JP2009509524A - Flavored cigarette - Google Patents

Abstract

A cigarette, a method for producing the cigarette and a method for smoking an article are provided.
SOLUTION: A filtration system (180) and a flavorant (150) encapsulated with polyvinyl acetate are included, and the deactivation of the adsorbent by the flavorant is reduced through encapsulation of the flavorant in polyvinyl acetate. Provide a cigarette to be used. A preferred flavor is menthol. Encapsulated flavors are prepared by mixing at least one flavor with a solvent such as polyvinyl acetate and ethanol to form an encapsulated flavor. A method of cigarette manufacture and smoking of articles is also provided.
[Selection] Figure 1 (a)

Description

Flavoring agents are often added to tobacco products to obtain the desired sensory stimulation. One common flavoring agent is menthol. Menthol is a volatile compound that tends to evaporate (volatilize) and gradually escape from tobacco products during storage.
Various adsorbents are used as additives in tobacco products to remove selected components of tobacco smoke. More common additives include activated carbon, molecular sieves, zeolites, and mixtures thereof.

Activated carbon is a useful adsorbent and has a large absorption capacity. However, while activated carbon is effective in removing targeted components from tobacco smoke, activated carbon is not selective and absorbs volatile flavors such as menthol when present in tobacco products. .
Thus, when smoking a tobacco product, while protecting the flavoring agent, such as menthol, from tobacco products containing adsorbents such as activated carbon, molecular sieves, and zeolites from volatilization, degradation, and absorption by the adsorbent. It is beneficial to provide the material in a form that can be released gradually.

US-A-5, 301, 693 US-A-5, 228, 461 US-A-5, 137, 036 US-A-6, 584, 979 US-A-6, 772, 768 US-A-6, 779, 528

Cigarettes containing flavorants encapsulated with polyvinyl acetate are provided, and heat and / or moisture are used to release the flavors from the polyvinyl acetate capsules into the mainstream smoke during smoking. Also provided is a method for improving the flavor characteristics of a cigarette containing an adsorbent such as activated carbon by using a flavorant with reduced deactivation of the adsorbent.
Also provided is a substantially cylindrical tobacco rod, a substantially cylindrical filter rod containing a flavorant encapsulated by polyvinyl acetate, and a chipping that wraps and joins the filter rod and the tobacco rod. And a cigarette manufacturing method and a cigarette mainstream smoke processing method.

In one embodiment, a cigarette is provided that includes tobacco, a filter, an adsorbent, and an encapsulated flavoring agent comprising a polyvinyl acetate matrix having a menthol flavorant bound therein.
Yet another embodiment provides a method of making a cigarette comprising an adsorbent in a cigarette filter, the method comprising cigarette-encapsulating flavorant comprising a polyvinyl acetate matrix having menthol flavorant bound therein. Including the step of incorporating into the element.
In yet another embodiment, the method comprises maintaining a flavorant (menthol) with a polyvinyl acetate matrix and releasing menthol from the matrix while generating mainstream smoke, wherein the releasing step comprises heating the matrix and / or A method for flavoring mainstream tobacco smoke, including humidification, is provided.

A cigarette is described that includes a filter system containing a flavorant encapsulated with polyvinyl acetate and at least one adsorbent. A method for producing encapsulated flavors, a method for producing cigarettes, and a method for treating smoke from these articles are also described.
The term “smoking article” includes cigarettes, pipes, cigars, cigarillos and the like.
The term “mainstream smoke” includes aerosols drawn through the smoking article to the labial end of the smoking article.

  The term “encapsulation” includes encapsulation of one material with another material and microencapsulation, where microencapsulation includes microcapsule sizes, ie encapsulations from less than 1 μm to more than 2000 μm. . For example, as used herein, encapsulation preferably includes the formation of a matrix of one material, wherein the second material is microencapsulated within the matrix of the first material. Similarly, “encapsulated flavorant” means an encapsulated or microencapsulated flavorant, preferably a flavorant within a polyvinyl acetate encapsulation matrix.

  Any number of flavors are suitable for encapsulation with polyvinyl acetate. Menthol is a preferred flavor. Other suitable flavors include mint like peppermint and spearmint, vanillin, chocolate, licorice, citrus and other fruit flavors, spice flavor like cinnamon, methyl salicylic acid, linalool, bergamot oil, geranium oil, lemon oil , Ginger oil, tobacco flavor, and other substances commonly used to impart flavor and aroma to the mainstream smoke of tobacco products. Flavorings suitable for encapsulation are also described in US-A-5,301,693, US-A-5,228,461 and US-A-5,137,036, assigned to the present applicant. Which are incorporated herein by reference in their entirety.

  According to one embodiment, one or more encapsulated flavors are incorporated into a cigarette filter, wherein the filter used in the cigarette comprises at least one adsorbent (absorbent or adsorbent). . As used herein, the term “adsorbent” means an adsorbent, an absorbent, or a substance that can function as both an adsorbent and an absorbent. The term “sorption” is intended to encompass surface interactions of adsorbents such as activated carbon, molecular sieves, zeolites and other similar materials as well as interactions within their pores and channels.

