Product Design
Technology Assessment Status Update (May 29, 1992 - K.W. Smith)
Abstract
Assesses problems and potentialities of various development projects. Includes sections: "NTF (Natural Tobacco Flavor); Direct by products additions (DBA); G7-25; Sugar nicotine balance; Increased humectant levels; Modified MTT; High temperature G7 extract; Reaction (K-1008) type flavors; Ammoniated tobacco (flue cured); Heat treated burley; Washed/denitrated carbon treated K stem G7 sheet; Heat treated burley; High temperature G7 extract sheet; Modified MTT flavor system; Alkalized cocoa; Sugar nicotine balance; Natural Tobacco Flavor (NTF); Increased humectant levels; Reaction (K1008) type flavors; Ammoniated tobacco (Flue cured); [and] High temperature extract G7 SED results". Expected benefits of almost all of the aforementioned projects/tests include smoothness and harshness improvement.
User-Contributed Notes
Fields
- Author
- Smith, K.W.
- Hypothesis
- Free Nicotine
- Nicotine transport, transfer, and uptake
Design changes which alter nicotine delivery or effect how the product causes and maintains dependence, including transfer of nicotine from tobacco to smoke, and uptake into the body.- Use of filters, paper, and ventilation
Modification of tobacco products through use of filters, paper, and ventilation, and measuring effects on dependence, behavior, and toxicity.- Use of additives
Modification of tobacco products through use of additives and measuring effects on dependence, behavior, and toxicity.- Use of tobacco processing/ blends
Modification of tobacco products through changes in tobacco processing and use of blends, and measuring effects on dependence, behavior, and toxicity.- Introduction of new/unconventional products
Research and development of novel nicotine delivery devices and experimental tobacco designs.- Mainstream constituent yields
Modification of selected mainstream smoke constituents in response to health concerns.- Behavior Targeting
Cigarette's effect of enhancing/mitigating specific behaviors - Nicotine transport, transfer, and uptake
- Keyword
- Total particulate matter (TPM or Tar)
- Volatile nicotine
- Maillard reaction
- Volatile nicotine
- Additive
- Aqueous Turkish extract
- Asparagine (l-Asparagine Monohydrate)
- Carbonyls
- Cocoa (Chocolate) (Cocoa Shells, Extract, Distillate and Powder)
Composed of nearly 400 identified chemical substances as of 1967- DAP
- Fructose
- HFCS
- High fructose corn syrup
- K-1008
- Licorice (Licorice Fluid Extract, Powder, and Root)
- Natural Tobacco Flavor
- NTF
- Pentanidione
- Sucrose (Sugar)
- Cocoa derivatives
Produced by fermentation, defatting, hot pressing, grinding, roasting, peeling - Asparagine (l-Asparagine Monohydrate)
- Smoke Constituent
- Nicotine
- Volatiles
- Hydrogen cyanide (HCN)
- Nitrosamines (N-nitrosamines)
- Volatiles
- Design Component
- B3
- B9
- BP7
- Burley casing
- Casing
- CRES
- Flue-cured tobacco
- G7 (RJR @reconstituted_tobacco)
- G7-25
- G7-9
- Heat treated extract G7 sheet
- HTE
- KRES
- Reconstituted tobacco
- Turkish Blend (TB)
- C30-A
- B9
- Prototype
- FFLT
- Full Flavor Low Tar
- RU/SB Lights
- Ishmir ZA extract prototypes
- Full Flavor Low Tar
- Operation/Project
- Camel RU (Camel Special Lights)
- Nicotine RSM (Nicotine Response Surface Methodology Study)
RJR study conducted in late 1980s / early 1990s to test acceptability of new experimental cigarettes- Super Smooth Project
- Nicotine RSM (Nicotine Response Surface Methodology Study)
- Named Organization
- IFF
- R.J. Reynolds Tobacco Co. (Cigarette manufacturer (Camel, Winston, Doral))
Cigarette manufacturer (Camel, Winston, Doral)- AVOCA
- R.J. Reynolds Tobacco Co. (Cigarette manufacturer (Camel, Winston, Doral))
- Technology/Method
- QVS
- Quantitative Variable Screening
- MTT Flavor System
- Flacing
- Denitration
- REST
- Quantitative Variable Screening
- Subject
- additives
- Ammonia (Additives)
- Ammoniation (Technology)
- Blends (Design)
- Humectants (Additives to maintain moisture)
- Licorice (Additives)
- Reconstituted Tobacco (Design)
- Smoke Constituents
- Smoke Delivery/Transport (Measures)
- Smoke pH (Measures)
- Smoothness/Harshness (Effects)
- Smoke Nicotine (Measures)
- Sensory Effects—Taste (Effects)
- Ammonia (Additives)
- Brand
- BV
- Winston KS
- Winston SB
- Winston SB Lights
- CAMEL LIGHTS
- MARLBORO LIGHTS
- Winston SB PGT
- Camel Lights 83
- Winston KS
Document Images
TECHNOLOGY ASSESSMENT
STATUS UPDATE
(MAY 29, 1992 - K. W. Smith)
* NTF (Natural Tobacco Flavor):
Description: Use of tobacco extract for total casing.
