Croup Research & Development Centre,
British-American Tobacco Co. Ltd.,
SOUTHAMPTON.
RNP/AAB/RA/l 22nd June, 1981
THE USE OF AM~INO ACID/SUGAR MIXTURES
AS CASING MATERIALS ON FLUE-CURED TOBACCOS
(Report No. RD.1764 Restricted)
1. SUMHARY AND CONCLUSIONS
The use of amino acid/sugar mixtures as casing
materials, for the
improvement and/or enhancement of the taste and
flavour of low grade
flue-cured tobaccos has been explored with samples
of Chinese SSW,
American T2F and C4F, Pakistan DV and WP tobaccos.
The products were
assessed after air drying or toasting each sample.
The toasting process brought about reductions in
pH, nicotine,
reducing and non-reducing sugars. An internal
smoke panel considered
that the aromas of the toasted samples were
distinctive and could provide
acceptable or desirable characteristics to our
commercial advantage. The
same panel did not consider that such advantages
were shown by the
air-dried samples.
For a given tobacco grade it was found that the
aroma of the toasted
sample was very dependent upon the amino-acid used
and only slightly
affected by the sugar used. This is probably
attributable to the different
chemical make-up of the leaf and indicates the
necessity of matching the
casing to the tobacco being used.
Cc
BATCO document for Province of BritiSh C01UMbia 3
Novernber 1999


-2-
Some of the treatments which showed promise in
laboratory trials
were repeated on a larger scale and cigarettes
manufactured. The panel
assessment of these cigarettes indicated that
worthwhile changes and
increases in the taste and flavour can sometimes
be made using selected
amino acid/sugar casing materials.
Work was limited to using 10 amino acids and
sugars with a reactant
ratio of amino acid to sugar of 1:10. It was
further shown that the
addition of sodium carbonate, as a means of
controlling the alkalinity of
the mix, enabled further improvements to be
obtained in the majority of
cases. The panel tests carried out indicate that
the maximum benefits
are obtained at pH 7.0.
This work has demonstrated a route for introducing
potential product
advantages and the exact make-up of the casing
recipe to be used will
have to be established by the laboratory after
evaluation of the tobaccos
to be used.
CC
BATCo document for Province of BritiSh Columbia 3
November 1999


Group Research & Development Centre,
British-American Tobacco Co. Ltd.,
SOUTHAMPTON.
RNP/EFV/RA/1 22nd June, 1981
EFFECT OF A~[INO ACIDS/SUGAR ON ARGENTINIAN
BURLEY AND AIR-CURED TOBACCOS
(Report No. RD.1765 Restricted)
1. SUMMARY AND CONCLUSIONS
The present study was made to investigate the
effect of heat treatment
and casing additions of various sugars and amino
acids on the development
of flavour character in the smoke of Argentinian
Burley and dark air-cured
tobaccos. The work was carried out on both
laboratory-scale and small-
scale pilot plant and manufactured cigarettes
evaluated by an internal panel.
The following conclusions have been drawn from the
pilot plant work:
(a) the subjective smoke character from
Argentinian Burley was
judged to be improved when using a casing mixture
of glucose,
liquorice, cocoa and sodium carbonate and the
cased strip is
toasted at an oven temperature of 150*C;
(b) the subjective smoke character of Correntino
tobacco was judged
to be improved when using the traditional
Argentinian Burley
casing without any further heat treatment.
Exploitation of this work is seen to be viable.
Commercial sources
of all materials discussed in this report have
been investigated and have
been found to be available in bulk from a U.K.
supplier at cost-economic
prices.
BATCO document for Province of BritiSh Columbia 3
November 1999