• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    "TOBACCO-FREE WRAPPED PRODUCT CONTAINING FLAVOR DROPS THAT PROVIDE IMMEDIATE AND LASTING FLAVOR RELEASE". The invention relates to a tobacco-free wrapped product for oral delivery (50) that provides immediate and lasting flavor release comprising a wrapper wrap (55) and tobacco-free flavor drops (14) comprising at least one cellulose tooth microcrystalline, pectin and sodium alginate, at least one polymer with a greater solubility in saliva than microcrystalline cellulose, pectin and/or sodium alginate, and at least one flavoring agent. Pectin and sodium alginate are cross-linked. Tobacco-free flavor drops (14) provide immediate release to the flavoring when a wrapped product (50) is placed in the user's mouth and a lasting release of the flavoring for about 15 minutes to about 80 minutes. The wrapped product for oral delivery (50) contains only tobacco-free flavor drops (14).
    公开号:BR112012008263A2
    申请号:R112012008263-9
    申请日:2010-10-11
    公开日:2021-04-20
    发明作者:Munmaya K. Mishra；Biao Duan；Daqing Wu；William R. Sweeney
    申请人:Philip Morris Products S.A.；
    IPC主号:
    专利说明:

    Invention Patent Descriptive Report for "PRODUCT TOBACCO-FREE WRAPPED CONTAINING DROPS OF FLAVOR
    WHICH PROVIDE IMMEDIATE AND LONG-LASTING FLAVOR RELEASE". Summary The invention relates to a tobacco-free wrapped product for oral delivery containing flavor drops that provide immediate and lasting flavor release. The tobacco-free wrapped product for oral delivery comprises a wrapper wrap and tobacco-free flavor drops contained in the wrapper. The flavor drops comprise one of microcrystalline cellulose, pectin and sodium alginate, at least one polymer having a greater solubility in saliva than one of cellulose microcrystalline, pectin and sodium alginate, and at least one flavoring. Pectin and said sodium alginate are cross-linked. Tobacco-free flavor drops provide immediate release of flavoring when placed in the user's mouth and release the flavoring lasts for about 15 minutes to about 80 minutes.The product wrapped for oral distribution contains only drops of and taste free of tobacco. Brief Description of the Drawings Figure 1 is an illustration of a wrapped oral tobacco product containing only tobacco-free flavor drops; and Figure 2 is an illustration of a cross-sectional view of a flavor drop including at least one coating. Detailed Description The invention relates to a wrapped product for oral delivery containing only tobacco-free flavor drops. Tobacco-free flavor drops comprise microcrystalline cellulose (MCC), pectin and/or sodium alginate and at least one flavoring. When pectin and/or sodium alginate are used, the pectin and/or sodium alginate are cross-linked. In addition, the flavor drops contain at least one additional polymer that has a greater solubility in saliva than MCC, the retinal pectin.
    crosslinked and/or crosslinked sodium alginate. Flavor drops provide immediate and lasting flavor release during use.
    As used in this report, the term "an oral wrapped product" generally indicates a wrapped product that fits in the user's mouth and delivers a desirable taste, aroma, or chemoaesthetic effect or a combination of two or more of these when placed in contact with the consumer's taste buds or olfactory receptors, or both, preferably via the consumer's saliva. The wrapped product for oral delivery contains tobacco-free flavor drops that provide immediate and long-lasting flavor release during use.
    As used in this report, the term "flavoring" indicates a compound that has a desirable taste or aroma, or both. Examples of suitable flavorings are described in this report.
    In a first embodiment, flavor drops can be prepared using known extrusion and spheronization processes to produce pharmaceutical pellets and flavored drops such as the techniques described in the same assignee's US Patent Application Publication No. 2007/0000505, filed February 22, 2006, the entirety of which is incorporated herein by reference.
    Preferably, the extruded and spheronized tobacco-free flavor drops are formed by mixing microcrystalline cellulose (MCC) and at least one additional polymer that has a greater solubility in saliva than MCC with water to form a paste or dough, to to which a flavoring solution, suspension, or emulsion is added. In the preferred embodiment, the additional polymer is hydroxypropyl methyl cellulose. MCC, hydroxypropyl methyl cellulose, flavoring-containing liquid, and any additional water or aqueous solution added to obtain the desired consistency can be blended using a ribbon blender, a Banbury blender, or other mixing apparatus capable of mixing substances. - cias with high solids content. Even without wanting to stick to any theory, it is believed that mixing the liquid flavoring with the solids causes the liquid to disperse in the solid and become physically trapped in it.
