Oral products and methods for their manufacture

Abstract

This application discloses a lozenge and its preparation method. The lozenge provided by this application includes a first support layer, a functional layer, and a second support layer stacked sequentially. The functional layer includes an active ingredient. At least one of the first and second support layers is a flavor permeable layer containing aroma-releasing microcapsules, which contain flavor substances. When using the lozenge, pressing or rubbing with fingers or the mouth can rupture the aroma-releasing microcapsules, releasing the flavor substances within a short time, thus providing a rapid flavor experience.

Description

Technical Field

[0001] This application relates to the field of smokeless products technology, specifically to a mouth-held product and its preparation method. Background Technology

[0002] Oral lozenges contain active ingredients (such as nicotine, nicotine derivatives, and caffeine), which are released into the mouth through oral administration. In addition to active ingredients, oral lozenges typically contain flavorings, such as fragrances, which enhance the user experience. Ensuring the appropriate content of flavorings in oral lozenges, including during their preparation, is crucial for the user experience. Summary of the Invention

[0003] This application provides a mouth-sucking product and a method for preparing the same, which is used to enhance the flavor-related experience of the mouth-sucking product.

[0004] In some embodiments of this application, a mouth-held product is provided, comprising a first support layer, a functional layer, and a second support layer stacked sequentially, wherein the functional layer includes an active ingredient, and at least one of the first support layer and the second support layer is a flavor permeable layer, wherein the flavor permeable layer is a permeable layer containing aroma-releasing microcapsules, and the aroma-releasing microcapsules include flavor substances.

[0005] In some embodiments, the density of the aroma-releasing microcapsules on the side of the flavor permeable layer away from the functional layer is greater than their density on the side of the flavor permeable layer facing the functional layer.

[0006] In some embodiments, the oral article comprises at least two functional layers, with both the first support layer and the second support layer being liquid-permeable layers.

[0007] In some embodiments, an isolation layer is provided between at least two adjacent functional layers in the oral article.

[0008] In some embodiments, the aroma-releasing microcapsules are double-layered aroma-releasing microcapsules.

[0009] In some embodiments, the flavoring substance includes at least one of flavoring, sweetener, cooling agent, acidulant, and salting agent.

[0010] In some embodiments, the loading of the above-mentioned flavor substances in the aroma-releasing microcapsules is 15%-50%.

[0011] In some embodiments, the aroma-releasing microcapsules rupture under an external force of 1N to 10N to release the flavor substances.

[0012] In some embodiments, the flavor permeable layer described above also includes a film-forming agent.

[0013] In some embodiments, the functional layer further includes at least one of a film-forming agent, an adhesive, a pH adjuster, a flavoring agent, an antioxidant, and a humectant.

[0014] In some embodiments, the oral article includes a body portion and a sampling portion. The body portion includes a first support layer, a functional layer, and a second support layer. The sampling portion includes at least one of the first support layer and the second support layer.

[0015] In some embodiments, the sampling section and the main body section can be detachably connected.

[0016] In some embodiments of this application, a method for preparing the above-mentioned oral article is provided, the method comprising:

[0017] Obtain aroma-releasing microcapsules containing flavor substances, and prepare an impregnation solution containing aroma-releasing microcapsules;

[0018] The dipping solution is applied to the liquid-permeable substrate to form a flavor liquid-permeable layer;

[0019] A functional layer is prepared, and a flavor permeable layer is coated on at least one side of the functional layer to prepare the oral product.

[0020] In some embodiments, obtaining the aroma-releasing microcapsules containing flavor substances includes: dispersing the flavor substances in a first water-soluble polymer solution to form an emulsion; adding a second water-soluble polymer solution to the emulsion; stirring until homogeneous; adjusting the pH value to obtain a first dispersion, which includes a single-layer encapsulation; adding a second mixture including a first water-soluble polymer and a third water-soluble polymer to the first dispersion; stirring and adjusting the pH value to obtain a second dispersion, which includes a second-layer encapsulation; lowering the temperature of the second dispersion and adding a crosslinking agent for curing to obtain a double-layer encapsulated aroma-releasing microcapsule; wherein the first water-soluble polymer and the second water-soluble polymer are water-soluble polymers with opposite charges; and the first water-soluble polymer and the third water-soluble polymer are water-soluble polymers with opposite charges.

