highgrave
Well-Known Member
I want to share my observations about Ammonuim Chloride, now that I have prepared 4 batches of snus.
I added it to my first two batches because I was aiming for a Dutch/Scandanavian salmiak licorice expression, and the "salmiak salt" (ammonuim chloride) along with licorice powder and a bit of anise essential oil made it perfect. I liked the way the ammonia from the salt integrated with the ammonia produced by the tobacco during alkalizing. I also really liked what it did to the "drip" from the pris.
My next two batches were not a jam on salty licorice, and so I did not include salmiak salt in the original bill of materials. The first was flavored with juniper, bergamot and lavender essential oils, and the second with anise and spearmint. I l also added a bit of vegetable gycerin to both for sweetness. I found them both lacking in flavor and texture. I was missing the salty drip that the salmiak salt created; there is a liquidy, almost oily quality to the "drip" that I get from salmiak salt, and this is a familiar sensation, as I also experienced it when I enjoyed salty licorice.
So I added 10g of ammonium chloride per 100g of dry tobacco flour used in the original bill of materials. The ammonia is well-hidden behind the botanicals in both recipies, and the "juicy drip" is now where I like it. Texture also seems to have improved, with my saliva more easily travelling through the prilla.
I added it to my first two batches because I was aiming for a Dutch/Scandanavian salmiak licorice expression, and the "salmiak salt" (ammonuim chloride) along with licorice powder and a bit of anise essential oil made it perfect. I liked the way the ammonia from the salt integrated with the ammonia produced by the tobacco during alkalizing. I also really liked what it did to the "drip" from the pris.
My next two batches were not a jam on salty licorice, and so I did not include salmiak salt in the original bill of materials. The first was flavored with juniper, bergamot and lavender essential oils, and the second with anise and spearmint. I l also added a bit of vegetable gycerin to both for sweetness. I found them both lacking in flavor and texture. I was missing the salty drip that the salmiak salt created; there is a liquidy, almost oily quality to the "drip" that I get from salmiak salt, and this is a familiar sensation, as I also experienced it when I enjoyed salty licorice.
So I added 10g of ammonium chloride per 100g of dry tobacco flour used in the original bill of materials. The ammonia is well-hidden behind the botanicals in both recipies, and the "juicy drip" is now where I like it. Texture also seems to have improved, with my saliva more easily travelling through the prilla.
