Oral pouch containing flavoring ingredients immobilized within a polysaccharide matrix

Abstract

This invention relates to an oral pouch containing a flavoring material. The flavoring material comprises one or more flavoring compounds at least partially immobilized within a polysaccharide matrix. The pouch is characterized by improved sensory properties and storage stability.

Description

Technical Field

[0001] The present invention relates to an oral pouch containing a flavoring material. The flavoring material includes one or more flavor compounds at least partially immobilized within a polysaccharide matrix. The pouch is characterized by improved sensory properties and storage stability.

Background Art

[0002] Oral pouches are known and typically contain food-grade fillers such as nicotine, flavors, and plant fibers.

[0003] International Patent Publication No. 2009 / 056609A1 describes a wet smokeless tobacco product containing a flavorant encapsulated in a hydrophobic encapsulant. The hydrophobic encapsulant disintegrates during use of the product that releases the flavorant. A disadvantage of this product is that the encapsulated flavorant is released by a single rupture. Therefore, this product does not provide a consistent strong flavor during use, but rather the flavor intensity rapidly fades. [[ID=I7]]

[0004] Therefore, there is a need for a pouch that achieves sustained flavor release and is characterized by improved sensory properties. At the same time, the pouch must have excellent storage stability.

[0005] Object of the Invention Therefore, an object of the present invention is to provide an oral pouch that provides a better sensory experience than known oral pouches. Another object is to provide an oral pouch having improved storage stability.

[0006] The oral pouch described below meets the above objects.

Summary of the Invention

[0007] In one embodiment, the present invention relates to an oral pouch formed of a moisture-permeable material and comprising a dry substrate, wherein the dry substrate has a water content of about 12% by weight or less and comprises a flavoring material, the flavoring material comprising one or more flavoring compounds at least partially immobilized within a polysaccharide matrix.

[0008] In a preferred embodiment, the flavoring material further comprises a support material. In a further preferred embodiment, the flavoring material is in the form of a sheet, pellets, filaments, or particles. In a further preferred embodiment, the flavoring material is in the form of a sheet or a cut portion thereof, and the flavoring material comprises a first layer formed of a support material and a second layer formed of a polysaccharide matrix on which one or more flavoring compounds are at least partially immobilized, the second layer being placed on the first layer.

[0009] In a more preferred embodiment, the polysaccharide matrix comprises polysaccharides and an emulsifier. In a preferred embodiment, the weight ratio of polysaccharides to emulsifier in the polysaccharide matrix is ​​about 5:2 to about 10000:1, preferably about 3:1 to about 100:1, and more preferably about 5:1 to about 50:1. In a more preferred embodiment, the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, and more preferably about 4 to about 5.

[0010] In a more preferred embodiment, the flavoring material comprises gellan gum in an amount ranging from 5% to 99.9% by weight of the flavoring material on a dry mass basis. In a preferred embodiment, the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, and combinations thereof. In a more preferred embodiment, the polysaccharide matrix comprises gellan gum as the sole polysaccharide, or gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose. In a preferred embodiment, the weight ratio of gellan gum to at least one further polysaccharide is about 1:16 to about 100:1, preferably about 1:5 to about 10:1, and more preferably about 1:2 to about 6:1.

[0011] In a further preferred embodiment, the flavoring material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and combinations thereof. In a further preferred embodiment, one or more flavoring compounds are selected from the group consisting of terpenoids, phenylpropanoids, and combinations thereof, and it is preferable that one or more flavoring compounds are terpenoids selected from the group consisting of menthol-limonene, thymol, and carvacrol, or eugenol as a phenylpropanoid, and combinations thereof. In a preferred embodiment, the flavoring material further comprises fibers, preferably cellulose fibers. [Brief explanation of the drawing]

[0012] [Figure 1] Figure 1 is a scanning electron microscope (SEM) image of the flavor material prepared according to sample preparation 4 described below. SEM observation of the immobilized material fragment embedded in wax illustrates the network of retention and storage sections created by the present invention. [Figure 2]Figure 2 shows a study of the release of flavor compounds from pouches exposed to artificial saliva (enzymes incubated at 37°C and stirred at 20 rpm for 0, 5, and 10 minutes). The dashed line represents the reference commercially available pouch (Shiro trademark Tingling mint), and the triangular pattern represents the flavor materials prepared according to sample preparation 4 (Example 4). [Modes for carrying out the invention]

[0013] This invention provides an oral pouch that offers a superior sensory experience compared to known pouches. Simultaneously, the pouch exhibits improved storage stability.

[0014] The pouch of the present invention comprises a dry substrate and a flavoring material. The flavoring material comprises one or more flavoring compounds at least partially immobilized within a polysaccharide matrix.

[0015] One or more flavor compounds are at least partially immobilized within the polysaccharide matrix, and since the pouch contains a dry substrate, the storage stability of the pouch is improved. That is, because one or more flavor compounds are retained within the polysaccharide matrix, their undesirable release from the pouch during storage is avoided. Furthermore, degradation of the polysaccharide matrix due to interaction with the substrate in the pouch during storage is avoided.

[0016] During use, the pouch is placed in the user's mouth, where it comes into contact with saliva. Saliva enters the pouch, gradually releasing flavor compounds immobilized within the polysaccharide matrix into the user's mouth. To achieve sustained flavor release, the pouch of this invention maintains flavor intensity for a longer period than known pouches. This provides a superior sensory experience. Furthermore, consistency of the user experience across pouches is achieved.

[0017] The pouch of the present invention may contain one or more active ingredients (e.g., nicotine, caffeine, etc.), a filler, and other additives.

[0018] Definitions and Terms Unless otherwise defined, all technical and scientific terms used herein have their commonly understood meanings.

[0019] Unless otherwise defined, any feature within any aspect or embodiment of the Invention may be combined with any feature within any other aspect or embodiment of the Invention, and those skilled in the art will understand that such combinations are encompassed within the original disclosure of this application. This also applies to the possibility of combinations of elements from a list of species within the definitions of broader terms that differ from one another, and the aforementioned possibilities of individualized combinations are expressly intended and within the direct and obvious disclosure of this application. This also applies particularly to all embodiments described in the sections relating to systems and their components with respect to other aspects, e.g., dosage forms of those systems. This also applies, however not exclusively, to the endpoints of the scope disclosed herein. For example, if a given substance is disclosed as being present in a composition in a concentration range of XY% or AB%, it should be understood that this application expressly discloses not only the ranges XY% and AB%, but also the ranges XB%, AY%, and, numerically, YA% and BX%. Each of these ranges, and combinations of ranges, should be understood as contemplated and directly and obviously disclosed in this application.

