AN ORAL SMOKELESS MOIST SNUFF PRODUCT

Abstract

There is provided an oral smokeless moist snuff product comprising: (a) an oral smokeless moist snuff composition comprising: —disintegrated plant material, —one or more salts selected from the group consisting of sodium chloride, sodium carbonate, potassium carbonate, sodium sulphate, potassium sulphate, sodium lactate, potassium lactate and any combination thereof, and —water, wherein the total amount of the one or more salts is within the range of from about 15% by weight to about 35% by weight based on the total weight of water and total weight of the one or more salts in the oral moist smokeless snuff composition, wherein the total amount of moisture is within the range of from about 35% by weight to about 60% by weight based on the total weight of the oral smokeless moist snuff composition; (b) particles comprising a flavorant and a cellulose-derivatized polymer selected from the group consisting of hydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl cellulose and any combination thereof, wherein the amount of said particles is within the range of from about 1% by weight to about 25% by weight based on the total weight of the oral smokeless moist snuff product.

Claims

1. An oral smokeless moist snuff product comprising: (a) an oral smokeless moist snuff composition comprising: a disintegrated plant material, one or more salts selected from the group consisting of sodium chloride, sodium carbonate, potassium carbonate, sodium sulphate, potassium sulphate, sodium lactate, potassium lactate and any combination thereof, and water, wherein the total amount of the one or more salts is within the range of from 15% by weight to 35% by weight based on the total weight of water and total weight of the one or more salts in the oral moist smokeless snuff composition, wherein the total amount of moisture, said total amount of moisture being the total amount of oven volatile ingredients, is within the range of from 35% by weight to 60% by weight based on the total weight of the oral smokeless moist snuff composition; (b) particles comprising a flavorant and a cellulose-derivatized polymer selected from the group consisting of hydroxypropyl methylcellulose, hydroxypropyl cellulose, methyl cellulose and any combination thereof, wherein the amount of said particles is within the range of from 1% by weight to 25% by weight based on the total weight of the oral smokeless moist snuff product.

2-15. (canceled)

16. The oral smokeless moist snuff product according to claim 1, wherein the disintegrated plant material comprises or consists of disintegrated tobacco and/or disintegrated non-tobacco plant fibres.

17. The oral smokeless moist snuff product according to claim 1, wherein the one or more salts comprises or consists of sodium chloride, sodium carbonate or potassium sulphate.

18. The oral smokeless moist snuff product according to claim 1, wherein the one or more salts comprises sodium sulphate and/or potassium sulphate and a salt selected from the group consisting of sodium chloride, sodium carbonate, potassium carbonate and any combination thereof.

19. The oral smokeless moist snuff product according to claim 1, wherein the one or more salts comprises sodium carbonate, sodium chloride and optionally one or more salts selected from the group consisting of potassium carbonate, sodium sulphate, potassium sulphate, sodium lactate, potassium lactate and any combination thereof.

20. The oral smokeless moist snuff product according to claim 1, wherein the total amount of the one or more salts is within the range of from 15% by weight to 25% by weight or from 20% by weight to 25% by weight, based on the total weight of water and total weight of the one or more salts in the oral smokeless moist snuff composition.

21. The oral smokeless moist snuff product according to claim 1, wherein the amount of particles is within the range of from 5% by weight to 25% by weight or from 5% by weight to 10% by weight based on the total weight of the oral smokeless moist snuff product.

22. The oral smokeless moist snuff product according to claim 1, wherein the total amount of moisture is 35% by weight, 40% by weight, 45% by weight, 50% by weight, 55% by weight or 60% by weight based on the total weight of the oral smokeless moist snuff composition.

23. The oral smokeless moist snuff product according to claim 1, wherein the one or more salts is mixed with the disintegrated plant material.

24. The oral smokeless moist snuff product according to claim 1, wherein the particles are microcapsules and/or granules.

25. The oral smokeless moist snuff product according to claim 1, wherein the flavorant is encapsulated by a coating comprising said cellulose-derivatized polymer.

26. The oral smokeless moist snuff product according to claim 1, wherein the flavorant is encapsulated by an inner coating comprising gelatine and an outer coating comprising said cellulose-derivatized polymer.

