Effervescent fruity nicotine bagged buccal cigarette and preparation method thereof

Abstract

The invention discloses an effervescent fruity nicotine bag-type buccal cigarette. The effervescent fruity nicotine bag-type buccal cigarette is formed by packaging an effervescent powder mixture in a non-woven fabric bag, the effervescent powder mixture comprises the following components in percentage by weight: 5%-8% of sorbitol, 19%-24% of isomaltitol, 10%-13% of sodium bicarbonate, 13%-15% of citric acid, 38%-42% of microcrystalline cellulose, 1.1%-1.3% of fruity compound essence, 0.6%-1.0% of nicotine, 0.3%-0.5% of a sweetening agent, 0.2%-0.4% of vitamin E micro powder and 2.5%-3.5% of glycerol. The invention further discloses a preparation method of the buccal cigarette. The effervescent fruity nicotine bag-type buccal cigarette has the advantages that the shape is matched with the oral cavity, the functions are synergetic, the flavor is diversified, and the process and stability of the preparation method are realized.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of tobacco, and particularly relates to a nicotine oral delivery product, and more particularly discloses a fruit-flavored nicotine pouch with effervescent type and a preparation method thereof. BACKGROUND

[0002] The nicotine pouch product in the prior art has the following technical defects: 1. Non-uniform nicotine release efficiency, which easily leads to a sudden increase in the local nicotine concentration in the oral cavity, increasing the use irritation; 2. Limited flavor design, only 2-3 single flavors can be realized, lacking an arbitrary flavor compounding scheme, and no synergistic mechanism of flavor components and effervescent bubbles is established, and the flavor experience is single; 3. Fuzzy process details, the powder mixing uniformity control method and the key parameters of non-woven fabric packaging are not clear, the technical repeatability is poor, and the product quality stability is difficult to guarantee.

[0003] Therefore, the present application is proposed. SUMMARY

[0004] The present application provides a powder-shaped fruit-flavored nicotine pouch with effervescent type packaged with non-woven fabric, realizing the synergistic effect of effervescent fun, nicotine slow-release effect and reduced nicotine irritation, and having the advantages of flavor diversity, good oral adaptability and strong stability, meeting the adult nicotine supplement demand.

[0005] The fruit-flavored nicotine pouch with effervescent type of the present application uses non-woven fabric to package the effervescent substrate in powder form, generates mild bubbles through the effervescent reaction and the action of oral saliva, realizes the uniform and relatively persistent release of nicotine and fruit flavor components, improves the use safety, comfort and fun, is suitable for adult nicotine supplement scenes in various environments, and does not contain tobacco components.

[0006] The technical scheme of the present application is as follows:

[0007] The first aspect of the present application discloses a fruit-flavored nicotine pouch with effervescent type, which is an effervescent powder mixture packaged in a non-woven fabric bag; the effervescent powder mixture comprises the following weight components: sorbitol 5%-8%, isomalt 19%-24%, sodium bicarbonate 10%-13%, citric acid 13%-15%, microcrystalline cellulose 38%-42%, fruit flavor composite essence 1.1%-1.3%, nicotine 0.6-1.0%, sweetener 0.3%-0.5%, vitamin E micro powder 0.2%-0.4%, and glycerol 2.5%-3.5%.

[0008] Preferably, the nonwoven fabric is a 100-120 mesh viscose fiber-polypropylene composite with a basis weight of 25 g / m² and a thickness of 0.15-0.2 mm; the nonwoven bag size is 37 mm × 12 mm; the nonwoven fabric is heat-sealed into a nonwoven bag with a heat-sealing temperature of 120-140℃ and a heat-sealing strength ≥ 5 N / 15 mm.

[0009] Preferably, the effervescent powder mixture in the non-woven bag is 0.6g ± 0.03g; the weight of a single bag is 0.6g, in powder form, and the nicotine content is 3.6mg-6.0mg. This meets the requirements for mouth-held cigarette size.

[0010] Preferably, the oral cigarette is placed at 40℃±2℃ and relative humidity 75%±5% for 30 days, with a nicotine oxidation rate ≤5%, a flavor retention rate ≥85%, no powder clumping, and a powder flowability ≤30s / 100g.

[0011] Preferably, the fruit flavoring compound is any one or more of green grape flavoring, orange flavoring, blueberry flavoring, or watermelon flavoring.

