Note: Descriptions are shown in the official language in which they were submitted.
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A smokeless tobacco composition and a method for its manufacture
The present invention relates to a smokeless tobacco or non-tobacco snuff
composition for oral use comprising at least 1 wt% lactic acid, or a salt
thereof,
based on the dry weight of the smokeless tobacco composition, as well as a
method
for its manufacture and the use of such composition.
BACKGROUND
Smokeless tobacco or non-tobacco snuff products for oral use comprise finely
divided, particulate, such as ground, or cut, tobacco or non-tobacco material
or a
combination thereof that is not intended for combustion but designed to be
placed
in the oral cavity of a user for a period of time.
There are many various forms of smokeless tobacco or non-tobacco products for
oral use. Such forms include chewing tobacco and tobacco or non-tobacco snuff.
Snuff is available in two forms, as dry snuff for oral or nasal use and moist
(or wet)
snuff. There are two types of moist snuff, the American and the Scandinavian
type.
American-type moist snuff is available in a loose form or as pre-packed
pouches and
is typically used between the lower gum and lip. The use of American-type
moist
snuff is commonly called dipping. Snus is the Scandinavian-type of moist snuff
which
is also available in loose form or as pre-packed portions in pouches. Snus is
typically
used between the upper gum and lip.
There are a number of properties of the smokeless tobacco or non-tobacco snuff
products for oral use that are very important for the end user. Among them,
the
organoleptic properties, such as texture, aroma, taste, form and package of
the
product, are of high importance for the consumer.
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There is a merit in offering a range of products with different organoleptic
properties to the consumers.
SUMMARY OF THE INVENTION
The present invention relates to a smokeless tobacco or non-tobacco snuff
composition for oral use comprising at least 1 wt% lactic acid or a salt
thereof based
on the dry weight of the smokeless tobacco composition. The invention further
relates to a method for manufacturing such composition, the use of such
composition and a pouch containing such composition.
The present invention is defined in the appended claims.
Thus, a first aspect of the present invention is a smokeless tobacco or non-
tobacco
snuff composition for oral use comprising at least 20 wt% water based on the
total
weight of the final composition, wherein the composition further comprises at
least
1 wt% lactic acid or a salt thereof based on the dry weight of the final
composition.
A second aspect of the present invention is a method for manufacturing of a
smokeless tobacco or non-tobacco snuff composition comprising at least 20 wt%
water based on the total weight of the final composition and at least 1 wt%
lactic
acid or a salt thereof based on the dry weight of the final composition,
wherein the
method comprises:
a) providing a tobacco or non-tobacco plant material;
b) processing the material provided in step a) and optionally other
ingredients; and
c) optionally packing the smokeless tobacco or non-tobacco snuff
composition, either in pouches, or as is, in cans, or boxes;
wherein lactic acid or a salt thereof is added at one or more of the following
steps:
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i) prior to step b),
ii) during step b), and/or
iii) after step b).
A third aspect of the invention is the use of a smokeless tobacco or non-
tobacco snuff composition according to the first aspect of the invention for
making portion packets comprising said composition.
A fourth aspect of the present invention is a pouch containing a smokeless
tobacco or non-tobacco snuff composition for oral use according to the first
aspect of the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 shows the principle of the manufacturing process according to
GothiaTek
standard, as used for the manufacturing of Scandinavian type moist snuff
(snus).
Figure 2 shows the bacterial growth in snus compositions comprising different
salts
in various amounts, where the compositions have been stored during 3 weeks at
22 C, 60 %RH.
DETAILED DESCRIPTION OF THE INVENTION
It is intended throughout the present description that the expression
"tobacco"
stands for any part, e.g. leaves and stems, of any member of the genus
Nicotiana.
The tobacco may be whole, shredded, threshed, cut, ground, cured, aged,
fermented, or otherwise, e.g. granulated or encapsulated. Tobacco may also be
in
the form of finished products, including any smokeless tobacco composition
that is
orally consumed. Such smokeless tobacco compositions include snuff and chewing
tobacco.