  Preferred adsorbents include various forms of activated carbon, molecular sieves such as zeolites, and mixtures thereof. Activated carbon has strong physical adsorption power and high volume adsorption porosity. Activated carbon can be produced by any suitable technique. One technique is, for example, carbonization of coconut husk, coal, wood, pitch, cellulose fibers, or polymer fibers. Carbonization is preferably carried out at an elevated temperature, ie an inert atmosphere between 200 ° C. and 800 ° C., followed by activation under oxidizing conditions. The activated carbon used in the cigarette can be in monolithic form, granules, beads, powder, or fiber form. If desired, the activated carbon can be incorporated into another material such as paper.

  Activated carbon can include a distribution of micropores, mesopores, macropores. The term “micropore” generally refers to a material having a pore size of about 20 mm or less, while the term “mesopore” generally has a pore size of about 20 mm to 500 mm. It means a material to be provided. The term “macropore” means a pore size of more than 500 mm. The relative amount of micropores, mesopores, and macropores can be preselected for components selected from the mainstream smoke of tobacco that is targeted and removed. Thus, the pore size and pore distribution can be adjusted according to what is required for certain applications.

  Another material that can be used as an adsorbent in cigarette filter systems is molecular sieve zeolite. As used herein, the term “molecular sieve” means a porous structure made of an inorganic silicate material. Zeolites have channels or pores of certain molecular size dimensions. There are many known unique zeolite structures with channels or pores of different sizes and forms. Channel or pore size and morphology can have a significant impact on the properties of these materials with respect to adsorption and separation properties. Zeolites can be used to separate molecules in channels or pores and / or by differences in sorption strength. By using one or more zeolites with larger channels or pores than the selected component of mainstream smoke, only selected molecules small enough to pass through the pores of the molecular sieve material enter the cavity and are It can be made to adsorb.

  Micropores, mesopores, and / or macropore molecular sieves can be used as adsorbents. These are selected for use in the filter system based on the specific components removed from the mainstream smoke. Zeolite type molecular sieves useful for cigarettes include crystalline aluminosilicates, silicoaluminophosphates (AIPO / SAPO), and mesoporous molecular sieves such as MCM-41, MCM-48, and SBA-15. These are preferably granular materials. This group of materials includes a regularly sized channel and a regular arrangement of tunable internal active sites that house molecules smaller than a certain size in the internal space, which makes this group of catalysts with desirable selectivity and Useful as an absorbent.

The adsorbent can be incorporated into one or more locations of the cigarette. For example, the adsorbent can be placed in the channel of the tubular free flow filter component, in the material of the filter component, and / or in the hollow space of the filter. The adsorbent can additionally or alternatively be incorporated in tobacco material or in cigarette wrapping paper.
The filter can include an adsorbent in oriented or non-oriented fibers and a paper-like sleeve that wraps the fibers. The adsorbent can be, for example, one or more of activated carbon, zeolite, and other molecular sieves arranged in fiber form. The adsorbent mixture can provide different filtration characteristics to obtain a targeted filtered mainstream smoke composition.

  Alternatively, adsorbents such as carbon, silica, and zeolite impregnated in microcavity fibers such as TRIAD® microcavity fibers available from “Honeywell International”, Morristown, NJ It can be composed of one or more adsorbents. The fibers may be in the form of microcavity fibers impregnated with one or more adsorbent particles. See US-A-6,584,979, US-A-6,772,768, and US-A-6,779,528 assigned to the present applicant, the entire contents of which are incorporated by reference. I want to be.

In another embodiment, the fibers may be bundles of discontinuous fibers, which are preferably oriented along the direction of mainstream smoke flow through the cigarette within the filter.
The adsorbent-containing filter rod, for example, preferably stretches a bundle of wrinkle-free adsorbed fiber material with controlled total denier and fiber-by-fiber denier through a preformed or in-situ sleeve during the filter manufacturing process. Can be formed. The formed filter rod can be divided into filter plugs by cutting to the desired length. For example, the filter plug can have a length of about 5 mm to about 30 mm.

  The adsorbent can be incorporated into the cigarette filter in one or more desirable arrangements. In a preferred embodiment, the adsorbent segment is combined with a free flow filter. The adsorbent can contact (ie, abut) the free flow filter, be positioned between the free flow filter and the inlet filter plug, or can contact (ie, abut) the inlet filter plug. The adsorbent segment preferably has a diameter that is substantially equal to the outer diameter of the free-flow filter to minimize smoke passage during the filtration process.

The fibrous adsorbent-containing filter segment preferably has a high loft with appropriate packing density and fiber length so that parallel paths are created between the fibers. Such a structure can substantially remove selected gas phase components such as formaldehyde and / or acrolein, while preferably removing only minimal particulate matter from the smoke and thereby being selected. While achieving a significant reduction in the vapor phase component, it does not significantly affect tobacco smoke total particulate matter (TPM). Low packing density and short fiber length are preferred to achieve such filtration performance.
The amount of adsorbent used in the preferred embodiment of the cigarette depends on the type of gas phase component of the tobacco smoke and the type of component that is desired to be removed from the tobacco smoke.

