containing maize fibers are gluey, reducing their appeal. Therefore, there has been a demand for supplemental fibers, to reduce this glueyness while simultaneously retaining the fluffiness with which the maize fibers contribute. The change of consistency is of benefit to the consumers seeking a product that more closely resembles moist snuff containing tobacco, commonly called “snus”.
- Snuff products containing only maize fibers, oat fibers, tomato fibers, rye fibers, sugar beet fibers, potato fibers, cellulose fibers, or bamboo fibers are inherently light in colour. This creates a need for darker colour, which can be achieved by Colouring agents such as Caramel. Cocoa fibers have a distinct advantage in that they are naturally dark in colour.
- Cocoa fibers contribute with colouring of the product, which gives the product a colour similar to ordinary snuff containing tobacco. That colour has a certain appeal to people used to using tobacco, and it is thus a considerable advantage of using the cocoa fibers in the snuff product. This makes additional colouring agents in the product unnecessary, even though caramel may be added if the colour contributed by the cocoa fibers is deemed unsatisfactory. This might be the case when the cocoa fibers exist as a relatively small part of the product, such as 5-10% by weight of the bulk material.
- Fibers that can influence colour and texture/glueyness of moist non-tobacco snuff have long been sought after, due to the characteristics needed. For example, the fibers need to have a low sugar content, to reduce the risk of developing caries. Moreover, they shall be free from unwanted chemical components and be available in large quantities at a reasonable cost. The search for the above has been cumbersome and has required a lot of time.
- Thanks to extensive research, it has now been found that cocoa fibers may offset the suboptimal characteristics of maize fibers. A combination of maize fibers, or other suitable plant fibers, and cocoa fibers produces a favourable product, compared with a product that predominantly consists of maize fibers, in regard of production matters. Consequently, one embodiment of the current invention pertains to a moist non-tobacco snuff product wherein the bulk material as an additional component comprises at least one type of plant fiber chosen from the group consisting of maize fibers, oat fibers, tomato fibers, barley fibers, molasses fibers, rye fibers, sugar beet fibers, buck wheat fibers, potato fibers, cellulose fibers, apple fibers, and bamboo fibers, citrus fibers.
- Naturally, if only 5% of cocoa fibers are present in the bulk material, the full potential of the mixture of cocoa fibres with the additional fiber component is not achieved, with regard to glueyness and colour, whereby the product may still exhibit glueyness. Likewise, a product comprising 100% of the cocoa fibers, by weight of bulk material, would result in a considerably compact product, without the fluffiness provided by for example the maize fibers. The grinding of the cocoa fibers may be adjusted to correspond to the portion of cocoa fibers used in the final product. Another way of dealing with high and low proportion of cocoa fiber, is to adjust glycerol level as well as final water content.
- The bulk material of the product may also be composed exclusively of cocoa fibers. Such a composition would exhibit a compactness, likely due to the high fat and protein contents of the cocoa fibers, and possibly due to residual components such as starch. A coarse grinding, however, makes way for use as snuff in a particulate form, for individual compression by hand. The cocoa fibers have a reduced glueyness, thus reducing or even eliminating residual glue on the fingers of the person handling the snuff. At the same time, the cocoa fibers contribute with stickiness, whereby the snuff may be compressed. Consequently, an embodiment of the invention provides the moist non-tobacco snuff product as lozenges, pellets, pods, cakes, tablets, strips, sticks or capsules, or in pouches.
- Another embodiment of the current invention provides the moist non-tobacco snuff product in particulate form.
- According to a second aspect of the current invention, the snuff product according to the invention is provided as a commercial package comprising the moist non-tobacco snuff product according to the invention in a box or bag made out of cellulose and/or metal and/or a polymer. The commercial package may be supplied with a commercial text, such as a company name or an advertising text. The text message may be printed on the material, or alternatively be stamped thereto or comprise a moulded part thereof.
- According to one embodiment, the moist non-tobacco snuff product according to the invention comprises as additional component(s) at least one flavour ingredient chosen from the group consisting of fruits, berries, flowers, herbs, oil of fruits and edible plants.
- The cocoa fibers contribute with a fuller taste, compared with a product consisting exclusively of for example maize fibers. Whereas the aroma is influenced also at lower percentages, higher percentages of cocoa fibers are required to influence the taste of the product. Naturally, both the aroma and the taste get more pronounced with a higher content of cocoa fibers. A product containing 100% cocoa fibers by weight of bulk material would have an intrinsic taste that would limit the number of flavour ingredients possible.
- More in detail, the ingredients listed below constitute an embodiment of the current invention, whereby the moist non-tobacco snuff product as additional component(s) comprises at least one ingredient chosen from the group consisting of ammonium chloride, liquorice, caffeine, red clover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos, Ginger, Rose hips, white clover, sweet clover, cocoa, ginseng, guarana, arctic root, rosemary, buckthorn, bilberry, cranberry, lingonberry, anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya, locust bean gum, and xanthan gum. Liquorice may function as an additive and/or flavour.