[0012] The second aspect of this invention discloses a method for preparing the oral cigarette, comprising the following steps:

[0013] (1) Powder pretreatment: Sorbitol, isomaltitol, sodium bicarbonate, citric acid, microcrystalline cellulose, sweetener and vitamin E are sieved through a screen to remove impurities and large particles;

[0014] (2) Stepwise mixing: In the first stage, sorbitol, isomaltitol, and microcrystalline cellulose are stirred at 200 r / min for 10-15 min at 25-30℃ to form a basic powder; in the second stage, sodium bicarbonate is added and stirred at 180 r / min for 8-10 min; in the third stage, the fruit flavor compound is mixed with glycerin and sprayed into the system and stirred at 150 r / min for 5-8 min; in the fourth stage, nicotine and vitamin E are added, and finally citric acid is added and stirred at 180 r / min for 6-8 min to obtain the effervescent powder mixture;

[0015] (3) Non-woven fabric packaging: 0.6g±0.03g effervescent powder mixture is quantitatively filled into a pre-heat-sealed non-woven fabric bag with a size of 37mm×12mm, and the opening of the non-woven fabric bag is heat-sealed; thus, the effervescent fruit-flavored nicotine bag with smoke is obtained.

[0016] Preferably, the particle size of sorbitol, isomaltitol, microcrystalline cellulose, or vitamin E is 80-120 mesh; the particle size of sodium bicarbonate and citric acid is 100-150 mesh; and the particle size of sweetener is 120-150 mesh.

[0017] Preferably, the purity of nicotine is ≥99.5%.

[0018] Preferably, a heat sealing temperature of 120-140℃ and a heat sealing time of 1-2 seconds are sufficient to achieve a heat sealing strength of ≥5N / 15mm.

[0019] The composition and function description of each component of the effervescent powder mixture of the present invention are shown in Table 1 below:

[0020] Table 1 Composition of Effervescent Powder Mixture

[0021]

[0022] Detailed steps of the oral cigarette preparation method of the present invention:

[0023] Step 1: Powder Pretreatment: Sorbitol, isomaltitol, sodium bicarbonate, citric acid, microcrystalline cellulose, sweetener, and vitamin E are passed through sieves of corresponding mesh sizes. Sorbitol, isomaltitol, microcrystalline cellulose, and vitamin E are passed through an 80-120 mesh sieve; sodium bicarbonate and citric acid are passed through a 100-150 mesh sieve; and the sweetener is passed through a 120-150 mesh sieve. This removes impurities and large particles, ensuring uniform particle size for all powder components and guaranteeing effective subsequent mixing.

[0024] Step 2: Mix in stages:

[0025] First stage: The pretreated sorbitol, isomaltitol and microcrystalline cellulose are put into a three-dimensional mixer and stirred at 200 r / min for 10-15 min at 25-30℃ to form a uniform basic powder system.

[0026] Second stage: Add pretreated sodium bicarbonate to the base powder and continue stirring at 180 r / min for 8-10 min to make the sodium bicarbonate evenly dispersed and form a uniformly dispersed mixture.

[0027] Third stage: Mix the fruit flavor compound essence with glycerin to form a flavor-glycerin mixture. Spray the mixture into the above mixture while stirring at 150r / min for 5-8min to ensure that the flavor is evenly attached to the powder surface.

[0028] Fourth stage: Add nicotine powder and vitamin E powder to the system, and finally add pretreated citric acid (add the acid source later to avoid premature effervescence reaction). Stir at 180 r / min for 6-8 min to obtain a uniform effervescent powder mixture.

[0029] Step 3: Non-woven bag packaging: Select 100-120 mesh breathable non-woven fabric, the non-woven fabric material is viscose fiber-polypropylene composite, the basis weight is 25g / ㎡, and the thickness is 0.15-0.2mm; the non-woven bag is obtained by pre-heat sealing the non-woven fabric, the size is 37mm×12mm, the heat sealing temperature is 120-140℃, and the heat sealing strength is ≥5N / 15mm; use an automatic packaging machine to quantitatively fill the non-woven bag with effervescent powder mixture, each bag is filled with 0.6g±0.03g; heat seal the non-woven fabric at a heat sealing temperature of 120-140℃ and a heat sealing time of 1-2s; thus obtaining the effervescent fruit-flavored nicotine pouch type for smoking.

