Compostable capsules and their manufacture

Abstract

The present invention relates in particular to capsules for preparing beverages by introducing water into the capsule. The capsule comprises a molded body of powder or a mixture of powders. The molded body is coated 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 having an amylose content (w / w) of preferably 10% to 40%, preferably 14% to 40%, and most preferably 14% to 25%. The present invention also relates to a method for manufacturing such capsules and the use of such capsules.

Description

Technical Field

[0001] The present invention relates to compostable capsules, a method for manufacturing such capsules, and the use of such capsules, according to the features of the general terms of the independent claims.

Background Art

[0002] The provision of high-quality foodstuffs such as coffee in capsule form is well-known. However, materials commonly used as packaging materials such as plastics or aluminum (for example, European Patent No. 0468079A1) have the drawback that they can only be recycled with great effort and are usually not compostable.

[0003] Biodegradable coffee capsules are known. German Patent No. 102018201187 B3 describes capsules made from wood blended with bioplastics. However, the problem with such capsules made from compostable materials lies in their processing. These capsules can be manufactured using injection molding technology depending on the materials used, but it is difficult to guarantee dimensional accuracy due to their high fiber content. In particular, the sealing contour that enables the preparation of beverages under high pressure is difficult to form with a low error range.

[0004] German Patent No. 102014000187 B4 describes a further biodegradable capsule made from a coffee powder compact coated with a biodegradable layer. For this purpose, the coffee compact is preferably coated with a liquid cellulose made from polysaccharides, a spacer of polyol, and a crosslinking agent. German Patent Application Publication No. 102014000187 B4 also mentions a coating layer of plant starch and fatty acids, but does not provide information on the details of the type of starch, fatty acid, or mixing ratio.

Summary of the Invention

Problems to be Solved by the Invention

[0005] Therefore, an object of the present invention is to overcome the shortcomings of the prior art. In particular, compostable beverage preparation capsules should be provided. Another object of the present invention is to provide methods and uses for such capsules. [Means for solving the problem]

[0006] These objectives are addressed by the apparatus and method defined in the independent claims. Specific embodiments are described in the dependent claims.

[0007] A first aspect of the present invention relates to a capsule for preparing a beverage by introducing water into the capsule. The capsule comprises a molded body of a powder or powder mixture, the molded body being coated with at least one layer comprising at least one starch and at least one fatty acid. The at least one starch in the coating layer is an amylose-containing starch having an amylose content (w / w) of preferably 10% to 40%, preferably 14% to 40%, and most preferably 14% to 25%.

[0008] Surprisingly, it turned out that not all starches are suitable for manufacturing capsule coating layers. Rather, it was found that starches must have a specific amylose content. Starches that do not contain amylose, such as waxy corn starch or waxy rice starch, did not produce a uniform film for coating molded bodies.

[0009] The molded body is coated at least partially, preferably completely, with at least one layer. This protects the molded body from moisture as much as possible.

[0010] A capsule can be understood as a molded body having at least one layer, or the molded body can be further coated with a compostable capsule body, for example, made of cellulose. In the second case, at least one layer of starch and fatty acid is preferably applied to the capsule body to enhance dimensional stability during beverage preparation and improve barrier properties against oxygen and moisture. Of course, in the case of an additional capsule body, the powder or powder mixture may exist as a bulk material rather than as a molded body. The following description of coatings applies equally to coated molded bodies and coated capsule bodies.

[0011] According to the present invention, a “molded body” is understood to be a core material compressed under pressure. Providing the capsule core material as a molded body is advantageous if the core material is at least partially coated according to the present invention by dipping, coating, or spraying with a coating according to the present invention so that it does not collapse during the coating process. Therefore, it is preferable that the core material has a certain strength. This can be achieved by compressing the core material with a compression pressure in the range of 1 to 100 MPa, preferably 5 to 50 MPa, such that the resulting molded body has a strength in the range of 3 to 120 N, preferably 5 to 60 N.

