Browse Prior Art Database

Tools and Accessories to Flavour Cigarettes

IP.com Disclosure Number: IPCOM000240256D
Publication Date: 2015-Jan-16
Document File: 7 page(s) / 173K

Publishing Venue

The IP.com Prior Art Database

This text was extracted from a Microsoft Word document.
At least one non-text object (such as an image or picture) has been suppressed.
This is the abbreviated version, containing approximately 34% of the total text.

Tools and Accessories to Flavour Cigarettes

This disclosure relates to a series of accessories for optionally flavouring cigarettes.

Smoking articles that contain added flavours, such as menthol, are known.  It would be desirable to enable the user to choose what flavour their cigarette has without the need to buy several packs of flavoured cigarettes.

The solution proposed is to incorporate cigarette flavourings into a separate consumable product that can be applied either to the filter tip of the cigarette or directly to the lips enabling the user to enjoy the flavour whilst using the cigarette.

The consumable product may take the form of a cream, a lipstick, a lip-balm, a lip-gloss or any other appropriate consumable product.  The product may be an emulsifying waxy or smooth and creamy texture.

            Preferably, the flavourings are added to the consumable product as a stable emulsion.  This emulsion may be prepared using the following composition and technique:

Quantity (g)

Ingredients

100

Liquid flavor

80

Resinogum*

190

Instantgum* (type of acacia gum)

630

Water

Suitable liquid flavours are available from Bell Flavors & Fragrances.

*Resinogum and Instantgum are both available from Nexira.

The Resinogum is dissolved into the liquid flavour to form a lipophilic phase.  The Instantgum and the water are mixed at 50 °C to produce the hydrophilic phase; full hydration of the Instantgum is required.  Finally, the hydrophilic and lipophilic phases are mixed using appropriate stirring equipment until homogenised.  This is then mixed with different agents depending on what form the flavour product should take.

If the flavour product is to be a cream then the flavouring is mixed with an emulsion of oil and water.  Creams are semi-solid emulsions.  Oil-in-water emulsions or water-in-oil emulsions may be used.  Preferably, oil-in-water emulsions are used as they are typically less greasy and more easily removed using water.  The oil may be any suitable oil or mixture of oils but may include, olive oil, mineral oil, almond oil, castor oil or lanolin.

If the end product is to be a lipstick or a lip-balm like product, then the flavouring is added to a mixture of oil and wax.  The oil may be any suitable oil or mixture of oils and may include olive oil, mineral oil, almond oil, castor oil, lanolin, cocoa butter, octododecanol and petrolatumare.  The wax may be any suitable wax or mixture of waxes and may include beeswax, carnauba wax, ozokerite, candelilla wax or japan wax.  Typically, the components are combined in the molten state, and are then cast into moulds to cool and solidify.  It is common to re-melt the surface of the product by exposing it to a flame for about 0.5 seconds to create a shiny finish and to remove imperfections.  An example of a suitable composition for a lipstick is given below:

Quantity (wt%)

Ingredients

14.2

Wax (candelilla, carnauba, beeswax, lanolin, ozokerite)

12.0

Isostéarate d’isost...