Improvement of smoking products

FIELD: food-processing industry, tobacco.

SUBSTANCE: invention concerns using of flavouring substances in smoking products and, in particular, in cigarettes. The smoking product contains the two-layer wrapper which air permeability of an upper layer makes at least 200 Corest units and exceeds air permeability of an inside layer. Between two layers of a wrapper it is located encapsulate flavouring agent. The method of a flavouring agent capsulation depends on its properties and on a necessary ratio between concentration of a flavouring agent in collateral and basic stream smokes. Aromatisation of a collateral stream smoke allows improving of the smell remaining in premise after smoking of a smoking product, thus a smell of a collateral stream smoke can be changed without basic stream smoke characteristics changing.

EFFECT: reception of a changeable smoke aromatisation.

30 cl, 8 dwg, 11 tbl, 9 ex

 

The present invention relates to the use of flavouring substances (below referred to simply as flavorings in tobacco products, and in particular, but not exclusively, in cigarettes.

The need to enhance the taste and other characteristics of the smoke of tobacco products there for many years. The main problem faced when adding to Smoking products of different flavors, is that normal flavors are completely volatile or semi-volatile substances. For many years improving the odor of tobacco products was achieved solely by spraying with a solution of flavoring (water or other) fine-cut tobacco in the process or at the end of the process of its primary processing, as well as by spraying or coating flavors, for example, in cigarette paper. In recent years, volatile or semi-volatile flavors tried to bind other substances that prevent their evaporation during processing. The flavors were capsulerebel in the film forming binder (US 3006347) and put it on the wrapper, capsulerebel in the tubular ribbon of non-toxic material, such as ethyl cellulose (US 3162199), was applied by screen printing on the wrapper in the form of many individual dots of paint containing an additive, which was released from the paint if PR is the approximation smoldering end of a cigarette (GB 2007078), put in the form of a coating on the fiber or tape (GB 2020158) and distributed along the entire length of the tobacco rod, or added granules encapsulated flavoring in headset cigarette machine (GB 2078488).

Recently, instead of modifying the quality and characteristics of the main stream smoke arose the idea of using fragrances to change the smell of side stream smoke. Such fragrances made it possible to reduce or completely eliminate the unpleasant smell of side stream smoke, in particular the smell of stale tobacco smoke. In EP 0503795 described molecular inclusion complex of β-cyclodextrin and vanillin, which can be applied in the form of a coating on the restored leaf tobacco or paper wrapper. In EP 0294972 described fragrances, in particular glucosides, which upon combustion and decay are subjected to pyrolysis to form an aromatic substance, masking the unpleasant smell of side stream smoke. This masking substance is preferably not added to tobacco, and to include in the composition of cigarette paper or to impregnate them with paper.

In a later patent US 5494055 described aromatic mixture intended to mitigate odor side stream smoke. This aromatic blend of encapsulated or decapsulating form can be included in the composition of the single layer or double layer is irarenai wrapper or to apply a coating on its surface. Two-ply wrapper is the outer, visible layer of cigarette paper permeability from 3 to 150 units Coresta (CU) and the internal, invisible layer of highly porous fine cellulose fiber material, also known as a wrapping material of the tobacco rod or K-paper) with a permeability of from 4000 to 80000 CU, which preferably is a carrier of flavoring mixture. The flavor is aromatic mixture containing at least vanilla, and heterocyclic aldehyde compound in ethanol solution. In the above patent no information about the encapsulation method proposed therein aromatic mixture.

The present invention was based on the task to solve the problem associated with the increase in comparison with previously achievable content flavoring in side stream smoke Smoking products.

Another object of the invention consisted in determining the preferred location of the flavoring in the Smoking product and/or methods of encapsulation of flavoring, increasing its content in side-stream smoke Smoking products.

Another object of the invention was to develop ways to bring the ratio of the concentration of flavor in the side stream smoke to the concentration of flavor in the OS is ESD a stream of smoke up to the value component of 4.5:1 or more.

The present invention offers a Smoking product with aromatic side-stream smoke contains starinavity the Smoking of Smoking material wrapped in a wrapper, consisting of two layers of wrapping material, and encapsulated flavoring, located between the inner and outer layers of the wrapper forming the outer layer which, wrapping material, has the overall permeability, comprising at least 200 CU and greater than the permeability of wrapping material forming the inner layer of the wrapper.

The overall permeability of wrapping material forming the outer layer of the wrapper must be greater than 200 CU and be at least 300 CU, preferably at least 500 CU, more preferably at least 600 CU, most preferably at least 1000 CU. It is also advisable to have the opportunity to further increase the permeability of the outer wrapper per 1000 CU up at least up to 6000 CU, so that it was at least 2000 CU, 3000 CU, 4000 CU, 5000 CU or 6000 CU. In principle, the outer wrap may have a higher permeability to at least 10000 CU.

The overall permeability of wrapping material forming the inner layer of the wrapper should be below 200 CU and lie in the interval at up to 150 CU, more preferably from 30 to 100 CU, and most preferably should be approximately 50 CU.

When kapsulirovanie flavoring the ratio between the concentration of flavor in the side and main jets of smoke (the ratio PS/OS), on the one hand, it should significantly improve the smell of side stream smoke, and on the other hand, does not significantly affect the taste characteristics of the main stream smoke.

Encapsulated flavoring must be between the inner and outer layer of the wrapper is preferably in the form of capsules. Encapsulated flavoring can be used in the form of filaments or fibers.

To obtain the Encapsulated flavoring in various ways encapsulation, namely interfacial complexation, molecular capture, complex coacervation, selective precipitation, interfacial polymerization, melt coating/wax (waxing), spray drying, polymerization in situ or agglomeration. The most preferred method of encapsulation of flavoring is interfacial complexation.

When used as a flavoring γ-undecalactone the relationship between its concentration in the PS and OS should be at least 6:1, more preferably at least 10:1, most preferably at least 15:1, especially PR is doctitle at least 20:1.

When used as a fragrance oil of peppermint correlation between its concentration in the PS and OS should be preferably at least 2:1, more preferably at least 4:1. In a more preferred embodiment, the ratio between the concentrations of oil of peppermint in the PS and OS should be at least 200:1, most preferably at least 400:1.

When used as a flavoring oils of spearmint correlation between its concentration in the PS and OS should be preferably at least a 4.5:1, more preferably at least 6:1, most preferably at least 9:1. In a more preferred embodiment, the ratio between the concentrations of oil of spearmint in the PS and OS should be at least 100:1, particularly preferably at least 200:1.

When used as a flavoring γ-undecalactone or containing substances capsulati flavoring, it is preferable to perform (in order of preference) of the following methods: interfacial complexation, selective deposition, agglomeration, spray drying.

When used as a fragrance oil of peppermint or containing substances capsulati flavoring, it is preferable to perform (in order is redoctane) of the following methods: interfacial complexation, agglomeration, spray drying.

When used as a flavoring oils of spearmint or containing substances capsulati flavoring, it is preferable to perform (in order of preference) of the following methods: interfacial complexation, hydrophobic molecular capture, negitiable molecular capture, complex coacervation.

When the interfacial complexation of the cation should be selected (in order of preference) from the group comprising CA (acetate), Al3+, V4+, Zn2+, Cu2+, Sa (chloride).

The preferred cation depends on the specific flavoring.

Smoking article preferably should be ventilated. Ventilation reduces the amount of flavoring in the main stream smoke and accordingly reduces the ratio between the concentrations of specific flavoring in TS and OS.

The ratio between the concentrations of γ-undecalactone encapsulated interfacial complexation in the threads or fibers in side and main jets of smoke preferably should not exceed 15:1.

The ratio between the concentrations of γ-undecalactone encapsulated interfacial complexation in capsules, side and main jets of smoke preferably should not exceed 15:1, more preferably less than 20:1.

When use is the training of such capsules, the ratio between the concentrations of γ -undecalactone in side and main jets of smoke to exceed 10:1, preferably should be about 14:1.

The ratio between the concentrations of oil of peppermint, encapsulated interfacial complexation in capsules, side and main jets of smoke preferably should not exceed 4:1.

The ratio between the concentrations of oil of spearmint, encapsulated interfacial complexation in capsules, side and main jets of smoke should preferably exceed 9:1.

In the present invention it is also proposed a method for improving the odor remaining in a room after Smoking Smoking articles, which consists in the fact that made Smoking product flavored with in accordance with the invention in side stream smoke.

Volatile flavouring substances that can be used in the proposed invention in Smoking products include menthol, vanilla, peppermint, spearmint leaf, isopinocampheol, isomenthone, mint cooler (IFF), neomenthol, oil from seeds of fennel or other similar fragrances or mixtures thereof. In the proposed invention in Smoking products, you can use any volatile or semi-volatile flavouring substances.