- Furthermore, addition of cocoa fibers to a product containing for example maize fibers, or products only containing cocoa fibers as bulk material reduces the risk of the composition getting burned to the walls of the production mixers. Maize fibers commonly have a tendency to form such deposits. Moreover, the reduction of stickiness contributed by the cocoa fibers reduces clogging and the need for cleaning the production line, thus reducing interruptions in production. Furthermore, cocoa fibers function as a flow-improving agent during production. These are considerable advantages of the moist, non-tobacco snuff products provided by the current invention.
- The moist non-tobacco snuff products are manufactured in accordance with the Gothia Tek© standard (see below), which was originally an exclusively internal quality standard of Swedish Match, and which has since become a general quality standard among several producers of snuff. Albeit the standard was conceived for tobacco-containing products, it is equally applicable for snuff products devoid of tobacco.
- As used herein, the expression “moist non-tobacco snuff product” is used as the denomination for the current fiber-based product, either in particulate form or in a pouch. According to Swedish legislation, the product is not considered snuff or “snus”. By way of convenience, however, the product is referred to as snuff or “snus” throughout this patent specification.
- As used herein, the expression “sticky tobacco product” is used for a snuff product that is compactable, either manually or mechanically.
- As used herein, “gluey” is a characteristic describing that the product is prone to adhere strongly to surfaces, for example during manufacturing.
- As used herein, “oral placement” is intended to comprise placement buccally, between the lip and gum.
- As used herein, “bulk material” is used as a term for a component part that is essentially inactive, thus minimally contributing to aroma and taste, as long as it does not make up the majority of the product.
- Flavour is a substance used to influence the aroma and/or taste of the non-tobacco snuff product.
- Additive is a substance that contributes to the texture and composition of the non-tobacco snuff product. An additive may in its own right also function as a flavour to the product.
- Particulate is used herein for a particle size of the product which enables the final product to be provided in so-called loose form, whereby a pinch of snuff may be made in individual sizes by the person using the product.
- It is intended throughout the present description that the expression “plant fibers” embraces any plant fiber that may be useful when manufacturing a moist non-tobacco snuff.
- The expression “water content” throughout the present description is intended to embrace a water content measured by using Karl Fischer titration which is a known method for the person skilled in the art for measuring water (moisture) content.
- When making tobacco-containing moist snuff, according to the GothiaTek® standard of Swedish Match, the main ingredients except for tobacco are normally water, salt (table salt; NaCl) and sodium carbonate. Flavours and humectants may also be used. Salt is added mainly for its effect on taste but it also has a preservative action which contributes to improved shelf life of the products. Sodium carbonate is used to give the products their characteristic flavour profile but also stabilizes the pH value. Sodium carbonate will convert to baking soda immediately after it is added. Flavours in general are natural or nature identical compounds that comply with food regulations. Flavours are usually dissolved in alcohol when added. Most of the alcohol evaporates during production. Only trace quantities remain. Humectants may also be added to protect the products from drying out. Two types may be used: glycerol and propylene glycol. Both of them also have a preservative effect since they lower the water activity of the product, thus preventing microorganisms from growing.
- The moist tobacco-containing snuff is then manufactured in two major steps, a) grinding (cutting) and b) processing (see
FIG. 1 ). - The tobacco is broken up, dried and fed into a grinder. The ground tobacco is sieved into three particle size fractions, coarse, medium and fine. Pre-set quantities of the three fractions are fed into a mixer silo where the tobacco flour is mixed. After blending, the tobacco flour is fed into a storage silo, from which flour is automatically taken to the processing operation. Each type of tobacco mixture is kept in a separate silo.
- Manufacturing of Swedish moist snuff is for example done in a batch operation. The whole process may be computer controlled and can be run day and night, all week around. To start the process, tobacco flour is automatically weighed and fed into the process blender. Water and salt is added to the batch under stirring. The batch is then heated and kept heated up for a specified time, which varies with brands. Temperature and stirring is for example controlled by a process computer program. This part of the process is a pasteurization process. After pasteurization the moist snuff batch is cooled down and the rest of the ingredients are added. The power of the mixing and the time period for the mixing may be crucial for obtaining an optimal product.
- According to a third aspect of the invention, there is provided a manufacturing process for preparing a moist, non-tobacco snuff product comprising cocoa fibers and optionally other plant fibers, comprising the steps of
- (a) providing cocoa fibers, and optionally at least one additional type of plant fiber, as a bulk material,
(b) optionally grinding or cutting and/or sieving said bulk material in (a),
(c) adding water, one or more humectants, and NaCl under stirring to create a mixture;
(d) heating the mixture in (c) and keeping it heated to achieve a pasteurization, followed by cooling,
(e) optionally adding additional ingredients chosen from the group consisting of salts, humectants, dyes, flavours, additives to provide the moist, non-tobacco snuff product,
(f) optionally packing the product obtained. - The non-tobacco snuff product is essentially produced in the same manner as tobacco-containing snuff (see above), which is manufactured according to the so-called
- Gothia Tek® standard. Below, the Gothia Tek® standard for producing tobacco-containing snuff is described.
- According to an embodiment of the present invention there is provided a method wherein water is added in step (c) of the process, giving a final water content of approximately from 30 to 50% per weight of bulk material or more of the bulk material, for example approximately from 35 to 41%, as determined by Karl Fischer titration, to obtain good performance for packing the product in pouches.
