EP4611549A1 - Capsule compostable et sa production - Google Patents

Capsule compostable et sa production

Info

Publication number
EP4611549A1
EP4611549A1 EP23798250.9A EP23798250A EP4611549A1 EP 4611549 A1 EP4611549 A1 EP 4611549A1 EP 23798250 A EP23798250 A EP 23798250A EP 4611549 A1 EP4611549 A1 EP 4611549A1
Authority
EP
European Patent Office
Prior art keywords
starch
capsule
acid
fatty acid
powder
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP23798250.9A
Other languages
German (de)
English (en)
Inventor
Franziska Dora FLEISCHLI
Ana Cristina CÁZARES GODOY
Caroline Siefarth
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Delica AG
Original Assignee
Delica AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Delica AG filed Critical Delica AG
Publication of EP4611549A1 publication Critical patent/EP4611549A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A23F5/405—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar comprising ground coffee or ground coffee substitute particles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form

Definitions

  • the present invention relates to a compostable capsule and a method for producing such a capsule and the use of such a capsule according to the features of the preambles of the independent claims.
  • Biodegradable coffee capsules are well known.
  • DE 10 2018 201 187 B3 describes a capsule made of a wood material compounded with bioplastic.
  • the problem with such capsules made of compostable materials lies in their processing.
  • these capsules can be manufactured using injection molding technology depending on the material used, dimensional stability is difficult to guarantee due to the high fiber content.
  • sealing contours that enable a beverage to be prepared under high pressure are difficult to form with small tolerances.
  • DE 10 2014 000 187 B4 describes another biodegradable capsule made from a pressed coffee powder that is coated with a biodegradable layer.
  • the coffee pressed is preferably coated with liquid cellulose made from polysaccharides, a polyol spacer and a cross-linking agent.
  • DE 10 2014 000 187 B4 also mentions a coating layer made from vegetable starch and fatty acid, but does not provide any information on the type of starch, fatty acid or information on mixing ratios.
  • a capsule for preparing a beverage is to be made available which is compostable. It is also an object of the invention to provide a method for such a capsule and also a use.
  • a first aspect of the invention relates to a capsule, in particular for preparing a beverage by introducing water into the capsule.
  • the capsule comprises a pressed article made from a powder or a powder mixture and the pressed article is coated with at least one layer comprising at least one starch and at least one fatty acid.
  • the at least one starch of the coating layer is an amylose-containing starch, preferably with an amylose content (w/w) between 10% and 40%, preferably between 14% and 40% and most preferably between 14% and 25%.
  • starches are suitable for producing a coating layer for a capsule. Rather, it was found that the starch must have a certain amylose content. Starches without amylose, such as waxy maize starch or waxy rice starch, did not produce homogeneous films for applying the layer to the pellet.
  • the pressed part is at least partially, preferably completely, coated with at least one layer. This protects the pressed part as far as possible from moisture.
  • a capsule can be understood as the pressed article with at least one layer or the pressed article can additionally be coated with a compostable capsule body, for example made of cellulose.
  • the at least one layer of starch and fatty acid is preferably applied to the capsule body and increases the dimensional stability during beverage preparation and improves the barrier properties against oxygen and moisture.
  • the powder or powder mixture is present as a bulk material and not as a pressed article. The following statements on coating apply equally to a coated pressed article and a coated capsule body.
  • a "pressed part” is understood to mean a core material that has been compressed under pressure.
  • the provision of the core material of the capsule as a compressed part is advantageous if the core material is at least partially coated according to the invention by dipping, coating or spraying with the coating according to the invention, so that it does not disintegrate during the coating process.
  • the core material therefore preferably has a certain strength. This can preferably be achieved by carrying out the compression of the core material with a compression pressure in the range of 1-100 MPa, preferably 5-50 MPa, so that the resulting compressed part has a strength in the range of 3-120 N, preferably 5-60 N.