When an adsorbent and flavoring agent are used in a cigarette, the flavoring agent may inactivate the adsorbing agent when the flavoring agent is absorbed by the adsorbent. Accordingly, to reduce the level of desorption of the adsorbent, the flavoring is preferably protected from sorption by the adsorbent by encapsulation. Through encapsulation, the interaction between the adsorbent and the flavoring agent and the sorption of the resulting flavoring agent can thereby be reduced.
Encapsulated flavors can be placed in various parts of the cigarette to provide flavor to the cigarette and reduce inactivation of the adsorbent. In one embodiment, the encapsulated flavor can be in the form of beads that are placed in a tobacco filter. By using beads, controlled release of cigarette flavor during the puff cycle can be achieved. The beads preferably comprise polyvinyl acetate encapsulating at least one flavor, where heat and / or moisture supplied to the encapsulated flavor during smoking of cigarettes releases the flavor from the encapsulation. . Other materials may be optionally added that improve the properties of the encapsulating material, such as fillers, or enhance its stability.

In an exemplary embodiment, encapsulated additive beads may be provided, which have a substantially homogeneous composition in which the flavoring is distributed substantially uniformly throughout the beads. Such a structure allows the flavoring to be released from the beads in a certain manner during smoking.
Also, by encapsulating the flavorant, the encapsulated flavorant is protected from exposure to the atmosphere (ie, outside air in the package) and cigarettes such as cigarettes. Thus, flavor release and / or transfer is minimal until the encapsulated flavor is exposed to increased moisture or heat. Although not wishing to be bound by theory, both increased moisture and increased temperature cause the polyvinyl acetate matrix encapsulating the flavorant to swell, thus creating a pathway out of the polyvinylacetate matrix and leaking the flavorant. Is considered to be possible.

  For example, a flavoring-encapsulated polyvinyl acetate matrix can be added to a cigarette filter, where moisture and heat from contact with the user's mouth can cause the flavoring to be released. As another example, temperatures between 50 ° C and 900 ° C, or between 100 ° C and 800 ° C (eg, higher than 25 ° C, 50 ° C, 100 ° C, 200 ° C, 300 ° C, 400 ° C, 500 ° C , 600 ° C., 700 ° C., 800 ° C.) can be applied to the encapsulated flavor to expand the encapsulated polyvinyl acetate matrix, which in turn is Can cause release.

  As a result, accidental release of the flavoring agent or the interaction between the flavoring agent and the adsorbent can be reduced by encapsulating the flavoring agent. Accidental release of flavors can also be achieved through increased humidity or increased temperature, which are available for cigarette smoking. Thus, by encapsulating the flavoring agent within a polyvinyl acetate matrix, it is possible to improve the delivery of the flavoring agent, particularly during temperature and / or humidity increases, with adsorbent-containing cigarettes.

  The encapsulated flavoring agent can have any desired shape, including regular or irregular shapes including circular, square, rectangular, elliptical, other polygonal, cylindrical, fibrous, and the like. The beads can have various sizes. Preferably, the beads are microbeads having a maximum particle size of less than about 25 μm, more preferably less than about 1 μm. The reduction in bead size can result in a more homogeneous and controlled flavor release by providing an increase in the bead surface area.

The encapsulated product can be made by any suitable processing method that produces an article having the desired structure, composition, and size. For example, the encapsulated product can be manufactured by extrusion, spray drying, coating, or other suitable process. In a preferred embodiment, the encapsulated product is formed by forming a solution, dispersion, or emulsion containing polyvinyl acetate, a flavoring agent, and an optional flavoring agent, and drying to obtain a molded encapsulation. Prepared.
Although not wishing to be bound by theory, it is believed that the encapsulation of flavor with polyvinyl acetate is based on the principle of surface identification. The polyvinyl acetate forms a matrix having a surface portion of the encapsulated flavor that has a higher ratio of polyvinyl acetate to encapsulation than the inner portion, where the polyvinyl acetate is separated toward the surface and the flavor is It is believed that they are separated away from the surface.

The encapsulated flavor is preferably formed by polyvinyl acetate by mixing one or more flavors in powder or liquid form, a volatile solvent, and polyvinyl acetate, then removing the solvent. Prepared by drying the solution prepared to bind the flavoring agent into the prepared matrix. The recovered product is a flavoring encapsulated by a polyvinyl acetate matrix to retain the flavoring and bind the flavoring within the matrix. The encapsulated product can be in fiber, film, monolith, bead, powder, or granule form.
Preferred solvents include methanol or ethanol. The solvent is preferably volatile enough to be completely removed within the product leaving only the polyvinyl acetate and flavor. However, the solvent may remain if necessary.

The ratio of the components can vary widely. The amount of flavoring such as menthol can be about 1 to 90%, about 2 to 70%, or about 10 to 50% by weight based on the weight percent of polyvinyl acetate. The amount of solvent is preferably sufficient to solubilize the flavoring agent and polyvinyl acetate.
Preferably, the flavor and polyvinyl acetate composite is formed by combining, blending, and / or dissolving the flavor and polyvinyl acetate in a solvent. Preferably, heating and mechanical shearing are used to mix the flavoring agent and polyvinyl acetate.