- According to another embodiment of the present invention there is provided a method wherein the humectant is glycerol or propylene glycol or a combination thereof, for example glycerol.
- According to an embodiment of the present invention there is provided a method wherein glycerol is added in an amount from approximately 2 to 15% (based on Formula II as set out below), for example from approximately 8 to 12%.
- According to an embodiment of the present invention there is provided a method wherein sweetening agents, flavouring agents, colour agents and/or dyes additionally are added in step (e) of the process.
- According to an embodiment of the process according to the present invention there is provided a method wherein NaCl is added from approximately 6 to 16%, for example 8 to 12%, and glycerol is added from approximately 2 to 15%, for example approximately 5 to 9% (the figures are all calculated according to formula I and II, respectively).
- According to an embodiment of the process of the present invention there is provided a method wherein the heat treatment in step (d) is applied during approximately 1 to 30 hours, for example approximately 10 h, with mixing each quarter of an hour.
- According to an embodiment of the of the present invention there is provided a method wherein Guarana, rooibos, caffeine, ginseng, matcha, maca, mate and green tea extract is added. Guarana may be added to about 16%, or down to about 4%, depending on desired caffeine level (calculations according to formula I and II as set out below). This interval is desirable from a processing point of view. Furthermore, Guarana may be used both for its caffeine content as well as content of polyphenols, or more specific tannins. This has a health benefit as well as taste enhancement. For an application where health and taste are in focus, the addition may be 16%. Caffeine may be added to about 16% down to 1% depending on desired caffeine level. Caffeine in this interval is desirable from a processing point of view. The effect of caffeine can be regarded as well known. Ginseng may be added with 2%, 5%, 14% or 27% by weight of ginsenosides. Depending on ginseng quality the additions of ginseng differ considerably. All the stated ginsenoside concentrations can be used. Starting from the lowest concentration (2% ginsenosides) from about 3 to about 9% is the desired range (calculated in accordance with formula I and II as set out below). For higher concentration of ginsenosides, the amount of ginseng may be reduced. The addition of highly concentrated ginseng (27%) may be in the range of from about 0.2 to about 0.8% (calculated in accordance with formula I and II as set out below). Irrespective of the concentration of ginsenosides an addition of ginseng up to about 20% by total weight works from a processing point of view. Effect of ginseng can be regarded as well known, and dose depends on type of application and intended use. Green tea extract in powder or ethanol can be added in levels of from about 0.5 to about 2.5%, to achieve both taste and preservation effect (calculations according to formula I and II below). The tea-type plants matcha, rooibos, maca, mate can be used the same way as green tea extract, with the same level of addition to the product.
- Formula (I) for calculating the salt addition:
-
- Formula (II) for calculating the glycerol level in the same way as above:
-
- The Gothia Tek® Standard
- Product requirements
- Basis for the standard is requirements on maximum allowable limits of certain undesired components in Swedish Snus (snuff). These components can be found in nature and therefore exist in various plant species, e.g. tobacco. Some of these components have by scientists been pointed out as potential health risks if they occur in too high concentrations. The GothiaTek® standard stipulates that the following limits must never be exceeded.
- The concentrations of the undesired components are regularly analysed in all products in quality control programs.
- A declaration of contents in accordance with food labelling shall be publicly available for all GothiaTek® products. Substances that are used in the manufacturing of each product shall be listed in declining order of weight. Flavour additives shall be listed as group.
-
-
- Leaf tobacco for Svenskt Snus (Swedish Snuff) by the GothiaTek® standard shall be selected so that the limits for undesired components in each specific product are satisfied. Leaf tobacco for Swedish Snus (snuff) by GothiaTek® must not contain gene modified tobacco.
- All additives in Swedish Snus (snuff) by GothiaTek® shall be approved food additives, or approved tobacco additives, according to the specific regulations in each country where the products are actively marketed.
- Material which is used in packaging of Swedish Snus (snuff) by GothiaTek® shall be approved for food packaging.
-
-
- Swedish Snus (snuff) by GothiaTek® shall be heat treated in a way which is effective enough to kill the natural microbial flora of the tobacco to specified residual bacteria limits (“snus (snuff) pasteurization”).
- The manufacturing process from the point of charge to discharge of the batch shall be performed in a closed system to prevent the product from being contaminated by external microflora or foreign objects.
- The tobacco shall be comminuted in a controlled process. The process must be able to identify and separate any foreign object.
- Finished Swedish Snus (snuff) by GothiaTek® shall directly after packaging be brought into a cold storage (max. 8° C.).
-
-
- All exposure of product to an open environment such as filling of product into consumer packages shall be performed in premises which satisfy the sanitation requirements of food manufacturing. These premises shall be controlled with established procedures.
- Process equipment shall be cleaned and disinfected at least once in every production cycle.
- Packaging machinery shall be cleaned and disinfected at least once every 24 hours during production days. Sanitation control shall be made in accordance with specified procedures.
- Control of water activity, bacteria content and shelf life stability shall be performed on finished products according to specified schedules and procedures.