[0012] The compression pressure applied to manufacture a molded body depends on the properties of the core material, for example, in the case of coffee powder, the degree of grinding, degree of roasting, and moisture content of the powder. In particular, in the case of 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 molded body.

[0013] The strength of a molded body is determined by placing the molded body between two plates of a compression-tensile testing machine (e.g., equipped with an X-force P-force transducer from Zwick / Roell) and determining the force required to break the molded body. This method is also described in International Publication No. 2008 / 123775A1, page 3.

[0014] At least one layer may contain at least one polyol selected from the group consisting of: preferably 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 substitutions, preferably mannitol, isomalt, maltitol, lactitol; and aromatic polyols, preferably cyanidin, corylagin, digallic acid, tannic acid, and gallic acid; and combinations thereof.

[0015] Polyols facilitate the application of films that form coatings. The films are not brittle and are therefore less prone to cracking after drying. Polyols also prevent the formation of grease residue on beverages after they have been prepared.

[0016] Surprisingly, it was found that fatty acids and polyols react with each other, at least partially, to form monofatty acid esters. These monofatty acid esters are insoluble in water and form waxy clumps. This further improves the moisture barrier of the coating.

[0017] Preferably, at least one fatty acid is selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, gamma-linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations thereof. EPA and DHA are particularly preferred in molded articles made from powder mixtures containing powdered milk.

[0018] At least one fatty acid allows the film to be applied to form a coating. The fatty acid prevents the liquid coating medium from penetrating the molded body.

[0019] Advantageously, 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. Tests using waxy corn starch or waxy rice starch with no or very low amylose content proved difficult to handle.

[0020] The starch-to-fatty acid ratio (w / w) in the layer can be 15.0:1.0 to 2.0:1.0, preferably 10.0:1.0 to 4.0:1.0, and particularly preferably 7.0:1.0 to 5.0:1.0. At a ratio of 15.0:1.0, the applied solution is very viscous but can still be applied. At ratios of 2.0:1.0 to 4.0:1.0, the solution is very fluid depending on the strength used and can still be applied. Ratios of 10.0:1.0 to 4.0:1.0 are ideal because the corresponding solutions are easy to apply and result in a uniform application amount and appearance.

[0021] A starch-to-fatty acid ratio of 6.6:1.0 or 5.0:1.0 was particularly preferred, yielding the best results in terms of coating quality and layer applicability.

[0022] The ratio (w / w) of starch to fatty acid to polyol in the layer can be 15.0:1.0:15.0 to 2.0:1.0:0.1, preferably 10.0:1.0:10.0 to 4.0:1.0:0.5, and particularly preferably 7.0:1.0:7.0 to 5.0:1.0:1.0. The ratio is selected so that the corresponding solution can be optimally coated without being excessively liquid or viscous.

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

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

[0025] The capsule can also have at least one layer of crosslinked polysaccharide. The application of such an additional layer enhances the stability of the shaped body and further protects the shaped body from oxygen. At least one layer of crosslinked polysaccharide is preferably applied to at least one layer of 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 configuration is possible for the coated capsule body.

[0026] Preferably, the crosslinked polysaccharide is formed from a polysaccharide and at least one crosslinking agent. The polysaccharide is advantageously selected from the group comprising alginate, carrageenan, cellulose, cellulose derivatives, chitin, chitosan, pectin, guar, xanthan gum, locust bean gum, gum arabic, pullulan and agar; and combinations thereof. Polysaccharides with good food compatibility are preferred.

[0027] Such polysaccharides are generally readily available from natural sources, are therefore sustainable, and can be easily biodegradable.

[0028] The at least one crosslinking agent can be selected from compounds having one or more carbonyl and / or carboxyl functional groups, particularly dialdehydes, diketo compounds and di-, tri- or tetracarboxylic acids, and combinations thereof. The diketo compound can be a 1,2-diketone, preferably 2,3-butanedione, 2,3-pentanedione and 2,3-hexanedione. The at least one crosslinking agent can also be a divalent or higher cation, particularly an alkaline earth metal cation, most preferably a salt of CaCl2.

