U.S. patent application number 12/298799 was filed with the patent office on 2009-03-12 for moist snuff non-tobacco composition and a method for producing thereof.
This patent application is currently assigned to SWEDISH MATCH NORTH EUROPE AB. Invention is credited to Tobias Brannberg, Tomas Essen.
Application Number | 20090065013 12/298799 |
Document ID | / |
Family ID | 38655796 |
Filed Date | 2009-03-12 |
United States Patent
Application |
20090065013 |
Kind Code |
A1 |
Essen; Tomas ; et
al. |
March 12, 2009 |
MOIST SNUFF NON-TOBACCO COMPOSITION AND A METHOD FOR PRODUCING
THEREOF
Abstract
A method for the production of a moist snuff non-tobacco
composition, and a composition obtainable from the method are
disclosed.
Inventors: |
Essen; Tomas; (Molndal,
SE) ; Brannberg; Tobias; (Floda, SE) |
Correspondence
Address: |
YOUNG & THOMPSON
209 Madison Street, Suite 500
ALEXANDRIA
VA
22314
US
|
Assignee: |
SWEDISH MATCH NORTH EUROPE
AB
STOCKHOLM
SE
|
Family ID: |
38655796 |
Appl. No.: |
12/298799 |
Filed: |
April 26, 2007 |
PCT Filed: |
April 26, 2007 |
PCT NO: |
PCT/SE2007/000405 |
371 Date: |
November 5, 2008 |
Current U.S.
Class: |
131/290 ;
131/352 |
Current CPC
Class: |
A24B 15/16 20130101;
A24B 15/18 20130101; A23L 33/105 20160801; A24B 13/00 20130101 |
Class at
Publication: |
131/290 ;
131/352 |
International
Class: |
A24B 3/04 20060101
A24B003/04; A24B 15/10 20060101 A24B015/10; A24B 15/18 20060101
A24B015/18 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 28, 2006 |
SE |
0600958-3 |
Claims
1-24. (canceled)
25. A method for manufacturing a non-tobacco moist snuff
composition for oral use, comprising one or more plant fibers,
comprising the following steps: a) providing of one or more plant
fibers, preferably in flour form, optionally preceded by grinding
or cutting and/or sieving of raw material for providing said one or
more plant fibers; b) processing of one or more plant fibers
provided in step a), preceded by mixing if more than one type of
fiber is used or if fibers with different size distribution are
used; wherein step b) comprises the following steps: i) adding
water, one or more humectants, and NaCl to the plant fibers under
stirring to form a mixture; ii) heating and keeping the mixture
heated, thus achieving a pasteurisation or a "sweating" of the
mixture, iii) cooling the moist snuff mixture; and iv) optionally
adding other ingredients such as one or more other salts,
humectants, dyes, flavours and flavour additives, such as liquorice
and ammonium chloride, c) and optionally packing, either in
pouches, which is preferred, or as is in cans.
26. A method according to claim 25 wherein water is added in step
i) giving a final water content of from 30 to 50% per weight or
more, preferably from 35 to 41%.
27. A method according to claim 25 wherein the humectant is
glycerol or propylene glycol or a combination thereof, preferably
glycerol.
28. A method according to claim 25 wherein the NaCl is added in an
amount from 6 to 16%, preferably 8-10%.
29. A method according to claim 27 wherein glycerol is added in an
amount from 2 to 15%, preferably from 8-12%.
30. A method according to claim 25 wherein the flavour is selected
from the group containing fruits, berries, flowers, herbs, oil of
fruits and edible plants or a combination thereof.
31. A method according to claim 25 wherein the other salt is a
carbonate or ammonium chloride.
32. A method according to claim 25 wherein the dye is caramel or
vegetable carbon.
33. A method according to claim 25 wherein the additive is selected
from the group containing extracts from fruits, leaves, berries,
vegetables, barks and herbs or a combination thereof.
34. A method according to claim 25 wherein the plant fibers are
selected from the group containing maize fibers, oat fibers, tomato
fibers, barley fibers, molasses fibers, rye fibers, sugar beet
fibers, buck wheat fibers, potato fibers, cellulose fibers, apple
fibers, cocoa fibers, or a combination thereof; preferably maize
fibers or oat fibers are used.
35. A method according to claim 25 wherein sweetening agents,
flavouring agents, colour agents and/or dyes additionally are added
in step a).