  Also preferably, one or more flavorings are dissolved and / or encapsulated as a separate phase in a continuous matrix of polyvinyl acetate. Thus, the composite is a polyvinyl acetate matrix having a flavoring agent within the matrix. Thus, upon exposure to heat and / or moisture, the polyvinyl acetate barrier can be reduced by loosening of the polyvinyl acetate matrix caused by an increase in temperature and / or humidity, thus reducing flavoring. It becomes possible to release from the matrix.

  For example, the process of preparing the menthol / polyvinyl acetate composite can include mixing a solvent such as an alcohol, such as ethanol, and polyvinyl acetate to form a solution. The menthol flavor can then be added to the ethanol and polyvinyl acetate solution to provide a flavor. The ethanol solvent content can then be reduced to increase the menthol and polyvinyl acetate concentration levels in the solution. Although menthol is volatile and may evaporate, the menthol mixture with polyvinyl acetate in this example reduces menthol evaporation due to menthol distributed within the polyvinyl acetate, where Note that this distribution reduces the evaporation rate of menthol. The mixture can then be formed into desirable forms such as fibers, films, monoliths, beads, powders, and granules, where the solvent is vaporized and encapsulated within a polyvinyl acetate matrix. A final synthetic material with menthol can be formed. The reduction of the solvent content is optional and can result in an increase in the flavor content of the final synthetic material.

  Note also that the relative amount of menthol in the polyvinyl acetate provides the final flavor level change. For example, if about 37% menthol is provided, it can be expected that about 35% menthol will be released in use. On the other hand, the level of menthol in the mixture can exceed the basic encapsulation level in these exemplary methods of encapsulation, and other encapsulation techniques can be used.

  An example of a menthol level above the basic encapsulation level in these exemplary methods of encapsulation is when the initial amount of menthol in the mixture is, for example, greater than about 70%. Since only about 23% menthol was found to be encapsulated in this example, at this level the amount of menthol for encapsulation would exceed the basal encapsulation level. Although not wishing to be bound by theory, menthol is thought to clump at a high level, such as 70% in this exemplary method, and menthol has a certain menthol level, in this example a level of 70%. It does not appear to disperse beyond the polyvinyl acetate matrix, thus reducing the level of menthol encapsulation.

  However, it should be noted that another exemplary method can be used to encapsulate higher menthol levels. For example, if a mixture at 70% high initial menthol level as described above is aged by holding menthol and polyvinyl acetate in solution for an extended period of time, flavor encapsulation and final release on use You can see an improvement. For example, if a mixture of 70% menthol, solvent, and polyvinyl acetate is aged for about 3 months, the synthetic material formed from the aged solution will have a final release level of up to 70% during smoking. Mentor retention, which is menthol, and improved encapsulation can be shown. Thus, by aging a high concentration of menthol / polyvinyl acetate mixture, a menthol level release of up to 70% can be achieved.

Note that instead of aging, alternatively, similar results for encapsulating high levels of menthol can also be obtained by reducing the solvent content of a solution of menthol, solvent, and polyvinyl acetate. I want. For example, the solvent in the solution can be evaporated to reduce the solvent content. By reducing the solvent content, menthol encapsulated at a similarly high level appears to be at the same encapsulation level as aged menthol. For example, a solution with a low solvent content and a high level of menthol, such as 55% menthol, can be encapsulated with polyvinyl acetate, resulting in an encapsulation of about 55% menthol level.
Flavorings are stabilized and thus provided in various physical forms that are not lost through volatilization, degradation, and / or sorption by activated carbon, zeolite, or other adsorbents present in cigarettes. You can see what you can do. Preferably, the encapsulated flavoring comprises flavoring, polyvinyl acetate, and optional flavoring and no other ingredients are present.

The cigarette preferably contains an amount of encapsulated flavoring that provides the desired amount of flavor to the cigarette. In a preferred embodiment, the cigarette contains up to about 20%, more preferably from about 10% to about 15% encapsulated flavor, based on the total weight of cigarette tobacco. For example, a cigarette containing 100 mg of tobacco preferably contains up to about 20 mg of encapsulated flavor.
In a preferred embodiment, the encapsulated flavor is placed in at least one location of the cigarette, which is the location that reaches at least the lowest temperature at which flavor is released from the polyvinyl acetate encapsulation during smoking. For example, the encapsulated flavor can be placed in tobacco or on wrapping paper for burning, where a combination of heat and moisture can be used to release the flavor from the polyvinyl acetate encapsulation. .

  In another preferred embodiment, the encapsulated flavoring is placed in at least one location of the cigarette, which is the location that receives an increase in moisture during smoking, where mainstream smoke or moisture from the smoker's mouth Can be used as a flavor release mechanism. For example, the encapsulated flavor can be placed in a cavity downstream from the adsorbent in the filter or on another surface of the free-flow filter, where moisture from mainstream smoke releases the flavor from the encapsulation. Can do.