[0020] Similarly, it should be understood that the section headings used throughout this application are solely for organizational purposes and do not give any exclusive character to the disclosure relating to aspects or embodiments of the invention referred to in any particular section heading. Therefore, the section headings do not preclude any combination of the disclosures within any one section heading to a corresponding or similar context provided under another section heading. In fact, such in-section disclosures are explicitly within the disclosures of this application.

[0021] As used herein, each of the terms "comprising", "having", and "containing", including their grammatical variations, is intended in a non-exclusive sense to mean "including", but not necessarily "consisting of", and does not exclude elements in addition to those explicitly listed as being present. As used herein, the terms "comprising", "having", and "containing", and their grammatical variations, indicate that components other than those explicitly listed may be present, but are not essential. Thus, these terms, as a limiting case, include embodiments in which no elements other than those listed exist, for example, in the generally accepted sense of "consisting of".

[0022] As used herein, the phrase "consisting of", and its grammatically related variations, mean that no other elements other than those listed exist. Thus, considering the above definition of "comprising" (and grammatically and semantically related terms), the term "consisting of" means a limiting scenario within the meaning of "comprising".

[0023] Unless otherwise indicated, the percentages indicating the degree to which a particular component is included in a mixture or composition refer to weight / weight (w / w) percentages. Similarly, unless otherwise indicated, the ratios specified herein are weight ratios.

[0024] Unless otherwise stated, any range designation in this application using two bracket values ​​X and Y, or a hyphen ("-") separating two bracket ratios, should be understood as meaning and disclosing a specific range that includes both endpoint values ​​X and Y. The same applies to ranges expressed as "X to Y". Thus, range expressions "XY", "X to Y", "X to Y", "XY", and "X to Y" should be understood as meaning and disclosing a range that includes the endpoint value X, all values ​​between X and Y, and the endpoint value Y.

[0025] As used herein, when "about" refers to a particular value, e.g., the endpoint of a range, the term "about" encompasses and discloses a certain variation in the vicinity of the specifically recited value itself in addition to the specifically recited value itself. Such variations can arise from normal measurement variations, such as in the weighing or dispensing of various substances by methods known to those skilled in the art. The term "about" should be understood to encompass and disclose a range of variations above and below the indicated specific value, and the percentage values are relative to the specifically recited value itself as follows: The term "about" can encompass and disclose variations of ±5.0%. The term "about" can encompass and disclose variations of ±4.5%. The term "about" can encompass and disclose variations of ±4.0%. The term "about" can encompass and disclose variations of ±3.5%. The term "about" can encompass and disclose variations of ±3.0%. The term "about" can encompass and disclose variations of ±2.5%. The term "about" can encompass and disclose variations of ±2.0%. The term "about" can encompass and disclose variations of ±1.5%. The term "about" can encompass and disclose variations of ±1.0%. The term "about" can encompass and disclose variations of ±0.5%. In relation to a specifically recited value, the term "about" can encompass and disclose the exact specifically recited value itself, regardless of any explicit reference to the inclusion of this exact specific value, and even when there is no explicit indication that the term "about" includes a specific exact recited value, this exact specific value is still included within the range of variations created by the term "about" and is thus disclosed in this application. Unless otherwise stated, when the term "about" is recited before the first endpoint of a numerical range but not before the second endpoint of that range, this term, and the variability it implies in the range and disclosure, refers to both the first endpoint and the second endpoint of the range. For example, an enumerated range of "about X to Y" should be read as " about X to about Y". The same applies to an enumerated range of ratios. For example, an enumerated weight ratio range of "about X:Y - A:B" should be read as a weight ratio of "(about X):(about Y) - (about A):(about B)".

[0026] As used herein, the term “the combination” refers to any combination in any proportion. That is, the term encompasses any combination of the enumerated features in any relative quantity (e.g., any two enumerated features, any combination of any three enumerated features, etc.). Those skilled in the art will readily be able to determine which quantities may be used in accordance with the intent of the invention.

[0027] As used herein, the term "pouch" refers to a container formed of a breathable material that seals a cavity. Pouches are adapted for oral use. The breathable material can be a fibrous material such as a woven or nonwoven fabric. Nonwoven fabrics can be made from cellulose-based materials, polyester fibers, viscose, sisal, wool fibers, or a combination thereof. The breathable material is not water-soluble.

[0028] As used herein, the term "moisture permeability" means that moisture can pass through the pouch material in both directions, namely from the oral cavity to the inside of the pouch and from the inside (rear) of the pouch to the oral cavity.

[0029] As used herein, the term "oral use" means that the pouch is adapted for use in the user's mouth. Therefore, the pouch has a shape and size that allows it to be placed in the user's mouth. During use, the saliva in the user's mouth allows one or more of the pouch's components (e.g., flavor compounds) to pass through the user's mouth.

[0030] As used herein, the term "dry" means a water content of 12% by weight or less. As used herein, the term "water content" means water content by weight, expressed in terms of mass (weight), as follows: u = m w / m s And here, m w m is the mass of water. sis the mass of the solid. The water content can be determined by the Karl Fischer method, in particular according to ISO 6488:2021 - Tobacco and tobacco products - Determination of water content - Karl Fischer method.

[0031] As used herein, the term “substrate” refers to the entire contents of the pouch (i.e., all materials contained within the container formed of the moisture-permeable material described above). These include flavoring materials, any fillers, and any other additives.

[0032] The pouch may contain an active ingredient. As used herein, the term “active ingredient” refers to a substance that has a modulating, e.g., stimulating, effect on the user’s nervous system. Non-limiting examples of active ingredients include nicotine, caffeine, anatabine, one or more cannabinoids, and combinations thereof in any proportion. As used herein, the term “nicotine” refers to a nicotine donor. A nicotine donor can be any nicotine compound. Such nicotine compounds may include nicotine in free base form (i.e., unprotonated form), as a salt, as a complex, or as a solvate. An example of a nicotine complex is a nicotine resin complex, in which nicotine is bound to an ion exchange resin such as nicotine polarilex. Examples of nicotine salts are benzoates, hydrochlorides, dihydrochlorides, monotartrates, bisartrates, sulfates, salicylates, citrates, stearates, glutarates, aspartates, palmitates, and lactates.

