U.S. patent application number 13/297398 was filed with the patent office on 2013-05-16 for smokeless tobacco products with starch component.
This patent application is currently assigned to R.J. Reynolds Tobacco Company. The applicant listed for this patent is Kenneth Allen Beard, Thaddeus J. Jackson, Leigh Ann Blevins Joyce, John Paul Mua, Rodney D. Schluter. Invention is credited to Kenneth Allen Beard, Thaddeus J. Jackson, Leigh Ann Blevins Joyce, John Paul Mua, Rodney D. Schluter.
Application Number | 20130118512 13/297398 |
Document ID | / |
Family ID | 47263596 |
Filed Date | 2013-05-16 |
United States Patent
Application |
20130118512 |
Kind Code |
A1 |
Jackson; Thaddeus J. ; et
al. |
May 16, 2013 |
SMOKELESS TOBACCO PRODUCTS WITH STARCH COMPONENT
Abstract
A smokeless tobacco product configured for insertion into the
mouth of a user is provided. The smokeless tobacco product includes
a tobacco material and a specific starch material that imparts
specific textural properties to the product. A process for
preparing a smokeless tobacco product with a desired textural
property is also provided.
Inventors: |
Jackson; Thaddeus J.; (High
Point, NC) ; Joyce; Leigh Ann Blevins; (Lewisville,
NC) ; Mua; John Paul; (Advance, NC) ; Beard;
Kenneth Allen; (Lexington, NC) ; Schluter; Rodney
D.; (Clemmons, NC) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Jackson; Thaddeus J.
Joyce; Leigh Ann Blevins
Mua; John Paul
Beard; Kenneth Allen
Schluter; Rodney D. |
High Point
Lewisville
Advance
Lexington
Clemmons |
NC
NC
NC
NC
NC |
US
US
US
US
US |
|
|
Assignee: |
R.J. Reynolds Tobacco
Company
|
Family ID: |
47263596 |
Appl. No.: |
13/297398 |
Filed: |
November 16, 2011 |
Current U.S.
Class: |
131/355 ;
131/353; 131/356; 131/370 |
Current CPC
Class: |
A24B 15/30 20130101;
A24B 13/00 20130101 |
Class at
Publication: |
131/355 ;
131/353; 131/356; 131/370 |
International
Class: |
A24B 15/14 20060101
A24B015/14; A24B 13/00 20060101 A24B013/00; A24B 15/12 20060101
A24B015/12 |
Claims
1. A method for preparing a smokeless tobacco product, comprising:
identifying a specific textural property to be imparted to the
product; identifying a specific starch material that provides the
specific textural property in a product; and combining the specific
starch material with a tobacco material to form a smokeless tobacco
product that exhibits the desired textural property.
2. The method of claim 1, wherein the starch is selected from the
group consisting of acorn, maize, arrowroot, arracacha, banana,
barley, bean, breadfruit, buckwheat, canna, cassaya, chestnut,
colacasia, katakuri, kudzu, malanga, millet, oat, oca, Polynesian
arrowroot, potato, quinoa, rice, sago, sorghum, sweet potato, rye,
tapioca, taro, tobacco, water chestnut, wheat, yam starch, and
combinations thereof.
3. The method of claim 1, wherein the starch is a modified
starch.
4. The method of claim 1, wherein the modified starch is selected
from the group consisting of pre-gelatinized starch, acid-modified
starch, base-modified starch, oxidized starch, cross-linked starch,
acetylated starch, hydroxypropyl starch, hydroxypropyl distarch
glycerol, starch sodium octenyl succinate, and combinations
thereof.
5. The method of claim 1, wherein the combining step is conducted
in aqueous solution.
6. The method of claim 1, wherein the method further comprises
hydrating the specific starch material prior to combining it with
the tobacco material.
7. The method of claim 6, wherein the hydrating step comprises
heating the starch in water to give a clear solution.
8. The method of claim 1, wherein the method further comprises
combining the starch material and tobacco material with one or more
sweeteners.
9. The method of claim 8, wherein the sweetener is selected from
the group consisting of fructose, sucrose, glucose, maltose,
vanillin, ethylvanillin glucoside, mannose, galactose, lactose,
stevia, sucralose, isomaltulose, maltodextrin, saccharin,
aspartame, acesulfame K, erythritol, arabitol, ribitol, isomalt,
maltitol, dulcitol, iditol, mannitol, xylitol, lactitol, sorbitol,
and combinations thereof.
10. The method of claim 1, wherein the method further comprises
combining the starch material and tobacco material with one or more
additives selected from the group consisting of fillers,
flavorants, salts, emulsifiers, disintegration aids, humectants,
buffering agents, and mixtures thereof.
11. The method of claim 10, wherein the additive is an oil.
12. The method of claim 10, wherein the additive is a filler.
13. The method of claim 1, wherein the smokeless tobacco product
comprises about 1 percent or more starch on a dry weight basis.
14. The method of claim 13, wherein the smokeless tobacco product
comprises about 5 percent or more starch on a dry weight basis.
15. The method of claim 1, wherein the smokeless tobacco product
comprises about 15% or less starch on a dry weight basis.
16. The method of claim 1, wherein the desired textural property is
selected from the group consisting of cohesiveness, density,
dryness, fracturability, graininess, gumminess, hardness,
heaviness, moisture absorption, moisture release, mouthcoating,
roughness, slipperiness, smoothness, viscosity, wetness, and
combinations thereof.
17. The method of claim 1, wherein the smokeless tobacco product is
in the form of a gel.
18. The method of claim 1, wherein the smokeless tobacco product is
in the form of a solid.
19. The method of claim 1, wherein the smokeless tobacco product is
dissolvable.
20. A smokeless tobacco product exhibiting a specific textural
property, the product comprising: a tobacco material; and a content
of a specific starch material that imparts the specific textural
property.
21. The smokeless tobacco product of claim 20, wherein the starch
is selected from the group consisting of acorn, maize, arrowroot,
arracacha, banana, barley, beans, breadfruit, buckwheat, canna,
cassaya, chestnut, colacasia, katakuri, kudzu, malanga, millet,
oat, oca, Polynesian arrowroot, potato, quinoa, rice, sago,
sorghum, sweet potato, rye, tapioca, taro, tobacco, water chestnut,
wheat, yam starch, and combinations thereof.
22. The smokeless tobacco product of claim 20, wherein the starch
is a modified starch.
23. The smokeless tobacco product of claim 22, wherein the modified
starch is selected from the group consisting of pre-gelatinized
starch, acid-modified starch, base-modified starch, oxidized
starch, cross-linked starch, acetylated starch, hydroxypropyl
starch, hydroxypropyl distarch glycerol, starch sodium octenyl
succinate, and combinations thereof.
24. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product further comprises one or more
sweeteners.
25. The smokeless tobacco product of claim 24, wherein the
sweetener is selected from the group consisting of fructose,
sucrose, glucose, maltose, vanillin, ethylvanillin glucoside,
mannose, galactose, lactose, stevia, sucralose, isomaltulose,
maltodextrin, saccharin, aspartame, acesulfame K, erythritol,
arabitol, ribitol, isomalt, maltitol, dulcitol, iditol, mannitol,
xylitol, lactitol, sorbitol, and combinations thereof.
26. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product further comprises one or more additives
selected from the group consisting of fillers, flavorants,
emulsifiers, salts, disintegration aids, humectants, buffering
agents, and mixtures thereof.
27. The smokeless tobacco product of claim 26, wherein the additive
is an oil.
28. The smokeless tobacco product of claim 26, wherein the additive
is a filler.
29. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product comprises at least about 1 percent starch
on a dry weight basis.
30. The smokeless tobacco product of claim 20, wherein the specific
textural property is selected from the group consisting of
cohesiveness, density, dryness, fracturability, graininess,
gumminess, hardness, heaviness, moisture absorption, moisture
release, mouthcoating, roughness, slipperiness, smoothness,
viscosity, wetness, and combinations thereof.
31. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product is in the form of a gel.
32. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product is in the form of a solid.
33. The smokeless tobacco product of claim 20, wherein the
smokeless tobacco product is dissolvable.
Description
FIELD OF THE DISCLOSURE
[0001] The present disclosure relates to products made or derived
from tobacco, or that otherwise incorporate tobacco, and are
intended for human consumption. In particular, the disclosure
relates to compositions or formulations incorporating tobacco, and
that are intended to be employed in a smokeless form.
BACKGROUND OF THE DISCLOSURE
[0002] Cigarettes, cigars, and pipes are popular smoking articles
that employ tobacco in various forms. Such smoking articles are
employed by heating or burning tobacco to generate aerosol (e.g.,
smoke) that may be inhaled by the smoker. Tobacco may also be
enjoyed in a so-called "smokeless" form. Particularly popular
smokeless tobacco products are employed by inserting some form of
processed tobacco or tobacco-containing formulation into the mouth
of the user. See for example, the types of smokeless tobacco
formulations, ingredients, and processing methodologies set forth
in U.S. Pat. Nos. 1,376,586 to Schwartz; 3,696,917 to Levi;
4,513,756 to Pittman et al.; 4,528,993 to Sensabaugh, Jr. et al.;
4,624,269 to Story et al.; 4,991,599 to Tibbetts; 4,987,907 to
Townsend; 5,092,352 to Sprinkle, III et al.; 5,387,416 to White et
al.; 6,668,839 to Williams; 6,834,654 to Williams; 6,953,040 to
Atchley et al.; 7,032,601 to Atchley et al.; and 7,694,686 to
Atchley et al.; US Pat. Pub. Nos. 2004/0020503 to Williams;
2005/0115580 to Quinter et al.; 2005/0244521 to Strickland et al.;
2006/0191548 to Strickland et al.; 2007/0062549 to Holton, Jr. et
al.; 2007/0186941 to Holton, Jr. et al.; 2007/0186942 to Strickland
et al.; 2008/0029110 to Dube et al.; 2008/0029116 to Robinson et
al.; 2008/0029117 to Mua et al.; 2008/0173317 to Robinson et al.;
2008/0196730 to Engstrom et al.; 2008/0209586 to Neilsen et al.;
2008/0305216 to Crawford et al.; 2009/0065013 to Essen et al.;
2009/0293889 to Kumar et al.; 2011/0139164 to Mua et al.; and
2010/0291245 to Gao et al.; PCT WO 04/095959 to Arnarp et al.; and
WO 2010/132444 A2 to Atchley; each of which is incorporated herein
by reference. Exemplary smokeless tobacco products that have been
marketed include those referred to as CAMEL Snus, CAMEL Orbs, CAMEL
Strips and CAMEL Sticks by R. J. Reynolds Tobacco Company; GRIZZLY
moist tobacco, KODIAK moist tobacco, LEVI GARRETT loose tobacco and
TAYLOR'S PRIDE loose tobacco by American Snuff Company, LLC; KAYAK
moist snuff and CHATTANOOGA CHEW chewing tobacco by Swisher
International, Inc.; REDMAN chewing tobacco by Pinkerton Tobacco
Co. LP; COPENHAGEN moist tobacco, COPENHAGEN Pouches, SKOAL
Bandits, SKOAL Pouches, RED SEAL long cut and REVEL Mint Tobacco
Packs by U.S. Smokeless Tobacco Company; and MARLBORO Snus and
Taboka by Philip Morris USA.