    The dough-like material is then forced through an extruder to form extrudate strands. The extrudate is then broken into short strands which are spheronized to form wet spheres. Flavor drops can be spheronized from the extrudate by using an LCI QJ-230T Marumerizer at a suitable rotation speed (eg 1200 rpm) for a suitable time (eg 10 minutes). Preferably, the flavor drops are then dried to remove some of the liquid. Additionally, flavorings and/or coatings can be added to the flavor drops after drying.
    In the preferred embodiment, the flavor drops contain MCC. MCC increases the physical strength, integrity, and processability of flavor drops (for example, during preparation of flavor drops). MCC is a structure-forming material that helps provide the physical encapsulation of the flavoring immobilized in the flavor drops. Furthermore, due to the low solubility of MCC, it can also help to adjust the rate of degradation and release of the flavoring during consumption of the wrapped oral product. In the preferred embodiment, MCC is added in an amount of at least about 50% by weight, based on the total weight of the flavor drops, and more particularly in an amount of about 60% by weight to about 80% by weight, based on the total weight of the flavor drops.
    Also preferably, the flavoring is added to the MCC-containing flavor drops in an amount of less than about 60% by weight, based on the total weight of the flavor drops and more particularly in an amount of from about 10% by weight to about 30% by weight, based on the total weight of the flavor drops. Suitable flavorings include, but are not limited to, any natural or synthetic flavor or aroma, such as tobacco, menthol, peppermint, spearmint, chocolate, licorice, citrus, gamma octalactone, vanillin, ethyl vanillin, mouthwash, cinnamon , methyl salicylate, linalool, bergamot oil, geranium oil, lemon oil, ginger oil, pomegranate, açaí, raspberry, blueberry, strawberry,
    gooseberry, symphorin, blackberry, blackcurrant, redcurrant, sea buckthorn, blackberry, boysenberry, cranberry, bourbon, scotch, whiskey, cognac, hydrangea, lavender, apple, peach, pear, cherry , plum, orange, lemon, grape, grapefruit, butter, rum, coconut, almond, —pecan, nut, peanut, hazelnut, vanilla, macadamia, sugarcane, maple, blackcurrant, caramel, banana , malt, espresso, kahlua, white chocolate, cloves, coriander, basil, oregano, curry, garlic, mustard, nutmeg, rosemary, thyme, tarragon, dill, sage, fennel, fennel, jasmine, coffee, olive oil, sesame oil, sunflower oil, balsamic vinegar, white wine vinegar, or red wine vinegar. Other suitable components may include flavoring compounds selected from the group consisting of an acid, an alcohol, an ester, an aldehyde, a ketone, a pyrazine, combinations or mixtures thereof, among others. Suitable flavoring compounds can be selected, for example, from the group consisting of phenylacetic acid, solanone, megastigmatrienone, 2-heptanone, benzyl alcohol, cis-3-hexenyl acetate, valeric acid, valeric aldehyde, ester, terpene, sesquiterpene, "nootkatone", maltol, damascenone, pyrazine, lactone, anethole, isovaleric acid, combinations thereof, among others.
    Also preferably, the flavor drops contain at least one added polymer having a greater solubility in saliva than MCC. In the preferred embodiment, the additional polymer is hydroxypropyl methyl cellulose. Preferably, the hydroxypropyl methyl cellulose is included in an amount of up to about 20% by weight, based on the total weight of the discoloration droplets. More preferably, the hydroxypropyl methyl cellulose is included in an amount of from about 2% by weight to about 6% by weight, based on the total weight of the flavor drops.
