WO2025183287A1 - Aerosol generating solid body and preparation method therefor - Google Patents

Abstract

This aerosol generating solid body comprises a flavoring agent, a first thickener for coating the flavoring agent, an aerosol former and a second thickener, is solidified to be solid at room temperature and can generate aerosol when heated. This method for preparing an aerosol generating solid body, which is solid at room temperature and generates an aerosol when heated, may comprise: mixing a flavoring agent and a first thickener so as to obtain a first mixture in which the flavoring agent is coated with the first thickener; mixing the first mixture, an aerosol former and a second thickener so as to obtain a second mixture; and solidifying the second mixture.

Description

Aerosol-generating solid and method for producing the same

The present invention relates to an aerosol-generating solid and a method for producing the same, and more particularly, to an aerosol-generating solid including a thickener coating a flavoring agent and a method for producing the same.

Recently, there has been a growing demand for alternative methods that overcome the shortcomings of traditional cigarettes. For example, aerosol generating systems, which generate aerosol through heating rather than burning the cigarette, are examples.

An aerosol-generating system, also known as an electronic cigarette, comprises a combination of an aerosol-generating device comprising a heater element and an aerosol-generating article. The aerosol-generating article comprises an aerosol-generating material capable of generating or emitting an aerosol when heated by the heater element of the aerosol-generating device. The aerosol-generating material may include an aerosol former, also known as a humectant, a flavoring agent, and the like.

At room temperature, flavoring agents can exhibit volatility, oxidation, and deterioration, depending on the type. Furthermore, if the flavoring agent is liquid or a solid with a low melting point, its fluidity and volatility increase as the temperature rises. This necessitates the use of containers, such as liquid cartridges, for e-cigarette applications. However, plastic containers are required, and leakage is a concern. This presents storage and application challenges, necessitating solutions.

The present invention is intended to solve difficulties in storage and application, such as problems of deterioration and volatilization of flavoring agents, problems of leakage, and disadvantages due to application of plastic containers.

According to a first aspect of the present invention, an aerosol-generating solid body is provided, which comprises a flavoring agent, a first thickener covering the flavoring agent, an aerosol-forming agent, and a second thickener, and which is solidified to exist as a solid at room temperature and generate an aerosol when heated.

In one embodiment, the flavoring agent may have hydrophilic, hydrophobic or amphoteric properties.

In one embodiment, the first thickener may have amphoteric properties.

In one embodiment, the first thickener may entrap the flavoring agent inside, the hydrophobic portion of the first thickener may be arranged toward the flavoring agent inside, and the hydrophilic portion of the first thickener may be arranged toward the second thickener and the aerosol former outside.

In one embodiment, the aerosol forming agent may have hydrophilic properties.

In one embodiment, the second thickener may have hydrophilic properties.

In one embodiment, the first thickener and the second thickener may be the same or different substances.

In one embodiment, the aerosol former may include at least one selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate.

According to one embodiment, the first thickener and the second thickener may include at least one of a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, and polyacrylamide and derivatives thereof.

In one embodiment, the first thickener and the second thickener may include at least one of polymers and copolymers of acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol, and vinylpyrrolidone.

According to one embodiment, the first thickener is alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and It may contain at least one material selected from the group consisting of hydroxypropyl methylcellulose.

In one embodiment, when heated to a temperature of 180 to 280°C, only the flavoring agent and the aerosol forming agent, excluding the first thickener and the second thickener, can generate the aerosol.

In one embodiment, the aerosol-generating solid may further comprise a surfactant.

According to a second aspect of the present invention, an aerosol-generating article can be provided, comprising an absorbent and the aerosol-generating solid body absorbed in the absorbent.

According to a third aspect of the present invention, a method for producing an aerosol-generating solid body which exists in a solid state at room temperature and generates an aerosol when heated can be provided, the method comprising: mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener; mixing the first mixture with an aerosol-forming agent and a second thickener to obtain a second mixture; and solidifying the second mixture.

According to one embodiment, the first mixture and/or the second mixture is obtained by further mixing a solvent, wherein the solvent includes at least one of water, methanol, and ethanol, and the mixed solvent can be removed from the first mixture and/or the second mixture by evaporation through heating or drying.

In one embodiment, the first mixture may be powdered or crystallized and then mixed with the aerosol forming agent and the second thickener.

According to a fourth aspect of the present invention, an aerosol-generating solid body can be provided, which comprises a flavoring agent, a first thickener covering the flavoring agent, nicotine, an aerosol-forming agent, and a second thickener, and is solidified to exist as a solid at room temperature and generate an aerosol when heated.

In one embodiment, the flavoring agent may have hydrophilic, hydrophobic or amphoteric properties.

In one embodiment, the first thickener may have amphoteric properties.

In one embodiment, the first thickener may entrap the flavoring agent inside, the hydrophobic portion of the first thickener may be arranged toward the flavoring agent inside, and the hydrophilic portion of the first thickener may be arranged toward the second thickener and the aerosol former outside.

In one embodiment, the aerosol forming agent may have hydrophilic properties.

In one embodiment, the second thickener may have hydrophilic properties.

In one embodiment, the aerosol-generating solid may further comprise a third thickener coating the nicotine.

In one embodiment, the third thickener may be one or more selected from the group consisting of beta-cyclodextrin, microcrystalline cellulose and derivatives thereof.

In one embodiment, the first thickener, the second thickener and the third thickener may be the same or at least one of the materials may be different from the others.

In one embodiment, the first thickener and the second thickener may be the same or different substances.

In one embodiment, the aerosol former may include at least one selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate.

According to one embodiment, the first thickener and the second thickener may include at least one of a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, and polyacrylamide and derivatives thereof.

In one embodiment, the first thickener and the second thickener may include at least one of polymers and copolymers of acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol, and vinylpyrrolidone.

According to one embodiment, the first thickener is alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and It may contain at least one material selected from the group consisting of hydroxypropyl methylcellulose.

In one embodiment, when heated to a temperature of 180 to 280°C, only the flavoring agent, the nicotine, and the aerosol forming agent, excluding the first thickener and the second thickener, can generate the aerosol.

In one embodiment, the aerosol-generating solid may further comprise a surfactant.

According to a fifth aspect of the present invention, an aerosol-generating article can be provided, comprising an absorbent and an aerosol-generating solid body of any one of claims 1 to 14 absorbed by the absorbent.

According to a sixth aspect of the present invention, a method for producing an aerosol-generating solid body which exists in a solid state at room temperature and generates an aerosol when heated can be provided, the method comprising: mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener; mixing the first mixture with nicotine, an aerosol-forming agent, and a second thickener to obtain a second mixture; and solidifying the second mixture.

According to one embodiment, the first mixture and/or the second mixture is obtained by further mixing a solvent, wherein the solvent includes at least one of water, methanol, and ethanol, and the mixed solvent can be removed from the first mixture and/or the second mixture by evaporation through heating or drying.

In one embodiment, the first mixture may be powdered or crystallized and then mixed with the nicotine, the aerosol former, and the second thickener.

According to the present invention, the following advantages can be obtained: prevention of deterioration and volatilization of flavoring agents, resolution of leakage problems, ease of storage, convenience of disposable use, environmental friendliness as it does not require the use of plastic containers, ease of manufacturing, advantage in securing airflow paths, and diversity of application.

In addition, since the flavoring agent is released together with the desired aerosol components (nicotine, acid components, glycerin, propylene glycol, etc.) simply by heating the electronic cigarette, there is an advantage in that additional processes for flavoring agent release (e.g., encapsulation of flavoring agent, destruction of capsules for flavoring agent release, addition of flavoring agent, etc.) are not required.

FIG. 1 is a flowchart schematically illustrating a method for manufacturing an aerosol-generating solid according to one embodiment of the present invention.

Figure 2 is a schematic diagram illustrating an example of an aerosol generating system.

Figure 3 is a flow chart schematically illustrating a method for manufacturing an aerosol-generating solid according to another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

The embodiments of the present invention disclosed in the text are merely illustrative and exemplary, and the embodiments of the present invention may be implemented in various forms and should not be construed as limited to the embodiments described in the text. The present invention may be embodied in various forms and modifications, and the embodiments are not intended to limit the present invention to a specific disclosed form, but should be understood to include all modifications, equivalents, and alternatives falling within the spirit and technical scope of the present invention.

In this specification, whenever a part is said to "include" a component, this should be interpreted in an open sense to include other components rather than excluding other components, unless otherwise specifically stated.

[Solid body for generating aerosol containing flavoring agent]

1) Aerosol-generating solid

Aerosol-generating solids are contained in aerosol-generating products and exist as solids at room temperature, but can generate aerosols upon heating. "Aerosol" refers to solid particles or liquid droplets suspended in air or gas. In electronic cigarettes, aerosols are generated through heating, and the user inhales the generated aerosol.

In order to solve the problem of leakage in the present invention, an aerosol-generating material is solidified, and the aerosol-generating solid body in which the aerosol-generating material is solidified may include a flavoring agent and a first thickener covering the flavoring agent, an aerosol forming agent, and a second thickener.

Flavoring agents can be hydrophilic, hydrophobic, or amphoteric. Depending on the type, flavoring agents can be characterized by hydrophobicity and high volatility. Furthermore, some flavoring agents are susceptible to oxidation and deterioration by oxygen in the air. Many flavoring agents are hydrophobic or amphoteric, so they may mix with aerosol-forming agents like glycerin and propylene glycol, but this mixing process may not always be successful. To deliver flavoring agents to users, a thickener that interacts with the flavoring agent and ensures proper mixing with hydrophilic ingredients is necessary, along with a process that prevents volatilization, oxidation, and deterioration.

The first thickener encapsulating the flavoring agent may have amphoteric properties. The first thickener may encapsulate the flavoring agent within the interior, with the hydrophobic portion of the first thickener oriented toward the flavoring agent within, and the hydrophilic portion of the first thickener oriented toward the second thickener and the aerosol former on the outside. The first thickener has a hydrophobic portion and can effectively encapsulate the flavoring agent through van der Waals forces, etc., and has a hydrophilic portion and can form a solid through interaction with the aerosol former and the second thickener.

The first thickener is alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose. It may include at least one material selected from the group consisting of methylcellulose.

Alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin can have a hydrophobic interior and a hydrophilic exterior. When reacted with a flavoring agent, the flavoring agent molecules react with the alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin molecules, and can form complexes in which the flavoring agent molecules are incorporated into the interior of alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin. When the polarity difference and molecular size are appropriate, complexes in which flavoring agents are incorporated into alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin can be formed at a molar ratio of 1:1, 1:2, or 1:3. For actual complex formation, the ratio of flavoring agent to first thickener should be high, such as 1:4, 1:6, 1:8, 1:10, or 1:12, to increase the yield of complex formation. If the complex is covered with other thickeners, the flavoring agent to thickener ratio may be lower than the above ratio. Since the exterior of alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin is hydrophilic, it can be combined with a second thickener for solidification.