Status: Initial evaluation of prototypes prepared by H. Young and S. Sohn
indicated that very unique products can be produced with small
quantities (1-2%) of extract applied across the blend in casing for
cutting. Based on internal assessment we have focused "Fast
Track" development efforts on Turkish extract which appears to
give the smoothest product with the least negatives.
Full Flavor Low Tar prototypes with levels of Aqueous Turkish
Extract solid ranging from 0 to 1% of the strip blend have been
produced and mailed out in a Quantitative Variable Screening
consumer test. Results of this test will be in house June 22, 1992.
Testing of extract stability was conducted and indicated that the
extract was stable (i.e. no mold, yeast or bacteria growth),for up
to two weeks of storage at room temperature.
Work has also begun on different extraction solvents. At this time
Young and Sohn are concentrating on alkalized aqueous
extraction of Turkish Tobacco. Addition of base allows more
efficient extraction of fatty acid esters (waxes) through
saponification. Turkish tobacco is rich in waxes and their
translocation to other parts of the tobacco blend may have
significant impact on smoking quality.
Longer term work on other leaf extracts and mixed extracts will
also be considered as time/resources allow.
Next Steps:
,
Consumer Test Results (June 1992).
Develop with manufacturing appropriate processes and
procedures for applying extracts as an ingredient in casing for
cutting: (June-Aug 1992)
Incorporate learning into RU/SB and other product development
programs as appropriate (3rd-4th Qtr 1992).
(1)
* DIRECT BY PRODUCTS ADDITIONS (Dl&.
Description: Direction addition of stem (KRES & CRES) and Scrap (BP7) to
cigarettes through primary processing rather than conversion to
reconstituted sheet may offer RJRT the ability to significantly
change the "taste signature" of products as well as greatly
increase the efficiency of by product utilization. This approach
could have very significant quality and cost improvement
implications.
Status: Previous testing`of direct stem and scrap-addition has primarily
focused on savings segment products and approached as an add
on rather than as a G7 replacement. Recent prototypes made for
BV and WINSTON KS with partial replacement of G7 by direct
stem and scrap addition indicate that these products may be
smoother than products made with G7.
Next Steps:
A test has been designed to look at the product impacts of direct
pound-for-pound replacement of G7-sheet with stem and scrap.
The test will evaluate replacing 25, 50, 75 and 100% of the G7 in a
representative full flavor low tar blend.
• Produce prototypes in R&D Plant (July 92)
0
QVS consumer testing of prototypes (Aug-Sept 92)
Larger Scale Consumer testing if merited (4th Qtr 92)
(2)
* G7-25
Status: A review of all previous testing with G7-25 did not provide clear guidance.
Some products performed well; others performed poorly. A CAMEL RU
test of four pairs of eight prototypes with either G7-9 or G7-25 was
completed in 2nd Qtr and indicated that both sheets give very similar
consumer results in full flavor low tar products. Based on these results,
much of the future development of WINSTON SB and other FFLT Brands
will involve use of G7-25. G7-25, even if not significantly better than G7-9
offers the benefit of not disposing of extract.
Next Steps:
0
WINSTON SB Lights PGT testing to include both G7-25 and G7-9,
but will emphasize G7-25.