[0030] The beneficial effects of this invention are:

[0031] 1. The effervescent fruit-flavored nicotine pouch of the present invention has the advantage of being well-suited to the oral cavity: it adopts a "powder + non-woven fabric packaging" design, the non-woven fabric has a mesh size of 100-120 mesh, which is breathable and liquid-permeable, ensuring smooth release of effervescent bubbles; avoiding the problem of uneven disintegration of traditional tablets; the particle size of the effervescent powder is precisely controlled at 80-150 mesh, with good flowability (≤30s / 100g), and no risk of clumping; the size of the non-woven fabric pouch is 37mm×12mm, which fits the oral cavity and conforms to the gums without foreign body sensation.

[0032] 2. The effervescent fruit-flavored nicotine pouch-type oral cigarette of the present invention has synergistic advantages: the CO2 bubbles generated by the effervescent reaction simultaneously achieve the triple functions of "fun to use - slow release of nicotine - reduction of nicotine irritation"; combined with the dispersing effect of microcrystalline cellulose, it avoids a sudden increase in local nicotine concentration, and the nicotine irritation reduction rate is ≥90%, improving the safety and comfort of oral cigarette use.

[0033] 3. The effervescent fruit-flavored nicotine pouch of the present invention has the advantage of flavor diversity: it supports single flavors such as green grape, orange, blueberry, and watermelon, as well as any compound flavors, without type limitations; by dissolving fruit flavorings with glycerin, its uniformity in the powder is improved, and the flavor layering and duration (≥20min) are significantly better than existing products.

[0034] 4. The effervescent fruit-flavored nicotine pouch of the present invention has advantages in terms of process and stability in preparation method: key parameters such as the mesh size of powder sieving, the speed and time of step mixing, and the heat sealing temperature of non-woven fabric packaging are clearly defined, and the technology has strong repeatability; under extreme high temperature and high humidity conditions, the nicotine oxidation rate is ≤5%, the flavor retention rate is ≥85%, and the stability is better than existing patented products. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without inventive effort are within the scope of protection of this invention.

[0036] Example 1: Blueberry flavored effervescent nicotine packet with cigarette inside.

[0037] 1. Effervescent powder mixture composition: Sorbitol 29mg, Isomaltitol 122mg, Sodium bicarbonate 59mg, Citric acid 73mg, Microcrystalline cellulose 225mg, Blueberry complex flavor (liquid) 6.5mg, Nicotine 5mg, Sucralose 2.0mg, Vitamin E powder 1.1mg, Glycerin 15mg; All powder components are sieved through corresponding mesh sizes, i.e., sorbitol, isomaltitol, microcrystalline cellulose, and Vitamin E through 80-120 mesh sieve, sodium bicarbonate and citric acid through 100-150 mesh sieve, and sweeteners through 120-150 mesh sieve; impurities and large particles are removed to ensure uniform particle size of each powder component and guarantee subsequent mixing effect;

[0038] 2. Preparation steps: Follow the above-mentioned "powder pretreatment - stepwise mixing - non-woven fabric encapsulation" process. The heat sealing temperature for non-woven fabric encapsulation is 130℃, and the heat sealing time is 1.5s. Specific steps are as follows:

[0039] Step 1: Powder pretreatment: Sorbitol, isomaltitol, sodium bicarbonate, citric acid, microcrystalline cellulose, sweetener, and vitamin E are passed through sieves of corresponding mesh sizes to remove impurities and large particles, ensuring uniform particle size of each powder component and guaranteeing subsequent mixing effects;

[0040] Step 2: Step-by-step mixing: First stage: Add pretreated sorbitol, isomaltitol, and microcrystalline cellulose to a three-dimensional mixer and stir at 200 rpm for 10 minutes at 25°C to form a uniform basic powder system; Second stage: Add pretreated sodium bicarbonate to the basic powder and continue stirring at 180 rpm for 8 minutes to evenly disperse the sodium bicarbonate and form a uniformly dispersed mixture; Third stage: Mix the fruit flavor compound with glycerin to form a flavor-glycerin mixture, and spray it onto the above mixture while stirring at 150 rpm for 8 minutes to ensure that the flavor is evenly adhered to the powder surface; Fourth stage: Add nicotine powder and vitamin E micro powder to the system, and finally add pretreated citric acid (the acid source is added last to avoid premature effervescence reaction), and stir at 180 rpm for 8 minutes to obtain a uniformly mixed effervescent powder mixture;

