Pouched products with enhanced flavor stability
Incorporating organic acids into smokeless tobacco products maintains stability and flavor by preventing discoloration and flavor loss, addressing issues of poor stability in all-white pouched products.
US20260114498A1Pending Publication Date: 2026-04-30NICOVENTURES TRADING LTD
0 Cites 0 Cited by
Patent Information
- Application Number
- US19/003565
- Authority / Receiving Office
- US · United States
- Patent Type
- Applications(United States)
- Current Assignee / Owner
- Filing Date
- 2024-12-27
- Publication Date
- 2026-04-30
AI Technical Summary
Technical Problem
Smokeless tobacco products, particularly all-white pouched products, suffer from poor stability leading to discoloration and undesirable organoleptic characteristics.
Method used
Incorporating one or more organic acids into a mixture comprising particulate filler components, water, and flavoring agents, maintaining a pH of less than 7.0, enhances flavor and color stability by preventing rapid darkening and flavor loss.
Benefits of technology
The addition of organic acids stabilizes the product's whiteness and flavor profile, maintaining enhanced stability over time, with a whiteness value greater than 40 and a delta E value less than 4, as measured by CIE and GC-MS, respectively.
✦ Generated by Eureka AI based on patent content.
Abstract
The disclosure provides products configured for oral use, the products including a mixture of a particulate filler, water, one or more organic acids, and one or more flavoring agents, the product having a pH value of less than about 7.0. The products exhibit greater stability over time with respect to whiteness and / or flavor component concentration than products which do not contain one or more organic acids.
Need to check novelty before this filing date? Find Prior Art