  • the compression pressure to be applied to produce the pressed product depends on the properties of the core material, in the case of coffee powder, for example, on the degree of grinding, degree of roasting and moisture content of the powder.
  • coffee powder in particular, it can be observed that powder with a lower fat or oil content, e.g. decaffeinated coffee powder or coffee powder with a light roast color, requires a higher compression pressure in order to achieve a stable pressed product.
  • the strength of the compact is determined by positioning the compact between two plates of a compression-tensile testing machine (e.g. equipped with a Zwick/Roell Xforce P force transducer) and determining the force required to crush the compact. This method is also described in WO 2008/123775 Al, p.3.
  • the at least one layer can comprise at least one polyol, preferably selected from the group consisting of: aliphatic polyols, preferably ethylene glycol, propanediol, butylene glycol, triethylene glycol, polyethylene glycol, polypropylene glycol, erythritol, xylitol and very particularly preferably sorbitol and glycerol; cyclic polyols, preferably glucose, fructose, mannose, galactose, oligofructose, inulin, isomaltulose, trehalose; sugar substitutes, preferably mannitol, isomalt, maltitol, lactitol; and aromatic polyols, preferably cyanidin, corilagin, digallic acid, tannic acid and gallic acid; and combinations thereof.
  • aliphatic polyols preferably ethylene glycol, propanediol, butylene glycol, triethylene glycol, polyethylene
  • Polyol makes it easier to apply the film that forms the layer.
  • the film is less brittle and therefore less prone to cracking after drying.
  • polyol prevents the formation of grease residues on the drink after preparation. It was surprisingly found that the fatty acid and the polyol react with each other, at least in part, to form a monofatty acid ester. Monofatty acid esters are insoluble in water and form waxy masses. This further improves the moisture barrier of the coating.
  • the at least one fatty acid is selected from the group consisting of: palmitic acid, stearic acid, oleic acid, linoleic acid, ⁇ -linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and combinations thereof.
  • EPA and DHA are particularly preferred in a pressed product made from a powder mixture that contains milk powder.
  • the at least one fatty acid enables the film to be applied to form the layer.
  • Fatty acids prevent the liquid coating medium from seeping into the pressed part.
  • the at least one starch is selected from the group consisting of: cereal starches, preferably corn starch, wheat starch, rye starch, barley starch, millet starch, oat starch, potato starch, tapioca starch, pea starch; and combinations thereof. These starches have an ideal amylose content. Experiments with waxy maize starch or waxy rice starch, which have no or only a very low amylose content, were difficult to handle.
  • a ratio (w/w) of starch to fatty acid in the layer can be between 15.0:1.0 and 2.0:1.0, preferably between 10.0:1.0 and 4.0:1.0, and particularly preferably between 7.0:1.0 and 5.0:1.0.
  • 15.0:1.0 the solution to be applied is very viscous, but still wearable.
  • 2.0:1.0 to 4.0:1.0 the solutions are very liquid, depending on the starch used, so that they are just about applicable.
  • a ratio between 10.0:1.0 and 4.0:1.0 is optimal, as the corresponding solutions are easy to apply and result in a homogeneous application quantity and appearance.
  • a ratio of 6.6:1.0 or 5.0:1.0 of starch to fatty acid is particularly preferred and gave the best results in terms of coating quality and applicability of the layer.
  • a ratio (w/w) of starch to fatty acid to polyol in the layer can be between 15.0:1.0:15.0 and 2.0:1.0:0.1, preferably between 10.0:1.0:10.0 and 4.0:1.0:0.5, and particularly preferably between 7.0:1.0:7.0 and 5.0:1.0:1.0.
  • the ratio is chosen such that the corresponding solutions can be applied optimally and are neither too liquid nor too viscous.
  • a ratio of 6.6: 1.0: 1.6 of starch: fatty acid: polyol is particularly preferred and gave the best results for blends containing polyol in terms of coating quality and layer applicability.
  • the capsule has between 1 and 100 layers, preferably 2 and 50 layers and most preferably 2 and 10 layers.
  • the capsule can also have at least one layer of a cross-linked polysaccharide.
  • the application of such an additional layer increases the stability of the pellet and additionally protects it from oxygen.
  • the at least one layer of a cross-linked polysaccharide is preferably on a layer of at least one starch and at least one fatty acid or between two layers of at least one Starch and at least one fatty acid.
