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WO2025026960A1 - Capsule pour la préparation d'une boisson - Google Patents

Capsule pour la préparation d'une boisson Download PDF

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Publication number
WO2025026960A1
WO2025026960A1 PCT/EP2024/071404 EP2024071404W WO2025026960A1 WO 2025026960 A1 WO2025026960 A1 WO 2025026960A1 EP 2024071404 W EP2024071404 W EP 2024071404W WO 2025026960 A1 WO2025026960 A1 WO 2025026960A1
Authority
WO
WIPO (PCT)
Prior art keywords
capsule
beverage
annular flange
cellulose
cup
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
PCT/EP2024/071404
Other languages
English (en)
Inventor
Gilles Gerber
Christophe Sébastien Paul HEYDEL
Nicolas OBLIGER
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of WO2025026960A1 publication Critical patent/WO2025026960A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/8043—Packages adapted to allow liquid to pass through the contents
    • B65D85/8064—Sealing means for the interface with the processing machine

Definitions

  • the present invention concerns a capsule for the preparation of a beverage and/or foodstuff in a beverage preparation machine.
  • the capsule comprises a cup-shaped body made of a cellulose-based material, preferably pulp, and is biodegradable, preferably compostable.
  • Containers or capsules made of cellulose-based material like paper or pulp are also known in the field of beverage preparation devices and machines. Materials made of cellulose paper or pulp are also known which can maintain the qualities of the beverage substance in the capsule, at least for a certain period of time.
  • Known cellulose-based made capsules are used in brewing units of beverage preparation devices which comprise an enclosing member, being part of a capsule cage (formed by the enclosing member and a capsule holder) hosting the capsule during the beverage preparation process and a fluid injection device to inject water in the capsule for the preparation of the beverage. It is essential that the engagement between the capsule, laying on the capsule holder, and the enclosing member of the capsule cage be tight to provide efficient extraction of the beverage ingredient contained in the capsule and to prevent the capsule from not being correctly opened and/or from water injected into the capsule from not entering inside the capsule body and flowing directly outside the capsule cage.
  • the present invention aims at an improvement of the leaktightness features of the known cellulose-based capsule for the preparation of a beverage in a beverage preparation device.
  • the term "machine” or “device” may refer to an electrically operated device or machine that: can prepare, from a precursor material or ingredient, a beverage and/or foodstuff, or; can prepare, from a pre-precursor material, a precursor material that can be subsequently prepared into a beverage and/or foodstuff.
  • the machine may implement said preparation by one or more of the following processes: dilution; heating; pressurisation; cooling; mixing; whisking; dissolution; soaking; steeping; extraction; conditioning; infusion; grinding, and other like process.
  • the machine may be dimensioned for use on a work top, e.g. it may be less than 70 cm in length, width, and height.
  • the term "prepare" in respect of a beverage and/or foodstuff may refer to the preparation of at least part of the beverage and/or foodstuff (e.g. a beverage is prepared by said machine in its entirety or part prepared to which the end-user may manually add extra fluid prior to consumption, including milk and/or water).
  • the term "container” or "capsule” may refer to any configuration to contain the precursor material, e.g. as a single-serving, preportioned amount.
  • the container may have a maximum capacity such that it can only contain a single serving of precursor material.
  • the container may be single use, e.g. it is physically altered after a preparation process, which can include one or more of: perforation to supply fluid; for example a liquid like water, to the precursor material; perforation to supply the beverage/foodstuff from the container; opening by a user to extract the precursor material.
  • the container may be configured for operation with a container processing unit of the machine, e.g. it may include a flange for alignment and directing the container through or arrangement on said unit.
  • the container may include a rupturing portion, which is arranged to rupture when subject to a particular pressure to deliver the beverage/foodstuff.
  • the container may have a membrane for closing the container.
  • the container may have various forms, including one or more of: frustoconical; cylindrical; disk; hemispherical, and other like form.
  • the container may be formed from various materials, such as metal or plastic or wood pulp based a combination thereof. The material may be selected such that it is: food-safe; it can withstand the pressure and/or temperature of a preparation process.
  • the container may be defined as a capsule, wherein a capsule may have an internal volume of 5 - 100 ml.
  • the capsule includes a coffee capsule, e.g. a Nespresso® capsule (including a Classic, Professional, Vertuo, Dolce Gusto or other capsules).
  • the beverage extraction device is a Nespresso® Original Line extraction machine as described for example in one or more of EP0512468A1, EP0512470A1, EP1654966A1 or EP2142054A1.