[0003] It would be desirable to provide an enjoyable form of a
tobacco product, such as a smokeless tobacco product, that could be
provided in a variety of textures. More particularly, it would be
desirable to provide methods and compositions incorporating tobacco
wherein mouth-feel of a produced tobacco product can be varied.
SUMMARY OF THE DISCLOSURE
[0004] The present disclosure relates to a smokeless tobacco
product configured for insertion into the mouth of a user and
processes for preparing a smokeless tobacco composition suitable
for use in a smokeless tobacco product. The smokeless tobacco
composition can incorporate specific components so as to provide a
variety of smokeless tobacco products that each can exhibit a
different texture, have a different mouth-feel, exhibit a different
chew characteristic, or have a different dissolution quality in the
mouth. In particular, the variable nature of the smokeless tobacco
product can arise, at least in part, from the incorporation of a
starch component, which in turn provides variable qualities to the
smokeless tobacco product due to the nature and source of the
starch component.
[0005] In one aspect of the present invention is provided a method
for preparing a smokeless tobacco product, comprising: identifying
a specific textural property to be imparted to the product;
identifying a specific starch material that provides the specific
textural property to a product; and combining the specific starch
material with a tobacco material to form a smokeless tobacco
product that exhibits the desired textural property. Various starch
materials can be used; in certain embodiments, the starch can be
selected from the group consisting of acom, maize, arrowroot,
arracacha, banana, barley, bean, breadfruit, buckwheat, canna,
cassaya, chestnut, colacasia, katakuri, kudzu, malanga, millet,
oat, oca, Polynesian arrowroot, potato, quinoa, rice, sago,
sorghum, sweet potato, rye, tapioca, taro, tobacco, water chestnut,
wheat, yam starch, and combinations thereof.
[0006] In some embodiments, the starch can be a modified starch.
For example, modified starches include, but are not limited to,
pre-gelatinized starch, acid- or base-modified starch, oxidized
starch (e.g., monostarch phosphate), cross-linked starch (e.g.,
distarch glycerol, distarch phosphate esterified with sodium
trimetaphosphate, phosphate distarch phosphate, acetylated distarch
phosphate), acetylated starch (e.g., starch acetate esterified with
acetic anhydride, starch acetate esterified with vinyl acetate,
acetylated distarch adipate, acetylated distarch glycerol),
hydroxypropyl starch, hydroxypropyl distarch glycerol, starch
sodium octenyl succinate, and combinations thereof.
[0007] In certain embodiments, the method involves combining the
specific starch material and tobacco material in aqueous solution.
The starch material can be treated prior to this combining step.
For example, in some embodiments, the method further can comprise
hydrating the specific starch material prior to combining it with
the tobacco material. Hydrating, in certain embodiments, can
comprise heating the starch in water to give a clear solution.
[0008] Various other ingredients can be added to the smokeless
tobacco products according to the method provided herein. For
example, in certain embodiments, the method can further comprise
combining the starch material and tobacco material with one or more
sweeteners. Exemplary sweeteners include, but are not limited to,
fructose, sucrose, glucose, maltose, vanillin, ethylvanillin
glucoside, mannose, galactose, lactose, stevia, sucralose,
isomaltulose, maltodextrin, saccharin, aspartame, acesulfame K,
erythritol, arabitol, ribitol, isomalt, maltitol, dulcitol, iditol,
mannitol, xylitol, lactitol, sorbitol, and combinations thereof. In
some embodiments, the method further may comprise combining the
starch material and tobacco material with one or more additives
selected from the group consisting of fillers, flavorants, salts,
emulsifiers, disintegration aids, humectants, buffering agents, and
mixtures thereof. Exemplary additives include, but are not limited
to, oils and fillers (e.g., fondant filling). In certain
embodiments, the smokeless tobacco product can comprise about 1
percent or greater starch on a dry weight basis or about 5% or
greater starch on a dry weight basis. In some embodiments, the
smokeless tobacco product can comprise about 15% or less starch on
a dry weight basis.
[0009] The desired textural property selected according to the
method of the present invention can vary. In certain embodiments,
the desired textural property can be selected from the group
consisting of adhesiveness, cohesiveness, density, dryness,
fracturability, graininess, gumminess, hardness, heaviness,
moisture absorption, moisture release, mouthcoating, roughness,
slipperiness, smoothness, viscosity, wetness, and combinations
thereof. The smokeless tobacco produced by way of this method can
vary in form; for example, in certain embodiments, it can be in the
form of a gel or in the form of a solid. In certain embodiments,
the smokeless tobacco product can be dissolvable.
[0010] In another aspect of the present invention is provided a
smokeless tobacco product exhibiting a specific textural property,
the product comprising: a tobacco material; and a content of a
specific starch material that imparts the specific textural
property. As indicated above, the textural property can vary and
the form of the smokeless tobacco product can vary. Various
additional additives can be included within the smokeless tobacco
product.
DETAILED DESCRIPTION
[0011] The present disclosure now will be described more fully
hereinafter. The disclosure may be embodied in many different forms
and should not be construed as limited to the aspects set forth
herein; rather, these aspects are provided so that this disclosure
will satisfy applicable legal requirements. As used in this
specification and the claims, the singular forms "a," "an," and
"the" include plural referents unless the context clearly dictates
otherwise.
[0012] In various embodiments, the present invention can provide
smokeless tobacco compositions suitable for oral use. The smokeless
tobacco compositions generally include a tobacco material, one or
more starch components, and optionally one or more additional
components as described herein. In certain embodiments, the
invention provides degrees of control over the organoleptic
properties of smokeless tobacco products, and such control cam be
achieved by the selection of specific starches for inclusion
therein. For example, smokeless tobacco products can exhibit
specific textures, have specific mouth-feels, exhibit specific chew
characteristics, and/or have specific dissolution qualities in the
mouth. The specific nature of the smokeless tobacco product can
arise, at least in part, from the incorporation of a particular
starch component.
[0013] The products of the disclosure incorporate some form of a
plant of the Nicotiana species, and most preferably, those
compositions or products incorporate some form of tobacco. The
selection of the Nicotiana species can vary; and in particular, the
selection of the types of tobacco or tobaccos may vary. Tobaccos
that can be employed include flue-cured or Virginia (e.g., K326),
burley, sun-cured (e.g., Indian Kurnool and Oriental tobaccos,
including Katerini, Prelip, Kornotini, Xanthi and Yambol tobaccos),
Maryland, dark, dark-fired, dark air cured (e.g., Passanda, Cubano,
Jatin and Bezuki tobaccos), light air cured (e.g., North Wisconsin
and Galpao tobaccos), Indian air cured, Red Russian and Rustica
tobaccos, as well as various other rare or specialty tobaccos.
Descriptions of various types of tobaccos, growing practices and
harvesting practices are set forth in Tobacco Production, Chemistry
and Technology, Davis et al. (Eds.) (1999), which is incorporated
herein by reference. Various representative other types of plants
from the Nicotiana species are set forth in Goodspeed, The Genus
Nicotiana, (Chonica Botanica) (1954); U.S. Pat. Nos. 4,660,577 to
Sensabaugh, Jr. et al.; 5,387,416 to White et al. and 7,025,066 to
Lawson et al.; US Patent Appl. Pub. Nos. 2006/0037623 to Lawrence,
Jr. and 2008/0245377 to Marshall et al.; each of which is
incorporated herein by reference. Exemplary Nicotiana species
include N. tabacum, N. rustica, N. alata, N. arentsii, N.
excelsior, N. forgetiana, N. glauca, N. glutinosa, N. gossei, N.
kawakamii, N. knightiana, N. langsdorffi, N. otophora, N.
setchelli, N. sylvestris, N. tomentosa, N. tomentosiformis, N.
undulata, N. .times. sanderae, N. africana, N. amplexicaulis, N.
benavidesii, N. bonariensis, N. debneyi, N. longiflora, N.
maritina, N. megalosiphon, N. occidentalis, N. paniculata, N.
plumbaginifolia, N. rairnondii, N. rosulata, N. simulans, N.
stocktonii, N. suaveolens, N. urnbratica, N. velutina, N.
wigandioides, N. acaulis, N. acuminata, N. attenuata, N.
benthamiana, N. cavicola, N. clevelandii, N. cordifolia, N.
corymbosa, N. fragrans, N. goodspeedii, N. linearis, N. miersii, N.
nudicaulis, N. obtusifolia, N. occidentalis subsp. Hersperis, N.
pauciflora, N. petunioides, N. quadrivalvis, N. repanda, N.
rotundifolia, N. solanifolia, and N. spegazzinii.