Microcrystalline cellulose (MCC) and nanocellulose (NAC) can have a porous structure. Because they have a large surface area (a large surface area-to-volume ratio) and both hydrophilic and hydrophobic portions, van der Waals forces can act. The hydrophobic portions of cellulose can be aligned toward the flavoring molecules, and the hydrophilic portions can be aligned outward. If the flavoring molecule contains some functional groups capable of forming hydrogen bonds, such as a flavoring molecule with an -OH group in its molecular structure, hydrogen bonds can form between the -OH group of cellulose and the flavoring molecule, effectively trapping the flavoring molecules within the porous structure of MCC. The large surface area-to-volume ratio is advantageous for van der Waals forces. After solvent removal, the flavoring components remain adsorbed in the internal space, and the flavoring molecules can be released upon heating.

Gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin, maltodextrin, cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methylcellulose have both hydrophobic and hydrophilic parts in their molecular structures. They can be used as primary thickeners or secondary thickeners. Cellulose derivatives often have both hydrophilic and hydrophobic parts in their molecules. Cellulose molecules have a carbon skeleton, which has hydrophobic properties. This carbon skeleton portion can interact with the hydrophobic region of the flavoring agent. Since the hydrophilic substituents in the cellulose derivative are exposed to the outside, they act as a shielding layer for the hydrophobic region. In the case of the hydrophilic region of the flavoring agent, it can interact with the hydrophilic group of the cellulose derivative. In addition, when esterification or functional group substitution reaction is performed on the cellulose molecule, the ratio of hydrophilicity and hydrophobicity within the molecule is controlled according to the degree of substitution, and its characteristics also vary depending on the type of thickener. When a combination of thickeners is used rather than a single thickener, the interaction with the flavoring agent can be further enhanced.

Cellulose-based thickeners have both hydrophilic and hydrophobic parts, but the degree of polarity varies depending on the type and degree of substitution of the functional group.

Water-soluble thickeners: methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose → relatively hydrophilic

Thickeners that are insoluble in water (soluble in organic solvents): ethyl cellulose, cellulose acetate, nitrocellulose → relatively hydrophobic

Although carboxymethyl cellulose is classified as a water-soluble thickener, it also exhibits amphoteric properties, possessing both hydrophilic and hydrophobic regions. This means that the thickener can act like a surfactant (emulsifier).

The lower the polarity index, the more hydrophilic it is, and the higher the polarity index, the more hydrophobic it is.

"Aerosol former" refers to a substance that is inhaled in aerosol form. Representative examples include glycerin and propylene glycol, which are hydrophilic. Aerosol formers may include monovalent substances with one -OH group, divalent substances with two -OH groups, trivalent substances with three -OH groups, and polyvalent substances with two or more -OH groups.

The aerosol former may have hydrophilic properties. The aerosol former may include one or more selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate.

The second thickener is mixed to solidify the aerosol-generating material, i.e., the aerosol former and the flavoring agent coated with the first thickener. The second thickener may have hydrophilic properties. The aerosol component that you want to inhale from the e-cigarette has a hydrophilic functional group (-OH) or a hydrophilic moiety, so in order to contain it, the second thickener must also have a hydrophilic functional group (-OH, -NH2, -COOH, etc.) or a hydrophilic moiety. In order to prevent vaporization when heated, a polymer form with a large molecular weight is suitable. The hydrophilic group of the hydrophilic polymer (thickener) and the hydrophilic group of the aerosol component interact through hydrogen bonds, and the aerosol component enters between the hydrophilic polymers, so that the component that is liquid at room temperature can be solidified.

The first thickener and the second thickener may include a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, or polyacrylamide, or may include a derivative thereof.

The first thickener and the second thickener may be composed of an acid-polymerized polymer, a urea polymer, a polymer produced through a polymerization reaction, or a processed derivative thereof, a naturally occurring derivative thereof, or a combination including at least one of the foregoing.

The polymer produced through the above-described polymerization reaction is a substance having multiple bonds such as a double bond or a triple bond, or a substance having high reactivity and produced by other polymerization reactions, such as acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol, vinylpyrrolidone, etc., monomers, dimers, multimers, high molecular substances having multiple bonds, etc., and the polymer produced through the reaction is a polymer composed of various combinations of monomers corresponding to the reactants, including polyacrylic acid, sodium polyacrylate, polyacrylamide, polyvinyl alcohol, polyvinylpyrrolidone, etc., or a combination of polymers in which the reaction is completed.

The first thickener and the second thickener may be composed of different substances or may be composed of the same substance. The inventors of the present invention have found a surprising effect that even in an aerosol-generating solid in which the first thickener and the second thickener are composed of the same substance, the problem of flavor volatilization and deterioration can be noticeably and significantly improved by separating the mixing process between the flavor mixing process and the aerosol mixing process, in which the flavor is first coated with the thickener and then the aerosol former and additional thickener are mixed. When the flavor and the aerosol former are mixed together in a single thickener and solidified, there is a high risk of the flavor volatilizing or deteriorating during the solidification process. In contrast, when the flavor is first coated with the thickener and then mixed with the aerosol former and additional thickener and then solidified, the risk of flavor volatilization or deterioration can be significantly reduced. On the other hand, if the amount of thickener is greatly increased and the flavoring agent and the aerosol-forming agent are mixed with the large amount of thickener at the same time to manufacture a solid, the volatilization and deterioration of the flavoring agent can be reduced, but the temperature and/or time required for solidification increase, so the effect of reducing the volatilization and deterioration of the flavoring agent cannot be obtained as much as expected, and above all, the amount of aerosol that can be obtained from the aerosol-generating solid body per unit weight is reduced, so it cannot be adopted. It goes without saying that the effect to be obtained in the present invention can be further maximized by selecting and using thickeners having different optimal properties (hydrophilicity, hydrophobicity, and amphotericity) that can maximize the efficacy as the first thickener and the second thickener, respectively.

The aerosol-generating solid is a solid at room temperature, and when heated (in one embodiment, when heated to a temperature of 180 to 280° C.), only the flavoring agent and the aerosol-forming agent, excluding the first thickener and the second thickener, are released from the first thickener and the second thickener to generate an aerosol. The aerosol-generating solid, when manufactured, is a form composed only of the flavoring agent, the first thickener, the aerosol-forming agent, and the second thickener, and can be independently applied to a desired location in a desired shape.

In addition, the inventors of the present invention have found that by adding a surfactant to an aerosol-generating solid, it is possible to obtain an effect of preventing a strong bond between the components or additional reactions due to the external environment. In addition, it has been found that the surfactant greatly contributes to preventing deterioration due to temperature and moisture. The surfactant may have hydrophilic, hydrophobic, or amphoteric properties. The degree of hydrophilicity, amphotericity, or hydrophobicity of the surfactant is selected and used in a type and amount so as to exhibit the desired properties depending on the type and physical and chemical properties of the aerosol-forming agent, flavoring agent, first thickener, and second thickener used, thereby allowing the strength of the bonding force to be controlled. The surfactant has a structure that simultaneously has a hydrophilic part and a hydrophobic part, where the hydrophilic part is directed toward the aerosol-forming agent and the hydrophilic polymer, and the hydrophobic part is exposed to the external environment, so that it can be expected to act as a barrier against the leakage of the hydrophilic polymer or reactions due to the external environment such as moisture and temperature changes. Additionally, the hydrophobic portion of the surfactant can interact with the hydrophobic portion of the thickener, and the hydrophilic portion of the surfactant can form a bond with the aerosol forming agent to form a more solid body.

The binding strength and expected effect of a surfactant depend on the ratio and structure of the hydrophilic and hydrophobic portions. The larger or longer the hydrophobic portion, the thicker the protective film formed on the outside of the solid body. In addition, the density and thickness of the hydrophobic portion can affect the ability of the hydrophilic aerosol-forming agent to penetrate the hydrophobic film component when vaporized by heating. The degree to which the hydrophobic film's rigidity is disrupted (depending on its fluidity) during heating can vary the degree to which the aerosol component escapes. The closer the hydrophobic portion has a chain-like structure and its length, the stronger the bond between the hydrophobic portions, increasing the rigidity of the hydrophobic film. In addition, if the hydrophobicity is too strong, the bond with the hydrophilic solid body will not be strong. It is desirable to select a material that can be easily released when the aerosol target component is vaporized by heating and that can act as a protective film against the external environment, and that has structural properties suitable for this.

A solid according to one embodiment of the present invention may further include an acid component, a carrier, a stabilizer, a diluent, a dispersant, a suspending agent and/or an excipient.

<Examples of flavoring agents>

Category Flavoring ingredient CAS No. M.W(g/mol) Tobacco
(8 flavorings) Ethyl maltol 4940-11-8 140.14 Methyl cyclopentenolone 80-71-7 112.13 Vanillin 121-33-5 152.15 2,3,5-Trimethylpyrazine 14667-55-1 122.17 Furaneol 3658-77-3 128.13 β-Damascone 23726-91-2 192.30 2-Acetylpyrazine 22047-25-2 122.12 Benzyl Alcohol 100-51-6 108.14 Menthol/mint
(6 flavorings) Menthol 1490-04-6 156.26 Menthone 89-80-5 154.25 Ethyl maltol 4940-11-8 140.14 Vanillin 121-33-5 152.15 Eucalyptol 470-82-6 154.25 Peppermint Oil 　 　 Spices
(9 flavorings) Menthol 1490-04-6 156.26 Anethole 104-46-1 148.20 Ethyl maltol 4940-11-8 140.14 Ethyl Butyrate 105-54-4 116.16 Benzyl Alcohol 100-51-6 108.14 Ethyl Vanillin 121-32-4 166.17 trans-Anethole 104-46-1 　 Vanillin 121-33-5 152.15 Anisaldehyde 123-11-5 136.15 Nuts
(32 flavorings) Vanillin 121-33-5 152.15 Ethyl maltol 4940-11-8 140.14 Ethyl Vanillin 121-32-4 166.17 Acetoin 513-86-0 88.11 Maltol 118-71-8 126.11 2,3-Pentanedione 600-14-6 100.12 Methyl cyclopentenolone 80-71-7 112.13 Butyric Acid 107-92-6 88.11 δ-Decalactone 705-86-2 170.25 γ-Decalactone 706-14-9 170.25 Ethyl Acetate 141-78-6 88.11 Ethyl Butyrate 105-54-4 116.16 Acetic Acid 64-19-7 60.05 Furaneol 3658-77-3 128.13 Anisaldehyde 123-11-5 136.15 Guaiacol 90-05-1 124.14 δ-Dodecalactone 713-95-1 198.30 2,3,5-Trimethylpyrazine 14667-55-1 122.17 Ethyl Propionate 105-37-3 102.13 2-Acetylpyrazine 22047-25-2 122.12 Butyl Butyryl Lactate 7492-70-8 216.27 γ-Octalactone 104-50-7 142.20 2,5-Dimethylpyrazine 123-32-0 108.14 4,5-Dimethyl-3-Hydroxy-2,5-Dihydrofuran-2-one 28664-35-9 128.13 5-Methyl Furfural 620-02-0 110.11 Benzyl Alcohol 100-51-6 108.14 Ethyl Lactate 97-64-3 　 γ-Dodecalactone 2305-05-7 198.30 Triethyl Citrate 77-93-0 276.28 Piperonal 120-57-0 150.13 Veratraldehyde (3,4-Dimethoxybenzaldehyde) 120-14-9 166.17 2-3-Hexanedione 3848-24-6 114.14 Coffee/tea
(13 flavorings) Vanillin 121-33-5 152.15 Methyl cyclopentenolone 80-71-7 112.13 Benzyl Alcohol 100-51-6 108.14 Ethyl maltol 4940-11-8 140.14 Ethyl Vanillin 121-32-4 166.17 Furaneol 3658-77-3 128.13 Maltol 118-71-8 126.11 δ-Decalactone 705-86-2 170.25 Acetic Acid 64-19-7 60.05 δ-Dodecalactone 713-95-1 198.30 Ethyl Acetate 141-78-6 88.11 Dihydrocoumarin 119-84-6 148.16 Ethyl Butyrate 105-54-4 116.16 Alcohol
(22 flavorings) Vanillin 121-33-5 152.15 Ethyl Acetate 141-78-6 88.11 Ethyl Butyrate 105-54-4 116.16 Ethyl Propionate 105-37-3 102.13 Ethyl Heptanoate 106-30-9 158.24 Ethyl maltol 4940-11-8 140.14 Benzaldehyde 100-52-7 106.12 γ-Nonalactone 104-61-0 156.22 Ethyl Hexanoate 123-66-0 144.21 Acetic Acid 64-19-7 60.05 Maltol 118-71-8 126.11 Allyl Hexanoate 123-68-2 156.22 Piperonal 120-57-0 150.13 δ-Decalactone 705-86-2 170.25 Methyl cyclopentenolone 80-71-7 112.13 Isoamyl Alcohol 123-51-3 88.15 Isoamyl Acetate 123-92-2 130.18 Lactic Acid 50-21-5 90.08 Ethyl Vanillin 121-32-4 166.17 Ethyl Nonanoate 123-29-5 186.29 Furaneol 3658-77-3 128.13 Menthol 1490-04-6 156.26 Other
beverages
(44 flavorings) Vanillin 121-33-5 152.15 Ethyl Butyrate 105-54-4 116.16 Ethyl maltol 4940-11-8 140.14 Ethyl Acetate 141-78-6 88.11 Ethyl Vanillin 121-32-4 166.17 Maltol 118-71-8 126.11 Isoamyl Acetate 123-92-2 130.18 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Furaneol 3658-77-3 128.13 Ethyl Hexanoate 123-66-0 144.21 Linalool 78-70-6 154.25 Methyl Cinnamate 103-26-4 162.18 Cis-3-hexenol 928-96-1 100.16 γ-Decalactone 706-14-9 170.25 Butyric Acid 107-92-6 88.11 Ethyl Isovalerate 108-64-5 130.18 Acetic Acid 64-19-7 60.05 Benzyl Acetate 140-11-4 150.17 Isoamyl Isovalerate 659-70-1 172.26 Benzaldehyde 100-52-7 106.12 Lemon oil 　 　 Benzyl Alcohol 100-51-6 108.14 Sucralose 56038-13-2 397.6 Citral 5392-40-5 152.23 Methyl cyclopentenolone 80-71-7 112.13 Isoamyl Butyrate 106-27-4 158.24 β-Ionone 14901-07-6 192.30 Eugenol 97-53-0 164.20 Ethyl Propionate 105-37-3 102.13 Hexanoic Acid 142-62-1 116.16 γ-Undecalactone 104-67-6 184.27 4-(4-Hydroxyphenyl)-2-butanone 5471-51-2 164.20 Lime oil 　 　 Alpha-Ionone 127-41-3 192.30 alpha-Terpineol 98-55-5 154.25 Cinnamaldehyde 14371-10-9 132.16 Limonene 138-86-3 136.23 Cis-3-hexenyl Acetate 3681-71-8 142.20 Piperonal 120-57-0 150.13 Hexyl Acetate 142-92-7 144.21 Allyl Hexanoate 123-68-2 156.22 Anisaldehyde 123-11-5 136.15 γ-Nonalactone 104-61-0 156.22 2-Methyl Butyric Acid 116-53-0 102.13 Fruit (berries)
(36 flavorings) Ethyl Butyrate 105-54-4 116.16 Cis-3-hexenol 928-96-1 100.16 Vanillin 121-33-5 152.15 Furaneol 3658-77-3 128.13 Ethyl Acetate 141-78-6 88.11 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Acetic Acid 64-19-7 60.05 Ethyl maltol 4940-11-8 140.14 γ-Decalactone 706-14-9 170.25 Maltol 118-71-8 126.11 4-(4-Hydroxyphenyl)-2-butanone 5471-51-2 164.20 Linalool 78-70-6 154.25 Hexanoic Acid 142-62-1 116.16 2-Methyl Butyric Acid 116-53-0 102.13 Butyric Acid 107-92-6 88.11 Ethyl Hexanoate 123-66-0 144.21 Ethyl Isovalerate 108-64-5 130.18 Methyl Cinnamate 103-26-4 162.18 Isoamyl Acetate 123-92-2 130.18 Cis-3-hexenyl Acetate 3681-71-8 142.20 Benzyl Acetate 140-11-4 150.17 γ-Undecalactone 104-67-6 184.27 Benzyl Alcohol 100-51-6 108.14 Hexyl Acetate 142-92-7 144.21 Ethyl Vanillin 121-32-4 166.17 β-Ionone 14901-07-6 192.30 Ethyl Propionate 105-37-3 102.13 Benzaldehyde 100-52-7 106.12 Alpha-Ionone 127-41-3 192.30 Menthol 1490-04-6 156.26 Dimethyl Sulfide 　 　 Isoamyl Isovalerate 659-70-1 172.26 Isoamyl Butyrate 106-27-4 158.24 δ-Decalactone 705-86-2 170.25 Sucralose 56038-13-2 397.6 Propionic Acid 　 74.08 Fruit
(citrus)
(31 flavorings) Ethyl maltol 4940-11-8 140.14 Ethyl Butyrate 105-54-4 116.16 Vanillin 121-33-5 152.15 Ethyl Acetate 141-78-6 88.11 Linalool 78-70-6 154.25 Citral 5392-40-5 152.23 Lemon oil 　 　 Maltol 118-71-8 126.11 Ethyl Vanillin 121-32-4 166.17 Lime oil 　 　 alpha-Terpineol 98-55-5 154.25 Furaneol 3658-77-3 128.13 Cis-3-hexenol 928-96-1 100.16 Limonene 138-86-3 136.23 Orange oil 　 　 γ-Decalactone 706-14-9 170.25 Benzyl Alcohol 100-51-6 108.14 Methyl cyclopentenolone 80-71-7 112.13 Ethyl Hexanoate 123-66-0 144.21 δ-Dodecalactone 713-95-1 198.30 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Acetic Acid 64-19-7 60.05 Sucralose 56038-13-2 397.6 γ-Nonalactone 104-61-0 156.22 Ethyl Propionate 105-37-3 102.13 4-(4-Hydroxyphenyl)-2-butanone 5471-51-2 164.20 Butyric Acid 107-92-6 88.11 Hexanoic Acid 142-62-1 116.16 Isoamyl Isovalerate 659-70-1 172.26 2-Methyl Butyric Acid 116-53-0 102.13 Ethyl Isovalerate 108-64-5 130.18 Fruit (tropical)
(39 flavorings) Ethyl Butyrate 105-54-4 116.16 Vanillin 121-33-5 152.15 Isoamyl Acetate 123-92-2 130.18 Ethyl Acetate 141-78-6 88.11 Ethyl maltol 4940-11-8 140.14 Cis-3-hexenol 928-96-1 100.16 Ethyl Hexanoate 123-66-0 144.21 Furaneol 3658-77-3 128.13 Maltol 118-71-8 126.11 γ-Decalactone 706-14-9 170.25 Allyl Hexanoate 123-68-2 156.22 Acetic Acid 64-19-7 60.05 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Ethyl Vanillin 121-32-4 166.17 γ-Undecalactone 104-67-6 184.27 Isoamyl Isovalerate 659-70-1 172.26 Butyric Acid 107-92-6 88.11 Benzyl Alcohol 100-51-6 108.14 γ-Nonalactone 104-61-0 156.22 Benzaldehyde 100-52-7 106.12 Isoamyl Butyrate 106-27-4 158.24 Benzyl Acetate 140-11-4 150.17 Methyl cyclopentenolone 80-71-7 112.13 Limonene 138-86-3 136.23 Hexanoic Acid 142-62-1 116.16 Ethyl Propionate 105-37-3 102.13 γ-Octalactone 104-50-7 142.20 Linalool 78-70-6 154.25 Ethyl Isovalerate 108-64-5 130.18 2-Methyl Butyric Acid 116-53-0 102.13 Lemon oil 　 　 Cis-3-hexenyl Acetate 3681-71-8 142.20 Hexyl Acetate 142-92-7 144.21 Methyl Cinnamate 103-26-4 162.18 Sucralose 56038-13-2 397.6 δ-Decalactone 705-86-2 170.25 Eugenol 97-53-0 164.20 Piperonal 120-57-0 150.13 Acetoin 513-86-0 88.11 Fruit
(other)
(35 flavorings) Ethyl Butyrate 105-54-4 116.16 Ethyl Acetate 141-78-6 88.11 Isoamyl Acetate 123-92-2 130.18 Vanillin 121-33-5 152.15 Maltol 118-71-8 126.11 Ethyl maltol 4940-11-8 140.14 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Hexyl Acetate 142-92-7 144.21 Cis-3-hexenol 928-96-1 100.16 Benzaldehyde 100-52-7 106.12 γ-Decalactone 706-14-9 170.25 Acetic Acid 64-19-7 60.05 Linalool 78-70-6 154.25 γ-Undecalactone 104-67-6 184.27 Furaneol 3658-77-3 128.13 Ethyl Hexanoate 123-66-0 144.21 Cis-3-hexenyl Acetate 3681-71-8 142.20 Benzyl Alcohol 100-51-6 108.14 Benzyl Acetate 140-11-4 150.17 Ethyl Vanillin 121-32-4 166.17 Ethyl Isovalerate 108-64-5 130.18 Isobutyl Acetate 110-19-0 116.16 Butyric Acid 107-92-6 88.11 trans-2-Hexenal 6728-26-3 98.14 2-Methyl Butyric Acid 116-53-0 102.13 Ethyl Propionate 105-37-3 102.13 4-(4-Hydroxyphenyl)-2-butanone 5471-51-2 164.20 Isoamyl Isovalerate 659-70-1 172.26 δ-Decalactone 705-86-2 170.25 Methyl cyclopentenolone 80-71-7 112.13 β-Ionone 14901-07-6 192.30 Limonene 138-86-3 136.23 Anisaldehyde 123-11-5 136.15 Menthol 1490-04-6 156.26 Sucralose 56038-13-2 397.6 Dessert
(47 flavorings) Vanillin 121-33-5 152.15 Ethyl maltol 4940-11-8 140.14 Ethyl Vanillin 121-32-4 166.17 Maltol 118-71-8 126.11 Methyl cyclopentenolone 80-71-7 112.13 Butyric Acid 107-92-6 88.11 Ethyl Butyrate 105-54-4 116.16 γ-Decalactone 706-14-9 170.25 δ-Decalactone 705-86-2 170.25 Ethyl Acetate 141-78-6 88.11 Furaneol 3658-77-3 128.13 γ-Nonalactone 104-61-0 156.22 Isoamyl Isovalerate 659-70-1 172.26 Piperonal 120-57-0 150.13 Anisaldehyde 123-11-5 136.15 4-Methyl-5-Thiazole Ethanol (sulfurol) 137-00-8 143.21 Guaiacol 90-05-1 124.14 Ethyl Propionate 105-37-3 102.13 Anisyl Alcohol 105-13-5 138.16 δ-Dodecalactone 713-95-1 198.30 Benzyl Alcohol 100-51-6 108.14 Hexanoic Acid 142-62-1 116.16 γ-Octalactone 104-50-7 142.20 Cis-3-hexenol 928-96-1 100.16 γ-Hexalactone (gamma-Caprolactone) 695-06-7 114.14 Acetoin 513-86-0 88.11 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Sucralose 56038-13-2 397.6 Acetic Acid 64-19-7 60.05 Dihydrocoumarin 119-84-6 148.16 2-Acetylpyrazine 22047-25-2 122.12 Benzaldehyde 100-52-7 106.12 Ethyl Hexanoate 123-66-0 144.21 Linalool 78-70-6 154.25 2-Methyl Butyric Acid 116-53-0 102.13 Methyl Cinnamate 103-26-4 162.18 Butyl Butyryl Lactate 7492-70-8 216.27 2,3-Pentanedione 600-14-6 100.12 γ-Undecalactone 104-67-6 184.27 Benzyl Benzoate 120-51-4 212.24 Isoamyl Acetate 123-92-2 130.18 Methyl-alpha-ionone 127-42-4 206.32 Ethyl Lactate 97-64-3 　 Methyl-thio-methylpyrazine(2-Methyl-3-(methylthio)pyrazine) 2882-20-4 140.21 β-Ionone 14901-07-6 192.30 Hexyl Acetate 142-92-7 144.21 Propenyl Guaethol (Vanitrope) 63477-41-8 178.23 Candy
(34 flavorings) Ethyl maltol 4940-11-8 140.14 Isoamyl Acetate 123-92-2 130.18 Ethyl Butyrate 105-54-4 116.16 Vanillin 121-33-5 152.15 Ethyl Acetate 141-78-6 88.11 Maltol 118-71-8 126.11 Cis-3-hexenol 928-96-1 100.16 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Ethyl Vanillin 121-32-4 166.17 Linalool 78-70-6 154.25 Butyric Acid 107-92-6 88.11 Ethyl Hexanoate 123-66-0 144.21 γ-Decalactone 706-14-9 170.25 Ethyl Isovalerate 108-64-5 130.18 Benzaldehyde 100-52-7 106.12 Furaneol 3658-77-3 128.13 Benzyl Acetate 140-11-4 150.17 4-(4-Hydroxyphenyl)-2-butanone 5471-51-2 164.20 Benzyl Alcohol 100-51-6 108.14 γ-Undecalactone 104-67-6 184.27 Hexyl Acetate 142-92-7 144.21 Isoamyl Butyrate 106-27-4 158.24 Isoamyl Isovalerate 659-70-1 172.26 Methyl Cinnamate 103-26-4 162.18 Methyl cyclopentenolone 80-71-7 112.13 Hexanoic Acid 142-62-1 116.16 2-Methyl Butyric Acid 116-53-0 102.13 Citral 5392-40-5 152.23 Acetic Acid 64-19-7 60.05 β-Ionone 14901-07-6 192.30 Cis-3-hexenyl Acetate 3681-71-8 142.20 Ethyl Propionate 105-37-3 102.13 Eugenol 97-53-0 164.20 Lemon oil 　 　 Other sweets
(20 flavorings) Vanillin 121-33-5 152.15 Ethyl maltol 4940-11-8 140.14 Ethyl Vanillin 121-32-4 166.17 Maltol 118-71-8 126.11 Piperonal 120-57-0 150.13 Methyl cyclopentenolone 80-71-7 112.13 δ-Decalactone 705-86-2 170.25 Ethyl Butyrate 105-54-4 116.16 γ-Nonalactone 104-61-0 156.22 Furaneol 3658-77-3 128.13 Isoamyl Isovalerate 659-70-1 172.26 2,3,5-Trimethylpyrazine 14667-55-1 122.17 Anisaldehyde 123-11-5 136.15 Ethyl Acetate 141-78-6 88.11 γ-Decalactone 706-14-9 170.25 Butyric Acid 107-92-6 88.11 Acetoin 513-86-0 88.11 Guaiacol 90-05-1 124.14 δ-Dodecalactone 713-95-1 198.30 Veratraldehyde (3,4-Dimethoxybenzaldehyde) 120-14-9 166.17 Other flavors
(34 flavorings) Linalool 78-70-6 154.25 Ethyl Butyrate 105-54-4 116.16 Ethyl Acetate 141-78-6 88.11 Maltol 118-71-8 126.11 Ethyl 2-Methyl Butyrate 7452-79-1 130.18 Vanillin 121-33-5 152.15 Acetic Acid 64-19-7 60.05 Isoamyl Acetate 123-92-2 130.18 Cis-3-hexenyl Acetate 3681-71-8 142.20 Cis-3-hexenol 928-96-1 100.16 Ethyl Acetoacetate 141-97-9 130.14 Ethyl Hexanoate 123-66-0 144.21 Butyric Acid 107-92-6 88.11 Hexyl Acetate 142-92-7 144.21 Isoamyl Butyrate 106-27-4 158.24 Cis-3-Hexenyl Butyrate 16491-36-4 170.25 Ethyl Isovalerate 108-64-5 130.18 γ-Decalactone 706-14-9 170.25 Hexanal 66-25-1 100.16 Linalyl Acetate 115-95-7 196.29 Furaneol 3658-77-3 128.13 Myrcene 123-35-3 136.23 Anisaldehyde 123-11-5 136.15 Dihydrocoumarin 119-84-6 148.16 Ethyl maltol 4940-11-8 140.14 Limonene 138-86-3 136.23 2-Phenylethanol 60-12-8 122.16 Citronellol 106-22-9 156.26 2-Methyl Butyric Acid 116-53-0 102.13 Benzaldehyde 100-52-7 106.12 β-Caryophyllene 10579-93-8 204.35 Hexanoic Acid 142-62-1 116.16 Methyl Cinnamate 103-26-4 162.18 β-Damascenone 23726-93-4 190.28

<Example of thickener>

Monosaccharides and monosaccharide derivatives

: Glyceraldehyde, Dihydroxyacetone corresponding to triose, Erythrose, Threose, Erythrulose corresponding to tetrose, Arabinose, Lyxose, Ribose, Xylose, Ribulose, Xylulose, Deoxyribose corresponding to pentose, Allose, Altrose, Galactose corresponding to hexose, Glucose, Gulose, Idose, Mannose, Talose Fructose, Psicose, Sorbose, Tagatose, Fucose, Fuculose, Rhamnose, Mannoheptulose, Sedoheptulose, Octose with more than 7 carbons, Nonose (Neuraminic acid), etc., or derivatives processed from these or naturally occurring derivatives

Disaccharides and disaccharide derivatives

: Sucrose, Lactose, Maltose, Trehalose, Cellobiose, Chitobiose, Kojibiose, Nigerose, Isomaltose, β,β-Trehalose, α,β-Trehalose, Sophorose, Laminaribiose, Gentiobiose, Trehalulose, Turanose, Maltulose, Leucrose, Isomaltulose, Gentiobiulose, Mannobiose, Melibiose, Allolactose, Melibiulose, Lactulose, Rutinose, Rutinulose, Xylobiose, etc., or their processed derivatives or naturally occurring derivatives

Trisaccharides and trisaccharide derivatives

: Nigerotriose, Maltotriose, Melezitose, Maltotriulose, Raffinose, Kestose, etc., or their processed derivatives or naturally occurring derivatives.

Tetrasaccharides and tetrasaccharide derivatives

: Lychnose (1-α-Galactosyl-raffinose), Maltotetraose, Nigerotetraose, Nystose (β-D-Fructosyl-1-kestose), Sesamose, Stachyose, etc., or their processed derivatives or naturally occurring derivatives.

Oligosaccharides and oligosaccharide derivatives

: It falls under the range of disaccharides such as disaccharides, trisaccharides, and tetrasaccharides, and includes acarbose, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide, maltodextrin, etc., or their processed derivatives or naturally occurring derivatives.

Polysaccharides and polysaccharide derivatives

: Cellulose, hemicellulose, lignin, glucan, chitosan, agar, alginate, carrageenan, chitin, soluble soybean polysaccharide, mucilage, dextrin, fructan, galactogen, inulin, galactan, capsular polysaccharide, polysaccharide gum, levan, lignin, pectin, starch, etc., or their processed derivatives or naturally occurring derivatives.

Cellulose and cellulose derivatives

: Cellulose acetate, Cellulose triacetate, Cellulose propionate, Cellulose acetate propionate, Cellulose acetate butyrate, Nitrocellulose (cellulose nitrate), Cellulose sulfate, Methylcellulose, Ethylcellulose, Ethyl methyl cellulose, Hydroxyethyl cellulose, Hydroxypropyl cellulose, Hydroxyethyl methyl cellulose, Hydroxypropyl methyl cellulose, Ethyl hydroxyethyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, etc., or their processed derivatives or naturally occurring derivatives

Hemicellulose and hemicellulose derivatives

: Xylan, Homoxylan, Glucuronoxylan, Glucuronoarabinoxylan, Arabinoxylan, Glucan, Xyloglucan, Xylogalactan, Mannan, Galactomannan, Glucomannan, etc., or their processed derivatives or naturally occurring derivatives.

Glucan and Glucan Derivatives

: Beta-glucan includes Cellulose, Curdlan, Lichenin, pleuran isolated from Pleurotus ostreatus, oat beta-glucan, Lentinan, Sizofiran, Zymosan, Cellulose, Chitin, Callose, Laminarin, Chrysolaminarin, etc., and alpha-glucan includes Dextran, Floridean starch, Glycogen, Pullulan, Starch, Amylose, Amylopectin, etc., or derivatives processed from these. Naturally occurring derivatives

Polysaccharide gum

: Guar gum, Locust bean gum, Xanthan gum, Gellan gum, Welan gum, Arabic gum, Ghatti gum, Diutan gum, Karaya gum, Tragacanth gum, Basil seed gum, Jujube gum, Tamarind gum, mucilage, Tara gum, Cherry gum, Almond gum, Cashew gum, cashew nut gum, Gleditsia triacanthos gum, Flamboyant gum, Albizia stipulata Boiv. Contains gum, Curdlan gum, cholic acid, K30 antigen, Taro, Konjac glucomannan, etc., or a processed derivative thereof or a naturally occurring derivative thereof

Starch and starch derivatives

: Dextrin, Maltodextrin, Cyclodextrin, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, Acid-treated starch, Alkaline-treated starch, Bleached starch, Oxidized starch, Enzyme-treated starch, Monostarch phosphate, Distarch phosphate, Phosphated distarch phosphate, Acetylated distarch phosphate, Starch acetate, Acetylated distarch adipate Hydroxypropyl starch, Hydroxypropyl distarch phosphate, Hydroxypropyl distarch glycerol, Starch sodium octenyl succinate, Acetylated oxidized starch, etc., or their processed derivatives or naturally occurring derivatives.

<Examples of aerosol forming agents>

-1 having 1 OH group

: Alcohol (Monohydric alcohol) may be applicable, and examples thereof include methanol, ethanol, isopropyl alcohol (Propan-2-ol), butanol (Butan-1-ol), pentanol (Pentan-1-ol), and cetyl alcohol (Hexadecan-1-ol).

-Divalent with two OH groups

: Alcohols (Dihydric alcohol) may be applicable, and examples thereof include ethylene glycol (1,2-Ethanediol), propylene glycol (propane-1,2-diol), 1,3-propanediol, 1,4-butanediol, 1,5-pentanediol, and 1,6-hexanediol.

-3-valent with 3 OH groups

: Alcohol (Trihydric alcohol) may be applicable, and an example of this is glycerol.

-Hydrogens with two or more OH groups

: Polyhydric alcohol or polyol may be applicable, examples of which include Erythritol, Threitol, Arabitol, Xylitol, Ribitol, Mannitol, Sorbitol, Galactitol, Fucitol, Iditol, Inositol, Menthol, Volemitol, Isomalt, Maltitol, Lactitol, Maltotriitol, Maltotetraitol, Pentaerythritol, Polyglycitol, Polyglycerol, Polypropylene glycol, polyethylene glycol, etc., and derivatives containing or processed from these or naturally occurring derivatives

<Examples of surfactants>

classification majesty type HLB nonionic
(Non-ionic) neutrality Sorbitan laurate (=Span 20) 8.6 Sorbitan palmitate (=Span 40) 6.7 Sorbitan stearate (=Span 60) 4.7 Sorbitan tristearate (=Span 65) 2.1 Sorbitan oleate (=Span 80) 4.3 Sorbitan trioleate (=Span 85) 1.8 Polyoxyethylene sorbitan laurate (=Tween 20) 16.7 Polyoxyethylene sorbitan palmitate (=Tween 40) 15.6 Polyoxyethylene sorbitan stearate (=Tween 60) 14.9 Polyoxyethylene sorbitan tristearate (=Tween 65) 10.5 Polyoxyethylene sorbitan oleate (=Tween 80) 15.0 Polyoxyethylene sorbitan trioleate (=Tween 85) 11.0 Sucrose ester 11.0~15.0 Brij 30 9.5 Brij 35 16.9 Polyglycerol polyricinoleate 0.6 Glycerol monooleate 2.8 Propyleneglycol monoester 3.4 Glycerol monolaurate 4.0 Glycerol monostearate 5.0 Polyglycerol monooleate 13.0 Anionic (-) majesty Sodium stearoyl lactate 8.3 Sodium dodecyl sulfate 40 Sodium oleate 18.0 Potassium oleate 20.0 cationic system
(Cationic) (+) charge Ethyl lauroyl arginate HCl 16 Amphoteric, Zwitterionic pH dependent Soy lecithin Diversity

2) Method for manufacturing aerosol-generating solid body

FIG. 1 is a flowchart schematically illustrating a method for manufacturing an aerosol-generating solid according to one embodiment of the present invention.

A method for preparing an aerosol-generating solid that exists as a solid at room temperature and generates an aerosol when heated may comprise mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener, mixing the first mixture with an aerosol former and a second thickener to obtain a second mixture, and solidifying the second mixture.

First, the flavoring agent is mixed with the first thickener to coat the flavoring agent with the first thickener, and then mixed with the aerosol former and the second thickener. In one embodiment, a solvent may be further mixed into the first mixture and/or the second mixture to facilitate mixing. The solvent may include at least one of water, methanol, and ethanol. The mixed solvent must be removed from the first mixture and/or the second mixture by evaporation through heating or low-temperature drying. The solvent mixed into the first mixture may be evaporated before being mixed into the second mixture, or may be removed after being mixed into the second mixture. The solvent mixed into the second mixture is evaporated after being mixed to solidify.

Depending on the type of thickener, some thickeners are insoluble in glycerin and propylene glycol, so they must be dissolved in solvents such as water, methanol, and ethanol to expose their hydrophilic functional groups. The exposed hydrophilic functional groups of the thickener and the hydrophilic functional groups of the aerosol target substance interact through hydrogen bonds, allowing the aerosol target substance to enter between the thickener polymer chains. The longer the polymer, the more bonds formed along the molecule, and the greater the energy required to break these bonds. In particular, smaller polar molecules such as water, ethanol, and methanol can easily insert themselves between the polymer chains than molecules such as glycerin and propylene glycol. Furthermore, solvents such as water, ethanol, and methanol have different molecular polarities from glycerin and propylene glycol, which may facilitate interaction depending on the type of thickener. The use of solvents to separate the thickener polymers is essential or convenient during manufacturing. Hydrophilic functional groups can be exposed by dissolving in a solvent and allowing them to interact with solvent molecules. The exposed functional groups then bind to the hydrophilic functional groups of the aerosol target substance through hydrogen bonding.

In one embodiment, the first mixture may be mixed with the aerosol former and the second thickener in a dispersion state, or may be powdered or crystallized and then mixed with the aerosol former and the second thickener.

Manufacturing Example 1-1

① Heat and stir to dissolve or disperse 1 mole or more of α-cyclodextrin per mole of flavoring agent using only the minimum amount of water (or a mixture of water and ethanol) → Age for about a day → When mixing in ②, you can mix after cooling and drying at low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-2

① Heat and stir to dissolve or disperse 1 mole or more of β-cyclodextrin per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-3

① Heat and stir to dissolve or disperse 1 mole or more of γ-cyclodextrin per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-4

① Dissolve or disperse 1 mole or more of Microcrystalline cellulose (or Nanocellulose) per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-5

① Heat and stir to dissolve or disperse the flavoring agent and first thickener using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 2-1

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 6.2255 g (0.006399222 mol) or more of α-cyclodextrin (here, flavoring agent: thickener = 1:1 molar ratio) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-2

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 7.2630 g (0.006399222 mol) of β-cyclodextrin or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-3

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 8.3006 g (0.006399222 mol) or more of γ-cyclodextrin (here, flavoring agent: thickener = 1:1 molar ratio) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-4

① Dissolve or disperse 1 g (0.006399222 mol) of Menthol + 2.3700 g (0.006399222 mol) of Microcrystalline cellulose (or Nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-5

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 3-1

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 6.3940 g (0.006572505 mol) of α-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-2

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 7.4597 g (0.006572505 mol) of β-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-3

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 8.5254 g (0.006572505 mol) of γ-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-4

① Dissolve or disperse 1 g (0.006572505 mol) of vanillin + 2.4341 g (0.006572505 mol) of microcrystalline cellulose (or nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-5

① Heat and stir to dissolve or disperse 1 g (0.006572505 mol) of vanillin + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 4-1

① Dissolve or disperse at least 1 g (0.007929585 mol) of maltol + 7.7143 g (0.007929585 mol) of α-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-2

① Dissolve or disperse 1 g (0.007929585 mol) of maltol 1 g + 9.000 g (0.007929585 mol) of β-cyclodextrin or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-3

① Dissolve or disperse at least 1 g (0.007929585 mol) of maltol + 10.2857 g (0.007929585 mol) of γ-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-4

① Dissolve or disperse 1 g (0.007929585 mol) of maltol + 2.9367 g (0.007929585 mol) of microcrystalline cellulose (or nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-5

① Increase the temperature and stir to dissolve or disperse 1 g (0.007929585 mol) of maltol + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 5-1

① Heat and stir to dissolve or disperse essential oil + α-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-2

① Heat and stir to dissolve or disperse essential oil + β-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, cool and dry at low temperature before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-3

① Heat and stir to dissolve or disperse essential oil + γ-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, cool to low temperature and dry before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-4

① Heat and stir to dissolve or disperse essential oil + Microcrystalline cellulose (or Nanocellulose) using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g) → Age for about a day → When mixing in ②, you can either cool and dry it at a low temperature before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the scent)

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-5

① Heat and stir to dissolve or disperse essential oil + first thickener using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

3) Aerosol generating system: Aerosol generating items and aerosol generating devices

Figure 2 is a schematic diagram illustrating an example of an aerosol generating system.

The aerosol generating system of FIG. 2 includes an electrically heated aerosol generating article (50) and an aerosol generating device (100).

An electrically heated aerosol-generating article (50) may be a type in which an aerosol is generated from an aerosol-generating article (50) by heating the aerosol-generating article (50) by an electric resistance heating method or an induction heating method instead of combustion, and the user inhales the aerosol. Such an aerosol-generating article (50) contains an aerosol-generating material in an amount suitable for a number of inhalations similar to that of a conventional cigarette inside the aerosol-generating article (50), and after a predetermined amount of aerosol is generated, the article no longer generates aerosol and can be discarded by the user after one use.

An electrically heated aerosol generating article (50) has a structure in which a second segment (58) containing nicotine at an upstream end, a first segment (56) containing an aerosol generating solid at a direct downstream end, a paper tube (54) providing an aerosol movement path at a direct downstream end, and a mouth filter (52) functioning as a mouthpiece are laminated, and these can be wrapped by wrapping paper (60).

However, the present invention is not limited to this structure, and embodiments in which the aerosol-generating article has only a single segment are also possible. In addition, the positions of the first segment (56) and the second segment (58) may be swapped. The first segment (56) may include an absorbent or carrier and an aerosol-generating solid. The aerosol-generating solid exists in a state of being absorbed by the absorbent. The absorbent may include a hydrophilic material, and the hydrophilic material may include at least one of cotton, paper, and ceramic.

The tube (54) may be arranged downstream of the first segment (56) and the second segment (58) to provide a passage for a mixture of gas generated in the first segment (56) and gas generated in the second segment (58). Here, the term “gas” includes not only a pure gas state but also an aerosol state in which solid particles or droplets are dispersed in the gas. The mouth filter (52) may be arranged downstream of the tube (54) to allow the user to inhale the aerosol that has passed through the tube (54) by holding it in the mouth.

During the manufacturing process, in order to inject an aerosol-generating solid into an absorbent, a liquid aerosol-generating substance may be sprayed onto the absorbent or injected using a needle, etc., so that the liquid aerosol-generating substance is absorbed into the absorbent. Subsequently, by maintaining the absorbent at low or room temperature for a certain period of time, the liquid aerosol-generating substance absorbed into the absorbent is converted into a solid, which is dispersed as fine particles on the surface, pores, and network of the absorbent.

In one embodiment, absorbents of various materials may be applied. For example, an absorbent rod may be obtained by crumple or roll-up-ing an absorbent into one side of a pipe structure, extruding it into a shape with a slightly narrower cross-section from the other side, and wrapping it with wrapping paper. Before being introduced into the pipe structure, a liquid aerosol-generating substance may be absorbed into the absorbent using a liquid injection means, such as a needle. The absorbent may pass through the pipe structure while wetted or soaked with the liquid aerosol-generating substance, and may be immediately wrapped with wrapping paper at the other side of the pipe structure and cut to an appropriate length to form an absorbent rod. An appropriate cooling process may be performed before cutting into an absorbent rod, or since the absorbent has sufficient absorbency for the liquid aerosol-generating substance, the liquid aerosol-generating substance introduced into the absorbent may be solidified by maintaining it at room temperature or a low temperature for an appropriate period of time after cutting. Alternatively, the liquid aerosol generating material may be solidified and then wrapped with wrapping paper by providing a suitable cooling structure in the pipe structure.

The absorbent may be made by crumpling, folding, or rolling pulp or a fabric containing pulp and introducing it into the aforementioned pipe structure, or by processing it into a cylindrical shape and introducing it into the aforementioned pipe structure and extruding it. According to another embodiment, the absorbent may be made by crumpling or rolling a woven or non-woven fabric of cotton and introducing it into the aforementioned pipe structure, or by processing it into a cylindrical shape and introducing it into the aforementioned pipe structure and extruding it.

The aerosol-generating solid may be manufactured in a state in which it is absorbed by an absorbent, and may be coated, dispersed, and absorbed, or the absorbent and the aerosol-generating solid may be integrally formed and not separated. The absorbent, like a thickener, does not escape in the form of an aerosol when heated by an aerosol-generating device.

An aerosol generating device (100) is a portable and handheld aerosol generating device that has a cavity into which an electrically heated aerosol generating article (50) can be inserted, and heats an aerosol-generating solid, etc. of the aerosol-generating article (50) inserted into the cavity by a heater (132) provided within the aerosol generating device to form an aerosol. The heater may be provided by a resistance heating method or an induction heating method as described below, and for example, heats the aerosol to a temperature range of 180 to 280° C. to generate an aerosol derived from an aerosol-generating solid, etc. within the electrically heated aerosol-generating article (50) inserted into the cavity of the aerosol generating device.

An aerosol generating device (100) may include a rechargeable battery (110) provided within the device and functioning as a direct current power source, and a control unit (120) controlling the output from the battery (110). A conceptual diagram of such an aerosol generating device (100) is shown in FIG. 2 together with an electrically heated aerosol generating article (50), and is schematically illustrated in a cross-sectional view for the purpose of explaining the heating method. For convenience of explanation, the electrically heated aerosol generating article (50) is basically described as being sequentially arranged in the order of a filter (52) - a tube (54) - a first segment (56) including an aerosol-generating solid - a second segment (58) including nicotine along the length direction, and is wrapped with wrapping paper (60). As already explained, the relative positions of the first segment (56) including the aerosol-generating solid and the second segment (58) may be exchanged with each other. Also, as mentioned above, instead of having multiple segments, it is possible to have only a single segment.

An aerosol can be generated by heating an aerosol-generating solid body to a temperature range of, for example, 180 to 280°C by a heater (132), and the aerosol generated by the user's inhalation is inhaled through the user's mouth via a paper tube (54) and a filter (52).

[Solid body for generating aerosol containing flavoring and nicotine]

1) Aerosol-generating solid

Aerosol-generating solids are contained in aerosol-generating products and exist as solids at room temperature, but can generate aerosols upon heating. "Aerosol" refers to solid particles or liquid droplets suspended in air or gas. In electronic cigarettes, aerosols are generated through heating, and the user inhales the generated aerosol.

In the present invention, in order to solve the problem of leakage, an aerosol-generating material is solidified, and the aerosol-generating solid body in which the aerosol-generating material is solidified may include a flavoring agent and a first thickener covering the flavoring agent, nicotine, an aerosol-forming agent, and a second thickener.

Flavoring agents can be hydrophilic, hydrophobic, or amphoteric. Depending on the type, flavoring agents can be characterized by hydrophobic properties and high volatility. Furthermore, some flavoring agents are susceptible to oxidation and deterioration by oxygen in the air. Many flavoring agents are hydrophobic or amphoteric, so they may mix with aerosol-forming agents like glycerin and propylene glycol, but this mixing process may not always be successful. To deliver flavoring agents to the user, a thickener that interacts with the flavoring agent and ensures proper mixing with hydrophilic ingredients is necessary, along with a process that prevents volatilization, oxidation, and deterioration.

The first thickener encapsulating the flavoring agent may have amphoteric properties. The first thickener may encapsulate the flavoring agent inside, with the hydrophobic portion of the first thickener being aligned toward the flavoring agent inside, and the hydrophilic portion of the first thickener being aligned toward the second thickener, nicotine, and aerosol former on the outside. The first thickener has a hydrophobic portion that can effectively encapsulate the flavoring agent through van der Waals forces, etc., and has a hydrophilic portion that can form a solid through interactions with the nicotine, the aerosol former, and the second thickener.

The first thickener is alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methyl cellulose. It may include at least one material selected from the group consisting of methylcellulose.

Alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin can have a hydrophobic interior and a hydrophilic exterior. When reacted with a flavoring agent, the flavoring agent molecules react with the alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin molecules, and can form complexes in which the flavoring agent molecules are incorporated into the interior of alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin. When the polarity difference and molecular size are appropriate, complexes in which flavoring agents are incorporated into alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin can be formed at a molar ratio of 1:1, 1:2, or 1:3. For actual complex formation, the ratio of flavoring agent to first thickener should be high, such as 1:4, 1:6, 1:8, 1:10, or 1:12, to increase the yield of complex formation. If the complex is covered with other thickeners, the flavoring agent to thickener ratio may be lower than the above ratio. The exterior of alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin is hydrophilic, so it can be combined with a second thickener for solidification.

Microcrystalline cellulose (MCC) and nanocellulose (NAC) can have a porous structure. Because they have a large surface area (a large surface area-to-volume ratio) and both hydrophilic and hydrophobic portions, van der Waals forces can act. The hydrophobic portions of cellulose can be aligned toward the flavoring molecules, and the hydrophilic portions can be aligned outward. If the flavoring molecule contains some functional groups capable of forming hydrogen bonds, such as a flavoring molecule with an -OH group in its molecular structure, hydrogen bonds can form between the -OH group of cellulose and the flavoring molecule, effectively trapping the flavoring molecules within the porous structure of MCC. The large surface area-to-volume ratio is advantageous for van der Waals forces. After solvent removal, the flavoring components remain adsorbed in the internal space, and the flavoring molecules can be released upon heating.

Gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin, maltodextrin, cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methylcellulose have both hydrophobic and hydrophilic parts in their molecular structures. They can be used as primary thickeners or secondary thickeners. Cellulose derivatives often have both hydrophilic and hydrophobic parts in their molecules. Cellulose molecules have a carbon skeleton, which has hydrophobic properties. This carbon skeleton part can interact with the hydrophobic region of the flavoring agent. Since the hydrophilic substituents in the cellulose derivative are exposed to the outside, they play a role in wrapping the hydrophobic region. In the case of the hydrophilic region of the flavoring agent, it can interact with the hydrophilic group of the cellulose derivative. In addition, when ester reaction or functional group substitution reaction is performed on the cellulose molecule, the ratio of hydrophilicity and hydrophobicity within the molecule is controlled according to the degree of substitution, and its characteristics also vary depending on the type of thickener. When a combination of thickeners is used rather than a single thickener, the interaction with the flavoring agent can be further enhanced.

Cellulose-based thickeners have both hydrophilic and hydrophobic parts, but the degree of polarity varies depending on the type and degree of substitution of the functional group.

Water-soluble thickeners: methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose → relatively hydrophilic

Thickeners that are insoluble in water (soluble in organic solvents): ethyl cellulose, cellulose acetate, nitrocellulose → relatively hydrophobic

Although carboxymethyl cellulose is classified as a water-soluble thickener, it also exhibits amphoteric properties, possessing both hydrophilic and hydrophobic regions. This means that the thickener can act like a surfactant (emulsifier).

The lower the polarity index, the more hydrophilic it is, and the higher the polarity index, the more hydrophobic it is.

Nicotine can be free-base nicotine.

"Aerosol former" refers to a substance that is inhaled in aerosol form. Representative examples include glycerin and propylene glycol, which are hydrophilic. Aerosol formers may include monovalent substances with one -OH group, divalent substances with two -OH groups, trivalent substances with three -OH groups, and polyvalent substances with two or more -OH groups.

The aerosol former may be hydrophilic. The aerosol former may include at least one selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate.

The second thickener is mixed to solidify the aerosol-generating material, i.e., nicotine, aerosol former, and flavoring coated with the first thickener. The second thickener may be hydrophilic. The aerosol component that you want to inhale from the e-cigarette has a hydrophilic functional group (-OH) or a hydrophilic moiety, so in order to contain it, the second thickener must also have a hydrophilic functional group (-OH, -NH2, -COOH, etc.) or a hydrophilic moiety. In order to prevent vaporization when heated, a polymer form with a large molecular weight is suitable. The principle is that the hydrophilic group of the hydrophilic polymer (thickener) and the hydrophilic group of the aerosol component interact through hydrogen bonds, and the aerosol component enters between the hydrophilic polymers, so that the component that is liquid at room temperature can be solidified.

The first thickener and the second thickener may include a monosaccharide, a disaccharide, an oligosaccharide, a polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, or polyacrylamide, or may include a derivative thereof.

The first thickener and the second thickener may be composed of an acid-polymerized polymer, a urea polymer, a polymer produced through a polymerization reaction, or a processed derivative thereof, a naturally occurring derivative thereof, or a combination including at least one of the foregoing.

The polymer produced through the above-described polymerization reaction is a substance having multiple bonds such as a double bond or a triple bond, or a substance having high reactivity and produced by other polymerization reactions, such as acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol, vinylpyrrolidone, etc., monomers, dimers, multimers, high molecular substances having multiple bonds, etc., and the polymer produced through the reaction is a polymer composed of various combinations of monomers corresponding to the reactants, including polyacrylic acid, sodium polyacrylate, polyacrylamide, polyvinyl alcohol, polyvinylpyrrolidone, etc., or a combination of polymers in which the reaction is completed.

The first thickener and the second thickener may be composed of different substances or may be composed of the same substance. The inventors of the present invention have found a surprising effect that even in an aerosol-generating solid body in which the first thickener and the second thickener are composed of the same substance, the problem of flavor volatilization and deterioration can be noticeably and significantly improved by separating the mixing process between the flavor mixing process and the aerosol mixing process, in which the flavor is first coated with the thickener and then the aerosol former and additional thickener are mixed. When the flavor, nicotine, and aerosol former are mixed together in a single thickener and solidified, there is a high risk that the flavor will volatilize or deteriorate during the solidification process. In contrast, when the flavor is first coated with the thickener and then mixed with the nicotine, aerosol former, and additional thickener and then solidified, the risk of flavor volatilization or deterioration can be significantly reduced. On the other hand, if the amount of thickener is greatly increased and the flavoring agent, nicotine, and aerosol forming agent are mixed with the large amount of thickener at once to manufacture a solid, the volatilization and deterioration of the flavoring agent can be reduced, but the temperature and/or time required for solidification increase, so the effect of reducing the volatilization and deterioration of the flavoring agent cannot be obtained as much as expected, and above all, the amount of aerosol that can be obtained from the aerosol-generating solid agent per unit weight is reduced, so it cannot be adopted. It goes without saying that the effect to be obtained in the present invention can be further maximized by selecting and using thickeners having different optimal properties (hydrophilicity, hydrophobicity, and amphotericity) that can maximize the efficacy as the first thickener and the second thickener, respectively.

The aerosol-generating solid is a solid at room temperature, and upon heating (in one embodiment, upon heating to a temperature of 180 to 280° C.), only the flavoring agent, nicotine, and the aerosol former, excluding the first thickener and the second thickener, are released from the first thickener and the second thickener to generate an aerosol. The aerosol-generating solid, when manufactured, is a form consisting solely of the flavoring agent, the first thickener, nicotine, the aerosol former, and the second thickener, and can be independently applied to a desired location in a desired shape.

In addition, the inventors of the present invention have found that by adding a surfactant to an aerosol-generating solid, it is possible to obtain an effect of preventing a strong bond between the components or additional reactions due to the external environment. In addition, it has been found that the surfactant greatly contributes to preventing deterioration due to temperature and moisture. The surfactant may have hydrophilicity, hydrophobicity, or amphotericity. The degree of hydrophilicity, amphotericity, or hydrophobicity of the surfactant is selected and used in a type and amount so as to exhibit the desired properties depending on the types and physical and chemical characteristics of the aerosol former, flavoring agent, first thickener, and second thickener used, thereby controlling the strength of the bonding force. The surfactant has a structure that simultaneously has a hydrophilic part and a hydrophobic part, where the hydrophilic part is directed toward the aerosol former and the hydrophilic polymer, and the hydrophobic part is exposed to the external environment, so that it can be expected to act as a barrier against the leakage of the hydrophilic polymer or reactions due to the external environment such as moisture and temperature changes. Additionally, the hydrophobic portion of the surfactant can interact with the hydrophobic portion of the thickener, and the hydrophilic portion of the surfactant can form a bond with the aerosol forming agent to form a more solid body.

The binding strength and expected effect of a surfactant depend on the ratio and structure of the hydrophilic and hydrophobic portions. The larger or longer the hydrophobic portion, the thicker the protective film formed on the outside of the solid body. In addition, the density and thickness of the hydrophobic portion can affect the ability of the hydrophilic aerosol-forming agent to penetrate the hydrophobic film component when vaporized by heating. The degree to which the hydrophobic film's rigidity is disrupted (depending on its fluidity) during heating can vary the degree to which the aerosol component escapes. The closer the hydrophobic portion has a chain-like structure and its length, the stronger the bond between the hydrophobic portions, increasing the rigidity of the hydrophobic film. In addition, if the hydrophobicity is too strong, the bond with the hydrophilic solid body will not be strong. It is desirable to select a material that can be easily released when the aerosol target component is vaporized by heating and that can act as a protective film against the external environment, and that has structural properties suitable for this.

In one embodiment, similar to the flavoring agent coated with the first thickener, nicotine may also be mixed in a form coated with the third thickener. That is, the aerosol-generating solid may further comprise a third thickener that coats the nicotine. The third thickener may comprise at least one of beta-cyclodextrin, microcrystalline cellulose, and derivatives thereof. The first thickener, the second thickener, and the third thickener may be the same, or at least one may be a different material from the others. The third thickener may be a thickener capable of trapping nicotine in a free-base nicotine state.

A solid according to one embodiment of the present invention may further include an acid component, a carrier, a stabilizer, a diluent, a dispersant, a suspending agent and/or an excipient.

<Examples of flavoring agents>

The flavoring agent described above in [Solid body for generating aerosol containing flavoring agent] applies in the same way.

<Example of thickener>

The thickener described above in [Solid body for generating aerosol containing flavoring agent] applies in the same way.

<Examples of aerosol forming agents>

The aerosol forming agent described above in [Solid body for generating aerosol containing flavoring agent] applies equally.

<Examples of surfactants>

The surfactant described above in [Solid body for generating aerosol containing flavoring agent] is applied in the same manner.

2) Method for manufacturing aerosol-generating solid body

Figure 3 is a flow chart schematically illustrating a method for manufacturing an aerosol-generating solid according to another embodiment of the present invention.

A method for producing an aerosol-generating solid that exists as a solid at room temperature and generates an aerosol when heated may comprise mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener, mixing the first mixture with nicotine, an aerosol former, and a second thickener to obtain a second mixture, and solidifying the second mixture.

First, the flavoring agent is mixed with the first thickener to coat the flavoring agent with the first thickener, and then mixed with the nicotine, the aerosol former, and the second thickener. In one embodiment, a solvent may be further mixed into the first mixture and/or the second mixture to facilitate mixing. The solvent may include at least one of water, methanol, and ethanol. The mixed solvent must be removed from the first mixture and/or the second mixture by evaporation through heating or low-temperature drying. The solvent mixed into the first mixture may be evaporated before being mixed into the second mixture, or may be removed after being mixed into the second mixture. The solvent mixed into the second mixture is evaporated after being mixed to solidify.

Depending on the type of thickener, some thickeners are insoluble in glycerin and propylene glycol, so they must be dissolved in solvents such as water, methanol, and ethanol to expose their hydrophilic functional groups. The exposed hydrophilic functional groups of the thickener and the hydrophilic functional groups of the aerosol target substance interact through hydrogen bonds, allowing the aerosol target substance to enter between the thickener polymer chains. The longer the polymer, the more bonds formed along the molecule, and the greater the energy required to break these bonds. In particular, smaller polar molecules such as water, ethanol, and methanol can easily insert themselves between the polymer chains than molecules such as glycerin and propylene glycol. Furthermore, solvents such as water, ethanol, and methanol have different molecular polarities from glycerin and propylene glycol, which may facilitate interaction depending on the type of thickener. The use of solvents to separate the thickener polymers is essential or convenient during manufacturing. Hydrophilic functional groups can be exposed by dissolving in a solvent and allowing them to interact with solvent molecules. The exposed functional groups then bind to the hydrophilic functional groups of the aerosol target substance through hydrogen bonding.

In one embodiment, the first mixture may be mixed with the aerosol former and the second thickener in a dispersion state, or may be powdered or crystallized and then mixed with the aerosol former and the second thickener.

Additionally, as described above, nicotine may be mixed into the second mixture while being coated with the third thickener. In one embodiment, a solution comprising nicotine, a third thickener, and distilled water or alcohol as a solvent is stirred to form a first slurry, a solution comprising the first mixture, a second thickener, an aerosol-forming agent, and distilled water as a solvent is added to the first slurry and stirred to form a second slurry, and the second slurry is dried to remove the solvent and solidified to produce an aerosol-generating solid.