    Not wanting to be bound by any theory, it is believed that hydroxypropyl methyl cellulose helps to control the rate of flavor release in the final tobacco-free flavor drops because hydroxypropyl methyl cellulose has a greater solubility in saliva than MCC . Therefore, the hydroxypropyl methyl cellulose dissolves faster thus releasing the flavoring faster. Therefore, the flavor release rate of the flavor drops can be adjusted by changing the proportion of polymer in the flavor drop. For example, flavor drops containing more hydroxypropyl methyl cellulose will have a faster flavor release rate than flavor drops with a lower hydroxypropyl methyl cellulose content. Also, hydroxypropyl methyl cellulose provides a smoother, creamier texture to flavor drops. In addition, hydroxypropyl methyl cellulose has lipophilic characteristics with excellent emulsification properties that aid in the incorporation of hydrophobic flavorings into flavor drops.
    Therefore, preferred tobacco-free flavor drops comprising MCC release the flavorings for about 15 minutes to about 35 minutes (eg about 20 minutes to about 35 minutes or about 25 minutes to about 30 minutes ).
    The examples below are illustrative and are not intended to imitate any aspect of the modalities disclosed in this report. Example 1 About 100 grams of MCC, 10 grams of hydroxypropyl methyl cellulose and 80 grams of berry flavor are well mixed with 100 grams of deionized water to form a flavored wet dough at room temperature. The flavored wet dough is extruded at 40 rpm using an LCI bench-top extruder. The extrudate is spheronized at 1450 roms by an LCI spheronizer at room temperature for 5 minutes to form flavor drops. The flavor drops are then dried at about 70C (about 160F) for about 2 hours by a food dehydrator to form flavor drops with MCC having a diameter of about 1.0 mm and a lower moisture content. to about 5%.
    In a second modality, tobacco-free flavor drops can be formed by ionic gelling. Tobacco-free flavor drops formed by ionic gelling include pectin, sodium alginate, or both. In the preferred embodiment, pectin and sodium alginate are cross-linked. Also preferably, the flavor drops include at least one additional polymer that is more saliva soluble than the cross-linked pectin and/or the cross-linked sodium alginate.
    In a preferred embodiment, pectin and/or sodium alginate are included in the flavor drops in an amount of at least about 0.5% by weight based on the weight of the flavor drops. Flavor drops — can comprise pectin in an amount of up to about 90% by weight.
    Preferably, the pectin and/or sodium alginate are cross-linked using a suitable cross-linking agent. Suitable crosslinking agents include a monovalent metal ion salt or a divalent metal ion salt. Although both monovalent metal ion salts and divalent metal ion salts can be used, a divalent metal ion salt is preferably used. Suitable divalent metal ion salts include, but are not limited to, calcium lactate, calcium chloride, calcium sorbate, calcium propionate, among others. Calcium lactate is preferred as it has been approved for use in food products. Preferably, the crosslinking agent is included in the flavor drops in an amount of up to about 0.5% by weight based on the weight of the flavor drops.
    Also preferably, the flavor drops comprise at least one modified starch. Preferred modified starches are those that have been modified with octenyl succinic anhydride (generally called NOSA starches or OSAn starches). Preferred embodiments include a first modified starch and a second modified starch. Preferably, the first modified starch is HI-CCAP 100, which is available from National Starch & Chemical Co. HI-CAP 100 is suitable for the encapsulation of flavorings and is also characterized by excellent resistance to oxidation. Preferably, the second modified starch is N-CREAMER 46, also available from National Starch & Chemical Co., which is characterized by excellent emulsion stabilization. Preferably, the first starch is included in an amount of up to about 20% by weight based on the weight of the flavor drops and the second starch is included in an amount of up to about 10% by weight based on the weight. of the flavor drops.
    Not wanting to be bound by any theory, it is believed that the addition of a first starch and/or a second starch helps to control the rate of flavor release from the flavor drops.
    As pectin and/or sodium alginate are cross-linked during ionic gelling, starches have a higher solubility and therefore release flavorings at a different rate than pectin and/or sodium alginate.
    Therefore, the preferred flavor drops formed via ionic gelling release flavor for up to about 80 minutes in water and/or saliva depending on the proportion of polymer contained in them.
    Preferably, the flavor drops contain several polymers with different solubilities so that the flavors are released at different times to extend the user experience.
    In addition, flavor drops containing starches have a softer and/or creamier feel than flavor drops formed without starches.
    Also, modified starches are polymers that exhibit lipophilic characteristics with excellent emulsification properties.
    As such, starches aid in the encapsulation of hydrophobic flavorings in particular.
