| abstract |
A method of obtaining a flavoring sheet for a smoking article is disclosed. The method includes the step of applying a suspension of raw material on the substrate, where the suspension contains a polysaccharide containing at least one of carrageenan and gellan gum, flavoring, emulsifier and 70-95% by weight of water, having a flavoring content of 100-1000% by weight relative to the polysaccharide and having a temperature of 60- in a colloidal state, the stage of cooling the applied suspension of the crude material to the temperature of the sample 0-, receiving a gel, and a stage of drying, which involves heating the gelatinized crude material and drying it at a temperature of the sample 70-. |