Product Design
Disclosure of Idea to Prolong Shelf Life of Flavored Pellet in A Cigarette Filter.
Fields
- Author
- Wong, M.L.
- Ashcraft, C.R.
- Miller, C.W.
- Rjr
- Ashcraft, C.R.
- Recipient
- Myers, G.M.
- Rjr
- Hypothesis
- Candy-like flavors (Flavor technologies targeting youth)Unique flavor technologies, particularly those developed or introduced post-MSA, which alter smoke chemistry or delivery and are appealing to youth or other at-risk populations.
- Brand
- Chelsea
Document Images
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Interoffice Memoram
Subject: Disclosure of idea to
Prolong Shelf Life of
Flavored Pellet in a
Cigarette Filter
Date: April 24, 1991.
To: Grover M. Myers From: Milly M. L. Wong
Charles R. Ashcraft
Charles W. Miller
The 'flavored pellet' was a known technology as a controlled
release of flavor in the development of a cigarette. The
'spearmint pellet' had been explored and studied in depth during
the development stages of CHELSEA. One of the reasons for not
implementing the pellet was that the spearmint flavor in the
pellet dissipated to the filter tow and the tobacco rod within a
period of 4-5 months, thus altering the product taste delivery
overtime. In addition, the normal shelf life of cigarette
products is eight months.
Our intention in this disclosure is to extend the shelf life of
the flavor in the pellet (commonly in high density polyethylene)
by applying a polyvinyl alcohol coating around the pellet.
Polyvinyl alcohol is a known barrier for flavorants. It has been
demonstrated PVA will slow down the permeatiion rate of menthol
and limonene that have been extruded with HDPE.
In reducing this idea to practice, Surlyn pellets were extruded
with a compounded flavor (with dihydroanethole as one of the
ingredients). These pellets were mixed with a 10% PVA solution
and stirred at room temperature, and then poured through a sieve
to remove excess PVA solution. These coated pellets were then
tumbled in a Buchii rotating evaporator, under vacuum, and with
the addition of acetone, which acts as a fixative for the PVA
coating, and also removes excess water via water/acetone
azeotrope. These PVA coated pellets were further dried at about
40 degree C. A headspace analysis was run on the coated and
coated pellets. Results show that the peak area count of
dihydroanethole from the PVA coated pellet is significantly lower
than that of the uncoated pellet.
We, the authors, believe this idea of a PVA coated 'flavored'
pellet can slow down or deter (depending on the PVA loading)
the migration of the flavor in the pellet to the filter tow and
tobacco rod, over a period of eight months. Consequently, the
designed flavor delivery will retain its integrity over time.
Upon smoking, the designed flavor will be released into the
mainstream smoke as the PVA is hydrolyzed by the water present in
the aerosol, or by the introduction of another source of water,
in the form of water-microcapsules.
.
Witnessed by:
Charles R. Asticraft
+12 S~QI
Charles W. Miller
Date
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