  • the Nespresso® Original Line system when used with capsule made of aluminium are disclosed along with their opening system, for example, in one or more of EP0512468A1, EP0512470A1, EP1646305A1 or EP1165398A1.
  • constructional, manufacturing and/or (beverage) extraction details of such aluminium capsules and/or closing members are also disclosed.
  • the capsule is intended to be inserted into an extraction device also known as beverage preparation device or machine, in which it can be pierced and injected with a fluid that passes through the bed of coffee contained in the capsule.
  • the capsule is then opened against a supporting part of the device comprising raised elements (in the form of truncated pyramids) under the effect of the pressure of the fluid entering and rising in the capsule.
  • system or “beverage or foodstuff preparation system” may refer to the combination of any two or more of: the beverage or foodstuff preparation machine; the container; the server system, and the peripheral device.
  • the term "beverage” may refer to any substance capable of being processed to a potable substance, which may be chilled or hot.
  • the beverage may be one or more of: a solid; a liquid; a gel; a paste.
  • the beverage may include one or a combination of: tea; coffee; hot chocolate; milk; cordial; vitamin composition; herbal tea/infusion; infused/flavoured water, and other extractable substance.
  • the term "foodstuff” may refer to any substance capable of being processed to a nutriment for eating, which may be chilled or hot.
  • the foodstuff may be one or more of: a solid; a liquid; a gel; a paste.
  • the foodstuff may include yoghurt; mousse; parfait; soup; ice cream; sorbet; custard; smoothies; other substance. It will be appreciated that there is a degree of overlap between the definitions of a beverage and foodstuff, e.g. a beverage can also be a foodstuff and thus a machine that is said to prepare a beverage or foodstuff does not preclude the preparation of both.
  • the term "precursor material" or “ingredient” may refer to any material capable of being processed to form part or all of the beverage or foodstuff.
  • the precursor material can be one or more of a: powder; crystalline; liquid; gel; solid, and other.
  • Examples of a beverage forming precursor material include ground coffee; milk powder; tea leaves; coco powder; vitamin composition; herbs, e.g. for forming a herbal/infusion tea; a flavouring, and; other like material.
  • Examples of a foodstuff forming precursor material include dried vegetables or stock as anhydrous soup powder; powdered milk; flour-based powders including custard; powdered yoghurt or ice-cream, and; other like material.
  • a precursor material may also refer to any pre-precursor material capable of being processed to a precursor material as defined above, i.e. any precursor material that can subsequently be processed to a beverage and/or foodstuff.
  • the pre-precursor material includes coffee beans which can be ground and/or heated (e.g. roasted) to the precursor material.
  • fluid in respect of fluid supplied by a fluid conditioning system
  • fluid may include one or more of a liquid, for example, water; milk; other.
  • cellulosic As used herein the term “cellulosic”, “cellulose-based material” or “cellulosic material” may refer to conventionally woody and/or non-woody materials, e. g. manila hemp, sisal, jute, bleached and unbleached soft wood and hard wood species.
  • a cellulosic material may include a regenerated or reconstituted cellulose.
  • natural cellulosic material may refer to conventionally woody materials, which are not regenerated.
  • reconstituted or regenerated cellulosic material may refer natural cellulosic material subject to processing that comprises reconstitution or regeneration, examples include rayon and lyocell.
  • wood pulp may refer to a lignocellulosic fibrous material, which may be prepared by mechanical or chemical separation of cellulose fibres from one or more of wood, fibre crops, paper or rags.
  • wet formed may refer to a process of forming from an aqueous solution of fibres. The aqueous solution of fibres may be heated and pressed in a mould to set the material and remove water therefrom.
  • wood pulp-based may refer to the material or a portion of material forming the container which is one or more of: porous; fibrous; cellulosic; formed of cellulosic material; formed of natural cellulosic material; formed of reconstituted or regenerated cellulosic material; non-woven; is composed entirely of or is a composition of wood pulp and is wet formed.
  • a thickness of the wood-based material may be 0.25 mm to 0.9 mm or about 0.5 mm.
  • the wood-based material may be 200-400 gsm.
  • non-woven may refer to a fabric-like material which is not woven or knitted.
  • a non-woven material may be made from bonded together fibres.
  • porous may refer to material configured with interstices to transmit water (or other liquid) therethrough.
  • fibrous may refer to material comprised of fibres, which may be present in one or more of the material constituents.
  • the capsule of the invention has the same design as a Nespresso® Original Line capsule and is preferably fully made (capsule body and delivery wall) of compostable material, preferably of cellulose-based material, more preferably of pulp-molded cellulose-based material.