27. The oral smokeless moist snuff product according to claim 1, wherein said cellulose-derivatized polymer comprises or consists of hydroxypropyl methylcellulose.

28. The oral smokeless moist snuff product according to claim 1, wherein the flavor is a liquid or a solid selected from the group consisting of menthol, peppermint, spearmint, liquorice, anethol, 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 cumarin.

29. A method for adding a flavorant to an oral smokeless moist snuff product, said method comprising: a) applying a flavorant onto at least a part of one inside surface of a packaging container for an oral smokeless moist snuff product, b) placing the oral smokeless moist snuff product as defined in claim 1 in the packaging container, and c) closing the packaging container.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0145] FIG. 1 shows a graph indicating flavor intensity experienced by eleven test persons during a time period of 60 minutes.

[0146] The disclosure is illustrated by the following non-limitative Examples.

EXAMPLES

[0147] The following equipment and general procedures were used in the Examples below.

General

[0148] Headspace screw top vials (20 ml) were purchased from ThermoScientific. Petroleum ether Suprasolv was purchased from VWR. Samples were shaken on an incubation orbital shaker, professional 3500, purchased from VWR. Analyses were performed on an Agilent 5890/5972/7673 GCMS-system, operating in full scan mode. GC column was an Agilent Innowax (60 m×0.25 mm×0.25 um).

Measurements

[0149] Snus samples were extracted with two different extraction methods, one for total flavor and one for free flavor. In this document, total flavor intends the total analyzed amount of flavor in the product consisting of moist snus and microcapsules. Thus, the total flavor intends the sum of the flavor of the microcapsules and the flavor contained in the moist snus. In this document, free flavor intends the analyzed amount of flavor in the moist snus. Thus, the free flavor intends the flavor contained in the moist snus, excluding the flavor of the non-disintegrated microcapsules. Unless otherwise indicated, in all Examples the flavor is a mixture of peppermint and menthol. After extraction a GC/MS method (the same method for both extractions) was used to estimate the amount of flavor in the extracts. This was a semi-quantitative method for menthol, which served as a marker for all flavor compounds. The area of menthol was integrated and area units were compared between samples.

Extraction of Total Flavor

[0150] For each replicate 0.5-1 g of snus or one pouch (cut in two pieces) was put into a headspace vial. 5 ml of tap water was added. The samples were shaken for 5 min at ambient temperature (360 rpm). Thereafter 5 ml of petroleum ether was added before samples were shaken for 60 minutes at 50° C. (360 rpm). After cooling samples were put on GC-vials and analyzed with GC/MS.

Extraction of Free Flavor

[0151] For each replicate 0.5-1 g of snus or one pouch (cut in two pieces) was put in to a headspace vial. 5 ml of petroleum ether was added. The samples were shaken for 5 min at ambient temperature (360 rpm). After 5 minutes of sedimentation samples were put on GC-vials and analyzed with GC/MS. The area as measured by GC/MS is indicated in Table 3.

Tobacco

[0152] In the examples below, grinded and heated moist tobacco refers to tobacco that has been prepared as follows. The tobacco was grinded and pasteurized, and the moisture content was adjusted with water to about 35 wt %. The chloride content of the tobacco flour prior to grinding and pasteurization, i.e. the sum of chloride from NaCl and KCl, was about 3. wt % based on the weight of the tobacco flour. The total amount of moisture of the tobacco flour was 7 wt %.

Moist Snus Versus Moist Snus Product

[0153] In the examples below, “moist snus” refers to a mixture of grinded and heated moist tobacco, sodium carbonate, potassium sulphate, sodium chloride, ethanol and water. In some examples the potassium sulphate was excluded.

[0154] Further, in the examples below “moist snus product” refers to the mixture resulting from adding microcapsules to the moist snus, i.e. a mixture of microcapsules, grinded and heated moist tobacco, sodium carbonate, potassium sulphate, sodium chloride, ethanol and water. In some examples the potassium sulphate was excluded.