[0033] As used herein, the term “cannabinoid” refers to a diverse class of chemical compounds that act on cannabinoid receptors in cells that alter neurotransmitter release in the brain, also known as the endocannabinoid system. Ligands for these receptor proteins include endocannabinoids naturally produced in the bodies of animals, phytocannabinoids found in cannabis, and synthetic cannabinoids that are artificially produced. Cannabinoids found in cannabis include, but are not limited to, cannabigerol (CBG), cannabichromene (CBC), cannabidiol (CBD), tetrahydrocannabinol (THC), cannabinol (CBN), cannabinodiol (CBDL), cannabicyclol (CBL), cannabivarin (CBV), tetrahydrocannabivarin (THCV), cannabidivarin (CBDV), cannabichromevaline (CBCV), cannabigerovaline (CBGV), cannabigerol monomethyl ether (CBGM), cannabinerol acid, cannabidiolic acid (CBDA), cannabinol propyl variant (CBNV), cannabitriol (CBO), tetrahydrocannabinolic acid (THCA), and tetrahydrocannabivaric acid (THCV A). Any combination thereof in any proportion is also possible and is disclosed in the context of this invention.

[0034] As used herein, the term “flavor compound” refers to a flavor or aromatic substance that can alter the sensory properties of a pouch. Examples of sensory properties that can be modified by flavor compounds include taste (e.g., sweet, salty, sour, bitter), mouthfeel, moisture, coolness / heat, and / or aroma / fragrance. Flavor compounds may be natural or synthetic, and the flavor characteristics they impart may be described as, but are not limited to, freshness, sweetness, saltiness, umami, herbal, confectionery, floral, fruity, or spicy. Specific types of flavoring agents include, but are not limited to, menthol, peppermint, spearmint, licorice, anethole, geranium, lemon oil, orange oil, grapefruit oil, bergamot oil, vanilla, coffee, coconut, almond, pecan, walnut, peanut, hazelnut, ginger, fennel, clove, anise, cardamom, coriander, basil, oregano, rosemary, thyme, sage, jasmine, lavender, wintergreen, cocoa, and coumarin, as well as any combination thereof. Furthermore, flavoring compounds may contain tobacco flavor. Flavoring compounds may also be volatile compounds. As used herein, “volatile” refers to a chemical substance that readily forms vapor at ambient temperature (i.e., a chemical substance that has a higher vapor pressure at a given temperature compared to a non-volatile substance). Typically, volatile flavoring components have a molecular weight of less than about 400 Da and often contain at least one carbon-carbon double bond, a carbon-oxygen double bond, or both. Examples of volatile flavor compounds include alcohols, aldehydes, aromatic hydrocarbons, ketones, esters, terpenes, terpenoids, trigeminal sensates, or combinations thereof. Non-limiting examples of aldehydes include vanillin, ethyl vanillin, p-anisaldehyde, hexanal, furfural, isovaleraldehyde, cuminaldehyde, benzaldehyde, and citronellal. Non-limiting examples of ketones include 1-hydroxy-2-propanone and 2-hydroxy-3-methyl-2-cyclopentenone-1-one.Non-limiting examples of esters include allyl hexanoate, ethyl heptanoate, ethyl hexanoate, isoamyl acetate, and 3-methylbutyl acetate. Non-limiting examples of terpenes include sabinene, limonene, gamma-terpinene, beta-famecene, nerolidol, thujone, myrcene, geraniol, nerol, citronellol, linalool, and eucalyptol. Preferred flavor compounds include mint and fruity flavors. Combinations of these in any proportion are also possible and disclosed.

[0035] In one embodiment of the present invention, one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids, and combinations thereof. As used herein, the term "terpenoid" refers to natural products and related compounds derived from isoprene units containing oxygen in various functional groups. Non-limiting examples include menthol, limonene, thymol, and carvacrol, and combinations thereof. As used herein, the term "phenylpropanoid" refers to natural products and related compounds derived from propylbenzene containing oxygen in various functional groups. Non-limiting examples include eugenol, anethole, estragole, and combinations thereof.

[0036] In this invention, one or more flavor compounds are immobilized at least partially within a polysaccharide matrix. As used herein, the term “polysaccharide matrix” refers to a three-dimensional network of polysaccharide molecules formed by gelling polysaccharides.

[0037] As used herein, the term “partially immobilized within a polysaccharide matrix” (or grammatically relevant variations thereof) means that at least a portion of one or more flavor compounds are trapped within the polysaccharide matrix. This is achieved by incorporating one or more flavor compounds into the mixture used to form the polysaccharide matrix before the formation of the matrix (i.e., before the gelation of the polysaccharides). Thus, one or more flavor compounds are retained within the polysaccharide matrix. The polysaccharide matrix remains stable during storage of the pouch. During use of the pouch, moisture and / or enzymes present in the user’s saliva gradually permeate and / or break down the polysaccharide matrix, releasing one or more flavor compounds trapped within the matrix.

[0038] In one embodiment of the present invention, the flavoring material further comprises a support material. As used herein, the term “support material” refers to a material that can be used as a base on which a polysaccharide matrix may be placed. Non-limiting examples of support materials include paper (e.g., plug wrap paper), other cellulosic materials such as dried plant leaves (e.g., dried tobacco leaves), or fibrous materials such as cotton, recycled viscose, or yarn.

[0039] In one embodiment of the present invention, the flavor material is in the form of a sheet or a cut portion thereof, and the flavor material comprises a first layer formed of a support material and a second layer formed of a polysaccharide matrix on which one or more flavor compounds are at least partially immobilized, the second layer being placed on the first layer. As used herein, the term “sheet” refers to a thin material having a width and length substantially greater than its thickness. As used herein, the term “placed on” (or grammatically related variations thereof) means that the layer formed of the polysaccharide matrix on which one or more flavor compounds are at least partially immobilized is placed on the surface of the layer formed of the support material, and the two layers are bonded to each other.

[0040] As used herein, the term “pellet” refers to a small object typically ranging from 0.1 to 1 square meter in size and having a nearly spherical or nearly cylindrical shape. As used herein, the term “filament” refers to a thin, flexible, thread-like object. As used herein, the term “particle” refers to a small, nearly spherical object.

[0041] As used herein, the term “emulsifier” means a surface-active compound or composition that stabilizes a mixture of two or more immiscible liquids. Non-limiting examples of emulsifiers include lecithin, propylene glycol monoesters, monoglycerides of vegetable fatty acids, sorbitan esters, sucrose esters, and any combination thereof.

[0042] The flavoring materials of the present invention may contain fibers. As used herein, the term “fiber” means a natural or synthetic substance that is significantly longer than it is wide. Preferred fibers are cellulose fibers.

[0043] Oral pouch The present invention provides an oral pouch formed of a moisture-permeable material and comprising a dry substrate. The dry substrate has a water content of about 12% by weight or less and comprises a flavoring material, the flavoring material comprising one or more flavoring compounds at least partially immobilized within a polysaccharide matrix.