[0029] However, the crosslinked polysaccharide can be a natural crosslinked polysaccharide. Cellulose, for example, crosslinks with each other to form a fibril structure.

[0030] Capsules having at least one layer of corn starch, stearic acid, and optionally glycerol or sorbitol are also preferred.

[0031] Capsules comprising at least one layer of corn starch, palmitic acid, and glycerol are also preferred.

[0032] Capsules consisting of at least one layer of pea starch, stearic acid, and glycerol are also preferred.

[0033] Capsules containing at least one layer of rice starch, stearic acid, and glycerol are also preferred.

[0034] The capsule may also include a coating of several layers and a mixture of the aforementioned layers.

[0035] In addition to, or instead of, starch, at least one crosslinked polysaccharide, preferably a combination of the above-mentioned crosslinked polysaccharide and at least one fatty acid, may be used. In particular, a combination with a polyol as described above, and in the formation of a water-insoluble monofatty acid ester, can improve the moisture barrier of the coating. This protects molded bodies pressed from powder from water absorption.

[0036] Advantageously, 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, powdered milk, milk coffee blends, fruit milk, vegan milk substitutes, instant coffee, coffee substitute products and dry soups, and combinations thereof.

[0037] Preferably, the capsule has a circular, especially spherical, shape. However, the shape of the capsule may also essentially correspond to other geometric bodies such as a cube, cuboid, prism, pyramid, cylinder, frustum of a cone, cone, torus, or ellipsoid. Note that any corners and edges are preferably rounded rather than sharp.

[0038] A further aspect of the present invention relates to a method for preparing capsules, particularly for preparing beverages, by introducing water into the capsules described above. a) Provide a molded body made from powder or powder mixture, b) Applying a preparation comprising at least one starch and at least one fatty acid to a molded body, wherein at least one starch is an amylose-containing starch, c) Dry the prepared material to produce a coating.

[0039] In the case of additional compostable capsule bodies, a method for preparing capsules, particularly for preparing beverages, by introducing water into the capsules, especially those described above, is: a) Preferably, a compostable capsule body made of cellulose is provided, b) Applying a preparation comprising at least one starch and at least one fatty acid to a molded body, wherein at least one starch is an amylose-containing starch, c) Dry the preparation to form a coating, The coated capsule body from d)c) is filled with bulk material or molded body, preferably the powder or powder mixture described above. e) Close the capsule body.

[0040] The following instructions apply equally to both procedures unless otherwise specified. The preparation is preferably in the form of a solution. Starch and fatty acids may be selected from the group described above with respect to the capsule.

[0041] The preparations further include polyols selected from the group consisting of, preferably, 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 substitutions, preferably mannitol, isomalt, maltitol, lactitol; and aromatic polyols, preferably cyanidin, corylagin, digallic acid, tannic acid, and gallic acid; and combinations thereof.

[0042] The preparation contains at least one starch at a concentration of 0.5% to 25.0%, preferably 1.0% to 10.0%, and particularly preferably 2.0% to 8.0%.

[0043] This allows the starch to gelatinize and form a film, creating a layer. The preparation may contain at least one fatty acid at a concentration of 0.1% to 3.0%, preferably 0.2% to 2.0%, and particularly preferably 0.3% to 1.0%.

[0044] Surprisingly, it was found that preparations containing fatty acids become viscous when left standing. The optimal viscosity of the solution for application is achieved at the specified concentration. Excessive turbidity of the fatty acid solution is prevented. However, the solution should be applied to the molded object within 24 hours of preparation.

[0045] Advantageously, the preparation contains at least one polyol at a concentration of 0.1 to 4.0%, preferably 0.5 to 3.0%, and particularly preferably 1.0 to 2.0%.

[0046] The addition of polyols further stabilizes the starch solution and fatty acid mixture, with the polyols acting as mediators.

[0047] The preparation is preferably produced by simultaneously mixing at least one fatty acid and at least one starch, preferably at least one polyol, in water, and then heating the mixture.