  • the same layer arrangements are also possible in a coated capsule body.
  • the cross-linked polysaccharide is formed from a polysaccharide and at least one cross-linking agent.
  • the polysaccharide is advantageously selected from the group comprising: alginates, carageenans, cellulose, cellulose derivatives, chitin, chitosan, pectins, guar, xanthan, locust bean gum, gum arabic, pullulan and agar; and combinations thereof.
  • they are polysaccharides which have good food compatibility.
  • Such polysaccharides are, on the one hand, easily accessible, usually of natural origin and therefore sustainable, and are also easily biodegradable.
  • the at least one crosslinking agent can be selected from compounds with one or more carbonyl and/or carboxyl functions, in particular dialdehydes, diketo compounds and di-, tri- or tetracarboxylic acids; and combinations thereof.
  • the diketo compounds can be 1,2-diketones, preferably 2,3-butanedione, 2,3-pentanedione and 2,3-hexanedione.
  • the at least one crosslinking agent can also be a salt of a divalent or higher cation, in particular an alkaline earth metal cation and very particularly preferably CaC12 -
  • cross-linked polysaccharides can also be naturally cross-linked polysaccharides.
  • cellulose cross-links itself to form fibrillar structures.
  • a capsule with at least one layer of corn starch, stearic acid and optionally glycerol or sorbitol is further preferred.
  • a capsule consisting of at least one layer of pea starch, stearic acid and glycerol.
  • a capsule consisting of at least one layer of rice starch, stearic acid and glycerol.
  • the capsule comprises a coating of several layers and of a mixture of the aforementioned layers.
  • the powder or powder mixture is selected from the group consisting of: coffee, coffee mixtures, coffee substitute mixtures, tea, tea mixtures, cocoa, cocoa mixtures, drinking chocolate, milk powder, milk coffee mixtures, fruit milk, vegan milk substitute, instant coffee, coffee substitute products and dry soup, and combinations thereof.
  • the capsule has a round, in particular spherical, shape.
  • shape of the capsule essentially corresponds to other geometric bodies, such as for example a cube, cuboid, prism, pyramid, cylinder, truncated cone, cone, torus, ellipsoid, etc. It should be noted that any corners and edges are preferably rounded rather than sharp.
  • a further aspect of the invention relates to a method for producing a capsule, in particular for preparing a beverage, by introducing water into the capsule, in particular a capsule as described above.
  • the method comprises the steps: a) providing a pressed article from a powder or a powder mixture, b) applying a preparation comprising at least one starch and at least one fatty acid to the pressed article, wherein the at least one starch is an amylose-containing starch, c) drying the preparation to produce a coating.
  • the method for producing a capsule, in particular for preparing a beverage, by introducing water into the capsule, in particular a capsule as described above can comprise the following steps: a) providing a compostable capsule body, preferably made of cellulose, b) applying a preparation comprising at least one starch and at least one fatty acid to the pressed part, wherein the at least one starch is an amylose-containing starch, c) drying the preparation to produce a coating, d) filling the coated capsule body from step c) with a bulk material or pressed part, preferably made of a powder or a powder mixture as described above, e) Closing the capsule body.
  • the preparation is preferably in the form of a solution.
  • the starch and fatty acids can be selected from the groups previously described with respect to the capsule.
  • the preparation can additionally comprise a polyol, preferably selected from the group consisting of: aliphatic polyols, preferably ethylene glycol, propanediol, butylene glycol, triethylene glycol, polyethylene glycol, polypropylene glycol, erythritol, xylitol and very particularly preferably sorbitol and glycerol; cyclic polyols, preferably glucose, fructose, mannose, galactose, oligofructose, inulin, isomaltulose, trehalose; sugar substitutes, preferably mannitol, isomalt, maltitol, lactitol; and aromatic polyols, preferably cyanidin, corilagin, digallic acid, tannic acid and gallic acid; and combinations thereof.
  • aliphatic polyols preferably ethylene glycol, propanediol, butylene glycol, triethylene glycol, polyethylene glycol,
  • the preparation may contain at least one starch in a concentration between 0.5% to 25.0%, preferably between 1.0% to 10.0%, and particularly preferably between 2.0% to 8.0%.