36. A method according to claim 25 wherein NaCl is added from 6 to
16%, preferably 8-10%, and glycerol is added from 2-15%, preferably
approximately 8-12%.
37. A method according to claim 36 wherein the heat treatment in
step ii) is applied during from 1 to 30 hours, preferably
approximately 10 h, with mixing each quarter of an hour.
38. A method according to claim 37 wherein the plant fibers is
maize fibers and its weight fraction distribution is as follows:
8-20%<100 .mu.m, 100 .mu.m<22-34%<160 .mu.m, 160
.mu.m<28-45%<250 .mu.m, and 16-37% of the fiber blend>250
.mu.m
39. A method according to claim 25 wherein an ingredient selected
from the group consisting of: caffeine, red clover, Echinacea,
Green tea extract, Maca, Mate, Matcha, Roiboos, ginger, rose hips,
white clover, sweet clover, ginseng, guarana, arctic root, rosmary,
buckthorn, bilberry, cranberry, lingon berry, anise, clove, gum
tragacanth, gum arabic, gum acacia, gum karaya, locust bean gum,
xanthan gum, or combinations thereof is added.
40. A method according to claim 39 wherein Guarana, caffeine,
ginseng, matcha, maca, mate, green tea extract are added.
41. A method according to claim 39 wherein caffeine, gurarana and
ginseng are added.
42. A method according to claim 39 wherein Green tea, Maca, Mate
and Guarana are added.
43. A method according to claim 39 wherein Guarana, Ginseng, Mate,
Maca and Green tea extract are added.
44. A method according to claim 39 wherein Matcha and/or Green tea
extract are added.
45. A method according to claim 39 wherein Caffeine, Guarana,
Ginseng, Maca and Mate are added.
46. A method according to any claim 40 wherein Roiboos is
added.
47. A moist snuff composition obtainable by a method according to
claim 25.
Description
[0001] This invention concerns the technical field of non-tobacco
products, in particular a method for the production of a moist
snuff non-tobacco composition and a composition obtainable from
said method.
BACKGROUND
[0002] Tobacco can be used and/or consumed in a variety of products
and methods. Most commonly, tobacco is smoked, chewed, or used as
snuff.
[0003] Smokeless tobacco products are tobacco-based products that
are held in the mouth for an extended period of time and either
chewed or used as snuff ("dipped"). Chewing tobacco, which is
popularly called chew or chaw, is available as coherent plugs. On
the other hand, snuff is not chewed. Snuff is available in two
forms-dry for sniffing, and moist (or wet), for placing between the
lip and gum.
[0004] Unfortunately, the nicotine in tobacco is a substance to
which people may become addicted. Thus, increasing attention by the
medical profession and the public has been directed against chewing
tobacco and moist snuff.
[0005] In light of the foregoing, there is a need for non-tobacco
products intended for personal use as chew or snuff. Such smokeless
non-tobacco products may be offered as a healthier alternative to
smokeless tobacco products, especially for those who currently use
smokeless tobacco products. Smokeless non-tobacco products could be
developed without addictive nicotine.
[0006] Through US 2004/0123873 there is disclosed a non-tobacco
moist snuff composition wherein corn silk is used for producing a
non-tobacco moist snuff composition.
[0007] There are also dry non-tobacco snuff products for oral use
currently on the Swedish market, Choice.RTM., XQS.TM. and
RealTaste. However they are not moist and will not resemble the
feeling when using moist tobacco snuff products. Accordingly they
all lack similarity with moist tobacco snuff products, e.g. snus,
and they have not the taste and characteristics similar to moist
tobacco snuff products, e.g. snus. Further several of the
non-tobacco products are based on herbs. Herbs often have
infections of bacteria and mould obtained from the fields.
[0008] Thus it is desirable to be able to provide a method for
obtaining a moist non-tobacco product which resembles moist snuff,
e.g. snus, so that a consumer feels comfortable in his/her mouth
when using a moist non-tobacco product in comparison with when
using moist snuff, e.g. snus. Accordingly it would be desirable to
have a moist non-tobacco product with a moisture level which is
relatively high. It is also desirable to provide a moist
non-tobacco product with low bacteria content and which is thus
safer for the consumer.
