Compostable capsule and production thereof

Abstract

The invention relates to a capsule, in particular for preparing a beverage by introducing water into the capsule. The capsule comprises a pressed body made from a powder or a powder mixture. The pressed body is covered with at least one layer containing at least one starch and at least one fatty acid. The at least one starch is an amylose-containing starch, preferably having an amylose content (w / w) of between 10% and 40%, preferably between 14% and 40%, and most preferably between 14% and 25%. The invention also relates to a method for producing such a capsule and to the use of such a capsule.

Description

[0001] Compostable capsule and production thereof

[0002] The present invention relates to a compostable capsule and to 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.

[0003] The provision of a luxury item such as coffee in capsule form is well known. However, the materials commonly used as packaging, such as plastics or aluminum (e.g., EP 0 468 079 Al), have the disadvantage that they are difficult to recycle and are usually not compostable.

[0004] Biodegradable coffee capsules are well known. DE 10 2018 201 187 B3 describes a capsule made of wood compounded with bioplastic. The problem with such capsules made of compostable materials, however, lies in their processing. Although these capsules can be manufactured using injection molding technology depending on the material used, dimensional stability is difficult to ensure due to the high fiber content. In particular, sealing contours, which enable the preparation of a beverage under high pressure, are difficult to form with tight tolerances.

[0005] DE 10 2014 000 187 B4 describes another biodegradable capsule made from a coffee powder pellet coated with a biodegradable layer. For this purpose, the coffee pellet is preferably coated with liquid cellulose made from polysaccharides, a polyol spacer, and a crosslinker. DE 10 2014 000 187 B4 also mentions a coating layer made from vegetable starch and fatty acid, but provides no information on the type of starch, fatty acid, or mixing ratios.

[0006] It is therefore an object of the invention to overcome the disadvantages of the prior art. In particular, a capsule for preparing a beverage is to be provided that is compostable. It is also an object of the invention to provide a method for such a capsule and a use thereof.

[0007] These tasks are carried out by the independent patent applications

[0008] The devices and methods defined in the proverbs are solved. Further

[0009] Embodiments arise from the dependent claims.

[0010] 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 of 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) of between 10% and 40%, more preferably between 14% and 40%, and most preferably between 14% and 25%.

[0011] Surprisingly, it has been found that not all starches are suitable for producing a capsule coating layer. Rather, it was discovered 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 coating to the pellet. The pellet is at least partially, preferably completely, coated with at least one layer. This protects the pellet as much as possible from moisture.

[0012] A capsule can be understood as the pressed article with at least one layer, or the pressed article can be additionally coated with a compostable capsule body, for example made of cellulose. In the latter case, 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. Of course, in the case of an additional capsule body, it is conceivable that the powder or powder mixture is present as bulk material and not as a pressed article. The following comments on coating apply equally to a coated pressed article and a coated capsule body.

[0013] According to the present invention, a "pressed part" is understood to mean a core material that has been compacted 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 with the coating according to the invention by dipping, coating or spraying, 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 compacting 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 required to produce the compact depends on the properties of the core material—in the case of coffee powder, for example, the degree of grinding, roasting, and moisture content of the powder. Especially with coffee powder, it can be observed that powders with a lower fat or oil content, such as decaffeinated coffee powder or coffee powder with a light roast color, require higher compression pressure to achieve a stable compact.

[0014] The strength of the compact is determined by positioning it between two platens of a compression-tensile testing machine (e.g., one equipped with an Xforce P force transducer from Zwick / Roell) and determining the force required to crush the compact. This method is also described in WO 2008 / 123775 A1, p. 3.

[0015] The at least one layer may 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 most 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.

[0016] Polyol facilitates the application of the film that forms the coating. The film is less brittle and therefore less prone to cracking after drying. Polyol also prevents the formation of greasy residues on the beverage after preparation. Surprisingly, it was discovered that the fatty acid and the polyol react with each other, at least partially, 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.

[0017] Preferably, the at least one fatty acid is selected from the group consisting of: palmitic acid, stearic acid, oleic acid, linoleic acid, γ-linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations thereof. EPA and DHA are particularly preferred in a pressed tablet made from a powder mixture containing milk powder.

[0018] The presence of at least one fatty acid enables the application of the film to form the coating. Fatty acids prevent the liquid coating medium from seeping into the compact.