[0014] Nicotiana species can be derived using genetic-modification
or crossbreeding techniques (e.g., tobacco plants can be
genetically engineered or crossbred to increase or decrease
production of components, characteristics or attributes). See, for
example, the types of genetic modifications of plants set forth in
U.S. Pat. Nos. 5,539,093 to Fitzmaurice et al.; 5,668,295 to Wahab
et al.; 5,705,624 to Fitzmaurice et al.; 5,844,119 to Weigl;
6,730,832 to Dominguez et al.; 7,173,170 to Liu et al.; 7,208,659
to Colliver et al. and 7,230,160 to Benning et al.; US Patent Appl.
Pub. No. 2006/0236434 to Conkling et al.; and PCT WO 2008/103935 to
Nielsen et al.
[0015] For the preparation of smokeless and smokable tobacco
products, it is typical for a harvested plant of the Nicotiana
species to be subjected to a curing process. Descriptions of
various types of curing processes for various types of tobaccos are
set forth in Tobacco Production, Chemistry and Technology, Davis et
al. (Eds.) (1999). Exemplary techniques and conditions for curing
flue-cured tobacco are set forth in Nestor et al., Beitrage
Tabakforsch. Int., 20, 467-475 (2003) and U.S. Pat. No. 6,895,974
to Peele, which are incorporated herein by reference.
Representative techniques and conditions for air curing tobacco are
set forth in U.S. Pat. No. 7,650,892 to Groves et al.; Roton et
al., Beitrage Tabakforsch. Int., 21, 305-320 (2005) and Staaf et
al., Beitrage Tabakforsch. Int., 21, 321-330 (2005), which are
incorporated herein by reference. Certain types of tobaccos can be
subjected to alternative types of curing processes, such as fire
curing or sun curing. Preferably, harvested tobaccos that are cured
are then aged. As such, tobaccos used for the preparation of
tobacco compositions or products most preferably incorporate
components of tobaccos that have been cured and aged. Tobacco
materials used in the present invention can be subjected to
additional processing prior to use, such as fermentation,
bleaching, and the like.
[0016] At least a portion of the plant of the Nicotiana species
(e.g., at least a portion of the tobacco portion) can be employed
in an immature form. That is, the plant, or at least one portion of
that plant, can be harvested before reaching a stage normally
regarded as ripe or mature. As such, for example, tobacco can be
harvested when the tobacco plant is at the point of a sprout, is
commencing leaf formation, is commencing flowering, or the
like.
[0017] At least a portion of the plant of the Nicotiana species
(e.g., at least a portion of the tobacco portion) can be employed
in a mature form. That is, the plant, or at least one portion of
that plant, can be harvested when that plant (or plant portion)
reaches a point that is traditionally viewed as being ripe,
over-ripe or mature. As such, for example, through the use of
tobacco harvesting techniques conventionally employed by farmers,
Oriental tobacco plants can be harvested, burley tobacco plants can
be harvested, or Virginia tobacco leaves can be harvested or primed
by stalk position.
[0018] After harvest, the plant of the Nicotiana species, or
portion thereof, can be used in a green form (e.g., tobacco can be
used without being subjected to any curing process). For example,
tobacco in green form can be frozen, subjected to irradiation,
yellowed, dried, cooked (e.g., roasted, fried or boiled), or
otherwise subjected to storage or treatment for later use. Such
tobacco also can be subjected to aging conditions.
[0019] The tobacco material may be cased and dried, and then ground
to the desired form. For example, in some instances, the tobacco
material formulation may be cased with an aqueous casing containing
components such as sugars (e.g., fructose, glucose, and sucrose),
humectants (e.g., glycerin and propylene glycol), flavoring
ingredients (e.g., cocoa and licorice), and the like. Non-aqueous
casing components may be applied to the tobacco in amounts of about
1 percent to about 15 percent, based on the dry weight of the
tobacco.
[0020] The tobacco material is typically used in a form that can be
described as particulate (i.e., shredded, ground, granulated, or
powder form). The manner by which the tobacco material is provided
in a finely divided or powder type of form may vary. Preferably,
plant parts or pieces are comminuted, ground or pulverized into a
particulate form using equipment and techniques for grinding,
milling, or the like. Most preferably, the plant material is
relatively dry in form during grinding or milling, using equipment
such as hammer mills, cutter heads, air control mills, or the like.
For example, tobacco parts or pieces may be ground or milled when
the moisture content thereof is about 15 weight percent or less,
about 10 weight percent or less, or about 5 weight percent or less.
Most preferably, the tobacco material is employed in the form of
parts or pieces that have an average particle size of about 50
microns or less. In one embodiment, the average particle size of
the tobacco particles may be about 25 microns or less. In some
instances, the tobacco particles may be sized to pass through a
screen of a specific mesh size. If desired, air classification
equipment may be used to ensure that small sized tobacco particles
of the desired sizes, or range of sizes, may be collected. If
desired, differently sized pieces of granulated tobacco may be
mixed together.
[0021] At least a portion of the tobacco material employed in the
tobacco composition or product can have the form of an extract.
Tobacco extracts can be obtained by extracting tobacco using a
solvent having an aqueous character such as distilled water or tap
water. As such, aqueous tobacco extracts can be provided by
extracting tobacco with water, such that water insoluble pulp
material is separated from the aqueous solvent and the water
soluble and dispersible tobacco components dissolved and dispersed
therein. The tobacco extract can be employed in a variety of forms.
For example, the aqueous tobacco extract can be isolated in an
essentially solvent free form, such as can be obtained as a result
of the use of a spray drying or freeze drying process, or other
similar types of processing steps. Alternatively, the aqueous
tobacco extract can be employed in a liquid form, and as such, the
content of tobacco solubles within the liquid solvent can be
controlled by selection of the amount of solvent employed for
extraction, concentration of the liquid tobacco extract by removal
of solvent, addition of solvent to dilute the liquid tobacco
extract, or the like. Exemplary techniques for extracting
components of tobacco are described in U.S. Pat. Nos. 4,144,895 to
Fiore; 4,150,677 to Osborne, Jr. et al.; 4,267,847 to Reid;
4,289,147 to Wildman et al.; 4,351,346 to Brummer et al.; 4,359,059
to Brummer et al.; 4,506,682 to Muller; 4,589,428 to Keritsis;
4,605,016 to yoga et al.; 4,716,911 to Poulose et al.; 4,727,889 to
Niven, Jr. et al.; 4,887,618 to Bernasek et al.; 4,941,484 to Clapp
et al.; 4,967,771 to Fagg et al.; 4,986,286 to Roberts et al.;
5,005,593 to Fagg et al.; 5,018,540 to Grubbs et al.; 5,060,669 to
White et al.; 5,065,775 to Fagg; 5,074,319 to White et al.;
5,099,862 to White et al.; 5,121,757 to White et al.; 5,131,414 to
Fagg; 5,131,415 to Munoz et al.; 5,148,819 to Fagg; 5,197,494 to
Kramer; 5,230,354 to Smith et al.; 5,234,008 to Fagg; 5,243,999 to
Smith; 5,301,694 to Raymond et al.; 5,318,050 to Gonzalez-Parra et
al.; 5,343,879 to Teague; 5,360,022 to Newton; 5,435,325 to Clapp
et al.; 5,445,169 to Brinkley et al.; 6,131,584 to Lauterbach;
6,284,875 to Turpen et al.; 6,298,859 to Kierulff et al.; 6,772,767
to Mua et al.; 6,817,970 to Berit et al.; 6,906,172 to Bratcher et
al.; 7,034,128 to Turpen et al.; 7,048,211 to Bratcher et al.; and
7,337,782 to Thompson, all of which are incorporated by reference
herein.
[0022] The tobacco can be processed, blended, formulated, combined
and mixed with other materials or ingredients (i.e., additives).
See, for example, those representative components, combination of
components, relative amounts of those components and ingredients
relative to tobacco, and manners and methods for employing those
components, set forth in US Pat. Pub. Nos. 2007/0062549 to Holton,
et al. and 2007/0186941 to Holton, et al., each of which is
incorporated herein by reference.
[0023] In certain embodiments, the tobacco material can be prepared
by subjecting at least a portion of a tobacco plant (e.g., leaves,
seeds, flowers, stalks, roots, or stems) to a separation process,
which typically can include multiple sequential extraction steps,
in order to isolate desired components of the tobacco material.
Exemplary separation processes include chromatography,
distillation, filtration, recrystallization, solvent-solvent
partitioning, cold pressing, solvent extraction (e.g., using
solvents such as water, alcohols or hydrocarbons such as heptane or
hexane), or a combination thereof. The resulting isolated tobacco
component can be chemically transformed prior to use in the
compositions of the disclosure. Exemplary chemical transformations
include hydrogenation, esterification, transesterification,
isomeric conversion, acetal formation, acetal decomposition,
acid/base reaction, hydrolysis, thermal treatment, enzymatic
treatment, and combinations of such steps. Techniques for preparing
tobacco isolates for use in the compositions of the disclosure are
set forth, for example, in U.S. application Ser. No. 12/688,294 to
Coleman, III et al., filed Jan. 15, 2010, and U.S. application Ser.
No. 12/764,613 to Coleman, III et al., filed Apr. 21, 2010, which
are incorporated by reference herein in their entirety. Examples of
the types of compounds that may be present in the tobacco isolate
include hydrocarbons, cellulose, alcohols, aldehydes, ketones,
carboxylic acids, amino acids, esters, lactones, anhydrides,
carbohydrates (e.g., reducing sugars), phenols, quinones, ethers,
nitriles, amines, amides, imides, plastid pigments, proteins,
coenzyme-Q, pectin, starch, lignin, and lipids. Additional examples
are described as natural tar diluents in PCT WO 2007/012980 to
Lipowicz, which is incorporated by reference herein in its
entirety. The type or function of a smokeless tobacco additive
prepared from a tobacco isolate will vary depending on the
composition of the isolate, which can vary in part based on the
extraction process employed, the portion of the tobacco plant
involved, the type of chemical transformation utilized, and the
like. Certain tobacco isolates can provide sugars, fillers,
binders, disintegration or compressibility aids, or flavorants for
the smokeless tobacco composition of the disclosure.