LOD Method

[0155] In all the following examples, the moisture content of each of the tobacco material and the non-tobacco plant fibers, if present, was determined by using a method based on literature references Federal Register/vol. 74, no. 4/712-719/Wednesday, Jan. 7, 2009/Notices, “Total moisture determination” and AOAC (Association of Official Analytical Chemics), Official Methods of Analysis 966.02: “Moisture in Tobacco” (1990), Fifth Edition, K. Helrich (ed). In this method, the oven volatile (OV) content of the tobacco material and the non-tobacco plant fibers, if present, is measured as described hereinafter.

[0156] The moisture content (i.e. the oven volatile content) of each of the tobacco material and the non-tobacco plant fibers, if present, was determined gravimetrically by taking 2.5±0.25 g sample and weighing the sample before evaporation of moisture and after evaporation of moisture. Mettler Toledo's Moisture Analyzer HB43, a balance with halogen heating technology, was used (instead of an oven and a balance as in the mentioned literature references). The sample was heated to 105° C. (instead of 99.5±0.5° C. as in the mentioned literature references). The measurement was stopped when the weight change was less than 1 mg during a 90 seconds time period. The moisture content (i.e. oven volatile content) as weight percent of the original weight of the sample is then calculated automatically by the Moisture Analyzer HB43.

[0157] As mentioned herein above, the content of oven volatiles other than water (i.e. non-aqueous oven volatiles) in tobacco flour, is normally less than 1% by weight. Therefore the moisture content of tobacco material as measured using the herein described method substantially corresponds to the actual water content of the tobacco material. In the examples, the given water content of the initial tobacco preparations is the calculated sum of oven volatiles content of the tobacco material and the non-tobacco plant fibers if present, as measured by the above disclosed method, and, where applicable, the amount of water added to the tobacco material in the process.

Example 1

[0158] Microcapsules were formed in the following manner.

[0159] 40.0 g of hydroxypropyl methylcellulose, type 2910, viscosity 3 mPa*s (SheffCel 60HD3, purchased from Kerry) was dissolved in 360 g of purified water resulting in a 400 g weight solution.

[0160] For the coating process a fluid bed Mini-Glatt (from Glatt GmbH, Binzen) with bottom spray coating (Wurster) was used. The spray nozzle was 0.5 mm in diameter. The bottom filter was 100 μm, mounted on a bottom plate with diameter 7.5 cm.

[0161] 90 g of Millicaps 1000 E_1413279 (from V. MANE FILS, France) was charged in the fluid bed. The Millicaps were substantially gelatin microcapsules containing a liquid peppermint/menthol flavorant. 230 g of the above prepared solution was sprayed on to the Millicaps 1000 E_1413279. Settings for the process were as indicated in Table 1.

TABLE-US-00001 TABLE 1 Airflow (Nm.sup.3/h) 30 Inlet temperature (C. °) 50 Product temperature vessel (C. °) 38-40 Spray rate (g/min) 1.0 Spray pressure (Bar) 1.4

[0162] The formed microcapsules were then sieved through a sieve with a mesh size of 2 mm and the upper fraction was removed.

[0163] The moist snus was prepared by mixing sodium carbonate, potassium sulphate, sodium chloride, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 2 below. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco prepared as described above, sodium carbonate, potassium sulphate, sodium chloride, ethanol and water in amounts as indicated in Table 2.

[0164] The above manufactured microcapsules were mixed with the moist snus, said moist snus having a total amount of moisture of about 46% by weight based on the moist snus, to provide a moist snus product. The composition of the moist snus product is indicated in Table 2.

[0165] The moist snus product was packaged in pouches, each pouch having with a weight of about 0.8 g. The pouches were stored in a sealed plastic bag for two weeks at room temperature.

TABLE-US-00002 TABLE 2 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 58.57 tobacco Sodium carbonate 39.5 2.31 Potassium sulphate 18.4 1.1 Sodium chloride 137.2 8.0 Ethanol 6.5 0.38 Water 335.1 19.63 Microcapsules 170.7 10 Total: 1707.4 Total: 100.0

[0166] After storage for two weeks at room temperature the pouches consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

TABLE-US-00003 TABLE 3 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 597306 11 29173 2 515899 12 24394 3 594576 13 16594 4 559856 14 25271 5 720990 15 15482 6 535040 16 30848 7 546461 17 29818 8 534130 18 34242 9 537571 19 40389 10  714206 20 23119 Average area: 585604 26933 Free flavor (%): 4.60* *The free flavor content in Table 3 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor

[0167] Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in Table 3, the free flavor content of the moist snuff was only 4.6% after storage 2 weeks in room temperature. It can be concluded that the HPMC coated gelatin microcapsules containing the liquid flavorant did not release the flavorant to any significant extent. Thus, the HPMC coated gelatin microcapsules containing the liquid flavorant are substantially storage stable in the moist snus.