[0044] In one preferred embodiment, the dry substrate has a water content of about 5% to 10% by weight, preferably about 6% to 9% by weight, and more preferably about 7% to 8% by weight.

[0045] The flavoring material may be incorporated into an oral pouch by being manufactured as described below and mixed with the remaining components of the dry substrate before filling the pouch, or by coating the outside of the pouch with the flavoring material in the form of a continuous band as the outer material of the pouch. In one embodiment, a fleece material may be used as a support material to which the flavoring material is coated and dried.

[0046] A. Flavor materials The flavoring material contained within the pouch comprises one or more flavoring compounds that are at least partially immobilized within a polysaccharide matrix.

[0047] Because one or more flavor compounds are at least partially immobilized within the polysaccharide matrix, and because the pouch contains a dry substrate, the oral pouch of the present invention has improved storage stability compared to known pouches. Specifically, because one or more flavor compounds are retained within the polysaccharide matrix, their release from the pouch during storage is avoided. Furthermore, degradation of the polysaccharide matrix due to interaction with the substrate within the pouch during storage is avoided.

[0048] During use, the pouch is placed in the user's mouth and comes into contact with saliva. The saliva enters the pouch and gradually breaks down the polysaccharide matrix, thereby gradually releasing the flavor compounds immobilized within the matrix into the user's mouth. This provides a sustained flavor release and a superior sensory experience for the user.

[0049] In a preferred embodiment, the flavoring material includes a support material. In a preferred embodiment, the flavoring material is in the form of a sheet, pellets, filaments, or particles. In a more preferred embodiment, the support material is a sheet made of paper (e.g., plug wrap paper) or other cellulosic material (e.g., plant leaves). In a further preferred embodiment, the flavoring material is in the form of a sheet or a cut portion thereof, and the flavoring material comprises a first layer formed of the support material and a second layer formed of a polysaccharide matrix on which one or more flavoring compounds are at least partially immobilized, the second layer being placed on the first layer.

[0050] The polysaccharide matrix contains polysaccharides and optionally includes emulsifiers.

[0051] Any gel-forming polysaccharide can be used in the present invention. As used herein, the term “gel-forming polysaccharide” refers to a polysaccharide capable of forming a hydrogel (i.e., a gel in which the dispersion medium is water). Examples of gel-forming polysaccharides include gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, and combinations thereof. In preferred embodiments, the polysaccharide matrix comprises gellan gum as the sole polysaccharide, or gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose. In even more preferred embodiments, the weight ratio of gellan gum to at least one further polysaccharide is about 1:16 to about 100:1, preferably about 1:5 to about 10:1, and more preferably about 1:2 to about 6:1. In a preferred embodiment, the flavoring material comprises gellan gum in an amount ranging from about 5% to about 99.9% by weight of the flavoring material on a dry mass basis.

[0052] Two forms of gellan gum are known: high-acyl gellan gum and low-acyl gellan gum. These differ in the degree of acyl group substitution. Low-acyl gellan gum has a low degree of acyl group substitution and is obtained by removing all or some of the acyl groups from natural gellan gum (also known as high-acyl gellan gum). In other words, low-acyl gellan gum is gellan gum that is partially or completely deacylated. Its most common form is completely deacylated gellan gum (also called deacetylated gellan gum) that has no detectable acyl groups.

[0053] In preferred embodiments, the gellan gum is low-acyl gellan gum. Low-acyl gellan gum is preferred for forming the polysaccharide matrix of the flavoring material according to the present invention because it can form gels at very low concentrations. Furthermore, the texture of gellan gum-based gels varies depending on the acyl content, with low-acyl gellan gum typically forming firmer, less elastic, and more brittle gels compared to high-acyl gellan gum.

[0054] In a more preferred embodiment, the gellan gum is a low-acyl gellan gum.

[0055] In a preferred embodiment, the polysaccharide matrix contains an emulsifier. In a more preferred embodiment, the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, and more preferably about 4 to about 5. The HLB value of the emulsifier can be calculated as described in Griffin, WC (1954) J.Soc. Cosmet. Chem. 5:249-256. In a preferred embodiment, the emulsifier is lecithin. In a more preferred embodiment, the weight ratio of polysaccharides to emulsifier in the polysaccharide matrix is ​​about 5:2 to about 10000:1, preferably about 3:1 to about 100:1, and more preferably about 5:1 to about 50:1.

[0056] The emulsifier may constitute about 0.01% to about 2% by weight of the flavoring material on a dry mass basis. Preferably, the emulsifier constitutes about 0.02% to about 2% by weight of the flavoring material on a dry mass basis. More preferably, the emulsifier constitutes about 0.05% to about 2% by weight of the flavoring material on a dry mass basis. Even more preferably, the emulsifier constitutes about 0.1% to about 2% by weight of the flavoring material on a dry mass basis. In preferred embodiments, the emulsifier is lecithin in combination with any of the above or the following embodiments.

[0057] In preferred embodiments, one or more flavor compounds contained in the flavor material are selected from the group consisting of terpenoids, phenylpropanoids, and combinations thereof. Preferred terpenoids include menthol, limonene, linalool, thymol, and carvacrol. Preferred phenylpropanoids are eugenol and anethole. Any combination of the above flavor compounds can be used and is disclosed herein. In preferred embodiments, one or more flavor compounds are selected from the group consisting of menthol, limonene, linalool, eugenol, and combinations thereof, and it is more preferable that one or more flavor compounds are selected from the group consisting of menthol, linalool, eugenol, and combinations thereof. These compounds are particularly preferred.

[0058] In a preferred embodiment, the flavoring material contains at least about 0.01% by weight of the flavor compound on a dry mass basis. More preferably, the flavoring material contains at least about 5% by weight of the flavor compound on a dry mass basis. Even more preferably, the flavoring material contains at least about 10% by weight of the flavor compound on a dry mass basis. In a particular embodiment, the flavoring material contains at least about 20% by weight of the flavor compound on a dry mass basis, preferably at least about 25% by weight of the flavor compound on a dry mass basis, and more preferably at least about 30% by weight of the flavor compound on a dry mass basis. The flavoring material may contain up to about 80% by weight of the flavor compound on a dry mass basis. In a particular preferred embodiment, the flavoring material contains about 20% to about 80% by weight of the flavor compound on a dry mass basis, preferably about 25% to about 75% by weight of the flavor compound on a dry mass basis, and more preferably about 30% to about 70% by weight of the flavor compound on a dry mass basis.

[0059] In preferred embodiments, the weight ratio of polysaccharides to flavor compounds in the flavoring material is about 1:16 to about 100,000:1, preferably about 1:12 to about 1:1, and more preferably about 1:10 to about 1:2.