- Purchased packaging material which will have contact with product shall be produced and shipped according to specifications so that contamination of the materials is prevented. Cleanness and sanitation standard of this packaging material shall be controlled according to a specified schedule.
- Results of all controls must meet the tolerance limits that are specified for Swedish Snus (snuff) by GothiaTek®.
- The present invention will now be described with in the accompanying examples. The examples shall merely be seen as an illustration of the spirit and scope of the current invention, and in no way whatsoever as a limitation.
-
FIG. 1 shows the manufacturing process of moist snuff in accordance with the GothiaTek® standard, when making a tobacco-containing product (prior art). -
FIG. 2 shows a flow chart for the manufacture of plant fiber-based snuff portions according to the present invention. - According to the first aspect of the current invention, there is provided a moist non-tobacco snuff product, wherein the plant fibers are cocoa fibers in combination with maize fibers and the fraction distributions are as follows:
- The fraction distribution for the maize fibers (obtainable from Norfoods Sweden AB, Box 104, 201 21 Malmö, Sweden) was as follows:
- 8-20%<100 μm,
100 μm<22-34%<160 μm,
160 μm<28-45%<250 μm, and
16-37% of the fiber blend>250 μm - The fraction distribution for the FICAO cocoa fibers (obtainable from Femtorp AB, Travbanegatan 3, 213 77 Malmö, Sweden) was as follows:
- 80-94%<100 μm,
100 μm<2-10%<160 μm,
160 μm<1-10%<250 μm, and
1-5% of the fiber blend>250 μm - The fraction distribution for special quality of Cocoa fibers (as defined below) was as follows:
- 10-30%<100 mm
100 mm<2-15%<160 mm,
160 mm<3-20%<250 mm, and
30-60% of the fiber blend>250 mm - The aforementioned special quality of Cocoa fiber is not commercially available, but can be ordered in larger quantities from supplier of FICAO cocoa fiber, or be grinded in pilot scale knife mills. The above fraction distribution can be obtained with standard grids for knife mills.
- Moist non-tobacco snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above. Said snuff was not filled into pouches. The fibers used were maize and cocoa fibers. Coarse maize (SOFABRAN™ F 184-400 (maize)) and
- Fine maize, (SOFABRAN™ F 184-80 (maize))
- Cocoa fiber (FICAO), or special quality of cocoa fiber as described above
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%. The calculations for NaCl and Glycerol were in accordance with the above-mentioned formulas (I) and (II). The maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- The maize fibers and the cocoa fibers were mixed (as set out below).
- The bulk material proportions were:
- Maize fibers 80% (fraction distribution according to detailed description of the invention above)
- FICAO cocoa fibers 20% (fraction distribution according to detailed description of the invention above). Here water was added and short time heat treatment (pasteurization) was applied during 10 h with mixing each quarter of an hour. Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved.
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches. The fibers used were maize and cocoa fibers.
- Coarse maize (SOFABRAN F 184-400 (maize)) and
- Fine maize, (SOFABRAN F 184-80 (maize))
- Cocoa fiber (FICAO), or special quality of cocoa fiber as described above.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- The calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II). The maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- The maize fibers and the cocoa fibers were mixed (as set out below).
- The bulk material proportions were:
- Maize fibers 60% (fraction distribution according to detailed description of the invention above)
- FICAO cocoa fibers 40% (fraction distribution according to detailed description of the invention above)
- Here water was added short time heat treatment, pasteurization, was applied during 10 h with mixing each quarter of an hour. Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved.
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches. The fibers used were maize and cocoa fibers.
- Coarse maize (SOFABRAN F 184-400 (maize)) and
- Fine maize, (SOFABRAN F 184-80 (maize))
- Cocoa fiber (FICAO), or special quality of cocoa fiber as described above.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- The calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II). The maize fibers were obtained from NORFOODS SWEDEN AB, and the Cocoa fibers FICAO were obtained from Femtorp AB.
- The maize fibers and the cocoa fibers were mixed (as set out below).
- The bulk material proportions were:
- Maize fibers 95% (fraction distribution according to detailed description of the invention above)
- FICAO cocoa fibers 5% (fraction distribution according to detailed description of the invention above)
- Here water was added and short time heat treatment, pasteurization, was applied during 10 h with mixing each quarter of an hour. Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved.
- Moist snuff in accordance with an embodiment of the first aspect of the invention was manufactured in accordance with the GothiaTek® standard as set out above, and said snuff was not filled into pouches. The only fiber used was cocoa fiber. Cocoa fiber, of special quality as described above.
- Water was added to achieve approximately 30-41% water content, for example 30-35%.
- NaCl was added to approximately 6-16%, for example 8-12%
- Glycerol was added to 2-15%, for example 5-9%.
- The calculations for NaCl and Glycerol were in accordance with the above mentioned formulas (I) and (II). The Cocoa fibers FICAO were obtained from Femtorp AB.
- Here glycerol and water in the lower end of the given interval was added, and then short time heat treatment, pasteurization, was applied during 10 h with mixing each quarter of an hour. Flavour was added and pH was stabilised by the addition of sodium carbonate. By using this process a well tasting product was achieved. This process and choice of fiber provides an advantageous option for presentation of the product in particulate form.