Below the invention is described in more detail on the example of some VA is intov its implementation with reference to the accompanying graphics, showing:

figure 1 - the ratio between the concentrations of γ-undecalactone in side and main jets of smoke cigarettes different types, and numbers above columns indicate the number of puffs

figure 2 - correlation between concentrations encapsulated in capsules of different types γ-undecalactone in side and main jets of smoke offered in the invention of cigarettes with two-ply wrapper

figure 3 - correlation between concentrations encapsulated in capsules of different types of oil of peppermint in the side and main jets of smoke offered in the invention of cigarettes,

figure 4 - correlation between concentrations encapsulated in capsules of different types of oil of spearmint in the side and main jets of smoke offered in the invention of cigarettes,

figure 5 - dimensional chart that shows the difference between the smell of side stream smoke, certain smell remaining on the fabric,

figure 6 - results of odor, obtained by the use of oil of spearmint as a flavoring in the room with fresh air and into the smoky room,

figure 7 - results of the analysis of the smell of smoke while Smoking a cigarette with oil of peppermint as a flavoring in the room with fresh air and into the smoky room and

the and Fig - statistical results of sensory analysis of odor main stream smoke of cigarettes, flavored γ-undecalactone.

As a result earlier model experiments, in which samples were used cigarettes with chemically stable γ-undecalactone (non-polar single connection, lactoovo ring which is stable transformation into a potassium salt), it was found that when applying this chemically stable aromatic substances on a single-layer wrapping the ratio between the concentration of flavor in the side and main jets of smoke was 3:1. The results of the study of the relationship between the concentration of flavor in the side and main jets of smoke cigarettes different types shown in the examples below.

Example 1

For encapsulation three different flavors, in particular γ-undecalactone, oil of peppermint (complex mixture of 20 aromatic substances, the main component of which is menthol and oil of spearmint (a complex mixture of aromatic substances, the main component of which is L-carvon) was used several well-known methods. Oil of peppermint was used as flavouring agents to menthol cigarettes to give a side-stream smoke smell fresh. Oil from travoy mint used as an additive to menthol cigarettes to give a side-stream smoke smell fresh and mint".

The following is a brief description of the various methods used to kapsulirovanie three of the above flavors. The term "encapsulation" means the coating of solid, liquid and gaseous substances protective shell, or crust. Typically, for the formation of the shell, or crust, use polymers instead which you can also use grease or wax. The capsule can be a capsule matrix type or types of lozenges. In the capsule type lozenges shell fully covers enclosed in her substance and does not have any holes or pores through which inside the matter could interact with the environment. Matrix capsule is an arbitrary mixture capsulerebel substance and a sheath material without any special or explicit coverage. In essence matrix capsule is a homogeneous mixture of encapsulated substances (core) and the cladding material.

In detail various methods of encapsulation are described in the book "Micro encapsulation: Methods and Industrial Applications", edited by Simon Benita (published by Marcel Dekker, Inc.).

Interfacial complexation

Interfacial complexation is a method of manufacturing a matrix capsules or fibers (threads) using natural polysaccharide, for example, sodium alginate, who as a binder, and with the replacement of the sodium cation in the divalent calcium cation with the formation of water-insoluble alginate calcium and matrix particles. When mixing the flavoring with sodium alginate after replacement of sodium ions to calcium ions, the entire mixture becomes a net structure and "blocks" flavor inside the molecular structure of the newly formed calcium alginate. During extrusion into a bath insoluble alginate can be formed into fibers (threads), and during extrusion through vibrant head used, for example, in fashion Brace - capsules (beads).

Capsules used for research in this example, made of 6%by weight solution of sodium alginate (alginates Kelgin LV firm ISP) in distilled water, prepared at temperature of 45-50°by mixing verhneprivodnaya propeller mixer with a high shear force. After the formation of the molecular solution in it, keeping the temperature of the source material at the level of 45-50°was emulsiable 6 wt.% flavoring.

In parallel to prepare a gelling solution of appropriate concentration, for example, 6%by weight solution of calcium chloride in distilled water. The concentration of the solution and the content of salt can vary depending on the desired gelling properties.

For capsulating the resulting mixture was applied through increasing its pressure system in the vibrating head, in which a separate page and the mixture was separated into individual drops. From falling in saline drops were formed matrix capsules, which are then collected, washed with water and dried by continuous stirring.

Upon receipt of the fibers or filaments mixture of sodium alginate and the flavor was extrudible in a bath of saline solution and kept for at least 90 seconds to stabilize threads. Then the filaments were washed with water and dried at room temperature under tension (generated, for example, by winding on a drum).

Table 1 shows the characteristics of the samples encapsulated flavoring various forms, obtained by interfacial complexation using different types of cations and aromatic substances. The table shows the values of the percentage of encapsulated substances and moisture.

All samples were obtained using as a binder sodium alginate, then converted listed in table 1 cations. Capsules and fiber are the appropriate form of "packaging" of flavour, enclosed in a net shell of the sodium alginate.

Table 1
Sample # CationSalt concentration (%)Physical formFlavorSod is neigh encapsulated substances in % Moisture content in %
1CaCl26capsulesγ-undecalactone0,7727,85
2CaCl26fiberγ-undecalactone1,8913,97
3CaAc6capsulesoil of spearmint23,0417,78
4CaCl26capsulesoil of spearmint26,9213,51
5Cu10capsulesoil of spearmint14,0119,32
6V10capsulesoil of spearmint13,8916,06
7Zn10capsulesoil of spearmint24,29not ODA.
8Al10capsulesoil of spearmint5,5not ODA.
9Al10capsulesoil of peppermintnot ODA.not ODA.
10V10capsulesoil of peppermintnot ODA.not ODA.
11CaAc6capsulesoil of peppermintnot ODA.not ODA.
12CaCl26capsulesoil of peppermintnot ODA.not ODA.
13Zn10capsulesoil of peppermintnot ODA.not ODA.
14Cu10capsulesoil of peppermintnot ODA.not ODA.
15CaCl26fiberoil of spearmint4,5614,96
16CaCl26fiberoil of peppermint8,7 accounted for 14.45

Molecular capture

When the molecular capture molecules flavoring held in molecular cavity of the macromolecule under the action of weak forces such as van der Waals or hydrogen bonds. Were investigated two different molecules with different molecular sizes of the cavities, and in particular zeolite and β-cyclodextrin. Research used two zeolite molecules, one of which was a molecule of conventional type, and the other molecule more hydrophobic type.

To capture the flavors macromolecules their first stirred in distilled water to obtain 12%of the variance. Then, to the dispersion was added the same amount of flavoring (12 wt.%) under stirring verhneprivodnaya a propeller stirrer. The resulting suspension is then filtered under vacuum and collected solid. The samples were dried under continuous stirring to obtain a dry powder.

Table 2 shows the characteristics of the samples obtained in this way. This table shows data on the percentage of encapsulated substances and moisture in the resulting capsules.

Table 2
Sample # MacromoleculeFlavor The content of the encapsulated substance in %Moisture content in %
17β-cyclodextrinγ-undecalactone34,18of 7.48
18zeoliteγ-undecalactone0,6513,19
19zeolite (hydrophobic)oil of peppermintnot ODA.4,39
20zeolite (hydrophobic)oil of spearmint10,432,88
21zeoliteoil of spearmintnot ODA.15,67
22β-cyclodextrinoil of spearmint3,15of 12.26
23β-cyclodextrinoil of peppermint8,77not ODA.
24zeoliteoil of peppermint9,0210,96

Complex coacervation

This method can be divided into two variants chemical transformations, namely gelatin (type a) and without gelatin (type B).

Type a

Transform with gelatin occurs with the separation of the phases on the two natural polymer is, one of which is gelatin, and the other gum Arabic, due to a change in charge gelatinous polymer. Two oppositely charged polymer (cationic gelatin and anionic gum Arabic) in response to each other form a liquid phase around the core, i.e. form a capsule in the form of lozenges. This process occurs at a certain temperature, solution concentration and pH value. This separation phase liquid-liquid can become irreversible when using MDA for the formation of cross-links between the functional groups-COOH of gum Arabic, and-NH2on gelatin polymers with education in the hard shell capsules. The entire process takes place at temperatures below 10°for more than 12 hours Without cross-linking the liquid sheath around the core can be easily removed by raising the pH and the temperature. The process ends with the dehydration (drying) of the shells of the capsules.

Studied capsules were obtained by mixture of 72 g of a 10%aqueous solution of gum Arabic at pH 6 with 72 g of a 10%aqueous solution of gelatin using verhneprivodnaya propeller mixer with a high shear force, heating the mixture to 60°C, emulsified in this mixture, 40 g of flavoring adding 260 g of distilled water and subsequent heating to maintain the temperature at 60° C. After this, the speed of the stirrer was set up so that in the formed emulsion particles had dimensions that need to be finished capsules. After raising the temperature of the mixture to 60°With the heat source was removed and the solution was let to cool slowly to room temperature. Then to the mixture to reduce its pH value was added 20% (by weight) of acetic acid up until around the particle core formed visible in the microscope "halo".