[0019] Advantageously, 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 exhibit an ideal amylose content. Experiments with waxy maize starch or waxy rice starch, which have no or only a very low amylose content, proved difficult to handle.

[0020] The 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. At a ratio of 15.0:1.0, the applied solution is very viscous but still just wearable. At a ratio of 2.0:1.0 to 4.0:1.0, the solutions are very fluid, depending on the starch used, so they are just barely wearable. 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.

[0021] 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.

[0022] The 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 selected such that the corresponding solutions can be applied optimally and are neither too liquid nor too viscous.

[0023] A ratio of 6.6: 1.0: 1.6 of starch : fatty acid : polyol is particularly preferred and gave the best results for blends with polyol in terms of coating quality and layer applicability.

[0024] Preferably, the capsule has between 1 and 100 layers, preferably 2 and 50 layers, and most preferably 2 and 10 layers.

[0025] The capsule may also comprise at least one layer of a cross-linked polysaccharide. Applying 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 applied to 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. Of course, the same layer arrangements are also possible with a coated capsule body.

[0026] The cross-linked polysaccharide is preferably formed from a polysaccharide and at least one cross-linking agent. The polysaccharide is advantageously selected from the group comprising: alginates, carrageenans, cellulose, cellulose derivatives, chitin, chitosan, pectins, guar, xanthan, locust bean gum, gum arabic, pullulan, and agar; and combinations thereof. Preferably, they are polysaccharides that have good food compatibility.

[0027] Such polysaccharides are, on the one hand, easily accessible, usually of natural origin and thus sustainable, and can also be easily biodegraded.

[0028] The at least one crosslinking agent can be selected from compounds having 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-valent cation, in particular an alkaline earth metal cation and very particularly preferably CaCl2-

[0029] However, cross-linked polysaccharides can also be naturally cross-linked polysaccharides. For example, cellulose cross-links itself to form fibrillar structures.

[0030] Further preferred is a capsule with at least one layer of corn starch, stearic acid, and optionally glycerol or sorbitol. Further preferred is a capsule with at least one layer of corn starch, palmitic acid, and glycerol.

[0031] Further preferred is a capsule made of at least one layer of pea starch, stearic acid and glycerol.

[0032] Further preferred is a capsule made of at least one layer of rice starch, stearic acid and glycerol.

[0033] It is also possible for the capsule to comprise a coating of several layers and of a mixture of the aforementioned layers.

[0034] It is also conceivable that, in addition to or instead of starch, combinations with at least one cross-linked polysaccharide, preferably as described above, and at least one fatty acid are possible. Especially in combination with a polyol, preferably as described above, and the formation of water-insoluble monofatty acid esters, the moisture barrier of the coating can be improved. This protects, in particular, the pellets pressed from powder from water absorption.

[0035] Advantageously, 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.

[0036] The capsule preferably has a round, particularly spherical, shape. However, it is also conceivable for the shape of the capsule to essentially correspond to other geometric bodies, such as 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.

[0037] 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.

[0038] In the case of an additional compostable capsule body, 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 article, 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 article, preferably made of a powder or a powder mixture as described above, e) closing the capsule body.

[0039] The following statements apply equally to both procedures unless otherwise stated.

[0040] The preparation is preferably in the form of a solution. The starch and fatty acids can be selected from the groups described above for the capsule.

[0041] The preparation may 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.

[0042] 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%.

[0043] The concentration allows the starch to gelatinize into films, so that a layer can be formed.

[0044] 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 has been surprisingly found that when the preparation containing the fatty acid is allowed to stand, it thickens. With the specified concentrations, 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.

[0045] Advantageously, 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%.

[0046] When a polyol is added, the mixture of starch solution and fatty acid is further stabilized, so that the polyol takes on the function of an intermediary.

[0047] 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.

[0048] Simultaneous mixing means that the starch gelatinization only occurs after all ingredients have been added. For example, the starch can first be mixed with water, with or without polyol, and heated. The fatty acid is then added, followed by gelatinization.

[0049] Alternatively, the preparation can be produced by gradually mixing the at least one starch in water with subsequent heating, followed by the addition of the at least one fatty acid, and preferably at least one polyol. In this process, the gelatinization of the starch is achieved before the addition of other ingredients. For example, the starch can first be mixed with water and gelatinized at elevated temperature.

