Summary

The present invention relates to a method of producing a smokeless tobacco composition for a smokeless tobacco product for oral use, as well as to a method for producing portioned smokeless tobacco products for oral use, and a portioned smokeless tobacco product for oral use.

Background art

Smokeless tobacco products are recently gaining popularity and they are available in a variety of ways including chewing tobacco, snuff, snus or portioned tobacco products. Smokeless tobacco compositions are e.g. known from WO 2016/162420 Ai and US 2010/300463 Ai.

The portioned smokeless tobacco products therein have the advantage that the tobacco is wrapped in a wrapping material to make a small teabag-like pouch that can be easily removed after consumption.

However, there is still a need for improvement in flavour and storage.

It is an object of the present invention to develop a process for an oral tobacco product where salt, moisture and flavour are more efficiently distributed in the particles, resulting in improved preservation.

Brief description of the invention

The present inventors found a unique processing technique for producing a smokeless tobacco composition for a smokeless tobacco product for oral use wherein internal absorption binding of a humectant like glycerol into the tobacco particles is improved, and wherein the humectant can then be better retained in the tobacco particles. The humectant can also bind to components of a salt, e.g. sodium, and can be pulled into the plant material cell wall by reverse osmosis. In combination with a suitable treatment, also a binding of salt components, e.g. sodium, can be promoted.

In a first aspect the present invention relates to a method for producing a smokeless tobacco composition for a smokeless tobacco product for oral use, the method comprising the steps of: providing a dry tobacco preparation comprising divided tobacco material and at least one salt;

adding water and a humectant to the dry tobacco preparation to obtain a moist tobacco preparation; and

heating the moist tobacco preparation in a first heating step and a second heating step to obtain a smokeless tobacco composition for a smokeless tobacco product for oral use;

wherein the first heating step comprises heating the moist tobacco preparation for a first time period to a first target temperature between 58°C and 8o°C, and

wherein the second heating step comprises heating the moist tobacco preparation for a second time period to a second target temperature between and including 8o°C to 110°C .

Described is a smokeless tobacco composition for a smokeless tobacco product for oral use, obtained by the present method for producing a smokeless tobacco composition for a smokeless tobacco product for oral use.

In a second aspect a method for producing portioned smokeless tobacco products for oral use is disclosed, the method comprising the steps of:

providing a smokeless tobacco composition obtained by the method of the first aspect; and portioning the smokeless tobacco composition into individual portions for oral use.

In addition, a portioned smokeless tobacco product for oral use is disclosed, which is obtained by the method of the second aspect.

Further aspects and embodiments of the invention are disclosed in the dependent claims and can be taken from the following description and examples, without being limited thereto.

Figures

The enclosed drawing should illustrate embodiments of the present invention and convey a further understanding thereof. In connection with the description it serves as explanation of concepts and principles of the invention. Other embodiments and many of the stated advantages can be derived in relation to the drawing. In the drawing identical reference numbers have the same meaning, unless clear from context and/or the description.

Figure 1 shows an exemplary blend temperature in an example of the present invention, and Figure i shows an exemplary blend pH in an example of the invention. Figure 3 depicts an exemplary moisture content in an example of the invention.

Detailed description of the invention

Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

All values given in the present disclosure are to be understood to be complemented by the word “about”, unless it is clear to the contrary from the context.

As used herein, wt.-% is to be understood as weight percent, based on the total weight of the respective product, e.g. the smokeless tobacco composition, unless explicitly otherwise specified. In the present disclosure, all amounts are given in wt.-%, unless clearly stated otherwise or obvious from context. In the present disclosure, furthermore all amounts given in wt.-% add up to 100 wt.-%. The weight percent are thereby calculated by dividing the mass of each component by the total mass of the respective product, e.g. the smokeless tobacco composition, unless indicated otherwise or clear from context.

A first aspect of the present invention relates to a method for producing a smokeless tobacco composition for a smokeless tobacco product for oral use, the method comprising the steps of: providing a dry tobacco preparation comprising divided tobacco material and at least one salt;

adding water and a humectant to the dry tobacco preparation to obtain a moist tobacco preparation; and

heating the moist tobacco preparation in a first heating step and a second heating step to obtain a smokeless tobacco composition for a smokeless tobacco product for oral use;

wherein the first heating step comprises heating the moist tobacco preparation for a first time period to a first target temperature between 58°C and 8o°C, e.g. to a target temperature of about 70°C, and

wherein the second heating step comprises heating the moist tobacco preparation for a second time period to a second target temperature between and including 8o°C to 110°C, e.g. to a target temperature between 100 and 110°C .