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"Non-tobacco snuff" as used herein is used for a snuff composition that does
not
comprise tobacco but resembles a tobacco snuff composition in that it has
similar
texture, color, taste, flavor andmouthfeel. Non-tobacco snuff compositions are
usually based on non-tobacco plant fibers. Examples of non-tobacco plant
materials
are oat fibers, apple fibers, sugar beet fibers, potato fibers, corn fibers,
buckwheat
fibers, cocoa fibers, and cellulose fibers. Smokeless non-tobacco snuff
products for
oral use are used in the same manner as the corresponding smokeless tobacco
products for oral use.
Snuff is available in two forms, as dry nasal snuff for sniffing, and moist
(or wet)
snuff, such as snus, for use in the oral cavity by placing between the lip and
gum.
Dry snuff for nasal use have a low water content, typically less than 10 wt%,
and is commonly made from fire-cured fermented tobacco. The tobacco is
ground into a powder and optionally other ingredients are added.
American-type moist snuff for oral use is commonly produced through a
fermentation process of moisturized ground or cut tobacco. The water
content is typically greater than 40 wt%. American-type moist snuff is
available in a loose form or as pre-packed pouches and is most commonly
used between the lower gum and lip but could also be used as snus between
the upper gum and lip.
"Snus" as used herein denotes the Scandinavian type of moist snuff for oral
use, which is produced in a heat-treatment process instead of by
fermentation. The tobacco or non-tobacco snuff product may be provided in
particulate form, as a loose powder, or portion packed in a pouch. The final
water content is typically greater than 40 wt%, but semi-dry products having
less than 40 wt% water content, such as a water content from about 20 wt%,
are also available. Snus is typically used between the upper gum and lip.
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"Oral" and "oral use" is in all contexts used herein as a description for use
in the oral
cavity, i.e. chewing purposes, or buccally placement, such as between the lip
and
gum.
5
As used herein, the expression "water content" means the total water content
in a
smokeless tobacco or non-tobacco snuff composition including natural water
contained in the materials used in the composition, as well as added pure
water, as
measured by using a standardized method for water analysis, such as, Karl
Fischer
titration or gas chromatography (GC). The water content is given herein as
percent
by weight (wt%).
Smokeless tobacco or non-tobacco snuff products for oral use may have a water
content ranging from around 10 wt% for very dry products and up to about 65
wt%
based on the total weight of the final composition, usually from 20 to 60 wt%,
or
from 30 to 60 wt%. The water holding capacity of the tobacco or non-tobacco
snuff
compositions affects the moist feeling of the product. A composition having a
high
water holding capacity can feel more dry than a composition with a lower water
holding capacity, although both compositions have the same water content. Some
consumers prefer products that are more dry while others prefer more moist
products.
"Water activity" (aw) is defined as the vapour pressure above a sample divided
by
the vapour pressure of pure water at the same temperature. The water activity
is
related to the water content of a sample in a non-linear relationship. Water
activity
values are obtained by either a capacitance or a dew point hygrometer. The
water
activity, as used herein, is measured with a Decagon AquaLab series 3
instrument
that employs a cold mirror/dew point technique and is calibrated with
certified
standard solutions.
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The term "dry weight", as used herein, incorporates the common usage of the
term
and, in the context of the smokeless tobacco or non-tobacco snuff products
disclosed herein, means the weight of a smokeless tobacco or non-tobacco snuff
product after substantially all of the water or any other liquid has been
removed.
The smokeless tobacco or non-tobacco snuff composition for oral use according
to
the present invention comprises at least 20 wt%, at least 25 wt%, at least 30
wt%, at
least 35 wt%, at least 40 wt%, at least 50 wt% water, or at least 55 wt%
water,
based on the total weight of the final composition, and at least 1 wt% lactic
acid or
a salt thereof based on the dry weight of the final composition.
The composition according to the present invention may comprise not more than
70 wt% water, or not more than 65 wt%, or not more than 60 wt% water, based on
the total weight of the final composition.
A particular problem for the manufacturing of semi-dry and moist smokeless
tobacco or non-tobacco snuff products, such as products containing about 20
wt%
water or more, for example products containing about 30 wt% water or more,
based on the total weight of the final composition, is to provide a
composition
wherein microbial growth is avoided. The water activity of a composition is
one
important factor known to affect the microbial growth (L.B. Rockland, et al.:
Water
activity: Theory and application to food, IFT Basic Symposium Series. Marcel
Dekker
Inc. ISBN 0-8247-7759-X; and G.L. Robertson, Food Packaging. Principles and
Practise, Marcel Dekker inc. ISBN 0-8247-0175-5).