Example 2

[0168] Pouches consisting of the moist snus and microcapsules, said pouches being manufactured as in Example 1, were evaluated regarding flavor release function as follows. The pouches were stored for two weeks in a sealed plastic bag prior to use.

[0169] 11 test persons used the pouches for 60 minutes. The pouch was put between the gum and the upper lip and the pouch was fixed in that position during the whole test period. After 60 minutes of use, the total amount of menthol left in the used pouches were analyzed and compared to the total amount of analyzed menthol in unused pouches. The test persons used two pouches each. The pouches were analyzed using GC/MS according to the method described above. The results are indicated in Table 4 (Total flavor of unused pouches) and Table 5 (Total flavor of used pouches). The microcapsule flavorant was peppermint and menthol. The analysis was performed with respect to menthol.

TABLE-US-00004 TABLE 4 Unused pouches. Pouch number Total Flavor Area 1 1105014 2 858570 3 1154509 4 1221487 5 1017850 6 666178 7 623384 8 475759 9 899776 10 788656 Average area: 881118.3

TABLE-US-00005 TABLE 5 Used pouches. Test subject Total Flavor Area Test subject 1 739092 867590 Test subject 2 707936 737196 Test subject 3 1011796 791629 Test subject 4 937970 594446 Test subject 5 242863 638312 Test subject 6 1025285 758070 Test subject 7 882021 922175 Test subject 8 1011325 811957 Test subject 9 880684 907847 Test subject 10 1012301 932638 Test subject 11 499154 899143 Average area: 809610.5

[0170] The amount of extracted menthol (%) was then calculated as:

Extracted menthol (%)=(Average area unused pouches−Average area used pouches)/(Average area unused pouches).

As indicated above, the average area unused pouches is 881118.3, and the average area used pouches is 809610.5. It follows that (881118.3−809610.5)/(881118.3)=8.1%. Thus, release of menthol from the HPMC coated gelatin microcapsules took place when the test persons used the pouches as indicated above. The test persons were also asked to evaluate their experience of flavorization. The flavor intensity was measured on a scale from 0 to 5, where 0 indicates no experience of flavor and 5 a high experience of flavor intensity. The sensory evaluation was made five and 60 minutes after having placed the oral moist snuff product in the mouth. The mean flavor intensity was calculated for the 11 test persons at 5 and 60 minutes respectively, and the result is shown in FIG. 1. It can be concluded that the experienced flavor intensity increased over time.

Example 3

[0171] Millicaps 1000 E_1413279 were purchased from V. MANE FILS, France. The Millicaps were substantially gelatin microcapsules containing a liquid menthol flavorant.

[0172] Moist snus was prepared by mixing sodium carbonate, potassium sulphate, sodium chloride, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 6 below. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco, sodium carbonate, potassium sulphate, sodium chloride, ethanol and water in amounts as indicated in Table 6.

[0173] The Millicaps were mixed with the moist snus, said moist snus having a total amount of moisture of about 46% by weight based on said moist snus, to provide a moist snus product. The composition of the moist snus product was as indicated in Table 6.

[0174] The moist snus product was packaged in pouches, each pouch having a weight of about 0.8 g. 10 pouches were prepared. The pouches were stored for two weeks at room temperature in a sealed plastic bag.

TABLE-US-00006 TABLE 6 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 58.57 tobacco Sodium carbonate 39.5 2.31 Potassium sulphate 18.4 1.1 Sodium chloride 137.2 8.0 Ethanol 6.5 0.38 Water 335.1 19.63 Millicaps 1000 E_1413279 170.7 10 Total: 1707.4 Total: 100.0

[0175] After storage for two weeks at room temperature the pouches consisting of moist snus and Millicaps 1000 E_1413279 were analyzed regarding content of menthol according to the GC/MS method described in Example 1. One batch was for free flavor and one was batch for total flavor. As indicated in Table 7, 83% of the total amount of menthol was found in the moist snus after storage 2 weeks in room temperature.