    Also preferably, flavor drops formed by ionic gelling include at least one flavoring.
    Suitable flavorings include those used in the MCC-containing flavor drops described above.
    Preferably, the flavor drops formed by ionic gelling include at least one flavorant in an amount of up to about 60% by weight based on the weight of the flavor drops.
    In the preferred embodiment, the flavor drops comprise about 50% by weight to about 80% by weight pectin, about 5% by weight to about 10% by weight of the first starch, about 1% by weight to about 5% by weight of the second starch and about 15% by weight to about 30% by weight of flavorant.
    Example2 About 2 ml of berry flavor (for example strawberry, blueberry and/or raspberry flavors), about 13 grams of pectin, about 1 gram of the first modified starch and about 0.5 gram of the second modified starch are homogenized with about 90 grams of distilled water to
    4,500 rpm for 10 minutes at room temperature. About 20 ml of a 5% calcium lactate solution is added to the mixture and it is homogenized for about 2 minutes. The aqueous suspension formed is dried at about 70% (about 160F) for about 4 hours in a food dehydrator. The dry material is then ground into small drops with a diameter of about 1.0 mm by a coffee blender to form flavor drops with a moisture content of less than about 5%.
    The resulting flavor drops containing at least one of MCC, pectin and sodium alginate are preferably in the form of spheroids which are substantially round or oval in shape. Also preferably, the flavor drops have a diameter ranging from about 0.5 mm to about 2.0 mm (for example, about 0.75 mm to about 1.75 mm or about 1.0 mm to about 1.5 mm).
    In one embodiment, the flavor drops may further comprise at least one coating on their outer surface. The coating is preferably formed of a highly soluble material and at least one flavoring so that the flavorings are quickly released from the coating when placed in the user's mouth. Preferred coatings comprise corn zein, ethyl cellulose and/or food grade waxes. The flavorings in the coatings can be the same flavorings or a different flavoring than the flavoring incorporated in the flavor drops.
    Once processed, the flavor drops 14 can be placed in a wrapper 55 to form a wrapped product for oral delivery 50, as shown in Figure 1. Preferably, no ingredient other than the flavor drops 14 is contained. in the wrapped product for oral delivery 50.
    The wrapped oral products 50 incorporating the flavor drops 14 described in this invention can take on various shapes, which are preferably designed to be inserted into the oral cavity, where they come into contact with the user's saliva, and release the flavoring into the saliva. Typically, flavoring release is designed to occur according to a time profile. For example, a flavoring release profile may include a flavoring burst when the packaged product for oral delivery 50 is initially introduced into the oral cavity, followed by a slow reduction in flavoring release over time, or it may include a steady release of flavoring during consumption of the wrapped product for oral delivery 50. For example, the tobacco-free flavor drops 14 contained in wrapper 55 may include a highly soluble coating 120 (shown in Figure 2) that comprises flavorings 16. When placed in the mouth, coating 120 quickly dissolves releasing flavoring 16.
    In the preferred embodiment, the oral wrapped products 50 described in this invention contain only tobacco-free flavor drops 14. Therefore, the flavor drops 14 constitute the majority of the weight of the finished oral delivery wrapped product 50. In one embodiment, the flavor drops 14 substantially completely fill the interior of the porous wrapper 55. Alternatively, the flavor drops 14 partially fill the interior of the porous wrapper 55. The product is wrapped for distribution oral 50 provides the delivery of an engaging, flavorful, and/or aromatic experience by distributing flavorings to the user in a consumable unit designed to be inserted in the mouth. Flavor 14 drops prepared in the manner described in this report and that contain the same flavoring, or contain two or more different flavorings, can be used in an oral delivery wrapped product 50 by introducing the flavor drops 14 as filling material in the cavity of the wrapper 55.
    Preferably, the flavor drops 14 facilitate high-speed wrapping wrap filling operations during the manufacture of the oral wrapped products 50 because the flavor drops 14 tend to flow more consistently and cleaner into the interior. and out of the metering feed mechanism, with less scattering and dusting than loose and irregular particles and/or fibers that can
    may be contained in other wrapped oral products.
    As illustrated in Figure 1, a wrapped product for oral delivery 50 includes an inner material. The inner material comprises only flavor drops 14 enclosed in a wrapper 55.