After the appearance of such a halo, and the mixture was cooled in a cooling bath until the temperature below 10°and then added 3 ml of 50%glutaraldehyde. After this solution was stirred for 15 h at a temperature below 10°C.

After cross-linking the mixture for 30 min kept at a temperature of 60°until complete dehydration of the membranes of the capsules. Then the mixture was cooled to room temperature and the capsules were isolated by vacuum filtration.

Type B

In Bisultanov process using synthetic polymers and monomers with obtaining capsules, representing a mixture of capsules in the form of pastilles and matrix capsules.

To obtain capsules for 4 h and stirred polyvinyl alcohol, boric acid, gum Arabic and two different salt solution (sodium sulfate and undersurface).

Reaction speed adjust on obrazovaniyasiga ether, preventing the reaction between boric acid and polyvinyl alcohol in their contact with each other. The process of phase separation of polymers regulate the addition of salt solutions, and not by changing the pH value, and the process of curing and dehydration regulate the addition of two different salt solutions.

To receive investigational capsules first received cyclic borate ester, which is 5.2 g of boric acid for 1 h and was stirred at 45°with 9.9 g of 2-methyl-2,4-pentanediol in 100 g of distilled water. In the subsequent process of obtaining capsules such ether prevents the instantaneous interaction of boric acid with polyvinyl alcohol. To the resulting ether was then added 150 g of a 5% (by weight) solution of polyvinyl alcohol (used a mixture of polymers with low and high molecular weight). Then added 10 g of urea, 200 ml of an 11%aqueous solution of gum Arabic with pH 6 and 50 g of flavoring.

The resulting mixture was emulsiable using verhneprivodnaya propeller mixer with a high shear force. The speed of the stirrer was set up so that in the formed emulsion particles had dimensions that need to be finished capsules.

During the stirring to the mixture was added 160 g of 15%sodium sulfate, and then 100 g of 7.5%undersurface and 5%sodium sulfate with a pH of 4.5, with the addition of salts is reptile to the formation of cross-links between monomers and polymers and gel mixture. The capsule was stirred for 1 h, and then was isolated by centrifugation and dried under continuous stirring.

Characteristics obtained by complex coacervation samples are shown below in table 3, which presents data on the percentage of encapsulated substances and moisture in the resulting capsules.

Table 3
Sample # TypeFlavorThe content of the encapsulated substance in %Moisture content in %
25Bγ-undecalactone44,042,46
26Andγ-undecalactone51,063,69
27Boil of spearmint10,305,86
28Boil of peppermint52,203,37
29Andoil of peppermintnot ODA.9,02
30Andoil of spearmint1,0812,58

Selective deposition

For the manufacture of capsules selective deposition of COI is lsout polymeric material, which under the influence of salt or not dissolving its substances capable of zastupnevich or precipitate with the formation of the capsules, which can be separated and subjected to further processing.

The main polymer used for the manufacture of capsules selective deposition is a copolymer of acrylamide and acrylate (copolymer) can precipitate sulfates of vanadium, or aluminum. The cation forms in this case, the complex compound with the polymer and binds to functional groups in the solid matrix. The strength of the capsules depends on the strength of the gel obtained in the matrix, i.e. the type of cation in the salt solution. Retrieved ultimately capsules are a mixture of capsules in the form of pastilles and matrix capsules.

Studied capsules were obtained by emulsification of 25 g of flavoring in 92 g of a copolymer Alcapsol 144 (trade name of a copolymer of acrylamide and acrylate, manufactured by Allied Colloids), using verhneprivodnaya propeller mixer with a high shear force. Next, the emulsion was heated to 45°C, then cooled to a temperature below 10°C. Then, to the emulsion was added 151 g of distilled water with temperature below 10°and the pH value was adjusted to 12.5 by the addition of 40%sodium hydroxide.

Then, to the emulsion for 5 min was added 72 g of a 20%aqueous solution of aluminum sulfate with about the education of the capsules and the resulting solution was stirred for 30 min, then the capsule was separated by vacuum filtration and dried under continuous stirring. Characteristics of the samples, as well as data about the percentage content of encapsulated substances and moisture below in table 4. The obtained capsules were a mixture of matrix capsules and capsules mnogoseriynogo type.

Table 4
Sample # CationFlavorThe content of the encapsulated substance in %Moisture content in %
31Alγ-undecalactone4,2822,9
32Vγ-undecalactone9,7021,82
33Aloil of spearmint6,5318,29
34Aloil of peppermint12,8819,76
35Voil of peppermintnot ODA.not ODA.
36Cuoil of peppermintnot ODA.not ODA.
37Voil of spearmint not ODA.not ODA.
38Coil of spearmint7,12not ODA.

Interfacial polymerization

When the interfacial polymerization using monomer materials forming polymers at the interface between oil and water. This way you can get a variety of polymers, for example polyamides, polyurethanes, polyisocyanates and polyesters. Capsuleneo substance dispergirovany/dissolved soluble in oil monomer, emuleret in the water, which if necessary can be stabilized by surfactants. The size of the capsules is determined by the size of the droplets of the dispersed phase formed during emulsification. To the reaction mixture in a dispersing phase, adding a second monomer, the interaction of which with the first monomer starts the polymerization reaction occurring at the interface between oil and water.

The wall thickness of the polymer shell around the flavor is determined by the penetration of monomers formed through the polymerization of the membrane. By passing the monomer through the polymer shell wall thickness of the shell increases to the end of the reaction between two monomers. The release of encapsulated substances from these findings to put the m capsules in the form of pastilles occurs in the following or by its passage through the shell of the capsule, or as a result of rupture of the capsule's shell.

Studied capsules were obtained by emulsification of 40 g of the flavor containing 2.6 g of seborrhoea, 500 g of distilled water, using verhneprivodnaya propeller mixer with a high shear force. To the mixture for 10 min was added 10.4 g of hexadiene in to 40.4 g of distilled water and was stirred for 45 min, after which the capsule was separated by vacuum filtration and dried under continuous stirring.

Characteristics of the samples, as well as data about the percentage content of encapsulated substances and moisture below in table 5.

not ODA.
Table 5
Sample # The resulting polymer shellFlavorThe content of the encapsulated substance in %Moisture content in %
39amideγ-undecalactonecapsules were not available
40amideγ-undecalactone
41amideoil of peppermintnot ODA.not ODA.
42amideoil of spearmint14,86
43amideoil of spearmintnot ODA.not ODA.
44amideoil of peppermintnot ODA.not ODA.

The coating melt/waxing (waxing)

When implementing this method, the flavoring is mixed with the molten substance, for example with a fatty acid or wax, through co-emulsification of the molten binder and shock absorber in water at a temperature above the melting temperature of the sheath material. Then the water is cooled to solidification of the mixture of flavoring and a binder. When this occurs, the formation of mixed or matrix capsules flavor held in solid form throughout the volume of the capsule.

Studied capsules were obtained by heating the emulsion to 13.5% (by weight) of palmitic acid in distilled water up to 65°under stirring verhneprivodnaya propeller mixer with a high shear force. To this mixture was added 25 wt.% compatible with palmitic acid, flavoring, and then the mixture was let to cool slowly before the formation of solid capsules. The obtained capsules were separated by filtration and dried in a desiccator.

Characteristics of the obtained capsules, as well as data on the percentage in which they encapsulated substances and moisture below in table 6.

Table 6
Sample # FloorFlavorThe content of the encapsulated substance in %Moisture content in %
45palmitic acidγ-undecalactone23,930,24
46paraffinγ-undecalactone14,991,49
47palmitic acidoil of peppermintnot ODA.0,3
48palmitic acidoil of spearmintnot ODA.not ODA.

Capsules produced using palmitic acid had a greater hardness, because the melting point of the wax is below 50°C. by the method Described above has been solid matrix capsules.

Spray drying

The method of encapsulation by spray drying is the oldest technology, developed in the 1930-ies. When kapsulirovanie this way, use of an emulsion of a water-soluble polymer of low viscosity and capsulerebel substance that is sprayed through a nozzle into the drying chamber heated to pace atory 150° C. during such spraying water instantly evaporates in the drying chamber, and the resulting dry particles constituting the matrix of the capsule, after their release from the system is collected by separation in a cyclone. Duration of stay of the material in the entire system such processing does not exceed 2 C.

Studied capsules were obtained using a 10% (by weight) solution of gum Arabic in distilled water. For the preparation of the source material for spray drying the polymer solution was emulsiable 10 wt.% flavoring.