[0060] In preferred embodiments, the flavoring material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and combinations thereof. The inclusion of polyols improves the flexibility of the flavoring material, thereby increasing its usefulness. For example, the flavoring material can be readily incorporated as the outer layer of the oral pouch of the present invention.

[0061] In preferred embodiments, the flavoring material further comprises fibers, preferably cellulose fibers. The incorporation of fibers, particularly cellulose fibers, improves the tensile strength of the flavoring material. This is particularly advantageous when the flavoring material does not contain a supporting material. Cellulose fibers may account for at least about 0.01% by weight of the flavoring material on a dry mass basis. Preferably, cellulose fibers account for at least about 0.05% by weight of the flavoring material on a dry mass basis. More preferably, cellulose fibers account for at least about 0.5% by weight of the flavoring material on a dry mass basis. Even more preferably, cellulose fibers account for at least about 1.0% by weight of the flavoring material on a dry mass basis. In particularly preferred embodiments, cellulose fibers account for at least about 2.0% by weight of the flavoring material on a dry mass basis. Cellulose fibers may account for about 10% by weight or less of the flavoring material on a dry mass basis. Preferably, cellulose fibers account for about 8.0% by weight or less of the flavoring material on a dry mass basis. More preferably, cellulose fibers account for about 7.0% by weight or less of the flavoring material on a dry mass basis. In a preferred embodiment, the weight ratio of cellulose fibers to polysaccharides in the flavoring material is about 1:10 to about 1:1, preferably about 1:5 to about 1:2, and more preferably about 1:4 to about 1:3.

[0062] In a preferred embodiment, the flavoring material includes salts of alkaline earth metals. In a preferred embodiment, the salts are selected from the group consisting of salts of calcium, salts of magnesium, and combinations thereof. In a preferred embodiment, the salt of calcium is calcium chloride or calcium lactate. In a preferred embodiment, the salt of magnesium is magnesium chloride. If present, the salt of alkaline earth metals may constitute about 0.01% to about 10% by weight of the flavoring material on a dry mass basis. Preferably, the salts constitute about 0.01% to about 5% by weight of the flavoring material on a dry mass basis. If two or more types of salts of alkaline earth metals are present, the above quantity range refers to the total amount of all salts of alkaline earth metals.

[0063] The flavoring material may contain water. The water content of the flavoring material is not generally limited, as long as the total water content of the dry substrate containing the flavoring material is about 12% by weight or less. In a preferred embodiment, the flavoring material contains about 0.01% to about 10% by weight of water, preferably about 0.02% to about 8% by weight of water, more preferably about 0.03% to about 6% by weight of water, and even more preferably about 0.05% to about 4% by weight of water.

[0064] B. Other components of the dry substrate In another preferred embodiment, the dry substrate contains an active ingredient. The active ingredient is preferably nicotine. In a preferred embodiment, the active ingredient is nicotine, and its content in the dry substrate is about 0.5 to 20 mg, preferably about 0.5 to 15 mg, and most preferably about 0.5 to 10 mg.

[0065] In one preferred embodiment, the nicotine is a nicotine salt or a nicotine resin complex, and the nicotine is bound to an ion exchange resin (i.e., a nicotine / ion exchange resin complex). In another preferred embodiment, the nicotine salt is nicotine bitartrate, nicotine glutarate, nicotine aspartate, nicotine palmitate, or nicotine lactate, or any combination thereof, most preferably nicotine bitartrate.

[0066] In a further preferred embodiment, nicotine may be in a liquid form (e.g., free nicotine base) that is encapsulated (e.g., by a cyclodextrin).

[0067] In preferred embodiments, nicotine is selected from the group consisting of nicotine bitartrate, nicotine polarilex, nicotine betadex, nicotine o-salicylate, nicotine gentisate, nicotine gallate, nicotine phthalate, nicotine isophthalate, nicotine acesulfame H, nicotine benzoate, nicotine fumarate, nicotine R-mandelate, nicotine hydrochloride, nicotine L-lactic acid, nicotine levulinate, nicotine phosphate, nicotine ascorbate, nicotine ferrate, nicotine vanillate, nicotine picolinate, nicotine cuminate, nicotine nicotine nicotinate, nicotine pyruvate, nicotine gamma-resorsilate, and any combination thereof.

[0068] In a more preferred embodiment, the active ingredient is anatabine.

[0069] In alternative embodiments, the dry substrate does not contain nicotine.

[0070] In a more preferred embodiment, the dry substrate includes a food-grade filler. In a preferred embodiment, the filler is selected from the group consisting of cellulose fibers (e.g., powdered cellulose), wheat fibers, pea fibers, rice fibers, corn fibers, oat fibers, tomato fibers, barley fibers, rye fibers, sugar beet fibers, buckwheat fibers, potato fibers, apple fibers, cocoa fibers, bran fibers, bamboo fibers, and combinations thereof.

[0071] The dried substrate may optionally contain one or more additives. Examples of additives include pH adjusters, preservatives, flavor enhancers, and sweeteners. Examples of pH adjusters include sodium orthophosphate, potassium orthophosphate, calcium orthophosphate, sodium diphosphate, potassium diphosphate, calcium diphosphate, pentasodium triphosphate, pentasodium triphosphate, sodium polyphosphate, potassium polyphosphate, carbonic acid, sodium carbonate, sodium bicarbonate, potassium carbonate, calcium carbonate, and magnesium carbonate. Examples of preservatives include sorbic acid and its salts (e.g., potassium sorbate), benzoic acid and its salts, sulfur dioxide, nitrates, nitrites, acetic acid and its salts, lactic acid and its salts, and malic acid and its salts. An example of a flavor enhancer is sodium chloride. Examples of sweeteners include sugar sweeteners such as sucrose, dextrose, maltose, and lactose, as well as high-strength sweeteners such as sucralose, aspartame, salts of acesulfame (e.g., acesulfame potassium), alitarm, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcone, thaumatin, monellin, and stevioside. Any combination of these additives is also possible.

[0072] The dry substrate may also contain sugar alcohols such as glycerol, xylitol, maltitol, mannitol, erythritol, isomalt, sorbitol, and / or lactitol.

[0073] C. Preparation of Flavorings Flavoring ingredients can be prepared by the following methods:

[0074] In the first step, an aqueous composition comprising one or more flavor compounds, polysaccharides, and optionally an emulsifier is prepared. In the second step, the aqueous composition is deposited onto a substantially flat support surface. For example, the aqueous composition may be cast onto a substantially flat support surface or deposited thereon in the form of droplets. In the third step, the aqueous composition is gelled on the support surface. In the fourth step, the gelled aqueous composition is dried. The dried flavor material may then be removed from the support surface. The support surface may be a metal plate or a support material placed on a metal plate.