    The porous wrapper 55 described in this report can be made of a porous material, such as a paper or fabric, such as a non-woven fabric or a paper of the type used to make filters or tea bags. The porous wrapper must be able to allow the flavors contained in the flavor drops of the wrapped product for oral distribution to spread through the wrapper and into the user's mouth. The porous wrapper must also be able to accept the coating material described in this report. Desirably, the porous wrapper is made of a material suitable for contact with food, such as the materials used in the packaging or handling of food. Preferred porous materials include, but are not limited to, films, gelatin, food wrappers, carrageenan, biopolymers, fabrics (woven or non-woven), and/or paper such as filter paper, papers used to make tea bags , coffee filters, among others.
    In a preferred embodiment, the porous membrane maintains sufficient structural integrity during the period of time the wrapper 55 is used so that the inner material is retained therein. In another embodiment, the wrapper 55 can be dissolvable or disintegratable and composed of soluble polymers. In one modality, flavorings can be added to the Wrapper 55 to provide additional flavor to the user.
    Preferably, the wrapped oral delivery product 50 fits completely and comfortably in the user's mouth. Preferably, the wrapped product for oral delivery 50 fits discreetly in the user's mouth, and more preferably between the cheekbone and the teeth or gums. The user may sniff, chew, or otherwise orally manipulate the wrapped product 50 to release the flavors contained therein.
    The wrapped product for oral delivery 50 can be a square, rectangular, circular, moon shape, crescent moon shape, or an oblong shape.
    Wrapped product for oral delivery 50 may also be shaped like a crescent or D-shape, or may acquire other shapes including, but not limited to, oval shape, pouch shape, stick shape, the cylindrical shape, the tea leaf shape, the teardrop shape, or the hourglass shape.
    In some embodiments, the bag shape can be similar to the shape of a ravioli or pillow.
    Other shapes can be used as long as the shapes fit comfortably and discreetly in the user's mouth.
    In some modalities, the shape of the wrapping can indicate the releasable ingredient, as well as the flavor.
    Therefore, in these modalities, the wrapped product for oral delivery 50 can be shaped into the shape of fruits, vegetables, or other objects that suggest a particular releasable ingredient.
    For example, the wrapped product for oral delivery 50 may be shaped like a banana to indicate banana flavor or shaped like a strawberry to indicate strawberry flavor.
    Preferably, sharp edges are avoided as sharp edges can lead to oral discomfort.
    The wrapper 55 is sealed around one or more edges to keep the flavor droplets 14 within the wrapper 55. Preferably, the pores in the wrapper 55 allow flavors to spread through the material and into the user's mouth .
    Wrapped oral delivery product 50 is generally a suitable size and configuration to fit snugly in the user's mouth.
    Preferably, the wrapped product for oral delivery 50 weighs from about 0.2 g to about 5.0 g (e.g., about 0.1 g to about 1.0 g, about 1.0 g to about 5.0 g. 2.0g, about 2.0g about 3.0g, about 3.0g about 4.0g or about 4.0g about 5.0g) Also preferably, the product is wrapped for distribution. oral 50 ranges from about 0.65 cm to about 5 cm (about 0.25 inches to about 2.0 inches) in width, from about 0.65 cm to about 5 cm
    (about 0.25 inches to about 2.0 inches) long, and about 0.65 cm to about 5 cm (0.25 inches to about 2.0 inches) thick. In one embodiment, the wrapped product for oral delivery 50 ranges from about 0.25 cm to about 5 cm (about 0.1 inch to about 2.0 inches) in width, from about 0.25 cm to about 5 cm (about 0.1 inch to about 2.0 inches) in length and about 0.25 cm to about 5 cm (about 0.1 inch to about 2.0 inches). thick)
    The wrapped product for oral delivery 50 can preferably deliver a plurality of flavorings to the user for a period of about 15 minutes to about 80 minutes (eg, from about 20 minutes to about 75 minutes, from about 25 minutes to about 70 minutes, from about 30 minutes to about 65 minutes, from about 35 minutes to about 60 minutes, from about 40 minutes to about 55 minutes or from about 45 minutes about 50 minutes). Preferably, the wrapped product for oral delivery 50 is discarded after a one-time use. Also preferably, the wrapped product for oral delivery 50 weighs between about 0.2 g and about 5.0 g. The weight is predominantly the result of the weight of the tobacco-free flavor drops 14 contained in the product.