The spray dryer was heated so that the temperature at its entrance was above 150°S, and the output was about 70°C. the Temperature in the system is stabilized at the specified values, spraying through the nozzle distilled water in the drying chamber. Emulsion of flavoring was filed in the dryer, spraying through a nozzle with automatic purification device.

After spraying the emulsion and cooling of the dryer to a temperature below 50°received in powder form, capsules were collected.

Characteristics of samples obtained by spray drying, are shown below in table 7. This table also presents data on the percentage of capsules encapsulated substances and moisture. As a binder in all education is Zach used gum Arabic.

Table 7
Sample # FlavorThe content of the encapsulated substance in %Moisture content in %
49γ-undecalactone2,1911,85
50oil of peppermintnot ODA.13,65
51oil of spearmintnot ODA.15,64

Polymerization in situ

The method of polymerization in situ, no essence, occupies an intermediate position between the interfacial reactions of polymerization and deposition. When kapsulirovanie this method to obtain a shell around the core material is used as the monomers and polymers, often getting mnogosektsionye capsules. The resulting polymer material can then be sewn using or polyvalent salts or cross-linking agents, for example, dialdehyde. Used in the polymerization in situ polymers are long-chain alcohols, which are easy to knit, and as monomers can be used difunctional alcohols and amines. Pre-formed polymeric material serves as a plasticizer in the shell of the finished capsules.

Studied capsules received the ay add 100 g of 1%aqueous solution of polyvinyl alcohol with a high molecular weight and a 4%aqueous solution of polyvinyl alcohol with a low molecular weight to 188 g of distilled water with 1.88 g of urea and 7.5 g of resorcinol. The mixture was heated to 45°under stirring propeller mixer with a high shear force. Then to the mixture was added 30 g of flavoring and pH value of the mixture was lowered to 1.7 by adding 10%sulfuric acid.

Next, to the mixture was added 57 g of a 25%aqueous solution of glutaraldehyde for 90 minutolo period of time, during which occurred the sediment. Then the pH value of the mixture was raised to 4.5 by the addition of 40%sodium hydroxide solution, after which the mixture was heated to 55°C and held at this temperature for 2 h 30 min Obtained capsules were separated by filtration under vacuum and dried under continuous stirring.

Characteristics of the capsules obtained by polymerization in situ below in table 8. This table also presents data on the percentage in mnogoserijnyj capsules encapsulated substances and moisture.

Table 8
Sample # A crosslinking agentFlavorThe content of the encapsulated substance in %Moisture content in %
52saltγ-undecalactone39,242,55
53glutaric aldehydeγ-undecyl the thatnot 30,592,04
54saltoil of peppermint40,574,32
55saltoil of spearmint44,683,41

Agglomeration

Agglomeration is the simplest method to convert the liquid material in the solid matrix by mechanical processing. When agglomeration flavor mixed with a solid core material that either absorbs it, or leaves in liquid form on the surface, and thus formed capsules with unprotected capsulerebel substance found on the surface of the granules or particles. The obtained capsules then you can cover binder that not only covers the base material, but also captures the particles with each other, increasing their overall size. Liquid flavoring is absorbed on or in the substrate, which is to increase the size of the particles is subjected to mechanical stress, using a binder, which also covers the base material, thereby providing some protection flavoring when it is keeping from the direct impact of environmental factors.

To get all capsules used food processor with a metal mixing blades.

200 g of solid mA is Arial basis (for example, zeolite) was filled in a mixing bowl together with 18 g of solid binder (for example, carboxymethyl cellulose (CMC)). Then the mixer was turned on 10 for mixing powders. Next to the powder while stirring with a continuous stream of added liquid binder or water to obtain particles of the desired size. To determine the size of the particles and prevent separation of the mixed product mixture powders were periodically removed from the mixing bowl. In conclusion, the obtained sintered material was dried under continuous stirring.

Characteristics obtained by agglomeration of the samples, as well as data about the percentage content of encapsulated substances and moisture below in table 9.

Table 9
Sample # The base materialBinderFlavorThe content of the encapsulated substance in %Moisture content in %
56zeoliteCMCγ-undecalactonethe 14.9013,17
57zeolitepalmitic acidγ-undecalactone13.56MHz3,75
58β-cyclade the Stryn CMCγ-undecalactone17,0810,02

Retrieved own encapsulated samples were compared with commercially available samples purchased from the firm's Mane Flavour House. The characteristics of these samples are shown in table 10.

Table 10
Sample # The method of encapsulationFlavorThe content of the encapsulated substance in %Moisture content in %
59spray dryingoil of peppermintnot ODA.not ODA.
60agglomeration maltodextrinoil of peppermint1,32not ODA.

Example 2

Experiments with different cigarette types

To determine, does the location of flavor in cigarette on him in the side stream smoke, were experimenting with cigarettes several different types. In all experiments, to detect a specified effect in the quality of the connection model used γ-undecalactone. Analyses conducted not later than 2 h after the manufacture of cigarettes.

In the experiments used cigarettesbuy types:

A - cigarettes with flavoring, sprayed directly on the outer surface of the cigarette paper (8,5);

In - cigarettes with flavoring, sprayed on tobacco (8,5);

With electronic cigarettes with flavoring in the form added to the tobacco rod fibers obtained by the method of interfacial complexation (9,6);

D - cigarettes with flavoring in the form of fibers arranged between the paper in a double-layer wrap and obtained by the method of interfacial complexation (9);

E1/E2 - coaxial cigarettes with flavoring added in the inner or outer tobacco mixture, which was identical in both parts (5,7/5,7);

F1/F2 - coaxial cigarettes with flavoring added in the inner or outer tobacco mixture, which was different in each part (14/14);

G - regular-cigarette-stabilized polymeric film flavoring, applied in the form of a coating on the outer surface of the paper wrapper (11);

N - normal cigarette with flavor when approaching the glowing end of a cigarette reacts with the combustible additive deposited on the outer surface of the paper wrapper (7,7).

The above figures in parentheses denote the number of puffs.

The effectiveness of each type of cigarette was determined by comparison with cigarettes with the above described sample chemical stabilizer the bath γ -undecalactone, with Smoking which is the ratio between the concentration of flavor in the side and main jets of smoke equals 3:1.

Figure 1 graphically shows the relationship between the concentrations of γ-undecalactone in side and main jets of smoke (PS/OS). The actual values of these ratios for cigarettes of each type is indicated on the chart above the appropriate column.

The first analysis of the results suggests that the location of the flavor significantly affect its content (concentration) and in the lateral and main jets of smoke.

As a result of experiments, it was found that the maximum compared to the control cigarette increase in the ratio between the concentrations of γ-undecalactone in side and main jets of smoke (PS/OS) was observed with Smoking cigarettes with two-layer wrap between the layers which were placed the flavoring in the form of fibers.

In addition it was also found that the ratio PS/OS in the cigarette with dual-layer wrap significantly affects the permeability of the outer paper wrapper. When using porous wrapper used to wrap the filter pad, with a total porosity of more than 6000 CU ratio (PS/OS) was 13:1. In the cigarette with the same stable flavor and made out with about the th porosity 600 CU highly porous cigarette paper outer wrap ratio PS/OS decreased to 11:1. These results indicate that the porosity of the outer wrapper of the cigarette with a double layer wrap increases the amount of flavor in side stream smoke. This result is unexpected is opposite to the effect described in US 5494055.

Example 3

Taking into account obtained in the evaluation of various types of cigarettes results in all subsequent studies used a cigarette with dual-layer wrap located between its layers capsules flavoring. To obtain the optimal concentration of flavor in the side stream smoke in all samples with γ-undecalactone as the outer layer of the wrapper used porous wrapper used to wrap the filter pad.

In addition investigated cigarettes with encapsulated oil of peppermint and spearmint as a flavoring. For the manufacture of the outer wrapper used highly porous cigarette paper with a total porosity 600 CU, provide natural and is obtained by electrostatic method perforation.

The influence of the type of capsules

To determine how the capsule type can increase the content of the flavoring mainly in the side, and not in the main stream smoke, additionally experienced a cigarette with dual-layer wrap between the layers which place is Alice capsules, received a variety that gives the best results methods (see table 11). For this purpose the method of firm Wat analyzed the content of solid particles in the main and side stream smoke of cigarettes in the apparatus for mechanical prokusyvanie Filtrona (prokusyvanie standard for such devices mode is executed every minute puff volume of 35 cm and a length of 2). For the analysis of side-stream smoke has used the device configuration in the form of a fish tail, described in Analist, October 1988, t, s. The ratio between the concentration of flavor in the side and main jets of smoke was determined for each type of flavoring and each type of capsules using gas chromatography calibration curves for standard solutions of defined substances (γ-undecalactone, L-carvone and menthol) of each flavor and calculating the number and percentage of each analyte in the original oils for determination of the coefficient (F), is proportional to the percentage of menthol in the oil of peppermint and L-carvone in oil of spearmint. The resulting value of the coefficient (F) was used to calculate the percentage of encapsulated oil of peppermint or spearmint on the amount of menthol or L-carvone in the extract flavoring, vyd the Lenna of granules of a given mass.