[0041] Step 3: Non-woven bag packaging: Select 100-120 mesh breathable non-woven fabric, the non-woven fabric material is viscose fiber-polypropylene composite, the basis weight is 25g / ㎡, and the thickness is 0.15-0.2mm; the non-woven bag is obtained by pre-heat sealing the non-woven fabric, the size is 37mm×12mm, the heat sealing temperature is 130℃, and the heat sealing strength is ≥5N / 15mm; use an automatic packaging machine to quantitatively fill the non-woven bag with effervescent powder mixture, each bag is filled with 0.6g±0.03g; heat seal the non-woven fabric at a heat sealing temperature of 130℃ and a heat sealing time of 1.5s; thus obtaining the effervescent fruit-flavored nicotine pouch-type cigarette.

[0042] 3. Performance indicators: Effervescent bubble duration 20 min; nicotine irritation reduction rate 92%; after being placed at 40℃±2℃ and relative humidity 75%±5% for 30 days, the flavor retention rate is 88%, the powder is free of clumping, and the nicotine oxidation rate is 4.2%.

[0043] Example 2: Green grape-orange flavored effervescent nicotine packet cigarette

[0044] 1. Effervescent powder mixture composition: Sorbitol 28mg, Isomaltitol 120mg, Sodium Bicarbonate 58mg, Citric Acid 72mg, Microcrystalline Cellulose 222mg, Green Grape-Orange Complex Flavoring (Liquid, Blueberry Extract: Watermelon Extract = 1:1.2) 6.8mg, Nicotine 5mg, Sucralose 1.8mg, Vitamin E Micropowder 1.2mg, Glycerin 16.0mg; All powder components have passed through corresponding mesh sieves, i.e., sorbitol, isomaltitol, microcrystalline cellulose, and Vitamin E through 80-120 mesh sieves, sodium bicarbonate and citric acid through 100-150 mesh sieves, and sweeteners through 120-150 mesh sieves; impurities and large particles are removed to ensure uniform particle size of each powder component and guarantee subsequent mixing effect;

[0045] 2. Preparation steps: Follow the above-mentioned "powder pretreatment - stepwise mixing - non-woven fabric encapsulation" process. The heat sealing temperature for non-woven fabric encapsulation is 135℃, and the heat sealing time is 1.2s. Specific steps are as follows:

[0046] Step 1: Powder pretreatment: Sorbitol, isomaltitol, sodium bicarbonate, citric acid, microcrystalline cellulose, sweetener, and vitamin E are passed through sieves of corresponding mesh sizes to remove impurities and large particles, ensuring uniform particle size of each powder component and guaranteeing subsequent mixing effects;

[0047] Step 2: Step-by-step mixing: First stage: Add pretreated sorbitol, isomaltitol, and microcrystalline cellulose to a three-dimensional mixer and stir at 200 rpm for 10 minutes at 25°C to form a uniform basic powder system; Second stage: Add pretreated sodium bicarbonate to the basic powder and continue stirring at 180 rpm for 8 minutes to evenly disperse the sodium bicarbonate and form a uniformly dispersed mixture; Third stage: Mix the fruit flavor compound with glycerin to form a flavor-glycerin mixture, and spray it onto the above mixture while stirring at 150 rpm for 8 minutes to ensure that the flavor is evenly adhered to the powder surface; Fourth stage: Add nicotine powder and vitamin E micro powder to the system, and finally add pretreated citric acid (the acid source is added last to avoid premature effervescence reaction), and stir at 180 rpm for 8 minutes to obtain a uniformly mixed effervescent powder mixture;

[0048] Step 3: Non-woven bag packaging: Select 100-120 mesh breathable non-woven fabric, the non-woven fabric material is viscose fiber-polypropylene composite, the basis weight is 25g / ㎡, and the thickness is 0.15-0.2mm; the non-woven bag is obtained by pre-heat sealing the non-woven fabric, the size is 37mm×12mm, the heat sealing temperature is 135℃, and the heat sealing strength is ≥5N / 15mm; use an automatic packaging machine to quantitatively fill the non-woven bag with effervescent powder mixture, each bag is filled with 0.6g±0.03g; heat seal the non-woven fabric at a heat sealing temperature of 135℃ and a heat sealing time of 1.2s; thus obtaining the effervescent fruit-flavored nicotine pouch-type cigarette.