[0021] In some embodiments, the above-mentioned preparation of the aroma-releasing microcapsule dip coating solution includes: obtaining a slurry containing the aroma-releasing microcapsules, wherein the aroma-releasing microcapsules account for 10% to 30% of the slurry by mass; mixing the aforementioned slurry containing the aroma-releasing microcapsules with a film-forming agent to prepare a dip coating solution, wherein the mass ratio of the aroma-releasing microcapsules to the film-forming agent is 1:(0.2 to 1).

[0022] In some embodiments, the preparation of the functional layer, wherein a flavor permeable layer is covered on at least one side surface of the functional layer, includes: preparing a first film-forming liquid for preparing a first functional layer and a second film-forming liquid for preparing a second functional layer; applying the first film-forming liquid to one side of a water-repellent substrate to form a first functional layer on the surface of the water-repellent substrate; covering the side surface of the first functional layer opposite to the water-repellent substrate with a flavor permeable layer; then applying the second film-forming liquid to the other side of the water-repellent substrate (opposite to the first functional layer) to form a second functional layer; and covering the side surface of the second functional layer opposite to the water-repellent substrate with a flavor permeable layer.

[0023] In some embodiments, the preparation of the functional layer, wherein a flavor permeable layer is covered on at least one side surface of the functional layer, includes: preparing a film-forming liquid for preparing the functional layer and applying the film-forming liquid to one side of a water-repellent substrate to form the functional layer on the surface of the water-repellent substrate; the flavor permeable layer is covered on the side surface of the functional layer opposite to the water-repellent substrate.

[0024] In some embodiments, the preparation of the functional layer, wherein a flavor permeable layer is covered on at least one side surface of the functional layer, includes: preparing a first film-forming liquid for preparing a first functional layer and a second film-forming liquid for preparing a second functional layer; applying the first film-forming liquid to one side of a water-repellent substrate to form a first functional layer; covering the side surface of the first functional layer opposite to the water-repellent substrate with a flavor permeable layer; then applying the second film-forming liquid to the other side of the water-repellent substrate to form a second functional layer; and covering the side surface of the second functional layer opposite to the water-repellent substrate with a permeable substrate.

[0025] The oral product provided in this application uses a first support layer and / or a second support layer as a flavor-permeable layer, which includes flavor-releasing microcapsules containing flavor substances, ensuring that the outer layer of the oral product retains sufficient flavor substances. Furthermore, when using the oral product, pressing or rubbing with fingers, mouth, or other means can rupture the flavor-releasing microcapsules, releasing the flavor substances within in a short time, thus achieving a rapid flavor experience. Attached Figure Description

[0026] Figure 1 In a specific embodiment, the oral product consists of a main body and a sampling part. A microporous cutting line is provided between the sampling part and the main body. Here, 01 represents the main body, 02 represents the sampling part, and 03 represents the microporous cutting line. Detailed Implementation

[0027] The present application will now be described in further detail through specific embodiments. In the following embodiments, many details are described to facilitate a better understanding of the present application. However, those skilled in the art will readily recognize that some features may be omitted in different situations, or may be replaced by other elements, materials, or methods. In some cases, certain operations related to the present application are not shown or described in the specification. This is to avoid obscuring the core parts of the present application with excessive description. For those skilled in the art, detailed description of these related operations is not necessary; they can fully understand the related operations based on the description in the specification and general technical knowledge in the art.

[0028] Furthermore, the features, operations, or characteristics described in the specification can be combined in any suitable manner to form various embodiments. At the same time, the steps or actions in the method description can be rearranged or adjusted in a manner obvious to those skilled in the art. Therefore, the various orders in the specification and drawings are only for the clear description of a particular embodiment and do not imply a necessary order, unless otherwise stated that a particular order must be followed.

[0029] The serial numbers assigned to components in this document, such as "first" and "second," are used only to distinguish the described objects and have no sequential or technical meaning. The terms "connection" and "linkage" used in this application, unless otherwise specified, include both direct and indirect connections (linkages).

[0030] As mentioned earlier, all existing oral products require drying during the manufacturing process. However, drying results in the loss of flavor compounds, such as fragrances, leading to insufficient aroma on the outer layer and a short release time. Although these problems can be improved by adjusting drying time and adopting multi-stage baking, the process conditions are not easy to control.

[0031] To address the aforementioned problems, this application provides a sublingual article comprising a first support layer, a functional layer, and a second support layer stacked sequentially. The functional layer includes an active ingredient, and at least one of the first and second support layers is a flavor permeable layer containing aroma-releasing microcapsules, the aroma-releasing microcapsules comprising flavor substances.