[0024] The relative amount of tobacco material within the smokeless
tobacco composition may vary. Preferably, the amount of tobacco
material within the smokeless tobacco composition is about 5
percent or greater, about 10 percent or greater, about 15 percent
or greater, about 20 percent or greater, about 25 percent or
greater, about 30 percent or greater, about 35 percent or greater,
about 40 percent or greater, about 45 percent or greater, or about
50 percent or greater on a dry weight basis of the composition, and
including all sources of tobacco including any tobacco-derived
components such as binders. A typical range of tobacco material
within the smokeless tobacco composition can be about 5 to about 70
dry weight percent, for example, about 10 to about 60 dry weight
percent, about 15 to about 55 dry weight percent, about 20 to about
50 dry weight percent, or about 20 to about 40 weight percent.
[0025] The moisture content of the tobacco material prior to mixing
with any liquid substances to form the smokeless tobacco
composition may vary. Most preferably, the moisture content of the
tobacco material can be about 10 weight percent or less, about 5
weight percent or less, or about 2.5 weight percent or less. The
manner by which the moisture content of the tobacco material is
controlled may vary. For example the tobacco material can be
subjected to thermal or convection heating. As a specific example,
the tobacco material may be oven-dried, in warmed air at
temperatures of about 40.degree. C. to about 95.degree. C. for a
length of time appropriate to attain the desired moisture content.
For example, the tobacco material may be dried for about 12 hours
to about 24 hours at about 54.degree. C. to about 60.degree. C.
[0026] In some instances, prior to preparation of the tobacco
material, the tobacco parts or pieces may be irradiated, or those
parts and pieces may be pasteurized, or otherwise subjected to
controlled heat treatment. Additionally, if desired, after
preparation of all or a portion of the tobacco material, the
component materials may be irradiated, or those component materials
may be pasteurized, or otherwise subjected to controlled heat
treatment. For example, a tobacco material may be prepared,
followed by irradiation or pasteurization, and then flavoring
ingredient(s) may be applied to the formulation. Representative
processes are set forth in US Pat. Pub. Nos. 2009/0025738 to Mua et
al. and 2009/0025739 to Brinkley et al.; and U.S. application Ser.
No. 12/756,656 to Beeson et al., filed Apr. 8, 2010, which are
incorporated herein by reference.
[0027] In addition to the tobacco component, the smokeless tobacco
products of the present invention comprise one or more starches.
"Starch" as used herein may refer to pure starch from any source,
modified starch, or starch derivatives. Starch is present,
typically in granular form, in almost all green plants and in
various types of plant tissues and organs (e.g., seeds, leaves,
rhizomes, roots, tubers, shoots, fruits, grains, and stems). Starch
can vary in composition, as well as in granular shape and size.
Often, starch from different sources has different chemical and
physical characteristics.
[0028] Pure starch comprises amylose and amylopectin, in varying
percentages. The ratio of amylose to amylopectin in starch depends,
in part, on the source of the starch. For example, many starches
may contain from about 20 to about 25 percent amylose and from
about 75 to about 80 percent amylopectin. Other starches (e.g.,
amylomaize) comprise about 50 percent or more amylose. Certain
starches are pure amylopectin starches (i.e., "waxy starches").
Exemplary waxy starches include waxy maize, glutinous rice, and
waxy potato starch. Further discussion of starch can be found, for
example, in US Pat. Appl. Pub. No. 2005/0076929 to Fitzerald, which
is incorporated herein by reference.
[0029] Amylose is a linear polysaccharide, comprising D-glucose
units linked by .alpha.-(1.fwdarw.4) bonds. The number of D-glucose
units in amylose can vary and may be, for example, in the range of
about 200 to 22,000 (e.g., about 300 to 3,000). Although amylase
may contain branch points, it is a highly linear polymer. For
example, amylase can have one .alpha.-(1.fwdarw.6) bond per 150-500
glucose units. The extended conformation of amylose is considered
to be responsible for starch's high viscosity, and increasing
amylase concentration typically decreases gel stickiness and
increases gel firmness.
[0030] Amylopectin is a highly branched polysaccharide, comprising
D-glucose units linked by .alpha.-(1.fwdarw.4) glycosidic bonds as
well as some .alpha.-(1.fwdarw.6) bonds. The number of D-glucose
units in amylopectin can vary and may be, for example, in the range
of about 1,000 to 2,000,000 (e.g., about 2,000 to 200,000).
Amylopectin in starch typically has a higher molecular weight than
amylose. Branching in amylopectin molecules results from
.alpha.-(1.fwdarw.6) bonds, which typically occur every 12 to 30
glucose units. The structure of amylopectin can vary somewhat,
depending on the source of the starch. For example, the degree of
branching may vary. Also, some amylopectin (e.g., in potato starch)
comprises phosphate groups attached to some hydroxyl groups.
Amylopectin can form various types of crystallites, with different
crystal packing arrangements (e.g., open hexagonal, staggered
monoclinical, or a combination thereof).
[0031] According to the present invention, a specific starch
material can be selected for inclusion in a smokeless tobacco
product based on the ability of the starch material to impart a
specific organoleptic property to the tobacco product. Thus, once a
specific organoleptic property is identified that is desirable in a
given smokeless tobacco product, an appropriate starch can be
selected based on its ability to provide such a property.
[0032] Certain organoleptic properties that can be impacted by
selection of starch from a particular source relate to the
mouthfeel of the product. Mouthfeel includes the product's physical
and chemical interaction in the mouth, evaluated from initial
perception on the palate, to first bite, through mastication to
swallowing and aftertaste. Certain qualities associated with
mouthfeel that may be noted in the smokeless tobacco products of
the invention include, but are not limited to, cohesiveness,
density, dryness, fracturability, graininess, gumminess, hardness,
heaviness, moisture absorption, moisture release, mouthcoating,
roughness, slipperiness, smoothness, viscosity, and wetness.
[0033] In certain embodiments, mouthfeel relates to the texture of
the smokeless tobacco product. Accordingly, in certain embodiments,
the invention provides a method wherein, a specific textural
property to be imparted to the product is first identified, a
specific starch material that can impart the specific textural
property to the product is identified; and the specific starch
material is combined with a tobacco material to form a smokeless
tobacco product with the desired textural property. Thus, it may be
possible in certain embodiments to prepare a smokeless tobacco
product having a specific textural property based on knowledge of
the functional properties provided by a particular type of starch
(i.e., the smokeless tobacco product is customizable or may be
customized to a desired functional property or properties through
correlation to an associated or identical property of the specific
starch material used). in some embodiments, the smokeless tobacco
product has a chewable and dissolvable quality with a mild
resilience or "bounce" upon chewing that gradually leads to greater
malleability during use. In some embodiments, the smokeless tobacco
product has a crispy or crunchy textural quality. Some exemplary
starches and textural properties associated with those starches are
provided in Table 1.
TABLE-US-00001 TABLE 1 Correlation of Representative Starches and
Textural Properties Starch Type Textural Properties Tapioca (1-6%
w/v, 7-13% w/v) oily feel, short or long firm gel texture Modified
tapioca (acid or base thinned) pliable, viscoelastic, chewy gel
Waxy corn granular, crispy texture Waxy corn (pre-gelatinized or
cross-linked) pasty short or heavy pasty texture, pudding, or
apple-jelly mouth-feel Maltodextrin creamy fast melting, full
mouth-feel, fat replacer Dextrin (enzyme or acid modified) film
former, reduces staling or retrogradation in baked goods, molasses
or syrup mouth-feel, solution stability in salad dressing,
mayonnaise, cream cheese Potato gelatin type texture, chewy Regular
or dent corn thickening properties, pudding Regular corn
[acetylated or cross-linked)] granular Regular corn (acid thinned)
soft, pasty texture, or rigid gel (gum candies) Sago rigid gel Rice
gelatin, smooth, creamy texture Modified wheat [acid thinned) soft
to rigid gel Tapioca Maltodextrin fast melting, fluffy texture
Pregelatinized waxy maize crispness, crispy texture Pregelatinized
Potato Starch smooth appearance, creamy, smooth texture Tapioca
Dextrin smooth, creamy mouthfeel
[0034] According to the present invention, starch derived from
various sources can be used. For example, major sources of starch
include cereal grains (e.g., rice, wheat, and maize) and root
vegetables (e.g., potatoes and cassaya). Other exemplary sources of
starch include acorns, arrowroot, arracacha, bananas, barley, beans
(e.g., favas, lentils, mung beans, peas, chickpeas), breadfruit,
buckwheat, canna, chestnuts, colacasia, katakuri, kudzu, malanga,
millet, oats, oca, Polynesian arrowroot, sago, sorghum, sweet
potato, quinoa, rye, tapioca, taro, tobacco, water chestnuts, and
yams. In one embodiment, the starch is a tobacco-derived starch
material. The use of a tobacco-derived starch material can be
advantageous because such materials represent a natural product
providing useful adhesive properties that enhance product
cohesiveness, and also provides compatibility with the other
sources of tobacco in the product from an organoleptic standpoint.
See, for example, U.S. patent application Ser. No. 12/957,821 to
Cantrell et al., filed Dec. 1, 2010, which is incorporated herein
by reference.