[0048] Simultaneous mixing means that starch gelatinizes only after all the substances have been added. For example, starch can be heated first with a polyol and water, or without the polyol. Then fatty acids are added, and gelatinization occurs.

[0049] Alternatively, the preparation can be produced by stepwise mixing at least one starch in water, then heating, followed by the addition of at least one fatty acid, preferably at least one polyol.

[0050] In this process, starch is gelatinized before other ingredients are added. For example, starch can be mixed with water first and then gelatinized at a high temperature.

[0051] Therefore, starch gelatinization is preferably carried out before application in b). Starch gelatinization is usually carried out at a temperature of 50-90°C. However, as a rule, the gelatinization temperature depends on the selected starch and must be higher than the gelatinization temperature of the selected starch.

[0052] Ideally, the temperature of the mixture when the fatty acid is added should be higher than the melting temperature of the corresponding fatty acid, regardless of whether simultaneous or stepwise mixing is chosen.

[0053] In the case of a coated molded body, the molded body obtained after b) may have high tackiness. To optimally dry the coating without damage to the coating due to tackiness, the following can be applied: i) the coated molded body can be moved in c) during drying; ii) the coated molded body can be dried very quickly; iii) the coated molded body can be cooled or frozen; iv) the molded body can be cooled or frozen; v) the molded body can be blown away with compressed air.

[0054] i) In this case, the coated molded body can be wound on, for example, a mesh belt and will not stick inside the drying oven. ii) In this case, the molded body can be dried at a very high temperature for a short time. iii) The powder can be coffee. For example, it can be coffee residue from the manufacturing process. Dusting prevents the molded body from sticking inside the drying oven.

[0055] In ii), "fast" can be understood as a drying time of less than 10 minutes, preferably less than 5 minutes, and especially preferably a maximum of 2 minutes, at a temperature preferably above 100°C. As a result, the surface dries very quickly and can therefore be dried without damage to the final moisture content at a moderate temperature preferably below 100°C, preferably 70-85°C, and especially preferably 75-80°C.

[0056] Steps b) and c) can be repeated to apply several layers. Preferably, steps b) and c) are performed 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 molded body and the coating of the capsule body.

[0057] One aspect of the present invention also relates to a capsule manufactured by one of the above methods. A further aspect of the present invention relates to the use of the above-described capsules, preferably prepared by the above-described method, for the preparation of beverages.

[0058] The present invention will be described in more detail below with reference to examples and drawings. The examples and drawings are for illustrative purposes only and should not be understood as limiting. [Brief explanation of the drawing]

[0059] [Figure 1] A molded article obtained by manufacturing according to Examples 1 to 8 of the present invention. [Figure 2] Molded articles obtained by manufacturing according to Examples 9 to 12, which are not based on the present invention. [Modes for carrying out the invention]

[0060] Manufacturing of molded products In each of the following examples, a spherical molded body for coffee preparation was produced by compressing 5.7 g of roasted and ground coffee powder with a 30 MPa press. The moisture content of the coffee powder was 3.5%. The average particle size of the coffee powder was 400 μm ± 100 μm. [Examples]

[0061] Example 1 Singham 100 (corn starch, 25% amylose) and glycerol are dissolved in deionized water to obtain a solution with a concentration of 4% starch and 1% glycerol (w / w). The mixture is then heated at 70°C for 5 minutes. Stearic acid is then added to obtain a 0.6% solution. The mixture is then gelatinized at a high temperature of 90°C for 30 minutes and cooled to room temperature.

[0062] The molded body was immersed in an aqueous solution for 6 seconds and dried in an airflow at 25°C for approximately 6 minutes. Then, the molded body was immersed in the solution a second time for 6 seconds and then dried at 25°C for 15 minutes.

[0063] The resulting coated molded body 1 is shown in Figure 1.