[0050] Therefore, starch gelatinization preferably takes place before application in step b). Starch gelatinization usually takes place at temperatures between 50 and 90 °C. However, the gelatinization temperature generally depends on the selected starch and should be higher than the gelatinization temperature of the selected starch.

[0051] Ideally, 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.

[0052] In the case of a coated compact, the compact obtained after step b) may have a high level of stickiness. For optimal drying of the coating without damage to the coatings resulting from stickiness, the following steps can be used: i) the coated compact can be moved during drying in step c); ii) the coated compact can be dried very quickly; iii) the coated compact can be dusted with powder from the outside; iv) the compact can be cooled or frozen and v) the compact can be blown off with compressed air.

[0053] In the case of i), for example, the coated pellet can be rolled on a mesh belt and will not stick in the drying oven. In ii), the pellet can be dried briefly at a very high temperature. The powder in iii) can be coffee. For example, it could be coffee residue from the production process. The dusting prevents the pellet from sticking in a drying oven.

[0054] "Rapid" 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. As a result, 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.

[0055] Steps b) and c) can be repeated to apply multiple layers. Preferably, 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 to both the coating of the pellet and the coating of the capsule body.

[0056] One aspect of the invention also relates to a capsule produced by one of the methods as previously described.

[0057] 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.

[0058] The invention is explained in more detail below using examples and figures. The examples and figures are for illustrative purposes and are not to be understood as limiting. It shows:

[0059] 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.

[0060] EXAMPLES

[0061] Production of the pellet

[0062] For the following examples, 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 µm ± 100 µm.

[0063] Example 1

[0064] Thingum 100 (corn starch, 25% amylose) and glycerol are dissolved in deionized water to a concentration (w / w) of 4% starch and 1% glycerol. The mixture is then heated at 70°C for 5 minutes. Stearic acid is then added to yield a 0.6% solution. The mixture is then gelatinized at an elevated temperature of 90°C for 30 minutes and cooled to room temperature.

[0065] The pellet was immersed in the aqueous solution for 6 s and dried in a stream of air at 25 °C for approximately 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.

[0066] The resulting coated compact 1 is shown in Figure 1 .

[0067] Example 2

[0068] Thingum 100 is mixed with deionized water to create a 4% starch solution. The starch solution is then gelatinized at an elevated temperature of 90°C for 20 minutes. Glycerol and stearic acid are then added, resulting in a 1% glycerol solution and a 0.6% stearic acid solution. These are then incorporated at an elevated temperature of 90°C for a further 20 minutes. The solution is then cooled to room temperature.

[0069] The coating of the compact is carried out according to Example 1. The resulting coated compact 2 is shown in Figure 1.

[0070] Example 3

[0071] Example 3 corresponds to Example 1 with the difference that the glycerol content is 2%.

[0072] The resulting coated compact 3 is shown in Figure 1.

[0073] Example 4

[0074] Rice starch is dissolved in deionized water to 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, resulting in a 1% glycerol solution and a 0.6% stearic acid solution. These are then incorporated at an elevated temperature of 90°C for a further 20 minutes. The solution is then cooled to room temperature.

[0075] The pellet was immersed in the aqueous solution for 6 seconds and dried in a stream of air at 25 °C for approximately 6 minutes. The pellet was then immersed in the solution for a second time for 6 seconds and then dried for 15 minutes at 25 °C. The resulting coated pellet 4 is shown in Figure 1.

[0076] 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 present as a 1% solution and stearic acid as 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.

[0077] The pellet was immersed in the aqueous solution for 6 s and dried in a stream of air at 25 ° C for approximately 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.

[0078] The resulting coated compact 5 is shown in Figure 1.

[0079] Example 6

[0080] Example 6 corresponds to Example 5 , the concentrations (w / w) of starch being 2 % and of stearic acid being 0 . 6 % .

[0081] The resulting coated compact 6 is shown in Figure 1.

[0082] Example 7

[0083] Example 7 corresponds to Example 2, except that palmitic acid is used instead of stearic acid. The resulting coated pellet 7 is shown in Figure 1.

[0084] Example 8

[0085] Thingum 100 (corn starch, 25% amylose) was dissolved in deionized water to give a starch concentration (w / w) of 4%. The starch solution was then gelatinized at an elevated temperature of 90°C for 20 minutes. Sorbitol and stearic acid were then added to form a 2% solution of sorbitol and a 0.6% solution of stearic acid. These were then incorporated at an elevated temperature, i.e., 90°C, for a further 20 minutes. The solution was then cooled to room temperature.