[0032] In this application, the first support layer and the second support layer provide support for the functional layer, and at least one of the first support layer and the second support layer is a liquid-permeable layer. The liquid-permeable layer allows liquids (such as water) to pass through, enabling the active ingredients in the functional layer to be released into the oral cavity. The liquid-permeable layer is prepared using a liquid-permeable substrate, which is a hydrophilic material, including but not limited to at least one of non-woven fabrics, cotton or silk textiles, edible paper-based materials (such as glutinous rice paper), and porous polymer films. The flavor-permeable layer is a liquid-permeable layer containing aroma-releasing microcapsules.

[0033] In some embodiments, both support layers of the oral product are flavor-permeable layers, meaning both the first and second support layers are flavor-permeable layers. The two flavor-permeable layers can be the same or different. For example, the content of aroma-releasing microcapsules in the two flavor-permeable layers may differ, or the flavor substances in the aroma-releasing microcapsules may differ, allowing for personalized customization and production according to user needs.

[0034] In some embodiments, one of the first support layer and the second support layer is a flavor permeable layer, and the other is a normal permeable layer. The normal permeable layer is a permeable layer that does not contain aroma-releasing microcapsules, which helps to enrich the user experience.

[0035] In some embodiments, one of the first and second support layers is a flavor-permeable layer, and the other is a liquid-impermeable layer. The liquid-impermeable layer is made of a water-repellent substrate and does not have water-permeable properties. The water-repellent substrate includes, but is not limited to, at least one of water-repellent fabric, PTFE film, and PE film. When using such oral products, users can place the liquid-impermeable layer close to the gums, which helps prevent gum irritation and protect gum health.

[0036] In some embodiments, the oral product includes at least two functional layers, in which the first support layer and the second support layer are both liquid-permeable layers, which can effectively ensure the release of active ingredients in the functional layers.

[0037] In some embodiments, an isolation layer, which is a liquid-impermeable layer, is provided between at least two adjacent functional layers. The functional layers on both sides of the isolation layer may be the same or different. When the functional layers on both sides of the isolation layer are different, they may be different in terms of the type and concentration of active ingredients, or they may be different in other formulation components to achieve different sustained-release effects, tastes, or textures.

[0038] In some embodiments, a sampling portion may be provided in the oral product for convenient use. The oral product includes a body and a sampling portion. The body includes a first support layer, a functional layer, and a second support layer. The sampling portion includes at least one of the first and second support layers. When using the product, contact with the sampling portion is sufficient, thus avoiding premature or unnecessary release of flavor substances caused by friction or compression of the flavor-releasing microcapsules on the body during handling, ensuring the integrity of the oral product body before confirmed use. In some embodiments, the sampling portion includes only a portion of the structure of the first support layer; in some embodiments, the sampling portion includes only a portion of the structure of the second support layer; in some embodiments, the sampling portion includes portions of both the first and second support layers; in some embodiments, the structure of the sampling portion in the thickness direction is substantially consistent with the body. In some embodiments, there may be two or more sampling portions, spaced apart on the outer periphery of the body.

[0039] In some embodiments, the sampling section and the main body are detachably connected; that is, they can be separated by various means such as tear lines or easily breakable structures, through tearing or other methods. One such implementation is as follows: Figure 1 As shown, a micro-hole cutting line 03 is provided between the main body 01 and the sampling part 02.

[0040] Flavor compounds are compounds that impart a specific odor and / or taste, affecting the oral experience of a product. Flavor compounds include, but are not limited to, flavorings, sweeteners, cooling agents, acidulants, and salting agents. In some embodiments, the flavor compounds within the flavor-releasing microcapsules can be one or more. By blending multiple flavor compounds, different flavors can be created, resulting in a more personalized experience.

[0041] In some embodiments, the aroma-releasing microcapsules are double-layered aroma-releasing microcapsules. Double-layered aroma-releasing microcapsules have a higher encapsulation efficiency; the double layer can more effectively capture and fix flavor substances (such as fragrances), reducing the loss of flavor substances during the preparation process. Simultaneously, the double layer provides better physical barriers and sustained-release properties; the double-layered wall material effectively increases the diffusion path, more effectively blocking oxygen, light, and moisture, significantly improving the storage stability of flavor substances. Furthermore, the double layer provides better mechanical strength; the double-layered structure can typically withstand greater mechanical stress and is less prone to damage during processing such as dip coating, lamination, and cutting, effectively ensuring the integrity of the microcapsules in the final product.