[0035] Certain starches are modified starches. A modified starch
has undergone one or more structural modifications, often designed
to alter its high heat properties. Some starches have been
developed by genetic modifications, and are considered to be
"modified" starches. Other starches are obtained and subsequently
modified. For example, modified starches can be starches that have
been subjected to chemical reactions, such as esterification,
etherification, oxidation, depolymerization (thinning) by acid
catalysis or oxidation in the presence of base, bleaching,
transglycosylation and depolymerization (e.g., dextrinization in
the presence of a catalyst), cross-linking, enzyme treatment,
acetylation, hydroxypropylation, and/or partial hydrolysis. Other
starches are modified by heat treatments, such as
pregelatinization, dextrinization, and/or cold water swelling
processes. Certain modified starches include monostarch phosphate,
distarch glycerol, distarch phosphate esterified with sodium
trimetaphosphate, phosphate distarch phosphate, acetylated distarch
phosphate, starch acetate esterified with acetic anhydride, starch
acetate esterified with vinyl acetate, acetylated distarch adipate,
acetylated distarch glycerol, hydroxypropyl starch, hydroxypropyl
distarch glycerol, starch sodium octenyl succinate.
[0036] Although starch derived from different sources is similar in
content (i.e., comprising primarily amylase and amylopectin), the
specific characteristics of starch derived from different plants
can vary significantly. For example, starch from different plants
may comprise amylose and amylopectin in varying rations and with
varying chain lengths and varying degrees of branching. Some
starches further comprise additional components, such as
phosphates, lipids, and/or proteins. Starches may exhibit varying
levels of cross-linking between polymer chains. Further, starch can
vary in average granule size, size distribution, and shape. For
example, rice-derived starch is generally around 2 .mu.m,
maize-derived starch is generally around 12-30 .mu.m, wheat-derived
starch is generally around 30-45 .mu.m, and potato-derived starch
is generally around 50-100 .mu.m.
[0037] These and other differences can significantly affect the
physical properties of the starch. For example, they may impact the
swellable potential of starch granules. For example, the higher the
crystallinity, the higher the swellable potential of the starch.
The crystallinity of a given starch is, in turn impacted by the
ratio of amylase to amylopectin. High levels of amylase typically
decrease the crystallinity of a starch, and thus, decrease the
swellable potential. The crystallinity is also impacted by the size
and shape of starch granules, as smaller, spherical granules are
typically less crystalline and thus have less swelling
potential.
[0038] The amount of starch included in the smokeless tobacco
products of the present invention can vary. The amount of starch
may, in certain embodiments, have an effect on the properties of
the smokeless tobacco products. For example, in certain
embodiments, the smokeless tobacco products can comprise about 0.5%
or greater, about 1 percent or greater, about 2 percent or greater,
about 3 percent or greater, about 4 percent or greater, about 5
percent or greater, or about 10% or greater starch on a dry weight
basis. In certain embodiments, the smokeless tobacco products can
comprise about 50 percent or less, about 25% or less, about 10% or
less, or about 5% or less starch on a dry weight basis. Exemplary
weight ranges of starch in the smokeless tobacco products according
to the invention described herein include about 0.5% to about 50%,
about 0.5% to about 25%, about 1% to about 15%, or about 1% to
about 10% starch on a dry weight basis.
[0039] The smokeless tobacco products of the invention typically
further comprise one or more sweeteners. The sweetener can be any
sweetener or combination of sweeteners, in natural or artificial
form, or as a combination of natural and artificial sweeteners.
Exemplary natural sweeteners include fructose, sucrose, glucose,
maltose, vanillin, ethylvanillin glucoside, mannose, galactose,
lactose, stevia, and the like. Exemplary artificial sweeteners
include sucralose, isomaltulose, maltodextrin, saccharin,
aspartame, acesulfame K, neotame and the like. Certain exemplary
sweeteners are sugar alcohols. Sugar alcohols are polyols derived
from monosaccharides or disaccharides that have a partially or
fully hydrogenated form. Exemplary sugar alcohols have about 4 to
about 20 carbon atoms and include erythritol, arabitol, ribitol,
isomalt, maltitol, dulcitol, iditol, mannitol, xylitol, lactitol,
sorbitol, and combinations thereof (e.g., hydrogenated starch
hydrolysates). In one embodiment, sugar (i.e., sucrose) is the
primary sweetener ingredient. In other embodiments, sucralose or
maltodextrin can be the primary sweetener.
[0040] In some embodiments, one or more syrups are the primary
sweetener in the smokeless tobacco product. In certain embodiments,
corn syrup and/or sucrose are used as sweeteners in the smokeless
tobacco products of the present invention. Representative syrups
that can be used include, but are not limited to, corn syrup,
molasses, sugar alcohol syrups (e.g., maltitol syrup), maple syrup,
agave syrup, barley syrup, birch syrup, rice syrup, coconut syrup,
honey, sugar beet syrup, or sorghum syrup. When a syrup is used as
a sweetener, it may also have other functions within the smokeless
tobacco product. For example, a syrup can be employed in an amount
sufficient to provide chewiness and retard solubilization, or
otherwise provide desired flavor attributes to the smokeless
tobacco composition.
[0041] When present, a representative amount of sweetener may make
up about 5 percent or more, about 10 percent or more, about 15
percent or more, or about 20 percent or more of the total dry
weight of the composition. In certain embodiments, the amount of
sweetener within the composition will not exceed about 40 percent,
about 35 percent, or about 30 percent of the total dry weight of
the composition.
[0042] In some embodiments, the smokeless tobacco compositions of
the invention also include at least one filler ingredient. A filler
component often fulfills multiple functions, such as enhancing
certain organoleptic properties such as texture and mouthfeel,
enhancing cohesiveness or compressibility of the product, and the
like. The filler can be organic or inorganic. Certain exemplary
fillers include grains, processed grains, puffed grains,
maltodextrin, dextrose, calcium carbonate, calcium phosphate, corn
starch, lactose, sugar alcohols such as isomalt, maltitol,
mannitol, xylitol, or sorbitol, finely divided cellulose, and the
like.
[0043] In certain embodiments, a sweetener can be used as a filler
component. In such cases, the smokeless tobacco product can
comprise one component that acts as both sweetener and filler or
can comprise one or more sweeteners in addition to the component
that acts as both sweetener and filler. In some embodiments, sugar
alcohols are particularly advantageous as filler components in
certain products of the disclosure because such materials
contribute some sweetness and do not disrupt the chewable
characteristics which may be desired in the final product. In some
embodiments, a fondant filler is used. Fondant fillers typically
comprise sugar, corn syrup, and water. One exemplary fondant filler
composition consists of sugar, corn syrup, water, albumen, algin,
citric acid, vanillin, sodium propionate, and potassium sorbate.
When present, a representative amount of filler, whether an organic
and/or inorganic filler, may make up about 1 percent or more, about
2 percent or more, or about 5 percent or more, based on the total
dry weight of the composition. Preferably, the amount of filler
within the composition will not exceed about 50 percent, about 40
percent, or about 30 percent of the total dry weight of the
composition.
[0044] According to the present invention, certain smokeless
tobacco products further comprise one or more flavoring agents. As
used herein, a "flavorant" or "flavoring agent" is any flavorful or
aromatic substance capable of altering the sensory characteristics
associated with the smokeless tobacco composition. Exemplary
sensory characteristics that can be modified by the flavorant
include, taste, mouthfeel, moistness, coolness/heat, and/or
fragrance/aroma. The flavorants can be natural or synthetic, and
the character of these flavors can be described as, without
limitation, fresh, sweet, herbal, confectionery, floral, fruity or
spice. Specific types of flavors include, but are not limited to,
vanilla, coffee, chocolate, cream, mint (e.g., mint oil),
spearmint, menthol, peppermint, wintergreen, lavender, cardamon,
nutmeg, cinnamon, clove, cascarilla, sandalwood, honey, jasmine,
ginger, anise, sage, licorice, lemon, orange, apple, peach, lime,
cherry, and strawberry. Flavorants utilized in the disclosure also
can include components that are considered moistening, cooling or
smoothening agents, such as eucalyptus. These flavors may be
provided neat (i.e., alone) or in a composite (e.g., spearmint and
menthol or orange and cinnamon). In some instances, the flavorant
may be provided in a spray-dried form or a liquid form. Flavorants
are typically present in an amount of about 0.5 to about 10 dry
weight percent, about 1 to about 6 dry weight percent, or about 2
to about 5 dry weight percent.
[0045] In some embodiments, the smokeless tobacco compositions may
further comprise a salt, typically employed in an amount sufficient
to provide desired sensory attributes to the smokeless tobacco
composition. Exemplary salts include, but are not limited to,
sodium chloride, potassium chloride, sodium citrate, potassium
citrate, sodium acetate, potassium acetate, flour salt, and the
like. When present, a representative amount of salt is about 0.5
dry weight percent or more, about 1.0 dry weight percent or more,
or at about 1.5 dry weight percent or more, but will typically may
make up about 5 percent or less of the total dry weight of the
composition (e.g., about 0.5 to about 4 dry weight percent).
[0046] In certain embodiments, a humectant may be employed in the
smokeless tobacco products. Exemplary humectants include, but are
not limited to, glycerin, propylene glycol, and the like. Where
included, the humectant is typically provided in an amount
sufficient to provide desired moisture attributes to the smokeless
tobacco composition. Further, in some instances, the humectant may
impart desirable flow characteristics to the smokeless tobacco
composition for depositing in a starch mold. When present, a
representative amount of humectant is about 0.5 dry weight percent
or more, about 1.0 dry weight percent or more, or about 1.5 dry
weight percent or more, but the humectants, when present, will
typically make up about 5 percent or less of the total dry weight
of the composition (e.g., about 0.5 to about 4 dry weight
percent).
[0047] A binder (or combination of binders) may be employed in
certain embodiments according to the invention, in amounts
sufficient to provide the desired physical attributes and physical
integrity to the smokeless tobacco composition. Exemplary binders
include, but are not limited to, povidone, sodium
carboxymethylcellulose and other modified cellulosic types of
binders, sodium alginate, xanthan gum, gum arabic, gellan gum,
lecithin, polydextrose, and the like. In certain embodiments, the
starch component may act as a binder, and thus, the desired
physical attributes and physical integrity of the smokeless tobacco
composition may be achieved without any added binder. Where added,
a representative amount of binder may make up about 5 percent or
more or about 10 percent or more of the total dry weight of the
composition. In certain embodiments, the binder component(s) of the
composition will be present in an amount of about 15 dry weight
percent or more, about 20 dry weight percent or more, or about 25
dry weight percent or more. Preferably, the total amount of binder
within the composition will not exceed about 45 percent of the
total dry weight of the composition. Often, the amount of binder
within a desirable composition will not exceed about 40 percent or
about 35 percent of the total dry weight of the composition.