In the present method, the steps are carried out in this order. Further, the ratio of the

components in the smokeless tobacco composition for a smokeless tobacco product for oral use is not particularly restricted and can be suitably set, e.g. depending on a desired taste, etc. In the method of the first aspect, the dry tobacco preparation comprising divided tobacco material is not particularly restricted, and any suitable dried part of a tobacco plant can be used. Also mixtures of different parts of divided tobacco material can be used, e.g. stem, leaf, seed etc. The divided tobacco material can be in any form and size is not particularly restricted. It can be provided e.g. as particles, shreds, cuts, etc., and preferably at least comprises particles, e.g. with a size of less than 5mm, preferably less than 3 mm, further preferably less than 2 mm, as measured by sieving analysis. In embodiments where the dry tobacco preparation is for a snus product, the divided tobacco material preferably comprises leaf lamina in an amount of between 50 and 80 wt.%, and stems in an amount of between 20 and 50 wt.%. In embodiments where the dry tobacco preparation is for a chewing tobacco product, the divided tobacco material preferably comprises only leaf lamina.

The dry tobacco preparation can contain further components beside the divided tobacco material which are usually contained in a dry tobacco preparation and which are not particularly restricted. According to certain embodiments the dry tobacco preparation essentially consists of the divided tobacco material or even consists of the divided tobacco material.

The amount of the dry tobacco preparation in the smokeless tobacco composition is not particularly restricted and can be suitably set, based on e.g. an intended taste, feel, etc. of the smokeless tobacco composition. For example, it can be between 10 and 90 wt.%, e.g. between 30 and 70 wt.%, e.g. between 40 and 60 wt.%, based on the total weight of the smokeless tobacco composition. For example, it can be between 35 and 92 wt.%, e.g. between 42 and 87 wt.%, e.g. between 50 and 80 wt.%, based on the dry weight of the smokeless tobacco composition (dry weight basis), i.e., the weight of the smokeless tobacco composition excluding water and humectants. In embodiments where the smokeless tobacco preparation is portioned, the amount of the dry tobacco per portion of smokeless tobacco composition can be between 0.03 and 0.70 g, e.g. between 0.06 and 0.60 g, e.g. between 0.08 and 0.50 g.

Further, also the at least one salt is not particularly restricted. It can be any salt that is usually used in smokeless tobacco preparations like chewing tobacco, and/or snus. The salt can be e.g. sodium chloride, potassium chloride, magnesium chloride, calcium chloride, or any possible combination thereof. Flowever, also other salts are possible. The amount of the at least one salt is not particularly restricted as well, and can be e.g. between 0.1 and 20 wt.%, e.g. between 0.5 and 10 wt.%, preferably between 1 and 8 wt.%, e.g. between 2 and 6 wt.%, based on the total weight of the smokeless tobacco composition. For example, it can be between 2 and 15 wt.%, e.g. between 2.5 and 13.5 wt.%, e.g. between 3 and 12 wt.%, based on dry weight basis. In embodiments where the smokeless tobacco preparation is portioned, the amount of the at least one salt per portion of smokeless tobacco composition can be between 0.3 mg and 6.5 mg, e.g. between 0.7 mg and 5.2 mg, e.g. between 1 mg and 4 mg.

Furthermore, the humectant that is added is not particularly restricted, and the humectant can comprise pure substances as well as mixtures thereof. For example, glycerol and/or glycol derivatives like propylene glycol or polyethylene glycol can be used as humectant. The amount of the humectant is also not particularly restricted, and can be e.g. between 0.1 and 15 wt.%, e.g. between 0.5 and 7.5 wt.%, preferably between 1 and 5 wt.%, e.g. between 1.5 and 4 wt.%, based on the total weight of the smokeless tobacco composition. In embodiments where the smokeless tobacco preparation is portioned, the amount of the at least one salt per portion of smokeless tobacco composition can be between 0.3 mg and 6.5 mg, e.g. between 0.7 mg and 5.2 mg, e.g. between 1 mg and 4 mg.

