Snus is a moist, smokeless tobacco product that originated in Sweden, designed for placement under the upper lip. The composition of snus is a precise combination of tobacco, water, salt, and various additives, all prepared through a unique heat-treatment process. The final product’s physical structure and chemical environment work together to manage the delivery of nicotine to the user.
The Primary Ingredients
The foundation of snus is finely ground tobacco, which is typically air-cured rather than fire-cured or fermented like many other smokeless products. This choice of tobacco and curing method naturally contributes to lower levels of certain undesirable compounds, such as Tobacco-Specific Nitrosamines (TSNAs). The tobacco itself makes up a relatively small portion of the final product’s mass, often ranging between 30% and 35% in Swedish loose snus. Water is a major component, necessary for the product’s intended function and texture. Moist snus products commonly contain between 45% and 60% water by weight. This high moisture content is important for the absorption of nicotine through the oral mucosa. Another foundational component is sodium chloride, or common salt, which is added at concentrations typically between 1.5% and 3.5% of the total product mass. The salt acts as a flavor element and functions as a preservative, helping to maintain the product’s shelf life.
Alkalizers and Flavor Enhancers
A defining feature of snus’s chemical composition is the inclusion of alkalizing agents, which are added to control the product’s final pH level. These additives are often food-grade compounds like sodium carbonate or sodium bicarbonate, included in concentrations typically ranging from 1.2% to 3.5% of the total mass. The goal is to raise the overall pH of the snus, which can range widely from approximately pH 5.87 to 9.10 depending on the specific product. Raising the pH is a deliberate step that increases the proportion of nicotine in its “free” or unprotonated form. Nicotine in this unprotonated state is more readily absorbed across the oral mucous membranes and into the bloodstream. This chemical alteration directly impacts how quickly and effectively the nicotine is delivered to the user.
Beyond chemical modifiers, food-grade flavorings are incorporated to enhance the taste profile of the final product. These flavorings can include traditional notes like bergamot, citrus, or juniper berry, but also extend to modern tastes such as mint, wintergreen, and various fruit flavors. Humectants, such as propylene glycol and glycerol, are also often included in the formulation, typically at levels between 1.5% and 3.5% of the product mass, to help retain moisture and maintain the desired texture over time.
How Preparation Defines the Product
The manufacturing process for snus includes a unique heat treatment step that is different from the fermentation used in many other smokeless tobaccos. This process involves steam-pasteurizing the tobacco mixture, which is heated under pressure for a period, sometimes for 24 to 36 hours at temperatures near 100°C. The high temperature inhibits the growth of microorganisms that convert nitrates in the tobacco into nitrites, which are precursors to the formation of TSNAs. The finished product is then packaged either as loose, moist powder, or contained in small cellulose pouches referred to as portion snus. Portion snus tends to have a lower moisture content than the loose variety, and the pouch material itself, which may be made of organic cellulose compounds, also becomes a component of the final product mass.