[0048] The binder can include a tobacco-derived material in some
embodiments, which can optionally be combined with one or more
additional binder components. In certain embodiments, the binder
material includes a natural gum. As used herein, a natural gum
refers to polysaccharide materials of natural origin that are
useful as thickening or gelling agents. When present, natural gum
binder materials are typically present in an amount of at least
about 15 dry weight percent, at least about 20 dry weight percent
or at least about 25 dry weight percent. Representative natural
gums derived from plants, which are typically water soluble to some
degree, include xanthan gum, guar gum, gum arabic, ghatti gum, gum
tragacanth, karaya gum, locust bean gum, gellan gum, and
combinations thereof.
[0049] In certain embodiments, the compositions of the present
invention can comprise pH adjusters or buffering agents. Exemplary
pH adjusters and buffering agents that can be used include, but are
not limited to, metal hydroxides (e.g., alkali metal hydroxides
such as sodium hydroxide and potassium hydroxide) and other alkali
metal buffers such as metal carbonates (e.g., potassium carbonate
or sodium carbonate), or metal bicarbonates such as sodium
bicarbonate, and the like. Preferred buffering agents buffer within
a pH range of about 6 to about 10, and exemplary buffering agents
include metal hydroxides, metal carbonates, metal bicarbonates, or
mixtures thereof. Where present, the buffering agent is typically
present in an amount less than about 1 percent based on the dry
weight of the formulation.
[0050] Various additional additives can be included in the
smokeless tobacco compositions of the present invention. The
additives can be artificial, or can be obtained or derived from
herbal or biological sources. Exemplary types of additives include
gelling agents (e.g., fish gelatin), emulsifiers, colorants (e.g.,
dyes and pigments, including caramel coloring, titanium dioxide,
and the like), oral care additives (e.g., thyme oil, eucalyptus
oil, and zinc), preservatives (e.g., potassium sorbate and the
like), disintegration or compressibility aids (e.g.,
microcrystalline cellulose, croscarmellose sodium, crospovidone,
sodium starch glycolate, pregelatinized corn starch, and the like),
antioxidants, and mixtures thereof. In some embodiments, one or
more fats or oils are added. The fat may function, for example, as
a processing aid and/or to optimize the appearance of the smokeless
tobacco product. For example, partially hydrogenated soybean oil
can be included in the composition. These and other exemplary types
of additives may include those described in, for example, U.S. Pat.
Pub. No. 2010/0291245 to Gao et al., previously incorporated by
reference herein.
[0051] Such additives may be provided in a powder or granulated
form for mixing with the tobacco material formulation, or otherwise
may be provided in liquid form. Most preferably, the additive when
provided in a powder or granulated form is employed in the form of
parts or pieces that have an average particle size less than about
50 microns. According to some aspects, the average particle size of
the additive may be about 25 microns or less. The moisture content
of the additives provided in a powder or granulated form may vary.
Most preferably, the moisture content of the additive provided in a
powder or granulated form is about 10 weight percent or less, may
be about 5 percent or less, and is often about 2.5 weight percent
or less. The additive may be admixed with any component or with the
particulate tobacco material in, for example, a Hobart mixer with a
paddle prior to adding any liquid additives. In the event liquid
additives are provided, the resultant mixture may still have a
relatively low moisture content of about 10 weight percent or less,
may be about 5 percent or less, and is often about 2.5 weight
percent or less. The relative amounts of the various additive
components within the smokeless tobacco product may vary.
[0052] The aforementioned types of additives can be employed
together (e.g., as additive formulations) or separately (e.g.,
individual additive components can be added at different stages
involved in the preparation of the final tobacco product). The
relative amounts of the various components within the smokeless
tobacco formulation may vary, and typically are selected so as to
provide the desired sensory and performance characteristics to the
tobacco product. Furthermore, the aforementioned types of additives
may be encapsulated as provided in the final product or
composition. Exemplary encapsulated additives are described, for
example, in WO 2010/132444 A2 to Atchley, which has been previously
incorporated by reference herein.
[0053] Certain representative smokeless tobacco compositions may
incorporate about 25 to about 35 percent tobacco material, about 15
to about 35 percent sweetener, about 20 to about 40 percent corn
syrup, about 1 to about 15 percent starch, up to about 20 percent
dextrose, up to about 5 percent oil, and up to about 10 percent
filler, based on the total dry weight of the smokeless tobacco
composition. The particular percentages and choice of ingredients
will vary depending upon the desired flavor, texture, and other
characteristics.
[0054] The manner by which the various components of the smokeless
tobacco composition are combined may vary. The various components
of the smokeless tobacco composition may be contacted, combined, or
mixed together in conical-type blenders, mixing drums, ribbon
blenders, or the like, such as a Hobart mixer. As such, the overall
mixture of various components with the powdered tobacco components
may be relatively uniform in nature. See also, for example, the
types of methodologies set forth in U.S. Pat. Nos. 4,148,325 to
Solomon et al.; 6,510,855 to Korte et al.; and 6,834,654 to
Williams, each of which is incorporated herein by reference. In
some embodiments, the ingredients forming the smokeless tobacco
composition are prepared such that the mixture thereof may be used
in a starch molding process for forming the smokeless tobacco
product. Exemplary production processes are set forth in U.S. Pat.
Nos. 4,725,440 to Ridgway et al and 6,077,524 to Bolder et al.,
which are incorporated by reference herein.
[0055] In one embodiment, the process of preparing smokeless
tobacco products according to the present invention comprises
providing an aqueous suspension of sweetener and/or other liquid or
dissolvable additives using a high shear mixer or a Hobart mixing
bowl with a whipping attachment. The aqueous mixture is mixed with
a tobacco material (e.g., a particulate tobacco material) and any
other dry additives in a Hobart mixing bowl to form a slurry. In
some embodiments, the slurry is heated to give a mixture with a
desired solids content. Solids content can be evaluated, for
example, by determining the Brix value of the slurry. Brix values
generally are used in food and drink industries to approximate
sugar content (where one degree Brix is 1 gram of sucrose in 100
grams of solution), but such values can be used generally to
evaluate total dissolved solid content. Brix values can be
determined, for example, by means of a refractometer or
densitometer. The desired solids content of the slurry described
herein can vary and can be, for example, about 40.degree. Brix to
about 135.degree. Brix, such as about 70.degree. Brix to about
90.degree. Brix. Starch is separately hydrated by the addition of
water to give a clear solution and the solution is admixed with the
slurry. Although in some cases, it may be possible to achieve a
clear starch solution at room temperature, it is often necessary to
heat the starch solution. The temperature to which the starch
suspension is heated can vary, and is that temperature sufficient
to provide a clear starch solution.
[0056] In other embodiments, the hydrated starch solution is added
prior to the addition of the tobacco material. The resulting slurry
is generally heated to give a mixture with a desired solids content
(e.g., between about 70 and 90.degree. Brix). The slurry is then
mixed with a tobacco material (e.g., a particulate tobacco
material) and any other additives in a Hobart mixing bowl. The
addition of the tobacco material and any other additives may occur
at an elevated temperature. Exemplary additives that can be added
to the slurry include oils/fats, and candy fillings (e.g., fondant
filling). These additives can be added with the tobacco, or at
various points prior to or following addition of the tobacco. In
some cases, additives are added at select times, based on the
temperature of the slurry.
[0057] According to some aspects, the smokeless tobacco
composition, in the form of a slurry, may be put through a
deaerating step or process prior to being received in a mold or
being subjected to other processing steps, so as to reduce or
eliminate air bubbles present in the slurry mixture. Air bubbles
entrapped within the slurry may affect the final weight of the
smokeless tobacco product, which could lead to a lack of weight
uniformity between units of the final smokeless tobacco product. As
such, any deaerating methods and systems may be employed for
removing such air bubbles from the slurry material. For example,
the slurry may be placed under reduced pressure (i.e., below
atmospheric pressure) to pull the air bubbles out of the slurry
mixture. In some instances, a vacuum deaerating process may be
employed in which the slurry mixture is placed in a vacuum
deaerator for deaerating the slurry mixture using pressure
reduction. In some instances, the slurry mixture may be under
vacuum for about 1 to about 10 minutes, and typically for about 3
to about 5 minutes. The deaerating step may be observed and
adjusted accordingly in order to controllably remove the gaseous
components from the slurry mixture.
[0058] Once the desired viscosity is achieved, the heated smokeless
tobacco composition may then be deposited into a mold, such as, for
example, a starch mold. While the process as further described
herein is directed to forming a smokeless tobacco product using a
starch mold, it is noted that other types of molds may be used in
the process, such as, for example, starchless molds, plastic tray
molds, metallic tray molds, neoprene tray molds, etc.
[0059] In instances involving the use of starch molds, the starch
molds may be pre-dried to remove moisture content from the starch
mold itself. That is, prior to receiving the slurry or viscous
smokeless tobacco composition, the starch mold may be subjected to
an elevated temperature to drive out moisture in the starch mold.
For example, in some instances, the starch mold may initially have
a moisture content of about 10-15 weight percent. Such levels of
moisture could potentially have an effect on the uniformity of the
resultant product. In this regard, certain moisture levels in the
starch mold could potentially have a wrinkling or pruning effect on
the product such that the final product has a shriveled or
otherwise wrinkled appearance. As such, the starch mold may be
dried at an elevated temperature to reduce the moisture content of
the starch mold to between about 4 and about 10 weight percent, and
preferably between about 6 and about 8 weight percent, based on the
total weight of the starch mold. By taking such steps, the product
may, in some instances, be more uniformly consistent in appearance.