In addition, also other additives that can be usually found in smokeless tobacco compositions can be added, like pH regulators/buffers, binders, colorants, fillers, disintegration aids, antioxidants, oral care ingredients, preservatives, additives from herbal or botanical sources, or further additives usually used in smokeless tobacco products, as well as mixtures thereof. These are not particularly restricted. The total amount of the other additives, if present is not particularly restricted as well, and can be e.g. between 0.1 and 20 wt.%, e.g. between 0.5 and 10 wt.%, preferably between 1 and 8 wt.%, e.g. between 3 and 7 wt.%, based on the total weight of the smokeless tobacco composition.

For example pH regulators, e.g. hydrogen carbonate and/or carbonate buffers like sodium hydrogen carbonate, sodium carbonate, potassium hydrogen carbonate and/or potassium carbonate, can be added to suitably adjust the pH of the dry tobacco preparation. In addition, also flavours can be added, which are not particularly restricted, e.g. sweeteners, mint, bergamot, etc. The further additives can be added as such or together with a suitable solvent, e.g. water, at any suitable moment of the present process, e.g. after a cooling step. The other additives can be added separately or in mixture.

According to certain embodiments, at least one flavour and at least one pH regulator are at least added in the present process, for example only at least one flavour and at least one buffer, in addition to the divided tobacco material, the at least one salt, the humectant and water. In such embodiments the amount of the at least one pH regulator is not particularly restricted as well, and can be e.g. between 0.1 and 20 wt.%, e.g. between 0.5 and 10 wt.%, preferably between 1 and 8 wt.%, e.g. between 2 and 6 wt.%, based on the total weight of the smokeless tobacco composition. For example, it can be between 2 and 15 wt.%, e.g. between 2.5 and 13.5 wt.%, e.g. between 3 and 12 wt.%, based on dry weight basis. In embodiments where the smokeless tobacco preparation is portioned, the amount of the at least one pH regulator per portion of smokeless tobacco composition can be between 0.3 mg and 6.5 mg, e.g. between 0.7 mg and 5.2 mg, e.g. between 1 mg and 4 mg. Also the amount of the at least one flavour is not particularly restricted as well, and can be e.g. between 0.1 and 20 wt.%, e.g. between 0.5 and 10 wt.%, preferably between 1 and 8 wt.%, e.g. between 1.5 and 5 wt.%, based on the total weight of the smokeless tobacco composition. For example, it can be between 0.3 and 6 wt.%, e.g. between 0.7 and 5 wt.%, e.g. between 1 and 4 wt.%, based on dry weight basis. In embodiments where the smokeless tobacco preparation is portioned, the amount of the at least one flavour per portion of smokeless tobacco composition can be between 0.2 mg and 1.7 mg, e.g. between 0.4 mg and 1.2 mg, e.g. between 0.5 mg and 1.0 mg.

In the present method the step of adding water and a humectant to the dry tobacco preparation to obtain a moist tobacco preparation the order of addition of water and humectant is not particularly restricted, and they can be added one after another or together. According to certain embodiments the water and the humectant are added as a mix to ensure a good mixing and homogeneous addition to the dry tobacco preparation. The amount of water can be suitably set in this step, depending on the humectant, and the weight ratio humectant: water can be e.g. between 1:1 and 1:10, preferably between 1:2 and 1: 8, further preferably between 1:3 and 1:7, e.g. between 1:4 and 1:6. According to certain embodiments, the amount of water added together with the humectant is at least 10%, of the total water added, e.g. if water is added with further additives, and is preferably at least 25% of the total water added, e.g. at least 30% of the total water added, based on the total weight of the water. According to certain embodiments, the amount of water added together with the humectant is at most 50% of the total water added, e.g. at most 40% of the total water added, e.g. about 1/3 of the total water added, based on the total weight of the water. For example, the amount of water added with the humectant and the amount of water added with any further additive can be about equal, so that e.g. about 1/3 of the water is added if at least one buffer and at least one flavour are added afterwards separately. The step of providing a dry tobacco preparation comprising divided tobacco material and at least one salt is not particularly restricted. The dry tobacco preparation comprising divided tobacco material and at least one salt can be provided at a suitable temperature, e.g. room temperature of 20 - 25°C. According to certain embodiments the dry tobacco preparation and the salt can also be preheated before the addition of water and humectant, e.g. to a temperature between and including 30 to 57°C, preferably between and including 40 to 56°C, e.g. about 55°C, to accelerate the first heating step. For this purpose the dry tobacco preparation can be added to a preheated vessel, for example. According to certain embodiments, the step of heating the moist tobacco preparation is performed within a vessel, e.g. the vessel wherein the dry tobacco preparation is preheated. According to certain embodiments, the moist tobacco preparation is heated in at least one of the first and second heating steps, preferably in the first heating step, through heating of a vessel wall in contact with the moist tobacco preparation. According to certain embodiments, the vessel wall is heated through circulation of a first fluid, e.g. water and/or steam and/or another suitable solvent, e.g. in the vessel wall or around the vessel wall, wherein the temperature of the first fluid is in the range of 95°C to 105°C, preferably about ioo°C. If this temperature is maintained in the first heating step, this can lead to a gradual temperature increase of the moist tobacco preparation in the first heating step. Such a temperature of the first fluid in or around the vessel wall can also be maintained in the second heating step, e.g. leading to a slower heating in the second heating step.

