The technology of adding flavour capsule to cigarette filters was first patented in the early 1960s and began to be widely used after 2000.
The "flavour capsule" technology is not only a technical means to enrich the aroma of cigarettes, but also has the functions of moisturizing, reducing coke and harm during the smoking process of cigarettes.
The mainstream flavour capsule processes on the market is dripping method.
Wall material(food grade): Sodium alginate, pullulan polysaccharide, agar, arabic gum, carrageenan, etc.
Flavor ingredients: Natural flavors (internal), bio-based flavors (internal), sweet and sour components (internal).
Blueberry, fresh and round, with a good berry feel, clean and comfortable aroma, overall smoke rising and transparent, clean and residue free aftertaste.
Berry, sweet, sour with milk aroma, coordinating smoke aroma, with a sweet aftertaste in the mouth, overall clean and comfortable without residue.
Grape skin and flesh texture, distinct layers, fermented, berry, round and smooth. Overall smoke is full and round, and the oral aftertaste is clean and comfortable.
Purple grape condenses fruity aroma with skin-pulp fermented layers. Smooth, transparent smoke with clean, sweet aftertaste and no residue.
Mint's bright coolness, herbaceous freshness to throat. Morning-mist transparent smoke. Clean, residue-free fresh aftertaste.
Crisp, juicy watermelon with summer-breeze fresh smoke. Clean, sweet aftertaste like spring water, no greasiness.
Honeydew's rich sweetness, smooth as honeydew pulp. Round, non-cloying smoke with dew-like clean aftertaste.
Ripe banana's creamy sweetness, mild and lingering smoke, caramel notes melt instantly, pure residue-free finish.
Crisp apple with balanced sweet-tart. Clear, spring-like smoke. Clean finish like fresh-peeled skin, no astringency.
Tropical mango's sun-kissed sweetness with tartness. Full, transparent smoke. Dry, sun-dried peel-like clean aftertaste.
Pineapple's sweet-tart density with sea-breeze fresh smoke. Balanced entry, no irritation. Fruity aftertaste lingers.
Perfectly balanced orange sweet-tart. Orange-blossom clear smoke. Clean finish like peeled-finger freshness, lingering freshness.
The key physicochemical changes that occur in starchy substances during heating. When starch is heated with water to a certain temperature (typically 60°C - 75°C), the starch particles absorb water and expand, their crystal structure disintegrates, and eventually break apart, releasing amylose and amylopectin molecules, forming a sticky, semi-transparent gel-like system.
We have established a comprehensive quality control system that strictly monitors every step from raw material procurement to finished product delivery, ensuring product quality and safety.