Sodium chloride, NaCI, is an additive used in moist smokeless tobacco or non-
tobacco snuff compositions for oral use as a preservative for preventing
microbial
growth, such as growth of bacteria, in general by decreasing the water
activity. The
use of sodium chloride may render the composition a salty taste.
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The natural occurrence of NaCI in tobacco, such as in tobacco lamina and stem,
is
below 1 wt%, typically below 0.5 wt% based on the dry weight of the tobacco.
The amount of NaCI needed to achieve an antimicrobial effect depends on the
water content of the smokeless tobacco or non-tobacco snuff composition.
Smokeless tobacco or non-tobacco snuff compositions comprising less than 20
wt%
water based on the total weight of the final composition may not need any
addition
of NaCI in order to prevent microbial growth. However, commercially available
smokeless tobacco or non-tobacco snuff compositions for oral use that
comprises
more than 20 wt% water, based on the total weight of the final composition,
typically comprise at least 4 wt% NaCI, based on the dry weight of the final
composition while compositions comprising more than 50 wt% water based on the
total weight of the final composition typically comprise more than 8 wt% NaCI
based on the dry weight of the final composition. These amounts of NaCI are
usually
needed to achieve an antimicrobial effect. However, a composition comprising
such
amount of NaCI may be perceived too salty by many consumers.
By reducing the content of NaCI in a smokeless tobacco or non-tobacco snuff
composition for oral use it may obtain a less salty taste, but it would also
be
expected that the water activity (aw) would increase, and also the probability
for
microbial growth, compared with a corresponding composition having the same
water content but a greater content of NaCI. When the aw is above 0.90 for a
smokeless tobacco or non-tobacco snuff composition for oral use, such as in
compositions with a relatively high water content, for example comprising at
least
wt% water based on the total weight of the final composition, such as Swedish
snus, the risk for microbial growth in the product increases. An aw of 0.92
would
normally result in strong microbial growth.
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Compositions according to the present invention show negligible or a very
limited
microbial growth even though these compositions may have an increased water
activity, such as an aw of 0.92.
An advantage with lactic acid or a salt thereof is that it has a neutral taste
in
addition to its ability to limit the microbial growth in a composition
according to the
present invention.
The amount of lactic acid or a salt thereof that is needed in a smokeless
tobacco or
non-tobacco snuff composition for oral use to provide a desired water activity
and
to achieve an antimicrobial effect depends on the water content of the
composition
and, if NaCI is added, the amount of NaCI.
The smokeless tobacco or non-tobacco snuff composition for oral use according
to
the present invention comprises at least 1 wt% lactic acid or a salt thereof,
at least 2
wt%, at least 3 wt%, at least 4 wt%, at least 5 wt%, at least 6 wt%, at least
7 wt%, at
least 10 wt%, at least 12 wt%, at least 15 wt%, or at least 20 wt%, based on
the dry
weight of the final composition. The natural occurrence of lactic acid or a
salt
thereof in smokeless tobacco or non-tobacco snuff composition for oral use is
typically below 1 wt%, or even below 0.5 wt%.
The composition according to the present invention may comprise not more than
wt% lactic acid or a salt thereof, not more than 25 wt%, or not more than
20 wt%, based on the dry weight of the final composition.
Salts of lactic acid that are suitable in the composition according to the
present
invention may be lactate salts of an alkali metal, such as sodium lactate or
potassium lactate, and more specifically sodium lactate.
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An advantage with a smokeless tobacco or non-tobacco snuff composition for
oral
use according to the present invention is that by adding lactic acid or a salt
thereof,
the amount NaCI in a composition may be lowered without risk for increased
microbial growth. Compositions according to the present invention may
therefore
be provided with a less salty taste compared to corresponding compositions
without lactic acid or a salt thereof, while the microbial growth is
maintained at the
same level.
A smokeless tobacco or non-tobacco snuff composition according to the present
invention may comprise less than 8 wt% NaCI, less than 4 wt% NaCI, or less
than 1
wt% NaCI, based on the dry weight of the final composition.