The step of adding water and a humectant to the dry tobacco preparation to obtain a moist tobacco preparation is not particularly restricted with regard to the addition method, and the water and humectant can be added in portions or in one go. As mentioned above, the dry tobacco preparation can be preheated before the addition of the water and humectant. Also the water and/or humectant can be preheated before they are added together or separate, preferably together, e.g. to a temperature between and including 30 to 57°C, preferably between and including 40 to 56°C, e.g. about 55°C, to accelerate the first heating step.

In the step of heating the moist tobacco preparation in a first heating step and a second heating step to obtain a smokeless tobacco composition for a smokeless tobacco product for oral use, the heating means are not particularly restricted, and heating can be done by heating a vessel wall, e.g. with a first fluid and/or another heating means, e.g. a heater, a flame, etc. Heating with a first fluid, particularly in the first heating step, has the advantage that the temperature can be easier controlled and maintained, so that particularly the first heating step can be controlled better regarding heating time and homogeneity of the heating. The heating time in the first heating step is not particularly restricted. According to certain embodiments, the moist tobacco preparation is heated to a first target temperature for a first time period of between and including 30 to 180 minutes during the first heating step. Particularly when heating via a vessel wall is used, this time period can be easily controlled by residence time inside the vessel, vessel size, amount of moist tobacco material, amount of water and/or humectant, etc. For example, double jacket heating vessels have typically a low heat transfer coefficient, which explains why the temperature of the first fluid can be significantly higher than the target temperature of the blend therein, i.e. the mixture that results in the moist tobacco preparation.

Due to the first heating step the water and humectant can be absorbed by the dry tobacco preparation, so that also the at least one salt can be better absorbed by the divided tobacco material. The first heating step in this sense can also be called“sweating”.

For the second heating step comprising heating the moist tobacco preparation for a second time period to a second target temperature between and including 8o°C to 110°C, the second time period and the heating means are not particularly restricted. Pleating in the second heating step can commence once the target temperature of the first heating step is reached. According to certain embodiments, the moist tobacco preparation is heated to a second target temperature for a second time period of 20 to 50 minutes during the second heating step. According to certain embodiments, the moist tobacco preparation is heated in the second heating step by direct contact with a second fluid at a temperature higher than the temperature of the moist tobacco preparation after the first heating step. The second fluid therein is not particularly restricted, and can be e.g. a liquid and/or gas, etc. e.g. preferably water steam, particularly wet steam. This allows transferring heat sufficiently to the moist tobacco preparation. Without being bound to any theory, this step also seems to ensure that water and humectant stay absorbed better to the divided tobacco material. To alleviate possible negative effects from the second fluid condensing, e.g. using wet steam, in a vessel with a heated wall at a temperature below the temperature of the second fluid, the vessel can be provided with traps for collecting condensates, e.g. water. According to certain embodiments, the temperature of the second fluid is in the range of ioo°C to 110°C.

According to certain embodiments, the method of the first aspect further comprises a step of cooling the moist tobacco preparation after the second heating step to a target temperature of 30°C or less e.g. room temperature. This enables a suitable addition of further additives. The time of the cooling step is not particularly restricted, and can e.g. depend on amount of produced smokeless tobacco product, cooling means (e.g. air, liquid like water, etc.), etc. According to certain embodiments it is between 1 and 3 hours.