Claims (15)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SEPCT/SE2007/000405 | 2007-04-26 | ||
PCT/SE2007/000405 WO2007126361A1 (en) | 2006-04-28 | 2007-04-26 | A moist snuff non-tobacco composition and a method for production thereof. |
PCT/SE2007/050792 WO2008133563A1 (en) | 2007-04-26 | 2007-10-29 | Moist non-tobacco snuff product |
Publications (1)
Publication Number | Publication Date |
---|---|
US20100187143A1 true US20100187143A1 (en) | 2010-07-29 |
Family
ID=39930727
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US12/597,655 Abandoned US20100187143A1 (en) | 2007-04-26 | 2007-10-29 | Moist non-tobacco snuff product |
Country Status (4)
Country | Link |
---|---|
US (1) | US20100187143A1 (en) |
EP (1) | EP2150137B1 (en) |
CA (1) | CA2685023C (en) |
WO (1) | WO2008133563A1 (en) |
Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2649888A1 (en) * | 2012-04-10 | 2013-10-16 | Swedish Match North Europe AB | A smokeless tobacco composition comprising non-tobacco fibers and a method for its manufacture. |
CN103932393A (en) * | 2014-05-04 | 2014-07-23 | 广东中烟工业有限责任公司 | Cigarette enriching taste sense of oral cavity |
US20150122675A1 (en) * | 2012-05-25 | 2015-05-07 | Swedish Match North Europe Ab | Container with adhesive |
US9039839B2 (en) | 2010-04-08 | 2015-05-26 | R.J. Reynolds Tobacco Company | Smokeless tobacco composition comprising tobacco-derived material and non-tobacco plant material |
US9237768B2 (en) | 2010-04-14 | 2016-01-19 | Altria Client Services Llc | Preformed smokeless tobacco product |
US9468233B2 (en) | 2010-12-10 | 2016-10-18 | Altria Client Services Llc | Smokeless tobacco packaging system and method |
US20170312326A1 (en) * | 2016-04-28 | 2017-11-02 | Mark J. Silen | Smokeless cannabis composition and method of manufacture |
US10390557B2 (en) | 2013-10-09 | 2019-08-27 | Swedish Match North Europe Ab | Oral smokeless tobacco composition comprising liberated, delignified tobacco fibres and a method for its manufacture |
CN113331462A (en) * | 2021-06-16 | 2021-09-03 | 吉林烟草工业有限责任公司 | Snuff and preparation method thereof |
CN114269168A (en) * | 2019-02-11 | 2022-04-01 | 斯瓦蒙卢森堡公司 | Reconstituted cocoa materials for aerosol generation |
US11357255B2 (en) | 2020-10-01 | 2022-06-14 | Tobacco Technology, Inc. | Shisha, heat-not-burn, or combustion casing with active ingredient, product and casing with active ingredient, and method of making the same |
US11363834B2 (en) | 2020-10-01 | 2022-06-21 | Tobacco Technology, Inc. | Shisha, heat-not-burn, or combustion casing, product, and method of making the same |
US11617744B2 (en) | 2019-12-09 | 2023-04-04 | Nico Ventures Trading Limited | Moist oral compositions |
US11672862B2 (en) | 2019-12-09 | 2023-06-13 | Nicoventures Trading Limited | Oral products with reduced irritation |
US11672271B2 (en) | 2019-02-11 | 2023-06-13 | Mativ Holdings, Inc. | Reconstituted cannabis material for generating aerosols |
US11793230B2 (en) | 2019-12-09 | 2023-10-24 | Nicoventures Trading Limited | Oral products with improved binding of active ingredients |
US11826462B2 (en) | 2019-12-09 | 2023-11-28 | Nicoventures Trading Limited | Oral product with sustained flavor release |
US11839602B2 (en) | 2020-11-25 | 2023-12-12 | Nicoventures Trading Limited | Oral cannabinoid product with lipid component |
US11872231B2 (en) | 2019-12-09 | 2024-01-16 | Nicoventures Trading Limited | Moist oral product comprising an active ingredient |
US11883527B2 (en) | 2019-12-09 | 2024-01-30 | Nicoventures Trading Limited | Oral composition and method of manufacture |
US11889856B2 (en) | 2019-12-09 | 2024-02-06 | Nicoventures Trading Limited | Oral foam composition |
US11896711B2 (en) | 2019-12-09 | 2024-02-13 | Nicoventures Trading Limited | Process of making nanoemulsion |
US11969502B2 (en) | 2021-02-24 | 2024-04-30 | Nicoventures Trading Limited | Oral products |
Families Citing this family (25)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2708883C (en) | 2007-12-21 | 2012-12-18 | Swedish Match North Europe Ab | A tobacco or non-tobacco product comprising magnesium carbonate |
RU2450618C1 (en) * | 2011-01-11 | 2012-05-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2450651C1 (en) * | 2011-02-01 | 2012-05-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2450680C1 (en) * | 2011-02-10 | 2012-05-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2450689C1 (en) * | 2011-02-10 | 2012-05-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2451469C1 (en) * | 2011-02-18 | 2012-05-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2452306C1 (en) * | 2011-02-18 | 2012-06-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2452291C1 (en) * | 2011-02-18 | 2012-06-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