[0064] Example 2 Mixing Singham 100 with deionized water prepares a 4% starch solution. Then, gelatinize the starch solution at a high temperature of 90°C for 20 minutes. Next, add glycerol and stearic acid so that the glycerol is present as a 1% solution and the stearic acid as a 0.6% solution. Incorporate these at a high temperature, i.e., 90°C, for another 20 minutes. Then, cool the solution to room temperature.

[0065] The molded body is coated according to Example 1. The resulting coated molded body 2 is shown in Figure 1.

[0066] Example 3 Example 3 corresponds to Example 1, differing in that it has a glycerol content of 2%.

[0067] The resulting coated molded body 3 is shown in Figure 1.

[0068] Example 4 Rice starch is dissolved in deionized water to obtain a 4% starch concentration (w / w). The starch solution is then gelatinized at a high 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 a high temperature, i.e., 90°C, for another 20 minutes. The solution is then cooled to room temperature.

[0069] The molded body was immersed in an aqueous solution for 6 seconds and dried in an airflow at 25°C for approximately 6 minutes. Then, the molded body was immersed in the solution a second time for 6 seconds and then dried at 25°C for 15 minutes.

[0070] The resulting coated molded body 4 is shown in Figure 1.

[0071] Example 5 Pea starch (20-22% amylose) is dissolved in deionized water to a 4% starch concentration (w / w). The starch solution is then gelatinized at a high 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 a high temperature, i.e., 90°C, for another 20 minutes. The solution is then cooled to room temperature.

[0072] The molded body was immersed in an aqueous solution for 6 seconds and dried in an airflow at 25°C for approximately 6 minutes. Then, the molded body was immersed in the solution a second time for 6 seconds and then dried at 25°C for 15 minutes.

[0073] The resulting coated molded body 5 is shown in Figure 1.

[0074] Example 6 Example 6 corresponds to Example 5, with a starch concentration (w / w) of 2% and a stearic acid concentration of 0.6%.

[0075] The resulting coated molded body 6 is shown in Figure 1.

[0076] Example 7 Example 7 corresponds to Example 2, but differs in that palmitic acid is used instead of stearic acid.

[0077] The resulting coated molded body 7 is shown in Figure 1.

[0078] Example 8 Singham 100 (corn starch, 25% amylose) was dissolved in deionized water to obtain a 4% starch concentration (w / w). The starch solution was then gelatinized at a high temperature of 90°C for 20 minutes. Sorbitol and stearic acid were then added so that sorbitol was present as a 2% solution and stearic acid as a 0.6% solution. These were incorporated at a high temperature, i.e., 90°C, for another 20 minutes. The solution was then cooled to room temperature.

[0079] The molded body was immersed in an aqueous solution for 6 seconds and dried in an airflow at 25°C for approximately 6 minutes. Then, the molded body was immersed in the solution a second time for 6 seconds and then dried at 25°C for 15 minutes.

[0080] The resulting coated molded body 8 is shown in Figure 1.

[0081] Comparative Example Example 9 Example 9 corresponds to Example 1, except that the solution was prepared without stearic acid.

[0082] The resulting molded body 9 can be seen in Figure 2.

[0083] Example 10 Example 10 corresponds to Example 3, which does not contain stearic acid.

[0084] The resulting molded body 10 can be seen in Figure 2.

[0085] Example 11 Singham 300 (waxy corn starch, 0% amylose) and glycerol are dissolved in deionized water to obtain a solution with a concentration of 4% starch and 1% glycerol (w / w). The mixture is then heated to 70°C for 5 minutes. Stearic acid is then added to obtain a 0.6% solution. The mixture is then gelatinized at a high temperature of 90°C for 30 minutes and cooled to room temperature.

[0086] The molded body was immersed in an aqueous solution for 6 seconds and dried in an airflow at 25°C for approximately 6 minutes. Then, the molded body was immersed in the solution a second time for 6 seconds and then dried at 25°C for 15 minutes.

[0087] The resulting molded body 11 can be seen in Figure 2.

[0088] Example 12 Example 12 corresponds to Example 11, which does not contain stearic acid.