According to certain embodiments, the method of the first aspect further comprises a step of adding at least one pH adjuster to the moist tobacco preparation to adjust the pH of the moist tobacco preparation to a predefined pH range after the step of heating the moist tobacco preparation in the first and second heating steps, particularly after a step of cooling the moist tobacco preparation after the second heating step, i.e. the smokeless tobacco preparation. As mentioned above the pH adjuster therein is not particularly restricted, and suitable exemplary pH adjusters are given above. Also, as mentioned above, the amount of the pH adjuster is not particularly restricted. According to certain embodiments, the pH adjuster can be added together with a suitable solvent, e.g. water. According to certain embodiments at least one flavour can be added after the at least one pH adjuster. According to certain embodiments, the pH adjuster is added in an amount to adjust the pH of the smokeless tobacco composition to a pH level of between and including 7.5 and 9.5, preferably between and including 8.0 and 9.0, particularly preferably between and including 8.1 and 8.9.

According to certain embodiments, the method of the first aspect further comprises at least one step of adding water to the moist tobacco preparation to adjust its moisture to a predefined moisture level after the step of heating the moist tobacco preparation in the first and second heating steps. The water can be e.g. added in one or more steps, e.g. with one or more additives, e.g. in two steps, one together with at least one pH regulator, and one together with at least one flavour. According to certain embodiments, a target moisture of the smokeless tobacco product produced by the method of the first aspect is between 30 and 70 wt.%, preferably between 35 and 60 wt.%, further preferably between and including 40 and 50 wt.%, based on the smokeless tobacco composition.

Described is a smokeless tobacco composition for a smokeless tobacco product for oral use, obtained by the method of the first aspect. A product produced by the present method is differing from a product prepared wherein the two heating steps are not carried out as defined. For example the smokeless tobacco composition prepared by the present method behaves differently in a subsequent packaging process, e.g. when packed into pouches, in that less residue remains in the pouching process, leading to reduced stickiness. This in turn can significantly reduce downtime in the production of portioned smokeless tobacco products, e.g. pouches. Also pouches can be filled more homogeneously with the smokeless tobacco composition produced by the present method of the first aspect. Particularly good results are achieved when the smokeless tobacco composition is used for chewing tobacco. Further, also staining of a pouch to a brown colour is not observed at an early stage, compared to a smokeless tobacco composition prepared by a different method. Without being bound to any theory, all these results seem to stem from a difference in absorption of water and/or humectant and/or salt in the divided tobacco material due to the two heating steps, and/or a better and more efficient distribution thereof in the divided tobacco material.

The smokeless tobacco composition can be a chewing tobacco.

A second aspect of the present invention is directed to a method for producing portioned smokeless tobacco products for oral use, the method comprising the steps of:

providing a smokeless tobacco composition obtained by the method of the first aspect; and

portioning the smokeless tobacco composition into individual portions for oral use.

In the method of the second aspect, the portioning of the smokeless tobacco composition into individual portions for oral use is not particularly restricted and can be carried out by any suitable means, e.g. as used during production of chewing tobacco and/or snus.

According to certain embodiments, the method of the second aspect further comprises a step of enclosing each individual portion in a saliva-permeable pouch.

The enclosing step is not particularly restricted and can be e.g. a step usually used in preparing portioned smokeless tobacco products, e.g. chewing tobacco and/or snus, e.g. chewing tobacco.

Further, also the saliva-permeable pouch is not particularly restricted. It can be any saliva- permeable pouch that is usually used in smokeless tobacco preparations like chewing tobacco, and/or snus.

In a third aspect, a portioned smokeless tobacco product for oral use is disclosed, which is obtained by the method of the second aspect. Again, this product profits from the production of the smokeless tobacco composition, as laid out above. The above embodiments can be combined arbitrarily, if appropriate. Further possible embodiments and implementations of the invention comprise also combinations of features not explicitly mentioned in the foregoing or in the following with regard to the examples of the invention. Particularly, a person skilled in the art will also add individual aspects as improvements or additions to the respective basic form of the invention.

Examples

The present invention will now be described in detail with reference to examples thereof.