[0042] In some embodiments, the loading of flavor substances in the aroma-releasing microcapsules is 15%-50%.

[0043] In this application, the aroma-releasing microcapsules can be released by friction or pressure from fingers, mouth, etc. For example, after removing the oral product, gently rubbing or pressing the product with fingers will apply mechanical force that breaks the wall material of the aroma-releasing microcapsules, releasing the flavor substances. In some embodiments, the aroma-releasing microcapsules rupture under an external force of 1N to 10N to release the flavor substances.

[0044] In this application, aroma-releasing microcapsules can be combined with a liquid-permeable substrate to prepare a flavor-permeable layer using methods such as dip coating (immersion or scraping). In some embodiments, the density of aroma-releasing microcapsules on the side of the flavor-permeable layer away from the functional layer is greater than the density on the side of the flavor-permeable layer facing the functional layer. In actual production, to ensure a more uniform distribution of aroma-releasing microcapsules, they are generally prepared as a slurry and applied to the surface of the liquid-permeable substrate by spraying or coating. Due to capillary action and surface tension, the solid particles (microcapsules) in the slurry tend to migrate at the evaporation front, often forming a higher concentration on the evaporation surface (i.e., the outermost layer). Therefore, the density of the aforementioned aroma-releasing microcapsules on the side of the flavor-permeable layer away from the functional layer is greater than their density on the side of the flavor-permeable layer facing the functional layer. Because the surface layer of the flavor-permeable layer has a higher density of aroma-releasing microcapsules, it is easier for users to generate aroma through friction when using oral products, which helps to improve the user experience.

[0045] In some embodiments, the flavor permeable layer includes a film-forming agent. The aroma-releasing microcapsule slurry is mixed with the film-forming agent to prepare a coating solution, which is then uniformly applied to the surface of the permeable substrate by immersion or scraping. During this process, the aroma-releasing microcapsules penetrate into the interior and surface of the fiber network of the permeable substrate (e.g., nonwoven fabric). During drying, as moisture evaporates and the film-forming agent (e.g., HPMC) cures, the aroma-releasing microcapsules are better fixed at fiber intersections and surfaces, ensuring a high density distribution of the aroma-releasing microcapsules on the surface of the flavor permeable layer.

[0046] In some embodiments, the functional layer includes, in addition to the active ingredient, at least one of the following: film-forming agent, binder, pH adjuster, flavoring agent, antioxidant, and humectant.

[0047] In some embodiments, the active ingredient includes, but is not limited to, at least one of nicotine and nicotine derivatives. Nicotine includes natural nicotine and synthetic nicotine. Nicotine derivatives include one or more of nicotine salts, nicotine in a matrix such as a glycobase or an organometallic complex, nicotine-resin combinations, nicotine inclusion complexes, and non-covalently bound nicotine. Non-covalently bound nicotine includes nicotine lactate, nicotine malate, nicotine salicylate, nicotine cyclodextrin-encapsulated complexes, nicotine hydrochloride, nicotine dihydrochloride, nicotine tartrate, nicotine tartrate dihydrate, nicotine sulfate, zinc nicotine chloride, and nicotine benzoate, etc. Nicotine derivatives also include nicotine containing substituents, such as one or more mixtures of 6-methylnicotine, 6-methylnicotine lactate, 6-methylnicotine malate, 6-methylnicotine salicylate, 6-methylnicotine cyclodextrin encapsulated complex, 6-methylnicotine hydrochloride, 6-methylnicotine dihydrochloride, 6-methylnicotine tartrate, 6-methylnicotine tartrate dihydrate, 6-methylnicotine sulfate, 6-methylnicotine zinc chloride, and 6-methylnicotine benzoate.

[0048] In some embodiments, the active ingredient may also include substances with specific medical or other active properties, such as one of caffeine, theophylline, tea polyphenols, vitamins, etc.

[0049] In some embodiments, the film-forming agent includes, but is not limited to, at least one of hydroxypropyl cellulose, hydroxypropyl methylcellulose, pullulan, sodium alginate, gelatin, gum arabic, pregelatinized starch, maltodextrin, β-cyclodextrin, etc.

[0050] In some embodiments, the adhesive includes, but is not limited to, at least one of hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), sodium alginate, gelatin, gum arabic, pullulan, pregelatinized starch, maltodextrin, etc.

[0051] In some embodiments, the pH adjuster includes, but is not limited to, at least one of sodium bicarbonate, sodium carbonate, sodium citrate, etc.