/tr>
Table 11
Sample # Encapsulated materialSystem encapsulation
1γ-undecalactonecomplexation/thread/cation Sa
2γ-undecalactonecomplexation/balls/cation Sa
37oil of spearmintcomplexation/balls/cation Cu
8oil of spearmintcomplexation/Sarki/cation Al
7oil of spearmintcomplexation/balls/cation Zn
3oil of spearmintcomplexation/balls/cation SaaS
6oil of spearmintcomplexation/balls/cation V
4oil of spearmintcomplexation/balls/cation Sa
5oil of spearmintcomplexation/balls/cation Cu
12oil of peppermintcomplexation/balls/cation Sa
15oil of spearmintcomplexing/thread/cation Sa
16oil of peppermintcomplexation/thread/cation Sa
17γ-undecalactonemolecular capture/β-cyclodextrin
22oil of spearmintmolecular capture/β-cyclodextrin
20oil of spearmintmolecular capture/zeolite (hydrophobic)
21oil of spearmintmolecular capture/zeolite
24oil of peppermintmolecular capture/zeolite
26γ-undecalactonecomplex coacervation, type a
25γ-undecalactonecomplex coacervation, type B
27oil of spearmintcomplex coacervation, type B
28oil of peppermintcomplex coacervation, type B
30oil of spearmintcomplex coacervation, type a
31γ-undecalactoneselective deposition/cation Al
32γ-undecalactoneselective deposition/cation V
38oil of spearmintselective deposition/cation Cu
33oil of spearmintselective deposition/cation Al
34oil of peppermintselective deposition/cation Al
42oil of spearmintinterfacial polymerization
45γ-undecalactoneWaxing
49γ-undecalactonespray drying
59oil of peppermintspray drying/commercially available sample
52γ-undecalactonepolymerization in situ
53γ-undecalactonepolymerization in situ
55oil of spearmintpolymerization in situ
54oil of peppermintpolymerization in situ
56γ-undecalactoneagglomeration/CMC and zeolite
57γ-undecalactoneagglomeration/paraffin and zeolite
58γ-undecalactoneagglomeration/CMC and β-cyclodextrin
60oil of peppermintagglomeration/commercially available sample

Tests were also taken into consideration the level of the contents in the capsules of encapsulated substances. All analizirovalis capsules contain different amounts of encapsulated substances are shown in tables 1-10, the percentage of encapsulated substances in capsules). To ensure adding in cigarettes equal quantity of flavoring used different number of capsules.

γ-Undecalactone

For tests used conventional cigarettes brand State Express 555 double wrap, the outer layer which was made of porous applied to the wrapper of the filter wads of wrapping paper (permeability 6000 CU), and an inner layer of paper with a permeability of 50 CU. Analyzed the capsules were placed between two layers of the wrapper. The capsules were added so that the content of the flavoring in one cigarette was 4000 ppm million of Such amount of the shock absorber can be easily identified using gas chromatography mass spectrometer.

The cigarettes are printed on cigarette paper γ-undecalactone natural relationship between its concentration in the side and main jets of smoke (PS/OS) is 6:1, and cigarettes γ-undecalactone converted into potassium salt (chemically stable) and printed on paper in the form of a layer of paint, is 3:1.

Figure 2 shows the ratios between the concentrations of γ-undecalactone in the solid particle side and the main jets of smoke released from the capsules of various types, main characteristics of which are listed in table 11. From the data presented in this chart, it is necessary that all cigarettes with encapsulated flavor in side stream smoke gets more flavor than the control cigarettes with chemically stabilized flavoring. Above the appropriate columns on the chart shows the ratio between the concentration of flavor in the side and main jets of smoke.

The ratio between the concentration of flavor in the side and main jets of smoke cigarettes with capsules, obtained by interfacial complexation (sample No. 2)was increased to a maximum value as compared with the above natural ratio. These cigarettes is the ratio SS/OS was 24:1. The cigarettes, in which the flavoring was in the form of fibers, not capsules, this ratio was lower and amounted to 17:1 (sample No. 1). This is only the physical form of a "package" of flavour, and not any chemical differences in the process.

The cigarettes samples flavoring No. 31 and 32 both of them were obtained by kapsulirovaniem through out Intellinova deposition with the only difference, that used in the processing solutions of polyvalent salts had different nature. As cations for sample No. 31 was used cation Al3+and for sample No. 32 - cation V4+. These cigarettes the ratio PS/OS were respectively 21:1 and 14:1. This difference is due to the influence of gel strength, which varies depending on the cations with different strength electrochemical connections.

To cigarettes with other samples of fragrance, which saw a significant improvement in the ratio between the concentration of flavor in the side and main jets of smoke compared to the same ratio equal to 3:1, the cigarettes with chemically stabilized flavoring, include cigarette sample flavoring No. 49, obtained by spray drying, and a ratio of PS/OS is 13:1, and cigarette sample flavoring No. 56, obtained by agglomeration, and a ratio of PS/OS, equal to 15:1.

Example 4

For tests used conventional cigarettes brand State Express 555 double wrap, the outer layer which was made of porous cigarette paper permeability 600 CU), and an inner layer of paper with a permeability of 50 CU. Analyzed capsules of oil of peppermint was placed between two layers of the wrapper. The capsules were added so that the content of art is meditator in one cigarette was about 10000 ppm million This amount of flavoring was chosen based on the fact that the content of the analyzed menthol in the oil of peppermint is only 50%.

The cigarettes with a two-layer wrapper and coated on the surface of the cigarette paper oil of peppermint is a natural relationship between its concentration in the side and main jets of smoke (PS/OS) is 1.66:1. Figure 3 shows the ratios between the concentrations of oil of peppermint in the solid particle side and the main jets of smoke released from the capsules of various types. Above the appropriate columns on the chart shows the ratio between the concentration of flavor in the side and main jets of smoke. The cigarettes capsules, obtained by interfacial complexation using as a gel of calcium chloride (sample No. 12), the increase in the ratio between the concentration of flavor in the side and main jets of smoke was maximum and was 4.5:1. The content of oil of peppermint in side stream smoke the other two cigarettes with a commercially available samples of flavor (sample No. 59 and 60) and cigarette sample flavoring No. 16 (obtained by complexation fiber) was also higher than the natural ratio PS/OS from cigarettes with flavoring, put in a layer of paint directly on the cigar is ing the paper.

Example 5

For tests used conventional cigarettes brand State Express 555 double wrap, the outer layer which was made of porous cigarette paper permeability 600 CU), and an inner layer of paper with a permeability of 50 CU. Analyzed capsules of oil of spearmint was placed between two layers of the wrapper. The capsules were added so that the content of the flavoring in one cigarette was about 10000 ppm million

The cigarettes are printed on the outer layer of two-layer paper wrappers oil of spearmint natural relationship between its concentration in the side and main jets of smoke (PS/OS) is 1.74:1. Figure 4 shows the ratios between the concentrations of oil of spearmint in the solid particle side and the main jets of smoke released from the capsules of various types. Above the appropriate columns on the chart shows the ratio between the concentration of flavor in the side and main jets of smoke.

The cigarettes capsules, obtained by interfacial complexation using as a gelling calcium acetate (sample No. 3), has seen the most significant increase in the ratio PS/OS, reaching 9,86:1. Along with these cigarettes have experienced a number of cigarettes capsules, obtained by interfacial complexation is the use of various cations as a gelling. The ability of these capsules to saturate the flavor side stream smoke was different depending on the used cation, while the cations of calcium, zinc and vanadium were more effective than the cations of copper and aluminum. Physical form is translated into a complex of alginate did not affect the correlation between the concentration of flavor in the side and main jets of smoke, and all cigarettes fibers and capsules obtained with the use of calcium chloride as a gel, the ratio PS/OS ranged from 4.5:1 to 6:1.

The impact on the ratio PS/OS from cigarettes with capsules, obtained by molecular capture using zeolite as a macromolecule, was different. The cigarette sample fragrance No. 20, containing a hydrophobic zeolite, saturation flavoring side stream smoke was higher than that of cigarettes sample flavoring No. 21, containing conventional zeolite.

Example 6

To determine the effect used in cigarettes as a flavoring γ-undecalactone relatively fresh smell of side stream smoke in specially prepared areas maintained constant humidity and temperature during the whole experiment. For tests used cigarette brand State Express 555 with two-layer wrap, the outer layer was made for the C porous wrapper, used for wrapping the filter pad, and on the surface of the inner layer which was deposited γ-undecalactone in various amounts (from 600 to 1500 ppm million). Each cabin has smoked one cigarette.