  • the capsule is in the form of a frustoconical cup and has for example a diameter of 2 - 5 cm and an axial length of 2 - 4 cm.
  • the capsule may have other cross-section shapes, including square, other polygons, or elliptical;
  • the closing member may be rigid or other non-membrane formation;
  • the flange is alternatively connected to the upper surface of the closing member, e.g. by crimping;
  • the sidewall is alternatively arranged, including with the reverse taper or is aligned to the depth direction, or is curved;
  • the base is alternatively arranged, including with as flat or curved;
  • the flange portion is connected to the storage portion rather than being integrally formed;
  • the closing member is arranged as a storage portion, e.g. it comprises a cavity, and; the flange portion is omitted, e.g. the closing member connects directly to the storage portion.
  • the present invention aims at an improvement of the leak-tightness features of the known cellulose-based capsules.
  • the proposed solution should be compatible with the brewing process of the capsule in the beverage preparation machine, including an effective and successful ejection of the capsule from the brewing unit of the beverage preparation machine.
  • the invention as claimed in claim 1 is related to a biodegradable, preferably compostable capsule for the preparation of a beverage in a beverage preparation machine comprising a brewing unit.
  • the capsule comprises a cupshaped body made of cellulose pulp and a closing membrane for closing the cupshaped body, and a liner or a coating having barrier function providing barrier function to the cup-shaped body.
  • the cup-shaped body comprises a bottom wall, a tubular side wall, an annular flange for the closing membrane to seal thereon and an outwardly extending rim portion connected to the flange.
  • cellulose pulp refers to a pulp comprising cellulose fibres in a percentage of at least 50% by weight, preferably ranging from 80% to 100% by weight.
  • cellulose fibres refers to fibres having a wood and/or a wood free origin.
  • the fibres are hard wood cellulose fibres, soft wood cellulose fibres, wheat fibres, corn fibres, bagasse fibres, bamboo fibres, hemp fibres, cotton fibres, other similar vegetable or plant fibres, or a combination thereof.
  • the cup shaped body of the capsule is preferably obtained by moulding in a mould a dry or wet, preferably wet, cellulose pulp.
  • the annular flange is made of cellulose-based material, preferably cellulose pulp material and comprises a first portion first portion.
  • the first portion of the annular flange extends from the lateral wall of the cup-shaped body, onto the annular flange, and is integral with both the lateral wall and the annular flange of the capsule. In the present case, there is no additional element/part glued or sealed onto the annular flange avoiding additional post forming steps in the production of the capsule.
  • the cellulose-based material of the first portion of the annular flange has a porosity comprised between 30% and 70%, preferably between 50% and 70%.
  • This portion of the annular flange has a higher porosity than the other portion of the flange and also than the other portions of the capsule meaning that this portion of the annular flange has a lower density than the the rest of the capsule.
  • Porosity refers to the volume percentage of void space in a material, while density is the mass per unit volume of a substance.
  • the first portion of the annular flange cooperates with an edge of a capsule enclosing member of the beverage preparation machine for improving leak tightness during the preparation of the beverage.
  • Porosity is defined as a measure of the void (i.e. "empty") spaces in a material and is a fraction of the volume of voids over the total volume. It is here expressed as a percentage between 0% and 100%.
  • the first portion of the annular flange having specific porosity extends on the annular flange, over a radial distance dl comprised between 0.4 mm to 0.9 mm, preferably between 0.5 and 0.75 mm. Furthermore, the first portion may extend directly from the side wall.
  • the proposed radial extension and the location of the first portion of the annular flange ensure that the edge of a capsule enclosing member of the beverage preparation machine will interact with the defined portion of the annular flange during use of the capsule in the beverage preparation machine.
  • the annular flange and the first portion of the annular flange also ensure, in use, an alignment in the capsule cage of the brewing unit.
  • the first portion has a thickness comprised between 0.9 mm and 1.5 mm.
  • the thickness of the first portion is greater than the thicknesses of the side wall and of the rim portion which are generally between 0,4 mm and 0;7 mm.
  • This greater thickness of the first portion of the flange ensures full and efficient contact between the said first portion of the capsule's flange and the edge of the enclosing member during closure of the capsule cage.
  • this cooperation between the edge of a capsule enclosing member and the first portion of the annular flange improves the leak tightness during the preparation of the beverage.
  • the first portion of the annular portion has a density of the cellulose-based material comprised between 0.2 g/cm3 and 1 g/cm3, preferably between 0,4 g/cm3 and 1 g/cm3, more preferably between 0.6 g/cm3 and lg/cm3 bringing localized softness for the interaction with the edge of the enclosing member.