    In one embodiment, the wrapper 55 may also be provided with at least one coating that can release flavorings or other ingredients into the user's mouth when in contact with saliva.
    In this descriptive report, the word "about" is often used in conjunction with numerical values to indicate that there is no mathematical precision for such values. Therefore, it should be understood that where the term "about" is used with a numerical value, a 10% tolerance is contemplated for that numerical value.
    Although the foregoing describes in detail tobacco products and methods of forming tobacco products with respect to a specific modality thereof, it will be evident to the person skilled in the art that various changes and modifications and equivalents of the tobacco treatment method can be employed and the formation of tobacco products, which do not depart substantially from the spirit and scope of the invention.
    权利要求:
    Claims (9)
    [1]
    HEM 112
    A tobacco-free oral wrapped product providing immediate and lasting flavor release comprising: a wrapping wrap; and tobacco-free flavor drops contained in the wrapper, the flavor drops comprising: at least one of microcrystalline cellulose and pectin, said pectin being cross-linked; at least one polymer having a greater solubility in saliva than microcrystalline cellulose and/or pectin; and | at least one flavoring, À in which tobacco-free flavor drops provide immediate release of flavoring when the product is placed in the user's mouth and a lasting release of flavoring for about 15 minutes to about 80 minutes and wherein the wrapped product for oral delivery contains only tobacco-free flavor drops.
    [2]
    A wrapped product for oral delivery according to claim 1, wherein the tobacco-free flavor drops comprise about 60% by weight to about 80% by weight of microcrystalline cellulose, about 2% by weight to about 6 % by weight hydroxypropyl methyl cellulose and about 10% by weight to about 30% by weight flavorant.
    [3]
    A wrapped product for oral delivery according to claim 1, wherein the tobacco-free flavor drops comprise at least about 50% by weight of microcrystalline cellulose.
    [4]
    A wrapped product for oral delivery according to claim 1, wherein the tobacco-free flavor drops comprise about 0.5% by weight to about 80% by weight pectin, about 5% by weight to about from 10% by weight of a first modified food grade starch, about 15% by weight to about 30% by weight flavorant, about 0.001% by weight to about 0.5% by weight calcium lactate and about 1% by weight to about 5% by weight of a second modified starch.
    [5]
    |
    [6]
    :212:5. A wrapped product for oral delivery according to claim 1, wherein the tobacco-free flavor drops comprise; It's 2 still at least one coat. | A wrapped product for oral delivery according to claim 5, wherein the at least one coating is a coating of food grade wax, or a coating of corn zein, or a | ethyl cellulose coating, or a combination thereof.
    [7]
    A wrapped product for oral delivery according to claim 1, wherein the tobacco-free flavor drops have a diameter | 10 is about 0.5mm to about 2.0mm. &
    [8]
    8. Product wrapped for oral distribution in accordance with | : = claim 1, wherein the tobacco-free flavor drops have a density of about 0.8 g/em at about 1.0 g/em .
    [9]
    A wrapped product for oral delivery according to claim 1, wherein the moisture content of the tobacco-free flavor drops is less than about 5% by weight. I
    oi
    Í | | ! i 1: A.-
    O O Gl O O Õ o ns |
    The 65th FIG. 1 120 OS. FIG. two
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    同族专利:
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    JP2013507109A|2013-03-04|
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    法律状态:
    2021-04-27| B08F| Application fees: application dismissed [chapter 8.6 patent gazette]|Free format text: REFERENTE AS 9A E 10A ANUIDADES. |
    2021-08-17| B08K| Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]|Free format text: EM VIRTUDE DO ARQUIVAMENTO PUBLICADO NA RPI 2625 DE 27-04-2021 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDO O ARQUIVAMENTO DO PEDIDO DE PATENTE, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013. |
    优先权:
    申请号 | 申请日 | 专利标题
    US57703409A| true| 2009-10-09|2009-10-09|
    US12/577,034|2009-10-09|
    PCT/EP2010/006191|WO2011042206A1|2009-10-09|2010-10-11|Tobacco-free pouched product containing flavor beads providing immediate and long lasting flavor release|
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