In order to avoid undue influence of smoke on the participants of the experiment each participant of the experiment were included in the cabin after 60 minutes after Smoking it cigarettes. Each of the participants during the experiment was estimated smell in three different booths.

As a reference cigarettes used cigarette brand State Express 555 with two-layer wrap without flavoring, and the same cigarette brand State Express 555 with two-layer wrap and chemically stable γ-undecalactone deposited on the surface of the outer layer of the wrapper in the amount of 1500 ppm million

From the figure 5 diagram it follows that when evaluating a stagnant smell left side stream smoke all the cigarettes between the obtained results showed no statistically significant differences. All study participants noted that in cigarette smoke that are printed on the wrapper flavor in the amount of 600 ppm million they felt the smell of peach, recognized them in most cases unpleasant.

Despite the fact that in this experiment were not obtained statistical data on the basis of Izosimov participants, the head of the experiment was convinced that the experiment participants can statistically to detect the presence of smoke smell γ-undecalactone when it is applied to the wrapper of the cigarette in the amount of 600 ppm million

Example 7

In rooms specially prepared for experiments with flavors based oils of peppermint and spearmint, during the whole time of the experiment was maintained constant humidity and temperature. As a reference cigarettes used light menthol cigarettes with two-layer wrap without printed on forming its outer layer of porous paper flavoring and printed in various amounts to the surface forming the outer layer of paper flavor. During tests in each cabin smoked six cigarettes.

Each participant of the experiment was estimated remaining smell in the cabin after 40 minutes after Smoking cigarettes, and each of the participants was assessed smell in two cabins, one of which smoked the reference cigarette. According to the results of each experiment conducted comparative statistical analysis of odor in two cabins each participant of the experiment.

From what is shown on Fig.6 results of the statistical analysis we can conclude that in the cabin, where he bakurianis cigarettes to relax nymi to them in the amount of 4000 ppm million and more fragrances based oils of spearmint, study participants largely felt the smell of freshness. The actual number of flavor, allowing you to get a noticeable difference in the smell, must lie somewhere in the range of from 2000 to 4000 ppm million To more accurately determine the amount of the flavor significantly affect the smell of smoke, an additional conducting sensory analysis.

Shown in Fig.7. the results of the statistical analysis indicate that when these amounts are added to cigarettes flavoring was no statistically significant difference between the odor in the room with fresh air and into the smoky room. The obtained results allow to conclude that the feeling of freshness in the room in which vymeryaetsya cigarette, a number of oil of peppermint exceed 10000 ppm million

Example 8

This example would set a minimum ratio of PS/OS that are required to create in the room palpable smell of freshness without the influence of smell on the main stream smoke.

γ-Undecalactone

In experiments performed pair-wise comparison of cigarettes with different amounts of sprayed on the tobacco solution γ-undecalactone in propylene glycol. The results of the statistical analysis of these experiments are graphically shown in Fig.

From what is shown on Fig d is the R should with the number of flavoring, equal to 300 ppm million, 70% of the total number of participants in the experiment (21 of 30) gave the correct answer, which can be regarded as statistically significant. The participants of the experiment was determined, at any cigarettes the intensity and severity of the smell of their smoke is higher than that of the control cigarette.

When the amount added to the cigarette flavoring equal to 150 ppm million, there were no statistically significant differences between it and the control cigarette, however, all the participants claimed that the smell of smoke flavored cigarettes at 90%confidence level is much more exasperating than the smell of smoke control cigarette.

When the amount added to the cigarette flavor, 100 and 50 ppm million, there was no statistically significant difference between it and the control cigarette. However, at 90%confidence level for all participants of the experiment, it was recognized that smoke cigarettes with flavoring has the greater intensity of the smell.

Sensory evaluation results of the experiment showed that when the ratio between the concentration of flavor in the side and main jets of smoke equal to 6:1, the smell of side stream smoke does not affect the smell of the main stream smoke.

The results of model tests have also confirmed that under certain conditions, the adverse is true smoke can give the smell of the flavor without affecting the smell of the main stream smoke.

Oil of spearmint

While conducting experiments with this flavor has identified a statistically significant difference between the control menthol cigarettes and menthol cigarettes with different amounts of added oil of spearmint.

Adding to the cigarette flavoring in the amount of 15 ppm million all study participants noted the presence of smoke increased smell of menthol and tobacco, as well as a feeling of warmth and freshness. When this number is added to the cigarette oil of spearmint it influenced the smell of smoke, but no one felt like having your own smell flavor. The appearance of the smoke odor the actual oil of spearmint experiment participants felt only after increasing the number to 25 and 50 ppm million This amount of flavoring allowed to make the smoke more pronounced smell of spearmint and fresh.

If the smell of spearmint began to be felt only when you add in the cigarette oil of spearmint in the amount of 25 ppm million oil, a certain difference between smoke flavored cigarettes and the control cigarette was beginning to be felt and in the presence of flavored cigarette 15 ppm million oil of spearmint.

According to the results of sensory analysis, it was found that in soo is the relation between the concentration of flavor in the side and main jets of smoke, equal to 200:1, and the smell of side stream smoke does not depend on the odor of the main stream cigarette smoke. However, the freshness and the presence of side-stream smoke smell mint cannot be explained only by the presence of cigarette oils of spearmint, because in traditional cigarettes these properties side-stream smoke have an impact and the smell of the main stream smoke.

Oil of peppermint

While conducting experiments with this flavor has identified a statistically significant difference between the control menthol cigarettes and menthol cigarettes with different amounts of added oil of peppermint.

During the experiments it was found that when added to a cigarette 15 and 25 ppm million oil of peppermint smell its smoke was not significantly different from the smell of smoke menthol cigarettes, and the presence of flavoring manifested either in the increase of the specific aroma of peppermint or decrease spearmint flavor or freshness.

When you add in the cigarette 50 part./million oil of peppermint with 95%significance level was decreased oil evaporation and associated with the presence of menthol sensation of coolness.

When you add in the cigarette 100 ppm million oil of peppermint was a marked increase in the intensity of the aroma of peppermint.

The presence of oil from the PE echnol in mint menthol cigarettes felt when adding it to the cigarette 50 part./million, however, a certain difference between smoke flavored cigarettes and smoke control cigarettes began to be felt at the amount of flavor that is equal to 25 ppm million

On the results of the sensory analysis, it was found that for the smell of side stream smoke is not dependent on the odor of the main stream smoke, the ratio between the concentrations of oil of peppermint in the side and main jets of smoke should be less than 400:1. However, the freshness and the presence of side-stream smoke smell mint cannot be explained only by the presence of cigarette oils of peppermint, as in traditional cigarettes these properties side-stream smoke have an impact and the smell of the main stream smoke.

Example 9

One of the ways to solve the problem of the influence of odor main stream smoke smell side stream smoke is ventilation cigarettes. Ventilation cigarettes lowers the threshold at which the cigarette smoke starts to feel a smell of fragrance, which in turn changes the ratio PS/OS required to appear in side stream smoke smell flavoring.

In the experiments in this example were measured, the ratio between the concentration of flavor in the side and main jets smoke cigarettes State Express 555 and brand State Express 555 Lights. The outer surface is e cigarette paper was applied a coating of oil of spearmint. The degree of ventilation of cigarettes State Express 555 Lights was 29%. Tobacco bags in cigarettes both brands were identical. The ratio between the concentration of flavor in the side and main jets of smoke regular cigarettes was 1.6:1, and light cigarettes (brand Lights) amounted to 2.13:1.

Similarly felt cigarettes American tobacco maskoy and coated on the outer surface of the cigarette oil of spearmint. The cigarettes without ventilation ratio PS/OS amounted to 2.64:1, and cigarettes with low tar (2.8 mg) and the ventilation level is equal to 65%, was the 3.89:1.

Obtained in these experiments, the results strongly suggest that ventilation cigarettes to put on them in the form of a coating Neopalimovsky flavor significantly increases the ratio PS/OS in the cigarettes of each type.

1. Smoking product with aromatic side-stream smoke contains starinavity the Smoking of Smoking material wrapped in a wrapper, consisting of two layers of wrapping material, and encapsulated flavoring, located between the inner and outer layers of the wrapper forming the outer layer of which the wrapping material has a total air permeability, comprising at least 200 units of Coresta and exceeding the permeability of wrapping what about the material, forming the inner layer of the wrapper.

2. A Smoking article according to claim 1, in which the wrapping material forming the outer layer of the wrapper, has a total air permeability, comprising at least 300 units of Coresta.

3. A Smoking article according to claim 2, in which the wrapping material forming the outer layer of the wrapper, has a total air permeability, comprising at least 500 units of Coresta.

4. A Smoking article according to claim 3, in which the wrapping material forming the outer layer of the wrapper, has a total air permeability, comprising at least 1000 units of Coresta.