  • the other portions of the capsule having preferably a density of the cellulose-based material greater than 1 g/cm3.
  • the first portion of the annular flange comprises specific roughness properties and in particular greater roughness than the other portions of the capsule.
  • the roughness of the first portion of the annular flange may be greater than 20 microns whereas the roughness of the other portions of the capsules may be comprised between 2 and 10 microns, preferably between 2 and 6 microns.
  • the roughness of a surface is measured as below according to related norm ISO 3274.
  • Surface roughness often shortened to roughness, is a component of surface texture. It is quantified by the deviations in the direction of the normal vector of a real surface from its ideal form.
  • a localized roughness at the first portion of the flange improves the surface interaction between the beverage preparation machine and the capsule at the location of the of the first portion of the flange.
  • the annular flange further comprises a second portion adjacent to and outwardly extending from the first portion.
  • Said second portion may have a thickness comprised between 0.4 mm and 0.8 mm and may extend over a radial distance (d2) comprised between 0.5 mm and 0.9 mm starting from the first portion.
  • the second portion may have a porosity of the cellulose-based material comprised that is less than 40%.
  • the second portion of the annular flange works as a transition between the first portion of the annular flange and the rim portion. Indeed, it can be easily understood that variations in porosity, density or roughness are not abrupt but result from smooth transition of the material state and of its properties.
  • the rim portion of the cup-shaped body is also integrally made of cellulose-based material with the annular flange and as conventional in the capsule design comprises a curled or curved end portion.
  • the end portion may comprise a treated region in which the cellulose-based material has a porosity that is less than 40%, preferably between 0% to 25%.
  • the treated region is a compressed region, preferably the compressed region is in a glassy state.
  • the treated region is obtained by compressing at least a portion of the rim portion with a force comprised between 17 kN and 45 kN during at least 1 to 2 seconds at a temperature between 150 and 220°C.
  • the treated region Due to the compression, the treated region has a reduced thickness compared to other portions of the cup-shaped body that are not treated, said treated region having a thickness that is comprised between 0.2 mm and 0.5 mm.
  • the density of the cellulose- based material at the treated region is comprised between 0.7 g/cm3 and 1.8 g/cm3, generally greater than 1 g/cm3.
  • the local density of the cellulose pulp is generally higher than the one of side wall and of the annular flange which participates in having a capsule having portions associated with the different functions required for a capsule to be correctly extracted in a beverage preparation machine.
  • This specific characteristic of the cellulose pulp density of the treated region ensures that the capsules does not tilt during its ejection from the capsule cage of the brewing unit of the beverage preparation machine.
  • the treated region includes one or more of the following material properties compared to a portion of the cup-shaped body that is not treated:
  • the treated region may extend partly or totally to the second portion of the annular flange, the second portion forming a transition area between the first portion of the annular flange and the rim portion.
  • the closing membrane of the capsule is biodegradable and/or home compostable and integrates at least one of a filter layer, a carrier layer, and a gas and/or water vapor barrier layer.
  • the closing membrane is connected to the annular flange of the capsule, on the side of the cup body opening i.e. on its side opposite to the first and second portions.
  • the closing membrane is preferably made as a laminate of multiple material layers having different and specific properties.
  • the closing membrane preferably integrate at least one of a filter layer, a carrier layer and a gas and/or moisture barrier layer. It is preferably made of biodegradable and most preferably of compostable materials, so it is itself biodegradable and/or compostable
  • the closing membrane may be flat, i.e., non- formed in a three- dimensional shape so as to be sealed onto the rim portion of the annular flange of cup shaped body opening, opposite the portion of the annular flange having specific roughness properties, after the capsule is filled with an ingredient, preferably a beverage ingredient.
  • the capsule may comprise a barrier layer attached at the inner and/or outer surface of the cup shaped body made of cellulose pulp. Hence, preferably, after the cup shaped body of the capsule is moulded, the "barrier liner" mentioned above is laminated on the inside and/or outside surface of said body.
  • the barrier liner is preferably a gas and/or water vapor barrier liner.
  • the barrier liner is barrier to oxygen.
  • the barrier liner is made of one, preferably several layers.
  • the barrier liner is made of a known mono or multilayer polymeric liner, comprising preferably for example a polymer of non-fossil origin or a BioSource polymer, and is attached to the inner surface of the cellulose pulp cup shaped body of the capsule.
  • a preferred multilayer barrier liner comprises a core layer having oxygen and/or water vapor barrier properties, surrounded by a sealing layer for sealing said barrier liner to the cellulose pulp material, and preferably a second external sealing layer for sealing a closing membrane, in order to close the capsule after it has been filled with an ingredient.