RU2452326C1 (en) * | 2011-02-21 | 2012-06-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
CN103054174B (en) * | 2013-01-01 | 2015-05-06 | 黄付兴 | Traditional Chinese medicine environment-friendly first herbal medical cigarette |
CN103054167B (en) * | 2013-01-15 | 2015-07-22 | 李彩香 | Rosemary scented snuff |
RU2647790C2 (en) * | 2013-07-10 | 2018-03-19 | Свидиш Мэтч Норт Юроп Аб | Smokeless tobacco composition and a method for its manufacture |
ES2800123T3 (en) | 2015-12-02 | 2020-12-23 | Swedish Match North Europe Ab | A bagged oral snuff product |
RU2711937C2 (en) | 2015-12-02 | 2020-01-23 | Свидиш Мэтч Норт Юроп Аб | Method for manufacturing packaged article from snuff for oral use |
DK3192380T3 (en) | 2016-01-12 | 2021-01-18 | Swedish Match North Europe Ab | ORAL BAG PACKAGED PRODUCT |
EP3330190A1 (en) | 2016-12-02 | 2018-06-06 | Swedish Match North Europe AB | Method and arrangement for portion-packing of an oral pouched snuff product |
WO2018197454A1 (en) | 2017-04-24 | 2018-11-01 | Swedish Match North Europe Ab | A flavoured moist oral pouched nicotine product comprising triglyceride |
ES2793424T3 (en) | 2017-12-20 | 2020-11-13 | Magle Chemoswed Holding Ab | An aqueous body fluid leak detection composition |
KR20210126684A (en) * | 2019-02-11 | 2021-10-20 | 에스더블유엠 룩셈부르크 | Aerosol Generating Material Comprising Reconstituted Cocoa Husk Fiber Material |
SE543542C2 (en) | 2019-02-19 | 2021-03-23 | Swedish Match North Europe Ab | Arrangement and method for manufacturing of a web of packaging material for an oral pouched snuff product |
SE543560C2 (en) | 2019-02-19 | 2021-03-30 | Swedish Match North Europe Ab | A packaging material and an oral pouched snuff product |
SE542990C2 (en) | 2019-03-18 | 2020-09-22 | Swedish Match North Europe Ab | A packaging material and an oral pouched nicotine product |
SE545479C2 (en) | 2020-06-03 | 2023-09-26 | Swedish Match North Europe Ab | A packaging material made of wetlaid nonwoven and a pouched product for oral use |
EP4154735A1 (en) | 2021-09-23 | 2023-03-29 | Swedish Match North Europe AB | Method for moisturizing a pouched product for oral use |
EP4256979A1 (en) | 2022-04-07 | 2023-10-11 | Swedish Match North Europe AB | Pouched product for oral use |
Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3429316A (en) * | 1965-04-20 | 1969-02-25 | Backman Chocolate Mfg Co | Tobacco compositions |
US3934594A (en) * | 1972-03-02 | 1976-01-27 | Tamag Basel Ag | Process for the manufacture of tobacco substitute |
US4098421A (en) * | 1977-06-24 | 1978-07-04 | J. L. Clark Manufacturing Co. | Container for snuff or the like |
US4164948A (en) * | 1976-01-23 | 1979-08-21 | Tamag Basel Ag | Method for making artificial tobacco and apparatus for performing said method |
US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
US4696315A (en) * | 1985-09-19 | 1987-09-29 | Better Life International, Inc. | Herbal snuff composition |
US4811746A (en) * | 1987-05-14 | 1989-03-14 | Davis Lori J | Substitute for oral smokeless tobacco and method of making the same |
US5417229A (en) * | 1993-07-20 | 1995-05-23 | Summers; John K. | Organoleptic bite composition for human consumption |
WO1998051169A1 (en) * | 1997-05-12 | 1998-11-19 | Hugo Bachmaier | Stimulating snuff substance |
US20050061339A1 (en) * | 2001-12-21 | 2005-03-24 | Henri Hansson | Tobacco and/or tobacco substitute composition for use as a snuff in the oral cavity |
US20050100640A1 (en) * | 2002-02-11 | 2005-05-12 | Pearce Tony M. | Microcapsule edibles |
US20050145261A1 (en) * | 2002-12-31 | 2005-07-07 | Smokey Mountain Chew, Inc. | Smokeless non-tobacco composition and method for making same |
US20070000506A1 (en) * | 2005-06-29 | 2007-01-04 | Streck John J | Tobacco-like products with substitute materials and manufacturing methods |
US20070292577A1 (en) * | 2006-06-19 | 2007-12-20 | Kopp Gabriele M | Process for Milling Cocoa Shells and Granular Edible Product Thereof |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2004056218A1 (en) * | 2002-12-19 | 2004-07-08 | Swedish Match North Europe Ab | A moist snuff composition comprising at least one thickening agent and a method for its manufacture |
EP1681949A2 (en) * | 2003-11-03 | 2006-07-26 | U.S. Smokeless Tobacco Company | Flavored smokeless tabacco and methods of making |