[0052] In some embodiments, the flavoring agent includes, but is not limited to, at least one of flavoring, sweetener, cooling agent, acidulant, and salting agent.

[0053] In some embodiments, the antioxidants include, but are not limited to, at least one of vitamin E (tocopherol), tea polyphenols, rosemary extract, licorice extract, bamboo leaf flavonoids, and amla extract.

[0054] In some embodiments, the humectant includes, but is not limited to, at least one of glycerin, propylene glycol, sorbitol, xylitol, ethylene glycol (which also has preservative properties), and ethylene glycol glucoside.

[0055] This application also provides a method for preparing the above-mentioned oral article, the method comprising:

[0056] Obtain aroma-releasing microcapsules containing flavor substances, and prepare an impregnation solution containing aroma-releasing microcapsules;

[0057] The dipping solution is applied to the liquid-permeable substrate to form a flavor liquid-permeable layer;

[0058] A functional layer is prepared, and a flavor permeable layer is coated on at least one side of the functional layer to prepare the oral product.

[0059] In some embodiments, the above-mentioned aroma-releasing microcapsules can be prepared by complex coagulation, in which two water-soluble polymer materials with opposite charges are used as wall materials. After adjusting the pH or temperature, they combine due to electrostatic interaction to form a complex, the solubility decreases and phase separation occurs, and finally coagulates into microcapsules.

[0060] In some embodiments, the aroma-releasing microcapsules are double-layered aroma-releasing microcapsules. The preparation method of the double-layered aroma-releasing microcapsules includes: dispersing the flavor substance in a first water-soluble polymer solution to form an emulsion; adding a second water-soluble polymer solution to the emulsion; stirring until homogeneous; adjusting the pH value to obtain a first dispersion, which includes a single-layered encapsulated capsule; adding a second mixture including a first water-soluble polymer and a third water-soluble polymer to the first dispersion; stirring and adjusting the pH value to obtain a second dispersion, wherein the second dispersion includes a secondary encapsulated capsule; lowering the temperature of the second dispersion and adding a crosslinking agent for curing to obtain the double-layered aroma-releasing microcapsules, wherein the first and second water-soluble polymers are water-soluble polymers with opposite charges, and the first and third water-soluble polymers are water-soluble polymers with opposite charges.

[0061] In some embodiments, the suspension containing aroma-releasing microcapsules prepared in the above preparation is allowed to settle, the supernatant is discarded, or it is centrifuged and concentrated to obtain a slurry containing aroma-releasing microcapsules with a solid content of 10%-30% for later use.

[0062] In some embodiments, water-soluble polymeric materials include, but are not limited to, gelatin, sodium carboxymethyl cellulose, gum arabic, etc., which can be selected and combined according to the above principles based on the charge characteristics of the polymeric materials to prepare the double-layer wall material of the aroma-releasing microcapsules.

[0063] In some embodiments, reagents suitable for adjusting pH include, but are not limited to, at least one of citric acid, acetic acid, sodium bicarbonate, sodium carbonate, sodium hydroxide, sodium citrate, etc.

[0064] In some embodiments, the cross-linking agent of the solidified capsule includes, but is not limited to, at least one of transglutaminase (TG enzyme), glutaraldehyde, genipin, tannic acid, calcium chloride, etc.

[0065] In some embodiments, the preparation of the impregnation solution for the aroma-releasing microcapsules includes: obtaining a slurry comprising the aroma-releasing microcapsules, wherein the aroma-releasing microcapsules account for 10% to 30% of the slurry by mass; mixing the aforementioned slurry containing the aroma-releasing microcapsules with a film-forming agent to prepare an impregnation solution, wherein the mass ratio of the aroma-releasing microcapsules (dry weight) to the film-forming agent (dry weight) is 1:(0.2 to 1).

[0066] In some specific embodiments, the preparation of the above-mentioned dip coating solution includes: using the above-mentioned concentrated slurry containing aroma-releasing microcapsules and 5% (w / v) aqueous solution of hydroxypropyl methylcellulose (HPMC) as a film-forming binder, and stirring evenly at a mass ratio of aroma-releasing microcapsule solids (dry weight) to HPMC solids (dry weight) of 1: (0.2~1) to prepare a dip coating solution suitable for coating.

[0067] In some embodiments, the liquid-permeable substrate is uniformly coated with an impregnation solution by dipping or scraping to form a flavor-permeable layer.