Furthermore, the starch mold may be heated to an elevated
temperature prior to receiving the smokeless tobacco composition
such that the starch mold itself is at an elevated temperature when
receiving the smokeless tobacco composition.
[0060] The smokeless tobacco composition remains in the starch mold
at an elevated temperature such as, for example, at between about
40.degree. C. to about 80.degree. C. (e.g., about 40.degree. C. or
greater or about 50.degree. C. or greater), and typically at about
60.degree. C. The smokeless tobacco composition may be held at the
elevated temperature for a predetermined duration of time such as,
for example, about 15-25 hours, so as to allow the smokeless
tobacco composition to cure and solidify, while driving the
moisture content of the smokeless tobacco composition to a desired
final moisture level. In this regard, curing generally refers to
the solidification process in which moisture loss occurs, the
viscosity of the composition is raised, and chemical and physical
changes begin to occur (e.g., crystallization, cross-linking,
gelling, film forming, etc.). The smokeless tobacco composition is
allowed to cool and thereafter removed from the starch mold. In
some instances, the smokeless tobacco composition may be allowed to
cool at refrigerated or below ambient temperatures. An air
blower/shaker device can be used to remove starch remnants from the
smokeless tobacco composition after being removed from the starch
mold.
[0061] The smokeless tobacco composition is then allowed to
post-cure for a time and at a temperature suitable to allow the
composition to become equilibrated to a desired moisture, shape and
form. The time and temperature can vary without departing from the
invention and depend in part on the desired final characteristics
of the product. In one embodiment, the post-cure is conducted at
ambient temperature for about 20 hours or more after being removed
from the mold. The resultant smokeless tobacco product may be
provided in individual pieces weighing between about 0.5 grams to
about 5 grams, although aspects of the present disclosure are not
limited to such weights.
[0062] The curing times and temperatures of the smokeless tobacco
composition can be varied as desired. In this regard, such
variables may affect the final visual appearance of the smokeless
tobacco product. For example, extended curing times and/or low
curing temperatures may affect the final outer configuration or
contours of the smokeless tobacco product. That is, the rate of
drying and/or curing of the product can affect the final properties
of the product. In some instances, for example, lowering the curing
temperature and extending the curing time may cause the smokeless
tobacco product to have a relatively smooth outer surface. In
contrast, curing at higher temperatures for shorter period of times
can lead to a roughened or wrinkled appearance in the product.
[0063] According to other aspects of the present disclosure, rather
than using molds to prepare the smokeless tobacco product, an
extrusion process may be employed in which the final smokeless
tobacco product is extruded. In some instances, the smokeless
tobacco composition in slurry form may be formed into a sheet and
allowed to dry to a moisture content, for example, of about 15
percent to about 25 percent by weight water to form a tacky or
otherwise pasty material, which is in a form capable of physical
handling. The material may then be chopped or otherwise cut into
smaller pieces using, for example, a mixer. The chopped material
may then be extruded through an extrusion device to any shape/size
desired, including shapes that may be difficult or impossible to
achieve with a mold. In some instances, the extruded product may
then be dried to achieve a desired moisture content. A similar type
process is described, for example, in U.S. Pat. No. 3,806,617 to
Smylie et al., which is incorporated herein by reference in its
entirety. Further, the smokeless tobacco composition may be
subjected to a co-extrusion process with another composition, which
may be a smokeless tobacco composition or any other non-smokeless
tobacco composition.
[0064] Shapes such as, for example, rods and cubes can be formed by
first extruding the material through a die having the desired
cross-section (e.g., round or square) and then optionally cutting
the extruded material into desired lengths. Techniques and
equipment for extruding tobacco materials are set forth in U.S.
Pat. Nos. 3,098,492 to Wursburg; 4,874,000 to Tamol et al.;
4,880,018 to Graves et al.; 4,989,620 to Keritsis et al.; 5,072,744
to Luke et al.; 5,829,453 to White et al.; and 6,182,670 to White
et al.; each of which is incorporated herein by reference.
Exemplary extrusion equipment suitable for use include food or gum
extruders, or industrial pasta extruders such as Model TP 200/300
available from Emiliomiti, LLC of Italy. In some instances, a
single machine may be capable of achieving multiple steps of the
processes described herein, such as, for example, kneader systems
available from Buss AG.
[0065] The smokeless tobacco product can be dried or moistened to
reach the final desired moisture level. The moisture content of the
smokeless tobacco product prior to use by a consumer can vary.
Typically, the moisture content of the smokeless tobacco product,
as present within a single unit of product prior to insertion into
the mouth of the user, is within the range of about 5 to about 20
weight percent, often about 8 to about 15 weight percent, more
often about 10 to about 13 weight percent, based on the total
weight of the product unit, but may vary depending upon the
specific form of the smokeless tobacco product.
[0066] The acidity or alkalinity of the smokeless tobacco product,
which is often characterized in terms of pH, can vary. Typically,
the pH of that formulation is about 6.5 or greater, and preferably
about 7.5 or greater. Typically, the pH of that formulation will
not exceed about 9.5, and often will not exceed about 9.0. A
representative tobacco formulation exhibits a pH of about 6.8 to
about 8.8 (e.g., about 7.4 to about 8.2). A representative
technique for determining the pH of a smokeless tobacco formulation
involves dispersing 5 g of that formulation in 100 ml of high
performance liquid chromatography water, and measuring the pH of
the resulting suspension/solution (e.g., with a pH meter).
[0067] The smokeless tobacco products of the invention can take any
of a number of physical forms. Certain smokeless tobacco products
are in the form of gels. The gel can be a soft gel or a hard gel.
Certain smokeless tobacco products are in the form of pastilles. As
used herein, the term "pastille" refers to a dissolvable oral
product made by solidifying a liquid or gel composition so that the
final product is a somewhat hardened solid gel. The rigidity of the
gel is highly variable. Certain products of the invention are in
the form of solids. Certain products can exhibit, for example, one
or more of the following characteristics: crispy, granular, chewy,
syrupy, pasty, fluffy, smooth, and/or creamy. In certain
embodiments, the desired textural property can be selected from the
group consisting of adhesiveness, cohesiveness, density, dryness,
fracturability, graininess, gumminess, hardness, heaviness,
moisture absorption, moisture release, mouthcoating, roughness,
slipperiness, smoothness, viscosity, wetness, and combinations
thereof.
[0068] The compositions of the present invention may be
dissolvable. As used herein, the terms "dissolve," "dissolving,"
and "dissolvable" refer to compositions having aqueous-soluble
components that interact with moisture in the oral cavity and enter
into solution, thereby causing gradual consumption of the product.
According to one aspect, the dissolvable smokeless tobacco product
is capable of lasting in the user's mouth for a given period of
time until it completely dissolves. Dissolution rates of the
present smokeless tobacco products can vary over a wide range, from
about 1 minute or less to about 60 minutes. For example, fast
release compositions typically dissolve and/or release the active
component in about 2 minutes or less, often about 1 minute or less
(e.g., about 50 seconds or less, about 40 seconds or less, about 30
seconds or less, or about 20 seconds or less). Dissolution can
occur by any means, such as melting, mechanical disruption (e.g.,
chewing), enzymatic or other chemical degradation, or by disruption
of the interaction between the components of the product. In some
embodiments, the products can be meltable as discussed, for
example, in U.S. application Ser. No. 12/854,342 to Cantrell et
al., filed Aug. 11, 2010. In other embodiments, the compositions do
not dissolve during the smokeless tobacco product's residence in
the user's mouth.
[0069] In certain embodiments, the products of the disclosure are
characterized by sufficient cohesiveness to withstand light chewing
action in the oral cavity without rapidly disintegrating. Certain
products of the disclosure typically do not exhibit a highly
deformable chewing quality as found in conventional chewing gum. In
certain embodiments, the product may temporarily adhere to a part
of the oral mucosa.
[0070] The smokeless tobacco product can be provided in any
suitable predetermined shape or form. For example, in some
embodiments, the smokeless tobacco product is provided in the form
having a general shape of a pill, pellet, tablet, coin, bead,
ovoid, obloid, cube, film, flake, stick, foam, gel, or the like. In
some embodiments, the shape is determined by the shape of the mold
in which the product is formed. Individual compositions can be
sized such that they fit entirely in the user's mouth, or such that
they fit only partially in the mouth. Thus, the preferred
dimensions can vary.
[0071] According to some embodiments, the smokeless tobacco
composition may be coated with a coating substance after being
removed from the starch mold and prior to drying. For example, a
glazing or anti-sticking coating substance, such as, for example,
CAPOL 410 (available from Centerchem, Inc.), may be applied to the
smokeless tobacco composition to provide free-flowing properties.
Outer coatings can also help to improve storage stability of the
smokeless tobacco products of the present disclosure as well as
improve the packaging process by reducing friability and dusting.
Devices for providing outer coating layers to the products of the
present disclosure include pan coaters and spray coaters, and
particularly include the coating devices available as CompuLab 24,
CompuLab 36, Accela-Cota 48 and Accela-Cota 60 from Thomas
Engineering.
[0072] An exemplary outer coating comprises a film-forming polymer,
such as a cellulosic polymer, an optional plasticizer, and optional
flavorants, colorants, salts, sweeteners or other additives of the
types set forth herein. The coating compositions are usually
aqueous in nature and can be applied using any pellet or tablet
coating technique known in the art, such as pan coating. Exemplary
film-forming polymers include cellulosic polymers such as
methylcellulose, hydroxypropyl cellulose (HPC), hydroxypropyl
methylcellulose (HPMC), hydroxyethyl cellulose, and carboxy
methylcellulose. Exemplary plasticizers include aqueous solutions
or emulsions of glyceryl monostearate and triethyl citrate.