TABLE-US-00007 TABLE 7 Sample Total flavor Sample Free flavor Number (area) Number (area) 1 668923 11 693849 2 656006 12 576435 3 783536 13 598902 4 781676 14 642069 5 774948 15 714342 6 749421 16 496699 7 637317 17 626955 8 788075 18 588688 9 702484 19 625506 10 766540 20 498865 Average area: 730893 606231 Average free flavor (%):    83* *Calculated as: Free flavor (%) = Average area free flavor/Average area total flavor. As indicated above, the average area free flavor is 606231, and the average area total flavor is 730893. It follows that the free flavor is 606231/730893 = 83%. It can be concluded that the gelatin microcapsules released the menthol flavorant during storage. Thus, the gelatin microcapsules do not exhibit storage stability in the moist snus. Further, it can be concluded that addition of the salts in the amounts indicated in Table 6 did not prevent release of the menthol flavorant from the gelatin microcapsules.

Example 4

[0176] Two samples were prepared as follows.

Sample 1

[0177] Moist snus was prepared by mixing sodium carbonate, potassium sulphate, sodium chloride, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 8 below. The total amount of moisture of the moist snus was about 45% by weight based on said moist snus.

[0178] 3.0 g of the moist snus and 0.15 g of HPMC coated gelatin microcapsules, said microcapsules being prepared as in Example 1, were mixed to provide the moist snus product indicated in Table 8.

[0179] The mixture was then stored in a sealed test tube in room temperature for two weeks. The composition of the moist snus product was as indicated in Table 8.

TABLE-US-00008 TABLE 8 Component Composition (wt %) Grinded and heated, moist 62 tobacco Sodium carbonate 2.5 Potassium sulphate 1.1 Sodium chloride 8.5 Ethanol 0.3 Water 20.8 Microcapsules 4.8 Total: 100.0

Sample 2

[0180] Commercially available pouches consisting of snus “Skruf fresh tranbär xtra stark white slim” (Skruf Snus AB) were chopped to provide 3.0 g snus with a moisture content of about 43% which was then mixed with 0.15 g of the HPMC coated gelatin microcapsules prepared in Example 1. The mixture was then stored in a sealed test tube in room temperature for two weeks.

[0181] Samples 1 and 2 were analyzed regarding content of menthol according to the method described in Example 1. The results are indicated in Table 9.

TABLE-US-00009 TABLE 9 Free flavor Sample Number Stored Mixture (%) 1. Moist snus and 3 microcapsules as indicated in Table 8 2. Skruf Tranbär and 42 microcapsules

[0182] As can be seen from Table 9, the free flavor content of the stored Sample 1 was only 3% indicating that substantially no flavor release from the microcapsules had taken place. In contrast, the free flavor content of the stored Sample 2 was 42% indicating a significant flavor release from the microcapsules.

[0183] It can be concluded that the HPMC coated gelatin microcapsules were substantially stable upon storage in the moist snus of Sample 1. In comparison with Sample 1, the storage stability of the HPMC coated gelatin microcapsules in the commercially available snuff of Sample 2 was observed to be lower.

Example 5

[0184] Microcapsules were formed in the following manner.

[0185] 20.7 g of hydroxypropyl methylcellulose, type 2910, viscosity 3 mPa*s (SheffCel 60HD3, purchased from Kerry) and 2.3 g of talc was mixed with 207 g of water resulting in a 230 g weight suspension.

[0186] 90 g of Millicaps 1000E_1413279 (from V. MANE FILS, France) was charged in the fluid bed. The Millicaps were substantially gelatin microcapsules containing a liquid peppermint/menthol flavorant. The above prepared 230 g weight suspension with talc and dissolved hydroxypropyl methylcellulose was then sprayed on to the Millicaps 1000E_1413279. Process equipment and settings for the process as indicated in example 1.