  In another preferred embodiment, the encapsulated flavor is placed on the tobacco rod by injecting a liquid encapsulated flavor into the tobacco rod. For example, the encapsulated flavor can be formed as an encapsulated flavor liquid for injection, such as a hot melt or solvent-based liquid. Preferably, liquid infusion is applied to the center of the cigarette tobacco rod to wet the tobacco or fill the central portion of the tobacco rod with an encapsulated flavoring agent within the tobacco rod. However, the injection can be anywhere within the tobacco rod. For example, referring to FIG. 1 (a), this shows a preferred embodiment of a tobacco rod 100 in which an encapsulated flavor 150 is injected in liquid form into the central portion of the tobacco rod 100 upstream from the filter 180. FIG.

  In another preferred embodiment, the liquid encapsulated flavor is placed on the tobacco filler by spraying or coating the liquid encapsulated flavor onto the tobacco filler. For example, the encapsulated flavor can be formed as a hot melt or solvent-based solution (eg, ethanol, polyvinyl acetate and menthol) of the encapsulated flavor as described above, but in this embodiment, the liquid The encapsulated flavor is sprayed or coated on the tobacco filler. Preferably, in a cigarette, the sprayed or coated encapsulated flavor is prior to forming the tobacco rod 100 to provide the encapsulated flavor 160 throughout the tobacco rod 100, as shown in FIG. Uniformly added to the tobacco filler.

  In another preferred embodiment, the solid encapsulated flavor is placed in the tobacco filler by mixing the solid encapsulated flavor into the tobacco filler. Preferably, in order to increase the miscibility of the solid encapsulated flavor, the solid encapsulated flavor to be mixed is engraved into a chopped film, ground powder, or other small sized particles. It is crushed or otherwise mechanically processed to increase the miscibility of the encapsulated flavor into the filler. Preferably, the encapsulated flavor 170 is mixed with the tobacco filler prior to or during the rod manufacturing process, thus distributing the encapsulated flavor 170 throughout the tobacco rod 100 as shown in FIG. be able to.

In another embodiment, the encapsulated flavoring agent can be present as a film. The film can be provided by adding and drying a film-forming material having a flavoring agent therein, wherein the flavoring is a pre-encapsulated or non-encapsulated flavor that is mixed within the film-forming material. Can be provided as a fee. Preferably, the film forming material comprises a polyvinyl acetate film. Also preferably, the flavoring agent is menthol.
For example, menthol beads pre-encapsulated in polyvinyl acetate can be mixed into a polyvinyl acetate film-forming material, and then the mixture can be applied as a film to a cigarette. Alternatively, non-encapsulated liquid menthol can be mixed with the polyvinyl acetate film forming material, and then the mixture can be applied to the cigarette as a film.

  Pre-encapsulated menthol is prepared by mixing polyvinyl alcohol, polyacrylate, poly (ethylene) glycol, polyglycolic acid, pectin, polysaccharide, polylactic acid, polyester, polyethylene oxide, before mixing the pre-encapsulated menthol with the film-forming material. Note that it can also be pre-encapsulated by other adhesives such as polyepoxides, flavorant-carrying polymeric materials.

  In preferred embodiments, the polyvinyl acetate film comprises up to 20% by weight, more preferably from about 10% to about 15% by weight of a flavoring agent such as encapsulated or non-encapsulated menthol, on the cigarette component. Can be added to. For example, the film can be applied to the surface of the filter and coated on a non-conventional cigarette tobacco mat or on a cigarette wrapping paper. In a preferred embodiment, the film also encapsulates menthol and optionally mint.

  Preferably, as described above, the film-type encapsulated flavorant contains an encapsulated polyvinyl acetate film-forming material and at least one flavorant. However, other additional materials can optionally be added to improve the film forming characteristics of the encapsulated polyvinyl acetate film forming material or to enhance the stability of the polyvinyl acetate film forming material. In an exemplary embodiment, the film has a substantially homogeneous composition in which the flavoring is substantially uniformly distributed. The film encapsulating material provides a barrier to flavor release, where an effective amount of flavor is released as needed. For example, a release of at least 0.01 milligrams / puff is desired from an exemplary conventional cigarette, or a total weight of menthol of about 2% by weight of the total cigarette rod weight is desired prior to smoking. Can be released.

  The film can be applied as a liquid coating to one or more components of the cigarette, such as the outer surface of the wrapping paper around the filter or the outer wrapping paper of the cigarette, which dries to a film. The dimensions of the dry film are not limited. Preferably, the dry film has a maximum thickness of about 50 μm to about 150 μm, more preferably about 75 μm. The film can be manufactured by any suitable process that produces a film having the desired structure, composition, and dimensions. For example, the film can be applied by coating processes such as spray painting, dipping, electrostatic deposition, print foil painting, gravure printing, ink jet painting, and the like. An emulsion, suspension, or slurry containing polyvinyl acetate and a flavoring agent and optional additives are prepared and then one of one or more selected components of the cigarette. Or it can be applied as a coating to more selected surfaces. The coating is preferably dried to remove water and / or other solvents to form a solid film having the desired dimensions. Drying can be effected by evaporation and film temperature reduction in order to solidify and enhance the adhesion of the film to the selected surface.

