Alcohol in Snus
I'm surprised our fellow forum member TWISTED VICTOR hasn't chimed in on this issue.
I'm been perusing the e-cig forum this morning and came across this SnusX post by TV:
Trace quantities = ??
Originally posted by WickedKitchen
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I'm surprised our fellow forum member TWISTED VICTOR hasn't chimed in on this issue.
I'm been perusing the e-cig forum this morning and came across this SnusX post by TV:
Additives
When making Swedish by the main ingredients except for tobacco are water, salt (table salt) and sodium carbonate. Flavour additives and humectants are also used. Salt is added mainly for its effect on taste but also has a preservative action which contributes to improved shelf life of the products. Sodium carbonate is used to give the products their characteristic flavour profile but also brings the pH value to the slightly alkaline side. Sodium carbonate will convert to baking soda immediately after it is added. Flavour additives in general are natural or artificial flavour compounds that comply with food regulations. Flavours are usally dissolved in alcohol when added. Most of the alcohol evaporates during production. Only trace quantities remain. Humectants are added to protect the products from drying out. We use two types: glycerol and propylene glycol. Both of them also have a preservative effect since they lower the water activity of the product, thus preventing micro-organisms from growing.
When making Swedish by the main ingredients except for tobacco are water, salt (table salt) and sodium carbonate. Flavour additives and humectants are also used. Salt is added mainly for its effect on taste but also has a preservative action which contributes to improved shelf life of the products. Sodium carbonate is used to give the products their characteristic flavour profile but also brings the pH value to the slightly alkaline side. Sodium carbonate will convert to baking soda immediately after it is added. Flavour additives in general are natural or artificial flavour compounds that comply with food regulations. Flavours are usally dissolved in alcohol when added. Most of the alcohol evaporates during production. Only trace quantities remain. Humectants are added to protect the products from drying out. We use two types: glycerol and propylene glycol. Both of them also have a preservative effect since they lower the water activity of the product, thus preventing micro-organisms from growing.
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