Exemplary coating compositions and methods of application are
described in U.S. application Ser. No. 12/876,785 to Hunt et al.;
filed Sep. 7, 2010, and which is incorporated by reference
herein.
[0073] Although the foregoing description focuses on compositions
that are uniform throughout each product unit, products can also be
formed with multiple different formulations having different
properties in the same product unit. For example, two different
compositions can be deposited in a single mold to produce a layered
product. Still further, two different compositions could be
co-extruded to form a product with different characteristics across
its cross-section. Such a process could be used to provide a
product with two different compositions featuring different
dissolution rates such that a first portion of the product
dissolves at a first rate (e.g., a faster rate) and a second
portion dissolves at a second, slower rate.
[0074] According to some aspects, the tobacco particulate component
of the pastille composition may be replaced with other suitable
botanical particulate components such as, for example, tea
particulates, coffee particulates, herbal particulates, spice
particulates and/or combinations thereof. The particulates may be
typically provided in a powder form, which may be extracted from an
appropriate botanical source.
[0075] Products of the present disclosure can be packaged and
stored in any suitable packaging. See, for example, the various
types of containers for smokeless types of products that are set
forth in U.S. Pat. Nos. 7,014,039 to Henson et al.; 7,537,110 to
Kutsch et al.; 7,584,843 to Kutsch et al.; D592,956 to Thiellier
and D594,154 to Patel et al.; US Pat. Pub. Nos. 2008/0173317 to
Robinson et al.; 2009/0014343 to Clark et al.; 2009/0014450 to
Bjorkholm; 2009/0250360 to Bellamah et al.; 2009/0266837 to Gelardi
et al.; 2009/0223989 to Gelardi; 2009/0230003 to Thiellier;
2010/0084424 to Gelardi; and 2010/0133140 to Bailey et al; and US
Pat. Appl. Serial Nos. 29/342,212, filed Aug. 20, 2009, to Bailey
et al.; 12/425,180, filed Apr. 16, 2009, to Bailey et al.;
12/685,819, filed Jan. 12, 2010, to Bailey et al.; and 12/814,015,
filed Jun. 11, 2010, to Gelardi et al., which are incorporated
herein by reference.
EXPERIMENTAL
[0076] The following examples are provided to illustrate further
aspects associated with the present disclosure, but should not be
construed as limiting the scope thereof. Unless otherwise noted,
all parts and percentages are by dry weight.
Example 1
Firm Pastille
[0077] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0078] A suspension is prepared by combining sugar (360.00 g), 42DE
corn syrup (480.89 g) and water (192.80 g). The suspension is
heated to 230.degree. F. until the solids content reached
72.degree. Brix. Tobacco (360.00 g) is then slowly added to the
suspension. Additional water (185 g) is added during addition of
the tobacco to ensure that the mixture is not too thick.
Separately, a hydrated starch is prepared by adding water (144 g)
to potato starch (Perfectagel MPT, 144.01 g) and stirring and
heating the mixture to 190-200.degree. F. to give a clear solution.
The hydrated starch is quickly added to the sugar/tobacco
suspension. The resulting mixture is deposited into Nu Mould.TM.
starch molding trays and dried in an oven at 130.degree. F. for 48
hours or until a solids content of about 82.degree. Brix is
obtained. The process gives small dried gel disc-shaped products
comprising 35% tobacco and water activity A.sub.w of 0.44.
Example 2
Soft Pastille
[0079] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0080] A suspension is prepared by combining sugar (150.00 g), 42DE
corn syrup (210.02 g), dextrose (66.01 g), and water (108.10 g).
Dextrose is incorporated to maintain good fluidity of the
suspension. The suspension is heated to 230.degree. F. until the
solids content reached 72.degree. Brix. Tobacco (180.00 g) is then
slowly added to the suspension. Separately, a hydrated starch is
prepared by adding water to potato starch (Perfectagel MPT, 72.01
g) and stirring and heating the mixture to 190-200.degree. F. to
give a clear solution. The hydrated starch is quickly added to the
sugar/tobacco suspension. The resulting mixture is deposited into
Nu Mould.TM. starch molding trays and dried in an oven at
130.degree. F. for 48 hours or until a solids content of about
82.degree. Brix is obtained. The process gives medium-sized dried
gel disc-shaped products comprising 15% tobacco and water activity
A.sub.w of 0.45. These products are slightly softer and more
flexible than those of Example 1. These products also include a
higher amount of tobacco, but as shown by the A.sub.w value, this
did not affect the water activity of the gel.
Example 3
Crisp Chew
[0081] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0082] A suspension is prepared by combining sugar (157.14 g), 42DE
corn syrup (157.14 g), and water (45.28 g). Separately, a hydrated
starch is prepared by adding water (45.23 g) to starch
(Amylogum.TM. EST, 9.52 g) and stirring the mixture without heating
to give a clear solution. The hydrated starch is quickly added to
the sugar suspension and the mixture is stirred and heated at
251.degree. F. until a solids content of 85-88.degree. Brix is
obtained. The resulting mixture is transferred to a Hobart bowl
with a paddle attachment and stirred. When the temperature of the
mixture drops to about 170.degree. F., pre-melted partially
hydrogenated soybean oil (9.52 g) is added and mixing is continued.
When the temperature of the mixture drops to about 160.degree. F.,
Redi Fondant filling (9.52 g) and tobacco (131.05 g) is added and
the mixture is stirred for three minutes. The resulting sticky
dough-like material is spread onto parchment paper, rolled flat,
and left overnight. The material is cut and wrapped to give a firm,
slightly rough and crisp chew comprising 23% tobacco, 2% soybean
oil, and water activity A.sub.w of 0.46.
Example 4
Hard Chew
[0083] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0084] A suspension is prepared by combining sugar (87.14 g), 42DE
corn syrup (151.11 g), dextrose (87.04 g), and water (45.08 g).
Separately, a hydrated starch is prepared by adding water (45.15 g)
to starch (Amylogum EST, 9.16 g) and stirring the mixture without
heating to give a clear solution. The hydrated starch is quickly
added to the sugar suspension and the mixture is stirred and heated
at 251.degree. F. until a solids content of 85-88.degree. Brix is
obtained. The resulting mixture is transferred to a Hobart bowl
with a paddle attachment and stirred. When the temperature of the
mixture drops to about 170.degree. F., pre-melted partially
hydrogenated soybean oil (9.12 g) is added and mixing is continued.
When the temperature of the mixture drops to about 160.degree. F.,
Redi Fondant filling (9.52 g) and tobacco (166.41 g) is added and
the mixture is stirred for three minutes. The resulting sticky
dough-like material is spread onto parchment paper, rolled flat,
and left overnight. The material is cut and wrapped to give a hard
and rough chew, comprising 35% tobacco, 2% soybean oil, and water
activity A.sub.w of 0.41. This product is similar in texture to
that of Experiment 3; however, the higher tobacco content of this
product results in a noticeably rougher appearance.
Example 5
Soft Chew
[0085] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0086] A suspension is prepared by combining sugar (85.71 g), 42DE
corn syrup (148.87 g), dextrose (85.71 g), and water (43.00 g).
Separately, a hydrated starch is prepared by adding water (42.71 g)
to starch (Amylogum.TM. EST, 9.10 g) and stirring the mixture
without heating to give a clear solution. The hydrated starch is
quickly added to the sugar suspension and the mixture is stirred
and heated at 251.degree. F. until a solids content of
85-88.degree. Brix is obtained. The resulting mixture is
transferred to a Hobart bowl with a paddle attachment and stirred.
When the temperature of the mixture drops to about 170.degree. F.,
pre-melted partially hydrogenated soybean oil (18.05 g) is added
and mixing is continued. The amount of soybean oil is higher than
that in Example 4, in an attempt to improve the appearance of the
product. When the temperature of the mixture drops to about
160.degree. F., Redi Fondant filling (9.02 g) and tobacco (157.89
g) is added and the mixture is stirred for three minutes. The
resulting sticky but fluid dough-like material is spread onto
parchment paper, rolled flat, and left overnight. The material is
cut and wrapped to give a soft, smooth, and flexible chew,
comprising 35% tobacco, 4% soybean oil, and water activity A.sub.w
of 0.48. The product exhibits a smooth, shiny appearance and some
flexibility.
Example 6
Elastic Chew
[0087] A smokeless tobacco composition suitable for use as a
smokeless tobacco product for oral use is provided in the following
manner.
[0088] A suspension is prepared by combining sugar (85.71 g), 42DE
corn syrup (148.87 g), dextrose (85.71 g), and water (43.00 g).
Separately, a hydrated starch is prepared by adding water (42.71 g)
to starch (Amylogum CLS, 9.02 g) and stirring the mixture without
heating to give a clear solution. Amylogum CLS is used in place of
Amylogum EST to improve the elasticity of the chew. The hydrated
starch is quickly added to the sugar suspension and the mixture is
stirred and heated at 251.degree. F. until a solids content of
85-88.degree. Brix is obtained. The resulting mixture is
transferred to a Hobart bowl with a paddle attachment and stirred.
When the temperature of the mixture drops to about 170.degree. F.,
pre-melted partially hydrogenated soybean oil (18.05 g) is added
and mixing is continued. When the temperature of the mixture drops
to about 160.degree. F., Redi Fondant filling (9.02 g) and tobacco
(157.89 g) is added and the mixture is stirred for three minutes.
The resulting material is spread onto parchment paper, rolled flat,
and left overnight. The material is cut and wrapped to give a soft,
extremely elastic chew, comprising 35% tobacco and water activity
A.sub.w of 0.43.
[0089] Many modifications and other embodiments of the invention
will come to mind to one skilled in the art to which this invention
pertains having the benefit of the teachings presented in the
foregoing description. Therefore, it is to be understood that the
invention is not to be limited to the specific embodiments
disclosed and that modifications and other embodiments are intended
to be included within the scope of the appended claims. Although
specific terms are employed herein, they are used in a generic and
descriptive sense only and not for purposes of limitation.
* * * * *