SE529886C2 (en) * | 2006-04-28 | 2007-12-18 | Swedish Match North Europe Ab | A new method for preparing a moisturizing snuff composition that does not contain tobacco |
-
2007
- 2007-10-29 WO PCT/SE2007/050792 patent/WO2008133563A1/en active Application Filing
- 2007-10-29 CA CA2685023A patent/CA2685023C/en not_active Expired - Fee Related
- 2007-10-29 EP EP07835376.0A patent/EP2150137B1/en active Active
- 2007-10-29 US US12/597,655 patent/US20100187143A1/en not_active Abandoned
Patent Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3429316A (en) * | 1965-04-20 | 1969-02-25 | Backman Chocolate Mfg Co | Tobacco compositions |
US3934594A (en) * | 1972-03-02 | 1976-01-27 | Tamag Basel Ag | Process for the manufacture of tobacco substitute |
US4164948A (en) * | 1976-01-23 | 1979-08-21 | Tamag Basel Ag | Method for making artificial tobacco and apparatus for performing said method |
US4098421A (en) * | 1977-06-24 | 1978-07-04 | J. L. Clark Manufacturing Co. | Container for snuff or the like |
US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
US4696315A (en) * | 1985-09-19 | 1987-09-29 | Better Life International, Inc. | Herbal snuff composition |
US4811746A (en) * | 1987-05-14 | 1989-03-14 | Davis Lori J | Substitute for oral smokeless tobacco and method of making the same |
US5417229A (en) * | 1993-07-20 | 1995-05-23 | Summers; John K. | Organoleptic bite composition for human consumption |
WO1998051169A1 (en) * | 1997-05-12 | 1998-11-19 | Hugo Bachmaier | Stimulating snuff substance |
US20050061339A1 (en) * | 2001-12-21 | 2005-03-24 | Henri Hansson | Tobacco and/or tobacco substitute composition for use as a snuff in the oral cavity |
US20050100640A1 (en) * | 2002-02-11 | 2005-05-12 | Pearce Tony M. | Microcapsule edibles |
US20050145261A1 (en) * | 2002-12-31 | 2005-07-07 | Smokey Mountain Chew, Inc. | Smokeless non-tobacco composition and method for making same |
US20070000506A1 (en) * | 2005-06-29 | 2007-01-04 | Streck John J | Tobacco-like products with substitute materials and manufacturing methods |
US20070292577A1 (en) * | 2006-06-19 | 2007-12-20 | Kopp Gabriele M | Process for Milling Cocoa Shells and Granular Edible Product Thereof |
Cited By (33)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9039839B2 (en) | 2010-04-08 | 2015-05-26 | R.J. Reynolds Tobacco Company | Smokeless tobacco composition comprising tobacco-derived material and non-tobacco plant material |
US10342251B2 (en) | 2010-04-08 | 2019-07-09 | R.J. Reynolds Tobacco Company | Smokeless tobacco composition comprising tobacco-derived material and non-tobacco plant material |
US10645968B2 (en) | 2010-04-14 | 2020-05-12 | Altria Client Services Llc | Preformed smokeless tobacco product |
US10327467B2 (en) | 2010-04-14 | 2019-06-25 | Altria Client Services Llc | Preformed smokeless tobacco product |
US9237768B2 (en) | 2010-04-14 | 2016-01-19 | Altria Client Services Llc | Preformed smokeless tobacco product |
US11957152B2 (en) | 2010-04-14 | 2024-04-16 | Altria Client Services Llc | Preformed smokeless tobacco product |
US9468233B2 (en) | 2010-12-10 | 2016-10-18 | Altria Client Services Llc | Smokeless tobacco packaging system and method |
US11357256B2 (en) | 2010-12-10 | 2022-06-14 | Altria Client Services Llc | Smokeless tobacco packaging system and method |
US10285439B2 (en) | 2010-12-10 | 2019-05-14 | Altria Client Services Llc | Smokeless tobacco packaging system and method |
EP2649888A1 (en) * | 2012-04-10 | 2013-10-16 | Swedish Match North Europe AB | A smokeless tobacco composition comprising non-tobacco fibers and a method for its manufacture. |
US9635881B2 (en) | 2012-04-10 | 2017-05-02 | Swedish Match North Europe Ab | Smokeless tobacco composition comprising non-tobacco fibers and a method for its manufacture |
WO2013152918A1 (en) * | 2012-04-10 | 2013-10-17 | Swedish Match North Europe Ab | A smokeless tobacco composition comprising non-tobacco fibers and a method for its manufacture |
US9560880B2 (en) * | 2012-05-25 | 2017-02-07 | Swedish Match North Europe Ab | Container with removable adhesively held packets |
US20150122675A1 (en) * | 2012-05-25 | 2015-05-07 | Swedish Match North Europe Ab | Container with adhesive |
US10390557B2 (en) | 2013-10-09 | 2019-08-27 | Swedish Match North Europe Ab | Oral smokeless tobacco composition comprising liberated, delignified tobacco fibres and a method for its manufacture |
CN103932393A (en) * | 2014-05-04 | 2014-07-23 | 广东中烟工业有限责任公司 | Cigarette enriching taste sense of oral cavity |