[0068] In some embodiments, a first film-forming liquid for preparing the functional layer and a second film-forming liquid for preparing the second functional layer are prepared. The first film-forming liquid is coated on one side of a water-repellent substrate to form a first functional layer on the surface of the water-repellent substrate. A flavor permeable layer is applied to the side of the first functional layer facing away from the water-repellent substrate. The second film-forming liquid is then coated on the other side of the water-repellent substrate facing away from the first functional layer to form a second functional layer. The flavor permeable layer is applied to the side of the second functional layer facing away from the water-repellent substrate, and the mixture is dried to obtain a film. The film is then cut using an ultrasonic cutter to produce a mouthpiece. The mouthpiece includes a first flavor permeable layer, a first functional layer, a separating layer, a second functional layer, and a second flavor permeable layer, which are sequentially stacked.

[0069] In some embodiments, a film-forming solution for preparing the functional layer is prepared and coated onto one side of a water-repellent substrate to form a functional layer; a flavor permeable layer is applied to the side of the functional layer facing away from the water-repellent substrate, and the layer is dried to obtain a film; the film is cut using an ultrasonic cutter to produce a mouthpiece. The mouthpiece includes a flavor permeable layer (first support layer), a functional layer, and a separating layer (second support layer) stacked sequentially.

[0070] In some specific embodiments, the above method can be further further peeled off from the water-repellent substrate, that is: a film-forming liquid for preparing the functional layer is prepared and applied to one side of the water-repellent substrate to form a functional layer on the surface of the water-repellent substrate; a flavor permeable layer is applied to the side of the functional layer facing away from the water-repellent substrate. At this time, the water-repellent substrate is peeled off, and a permeable substrate or a flavor permeable layer is applied to the other side of the functional layer facing away from the flavor permeable layer.

[0071] In some embodiments, a first film-forming liquid for preparing the functional layer and a second film-forming liquid for preparing the second functional layer are prepared. The first film-forming liquid is coated on one side of a water-repellent substrate to form a first functional layer. A flavor-permeable layer is applied to the surface of the first functional layer opposite to the water-repellent substrate. The second film-forming liquid is then coated on the other side of the water-repellent substrate to form a second functional layer. A permeable substrate is applied to the surface of the second functional layer opposite to the water-repellent substrate, and the layer is dried to obtain a film. The film is then cut using an ultrasonic cutter to produce a mouthpiece. The mouthpiece includes a flavor-permeable layer (first support layer), a first functional layer, a separating layer, a second functional layer, and a normal permeable layer (second support layer) stacked sequentially.

[0072] Example 1 Oral product and its preparation method

[0073] The oral product in this example has a structure consisting of a flavor permeable layer, a functional layer, a barrier layer, another functional layer, and a flavor permeable layer stacked sequentially. The two flavor permeable layers have the same composition, and the two functional layers also have the same composition. The permeable substrate in the flavor permeable layer is non-woven fabric, and the barrier layer uses water-repellent fabric.

[0074] 1. Preparation process

[0075] 1) Preparation of aroma-releasing microcapsules: As shown in Table 1, the fragrance and gelatin solution were mixed and emulsified and dispersed at a certain speed for 10 min to form an emulsion. Then, sodium carboxymethyl cellulose solution was added, and the mixture was stirred at a constant speed at 45℃. The pH was adjusted with 10% acetic acid to form single-layer encapsulation, and stirring was continued for 20 min. Then, a mixture of gelatin and gum arabic was added to the gelatin / sodium carboxymethyl cellulose dispersion, and the pH was adjusted while stirring until a second-layer encapsulation was formed. Ice water was added to cool the reaction system to below 10℃, TG enzyme was added to solidify and adjust the pH to 10, and the mixture was stirred for 2 h. The mixture was allowed to stand until the microcapsules completely settled, and then washed until neutral to obtain a slurry containing double-layer encapsulated aroma-releasing microcapsules.

[0076] Table 1. Preparation formula of aroma-releasing microcapsules

[0077] Raw materials / components Number of portions by weight Dosage (parts) for Example 1 Blueberry and Raspberry Flavoring 5~25 20 Sodium carboxymethyl cellulose 0.5~ 2.0 1.5 gelatin 3 ~ 8 5 acetic acid 0.1~5 0.2 gum arabic 2~ 6 5 TG enzyme 0.06~0.8 0.2 water Appropriate amount Appropriate amount

[0078] 2) Nonwoven fabric impregnation: The slurry containing aroma-releasing microcapsules obtained in step 1) is mixed with 5% (w / w) hydroxypropyl methylcellulose aqueous solution at a dry weight ratio of aroma-releasing microcapsules to hydroxypropyl methylcellulose of 1: (0.5 - 2), stirred evenly, and prepared into an impregnation solution.