[0089] The resulting molded body 12 can be seen in Figure 2. Figure 1 shows coated molded bodies according to Examples 1 to 8 of the present invention. All capsules have a ball shape, the coating is smooth, almost glossy, and transparent.

[0090] The method of preparing the solution (i.e., the mixing according to Example 1 or Example 2, for example) did not play a significant role in the coating results.

[0091] Figure 2 shows molded articles obtained according to Comparative Examples 9-12, which do not conform to the present invention. The balls exhibit cracks and lack a smooth, glossy coating. Balls coated with Singham 300 solution (Examples 11 and 12) exhibited low tackiness after application, but also developed cracks after drying.

Claims

1. A capsule for preparing a beverage in particular by introducing water into the capsule, wherein the capsule comprises a molded body of a powder or powder mixture, the molded body is coated with at least one layer comprising at least one starch and at least one fatty acid, and the at least one starch is an amylose-containing starch having an amylose content (w / w) preferably 10% to 40%, preferably 14% to 40%, and most preferably 14% to 25%.

2. The capsule according to claim 1, wherein the at least one layer comprises at least one polyol selected from the group consisting of: preferably 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 substitutions, preferably mannitol, isomalt, maltitol, lactitol; and aromatic polyols, preferably cyanidin, corylagin, digallic acid, tannic acid, and gallic acid; and combinations thereof.

3. The capsule according to any 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, gamma-linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations thereof.

4. The capsule according to any one of the preceding claims, wherein the at least one starch is selected from the group consisting of cereal starch, preferably corn starch, wheat starch, rye starch, barley starch, millet starch, oat starch, rice starch, potato starch, tapioca starch, pea starch, and combinations thereof.

5. The capsule according to any one of the preceding claims, wherein the ratio of starch to fatty acid (w / w) in the layer is 15.0:1.0 to 2.0:1.0, preferably 10.0:1.0 to 4.0:1.0, and particularly preferably 7.0:1.0 to 5.0:1.

0.

6. The capsule according to any one of claims 2 to 5, wherein the ratio (w / w) of starch to fatty acid to polyol in the layer is 15.0:1.0:15.0 to 2.0:1.0:0.1, preferably 10.0:1.0:10.0 to 4.0:1.0:0.5, and particularly preferably 7.0:1.0:7.0 to 5.0:1.0:1.

0.

7. The capsule according to any one of claims 1 to 6, wherein the powder or powder mixture is selected from the group consisting of coffee, coffee blend, coffee substitute blend, tea, tea blend, cocoa, cocoa blend, drinking chocolate, powdered milk, milk coffee blend, fruit milk, vegan milk substitute, instant coffee, coffee substitute product, and dry soup, and combinations thereof.

8. A method for preparing a capsule, particularly for preparing a beverage, by introducing water into a capsule, particularly a capsule according to any one of claims 1 to 7, - Provides molded articles made from powder or powder mixtures, - Applying a preparation comprising at least one starch and at least one fatty acid to the molded body, wherein the at least one starch is an amylose-containing starch, - A method for drying the prepared material to produce a coating.

9. The method according to claim 8, wherein the preparation contains at least one starch at a concentration of 0.5% to 20.0%, preferably 1.0% to 10.0%, and particularly preferably 2.0% to 8.0%.

10. The method according to any one of claims 8 to 9, wherein the preparation contains the at least one fatty acid at a concentration of 0.1% to 3.0%, preferably 0.2% to 2.0%, and particularly preferably 0.3% to 1.0%.

11. The method according to any one of claims 8 to 10, wherein the preparation contains the at least one polyol at a concentration of 0.1 to 4.0%, preferably 0.5 to 3.0%, and particularly preferably 1.0 to 2.0%.

12. 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 at least one polyol, in water, and then heating the mixture.

13. 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, then heating, and subsequently adding the at least one fatty acid, preferably at least one polyol.

14. A capsule prepared by the method described in any one of claims 8 to 13.

15. Use of a capsule according to any one of claims 1 to 7, preferably a capsule prepared by the method according to any one of claims 8 to 13, for the preparation of a beverage.

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