  In one embodiment, the polyvinyl acetate matrix encapsulation film is formed on the outer surface of the wrapping paper around the cigarette filter, such as on the plug wrap or in the plug downstream from any adsorbent. By providing a film in this arrangement, the film is exposed to high heat and moisture from the smoker's mouth and mainstream smoke during smoking. As mentioned above, heat and moisture can cause the encapsulated film to release at least a portion of the flavoring from the polyvinyl acetate matrix. Thus, by providing the film in an arrangement with high humidity and / or temperature levels during use, the flavoring is retained by encapsulation within the polyvinyl acetate matrix during storage and in use the polyvinyl acetate matrix. Can be released from.

  In another embodiment, the film can be formed as a flavor band for the outer wrapping paper, where the flavor band can be coated on the inside or the outside of the outer wrapping paper. Preferably, the number, width, and location of flavor bands are such that air diffuses into the tobacco rod to sustain combustion during static combustion, but flavors can also be provided to mainstream smoke. Arranged. For example, as shown in FIG. 2 (a), the flavor zone 210 can be formed parallel to the burning direction of the tobacco rod 220. Therefore, when the cigarette 200 is smoked, the flavor is delivered. As shown in FIGS. 2B and 2C, the flavor belt 210 can be disposed inside or outside the cigarette wrapping paper 230. Flavor band 210 can also be used with adsorbent 240 as shown in FIG.

  Flavor bands can be formed by coating, printing, painting, spreading, extruding, dripping, or monolithic film formation on the paper surrounding the tobacco rod before, during and / or after the formation of the tobacco rod. Through the use of flavor bands, flavors and any adsorbents reduce interaction and thus maintain their respective properties. For example, when a flavor band is placed on a cigarette, it can result in high menthol delivery during smoking of a cigarette with activated carbon. Furthermore, when flavor bands are used in cigarettes containing activated carbon, both the activated carbon and flavor bands can retain desirable levels of properties even after long-term relationships.

  Carbon does not appear to interact with the menthol flavor zone. As shown in FIGS. 4-6, the menthol flavoring present in strips in cigarettes B and C that also contain carbon is similar to benzene, acrolein, and menthol-free and carbon-containing control cigarettes (controls). With 1,3-butadiene sorption, the control absorbs benzene, acrolein, and 1,3-butadiene better than the carbon-free cigarette 2R4F in the puff-by-puff comparison. As shown in FIGS. 4-6, both the control cigarette and flavored band cigarettes reduce benzene, acrolein, and 1,3-butadiene at similar levels. Thus, when menthol is provided by the flavor zone, menthol does not significantly deactivate the adsorbent of cigarettes, at least with respect to the reduction of benzene, acrolein, and 1,3-butadiene.

  Preferably, the cigarette flavor zone menthol minimizes the negative effects of the cigarette on the adsorbent and also allows high levels of menthol to be released during smoking. For example, as shown in Table 1, menthol levels such as 0.18 mg / cig, 0.51 mg / cig, and 1.36 mg / cig are placed in the flavor zone of an exemplary cigarette with a carbon adsorbent in the filter. can do. As a result, 0.021 milligram / puff, 0.058 milligram / puff, and 0.145 milligram / puff menthol can be delivered during smoking, compared to a cigarette without a flavor zone (control). Four puffs of cigarettes (Examples A, B, C) with little change in acrolein, 1,3-butadiene, acetaldehyde, or benzene levels. Preferably, however, the flavor band provides a menthol flavor of at least about 0.01 milligrams / puff, where the level of menthol flavor per puff also provides for the concentration of menthol in the polyvinyl acetate film forming material. Note that it also depends on the amount of menthol served, ie the size and number of flavor bands provided.

(Table 1)

In addition, flavor bands can be used as an alternative or additive to seam adhesives used in wrapping paper. For example, the film can be placed in a seam of cigarette wrapping paper to provide seam adhesion and flavoring within the cigarette.
In the embodiments described above, the encapsulated flavor can be placed at least in the filter portion of the cigarette. In some embodiments, the encapsulated flavor may be placed on a cigarette filter. For example, the adsorbent and encapsulated flavor can be placed in the filter portion of the cigarette, where the flavor is downstream from the adsorbent.

  Various filter configurations can be used to prepare cigarettes. Exemplary filter structures that can be used for a cigarette include, but are not limited to, a monofilter, a double filter, a triple filter, a single or multi-cavity filter, a concave filter, or a free flow filter. Monofilters typically contain cellulose acetate tow or filter paper material. The dual filter typically includes a cellulose acetate mouth side and a cellulose acetate plug segment. In such a dual filter, the adsorbent and encapsulated flavor are preferably located near the smoking material or tobacco side of the cigarette. The length and pressure drop of the two segments of the double filter can be adjusted to provide optimal adsorption while retaining the acceptable suction resistance of the cigarette.

  A cigarette triple filter can include a mouth segment and a smoking material or tobacco side segment, and a central segment comprising filter material or paper. Adsorbents and encapsulated flavors can be provided in the central segment. A cavity filter typically includes two segments, such as acetate-acetate, acetate-paper, or paper-paper, separated by a cavity. The adsorbent is preferably provided in the cavity. The recessed filter can include an open cavity on the mouth side and incorporate an adsorbent within the plug material. The filter can also optionally be vented and / or contain additional adsorbents, catalysts, flavors, or other additives conventionally used in cigarette filter technology.