SUMMARY OF THE INVENTION
[0009] The present invention solves one or more of the above
problems by providing according to a first aspect a method for
manufacturing a non-tobacco moist snuff composition for oral use,
comprising one or more plant fibers, comprising the following
steps: [0010] a) providing of one or more plant fibers, preferably
in flour form, optionally preceded by grinding or cutting and/or
sieving of raw material for providing said one or more plant
fibers; [0011] b) processing of one or more plant fibers provided
in step a), preceded by mixing if more than one type of fiber is
used or if fibers with different size distribution are used;
wherein step b) comprises the following steps: [0012] i) adding
water (preferably giving a water content of 30-50% per weight or
more, most preferred 35-41% for good performance on pouch packing),
one or more humectants, and NaCl to the plant fibers under stirring
to form a mixture; [0013] ii) heating and keeping the mixture
heated, thus achieving a pasteurisation or a "sweating" of the
mixture, preferably in line with the GothiaTek.RTM. standard, which
is a Swedish Match quality standard for snus, [0014] iii) cooling
the moist snuff mixture; and [0015] iv) optionally adding other
ingredients such as one or more other salts, humectants, dyes,
flavours and flavour additives, such as liquorice and ammonium
chloride, [0016] c) and optionally packing, either in pouches,
which is preferred, or as is in cans.
[0017] According to a second aspect of the invention a moist snuff
composition obtainable by a method according to the first aspect is
provided.
DETAILED DESCRIPTION OF THE INVENTION
[0018] 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.
[0019] When discussing the expression "water content" throughout
the present description it 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.
[0020] When making snus, i.e. a tobacco-containing moist snuff,
according to the GothiaTek.RTM. standard 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 brings the pH value to the slightly
alkaline side. 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 micro organisms from
growing.
[0021] The moist tobacco-containing snuff is then manufactured in
two major steps, a) grinding (cutting) and b) processing (see FIG.
1).
a) Grinding, Sieving
[0022] 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.
b) Processing
[0023] Manufacturing of Swedish moist snuff is preferably 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 preferably
controlled by a process computer program. This part of the process
is traditionally named "sweating" but is more close to a
pasteurisation process. After pasteurisation 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.
[0024] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein water is
added in step i) giving a final moisture content of approximately
from 30 to 50% per weight or more, preferably approximately from 35
to 41%, as determined by Karl Fischer titration, to obtain good
performance for packing the product in pouches.
[0025] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the
humectant is glycerol or propylene glycol or a combination thereof,
preferably glycerol.
[0026] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the NaCl
is added in an amount from approximately 6 to 16% (calculated on
dry basis according to Formula I as set out below), preferably 8 to
10%.
[0027] According to a preferred embodiment of the first aspect 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), preferably from approximately 8 to 12%.
[0028] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the
flavours are selected from the group containing fruits, berries,
flowers, herbs, oil of fruits and edible plants or a combination
thereof.
[0029] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the other
salt is a carbonate or ammonium chloride.
[0030] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the dye is
caramel (E150) or vegetable carbon (E153).
[0031] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the
additive is selected from the group containing extracts from
fruits, leaves, berries, vegetables, barks and herbs or a
combination thereof.
[0032] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the plant
fibers are selected from the group containing maize fibers, oat
fibers, cocoa fibers, tomato fibers, barley fibers, molasses
fibers, rye fibers, sugar beet fibers, buck wheat fibers, potato
fibers, cellulose fibers, apple fibers or a combination thereof,
preferably maize fibers are used.
[0033] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein sweetening
agents, flavouring agents, colour agents and/or dyes additionally
are added in step a).
[0034] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein NaCl is
added from approximately 6 to 16%, preferably 8 to 10%, and
glycerol is added from approximately 2 to 15%, preferably
approximately 8 to 12% (the figures are all calculated according to
formula I and II, respectively).
[0035] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the heat
treatment in step ii) is applied during approximately 1 to 30
hours, preferably approximately 10 h, with mixing each quarter of
an hour.
[0036] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein the plant
fibers is maize fibers and its weight fraction distribution is as
follows:
8-20%<100 .mu.m,
100 .mu.m<22-34%<160 .mu.m,
160 .mu.m<28-45%<250 .mu.m, and
16-37% of the fiber blend>250 .mu.m
[0037] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein an
ingredient selected from the group consisting of: caffeine, red
clover, Echinacea, Green tea extract, Maca, Mate, Matcha, Roiboos,
Ginger, Rose hips, white clover, sweet clover, ginseng, guarana,
arctic root, rosmary, buckthorn, bilberry, cranberry, lingonberry,
anise, clove, gum tragacanth, gum arabic, gum acacia, gum karaya,
locust bean gum, xanthan gum, or combinations thereof is added.