  • the concentration allows the starch to gelatinize into films so that a layer can be formed.
  • the preparation may contain at least one fatty acid in a concentration between 0.1% and 3.0%, preferably between 0.2% and 2.0%, and particularly preferably between 0.3 and 1.0%. It was surprisingly found that if the preparation containing fatty acid is left to stand, it thickens. With the concentrations given, an optimal viscosity of the solution for application is achieved. Excessive clouding of the fatty acid solution is prevented. However, the solution should be applied to the pellet no later than 24 hours after preparation.
  • the preparation contains the at least one polyol in a concentration between 0.1 to 4.0%, preferably between 0.5 to 3.0%, and particularly preferably between 1.0 to 2.0%.
  • the mixture of starch solution and fatty acid is additionally stabilized so that the polyol takes on the function of an intermediary.
  • the preparation is preferably produced by simultaneously mixing the at least one fatty acid and the at least one starch, preferably with at least one polyol, in water and then heating.
  • Simultaneous mixing means that the starch is only gelatinized after all the substances have been added.
  • the starch can first be mixed with water with or without polyol and heated. The fatty acid is then added, followed by gelatinization.
  • the preparation can be produced by gradually mixing the at least one starch in water with subsequent heating, followed by addition of the at least one fatty acid, and preferably at least one polyol.
  • the starch is gelatinized before other ingredients are added.
  • the starch can first be mixed with water and then gelatinized at an elevated temperature.
  • starch gelatinization preferably takes place before application in step b).
  • Starch gelatinization usually takes place at temperatures between 50 and 90 °C. In principle, however, the gelatinization temperature depends on the starch selected and should be above the gelatinization temperature of the selected starch.
  • the temperature of the mixture when adding the fatty acid is above the melting temperature of the corresponding fatty acid, regardless of whether simultaneous mixing or stepwise mixing is chosen.
  • the pellet obtained after step b) may have a high level of stickiness.
  • the following steps may be used: i) the coated pellet may be moved during drying in step c); ii) the coated pellet may be dried very quickly; iii) the coated pellet may be dusted with powder from the outside; iv) the pellet may be cooled or frozen and v) the pellet may be blown off with compressed air.
  • the coated pellet can be rolled on a mesh belt and does not stick in the drying oven .
  • the pellet can be dried briefly at a very high temperature .
  • the powder in iii ) can be made from coffee .
  • it can be coffee residues from the production process. Dusting prevents the pellets from sticking in a drying oven.
  • “Fast” in step ii) can be understood to mean a drying time of less than 10 minutes, preferably less than 5 minutes, particularly preferably a maximum of 2 minutes, at a temperature of preferably greater than 100 ° C.
  • the surface dries very quickly and can thus be dried undamaged to the final moisture content at gentle temperatures of preferably less than 100 ° C, preferably 70-85 ° C, particularly preferably 75 to 80 ° C.
  • Steps b) and c) can be repeated in order to apply several layers.
  • steps b) and c) are carried out 1 to 100 times, more preferably 2 to 50 times and most preferably 2 to 10 times. This applies both to the coating of the pellet and the coating of the capsule body.
  • An aspect of the invention also relates to a capsule produced by one of the methods as previously described.
  • a further aspect of the invention relates to the use of a capsule as described above, preferably produced by a process as described above, for preparing a beverage.
  • Figure 1 The resulting pellets produced according to inventive examples 1 to 8.
  • Figure 2 The resulting pellets, produced according to non-inventive examples 9 to 12.
  • a spherical pellet for coffee preparation was produced by compressing 5.7 g of roasted ground coffee powder in a press at 30 MPa.
  • the coffee powder had a moisture content of 3.5%.
  • the average grain size of the coffee powder was 400 pm ⁇ 100 pm.
  • Thingum 100 corn starch, 25% amylose
  • glycerol dissolved in deionized water to give a concentration (w/w) of 4% starch and 1% glycerol.
  • the mixture is then heated for 5 minutes at 70°C.
  • Stearic acid is then added to give a 0.6% solution.
  • the mixture is then gelatinized at an elevated temperature of 90°C for 30 minutes and cooled to room temperature.