Examples Exemplary flavors encapsulated by polyvinyl acetate can be formed at a predetermined ratio of flavor to polyvinyl acetate for high flavor release performance. Preferably, a stable composition of flavor and polyvinyl acetate is formed with a high level of flavor to provide an efficient flavor release agent. The following examples of flavor and polyvinyl acetate composites provide data on flavor stability within polyvinyl acetate as a function of flavor concentration.

In the preparation of an exemplary composite (ie encapsulated flavor), menthol is used as a flavor and polyvinyl acetate is used to encapsulate menthol. The process of preparing the encapsulated flavor is 1) adding 75.5 g ethanol (95%) to 12.5 g polyvinyl acetate beads (MW-500,000), 2) mixing the mixture at room temperature for about 2 hours. Stirring to form a clear solution, 3) adding 7.5 g, 15.1 g, 30.1 g, or 15.1 g of menthol solid to form solutions A, B, C, and D, respectively; 4) Stirring solutions A, B, C, and D for about 6 to 12 hours to form a clear solution, 5) reducing the ethanol content of solution D from 75 g to 62.5 g, and 6) Forming a film, beads, bars, and fibers by monolithic molding, molding, extruding, grinding, cutting, and / or spinning after solvent evaporation.
The stability of the menthol release performance of the formed composite can be examined, where stability is minimal in flavor loss over time and retains most of its weight in an open container under ambient conditions Represented by a composite. On the other hand, instability is represented by weight and loss of menthol flavor.

  As shown in Table 2 for the A, B, and C composites, C has the highest initial menthol concentration, B is second highest, followed by A, the lowest initial menthol concentration. However, when A, B, and C composites are made, B has a higher menthol retention than C or A. Note that the initial and final menthol retention levels in Table 2 are compared with respect to the initial sample weight to illustrate the effect on polyvinyl acetate menthol retention. By calculating the final menthol retention relative to the initial sample weight, compounds A through D can be compared in menthol retention to each other and to a pure menthol control sample. Thus, Table 2 shows the menthol loss level of pure menthol with various high level retention of menthol in composites A through D compared to control pure menthol.

(Table 2)

This is further illustrated in FIG. 7 which compares menthol retention over time for both compounds A, B and C as well as for pure menthol (control), where A and B are similar after 20 days. C and pure menthol have low menthol retention. The menthol retention results in FIG. 7 indicate that C is not stable in polyvinyl acetate, probably due to its high initial menthol level, and that composite C acts like pure menthol at the retention level over time. Looks like.
As shown in FIG. 8, the reduction of the ethanol level from B to D appears to allow an increase in menthol retention over time. Conversely, the control sample (pure menthol without polyvinyl acetate) has much less menthol retention over time than either B or D, as also shown in FIG.

  To determine the properties of the encapsulated flavor, menthol release performance can also be measured in% by weight over time. As shown in FIG. 9, encapsulated menthol (Composite B) is compared to pure menthol (not encapsulated), where they each undergo a temperature rise over time (with temperature on the right axis). 9 as shown by the temperature line from the lower left to the upper right). As shown in FIG. 9, using “thermogravimetric analysis (TGA)”, Compound B and unencapsulated pure menthol appear to retain similar menthol retention at temperatures below about 50 ° C. (As shown in the upper left portion of FIG. 9), at temperatures above about 50 ° C., Compound B maintains its weight better than pure menthol. Also, as shown in FIG. 9, pure menthol is about 0% by weight below 100 ° C., while compound B remains above 0% by weight up to about 600 ° C. Compound B also has a reduction of more than 50% by weight at temperatures above 300 ° C., where Compound B has a reduction of about 80% by weight (90% by weight) from about 100 ° C. to about 500 ° C. To 10% by weight) and shows a slow release of menthol at a temperature in the range of about 50 ° C. to about 200 ° C. (stable reduction in weight%) That is, by encapsulating menthol in composite B, release over a wider and higher temperature range can be achieved.

In yet another example, a sample of Composite C is aged for about 3 months, and any change in stability that aging can cause can be determined. As shown below and as shown in FIG. 10, the aging composite C has improved menthol retention compared to the “untreated” composite C, especially at retention above 4 days.
Thus, menthol can be mixed with polyvinyl acetate at high levels, maintaining these high menthol levels when aging is used and / or the solvent is reduced within the menthol and polyvinyl acetate composite. can do.
Changes and modifications in the above contents will be apparent to those skilled in the art. Such changes and modifications are intended to be within the scope and scope of the claims appended hereto.