With the use of lactic acid or a salt thereof in a smokeless tobacco or non-
tobacco
snuff composition according to the present invention it is possible to achieve
an
antimicrobial effect even without any addition of NaCI.
The greater the amount of water and the lower the amount of NaCI in a tobacco
or
non-tobacco snuff composition for oral use, the greater amount of lactic acid
may
be required to avoid microbial growth.
Lactic acid and salts thereof have been reported to decrease microbiological
growth
at a low pH, such as pH 7.25 or lower (De Wit, J. C., et al. 1990, Food
Microbiol.,
7:113-120; and Shelef, L. A. 1994, J. Food Prof., 57:445-450). Further reports
show
that the antimicrobial effect tends to increase with lower pH (Houtsma, 1996,
Ph.D.
thesis, Agricultural University Wageningen). In an acidic environment lactic
acid is
undissociated, and can diffuse into the microbial cell wherein it subsequently
has an
antimicrobial effect.
The pH of smokeless tobacco or non-tobacco snuff compositions for oral use is
typically higher than pH 7.5, typically higher than pH 8. Therefore it was not
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expected that a composition according to the present invention would show a
negligible microbial growth, as is shown in Table 1 and Figure 2.
The smokeless tobacco or non-tobacco snuff composition for oral use according
to
5 the present invention may have a pH of at least 7.5, or at least 8. The
pH may not be
higher than 9.8, or preferably not higher than 9.5. The composition preferably
has a
pH in the range from 7.5 to 9.8, or in the range from 8 to 9.5.
Another advantage with the use of lactic acid or a salt thereof in the
smokeless
10 tobacco or non-tobacco snuff composition of the present invention is
that they
might be used in effective amounts without being subject to regulatory
restrictions.
Other preservatives, such as salts of sorbic and propionic acids, may be
subject to
regulatory requirements in certain jurisdictions and may not provide any
antimicrobial effect even when used at their maximal allowed concentration
according to said regulation requirements. With a composition according to the
present invention the amount of preservatives, such as sorbates, e.g.
potassium
sorbate; propionates, e.g. sodium propionate; or benzoic acid or salts thereof
may
be completely avoided or reduced without increasing the risk for microbial
growth.
Thus, the smokeless tobacco or non-tobacco snuff compositions for oral use
according to the present invention may comprise no preservatives selected from
the group consisting of sorbates, propionates, and benzoic acid or salts
thereof.
A further advantage of using of lactic acid or a salt thereof in the smokeless
tobacco
or non-tobacco snuff composition of the present invention is that it alters
the
consistency of the composition so that it becomes more cohesive than a
composition with the same water content but without lactic acid or a salt
thereof.
Thus, the water content of the composition according to the present invention
can
be reduced while preserving the same consistency as perceived by the consumer.
A
reduced water content has the further advantage that it also may contribute to
a
reduced microbial growth since the water activity will be decreased.
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A more cohesive texture of smokeless tobacco or non-tobacco snuff compositions
for oral use with a reduced water content may also be an advantage during
manufacture, such that it is possible to pack in pouches at a lower water
content
than would normally be possible. A process for making pouches of a smokeless
tobacco or a non-tobacco snuff composition for oral use is described in US
Patent
No. 6,135,120.
Further, because of the increased cohesive texture when lactic acid or a salt
thereof
is added to a smokeless tobacco or non-tobacco snuff composition for oral use
according to the present invention it is easier to form the composition into a
portion packet or a pinch, compared with a corresponding composition for oral
use
with the same water content but without the addition of lactic acid or a salt
thereof.
The composition for oral use according to the present invention is preferably
a
smokeless tobacco composition, such as snus.
The smokeless tobacco or non-tobacco snuff composition for oral use
according to the present invention may be provided in form of pouches, or
as is in particular form in cans or boxes.
A general description of snus manufacturing is presented by e.g. ESTOC,
European Smokeless Tobacco Council, and the GothiaTek quality standard
for snus. Methods for the manufacture of American type moist snuff and
chewing tobacco are described in e.g. 'Wahlberg, I., Ringberger, T. (1999)
Smokeless Tobacco. In: Tobacco: Production, Chemistry and Technology, (eds
D.L. Davis & M.T. Nielsen) pp. 452-460. World Agriculture Series, Blackwell
Science Ltd.