However, these examples are illustrative and do not limit the scope of the invention.

Example 1:

Three different pouched chewing tobacco samples as portioned smokeless tobacco products were produced by the methods described below:

Sample 1: Mint version slim portion with the composition given in the following description A batch of approximately 300 kg of a mint-flavoured tobacco composition was prepared using the method of the invention. In the forthcoming, the amounts of ingredients will be expressed as a proportion of the amount of dry divided tobacco material.

In a mixing step 1 a mixer preheated for 15 minutes is loaded with divided tobacco material for producing chewing tobacco (44.0 wt.% based on the final tobacco composition) and 0.1 kg of sodium chloride per kg of dry divided tobacco material (4.4 wt.% based on the final tobacco composition) and preheated for about 10 minutes. The mixer is a double jacked mixer (with an inner and outer wall) that is filled with water at a temperature of approximately ioo°C between the walls.

In a second mixing step 0.064 kg of glycerol per kg of dry divided tobacco material (2.8 wt.% based on the final tobacco composition) and 0.33 kg of water per kg of dry divided tobacco material (corresponding to 1/3 of the total water amount) are added to the mix of step 1 within 10 minutes while the mix is mixed slowly.

In a third mixing step the mix from step 2 is mixed slowly during heating to a target temperature of ca. 70°C, which is reached in approximately 120 minutes. Thereafter, wet steam with a temperature of 100-110°C is directly added to the blend of step 3 in a mixing step 4 during 20 minutes.

Thereafter the water in the jacket is cooled to 4°C so that the blended tobacco mass of step 4 is slowly cooled down to a temperature below 5°C in about 60 minutes while slowly mixing in mixing step 5.

In a mixing step 6 buffer/pH regulator is added with water while the mix is slowly mixed within 10 minutes. The amount of buffer is 0.07 kg of potassium carbonate per kg of dry divided tobacco material (3.1 wt.% based on the final tobacco composition), which is added with 0.33 kg of water per kg of dry divided tobacco material (1/3 of total amount of water).

In a mixing step 7 flavour is added with water while the mix is slowly mixed within 8 minutes to finalize the blend. The amount of mint flavour is 0.049 kg per kg of dry divided tobacco material (2.2 wt.% based on the final tobacco composition), which is added with 0.33 kg of water per kg of dry divided tobacco material (1/3 of total amount of water).

Thereafter the finished blend is portioned and packed in pouches in a make and pack step 8.

Sample 2 Mint version standard size portion with the composition given in the following description

A batch of approximately 300 kg of a mint-flavoured tobacco composition was prepared using the method of the invention.

In a mixing step 1 a mixer preheated for 15 minutes is loaded with divided tobacco material for producing chewing tobacco (44.0 wt.% based on the final tobacco composition) and 0.11 kg of sodium chloride per kg of dry divided tobacco material (4.8 wt.% based on the final tobacco composition) and preheated for about 10 minutes. The mixer is a double jacked mixer (with an inner and outer wall) that is filled with water at a temperature of approximately ioo°C between the walls.

In a second mixing step 0.064 kg of glycerol per kg of dry divided tobacco material (2.8 wt.% based on the final tobacco composition) and 0.33 kg of water per kg of dry divided tobacco material (corresponding to about 1/3 of the total water amount) are added to the mix of step 1 within 10 minutes while the mix is mixed slowly. In a third mixing step the mix from step 2 is mixed slowly during heating to a target temperature of ca. 70°C, which is reached in approximately 120 minutes.

Thereafter, wet steam with a temperature of 100-110°C is directly added to the blend of step 3 in a mixing step 4 during 20 minutes.

Thereafter the water in the jacket is cooled to 4°C so that the blended tobacco mass of step 4 is slowly cooled down to a temperature below 25°C in about 60 minutes while slowly mixing in mixing step 5.

In a mixing step 6 buffer/pH regulator is added with water while the mix is slowly mixed within 10 minutes. The amount of buffer is 0.07 kg of potassium carbonate per kg of dry divided tobacco material (3.1 wt.% based on the final tobacco composition), which is added with 0.33 kg of water per kg of dry divided tobacco material (about 1/3 of total amount of water).