[0038] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Guarana,
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 up against 16% is preferred. 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 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). No matter 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.
[0039] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein caffeine,
gurarana and ginseng are added.
[0040] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Green tea,
Maca, Mate and Guarana are added.
[0041] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Guarana,
Ginseng, Mate, Maca and Green tea extract are added.
[0042] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Matcha
and/or Green tea extract are added.
[0043] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Caffeine,
Guarana, Ginseng, Maca and Mate are added.
[0044] According to a preferred embodiment of the first aspect of
the present invention there is provided a method wherein Roiboos is
added.
[0045] According to a preferred embodiment of the second aspect of
the present invention there is provided a pouch containing a moist
snuff composition according to the second aspect of the
invention.
[0046] The finalized non-tobacco moist snuff composition may be
packaged in any suitable container, such as in a tin or can
(optionally provided with a lid), in a plurality of individual mesh
pouches, or any other package known in the art.
[0047] Preferred features of each aspect of the invention are as
for each of the other aspects mutatis mutandis. The prior art
documents mentioned herein are incorporated to the fullest extent
permitted by law. The invention is further described in the
following examples in conjunction with the appended figures, which
do not limit the scope of the invention in any way. Embodiments of
the present invention are described in more detail with the aid of
examples of embodiments and figures, the only purpose of which is
to illustrate the invention and are in no way intended to limit its
extent.
SHORT DESCRIPTION OF THE FIGURES
[0048] FIG. 1 shows the manufacturing process of moist snuff in
accordance with the GothiaTek.RTM. standard, when making a tobacco
containing product.
[0049] FIG. 2 shows a flow sheet for the manufacturing of plant
fiber-based snuff portions according to the first aspect of the
present invention. Flavour additives as e.g. liquorice or ammonium
chloride may differ from product to product, but they are desirable
when aiming for a product which resembles moist tobacco-containing
snuff.
EXAMPLES
Example 1
[0050] Moist snuff in accordance with the second aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard, here adapted for a non-tobacco containing product as set
out above, and said snuff was filled into pouches. The fibers that
were used were:
[0051] Buckwheat fibers (SOFABRAN F 170 (buckwheat))
[0052] Maize fibers (SOFABRAN F 184-80 (maize))
[0053] Apple fibers (Vitacel.RTM. Bio-Apple Fiber AF 12).
[0054] The buckwheat and maize fibers were obtained from AB R.
Lundberg, while the Apple fibers were obtained from LCH Kemiflor
AB.
[0055] The buckwheat fibers and the maize fibers were finely ground
(as set out below).
[0056] The proportions were
TABLE-US-00001 Buckwheat fibers 60% (approx. 90% of the fibers with
a size <250 .mu.m) Maize fibers 20% (approx. 90% of the fibers
with a size <250 .mu.m; "fine maize") Apple fibers 20% (approx.
60% of the fibers with a size <315 .mu.m) (approx. 20% of the
fibers with size <100 .mu.m)
[0057] The fibers were pasteurized in a heat process in accordance
with the GothiaTek.RTM. standard (which normally is used when
producing moist tobacco-containing snuff). By using this method the
product will get a suitable consistency for packaging into pouches.
The pasteurization process took place during 1-30 hours, wherein
also mixing and steam injection was performed. During the
pasteurization process fibers were added together with NaCl (6-16%,
preferably 8-10%, calculated according to formula I), caramel and
glycerol (2-15%, preferably 8-12%, calculated according to formula
II), depending on moisture content. Glycerol is important for the
consistency of the product. NaCl is important for the product
safety and the taste. Preferably the glycerol is added before the
heat treatment. The blending (mixing) is also very important for
the final consistency. Preferably each quarter of an hour, the mix
is fully blended by using a mixing arrangement in the blender.
After the pasteurization process, flavours were added together with
liquorice and ammonium chloride.
[0058] The heat treated and flavoured material was then packed in
pouches (or as is in cans as set out in the examples below). The
manufacturing process is further illuminated in FIG. 2.