  • the pellet was immersed in the aqueous solution for 6 s and dried in an air stream at 25 °C for about 6 min. The pellet was then immersed in the solution for a second time for 6 s and then dried for 15 min at 25 °C.
  • the resulting coated pellet 1 is shown in Figure 1 .
  • Thingum 100 is mixed with deionized water to form a 4% starch solution.
  • the starch is then solution at an elevated temperature of 90 °C for 20 minutes.
  • Glycerol and stearic acid are then added so that glycerol is present as a 1% solution and stearic acid as a 0.6% solution. These are incorporated at an elevated temperature, ie 90 °C for a further 20 minutes.
  • the solution is then cooled to room temperature.
  • the coating of the compact is carried out according to Example 1.
  • the resulting coated compact 2 is shown in Figure 1.
  • Example 3 corresponds to Example 1 with the difference that the glycerol content is 2%.
  • the resulting coated pellet 3 is shown in Figure 1 .
  • Rice starch is dissolved in deionized water to give a concentration (w/w) of 4% starch.
  • the starch solution is then gelatinized at an elevated temperature of 90 °C for 20 minutes.
  • Glycerol and stearic acid are then added so that glycerol is a 1% solution and stearic acid is a 0.6% solution. These are incorporated at an elevated temperature, i.e. 90 °C for a further 20 minutes.
  • the solution is then cooled to room temperature.
  • the pellet was immersed in the aqueous solution for 6 s and dried in an air stream at 25 °C for about 6 min. The pellet was then immersed in the solution for a second time for 6 s and then dried for 15 min at 25 °C.
  • the resulting coated pellet 4 is shown in Figure 1 .
  • Example 5 Pea starch (20-22% amylose) is dissolved in deionized water to give a starch concentration (w/w) of 4%. The starch solution is then gelatinized at an elevated temperature of 90°C for 20 minutes. Glycerol and stearic acid are then added so that glycerol is a 1% solution and stearic acid is a 0.6% solution. These are incorporated at an elevated temperature, i.e. 90°C for a further 20 minutes. The solution is then cooled to room temperature.
  • the pellet was immersed in the aqueous solution for 6 s and dried in a stream of air for about 6 min at 25 ° C. The pellet was then immersed in the solution for a second time for 6 s and then dried for 15 min at 25 ° C.
  • Example 6 corresponds to Example 5, the concentrations (w/w) of starch being 2% and of stearic acid being 0.6%.
  • Example 7 corresponds to Example 2, with the difference that palmitic acid is used instead of stearic acid.
  • the resulting coated compact 7 is shown in Figure 1.
  • Thingum 100 corn starch, 25% amylose was dissolved in deionized water to give a starch concentration (w/w) of 4%.
  • the starch solution is then gelatinized at an elevated temperature of 90°C for 20 minutes.
  • Sorbitol and stearic acid are then added so that sorbitol is a 2% solution and stearic acid is a 0.6% solution. These are incorporated at an elevated temperature, i.e. 90°C for a further 20 minutes.
  • the solution is then cooled to room temperature.
  • the pellet was immersed in the aqueous solution for 6 s and dried in a stream of air for about 6 min at 25 ° C. The pellet was then immersed in the solution for a second time for 6 s and then dried for 15 min at 25 ° C.
  • the resulting coated compact 8 is shown in Figure 1 .
  • Example 9 corresponds to Example 1 except that the solution was prepared without stearic acid .
  • Example 10 corresponds to Example 3 without stearic acid.
  • the resulting compact 10 is shown in Figure 2.
  • Thingum 300 waxy maize starch, 0% amylose
  • glycerol glycerol
  • deionized water a concentration (w/w) of 4% starch and 1% glycerol.
  • the mixture is then heated to 70°C for 5 minutes.
  • Stearic acid is then added to give a 0.6% solution.
  • the mixture is then gelatinized at an elevated temperature of 90°C for 30 minutes and cooled to room temperature.
  • the pellet was immersed in the aqueous solution for 6 s and dried in an air stream at 25 °C for about 6 min. The pellet was then immersed in the solution for a second time for 6 s and then dried for 15 min at 25 °C.
  • Example 12 corresponds to Example 11 without stearic acid.
  • Figure 1 shows coated pellets according to examples 1 to 8 according to the invention. All capsules have a ball shape, the coating is smooth, mostly shiny and transparent.
  • the method of preparing the solution i.e. mixing according to e.g. Example 1 or Example 2 played no significant role in the result of the coating.
  • FIG. 2 shows the pellets obtained according to the non-inventive comparative examples 9 to 12.
  • the balls show cracks and no smooth and shiny coating.
  • Balls that coated with Thingum 300 solutions Examples 11 and