[0079] The nonwoven fabric is evenly coated with the above-mentioned coating solution by impregnation or scraping.

[0080] 3) Prepare the functional layer coating solution

[0081] (1) Prepare a functional layer film-forming emulsion. Its components are shown in Table 2 by dry matter mass percentage.

[0082] Table 2 Formulations for the preparation of functional layer membrane solutions

[0083] Raw materials / components Number of portions by weight Dosage (parts) for Example 1 Hydroxypropyl methylcellulose 5~90 15 nicotine 0.5~10 5 pullulan 5~90 30 Sodium alginate 1~50 10 Sweetener (WS-23) 0.1~1 1 Cooling agent (sucralose) 0.1~1 1 Blueberry and Raspberry Flavoring 1~15 10 Sodium bicarbonate 1~10 1 glycerin 1~20 5 water 5~90 22

[0084] (2) Film-forming emulsion preparation process:

[0085] Pour purified water into a beaker and start stirring (100~500 rpm). Raise the water temperature to 70℃. First, dissolve the gum arabic in the water, then slowly pour the hydroxypropyl methylcellulose, pullulan, and sodium alginate into the mixing tank while stirring. After they are completely dispersed, start homogenizing (10000~20000 rpm) until completely dissolved.

[0086] Add nicotine, flavoring, cooling agent, and sweetener to the above solution and stir (50-200 rpm) until completely dissolved. Adjust the pH to 7-10 with sodium bicarbonate; defoam under vacuum for 10-20 minutes until all bubbles are eliminated to obtain a film-forming emulsion (for later use).

[0087] 4) Coating: Coat the film-forming emulsion onto one side of the water-repellent cloth, and dry the emulsion in an oven until it is semi-dry (drying conditions: 50~70℃, 15~20min), with a coating thickness of 25~300um.

[0088] 5) Cover the nonwoven fabric coated with microcapsules in step 2) onto the side coated with the functional layer in step 4) and dry it.

[0089] 6) Coating: Coat the film-forming emulsion prepared in step 3) onto the other side of the water-repellent cloth (the side with the film-forming emulsion coated in step 4). Dry the emulsion in an oven until semi-dry, with a coating thickness of 25~300um, under the same conditions as in step 4).

[0090] 7) Cover the side of the nonwoven fabric coated with microcapsules in step 2) with the side coated with the functional layer in step 6 (the side not covered by nonwoven fabric), and dry it (under the same conditions as step 5).

[0091] 8) Cut the membrane into a suitable size using an ultrasonic cutter.

[0092] 2. Experiments and Tests

[0093] To better illustrate the effect of the oral product in this example, a control example 1 was set up. The oral product of control example 1 has a structure consisting of a conventional liquid-permeable layer, a functional layer, a barrier layer, another functional layer, and a conventional liquid-permeable layer stacked sequentially. The only difference between control example 1 and example 1 is that the liquid-permeable layer does not contain aroma-releasing microcapsules, and only a non-woven fabric is used to prepare the liquid-permeable layer. The other functional layers, the water-permeable substrate of the liquid-permeable layer, the barrier layer, and other related components are exactly the same. The taste evaluation results of both are shown in Table 3.

[0094] Table 3. Flavor evaluation results of oral products containing aroma-releasing microcapsules and comparative examples.

[0095]

[0096] The above examples illustrate this application only to aid understanding and are not intended to limit its scope. Those skilled in the art to which this application pertains can make various simple deductions, modifications, or substitutions based on the ideas presented.

Claims

1. A mouth-held product, characterized in that, It includes a first support layer, a functional layer and a second support layer stacked in sequence, wherein the functional layer includes an active ingredient, and at least one of the first support layer and the second support layer is a flavor permeable layer, wherein the flavor permeable layer is a permeable layer containing aroma-releasing microcapsules, and the aroma-releasing microcapsules include flavor substances.

2. The oral article according to claim 1, characterized in that, The density of the aroma-releasing microcapsules on the side of the flavor permeable layer away from the functional layer is greater than the density of the aroma-releasing microcapsules on the side of the flavor permeable layer facing the functional layer.