[0187] The formed microcapsules were then sieved through a sieve with a mesh size of 2 mm and the upper fraction was removed.

[0188] The moist snus was prepared as in example 1. The total amount of moisture of the snus was about 46% by weight based on said moist snuff.

[0189] The above manufactured microcapsules were mixed with the moist snus. The composition of the moist product is indicated in Table 2.

[0190] About 7 g of the above moist product were then stored in a sealed glass bottle for two weeks at room temperature.

[0191] After storage for two weeks at room temperature the above moist product consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

TABLE-US-00010 TABLE 10 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 6294470 4 336014 2 6597660 5 271897 3 6818950 6 325276 Average area: 6570360 311062.3 Free flavor (%): 4.73 *The free flavor content in Table 10 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in table 10, the free flavor content of the moist snus was only 4.73% after storage 2 weeks in room temperature. It can be concluded that the HPMC-talc coated gelatin microcapsules containing the liquid flavorant did not release the flavorant to any significant extent. Thus, the HPMC-talc coated gelatin microcapsules containing the liquid flavorant are substantially storage stable in the moist snus.

Example 6

[0192] Moist snus was prepared by mixing sodium carbonate, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 11 below. The total amount of moisture of the snus was about 46% by weight based on said moist snus. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco prepared as described above, sodium carbonate, ethanol and water in amounts as indicated in Table 11.

[0193] Microcapsules manufactured as in Example 5 were mixed with the moist snus to provide a moist snus product. The composition of the moist snus product is indicated in Table 11.

TABLE-US-00011 TABLE 11 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 73.9 tobacco Sodium carbonate 18.9 1.4 Ethanol 6.51 0.48 Water 192.6 14.2 Microcapsules 135.3 10 Total: 1353.3 Total: 100

[0194] About 7 g of the above moist product were then stored in a sealed glass bottle for two weeks at room temperature.

[0195] After storage for two weeks at room temperature the above moist product consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

[0196] Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in table 12, the free flavor content of the moist snus was 41.6% after storage 2 weeks in room temperature.

TABLE-US-00012 TABLE 12 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 6841680 4 2708730 2 6272840 5 2694330 3 6346000 6 2696230 Average area: 6486840 2699763 Free flavor (%): 41.6* *The free flavor content in Table 12 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor As indicated above, the average area free flavor is 2699763, and the average area total flavor is 6486840. It follows that the free flavor is 2699763/6486840 = 41.6%. Thus, lowering the salt content decreases the stability of the microcapsules in the moist snus.

Example 7

[0197] Moist snus was prepared by mixing sodium chloride, sodium carbonate, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 13 below. The total amount of moisture of the snus was about 46% by weight based on said moist snus. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco prepared as described above, sodium chloride, sodium carbonate, ethanol and water in amounts as indicated in Table 13.

[0198] Microcapsules manufactured as in Example 5 were mixed with the moist snus to provide a moist snus product. The composition of the moist snus product is indicated in Table 13.

TABLE-US-00013 TABLE 13 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 58.48 tobacco Sodium carbonate 39.58 2.31 Sodium chloride 155.78 9.11 Ethanol 6.51 0.38 Water 336.97 19.71 Microcapsules 170.98 10 Total: 1709.8 Total: 100

[0199] About 7 g of the above moist product were then stored in a sealed glass bottle for two weeks at room temperature.

[0200] After storage for two weeks at room temperature the above moist product consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

[0201] Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in table 14, the free flavor content of the moist snus was only 4.67% after storage 2 weeks in room temperature. It can be concluded that the HPMC-talc coated gelatin microcapsules containing the liquid flavorant did not release the flavorant to any significant extent. Thus, the HPMC-talc coated gelatin microcapsules containing the liquid flavorant are substantially storage stable in the moist snus when replacing potassium sulphate with sodium chloride.

TABLE-US-00014 TABLE 14 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 6398000 4 322942 2 5717580 5 256656 3 6201680 6 276732 Average area: 6105753 285443.3 Free flavor (%): 4.67 *The free flavor content in Table 14 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor

Example 8

[0202] Moist snus was prepared by mixing sodium chloride, sodium carbonate, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 15 below. The total amount of moisture of the snus was about 46% by weight based on said moist snus. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco prepared as described above, sodium chloride, sodium carbonate, ethanol and water in amounts as indicated in Table 15.