FIG. 3 illustrates an exemplary embodiment of a product encapsulated in a tobacco rod. FIG. 3 illustrates an exemplary embodiment of a product encapsulated in a tobacco rod. FIG. 3 illustrates an exemplary embodiment of a product encapsulated in a tobacco rod. FIG. 3 shows a flavor zone according to an exemplary embodiment. FIG. 3 shows a flavor zone according to an exemplary embodiment. FIG. 3 shows a flavor zone according to an exemplary embodiment. FIG. 4 shows a flavor zone according to another exemplary embodiment. FIG. 4 illustrates delivery of benzene per puff of an exemplary embodiment. FIG. 3 illustrates acrolein puff delivery of an exemplary embodiment. FIG. 3 illustrates the delivery of a puff of 1,3-butadiene in an exemplary embodiment. FIG. 6 illustrates retention of an exemplary embodiment of menthol as the ratio of menthol to polyvinyl acetate changes. FIG. 5 illustrates retention of an exemplary embodiment of menthol as the solvent volume changes. FIG. 6 shows the results from a “thermogravimetric analyzer (TGA)” test of a polyvinyl acetate-menthol film compared to pure menthol showing retention of menthol compared to the weight loss of the film. It is a figure which shows the menthol holding | maintenance based on aging of a solution.

Explanation of symbols

150 flavoring 180 filtration system

Claims (18)

Cigarettes,
Filters,
An adsorbent,
An encapsulated flavorant comprising a polyvinyl acetate matrix having a flavorant bound therein;
Cigarette characterized by containing.   The cigarette according to claim 1, wherein the encapsulated flavorant is located on an outer surface of the filter of the cigarette, and the adsorbent is located in a cavity of the filter.   The cigarette according to claim 1, wherein the encapsulated flavorant is located in a central region of the cigarette tobacco rod or distributed through the cigarette tobacco rod.   The cigarette according to claim 1, wherein the encapsulated flavorant includes a flavor belt located on a wrapping paper surrounding the cigarette tobacco rod.   The cigarette according to claim 4, wherein the flavor belt is on an inner surface or an outer surface of the wrapping paper.   The cigarette according to claim 4, wherein the encapsulated flavor is located on a seam of the wrapping paper to provide adhesion of the seam. The encapsulated flavor is temperature sensitive,
A temperature higher than 100 ° C releases the flavoring agent into the cigarette,
At temperatures below 100 ° C. or below 300 ° C., the majority of the encapsulated flavor remains encapsulated.
The cigarette according to claim 1.   13. A cigarette according to claim 12, wherein a portion of the menthol flavorant is released from the polyvinyl acetate matrix when a portion of the cigarette is at a temperature between 300C and 800C.   The menthol flavorant is present in an amount of about 1 to 90%, 2 to 70%, or 10 to 50% by weight based on 100 parts by weight of the polyvinyl acetate. Cigarettes. A method for producing a cigarette containing an adsorbent in a cigarette filter,
Incorporating an encapsulated flavorant comprising a polyvinyl acetate matrix having a flavorant bound therein into a cigarette component;
A method comprising the steps of: The encapsulated flavor is
Mixing alcohol and polyvinyl acetate,
Mixing menthol in an alcohol-polyvinyl acetate mixture in an amount effective to provide a menthol flavor of at least 10 micrograms / puff to the tobacco smoke produced during smoking of the cigarette;
Reducing the alcohol content of the menthol-alcohol-polyvinyl acetate mixture or aging the menthol-alcohol-polyvinyl acetate mixture, and menthol-polyvinyl acetate fiber from the menthol-alcohol-polyvinyl acetate mixture, Form a film, monolith, bead, powder, or granule,
Formed by
The method according to claim 10.   11. The method of claim 10, wherein the encapsulated flavor is formed by heating menthol flavor and polyvinyl acetate in solution and mechanically shearing.   11. The method of claim 10, wherein the encapsulated flavor is formed by dissolving menthol flavor and polyvinyl acetate in ethanol, methanol, or a combination thereof.   11. The method of claim 10, wherein the encapsulated flavor is formed by forming a menthol separated phase in a continuous matrix of polyvinyl acetate.   The step of incorporating the encapsulated flavor into the cigarette component comprises injecting a mixture of liquid encapsulated flavor into the tobacco portion of the cigarette, and adding the liquid encapsulated flavor to the cigarette Injecting into the central portion of the tobacco portion, spraying or coating a liquid-encapsulated flavor onto the tobacco filler to form a tobacco rod for the cigarette from the sprayed or coated tobacco filler. Distributing the liquid or solid encapsulated flavor through the tobacco rod of the cigarette, incorporating the solid encapsulated flavor into the tobacco filler and from the tobacco filler mixed with the encapsulated flavor for the cigarette Forming a tobacco rod, or encapsulated with fibers, monoliths, beads, powder, or granules The method of claim 10, characterized in that it comprises the step of placing the cavities or the cigarette tobacco filler of the filter portion of the cigarette and seasonings.   The polyvinyl acetate matrix having menthol flavorant bound therein is directed toward the surface area of the encapsulated flavorant with polyvinyl acetate and away from the surface area of the encapsulated flavorant. The method of claim 10, wherein the method is formed by surface identification. A method for flavoring cigarette mainstream smoke,
Holding a flavoring with a polyvinyl acetate matrix;
Releasing the flavoring from the matrix during generation of tobacco mainstream smoke, comprising heating and / or humidifying the matrix;
A method comprising the steps of: Menthol in a polyvinyl acetate matrix,
A smoking article comprising:

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