• Continued product development with G7-25.
* Higher Levels of Cocoa:
Status: A PGT test was conducted on four pairs of eight RU/SB lights prototypeg
with current and a new casing. The new casing incorporated higher
levels of cocoa (approximately 100% greater than current CAMEL Lt),
high fructose corn syrup at levels to achieve sugar/nicotine balance, and
removed licorice. This casing had a very significant effect on
smoothness and acceptance.
Next Steps:
• Incorporate learning into future development: WINSTON SB Lights
PGT results (Late Aug 1992).
* Smoothness Enha c~ ed Tou Dressing
Status: RU/SB PGT results in March indicated that this top dressing
significantly improved purchase interest for G7-25 prototype. This
prototype was perceived by consumers to be fresher tasting and
to have less drying aftertaste.
Next Steps: WINSTON SB Lts PGT evaluation of Smoothness Enhanced Top
Dressing in combination with new casing; (results Aug 1992).
(3)
* Sugar Nicotine Balance:
Description: Burley casing with sugars provides lower smoke pH (7.8 to 7.0
uncased vs. heavily cased) and reduced volatile nicotine in smoke.
Work by Gary Shelar indicates that fructose/nicotine ratios of 3.2
to 3.4 may provide the smoothest, most easily smoked Burley.
Status: This information, along with other learning, was incorporated into a
new casing for RU prototypes tested in 1st Qtr 92. The best of
these prototypes`were strong parity to MARLBORO Lts with
competitive smokers (18-34 males and females). Gary Shelar Is
continuing work on types of sugar (fructose and sucrose) and
their appropriate level for Burley casing. This work will look at
casing with and without heat treatment.
Next Steps:
WINSTON SB PGT test results with New Casing (late Aug 92).
Development and testing of prototypes with sucrose (3rd Qtr).
• Develop new prototypes for consumer testing based on additional
learning as available (3rd-4th Qtr 92).
(4)
* Increased Humectant Levels:
Description: Work by various investigators, as well as predictions from the
consumer model, indicates that increased levels of humectant may
improve smoothness/harshness and product acceptance.
Status: Attempts to use higher humectant levels on RU prototypes in
January-February, 1992, were unsuccessful due to spotting and
staining. Later investigation indicated that spotting/staining
problems were not totally due to the humectant levels used, but
were part of a more generalized problem associated with casing
and drying operations In the R&D plant. A review of previous
learning and discussions with key Brand Development Staff
provided direction for selecting levels of B3 and B9 that should be
manufacturable in existing plants without severe spotting and
staining. Prototypes were produced at these target levels and
mailed out to a Quantitative Variable Screening consumer test May
18.
Next Steps:
0
QVS results (June 22)
WINSTON SB PGT Test results on higher B3 (late Aug)
incorporate increased humectant levels into PGT consumer test
products as appropriate (July-Oct 1992).
(5)
* Modified MTT
Description: The MTT Flavor System involves specially selected flavors added
to casing ("Flacing"), and was developed by Dr.Gary Wallace of
RJRT and Dr. Karl Richter of IFF.
Status: Positive consumer results were obtained on a WINSTON KS
prototype using this system in 1991. Positive results were also
obtain with older smokers on a CAMEL Lt 83 prototype. Use of
MTT or other "Flacing" approaches are contingent on changing
processes or prdcedures In manufacturing to allow Incorporation
of new ingredients Into casing. Planned assessment will Identify
benefits of Incorporating MTT Flavor System Into standard RJR
production operation with or without heat treatment of Burley.
A test has been designed with the flavor division to look at a
modified MTT system without heat treatment.
Next Steps:
0
Produce modified MTT prototype (3Qtr 92).
• Incorporate learning into product development (3rd-4th Qtr 92).
* Alkalized Cocoa:
Description: New cocoa may offer improved flavor, smoothness/harshness.
Status: R. Pogrow working in cocoa evaluation and means of
implementing into Manufacturing. Dr. Ken Shu of flavor division is
working on identification of chemical differences in smoke that
relate to the various cocoa types evaluated.
Next Steps:
• Produce and evaluate controlled products internally (3Qtr 92).
• Settle Manufacturing capabilities issues (3Qtr 92).