[0075] D. Preparation of oral pouches Oral pouches can be manufactured in a conventional manner. Flavoring materials can be incorporated into pouch use by mixing them with the remaining components of the dry substrate before filling the pouch, or by coating the outside of the pouch with the flavoring material using the pouch's fleece material as a support.

[0076] The present invention also covers the following embodiments.

[0077] Embodiment 1. An oral pouch formed of a moisture-permeable material and containing a dry substrate, wherein the dry substrate has a water content of about 12% by weight or less and contains a flavoring material, the flavoring material containing one or more flavoring compounds at least partially immobilized within a polysaccharide matrix. Embodiment 2. The pouch according to Embodiment 1, further comprising a support material for flavoring ingredients. Embodiment 3. The pouch according to Embodiment 1 or 2, wherein the flavoring material is in the form of a sheet, pellet, filament, or particles. Embodiment 4. The pouch according to Embodiment 3, wherein the flavoring material is in the form of a sheet or a cut portion thereof, and the flavoring material comprises a first layer formed of a support material and a second layer formed of a polysaccharide matrix on which one or more flavoring compounds are at least partially immobilized, the second layer being placed on the first layer. Embodiment 5. A pouch according to any one of Embodiments 1 to 4, wherein the polysaccharide matrix comprises a polysaccharide and an emulsifier. Embodiment 6. The pouch according to Embodiment 5, wherein the weight ratio of polysaccharides to emulsifier in the polysaccharide matrix is ​​about 5:2 to about 10000:1, preferably about 3:1 to about 100:1, and more preferably about 5:1 to about 50:1. Embodiment 7. The pouch according to Embodiment 5, wherein the flavoring ingredients contain gellan gum in an amount ranging from 5% to 99.9% by weight of the flavoring ingredients on a dry weight basis. Embodiment 8. A pouch according to any one of Embodiments 1 to 6, wherein the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, and combinations thereof. Embodiment 9. The pouch according to Embodiment 8, wherein the gellan gum is low-acyl gellan gum. Embodiment 10. A pouch according to any one of Embodiments 5 to 9, wherein the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, and more preferably about 4 to about 5. Embodiment 11. A pouch according to any one of Embodiments 1 to 10, wherein the polysaccharide matrix comprises gellan gum as the sole polysaccharide, or gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose. Embodiment 12. The pouch according to Embodiment 11, wherein the weight ratio of gellan gum to at least one further polysaccharide is about 1:16 to about 100:1, preferably about 1:5 to about 10:1, more preferably about 1:2 to about 6:1. Embodiment 13. A pouch according to any one of Embodiments 1 to 12, further comprising a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and combinations thereof, as a flavoring agent. Embodiment 14. A pouch according to any one of Embodiments 1 to 13, wherein one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids, and combinations thereof, preferably one or more flavor compounds are terpenoids selected from the group consisting of menthol, limonene, thymol, and carvacrol, or eugenol as a phenylpropanoid, and combinations thereof. Embodiment 15. A pouch according to any one of Embodiments 1 to 14, wherein the weight ratio of polysaccharides in the flavoring material to the flavoring compound is about 1:16 to about 100,000:1, preferably about 1:12 to about 1:1, and more preferably about 1:10 to about 1:2. Embodiment 16. A pouch according to any one of Embodiments 1 to 15, wherein the flavoring material further comprises fibers, preferably cellulose fibers. Embodiment 17. The pouch according to Embodiment 16, wherein cellulose fibers constitute at least about 0.05% by weight of the flavoring material on a dry mass basis, preferably at least about 2.0% by weight of the flavoring material on a dry mass basis, or about 10% by weight or less of the flavoring material on a dry mass basis, preferably about 8.0% by weight or less of the flavoring material on a dry mass basis, and more preferably about 7.0% by weight or less of the flavoring material on a dry mass basis. Embodiment 18. The pouch according to Embodiment 16 or 17, wherein the weight ratio of cellulose fiber to polysaccharides in the flavoring material is about 1:10 to about 1:1, preferably about 1:5 to about 1:2, more preferably about 1:4 to about 1:3. Embodiment 19. A pouch according to any one of Embodiments 1 to 18, wherein the dry substrate has a water content of about 5% to 10% by weight, preferably about 6% to 9% by weight, and more preferably about 7% to 8% by weight. Embodiment 20. A pouch according to any one of Embodiments 1 to 19, wherein the flavoring ingredients may contain about 0.01% to about 10% by weight of water, preferably about 0.02% to about 8% by weight of water, more preferably about 0.03% to about 6% by weight of water, and even more preferably about 0.05% to about 4% by weight of water. Embodiment 21. A pouch according to any one of Embodiments 1 to 20, wherein the flavoring ingredients include an alkaline earth metal salt. Embodiment 22. The pouch according to Embodiment 21, wherein the salt is selected from the group consisting of calcium salts, magnesium salts, and combinations thereof, preferably the calcium salt is calcium chloride or calcium lactate, and the magnesium salt is magnesium chloride. Embodiment 23. The pouch according to Embodiment 21 or 22, wherein the alkaline earth metal salt accounts for about 0.01% to about 10% by weight of the flavoring material on a dry mass basis, preferably the salt accounts for about 0.01% to about 5% by weight of the flavoring material on a dry mass basis. Embodiment 24. A pouch according to any one of Embodiments 1 to 23, wherein the dried substrate contains an active ingredient. Embodiment 25. The pouch according to Embodiment 24, wherein the active ingredient is nicotine. Embodiment 26. The pouch according to Embodiment 25, wherein the nicotine content in the dried substrate is approximately 0.5 to 20 mg, preferably approximately 0.5 to 15 mg, and most preferably approximately 0.5 to 10 mg. Embodiment 27. The pouch according to Embodiment 25 or 26, wherein nicotine is a nicotine salt or a nicotine resin complex, and nicotine is bound to an ion exchange resin (i.e., a nicotine / ion exchange resin complex), preferably the nicotine salt is nicotine bitartrate, glutarate, aspartate, palmitate, or lactate, or any combination thereof, most preferably nicotine bitartrate. Embodiment 28. The pouch according to Embodiment 25 or 26, wherein the nicotine is in a liquid form (e.g., free nicotine base) that is encapsulated (e.g., by cyclodextrin). Embodiment 29. The pouch according to Embodiment 25 or 26, wherein the nicotine is selected from the group consisting of nicotine bitartrate, nicotine polarilex, nicotine betadex, nicotine o-salicylate, nicotine gentisate, nicotine gallate, nicotine phthalate, nicotine isophthalate, nicotine acesulfame H, nicotine benzoate, nicotine fumarate, nicotine R-mandelate, nicotine hydrochloride, nicotine L-lactic acid, nicotine levulinate, nicotine phosphate, nicotine ascorbate, nicotine ferrate, nicotine vanillate, nicotine picolinate, nicotine cuminate, nicotine nicotine nicotinate, nicotine pyruvate, nicotine gamma-resorsilate, and any combination thereof. Embodiment 30. The pouch according to Embodiment 24, wherein the active ingredient is anatabine. Embodiment 31. A pouch according to any one of Embodiments 1 to 23, wherein the dried substrate does not contain nicotine. Embodiment 32. A pouch according to any one of Embodiments 1 to 31, wherein the dry substrate comprises a food-grade filler, preferably the filler is selected from the group consisting of cellulose fibers (e.g., powdered cellulose), wheat fibers, pea fibers, rice fibers, corn fibers, oat fibers, tomato fibers, barley fibers, rye fibers, sugar beet fibers, buckwheat fibers, potato fibers, apple fibers, cocoa fibers, bran fibers, bamboo fibers, and any combination thereof. Embodiment 33. A pouch according to any one of Embodiments 1 to 32, wherein the dried substrate contains one or more additives selected from the group consisting of pH adjusters, preservatives, flavor enhancers, and sweeteners. [Examples]

