Method for producing flavored particulate solid dispersions

Inactive Publication Date: 2009-12-10
SWEDISH MATCH NORTH AMERICA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0027]Each of the representative prior art patents, discussed above, has certain disadvantages as compared to the production of the materials of the present invention. Several of these prior art methods require specialized spray drying, mixing or extrusion equipment, employ mixtures of several excipients, and may result in the degradation or evaporation of flavors. Still others are limited in the range of particle size that may be produced, as well as in flavor loading as a percent of total material weight. The high temperatures required in several of these aforementioned methods may compromise flavor stability by thermal degradation and encapsulation efficiency by inducing volatilization. Further, the extensive use of polysaccharides and organic acids as primary matrix and encapsulation materials may further impact flavor stability promoting trans-esterification and other degradative processes.
[0028]It is an object of the present invention to overcome these disadvantages by providing a method for producing flavoring materials consisting of a flavor and a simple matrix material that are GRAS or approved for use in food, and that will be stable under extremely adverse conditions, greater than 50% moisture, high Ph, high temperature stability (60° C.), yet be released in the oral cavity.
[0029]It is a further object of the present invention to provide a method of producing such materials at temperatures sufficiently low so as to minimize volatilization and degradation of the additive components during processing.
[0030]It is yet another object of the present invention to provide a method to produce such materials

Problems solved by technology

Several of these prior art methods require specialized spray drying, mixing or extrusion equipment, employ mixtures of several excipients, and may result in the degradation or evaporation of flavors.
Still others are limited in the range of particle size that may b

Method used

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  • Method for producing flavored particulate solid dispersions
  • Method for producing flavored particulate solid dispersions
  • Method for producing flavored particulate solid dispersions

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0058]Experiments to date have demonstrated a high capacity for waxes to absorb and disperse methyl salicylate (e.g., as much as 15% in paraffin). In addition, methyl salicylate-loaded wax particles have been produced by dispersion of a molten wax-methyl salicylate solution in hot aqueous ethanol with rapid agitation and cooling.

[0059]The evaluation of a series of GRAS materials for use as sustained-release methyl salicylate matrices has led to the selection of cetyl alcohol and PEG 8000 as promising candidates. Cetyl alcohol affords steady, reproducible yet delayed methyl salicylate release in artificial saliva. PEG 8000-methyl salicylate dispersions lead to a burst of methyl salicylate, with a more delayed release when dispersed in tobacco.

[0060]Self-emulsified cetyl alcohol particles prepared from aqueous emulsions also give relatively steady, sustained delivery. Flavored cetyl alcohol particles, combined with neat methyl salicylate dispersed in tobacco, offer another alternative...

example 2

[0074]Individual flavor reservoirs or some other type of ‘flavor-pak’ might be included in a snuff can or in a snuff pouch for sustained flavor release. Alternatively, snuff might be incorporated directly into such a flavored matrix in order to make a buccal pellet. Such a reservoir or pellet might be comprised of a tablet, a punch or some other flavor-matrix mass. Accordingly, an initial evaluation of the release characteristics of methyl salicylate from the solid dispersions was performed using fused punches. These punches, rather similar to a tablet, were prepared by removing a uniform, 6 mm diameter disc from a 2 mm thick solid dispersion produced as described in the scheme of FIG. 1. The punches, uniform in size and surface area, were homogeneous in methyl salicylate content (20% w / w). Normalized for weight, the punches were placed in a 20 mL glass vial, and 10 mL artificial saliva (see p. 30, para. 3; Na et al.) was gently added with slow stirring at 37° C. At the indicated ti...

example 3

[0077]As stated, the punches described in the previous Example afford both an initial assessment of methyl salicylate release from the various matrix materials, as well as a proof of concept model for flavor release from an individual reservoir. Flavor-loaded matrix particles, which might be dispersed into loose, tinned snuff, offer another option for sustained-release delivery. Size, color and texture could be optimized for flavor delivery and consumer acceptance. The larger surface area-to-volume ratio of particles may offer more rapid flavor release. In addition, several methods are available for the production of such particles, including comminution of a solid dispersion, spraying molten solutions and various emulsion technologies.

[0078]A series of methyl salicylate particles were produced by grinding the cooled solid dispersions previously described in a glass mortar and pestle, then passing the particles through standard testing sieves. Light microscopy revealed that the part...

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PUM

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Abstract

A method for producing flavoring materials consisting of a flavor and a simple matrix material that are GRAS or approved for use in food, and that will be stable under extremely adverse conditions, greater than 50% moisture, high pH, high temperature stability (60° C.), yet be released in the oral cavity; without the use of organic solvents, and with the use of inexpensive materials and unsophisticated equipment.

Description

[0001]This application claims the benefit of the filing date of U.S. Provisional Patent Application Ser. No. 61 / 001,225, filed Oct. 31, 2007, pursuant to 35 U.S.C. § 120.FIELD OF THE INVENTION[0002]The present invention relates to particulate flavored-material and more particularly to particulate flavored materials comprising a flavor dispersed in or otherwise entrapped within an edible matrix that can be used to release favors and aromas in a controlled manner in consumer products, including tobacco, and methods for preparing and using the same.BACKGROUND OF THE INVENTION[0003]Flavor encapsulation is employed to protect flavors from degradation, to produce flavoring materials that may be dispersed in bulk commodities, and to produce flavoring materials with modified release characteristics. Volatile oils, perfumes, food extracts and other flavor modifiers have been successfully encapsulated and employed in a variety of consumer products. Flavor encapsulation has been achieved using...

Claims

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Application Information

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IPC IPC(8): A24B15/00A23L27/00
CPCA23L1/22008A23L1/22025A24B15/283A24B13/00A23L1/2205A23L27/70A23L27/74A23L27/79
Inventor WORTHEN, DAVID R.JOHNSON, DAVIDDELUCA, PATRICK P.BLASL, PAOLO
Owner SWEDISH MATCH NORTH AMERICA
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