5. A Smoking article according to claim 4, in which the wrapping material forming the outer layer of the wrapper, has a total air permeability, comprising at least 6000 units Coresta.

6. A Smoking article according to claim 5, in which the wrapping material forming the outer layer of the wrapper, has a total air permeability, comprising at least 10,000 units of Coresta.

7. A Smoking article according to claim 1, in which the wrapping material forming the inner layer of the wrapper, has a total air permeability in the range from 25 to 150 units Coresta.

8. A Smoking article according to claim 7, in which the wrapping material forming the inner layer of the wrapper, has a total air permeability in the range from 30 to 100 units of Coresta.

9. Smoking prod is on item 8, in which the wrapping material forming the inner layer of the wrapper, has a total air permeability of about 50 units of Coresta.

10. A Smoking article according to claim 1, in which the encapsulated flavor is in the form of capsules or fiber.

11. A Smoking article according to claim 1, in which the encapsulated flavoring received one or more encapsulation methods selected from the group comprising interfacial complexation, molecular capture, complex coacervation, selective precipitation, interfacial polymerization, melt coating/wax (waxing), spray drying, in situ polymerization and agglomeration.

12. A Smoking article according to claim 11, in which when the interfacial complexation are cations selected from the group comprising calcium acetate, Al3+, V4+, Zn2+, Cu2+and calcium chloride.

13. A Smoking article according to claim 1, in which the encapsulated flavoring contains volatile or semi-volatile aromatic substance.

14. A Smoking article according to item 13, in which the encapsulated flavoring contains one or more aromatic substances from group γ-undecalactone, oil of peppermint, oil of spearmint, menthol, vanilla, pepper mint, spearmint, isopinocampheol, isomenthone, mint cooler, neomenthol and oil from the seeds of the RBM is PA.

15. A Smoking article according to 14, in which the encapsulated flavoring contains γ-undecalactone and encapsulated by one of the following methods: interfacial complexation, selective deposition, agglomeration, spray drying.

16. A Smoking article according to item 15, in which the ratio between the concentrations of γ-undecalactone in side and main jets of smoke is at least 6:1.

17. Smoking product according to clause 16, in which the ratio between the concentrations of γ-undecalactone in side and main jets of smoke is at least 10:1.

18. Smoking product 17 in which the ratio between the concentrations of γ-undecalactone in side and main jets of smoke is at least 15:1.

19. Smoking product on p, in which the ratio between the concentrations of γ-undecalactone in side and main jets of smoke is at least 20:1.

20. A Smoking article according to 14, in which the encapsulated flavoring contains oil of peppermint and encapsulated by one of the following ways: interfacial complexation, agglomeration, spray drying.

21. A Smoking article according to claim 20, in which the ratio between the concentrations of oil of peppermint in the side and main jets of smoke is at least 2:1.

22. Smoking product pop, in which the ratio between the concentrations of oil of peppermint in the side and main jets of smoke is at least 4:1.

23. A Smoking article according to item 22, in which the ratio between the concentrations of oil of peppermint in the side and main jets of smoke is at least 200:1.

24. A Smoking article according to 14, in which the encapsulated flavoring contains oil of spearmint and encapsulated by one of the following ways: interfacial complexation, molecular capture, complex coacervation.

25. A Smoking article according to paragraph 24, in which the ratio between the concentrations of oil of spearmint in the side and main jets of smoke is at least a 4.5:1.

26. Smoking product on A.25, in which the ratio between the concentrations of oil of spearmint in the side and main jets of smoke is at least 6:1.

27. Smoking product on p, in which the ratio between the concentrations of oil of spearmint in the side and main jets of smoke is at least 9:1.

28. A Smoking article according to item 27, in which the ratio between the concentrations of oil of spearmint in the side and main jets of smoke is at least 100:1.

29. A Smoking article according to claim 1, which is ventilated.

30. Method for improving the odor remaining in the room is the situation after Smoking Smoking products, which consists in the manufacture of Smoking articles according to any one of claims 1 to 29.



 

Same patents:

FIELD: equipment for manufacture of carbonaceous heating member to be set on mouthpiece end of cigarette in conjunction with aerosol-generating material and used for heating the latter.

SUBSTANCE: apparatus has hollow pipe delimiting path for conveyance of carbonaceous heating core continuously extruded by means of forming machine to device for wrapping with heat-insulating material. Air flow is generated by means of air flow enhancing device and directed through hollow pipe to convey carbonaceous heating core and simultaneously to dry said core by air flow.

EFFECT: increased efficiency in drying of extruded heating core to suitable hardness and feeding of said core to device for wrapping it with heat-insulating material.

10 cl, 11 dwg, 2 tbl

FIELD: tobacco articles and wrap for tobacco articles.

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EFFECT: increased efficiency in producing of tobacco articles capable of self-extinguishing upon falling onto inflammable materials.

38 cl, 3 dwg

FIELD: chemical industry; oil-refining industry; other industries; methods of production of the catalytic microporous fine-dispersed materials.

SUBSTANCE: the invention is pertaining to the method of production of the catalytic microporous fine-dispersed material, which is used in such processes, as purification of the oil fractions, purification of the sewage disposal, the catalytic conversion of the exhaust gases exiting from the combustion engines. The method allows to produce the catalytic microporous fine-dispersed material with the coating of the rare-earth metal oxide, in which the quantity of the metal oxide deposited on it is high without the risk for efficiency of the material. At that the rare-metal oxide is deposited on the outer surfaces of the indicated material and may be within the interval of 20-70 mass % with respect to with respect to the total equivalent content of the rare-earth metal oxide and the microporous fine-dispersed material. The method provides for the combination of the quantity of the colloid dispersion of the hydrate of the rare-earth metal oxide with the compatible microporous fine-dispersed material with formation of the suspension and the thermal treatment of the indicated suspension for the rare-earth metal oxide fixation on the outer surfaces of the indicated material. At that the indicated microporous fine-dispersed material has the average size of the pores less than 20 Å, and the indicated colloid dispersion has the particle size of the particles of not less than 20 Å. The invention also presents the catalytic free-loose fine-dispersed material with the rare-earth metal oxide coating containing the ceolite fine-dispersed material, the rare-earth metal oxide. At that the indicated ceolite fine-dispersed material has the average size of the pores less than the size of the particles of the indicated rare-earth metal oxide, and more than 20 mass % of the indicated rare-earth metal oxide is on the outer surfaces the indicated ceolite fine-dispersed material with respect to the total equivalent content of the rare-earth metal oxide and the ceolite. The ceolite free-loose fine-dispersed material having the high contents of the rare-earth metal oxide has the tendency to be the very stable material.

EFFECT: the invention ensures production of the catalytic microporous fine-dispersed material with the coating of the rare-earth metal oxide without the risk for efficiency of the material and the ceolite free-loose fine-dispersed material having the high contents of the rare-earth metal oxide has the tendency to be the very stable material.

31 cl, 11 ex, 3 tbl

FIELD: tobacco industry.

SUBSTANCE: cigarette with low-level side-stream smoke has common core 54 of tobacco and ignitable paper 56, 58 containing composition for treatment of side-stream smoke. Treatment composition contains, in combination, oxidation catalyst based on metal oxide - oxygen carrier and donor, and substantially non-ignitable additive in the form of particles, for said catalyst. Composition for treatment and/or adding of metal oxides or carbonates thereto facilitates in improvement of ash characteristics.

EFFECT: improved quality of cigarettes owing to usage of composition for treatment of side-stream smoke.

61 cl, 9 dwg

FIELD: cigarette industry.

SUBSTANCE: cigarette contains core of tobacco material and cigarette paper which encloses said core. Cigarette paper has specific air permeability of from 20 to 80 COREST units and contains filler in an amount of 1.4-3.7 g/m2 and burning regulating agent in an amount of 0-0.6 wt%. Tobacco material has filling density of 130-230 g/cm3. Cigarette exhibiting low flame spreading property so that when cigarette is left on substrate after static burning through predetermined distance, medium distance of movement of cigarette paper char line axially of cigarette to moment cigarette burning process has stopped is no more than 8 mm.

EFFECT: improved quality of cigarette having reduced flame spreading property.

21 cl, 3 tbl

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EFFECT: improved quality of smoking article and reduced release of carbonyl compounds, hydrogen cyanide and cancerigenic nitrosamines in the process of smoking.

62 cl, 5 dwg, 10 tbl, 11 ex

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SUBSTANCE: smoking article contains smoking material consisting of three main components, namely, non-burning inorganic filler, alginic binder and aerosol-generating substance. Smoking material is mixed with tobacco material which may be treated with additional moistener and used in smoking article having coefficient of effectiveness in transfer of aerosol-generating substance into smoke exceeding 4.0.

EFFECT: improved quality of smoking article and reduced release of carbonyl compounds, hydrogen cyanide and cancerigenic nitrosamines in the process of smoking.