[0059] Formulas for calculating different levels independent of the
moisture content of the snuff Formula (I) for calculating the salt
addition:
salt level = Amount of Sodium Chloride [ kg ] Total dry weight [ kg
] .times. 100 [ % ] 1 See note below ##EQU00001##
Formula (II) for calculating the glycerol level in the same way as
above:
glycerol level = Amount of glycerol [ kg ] Total dry weight [ kg ]
.times. 100 [ % ] 1 See note below ##EQU00002##
Example 2
[0060] Moist snuff in accordance with the second aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard as set out above, and said snuff was not filled into
pouches. The fibers that were used in this example were:
[0061] 80% Buckwheat fibers (SOFABRAN F 170 (buckwheat))
[0062] 20% Maize fibers (fine maize), (SOFABRAN F 184-80
(maize))
[0063] NaCl was added to 6-16%, preferably 8-10%
[0064] Glycerol was added to 2-15%, preferably 8-12%.
[0065] The calculations were in accordance with the above mentioned
formulas (I) and (II). The buckwheat and maize fibers were obtained
from AB R. Lundberg
Example 3
[0066] Moist snuff in accordance with the second aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard as set out above, and said snuff was not filled into
pouches. The fibers that were used were
[0067] Buckwheat fibers (SOFABRAN F 170 (buckwheat))
[0068] Maize fibers (SOFABRAN F 184-80 (maize)).
[0069] Oat fibers (Vitacel 401)
[0070] NaCl was added to 6-16%, preferably 8 10%
[0071] Glycerol was added to 2-15%, preferably 8-12%.
[0072] The calculations were in accordance with the above mentioned
formulas (I) and (II). The buckwheat and maize fibers were obtained
from AB R. Lundberg. The oat fibers were obtained from LCH Kemiflor
AB.
[0073] The buckwheat fibers and the maize fibers were finely ground
(as set out below).
[0074] The proportions were
TABLE-US-00002 Buckwheat fibers 60% (approx. 90% of the fibers with
a size <250 .mu.m) Maize fibers 20% (approx. 90% of the fibers
with a size <250 .mu.m; "fine maize") Oat fibers 20% (approx.
60% of the fibers with a size <315 .mu.m)
[0075] The three examples 1 to 3 gave as results thereof good
pinches of non-tobacco containing snuff with a good taste. The
caramel which may be used in all three examples is Sockerkulor N,
provider AB Fermia.
Example 4
A Preferred Embodiment of the Second Aspect
[0076] Moist snuff in accordance with the second aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard as set out above, and said snuff was not filled into
pouches. The fibers used were solely maize fibers (100%).
[0077] Coarse maize (SOFABRAN F 184-400 (maize)) and
[0078] Fine maize, (SOFABRAN F 184-80 (maize))
[0079] NaCl was added to approximately 6-16%, preferably 8-10%
[0080] Glycerol was added to 2-15%, preferably 8-12%.
[0081] The calculations for NaCl and Glycerol were in accordance
with the above mentioned formulas (I) and (II). The maize fibers
were obtained from AB R. Lundbergs.
[0082] Here short time heat treatment was applied during 10.5 h
with mixing each quarter of an hour. By using this process a well
tasting product was achieved.
[0083] The fraction distribution for the maize fibers was as
follows:
8-20%<100 .mu.m,
100 .mu.m<22-34%<160 .mu.m,
160 .mu.m<28-45%<250 .mu.m, and
16-37% of the fiber blend>250 .mu.m
Example 5
[0084] Moist snuff in accordance with the first aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard as set out above, and said snuff was not filled into
pouches. The fiber used was
[0085] Oat fiber (Vitacel 401, provided by LCH Kemiflor AB)
[0086] NaCl added to 6-16%, preferably 8-10%
[0087] Glycerol was added to 2-15% preferably 8-12% Calculations
were in accordance with above mentioned formulas (I) and (II).
Approximately 60% of the fiber material were of size <315
.mu.m.
Example 6
[0088] Moist snuff in accordance with the first aspect of the
invention was manufactured in accordance with the GothiaTek.RTM.
standard as set out above, and said snuff was not filled into
pouches. The fibres used were
[0089] Oat fiber (Vitacel 401, provided by LCH Kemiflor AB) or
[0090] Maize fiber (F184-400 and F184-80)
[0091] NaCl added to 6-16%, preferably 8-10%
[0092] Glycerol was added to 2-15%, preferably 8-12%
[0093] Water to achieve water content of approximately 30-40%
[0094] To this mixture Guarana, caffeine, ginseng, matcha, maca,
mate, green tea extract were added to the above formulation in
proportions mentioned below. [0095] Guarana may be added (18-22%
caffeine, maximum tannin content 15%, provider AB R. Lundberg) to
about 16%, or down to about 4%, depending on desired caffeine
level. This interval is from a processing point of view desirable.