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Medicinal Preparation (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Tea And Coffee (AREA)
  • Mechanical Engineering (AREA)
  • Confectionery (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Biodiversity & Conservation Biology (AREA)

Abstract

L'invention concerne une capsule, en particulier pour la préparation d'une boisson par introduction d'eau dans la capsule. La capsule comprend un corps pressé constitué d'une poudre ou d'un mélange de poudres. Le corps pressé est recouvert d'au moins une couche contenant au moins un amidon et au moins un acide gras. Ledit amidon est un amidon contenant de l'amylose, de préférence ayant une teneur en amylose (poids/poids) comprise entre 10 % et 40 %, de préférence entre 14 % et 40 %, et idéalement entre 14 % et 25 %. L'invention concerne également un procédé de production d'une telle capsule et l'utilisation d'une telle capsule.
EP23798250.9A 2022-10-31 2023-10-31 Capsule compostable et sa production Pending EP4611549A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP22204797.9A EP4360462A1 (fr) 2022-10-31 2022-10-31 Capsule compostable et son procédé de fabrication
PCT/EP2023/080360 WO2024094697A1 (fr) 2022-10-31 2023-10-31 Capsule compostable et sa production

Publications (1)

Publication Number Publication Date
EP4611549A1 true EP4611549A1 (fr) 2025-09-10

Family

ID=84044824

Family Applications (2)

Application Number Title Priority Date Filing Date
EP22204797.9A Withdrawn EP4360462A1 (fr) 2022-10-31 2022-10-31 Capsule compostable et son procédé de fabrication
EP23798250.9A Pending EP4611549A1 (fr) 2022-10-31 2023-10-31 Capsule compostable et sa production

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP22204797.9A Withdrawn EP4360462A1 (fr) 2022-10-31 2022-10-31 Capsule compostable et son procédé de fabrication

Country Status (7)

Country Link
EP (2) EP4360462A1 (fr)
JP (1) JP2026510443A (fr)
KR (1) KR20250103681A (fr)
CN (1) CN119894382A (fr)
AU (1) AU2023374580A1 (fr)
MX (1) MX2025004927A (fr)
WO (1) WO2024094697A1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69028628T2 (de) 1990-07-27 1997-01-30 Nestle Sa Geschlossene Patrone zur Zubereitung eines Getränkes sowie Verfahren und Einrichtung zur Herstellung derselben
EP2154987B1 (fr) 2007-04-06 2015-10-14 Koninklijke Douwe Egberts B.V. Procédé de fabrication d'une pastille de café et pastille de café pour préparer un café obtenue avec ce procédé
DE102014000187B4 (de) 2014-01-08 2016-12-08 Axel Nickel Kapsel bestehend aus einem Pressling mit einer ummantelnden Schicht
DE102018201187B3 (de) 2018-01-25 2019-04-04 rezemo GmbH Portionsbehälter aus mit Biokunststoff compoundiertem Holzmaterial
EP3788884A1 (fr) * 2019-09-05 2021-03-10 Delica AG Capsule compostable ainsi que sa fabrication et son utilisation

Also Published As

Publication number Publication date
KR20250103681A (ko) 2025-07-07
WO2024094697A1 (fr) 2024-05-10
JP2026510443A (ja) 2026-04-06
AU2023374580A1 (en) 2025-04-03
EP4360462A1 (fr) 2024-05-01
CN119894382A (zh) 2025-04-25
MX2025004927A (es) 2025-06-02

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