• Incorporate learning into development and testing (3rd- 4th Qtr).
(6)
* High Temperature G7 Extract
Description: High temperature treatment of G7 extract prior to re-application of
extract to sheet may provide enhanced flavor, aroma, and/or
smoothness.
Status: Prototypes have been made in full flavor and full flavor low tar
configurations: (PD4718 FF, and PD4719 FFLT) using extract
produced In a "bomb" borrowed from AVOCA. Informal sensory
evaluation of these products indicates potential benefits. SED
panel testing hag been requested. An in-ftne heat exchanger is
being installed at the G7 Pilot Une and will allow on-line production
of Heat Treated Extract G7 Sheet (HTE). Discussions have been
held with Tobacco Processing concerning equipment, costs and
budgets for adding heat treatment capacity to existing G7
production facilities.
Next Steps:
0
SED Evaluation of. HTE prototypes (June-July).
Complete modifications of G7 Pilot Plant to produce high
temperature sheet on-line (June).
Develop prototypes with pilot plant produced HTE (July-Aug).
• Consumer Test if appropriate (Sept- Oct).
Based on consumer results, develop and Implement plans for
manufacturing capability to support HTE (4th Qtr 92-2nd Qtr
93).
(7)
* Reaction (K-1008) Type Flavors:
Description: Production of unique, tobacco enhancing flavors may be possible
through the reaction of amino acid (e.g., asparagine) with a sugar
or other material.
Status: K-1008, produced from reaction of asparagine and fructose, was
evaluated In 1991 and found to have no significant benefit. Ken
Shu has determined that a better flavor may be obtained from
reacting asparagine with a different material (e.g., pentanidione).
It is hypothesized that the reaction proaucts of interest for
improved taste and smoothness are the semi-volatile or non-
volatile compounds that are not typically measured by most of our
analytical approaches. Dr. Shu has prepared some initiai flavors
for evaluation.
Next Steps:
0
0
Incorporation of initial flavors into cigarette blanks for evaluation by
the Flavor Division and Brand Development. (June 1992).
that contribute to taste benefits. (June-July 1992)
Development of new flavor system. (3rd Qtr 1992)
if merited, indepth analysis of flavors to identify key components
Consumer Testing of new flavors, if merited. (4th Qtr)
(8)
* Washed/Denitrated Carbon Treated K Stem G7 Sheet:
Description: Treatment of K Stem extract may produce a G7 sheet with lower
levels of HCN, carbonyls and nitrosamines. The sheet may have
improved smoking quality.
Status: The Super Smooth group mailed out prototypes using sheet that
incorporated the full denitration and carbon treatment process.
This test consists of prototypes with an H199 type (composite)
blend in FFLT configuration mailed to 21-49 year old smokers
(male and female, X-Savings) In May (CT-2494).. Additional internal
assessment of the individuai effects of K stem washing,
Denitration, and carbon treatment are planed for 3rd and 4th Qtr.
This testing will allow quantification of benefits of the Individual
process steps and perhaps Identify acceptable intermediate
products that can be impiemented with existing facilities. The full
denitration and carbon treatment process is not supportable with
existing facilities and significant capital cost would be Incurred to
developed capacity needed to support significant market share.
Next Steps:
QVS results for Full Process products (June 1992).
Internal evaluation of stepwise treatment (Aug-Sept).
Incorporate learning into prototypes as appropriate for large scale
consumer testing (4th Qtr)
(9)
* Ammoniated Tobacco (Flue Cured):
Description: Treatment of selected flue cured leaf with ammonia under
appropriate reaction conditions (time, temperature, and moisture)
can modify the taste and sensory properties of the tobacco (e.g.,
smoothness, tobacco taste, added flavor).
Status: Initial discussion with PT&D have outlines main areas of
investigation:
Ammoniation with heat. - -- -
Ammoniation of highest sugar content leaf.
Process variables of steam, temperature, moisture, and
retention time.
Next Steps:
• Initial process experimentation (3rd Qtr).
• Informal evaluation of selected product from process tests
0
(3rd Qtr).
Project re-focus based on results (Sept 1992).
Process development and specifications (4th Qtr).
Prototype development and testing (4th Qtr 92-1 st Qtr 93).
(10)