US9901607B2 (en) * | 2016-04-28 | 2018-02-27 | Mark J. Silen | Smokeless cannabis composition and method of manufacture |
US20170312326A1 (en) * | 2016-04-28 | 2017-11-02 | Mark J. Silen | Smokeless cannabis composition and method of manufacture |
US11672271B2 (en) | 2019-02-11 | 2023-06-13 | Mativ Holdings, Inc. | Reconstituted cannabis material for generating aerosols |
CN114269168A (en) * | 2019-02-11 | 2022-04-01 | 斯瓦蒙卢森堡公司 | Reconstituted cocoa materials for aerosol generation |
US11793230B2 (en) | 2019-12-09 | 2023-10-24 | Nicoventures Trading Limited | Oral products with improved binding of active ingredients |
US11617744B2 (en) | 2019-12-09 | 2023-04-04 | Nico Ventures Trading Limited | Moist oral compositions |
US11672862B2 (en) | 2019-12-09 | 2023-06-13 | Nicoventures Trading Limited | Oral products with reduced irritation |
US11826462B2 (en) | 2019-12-09 | 2023-11-28 | Nicoventures Trading Limited | Oral product with sustained flavor release |
US11872231B2 (en) | 2019-12-09 | 2024-01-16 | Nicoventures Trading Limited | Moist oral product comprising an active ingredient |
US11883527B2 (en) | 2019-12-09 | 2024-01-30 | Nicoventures Trading Limited | Oral composition and method of manufacture |
US11889856B2 (en) | 2019-12-09 | 2024-02-06 | Nicoventures Trading Limited | Oral foam composition |
US11896711B2 (en) | 2019-12-09 | 2024-02-13 | Nicoventures Trading Limited | Process of making nanoemulsion |
US11363834B2 (en) | 2020-10-01 | 2022-06-21 | Tobacco Technology, Inc. | Shisha, heat-not-burn, or combustion casing, product, and method of making the same |
US11357255B2 (en) | 2020-10-01 | 2022-06-14 | Tobacco Technology, Inc. | Shisha, heat-not-burn, or combustion casing with active ingredient, product and casing with active ingredient, and method of making the same |
US11839602B2 (en) | 2020-11-25 | 2023-12-12 | Nicoventures Trading Limited | Oral cannabinoid product with lipid component |
US11969502B2 (en) | 2021-02-24 | 2024-04-30 | Nicoventures Trading Limited | Oral products |
CN113331462A (en) * | 2021-06-16 | 2021-09-03 | 吉林烟草工业有限责任公司 | Snuff and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CA2685023C (en) | 2012-06-05 |
CA2685023A1 (en) | 2008-11-06 |
WO2008133563A1 (en) | 2008-11-06 |
EP2150137B1 (en) | 2016-03-09 |
EP2150137A4 (en) | 2013-09-04 |
EP2150137A1 (en) | 2010-02-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2685023C (en) | Moist non-tobacco snuff product | |
RU2447815C2 (en) | Moist snuff non-tobacco product | |
US20120031415A1 (en) | Non-tobacco moist snuff composition and a method for its manufacture | |
RU2294674C2 (en) | Tobacco product comprising mint-based plant material | |
EP2649888B1 (en) | A smokeless tobacco composition comprising non-tobacco fibers and a method for its manufacture | |
US8272388B2 (en) | Nontobacco moist snuff composition | |
US20040118422A1 (en) | Tobacco dough and a method for its manufacture | |
US7661433B2 (en) | Smokeless non-tobacco composition and method for making same | |
WO2008056135A2 (en) | A smokeless tobacco product and method for forming such a product | |
JPS62126949A (en) | Vegetable chewing and smelling composition | |
CN105768194B (en) | Fermentation buccal cigarette | |
CN104382222B (en) | solid frozen smokeless tobacco product and preparation method thereof | |
US20150136160A1 (en) | Oral Stimulatory Product | |
EP4035540A1 (en) | Method for producing a snuff composition for oral use and a snuff composition produced by the method | |
CA2510059C (en) | Smokeless non-tobacco composition and method for making same | |
CN109554225A (en) | A kind of fragrance functional additive increasing cigarette " profit sweet tea sense " | |
CN110419686A (en) | A kind of efficient black pork sausage processing and fermentation method of less salt |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: SWEDISH MATCH NORTH EUROPE AB, SWEDEN Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:ESSEN, TOMAS;NORSTROM, HERMAN;SIGNING DATES FROM 20100222 TO 20100301;REEL/FRAME:024115/0245 |
|
AS | Assignment |
Owner name: SWEDISH MATCH NORTH EUROPE AB, SWEDEN Free format text: CORRECTIVE ASSIGNMENT TO CORRECT THE ADDRESS OF THE ASSIGNEE PREVIOUSLY RECORDED ON REEL 024115 FRAME 0245. ASSIGNOR(S) HEREBY CONFIRMS THE ASSIGNMENT OF ASSIGNOR'S INTEREST;ASSIGNORS:ESSEN, TOMAS;NORSTROM, HERMAN;SIGNING DATES FROM 20100222 TO 20100301;REEL/FRAME:024242/0599 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |