FOERFARANDE FOER FOERBAETTRING AV FYLLNINGSKAPACITETEN AV TOBAK, SPECIELLT SKUREN TOBAK

摘要

The impairment of the taste of smoke, observed in processes for improving the filling capacity of tobacco by expansion of the tobacco with a vaporizable expanding agent, can be avoided if an anti-oxidant, in particular ascorbic acid, is added to the tobacco before the expansion. In addition, anti-oxidant synergists can also be added.