Furthermore, Guarana is 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 up against about
16% is preferred. [0096] Caffeine may be added (appr. 99.5% pure,
natural or synthetic, provider Broste AB) at 13% down to 1%
depending on desired caffeine level. Caffeine in this interval is
from a processing point of view desirable. The effect of caffeine
can be regarded as well known. [0097] Ginseng (2%, 5%, 14% or 27%
ginsenosides calculated as assay (HPLC) on individual ginsenosides
Rg1, Re, Rf, Rb1, Re, Rb2, and Rd-content, provider Univar
Fiskefood AB). Depending on ginseng quality the additions of
ginseng differ considerably. All the stated ginsenoside
concentrations may be used without any problems. Starting from the
lowest concentration (2% ginsenosides) from 3 to 9% is the desired
range. For higher concentration of ginsenosides, the amount of
ginseng is preferably reduced. The addition of highly concentrated
ginseng (27%) is in the range of from 0.2 to 0.8%. No matter the
concentration of ginsenosides an addition of ginseng up to 20%
works well 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. [0098] Green tea extract in powder or ethanol
solution (both with 0.2% caffeine, Catechin 2.5-5%, Epigallocatchin
1-2%, provider AB R. Lundberg) can be added in levels of 0.5-2.5%,
to achieve both taste and preservation effect. [0099] The plants
matcha, rooibos, maca, mate can be used the same way as green tea
extract, with the same level of addition to the product.
[0100] All of these additives can be added simultaneously to the
product, to achieve a multifunctional product. It is however,
preferred to use only caffeine, gurarana and ginseng in the same
formulation. Another preferred way of formulating the product is to
use Green tea extract, Maca, Mate and Guarana. Yet another
preferred formulation is to use Guarana, Ginseng, Mate, Maca and
Green tea extract. Roiboos can be added to all the mentioned
formulations to achieve colour and taste enhancement. Matcha and
Green tea extract can be used to accomplish a formulation more
focused on green tea profile in taste and preservation effect.
Finally a formulation with Caffeine, Guarana, Ginseng, Maca and
Mate can successfully be used for an "energetic" formulation.
[0101] Calculations were in accordance with above mentioned
formulas (I) and (II). Approximately 60% of the fiber material were
of size <315 .mu.m.
Comments of the Above Examples
[0102] It is also possible to use the following fibers in order to
manufacture non-tobacco containing moist snuff: [0103] Oat fibers
(e.g. VITACEL 401, provider LCH Kemiflor AB) [0104] Apple fibers
(e.g. VITACEL Bio-Apple Fiber AF 12, provider LCH Kemiflor AB)
[0105] Sugarbeet fibers (e.g. Fibrex.RTM., provider Danisco Sugar
AB) [0106] Potato fibers (e.g. Vitacel KF 200, provider LCH
Kemiflor AB) [0107] Coarse maize (e.g. SOFABRAN F 184-400 (Maize),
provider AB R. Lundbergs) [0108] Fine maize, (e.g. SOFABRAN F
184-80 (Maize), provider AB R. Lundbergs) [0109] Buckwheat fibers
(e.g. SOFABRAN F 170 (buckwheat), provider AB R. Lundbergs) [0110]
Cellulose fibers (e.g. HEWETEN (micro-crystalline cellulose),
provider LCH Kemiflor AB) [0111] Powdered cellulose (e.g. Vitacel,
provider LCH Kemiflor AB) [0112] When it comes to the additions,
glycerol may be varied between approximately 2-15% according to
formula I and II (with preferred results at 8-12%), NaCl may be
varied between 6 and 16% according to formula I and II (with good
results in the full interval, preferably 8-10% is used)
[0113] Flavour additives that further may be added are liquorice
and ammonium chloride.
[0114] Various embodiments of the present invention have been
described above but a person skilled in the art realizes further
minor alterations, which would fall into the scope of the present
invention. The breadth and scope of the present invention should
not be limited by any of the above-described exemplary embodiments,
but should be defined only in accordance with the following claims
and their equivalents. For example, any of the above-noted methods
can be combined with other known methods. Other aspects, advantages
and modifications within the scope of the invention will be
apparent to those skilled in the art to which the invention
pertains.
List of Documents Appearing in the Description
[0115] US 2004/0123873
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