  • the barrier to oxygen/moisture or water for both the closing membrane and the cup shaped body is selected to provide a sufficient shelf life depending on the nature of the beverage ingredients.
  • the shelf life expected may be of 12 months.
  • the cavity delimited by the capsule body and the closing membrane of the capsule is essentially oxygen-free and water vapor free and the empty space is saturated with an inert gas such as nitrogen, carbon oxide and combinations thereof which also participate in increasing the shelf life of the capsule.
  • the capsule has an internal pressure of gas above atmospheric pressure, due to the gas contained in the coffee and emanating in the cavity after sealing, such as carbon oxide and dioxide.
  • the cup shaped body, its barrier liner and/or the closing membrane are made of home compostable materials.
  • the capsules according to the invention are normally meant to be recycled in recycling processes that are organized at official recycling facilities according to national regulations (for instance in paper recycling streams, or in general garbage recycling or treatment streams).
  • capsules are designed with materials that are naturally ready to be degraded by bacteria and in conditions of temperature and humidity that are naturally present in nature. In this way, it is ensured that such capsules will not stay in nature and will naturally disappear within a short period of time (a few weeks in principle) within the conditions defined by home compostability standards.
  • home compostability is now well defined on a national level and mainly based on international standard EN 13432; therefore, they do not require to be further defined in-depth in the present specification.
  • Materials or products compliant with these standards can be recognized by a conformity mark stating their home compostability.
  • Some examples of home compostability certifications at a national level include, but are not limited to, the following.
  • the certifier TUV AUSTRIA BELGIUM offers such a home compostability certification scheme
  • DIN CERTCO offers a certification for home compostability according to the Australian standard AS 5810. Italy has a national standard for composting at ambient temperature, UNI 11183:2006.
  • the French Standard "NF T 51-800 Plastics - Specifications for plastics suitable for home composting” was introduced. This standard is covered in the DIN CERTCO scheme.
  • the capsule of the invention is a single use coffee capsule.
  • the invention also discloses a system comprising a capsule as described according to the invention a beverage preparation machine for preparing a beverage and/or foodstuff thereof.
  • the beverage preparation machine of the system comprises:
  • capsule enclosing member for maintaining the capsule inside the beverage preparation machine, the capsule enclosing member, when enclosing the capsule, comprising an edge interacting with the portion of the annular flange having specific surface roughness characteristics for improving leak tightness during the beverage preparation;
  • processing unit for processing the ingredient material of the capsule, the processing unit comprising a penetrator element for piercing the bottom wall of the capsule, and;
  • the beverage preparation machine preferably comprises a capsule holder for receiving and tightly enclosing the capsule, a pressurized liquid supply system for supplying this liquid inside the capsule.
  • Devices and machines of this type are for example those usually used for the extraction of traditional Nespresso® capsules.
  • the preparation of the beverage is obtained by mixing of the fluid substance with an ingredient contained in the capsule.
  • the ingredients are chosen within the list of roast and ground coffee, compacted or not, soluble powder coffee or leaf tea.
  • Dairy ingredients e.g., milk or creamer
  • dairy ingredients could also be provided, as well as chocolate, fruit juices, soups, vegetable juices, bouillons, smoothies, purees, coulis, creams, chicory, barley, culinary aid, soup ingredient, infant formula or a combination thereof, in powdered soluble form, liquid concentrated form having various viscosities or in gel form.
  • the beverage ingredients are roast and ground coffee.
  • the capsule of the invention may typically interact with a beverage and/or food preparation machine (device), such as by being fed with a diluent, preferably a fluid (e.g., hot, cold or ambient water) in the container; such diluent mixes, or interacts otherwise, with the beverage ingredients.
  • a diluent preferably a fluid (e.g., hot, cold or ambient water) in the container; such diluent mixes, or interacts otherwise, with the beverage ingredients.
  • a diluent preferably a fluid (e.g., hot, cold or ambient water) in the container
  • a fluid e.g., hot, cold or ambient water
  • mixing of the diluent with the beverage ingredient(s) it should be intended that all the ingredients contained in the capsule are in a form which is compatible with a generic mixing operation (dissolution, extraction or infusion) with the diluent to obtain the beverage product.
  • the present invention also proposes a method for preparing a beverage and/or foodstuff thereof from a beverage and/or foodstuff ingredient of a capsule according to the invention in a beverage preparation machine, the method comprising:
  • a capsule in a beverage preparation machine comprising a capsule holder portion and a capsule enclosing member forming a capsule cage, the capsule enclosing member comprising an edge portion interacting in a fluid-tight manner with a portion of the annular flange of the capsule,
  • Such biodegradable/compostable capsule, system and method ensure a complete and efficient extraction of the capsule with an optimised consumer experience both in relation to the sensory profile of the coffee and to the processing of the capsule in the beverage preparation machine.
