Supramolecular Flavor Complexes for Controlled Release
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Solution Overview
Problem
Flavoring substances in tobacco products, such as menthol, can be volatile and migrate, leading to unpredictable and inconsistent flavor characteristics, and potentially deactivate sorbent materials in cigarette filters.
Innovation Solution
A supramolecular complex comprising flavorant compounds with hydroxyl or aldehyde groups non-covalently associated with a specific compound, which is applied to a substrate, allowing controlled release of flavors during consumption while minimizing transfer during storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If flavoring substances are added to tobacco products, then flavor characteristics are enhanced, but the flavoring substances can be volatile and migrate from the region where applied
Solution Approach 1:
A supramolecular complex acts as an intermediary between the flavoring substance and the tobacco product. The complex comprises a host molecule (such as a cyclodextrin derivative or calixarene) that forms a stable inclusion complex with the flavoring guest molecule (such as menthol). This intermediary structure prevents direct volatility and migration of the flavoring substance while allowing controlled release during product use.
Solution Approach 2:
The invention creates a composite material system where the flavoring substance is combined with a supramolecular host structure. This composite complex material exhibits properties that neither component alone possesses - the host provides structural stability and containment, while the guest provides flavor characteristics, resulting in a material that maintains flavor where applied without excessive volatility.
2Quantity of substance
If flavoring substances are added to tobacco products, then flavor characteristics are enhanced, but they can deactivate sorbent materials in cigarette filters
Solution Approach 1:
The supramolecular complex serves as a protective intermediary that prevents direct interaction between the flavoring substance and the filter sorbent material. The host molecule encapsulates the flavoring guest, creating a barrier that allows the flavor to be delivered to the consumer without deactivating the filter's sorbent materials, thus maintaining filter functionality while providing flavor enhancement.
3Quantity of substance
If flavoring substances are applied to tobacco, then flavor characteristics are provided, but the flavor can migrate and become unpredictable
Solution Approach 1:
The supramolecular complex provides a standardized intermediary structure that ensures consistent flavor delivery. The host-guest complexation provides predictable stoichiometry and stability, allowing precise control over flavor release characteristics during manufacturing and use, thereby improving flavor consistency and predictability across production batches.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The supramolecular complex provides stable and predictable flavor characteristics by releasing flavors during use, such as when heated or chewed, without transferring to other products, enhancing flavor and aroma stability and consistency.
Implementation Method 1
a supramolecular complex comprises one or more flavorant compounds comprising at least one hydroxyl group or at least one aldehyde group, or both, non-covalently associated with a compound of Formula (I)
Implementation Method 2
The treated substrate is then heated or combusted to release the flavorant compound from the supramolecular complex
Implementation Method 3
The treated substrate is then heated or combusted to release the flavorant compound from the supramolecular complex
Data Source
AI summary
Compositions are provided which contain immobilized flavorants, in the form of supramolecular complexes of flavorant compounds, for flavor delivery. One embodiment relates to the flavorant supramolecular complexes themselves. Other embodiments relate compositions which contain the flavorant supramolecular complexes and a substrate. In particular embodiments, the substrate is smokeable, but in other embodiments may be non- smokeable or comestible.