62 cl, 5 dwg, 10 tbl, 11 ex

FIELD: tobacco industry, in particular, production of smoking articles containing composite smoking material.

SUBSTANCE: smoking article contains smoking material consisting of three main components, namely, non-burning inorganic filler, alginic binder and aerosol-generating substance. Smoking material is mixed with tobacco material which may be treated with additional moistener and used in smoking article having coefficient of effectiveness in transfer of aerosol-generating substance into smoke exceeding 4.0.

EFFECT: improved quality of smoking article and reduced release of carbonyl compounds, hydrogen cyanide and cancerigenic nitrosamines in the process of smoking.

62 cl, 5 dwg, 10 tbl, 11 ex

Cigarette // 2295267

FIELD: satisfaction of individual's needs, in particular, means with filtering cigarette-holders used in tobacco smoking.

SUBSTANCE: cigarette has fragment of tobacco filler, cigarette-holder filter with ventilation device and means for connecting cigarette-holder filter to fragment of tobacco filler, said means being made in the form of cigarette-holder paper wrap adhesively connected to surface of cigarette-holder filter and surface portion of filler fragment adjoining thereto. Adhesive connection is made in the form of group of adhesive webs provided between inner surface of cigarette-holder paper wrap and cigarette-holder filter. Ventilation device is defined by gaps arranged in alternation with adhesive webs and oriented over surfaces of filler fragment and cigarette-holder filter so as to define longitudinal grooves. Said grooves are open at the side of filler fragment and closed at the side of end portion of cigarette-holder filter surface.

EFFECT: increased efficiency in separation of harmful resinous components.

3 cl, 4 dwg

FIELD: tobacco industry, in particular, agglomerated tobacco filler and method for manufacturing the same, and smoking article.

SUBSTANCE: agglomerated tobacco filler contains tobacco powder and binder used in an amount exceeding about 90% by weight of agglomerated tobacco filler, said filler being substantially similar as to filling density to cut tobacco. Filler has reduced tendency to separation into individual components of cut tobacco as compared to that of agglomerated tobacco fillers having filling density values substantially differing from filling density values of cut tobacco. Smoking article comprises core of smoking material enclosed in wrap, said material comprising the indicated agglomerated tobacco filler. Method for manufacturing agglomerated tobacco filler involves liquefying tobacco powder having particles sized not in the excess of 500 microns; feeding liquefied tobacco powder in warm air flow into fluidized bed of binder. Resultant filler does not substantially differ with regard to filling density from that of cut tobacco, and has reduced tendency to separation into individual components of cut tobacco as compared to agglomerated tobacco fillers having filling density values substantially different from that of cut tobacco.

EFFECT: improved quality of agglomerated tobacco filler.

37 cl, 5 tbl, 10 ex

FIELD: production of recovered tobacco material.

SUBSTANCE: method involves subjecting natural tobacco material to extraction process using solvent for producing of extracted solution containing components of natural tobacco material and extraction residue; subjecting resultant extracted solution to fractioning processing using ultra-filtration, reverse osmosis filtration or reverse-phase high performance liquid chromatography to obtain first fraction enriched with desired components and impoverished with undesired components, and second fraction enriched with undesired components and impoverished with desired components; obtaining recovered tobacco sheet from extraction residue; adding first fraction to recovered tobacco sheet, possibly in conjunction with reduced amounts of second fraction.

EFFECT: increased efficiency by providing adjustable reduction of cancer-inducing substances in smoke on smoking of tobacco articles, and reduced burning rate of tobacco articles.

10 cl, 2 dwg, 15 tbl, 12 ex

FIELD: production of recovered tobacco material.

SUBSTANCE: method involves subjecting natural tobacco material to extraction process using solvent for producing of extracted solution containing components of natural tobacco material and extraction residue; subjecting resultant extracted solution to fractioning processing using ultra-filtration, reverse osmosis filtration or reverse-phase high performance liquid chromatography to obtain first fraction enriched with desired components and impoverished with undesired components, and second fraction enriched with undesired components and impoverished with desired components; obtaining recovered tobacco sheet from extraction residue; adding first fraction to recovered tobacco sheet, possibly in conjunction with reduced amounts of second fraction.

EFFECT: increased efficiency by providing adjustable reduction of cancer-inducing substances in smoke on smoking of tobacco articles, and reduced burning rate of tobacco articles.

10 cl, 2 dwg, 15 tbl, 12 ex

FIELD: tobacco production and processing.

SUBSTANCE: method involves extracting mixture of brandy mint and cacao bean shell with the use of liquid carbon dioxide; separating miscella to be used for moistening and expanding of moistened tobacco stem. Base product may be used as mesh part of tobacco smoking articles in an amount exceeding 30% since on smoking it does not impart cellulose taste.

EFFECT: provision for producing of aromatized tobacco stem having increased volume.

FIELD: tobacco production and processing.

SUBSTANCE: method involves extracting mixture of lemon balm and jasmine flowers with the use of liquid carbon dioxide; separating miscella; moistening tobacco stem; impregnating with separated miscella and simultaneously increasing pressure; reducing pressure to atmospheric pressure value at rate providing freezing of carbon dioxide sucked by miscella; heating at rate providing subliming of carbon dioxide for obtaining of base product. Base product may be used as mesh part of tobacco smoking articles in an amount exceeding 30% since on smoking it does not impart cellulose taste.

EFFECT: increased efficiency in producing of aromatized tobacco stem having increased volume.

FIELD: tobacco production and processing.

SUBSTANCE: method involves extracting mixture of brandy mint and juniper berries with the use of liquid carbon dioxide; separating miscella; moistening tobacco stem; impregnating with separated miscella and simultaneously increasing pressure; reducing pressure to atmospheric pressure value at rate providing freezing of carbon dioxide sucked by miscella; heating at rate providing subliming of carbon dioxide for obtaining of base product. Base product may be used as mesh part of tobacco smoking articles in an amount exceeding 30% since on smoking it does not impart cellulose taste.

EFFECT: increased efficiency in producing of aromatized tobacco stem having increased volume.

FIELD: processes for producing of aromatized tobacco having increased volume.

SUBSTANCE: method involves extracting mixture of cinnamon and lemon balm with the use of non-polar liquefied gas and separating miscella; using miscella for impregnating and expanding of moistened cut tobacco.

EFFECT: increased efficiency and wider operational capabilities of method by combining tobacco aromatization and volume increasing processes.

FIELD: processes for producing of aromatized tobacco having increased volume.

SUBSTANCE: method involves extracting mixture of cinnamon and lemon balm with the use of non-polar liquefied gas and separating miscella; using miscella for impregnating and expanding of moistened cut tobacco.

EFFECT: increased efficiency and wider operational capabilities of method by combining tobacco aromatization and volume increasing processes.

FIELD: processes for producing of aromatized tobacco having increased volume.

SUBSTANCE: method involves extracting mixture of violet flowers and estragon with the use of non-polar liquefied gas and separating miscella; using miscella for impregnating and expanding of moistened cut tobacco.

EFFECT: simplified method due to combined tobacco aromatization and volume increasing processes.

FIELD: production of aromatized puffed tobacco stem, may be used as part of mix for tobacco smoking articles.

SUBSTANCE: method involves extracting mixture of citrus pomace and coriander with the use of liquid carbon dioxide; separating miscella; using the latter for impregnating of moistened tobacco stem; simultaneously increasing pressure; reducing pressure to atmospheric pressure value at rate providing freezing of carbon dioxide sucked into miscella; heating at rate providing subliming of carbon dioxide for obtaining of base product.

EFFECT: provision for obtaining of light-type tobacco smoking articles which do not impart cellulose taste upon smoking.

FIELD: production of aromatized puffed tobacco stem, may be used as part of mix for tobacco smoking articles.

SUBSTANCE: method involves extracting mixture of citrus pomace and coriander with the use of liquid carbon dioxide; separating miscella; using the latter for impregnating of moistened tobacco stem; simultaneously increasing pressure; reducing pressure to atmospheric pressure value at rate providing freezing of carbon dioxide sucked into miscella; heating at rate providing subliming of carbon dioxide for obtaining of base product.

EFFECT: provision for obtaining of light-type tobacco smoking articles which do not impart cellulose taste upon smoking.

FIELD: tobacco industry.

SUBSTANCE: the present innovation deals with technology to manufacture non-smoking tobacco products. Tobacco should be extracted with a non-polar extracting agent in supercritical state and water, aqueous extract should be concentrated, obtained extract and concentrate should be mixed with ashes, lime, vegetable oil, pectin and two fractions isolated out of Mortierella verticillata micromycete biomass according to the preset technique, and the mixture should be formed. The innovation enables to decrease nicotine losses and those of fragrance-forming substances and obtain the target product of balanced composition and organoleptic properties of conventional oily product.

EFFECT: higher efficiency of manufacturing.

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