[0086] The pellet was immersed in the aqueous solution for 6 s and dried in a stream of air at 25 ° C for approximately 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.

[0087] The resulting coated compact 8 is shown in Figure 1.

[0088] COMPARISON EXAMPLES

[0089] Example 9

[0090] Example 9 corresponds to Example 1 , except that the solution was prepared without stearic acid .

[0091] The resulting compact 9 is shown in Figure 2 .

[0092] Example 10

[0093] Example 10 corresponds to Example 3 without stearic acid. The resulting pellet 10 is shown in Figure 2.

[0094] Example 11

[0095] Thingum 300 (waxy maize starch, 0% amylose) and glycerol are dissolved in deionized water to 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 yield a 0.6% solution. The mixture is then gelatinized at an elevated temperature of 90°C for 30 minutes and cooled to room temperature.

[0096] The pellet was immersed in the aqueous solution for 6 s and dried in a stream of air at 25 °C for approximately 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.

[0097] The resulting compact 11 is shown in Figure 2.

[0098] Example 12

[0099] Example 12 corresponds to Example 11 without stearic acid.

[0100] The resulting compact 12 is shown in Figure 2.

[0101] Figure 1 shows coated pellets according to inventive examples 1 to 8. All capsules have a ball shape, the coating is smooth, mostly shiny and transparent.

[0102] The method of preparing the solution (i.e. mixing according to example 1 or example 2) did not play a significant role in the coating result.

[0103] Figure 2 shows the pellets obtained according to non-inventive comparative examples 9 to 12. The balls show cracks and no smooth and glossy coating. Balls coated with Thingum 300 solutions (Examples 11 and

[0104] 12 ) showed a less sticky behavior after application, but also cracks in the ball after drying.

Claims

Patent claims 1. Capsule, in particular for preparing a beverage by introducing water into the capsule, wherein the capsule comprises a pressed piece of a powder or a powder mixture and the pressed piece is coated with at least one layer comprising at least one starch and at least one fatty acid, characterized in that the at least one starch 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%.

2. Capsule according to claim 1, wherein the at least one layer comprises 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 most 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.

3. Capsule according to one of the preceding claims, wherein the at least one fatty acid is selected from the group consisting of: palmitic acid, stearic acid, oleic acid, linoleic acid, γ-linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and combinations thereof. Capsule according to one of the preceding claims, wherein 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, rice starch; potato starch, tapioca starch, pea starch; and combinations thereof. Capsule according to one of the preceding claims, wherein a ratio (w / w) of starch to fatty acid in the layer is 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. Capsule according to one of claims 2 to 5, wherein a ratio The ratio (w / w) of starch to fatty acid to polyol in the layer is 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. Capsule according to one of claims 1 to 6, wherein the powder or powder mixture is selected from the group consisting of: coffee, coffee blends, coffee substitute blends, tea, tea blends, cocoa, cocoa blends, drinking chocolate, milk powder, milk coffee blends, fruit milk, vegan milk substitute, instant coffee, coffee substitute products, and dry soup, and combinations thereof. A method for producing a capsule, in particular for preparing a beverage, by introducing water into the capsule, in particular a capsule according to one of claims 1 to 7, comprising the steps: - Providing a pellet from a powder or powder mixture, - applying a preparation comprising at least one starch and at least one fatty acid to the pellet, wherein the at least one starch is an amylose-containing starch, - drying the preparation to produce a coating. Process according to claim 8, wherein the preparation contains the at least one starch in a concentration between 0.5% and 20.0%, preferably between 1.0% and 10.0%, and particularly preferably between 2.0% and 8.0%. Process according to one of claims 8 to 9, wherein the preparation contains the 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%. Process according to one of claims 8 to 10, wherein 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 method according to any one of claims 8 to 11, wherein the preparation is 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 subsequently heating. The method according to any one of claims 8 to 11, wherein the preparation is produced by mixing the at least one starch in water. with subsequent heating, followed by addition of at least one fatty acid, and preferably at least one polyol.

14. A capsule produced by a process according to any one of claims 8 to 13.

15. Use of a capsule according to one of claims 1 to 7, preferably produced by a process according to one of claims 8 to 13, for preparing a beverage.

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