Manufacturing Example 1-1

① Heat and stir to dissolve or disperse 1 mole or more of α-cyclodextrin per mole of flavoring agent using only the minimum amount of water (or a mixture of water and ethanol) → Age for about a day → When mixing in ②, you can mix after cooling and drying at low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-2

① Heat and stir to dissolve or disperse 1 mole or more of β-cyclodextrin per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-3

① Heat and stir to dissolve or disperse 1 mole or more of γ-cyclodextrin per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-4

① Dissolve or disperse 1 mole or more of Microcrystalline cellulose (or Nanocellulose) per mole of flavoring agent using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured to the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 1-5

① Heat and stir to dissolve or disperse the flavoring agent and first thickener using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 2-1

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 6.2255 g (0.006399222 mol) or more of α-cyclodextrin (here, flavoring agent: thickener = 1:1 molar ratio) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-2

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 7.2630 g (0.006399222 mol) of β-cyclodextrin or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-3

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 8.3006 g (0.006399222 mol) or more of γ-cyclodextrin (here, flavoring agent: thickener = 1:1 molar ratio) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-4

① Dissolve or disperse 1 g (0.006399222 mol) of Menthol + 2.3700 g (0.006399222 mol) of Microcrystalline cellulose (or Nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 2-5

① Heat and stir to dissolve or disperse 1 g (0.006399222 mol) of menthol + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 3-1

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 6.3940 g (0.006572505 mol) of α-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-2

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 7.4597 g (0.006572505 mol) of β-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-3

① Dissolve or disperse at least 1 g (0.006572505 mol) of vanillin + 8.5254 g (0.006572505 mol) of γ-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-4

① Dissolve or disperse 1 g (0.006572505 mol) of vanillin + 2.4341 g (0.006572505 mol) of microcrystalline cellulose (or nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 3-5

① Heat and stir to dissolve or disperse 1 g (0.006572505 mol) of vanillin + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 4-1

① Dissolve or disperse at least 1 g (0.007929585 mol) of maltol + 7.7143 g (0.007929585 mol) of α-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-2

① Dissolve or disperse 1 g (0.007929585 mol) of maltol 1 g + 9.000 g (0.007929585 mol) of β-cyclodextrin or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-3

① Dissolve or disperse at least 1 g (0.007929585 mol) of maltol + 10.2857 g (0.007929585 mol) of γ-cyclodextrin (here, the molar ratio of flavoring agent: thickener is 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → Ageing for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-4

① Dissolve or disperse 1 g (0.007929585 mol) of maltol + 2.9367 g (0.007929585 mol) of microcrystalline cellulose (or nanocellulose) (the amount may vary depending on the molecular weight) or more (here, the molar ratio of flavoring agent: thickener = 1:1) using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) by heating and stirring → maturing for about a day → When mixing in ②, you can mix after cooling and drying to a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution of ① to the solution of ② that has been manufactured in the amount of the desired flavoring concentration.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 4-5

① Increase the temperature and stir to dissolve or disperse 1 g (0.007929585 mol) of maltol + 1 to 10 g of the first thickener using only a minimum amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

Manufacturing Example 5-1

① Heat and stir to dissolve or disperse essential oil + α-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, you can mix after cooling and drying at a low temperature, or you can mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-2

① Heat and stir to dissolve or disperse essential oil + β-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, cool and dry at low temperature before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-3

① Heat and stir to dissolve or disperse essential oil + γ-cyclodextrin using only a minimal amount of water (or a mixture of water and ethanol) (e.g., 0.5 to 50 g) → Age for about a day → When mixing in ②, cool to low temperature and dry before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-4

① Heat and stir to dissolve or disperse essential oil + Microcrystalline cellulose (or Nanocellulose) using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g) → Age for about a day → When mixing in ②, you can either cool and dry it at a low temperature before mixing, or mix the dispersion itself as is. Add a portion of the solution from ① to the solution from ② that has been prepared to the desired concentration of flavoring.

② Distilled water (or ethanol) 0.5 g + thickener 0.005~0.01 g + aerosol forming agent 0.05 g + ① substance (the more you add, the stronger the flavor) + nicotine solid

③ Drying (heating or low-temperature drying)

Manufacturing Example 5-5

① Heat and stir to dissolve or disperse essential oil + first thickener using only a minimal amount of water (or a mixture of water and ethanol) (e.g. 0.5 to 50 g).

② The flavoring agent is powdered and crystallized using thickeners through methods such as freeze-thawing, coacervation, spray-drying, spray chilling, extrusion, hot melt counter-rotating extrusion, fluidized bed, crystallization from the ethanol-water solution, molecular inclusion, electro-spinning, and supercritical fluid technology.

③ The powdered and crystallized flavoring agent can be applied by being added to another thickening medium, or can be applied by being sprinkled directly onto a place such as glycerin or a second thickening agent dough and attached. In the case of a second thickening agent dough, the powdered and crystallized flavoring agent is attached without being dissolved, and any trace amount of moisture or ethanol in the thickening agent dough is dried.

3) Aerosol generating system: Aerosol generating items and aerosol generating devices

The aerosol generating system of Fig. 2 described above in [Solid body for generating aerosol containing flavoring agent] is applied in the same manner.

Those skilled in the art will appreciate that the present invention can be implemented in modified forms without departing from the essential characteristics of the above-described description. Therefore, the disclosed methods should be considered illustrative rather than restrictive. The scope of the present invention is set forth in the claims, not the foregoing description, and all differences within the scope equivalent thereto should be construed as encompassed by the present invention.

Claims (37)

A flavoring agent and a first thickener covering the flavoring agent, Aerosol formers, and Contains a second thickener, Solidified, It exists as a solid at room temperature and generates an aerosol when heated. Aerosol-generating solid. In the first paragraph, The above flavoring agent has hydrophilic, hydrophobic or amphoteric properties. Aerosol-generating solid. In the first paragraph, The above first thickener has amphoteric properties, Aerosol-generating solid. In the third paragraph, The first thickener entraps the flavoring agent inside, the hydrophobic portion of the first thickener is arranged toward the flavoring agent inside, and the hydrophilic portion of the first thickener is arranged toward the second thickener and the aerosol forming agent outside. Aerosol-generating solid. In the first paragraph, The above aerosol forming agent has hydrophilic properties, Aerosol-generating solid. In the first paragraph, The above second thickener has hydrophilic properties, Aerosol-generating solid. In the first paragraph, The first thickener and the second thickener are the same or different substances. Aerosol-generating solid. In the first paragraph, The aerosol forming agent comprises at least one selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate. Aerosol-generating solid. In the first paragraph, The above first thickener and the above second thickener, Containing at least one of monosaccharide, disaccharide, oligosaccharide, polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, and polyacrylamide and derivatives thereof. Aerosol-generating solid. In the first paragraph, The above first thickener and the above second thickener, Comprising at least one polymer and copolymer of acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol and vinylpyrrolidone. Aerosol-generating solid. In the first paragraph, The above first thickener is, Composed of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methylcellulose. Containing at least one substance selected from the group, Aerosol-generating solid. In the first paragraph, When heated to a temperature of 180 to 280°C, only the flavoring agent and the aerosol forming agent, excluding the first thickener and the second thickener, generate the aerosol. Aerosol-generating solid. In the first paragraph, Containing more surfactants, Aerosol-generating solid. Absorbent and; Comprising an aerosol-generating solid body of any one of claims 1 to 13 absorbed into the absorbent body, Aerosol-generating items. A method for producing an aerosol-generating solid that exists as a solid at room temperature and generates an aerosol when heated, Mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener; A second mixture is obtained by mixing the first mixture, an aerosol forming agent, and a second thickener, Comprising solidifying the second mixture, Method for producing an aerosol-generating solid. In Article 15, The first mixture and/or the second mixture are obtained by further mixing a solvent, The solvent comprises at least one of water, methanol and ethanol, The mixed solvent is evaporated through heating or drying and removed from the first mixture and/or the second mixture. Method for producing an aerosol-generating solid. In Article 15, After the first mixture is powdered or crystallized, mixing it with the aerosol forming agent and the second thickener. Method for producing an aerosol-generating solid. A flavoring agent and a first thickener covering the flavoring agent, Nicotine and, Aerosol formers, and Contains a second thickener, Solidified, It exists as a solid at room temperature and generates an aerosol when heated. Aerosol-generating solid. In Article 18, The above flavoring agent has hydrophilic, hydrophobic or amphoteric properties. Aerosol-generating solid. In Article 18, The above first thickener has amphoteric properties, Aerosol-generating solid. In Article 20, The first thickener entraps the flavoring agent inside, the hydrophobic portion of the first thickener is arranged toward the flavoring agent inside, and the hydrophilic portion of the first thickener is arranged toward the second thickener and the aerosol forming agent outside. Aerosol-generating solid. In Article 18, The above aerosol forming agent has hydrophilic properties, Aerosol-generating solid. In Article 18, The above second thickener has hydrophilic properties, Aerosol-generating solid. In Article 18, Further comprising a third thickener covering the nicotine, Aerosol-generating solid. In Article 24, The third thickener is at least one selected from the group consisting of beta-cyclodextrin, microcrystalline cellulose and derivatives thereof. Aerosol-generating solid. In Article 24, The first thickener, the second thickener and the third thickener are the same or at least one is a different substance from the others. Aerosol-generating solid. In Article 18, The first thickener and the second thickener are the same or different substances, Aerosol-generating solid. In Article 18, The aerosol forming agent comprises at least one selected from the group consisting of glycerine, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin, triacetin, triethylene glycol diacetate, triethyl citrate, ethyl myristate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate. Aerosol-generating solid. In Article 18, The above first thickener and the above second thickener, Containing at least one of monosaccharide, disaccharide, oligosaccharide, polysaccharide, gelatin, albumin protein, soy protein, polyvinyl alcohol, polyethylene glycol, polyglutamic acid, polyvinylpyrrolidone, polyethyleneimine, polyacrylic acid, sodium polyacrylate, and polyacrylamide and derivatives thereof. Aerosol-generating solid. In Article 18, The above first thickener and the above second thickener, Comprising at least one polymer and copolymer of acrylic acid, methacrylic acid, butyl methacrylic acid, acrylamide, dimethylacetamide, formamide, methacrylamide, sodium amide, sulfanilamide, nicotinamide, urea, vinyl alcohol and vinylpyrrolidone. Aerosol-generating solid. In Article 18, The above first thickener is, Composed of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin, gum arabic, pectin, xanthan gum, konjac glucomannan, starch, modified starch, dextrin and maltodextrin, microcrystalline cellulose, nanocellulose, or cellulose acetate, ethyl cellulose, hydroxyethyl cellulose, carboxymethyl cellulose, and hydroxypropyl methylcellulose. Containing at least one substance selected from the group, Aerosol-generating solid. In Article 18, When heated to a temperature of 180 to 280°C, only the flavoring agent, the nicotine, and the aerosol forming agent, excluding the first thickener and the second thickener, generate the aerosol. Aerosol-generating solid. In Article 18, Containing more surfactants, Aerosol-generating solid. Absorbent and; Comprising an aerosol-generating solid body of any one of claims 1 to 14 absorbed into the absorbent body, Aerosol-generating items. A method for producing an aerosol-generating solid that exists as a solid at room temperature and generates an aerosol when heated, Mixing a flavoring agent and a first thickener to obtain a first mixture in which the flavoring agent is coated with the first thickener; A second mixture is obtained by mixing the first mixture with nicotine, an aerosol former, and a second thickener, Comprising solidifying the second mixture, Method for producing an aerosol-generating solid. In Article 35, The first mixture and/or the second mixture are obtained by further mixing a solvent, The solvent comprises at least one of water, methanol and ethanol, The mixed solvent is evaporated through heating or drying and removed from the first mixture and/or the second mixture. Method for producing an aerosol-generating solid. In Article 34, After the first mixture is powdered or crystallized, mixing it with the nicotine, the aerosol forming agent, and the second thickener. Method for producing an aerosol-generating solid.