[0049] 3. Performance indicators: Effervescent bubble duration 22 min; nicotine irritation reduction rate 93%; flavor uniformity carried by bubbles improved by 35% compared to single flavor; oral compatibility score 9.2 out of 10; after 30 days of storage at 40℃±2℃ and 75%±5% relative humidity, flavor retention rate 89%, no powder clumping, and nicotine oxidation rate 3.8%.

[0050] The above embodiments are described in detail, but they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention.

Claims

1. A type of effervescent fruit-flavored nicotine pouch-shaped oral cigarette, characterized in that, It is an effervescent powder mixture packaged in a non-woven bag; the effervescent powder mixture includes the following components by weight: sorbitol 5%-8%, isomaltitol 19%-24%, sodium bicarbonate 10%-13%, citric acid 13%-15%, microcrystalline cellulose 38%-42%, fruit flavoring compound 1.1%-1.3%, nicotine 0.6%-1.0%, sweetener 0.3%-0.5%, vitamin E micro powder 0.2%-0.4%, and glycerin 2.5%-3.5%.

2. The oral cigarette according to claim 1, characterized in that, The nonwoven fabric is a 100-120 mesh viscose fiber-polypropylene composite with a basis weight of 25 g / m² and a thickness of 0.15-0.2 mm; the nonwoven bag size is 37 mm × 12 mm; the nonwoven bag is obtained by heat sealing the nonwoven fabric at a temperature of 120-140℃ and a heat sealing strength ≥ 5 N / 15 mm.

3. The oral cigarette according to claim 2, characterized in that, The effervescent powder mixture in the non-woven bag is 0.6g ± 0.03g.

4. The oral cigarette according to claim 1, characterized in that, The oral cigarette, when placed at 40℃±2℃ and relative humidity 75%±5% for 30 days, exhibits a nicotine oxidation rate ≤5%, a flavor retention rate ≥85%, no powder clumping, and a powder flowability ≤30s / 100g.

5. The oral cigarette according to claim 1, characterized in that, The fruit flavoring compound is any one or more of the following: green grape flavoring, orange flavoring, blueberry flavoring, or watermelon flavoring.

6. The method for preparing oral tobacco according to any one of claims 1-5, characterized in that, Includes the following steps: (1) Powder pretreatment: Sorbitol, isomaltitol, sodium bicarbonate, citric acid, microcrystalline cellulose, sweetener and vitamin E are sieved through a screen to remove impurities and large particles; (2) Stepwise mixing: In the first stage, sorbitol, isomaltitol and microcrystalline cellulose are stirred at 200 r / min for 10-15 min at 25-30℃ to form a basic powder; in the second stage, sodium bicarbonate is added and stirred at 180 r / min for 8-10 min. In the third stage, the fruit flavor compound essence and glycerin are mixed and sprayed into the system, and stirred at 150 r / min for 5-8 min; in the fourth stage, nicotine and vitamin E are added, and finally citric acid is added, and stirred at 180 r / min for 6-8 min to obtain the effervescent powder mixture. (3) Non-woven fabric packaging: 0.6g±0.03g effervescent powder mixture is quantitatively filled into a pre-heat-sealed non-woven fabric bag with a size of 37mm×12mm, and the opening of the non-woven fabric bag is heat-sealed; thus, the effervescent fruit-flavored nicotine bag with smoke is obtained.

7. The preparation method according to claim 6, characterized in that, Sorbitol, isomaltitol, microcrystalline cellulose, or vitamin E have a particle size of 80-120 mesh; sodium bicarbonate and citric acid have a particle size of 100-150 mesh; and sweeteners have a particle size of 120-150 mesh.

8. The preparation method according to claim 6, characterized in that, The purity of nicotine is ≥99.5%.

9. The preparation method according to claim 6, characterized in that, The heat sealing temperature is 120-140℃, and the heat sealing time is 1-2 seconds.

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