[0203] Microcapsules manufactured as in Example 5 were mixed with the moist snus to provide a moist snus product. The composition of the moist snus product is indicated in Table 15.

TABLE-US-00015 TABLE 15 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 68.97 tobacco Sodium carbonate 29.75 2.05 Sodium chloride 36.91 2.55 Ethanol 6.51 0.45 Water 231.67 15.98 Microcapsules 144.98 10 Total: 1449.8 Total: 100

[0204] About 7 g of the above moist product were then stored in a sealed glass bottle for two weeks at room temperature.

[0205] After storage for two weeks at room temperature the above moist product consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

[0206] Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in table 16, the free flavor content of the moist snus was 29.1% after storage 2 weeks in room temperature.

TABLE-US-00016 TABLE 16 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 5213410 4 1796100 2 6426730 5 1855740 3 7204900 6 1841340 Average area: 6281680 1831060 Free flavor (%): 29.1 *The free flavor content in Table 16 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor As indicated above, the average area free flavor is 1831060, and the average area total flavor is 6281680. It follows that the free flavor is 1831060/6281680 = 29.1%. Thus, lowering the salt content decreases the stability of the microcapsules in the moist snus.

Example 9

[0207] Moist snus was prepared by mixing sodium carbonate, sodium chloride, potassium sulphate, propylene glycole, ethanol and water with grinded and heated moist tobacco. The amounts were as indicated in Table 17 below. The total amount of moisture of the snus was about 46% by weight based on said moist snus. Thus, the moist snus of the moist snus product consisted of grinded and heated moist tobacco prepared as described above, sodium carbonate, sodium chloride, potassium sulphate, propylene glycole, ethanol and water in amounts as indicated in Table 17.

[0208] Microcapsules manufactured as in Example 5 were mixed with the moist snus to provide a moist snus product. The composition of the moist snus product is indicated in Table 17.

TABLE-US-00017 TABLE 17 Component Amount (g) Composition (wt %) Grinded and heated, moist 1000 51.66 tobacco Sodium carbonate 58.59 3.03 Potassium sulphate 27.28 1.41 Sodium chloride 221.34 11.43 Propylene glycole 38.74 2.00 Ethanol 6.51 0.34 Water 389.74 20.13 Microcapsules 193.58 10 Total: 1935.78 Total: 100

[0209] About 7 g of the above moist product were then stored in a sealed glass bottle for two weeks at room temperature.

[0210] After storage for two weeks at room temperature the above moist product consisting of moist snus and microcapsules were evaluated regarding chemical storage stability as follows.

[0211] Analysis regarding content of menthol was performed in two batches, one for free flavor and one for total flavor. As indicated in table 18, the free flavor content of the moist snus was only 5.3% after storage 2 weeks in room temperature. It can be concluded that the HPMC-talc coated gelatin microcapsules containing the liquid flavorant did not release the flavorant to any significant extent. Thus, the HPMC-talc coated gelatin microcapsules containing the liquid flavorant are substantially storage stable in the moist snus.

TABLE-US-00018 TABLE 18 Replicate Total flavor Replicate Free flavor Number (area) Number (area) 1 5792720 4 273098 2 6265110 5 348625 3 5885220 6 325472 Average area: 5981017 315731.7 Free flavor (%): 5.28 *The free flavor content in Table 18 was calculated as: Free flavor (%) = Average area free flavor/Average area total flavor

Example 10. Measurement of Conductivity of Moist Snus

[0212] The following method may be used to measure the conductivity of moist snus. Equipment: conductivity measurement apparatus, glass beaker and a magnetic stirrer. Procedure: Mix 1.5 g of moist snus with distilled water until the total weight becomes 450.0 g. The thus obtained mixture is stirred using the magnetic stirrer at about 200 rpm for about 2 minutes. A probe of the measurement apparatus is dipped into the thus obtained mixture a couple of times until a stable conductivity value is obtained. The mixture is allowed to stand for about 1 minute. The obtained conductivity value is recorded.