  • Figure 1 is a perspective view of an embodiment of a capsule according to the present invention.
  • Figure 2 is a side view of the capsule of Figure 1.
  • Figures 3A and 3B are schematic and partial longitudinal sectional view of the capsule of Figure 1 when it is enclosed in a capsule enclosing member of a beverage preparation machine before and after interaction of the enclosing member with the capsule of figure 1.
  • Figure 4A is a schematic cross-sectional view of the cup-shaped body of the capsule presenting the variation of the porosity of the material on the different portions of the cup-shaped body.
  • Figure 4B is an enlarged view of the portion of Figure 4A indicated by arrow Wl.
  • Figure 5 is a side cross-sectional view presenting the interaction of the enclosing member of the beverage preparation machine with the capsule's portion presented in Figure 4B.
  • Figure 6 is a longitudinal cross-section of a brewing unit of a beverage preparation machine in which the capsule cage hosts a capsule.
  • FIGs 1 to 5 a proposed embodiment of a capsule C according to the invention, for the preparation of a beverage in a beverage preparation machine, is shown.
  • the capsule aims at being inserted inside the beverage preparation machine to be extracted as visible in Figure 3A and 3B.
  • This capsule as presented in detail in Figures 1 and 2 comprises a cup-shaped body 1 opening at a first end and a closing membrane 2 (in Figure 2) for closing the cup-shaped body 1 at the opening location.
  • the cup-shaped body 1 is made of cellulose-based material, cellulose pulp in the proposed embodiments, and is therefore biodegradable, preferably compostable.
  • cellulose pulp refers to a pulp comprising cellulose fibres in a percentage higher than 50% by weight, preferably ranging from 80% to 100% by weight.
  • cellulose fibres refers to fibres having a wood and/or a wood free origin.
  • the fibres are: hard wood cellulose fibres, soft wood cellulose fibres, wheat fibres, corn fibres, bagasse fibres, bamboo fibres, hemp fibres, cotton fibres, other similar vegetable or plant fibres, or a combination thereof.
  • the cup shaped body of the capsule is preferably obtained by moulding in a mould a dry or wet, preferably wet, cellulose pulp.
  • the cup-shaped body 1 may be shaped from a sheet made of cellulose pulp, by deforming it into a mould to confer to the sheet the desired cup shape, as usual for the skilled person.
  • the cup-shaped body 1 comprises at least a bottom wall 4 (closing the cup-shaped body at its second end), a tubular lateral wall 5, an annular flange 3 connected to the lateral wall 5 for the closing membrane 2 to seal thereon and an outwardly extending rim portion 6 connected to the annular flange 3.
  • the cup-shaped body 1 is preferably revolutionary symmetrical.
  • the tubular wall 5 has a frustoconical shape, with a circular cross section and with an increasing diameter towards the annular flange 3.
  • the lateral tubular wall 5 when seen in a side view (shown in Figure 2), is inclined with respect to a longitudinal axis A of the cup-shaped body 1, in a first inclination direction Ml (shown in Figures 2 and 4B).
  • the bottom wall 4 preferably comprises a first inclined wall 4A and a second wall 4B, so as to delimit a shallow concave volume.
  • the first inclined wall 4A preferably has a frustoconical shape, with a circular cross section and with an increasing diameter towards the lateral wall 5.
  • the second wall 4B is preferably flat (as shown in Figure 2) or convex (from the point of view of the cavity 1A, i.e., protruding internally towards the cavity 1A - see Figure 4A).
  • the cup-shaped body 1 also comprises stiffening portions 7 , which are disposed between the lateral side wall 5 and the bottom wall 4 to stiffen the cup-shaped body of the capsule.
  • the stiffening portions 7 aim at stiffening the bottom wall 4 that constitutes a perforation region to be perforated by one or more penetrator element 12 (shown in Figures 3A and 3B) of the beverage preparation machine.
  • the annular flange 3 comprises a first portion 3A having specific material and surface characteristics and a second portion 3B adjoining the first portion 3A. Furthermore, the annular flange 3 comprises on its side facing the opening of the cup-shaped body 1 a flat surface 3C for the closing membrane 2 to be sealed onto.
  • the rim portion 6 outwardly extends from the second portion 3B of the annular flange 3, as a curved and/or curled extension 6A.
