Improvement of consumer characteristics and reduced toxicity of chewing tobacco when using of flavors

Abstract

Smokeless tobacco products are declared by producers as alternative to smoking products. Smokeless tobacco products are consumed without combustion or pyrolysis process by sucking it in oral cavity (sucking tobacco), chewing (chewing tobacco) or inhaling (sniff tobacco). During oral consuming nicotine is absorbed by oral mucous, and during nasal consuming – by nasal mucous. Sales of chewing and sniff tobacco are allowed in Russia. Stable sales increasing of these smokeless tobaccos are observed in Russia during last years. Nicotine content decreasing can be achieved by different methods: physical, technological (utilizing expanded stem, reconstituted tobacco, tobacco with low nicotine content, non tobacco materials). Flavorings that have good combination with tobacco aroma had been chosen. They are: flower and herbs, food plants, citrus peels, natural coffee and cacao, vanilla sugar. Possibility of their utilizing for decreasing toxicity of chewing tobacco has been studied. Efficiency of this method has been proved, and optimal contents of tobacco and flavorings have been found.