[0078] Sample preparation 1: A sheet-type flavor material containing menthol and support material immobilized within a gellan matrix. Water (100g) was heated to approximately 60°C, and gellan (3.0g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The mixture was homogenized for 3 minutes. The hot mixture was then cast onto plastic wrap paper or dried tobacco leaves placed on a metal tray, allowed to gel, and dried in an oven at 75°C. A flavor material in sheet form (thickness: 10-150μm) was obtained.

[0079] Sample preparation 2: A sheet-type flavor material containing menthol and support material immobilized within a gelangua matrix. Water (100g) was heated to approximately 60°C, and gellan (1.0g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The mixture was homogenized for 3 minutes, then guar (2.0g) was added and homogenized again. The mixture was then cast onto a pouch cellulose material placed on a metal tray, allowed to gel, and dried in an oven at 75°C. A sheet of flavor material (thickness: 10-150μm) was obtained.

[0080] Sample preparation 3: A sheet-type flavor material containing menthol and support material immobilized within a gelan alginate matrix. Water (100g) was heated to approximately 60°C, and gellan (2.0g) and alginate (0.5g) were added to the water. The resulting mixture was homogenized and heated to 90-95°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The mixture was then cast onto a pouch cellulose material placed on a metal tray, allowed to gel, and dried in an oven at 75°C. A sheet of flavor material (thickness: 10-150μm) was obtained.

[0081] Sample preparation 4: Sheet-type flavor material containing menthol immobilized within a gellan matrix. Water (100g) was heated to approximately 60°C, and gellan (3.0g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The mixture was homogenized for 3 minutes. The hot mixture was then cast onto a metal tray, allowed to gel, and dried in an oven at 75°C. A support-free flavor material in sheet form was obtained.

[0082] Sample preparation 5: Sheet-type flavor material containing menthol immobilized within a gelangua matrix. Water (100g) was heated to approximately 60°C, and gellan (1.0g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The mixture was homogenized for 3 minutes, then guar (2.0g) was added and homogenized again. The mixture was then cast onto a metal tray, allowed to gel, and dried in an oven at 75°C. A support-free flavor material in sheet form was obtained.

[0083] Sample preparation 6: A sheet-type flavor material containing menthol immobilized within a gellan agar matrix containing cellulose fibers. Cellulose fiber (0.7g) was hydrated in water (75g) and glycerin (0.6g). The resulting mixture was then heated to approximately 60°C, and gellan (2.0g) and agar (0.5g) were added. The mixture was homogenized and heated to 90-95°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added. The mixture was homogenized for 3 minutes, then cast onto a metal tray to gel, and dried in an oven at 75°C. A sheet-like, non-isolated flavor material was obtained.

[0084] Sample preparation 7: Flavoring material in the form of pellets containing menthol immobilized within a gellan matrix. Water (50g) was heated to approximately 60°C, and gellan (0.75g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.05g) and menthol (4.0g) were added to the mixture. The mixture was then homogenized for 3 minutes, followed by the addition of guar (0.75g), and it was homogenized again. 300mg of 25% CaCl solution was added to the hot mixture. The hot mixture was then taken out with a syringe or plastic pipette, and drops of the hot mixture were placed on a metal plate and gelled. The resulting small pellets were then dried in an oven at 75°C. Thus, flavor material in pellet form was obtained.

[0085] Sample preparation 8: Flavoring material in the form of menthol-containing filaments immobilized within a gelangua matrix. Water (50g) was heated to approximately 60°C, and gellan (0.75g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was cooled to approximately 70-75°C, and lecithin (0.05g) and menthol (4.0g) were added to the mixture. The mixture was then homogenized for 3 minutes, followed by the addition of guar gum (0.75g), and the mixture was homogenized again. The hot mixture was taken out with a syringe or plastic pipette and added dropwise to a 25% CaCl solution at room temperature. The filaments were left in the CaCl2 solution for 5 minutes, then filtered, washed with water, and placed on a metal plate. The resulting filaments were then dried in an oven at 75°C. Thus, flavor material in the form of filaments was obtained.

[0086] Sample preparation 9: Flavoring material in the form of grated portion containing menthol immobilized within a gellan matrix. Water (100g) was heated to approximately 60°C, and gellan (3.0g) was added to the water. The resulting mixture was homogenized and heated to 80-85°C, where it was held for 5 minutes. The mixture was then cooled to approximately 70-75°C, and lecithin (0.1g) and menthol (8.0g) were added to the mixture. The hot mixture was then homogenized for 3 minutes, placed on a metal tray as a bulk, allowed to gel, and partially dried at room temperature. The portion of the jelly material that was not completely dried was then grated, and the grated portion was dried in an oven. Thus, a flavoring material in the form of a grated portion was obtained.

[0087] Microscopic examination of flavoring ingredients The flavor materials prepared according to Sample Preparation 4 were cut into strips. The strips were then embedded in wax and observed by scanning electron microscopy (SEM). A network of cavities within the polysaccharide matrix, where the flavor compounds were retained, was observed (see Figure 1). The cavities ranged in size from approximately 10 μm to 100 μm.

[0088] Research on the rate of flavor diffusion in saliva: An oral pouch containing flavoring ingredients was prepared.