  • portion 3A is integral with both the lateral wall 5 and said annular flange 3 of the capsule. Hence, portion 3A is also made of cellulose pulp.
  • the cellulose-based material of the first portion 3A of the annular flange 3 has a porosity comprised between 30% and 70%, preferably between 50% and 70%.
  • An indication of the porosity of the different portions of the capsule body 1 is indicated schematically in Figures 4A, 4B and 5. The porosity of the different portions are indicated with different hatches.
  • Porosity may generally be measured using one of the following methods, the below list being non-exhaustive.
  • Optical methods e.g., determining the area of the material versus the area of the pores visible under the microscope.
  • Imbibition methods i.e., immersion of the porous sample, under vacuum, in a fluid that preferentially wets the pores.
  • the first portion 3A is intended to cooperate with an edge 8 of a capsule enclosing member 9 of a beverage production machine 10 as shown in
  • At least one edge 8 of a capsule enclosing member 9 of the beverage preparation machine 10 cooperates with the first portion to provide a tight engagement.
  • this cooperation thanks to the specific surface characteristics of the first portion 3A of the annular flange 3 allows improving leak tightness between said enclosing member 9 and the capsule 1 during the preparation of the beverage during the preparation of the beverage.
  • This high porosity of (the cellulose pulp material) of the first portion 3A allows not only the edge 8 of the enclosing member 9 to contact efficiently the annular flange 3 (at the location of the first portion 3A) by penetrating the material of the first portion 3A but also to absorb water that stands in the capsule cage further to injection of water within the capsule by the beverage preparation machine.
  • the first portion 3A as part of the annular flange 3 is positioned proximate the side wall 5 and in continuity with the side wall 5.
  • the first portion 3A extends on the annular flange 3 over a radial distance dl comprised between 0.4 mm and 0.9 mm, preferably between 0.5 mm and 0.75 mm and is generally in close continuity with the side wall 5 of the cupshaped body 1.
  • the material density of the cellulose pulp of the first portion 3A of the annular flange 3 is comprised between 0.2 g/cm3 and 1 g/cm3, preferably between 0.4g/cm3 and 1 g/cm3, more preferably between 0.6 g/cm3 and lg/cm3.
  • density refers to the "volumetric mass density" of a material, which is the mass per volume unit of this material.
  • the material is a cellulose-based material, especially a pulp-based material having a grammage around 350 g/m2.
  • the given characteristics of the first portion 3A of the flange allows the edge 8 of the enclosing member 9, upon closure of the capsule cage, penetrating the first portion 3A when the capsule cage is closed.
  • the edge 8 is penetrating the first portion 3A to a depth that may be comprised between 0.4 mm to 0.7 mm depending on the thickness and softness of the cellulose-based material of the first portion 3A.
  • the controlled porosity of the first portion 3A of the annular flange 3 is hence important to improve the cooperation between the enclosing member 9 and the capsule and therefore to avoid leakage between the capsule cage of the beverage machine and the capsule.
  • This specific porosity of the cellulose pulp of the first portion 3A of the annular flange 3 may be obtained using different methods.
  • the use of a molding device having different molding parts that can be pressed and compacted according to different pressing and compacting parameter may lead to having portions of the capsule body with different thickness, density and porosity.
  • the shape, the dimensions, the porosity and the density of the first portion 3A of the annular flange 3 guarantee tightness during the beverage preparation. Tightness is achieved through local interaction, for example by compaction and/or deformation of the cellulose pulp of the portion 3A (as shown in Figure 4A).
  • the second portion 3B of the annular flange is outwardly extending from and in continuity with the first portion 3A and could be considered as an intermediate portion between the first portion 3A of the annular flange and the rim portion 6.
  • the second portion 3B extends over a radial distance d2 comprised between 0.5 mm and 0.9 mm starting from the first portion 3A and has a thickness ranging from 0.5 mm to 0.8 mm.
  • the thickness of the first portion 3A which ranges from 0.9 mm to 1.5 mm is greater than the thickness of the second portion 3B which ranges from 0.2 mm to 0.8 mm, a step is present between the first portion 3A and the second portion 3B.
  • the physical properties of the second portion 3B are tuned to limit the interaction with the enclosing member 9 in order to ease separation of the capsule from the enclosing member at the end of the extraction process.
  • the density of the second portion 3B is comprised between 0.45 and 1.8 g/cm3 and its porosity is less than 40%.
  • the rim portion 6 is the most outwardly extending portion of the capsule body 1. It is positioned in continuity of the second portion 3B of the annular flange 3 and therefore is integral with the annual flange 3 and side wall 5 and hence made of cellulose-based material.
