초록 ▼

An oral pouch product includes an immobilized flavorant comprising one or more flavorants and an immobilizing matrix disposed around the flavorants and containing slightly water soluble β-cyclodextrin, gum Arabic, and/or a starch. In addition, a method for preparing the oral pouch product is describ

An oral pouch product includes an immobilized flavorant comprising one or more flavorants and an immobilizing matrix disposed around the flavorants and containing slightly water soluble β-cyclodextrin, gum Arabic, and/or a starch. In addition, a method for preparing the oral pouch product is described, which includes (a) preparing an immobilized flavorant by mixing a flavorant and one or more matrix-forming materials comprising slightly water soluble β-cyclodextrin, gum Arabic, and/or a starch in a solvent to form a mixture; optionally heating the mixture; and drying the mixture to form a dried immobilized flavorant; and (b) incorporating the dried immobilized flavorant into an oral pouch product.

대표청구항 ▼

1. An oral pouch product designed for insertion in the oral cavity for the sustained release of flavorant, comprising: a porous pouch wrapper;an inner filling material in particulate form, comprising an immobilized flavorant composition, comprising: one or more flavorants; andan immobilizing matrix

1. An oral pouch product designed for insertion in the oral cavity for the sustained release of flavorant, comprising: a porous pouch wrapper;an inner filling material in particulate form, comprising an immobilized flavorant composition, comprising: one or more flavorants; andan immobilizing matrix disposed around the one or more flavorants and comprising slightly water soluble underivatized β-cyclodextrin, wherein said one or more flavorants is capable of being released from said immobilizing matrix over an extended period of time when said oral pouch product is in contact with saliva within the mouth thereby yielding the gradual delivery of said one or more flavorants. 2. The oral pouch product of claim 1, wherein (i) the immobilizing matrix further comprises an emulsifier;(ii) the immobilizing matrix further comprises diacetyl tartaric acid ester of mono-diglyceride;(iii) the immobilizing matrix further comprises one or more materials selected from the group consisting of microcrystalline cellulose, carboxymethyl cellulose, starch, alginate, and carrageenan;(iv) the one or more flavorants are selected from the group consisting of savory, dairy, sweet, fruit, vegetable, spice, herb, wine, and distilled beverage flavorants;(v) the one or more flavorants comprise a liquid flavorant;(vi) the inner filling material further comprises a botanical material; or(vii) two or more of (i) through vi. 3. The oral pouch product of claim 2, wherein the liquid flavorant comprises a lipophilic flavorant. 4. The oral pouch product of claim 3, wherein the liquid lipophilic flavorant is selected from the group consisting of orange oil, mint oil, cinnamon oil, vanilla flavor, berry flavor, honey flavor, fruit flavor, and combinations thereof. 5. The oral pouch product of claim 1, wherein the filling material is tobacco-free. 6. A method for preparing an oral pouch product designed for insertion in the oral cavity for the sustained released flavorant according to claim 1, comprising: (a) preparing an immobilized flavorant, comprising: (i) mixing a flavorant and one or more matrix-forming materials comprising a slightly water soluble underivatized β-cyclodextrin to form a mixture;(ii) optionally heating the mixture; and(iii) drying the mixture to form a dried immobilized flavorant; and(b) incorporating the dried immobilized flavorant while in particulate form into said oral pouch product. 7. The method of claim 6: (1) wherein said mixing is carried out in a solvent comprising water;(2) further comprising forming a film from the mixture, and wherein the drying of the mixture comprises forming a dried film;(3) wherein the heating is carried out by heating the mixture to between about 180° F. and about 200° F.;(4) wherein said mixing occurs in a ribbon blender;(5) wherein said mixing occurs at atmospheric pressure;(6) further comprising extruding the optionally heated mixture to form an extrudate and spheronizing the extrudate, and drying the spheronized extrudate to form beads of dried immobilized flavorant;(7) wherein said mixing forms a pumpable slurry;(8) further comprising forming a film from the mixture, and wherein the drying of the mixture comprises forming a dried film, and still further comprising pulverizing the dried film into particles; or(9) two or more of (1) through (8). 8. The method of claim 7, wherein the particles of pulverized dried film have a size ranging from about 200 mesh to about 10 mm. 9. The method of claim 6, wherein: (1) the one or more matrix-forming materials further comprises an emulsifier;(2) the one or more matrix-forming materials further comprises a material selected from the group consisting of microcrystalline cellulose, carboxymethyl cellulose, starch, alginate, carrageenan, and combinations thereof;(3) the flavorant is selected from the group consisting of savory, dairy, fruit, vegetable, spice, herb, wine, and distilled beverage flavorants;(4) the pouch product further comprises an inner filling comprising a botanical material; or(5) two or more of (1) through (4). 10. The method of claim 9, wherein the one or more matrix-forming materials further comprises the emulsifier, the method further comprising forming an emulsion of the mixture, optionally using a high shear mixer. 