3. The oral article according to claim 1, characterized in that, The oral article includes at least two functional layers, wherein the first support layer and the second support layer are both liquid-permeable layers.

4. The oral article according to claim 3, characterized in that, An isolation layer is provided between at least two adjacent functional layers.

5. The oral article according to any one of claims 1 to 4, characterized in that, The aroma-releasing microcapsules are double-layered microcapsules; and / or, The flavoring substance includes at least one of flavoring, sweetener, cooling agent, acidulant, and saltiness agent; and / or, The flavor compounds are loaded into the aroma-releasing microcapsules at a rate of 15%-50%; and / or, The aroma-releasing microcapsules rupture under an external force of 1N to 10N to release the flavor substances; and / or, The flavor permeable liquid layer further includes a film-forming agent; and / or, The functional layer further includes at least one of the following: film-forming agent, adhesive, pH adjuster, flavoring agent, antioxidant, and humectant.

6. The oral article according to any one of claims 1 to 4, characterized in that, The oral article includes a body portion and a sampling portion. The body portion includes a first support layer, the functional layer, and a second support layer. The sampling portion includes at least one of the first support layer and the second support layer.

7. The oral article according to claim 6, characterized in that, The sampling section and the main body section can be detachably connected.

8. A method for preparing a mouth-held product, characterized in that, The method for preparing the oral article as described in any one of claims 1 to 7 comprises: Obtain aroma-releasing microcapsules containing flavor substances, and prepare an impregnation solution containing the aroma-releasing microcapsules; The dipping solution is applied to a liquid-permeable substrate to form a flavor-permeable layer; Prepare a functional layer and cover at least one side surface of the functional layer with the flavor permeable layer to prepare the oral product.

9. The preparation method according to claim 8, characterized in that, The preparation method shall satisfy at least one of the following conditions: (I) The aroma-releasing microcapsule is a double-layered microcapsule, and obtaining the aroma-releasing microcapsule containing flavor substances includes: The flavor substance is dispersed in a first water-soluble polymer solution to form an emulsion. A second water-soluble polymer solution is added to the emulsion, and the mixture is stirred evenly and the pH is adjusted to obtain a first dispersion. The first dispersion includes single-capsule coatings. A second mixture comprising a first water-soluble polymer material and a third water-soluble polymer material is then added to the first dispersion. The mixture is stirred and the pH is adjusted to obtain a second dispersion, wherein the second dispersion comprises a secondary encapsulation. The temperature of the second dispersion is lowered and a crosslinking agent is added for curing to obtain the aroma-releasing microcapsules, wherein the first water-soluble polymer material and the second water-soluble polymer material are water-soluble polymer materials with opposite charges, and the first water-soluble polymer material and the third water-soluble polymer material are water-soluble polymer materials with opposite charges. (II) The preparation of the impregnation solution comprising the aroma-releasing microcapsules includes: Obtain a slurry comprising the aroma-releasing microcapsules, wherein the aroma-releasing microcapsules account for 10% to 30% of the slurry by mass. The slurry is mixed with a film-forming agent to prepare the dip coating solution, wherein the mass ratio of the aroma-releasing microcapsules to the film-forming agent is 1:(0.2~1).

10. The preparation method according to claim 8, characterized in that, The preparation of the functional layer, wherein the flavor permeable layer is covered on at least one surface of the functional layer, includes one of the following: (I) Prepare a first film-forming liquid and a second film-forming liquid, apply the first film-forming liquid to one side of the water-repellent substrate to form a first functional layer on the surface of the water-repellent substrate; cover the flavor permeable layer on the side of the first functional layer away from the water-repellent substrate; and then apply the second film-forming liquid to the other side of the water-repellent substrate to form a second functional layer. The flavor permeable layer is applied to the surface of the second functional layer that is away from the water-repellent substrate. (II) Prepare a film-forming liquid and apply the film-forming liquid to one side of a water-repellent substrate to form the functional layer on the surface of the water-repellent substrate; The flavor permeable layer is applied to the surface of the functional layer that is away from the water-repellent substrate. (III) Prepare a first film-forming liquid and a second film-forming liquid, and apply the first film-forming liquid to one side of the water-repellent substrate to form a first functional layer on the surface of the water-repellent substrate; cover the flavor permeable layer on the side of the first functional layer away from the water-repellent substrate; then apply the second film-forming liquid to the other side of the water-repellent substrate to form a second functional layer; cover the permeable substrate on the side of the second functional layer away from the water-repellent substrate.

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