In a mixing step 7 flavour is added with water while the mix is slowly mixed within 8 minutes to finalize the blend. The amount of mint flavour is 0.049 kg per kg of dry divided tobacco material (2.2 wt.% based on the final tobacco composition), which is added with 0.32 kg of water per kg of dry divided tobacco material (about 1/3 of total amount of water).

Thereafter the finished blend is portioned and packed in pouches in a make and pack step 8.

Sample 3: Bergamot version slim portion with the composition given in the following description A batch of approximately 300 kg of a bergamot-flavoured tobacco composition was prepared using the method of the invention.

In a mixing step 1 a mixer preheated for 15 minutes is loaded with divided tobacco material for producing chewing tobacco (45.8 wt.% based on the final tobacco composition) and 0.11 kg of sodium chloride per kg of dry divided tobacco material (5.0 wt.% based on the final tobacco composition) and preheated for about 10 minutes. The mixer is a double jacked mixer (with an inner and outer wall) that is filled with water at a temperature of approximately ioo°C between the walls. In a second mixing step 0.064 kg of glycerol per kg of dry divided tobacco material (2.9 wt.% based on the final tobacco composition) and 0.31 kg of water per kg of dry divided tobacco material (corresponding to 1/3 of the total water amount) are added to the mix of step 1 within 10 minutes while the mix is mixed slowly.

In a third mixing step the mix from step 2 is mixed slowly during heating to a target temperature of ca. 70°C, which is reached in approximately 120 minutes.

Thereafter, wet steam with a temperature of 100-110°C is directly added to the blend of step 3 in a mixing step 4 during 20 minutes.

Thereafter the water in the jacket is cooled to 4°C so that the blended tobacco mass of step 4 is slowly cooled down to a temperature below 25°C in about 60 minutes while slowly mixing in mixing step 5.

In a mixing step 6 buffer/pH regulator is added with water while the mix is slowly mixed within 10 minutes. The amount of buffer is 0.07 kg of potassium carbonate per kg of dry divided tobacco material (3.2 wt.% based on the final tobacco composition), which is added with 0.31 kg of water per kg of dry divided tobacco material (1/3 of total amount of water).

In a mixing step 7 flavour is added with water while the mix is slowly mixed within 8 minutes to finalize the blend. The amount of bergamot flavour is 0.009 kg per kg of dry divided tobacco material (0.4 wt.% based on the final tobacco composition), which is added with 0.31 kg of water per kg of dry divided tobacco material (1/3 of total amount of water).

Thereafter the finished blend is portioned and packed in pouches in a make and pack step 8.

The target temperatures of the respective blends in the different steps are shown in Figure 1, the target pH is shown in Figure 2, and the target moisture content (in wt.%) in figure 3.

In Figures 1, 2, and 3 the reference numbers disclose the following:

1: Preheating of the mixer

2: Loading of tobacco and salt, corresponding to the first mixing step

3: Addition of water and glycerol, corresponding to the second mixing step

4: Seating, corresponding to the third mixing step 5: Direct steam injection, corresponding to mixing step 4

6: Cooling, corresponding to mixing step 5

7: Buffer/pH regulator addition, corresponding to mixing step 6

8: Flavour addition, corresponding to mixing step 7

While the temperature rises until mixing step 5 and then goes again to the starting level, the pH is only adjusted in step 6. The moisture changes depending on water addition and heating, but in the end rises to the target value.

The inventors observed that all these samples resulted in several production benefits that the inventors believe to result from the fact that moisture is better retained by the divided tobacco material due to the steps of the method.

First, the inventors observed that parts of the machinery used to portion and pack the tobacco composition into pouches in step 8 was cleaner than usual. In particular, the inventors found that the valve and drum in the machinery was not as sticky as in regular production. This reduces machine downtimes for cleaning.

Second, the inventors observed a more regular distribution of the tobacco portion inside the pouch material, more centred and evenly spread between the pouch seams, when compared to other pouched smokeless tobacco products. This results in a more visually pleasing product since the difference is visible to the naked eye.

Third, the inventors observed that the step of spraying the pouches with water before inserting them into cans to adjust the moisture of the individual portions to the target level could be omitted. It was observed that the target moisture level was maintained during the step of portioning and pouching. Omitting such spraying of water is advantageous since spraying causes the pouches to gain a brownish tone that can be visually displeasing. As a result the pouches obtained using the method of the invention were whiter than those produced using a prior art method.