11. The method of claim 10, wherein the forming of the emulsion comprises subjecting the mixture to homogenization and optionally heating the mixture. 12. The method of claim 6, wherein the mixing comprises combining, in the amounts indicated based on the total weight of the mixture: water, about 20 wt % to about 70 wt %;underivatized β-cyclodextrin, about 10 wt % to about 40 wt %; andflavorant, about 1 wt % to about 10 wt %. 13. The method of claim 12, where said mixing further comprises: (1) combining microcrystalline cellulose in an amount of about 1 wt % to about 5 wt % with the mixture;(2) combining starch in an amount of about 5 wt % to about 15 wt % with the mixture;(3) combining carrageenan in an amount of about 1 wt % to about 6 wt % with the mixture;(4) combining carboxymethylcellulose in an amount between 0 and about 2 wt % with the mixture;(5) combining the emulsifier in an amount between 0 and about 2 wt % with the mixture; or(6) two or more of (1) to (5). 14. The method of claim 6, wherein the oral pouch product is tobacco-free. 15. An oral pouch product designed for insertion in the oral cavity for the sustained release of flavorant, comprising: a porous pouch wrapper;an inner filling material in particulate form, comprising an immobilized flavorant composition, comprising: one or more flavorants; andan immobilizing matrix disposed around the one or more flavorants and comprising a slightly water soluble underivatized β-cyclodextrin and microcrystalline cellulose, wherein said one or more flavorants is capable of being released from said immobilizing matrix over an extended period of time when said oral pouch product is in contact with saliva within the mouth thereby yielding the gradual delivery of said one or more flavorants. 16. The oral pouch product of claim 15, wherein (i) the immobilizing matrix further comprises an emulsifier;(ii) the immobilizing matrix further comprises diacetyl tartaric acid ester of mono-diglyceride;(iii) the immobilizing matrix further comprises one or more materials selected from the group consisting of carboxymethyl cellulose, monodiglyceride, sweetener, alginate, and carrageenan;(iv) the one or more flavorants are selected from the group consisting of savory, dairy, fruit, vegetable, spice, herb, wine, and distilled beverage flavorants;(v) the one or more flavorants comprise a liquid flavorant;(vi) the inner filling material further comprises a botanical material; or(vii) two or more of (i) through (vi). 17. The oral pouch product of claim 16, wherein the liquid flavorant comprises a lipophilic flavorant. 18. The oral pouch product of claim 17, wherein the liquid lipophilic flavorant is selected from the group consisting of orange oil, mint oil, cinnamon oil, vanilla flavor, berry flavor, honey flavor, fruit flavor, and combinations thereof. 19. The oral pouch product of claim 15, wherein said inner filling material in particulate form is tobacco-free. 20. A method for preparing an oral pouch product designed for insertion in the oral cavity for the sustained release of flavorant according to claim 1, comprising: (a) preparing an immobilized flavorant, comprising: (i) mixing a flavorant and one or more matrix-forming materials comprising a slightly water soluble underivatized β-cyclodextrin and microcrystalline cellulose to form a mixture;(ii) optionally heating the mixture; and(iii) drying the mixture to form a dried immobilized flavorant; and(b) incorporating the dried immobilized flavorant while in particular form into said oral pouch product. 21. The method of claim 20: (1) wherein said mixing is carried out in a solvent comprising water;(2) further comprising forming a film from the mixture, and wherein the drying of the mixture comprises forming a dried film;(3) wherein the heating is carried out by heating the mixture to between about 180° F. and about 200° F.;(4) wherein said mixing occurs in a ribbon blender and/or a high shear mixer;(5) wherein said mixing occurs at atmospheric pressure;(6) further comprising extruding the optionally heated mixture to form an extrudate and spheronizing the extrudate, and drying the spheronized extrudate to form beads of dried immobilized flavorant;(7) wherein said mixing forms a pumpable slurry;(8) further comprising forming a film from the mixture, and wherein the drying of the mixture comprises forming a dried film, and still further comprising pulverizing the dried film into particles; or(9) two or more of (1) through (8). 22. The method of claim 21, wherein the particles of pulverized film have a size ranging from about 200 mesh to about 10 mm. 23. The method of claim 20, wherein (1) the one or more matrix-forming materials further comprises an emulsifier;(2) the one or more matrix-forming materials further comprises a material selected from the group consisting of carboxymethyl cellulose, monodiglyceride, sweetener, alginate, carrageenan, and combinations thereof;(3) the flavorant is selected from the group consisting of savory, dairy, fruit, vegetable, spice, herb, wine, and distilled beverage flavorants;(4) the pouch product further comprises an inner filling comprising a botanical material; or(5) two or more of (1) through (4). 24. The method of claim 21, wherein the one or more matrix-forming materials further comprises the emulsifier and further comprising forming an emulsion of the mixture. 25. The method of claim 24, wherein the forming of the emulsion comprises subjecting the mixture to homogenization and optionally heating the mixture. 26. The method of claim 20, wherein the oral pouch product is tobacco-free.