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The smokeless tobacco or non-tobacco snuff composition according to the
present invention may be manufactured according to the GothiaTek
standard.
A second aspect of the present invention is a method for manufacturing of a
smokeless tobacco or non-tobacco snuff composition for oral use according to
the
first aspect of the invention, wherein the method comprises:
a) providing a tobacco material or non-tobacco plant fibre material;
b) processing the material provided in step a) and optionally other
ingredients; and
c) optionally packing the smokeless tobacco or non-tobacco snuff
composition, either in pouches, or as is, in cans, or boxes;
wherein lactic acid or a salt thereof is added at one or more of the following
steps:
i) prior to step b),
ii) during step b), and/or
iii) after step b).
The processing of the material in step b) may comprise a heat treatment,
such as a pasteurization process.
In the method according to the present invention the lactic acid or a salt
thereof may be added prior to step b), during step b), or after step b).
Prior to the processing of the tobacco material or non-tobacco plant fiber
material in step b) water and possibly additional additives may be added.
During the processing of the tobacco material or non-tobacco plant fiber
material in step b) water, flavors, sodium carbonate and possibly additional
additives may be added.
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EXAMPLES
Example 1
3000 g snus was produced in accordance with a modified version of the
GothiaTek
standard. The method was modified by omitting the addition of sodium chloride
before heat treatment. A mixture of ground tobacco and water was heat-treated
at
a temperature of 100 C for 2 hours and thereafter at a declining temperature
of
from 100 C to 70 C for 8 hours, reaching a water content of about 42 wt% of
the
total weight of the final composition. After the heat-treatment, the mixture
was
chilled to about 20 C and sodium carbonate was added to adjust the mixture to
an
alkaline pH of about 8.3 and water was added to adjust the water content to
about
50 wt% based on the total weight of the final composition. The resulting base
snus
had a water content of 51.2 wt% and a pH value of 8.33. A bacteria culture,
with
bacillus bacteria, known to be able to reproduce in snus environment, was
added to
the snus base. This resulted in a bacterial count in the snus base of about
log 4.5
CFU/g snus.
From this snus a 250 g reference sample (NaCI 9%) was produced by addition of
a
water solution with sodium chloride to produce snus with a water content of
about
57 wt% based on the total weight of the final composition and containing 9 wt%
NaCI based on the dry weight of the formulation. This corresponds to a
concentration of NaCI and a water content commonly used in Swedish type snus.
Further, from the same base snus, a second reference sample (Ref 0 %) of 250 g
was
prepared by addition of water to obtain a snus with about 57 % water content,
but
containing no added NaCI. Further, from the same base snus, three 250 g snus
samples were prepared by addition of water solutions with sodium lactate (NaL)
to
produce snus with a water content of about 57 wt% based on the total weight of
the final composition and containing 7, 12 and 16 wt% sodium lactate based on
the
dry weight of the formulation. The samples are called NaL 7%, NaL 12% and
NaL 16%, respectively.
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All samples were analyzed regarding pH, water content, water activity (aw) and
bacterial count before they were packed and stored. The pH and water activity
for
each sample are presented in Table 1. The samples were then packed into sealed
plastic bags and transferred to a controlled climate (22 C, 60% RH) where they
were
stored for 3 weeks. After 1, 2 and 3 weeks of storage the samples were
analyzed for
pH and bacterial count. The pH for all samples remained above 7.7. The
bacterial
count results, shown in Fig. 2, clearly show a bacteriostatic effect of
addition of
sodium lactate in snus in all three samples. In general, Swedish snus products
require a water activity of no more than 0.90 to ensure that no bacterial
growth
takes place. Samples NaL 7% and NaL 12% have a water activity of 0.92, as
presented in Table 1, which would suggest strong bacterial growth, but
unexpectedly these samples exhibit a static bacterial count as presented in
Figure 2.
This indicates an antibacterial effect beyond the aw lowering effect.
Table 1
Added amount
Water activity
Sample Added Salt of salt pH
(
(wt%) aw)
Ref 0% No addition
0 8.32 0.93
(reference)
Ref 9% NaCI
NaCI 9 8.33 0.9
(reference)
NaL 7% NaL 7 8.27 0.92
NaL 12% NaL 12 8.23 0.92
NaL 16% NaL 16 8.22 0.9