[0089] The composition of the flavoring materials used in each example is shown in Table 1 below. The flavoring materials were prepared as described above in Sample Preparation 4 using the flavoring compounds listed in Table 1, but after cooling the mixture, an additional glycerol (0.6 g) was added together with lecithin. The reference (Comparative Example 1) is a commercially available nicotine pouch (Shiro trademark Tingling mint).

[0090] [Table 1]

[0091] The efficiency of immobilized flavor release in saliva was studied using enzymes contained in artificial saliva. A pouch containing 25 mg of flavor material was added to artificial saliva at 37°C and stirred at 20 rpm for 20 minutes. The pouch was removed from the artificial saliva after 5, 10, and 20 minutes, rinsed with water, and the remaining flavor compounds in the pouch were extracted using Ultra Turrax from IKI, followed by filtration to remove the residue. This residue analysis considers the measurement of flavor content in the material after exposure of the immobilized substrate to saliva for a set period (0, 5, 10, 20 minutes), followed by a rinsing step to remove the final flavor present on the outside of the material and inside the pouch. The resulting filtrate was analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the amount of flavor compounds not released during exposure to artificial saliva. The above procedure was repeated three times, and the average amount of flavor compounds was calculated. The initial amount of flavor compounds (before contact with artificial saliva) was also determined by the method described above. The results are shown in Figure 2.

[0092] Compared to a commercially available reference nicotine pouch, enhanced flavor release was observed in the flavor material prepared from sample preparation 4 (Figure 2). Sustained release of flavor compounds was observed in all tested pouches (Examples 1-7).

[0093] Stability test: A. Stability testing under stress conditions Sheet-type flavor materials were prepared as described above in Sample Preparation 5 (SP5). To determine whether the immobilized flavor compounds were retained within the polysaccharide matrix under stress conditions (aging at 50°C for 2 weeks), stability tests were conducted in a laboratory oven set to 50°C for a predetermined period.

[0094] The flavor material in sheet form was first cut into pieces of approximately equal size. The pieces were then weighed and distributed into glass open bottles (manufacturer: Schott). The pieces were then aged for two weeks. The retention of the flavor compounds was measured at the start of the two weeks (T0) and after two weeks (T0). 2週間) was measured. Fresh and aged samples were analyzed simultaneously in a common analytical sequence.

[0095] Excellent stability and flavor retention were observed under stress conditions (10% loss after 2 weeks at 50°C). The T0-menthol content was 75%, and the T2-week-menthol content was 64%.

[0096] B. Storage Stability To investigate the storage stability of the pouch of the present invention, the pouch was kept in a closed bag for one week at 30°C and 75% RH. The loss of flavor compounds after one week (flavor loss over one week) was measured by GC-MS after extraction with Ultra Turrax. For comparison, a pouch containing a substrate that had the same composition as the pouch of the present invention but differed in that the substrate had a water content of more than 12% by weight was also tested. The substrate of the pouch of the present invention had a water content of 5% by weight, while the substrate of the comparison pouch had a water content of 30% by weight. All pouches contained flavor compounds immobilized within a polysaccharide matrix, as well as sucralose filler and glycerol (6% by weight). The composition of the flavor materials and the content of flavor compounds contained in each pouch are shown in Table 2.

[0097] [Table 2]

[0098] As can be seen from the results in Table 2, the pouches according to the present invention (Examples 8 and 9) exhibited excellent storage stability (less than 10% flavor loss), while pouches containing a substrate with a water content of 30% by weight showed significant flavor loss after one week of storage.

Claims

1. An oral pouch formed of a moisture-permeable material and containing a dry substrate, wherein the dry substrate has a water content of about 12% by weight or less and contains a flavoring material, the flavoring material containing one or more flavoring compounds at least partially immobilized within a polysaccharide matrix.

2. The pouch according to claim 1, wherein the flavoring material further comprises a support material.

3. The pouch according to claim 1 or 2, wherein the flavoring material is in the form of a sheet, pellets, filaments, or particles.

4. The pouch according to claim 3, wherein the flavoring material is in the form of a sheet or a cut portion thereof, and the flavoring material comprises a first layer formed of a support material and a second layer formed of the polysaccharide matrix on which one or more flavoring compounds are at least partially immobilized, the second layer being placed on the first layer.

5. The pouch according to any one of claims 1 to 4, wherein the polysaccharide matrix comprises a polysaccharide and an emulsifier.

6. The pouch according to claim 5, wherein the weight ratio of the polysaccharide to the emulsifier in the polysaccharide matrix is ​​about 5:2 to about 10000:1, preferably about 3:1 to about 100:1, and more preferably about 5:1 to about 50:

1.

7. The pouch according to claim 5, wherein the flavoring material contains gellan gum in an amount ranging from 5% to 99.9% by weight of the flavoring material on a dry mass basis.

8. The pouch according to any one of claims 1 to 6, wherein the polysaccharide is selected from the group consisting of gellan gum, sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, hydroxypropyl methylcellulose, and combinations thereof.

9. The pouch according to any one of claims 5 to 8, wherein the emulsifier has a hydrophilic-lipophilic balance (HLB) value of about 2 to about 8, preferably about 3 to about 6, and more preferably about 4 to about 5.

10. The pouch according to any one of claims 1 to 9, wherein the polysaccharide matrix comprises gellan gum as the sole polysaccharide, or comprises gellan gum in combination with at least one further polysaccharide selected from the group consisting of sodium alginate, guar gum, agar, xanthan gum, tamarind gum, sodium carboxymethylcellulose, and hydroxypropyl methylcellulose.

11. The pouch according to claim 10, wherein the weight ratio of gellan gum to at least one further polysaccharide is about 1:16 to about 100:1, preferably about 1:5 to about 10:1, more preferably about 1:2 to about 6:

1.

12. The pouch according to any one of claims 1 to 11, wherein the flavoring material further comprises a polyol selected from the group consisting of glycerol, sorbitol, xylitol, mannitol, erythritol, and combinations thereof.

13. The pouch according to any one of claims 1 to 12, wherein the one or more flavor compounds are selected from the group consisting of terpenoids, phenylpropanoids, and combinations thereof, and preferably the one or more flavor compounds are terpenoids selected from the group consisting of menthol, limonene, thymol, and carvacrol, or eugenol as a phenylpropanoid, and combinations thereof.

14. The pouch according to any one of claims 1 to 13, wherein the weight ratio of the polysaccharide in the flavoring material to the flavoring compound is about 1:16 to about 100,000:1, preferably about 1:12 to about 1:1, and more preferably about 1:10 to about 1:

2.

15. The pouch according to any one of claims 1 to 14, wherein the flavoring material further comprises fibers, preferably cellulose fibers.

Images