  • the end portion 6A is represented as a curved portion in the Figures, however it may be of different and alternative geometry. For example a curled portion.
  • the rim portion 6 comprises an end portion 6A which comprises a treated region 6B.
  • the treated portion extends over the entire rim portion 6. However it may extend on a limited region of the rim portion 6.
  • the cellulose pulp is compressed.
  • the level of compression may vary depending on the needs and may reach a level where the cellulose pulp undergoes a physical modification to transition and reach a glassy state.
  • the treated region 6B when compared to a portion of the cup-shaped body that is not treated, for example the side wall 5 of cup-body 1 and/or the first portion 3A of the annular flange 3, the treated region 6B has a reduced thickness as well as a reduced porosity and water absorbency.
  • the cellulose-based material has a porosity that is less than 40%, preferably between 0% to 25% meaning that the pulp material is less permeable than the first portion 3A of the annular flange 3.
  • the thickness of the treated region is comprised between 0.2 mm and 0.5 mm which is more than 45% less than the first portion 3A of the annular flange 3.
  • the treated region 6B hence results in being stiffer and more brittle which is an advantage for the ejection of the capsule from the capsule cage once the capsule has been extracted.
  • the treated region 6B encompass the entire rim portion 6, including the end portion 6A with the curved area.
  • the treated region 6B may be obtained by compressing the rim portion with a force comprised between 17 kN and 45 kN during at least 1 to 2 seconds at a temperature between 150 and 220°C.
  • a post processing compression step may be implemented after moulding of the cup-shaped body 1.
  • the treated region 6B also extends to the second portion 3B of the annular flange 3 meaning that the rim portion 6 including the curved portion 6A and the second portion 3B are both treated, thereby becoming part of the treated region 6B.
  • the capsule is first inserted in the beverage preparation machine which as presented comprises a capsule holder portion 11 and a capsule enclosing member 9, the capsule enclosing member 9 comprising at least an edge portion 8 interacting in a fluid-tight manner with a portion 3A of the annular flange 3 of the capsule,
  • the machine further supplies conditioned fluid, generally water via liquid injection means 13 of the beverage preparation machine 10, to the beverage and/or foodstuff ingredient, generally roast and ground coffee, of the capsule via the fluid inlets, and
  • the beverage and/or foodstuff ingredient is then processed by the beverage machine and extracted to provide the consumer a beverage, generally coffee.
  • the beverage preparation machine 10 comprises the movable enclosing member 9 and the capsule holder 11 in the form of a support plate for supporting the closing membrane 2 of the capsule.
  • the enclosing member 9 is movable from an initial position (not shown), which allows the introduction of the capsule in the beverage preparation machine, and a brewing position.
  • Figure 3B shows the brewing position whereas Figure 3A shows an intermediate position in which the capsule cage is closing onto a capsule and Figure 6 shows a position in which the capsule cage is opening after the capsule has been extracted.
  • a processing unit comprising an electrical circuitry (not shown) controls the injection of pressurized liquid by the liquid injection means 13 into the capsule through inlet openings formed by one or more penetrator element 12 of the beverage preparation machine 10.
  • the (three) penetrator elements 12 are designed for piercing the bottom wall 4 of the cup-shaped body 1.
  • the closing membrane comes into interaction with the support plate 11 which opens the closing membrane and allows the beverage to flow out of the capsule.
  • the capsule is hooked by capsule catchers 14 of the enclosing member 9 and once the extraction of the capsule is finished, the capsule cage opens and the enclosing member 9 steps back.
  • the capsule catchers 14 ensure that the capsule does not remain stuck onto the capsule holder 11 of the capsule cage.
  • the capsule rim portion 6 encounters capsule ejectors 15 of the brewing unit and the capsule is fully released and fall in the ejection channel 16. The capsule can then fall by gravity into the capsule bin (not shown) of the beverage preparation machine.
  • the closing membrane 2 of the cellulose pulp-based capsule C is made in a known material, for example, it may integrate biodegradable polymeric film layers.
  • the closing membrane 2 is made of at least a home compostable polymer so that it is possible to throw it and more preferably also the cup shaped body in the household compostable waste.
  • the closing membrane 2 may be flat, i.e., non-formed in a three- dimensional shape.
  • the closing membrane 2 is not specifically detailed in the Figures however, to ensure an optimised extraction it may be conceived as a laminate comprising at least, a carrier layer, a filter layer and a gas (oxygen for example) and/or moisture barrier layer.
  • the closing membrane 2 preferably further comprises a sealing layer oriented towards the cavity 1A of the cup-shaped body 1.
  • the closing membrane 2 may take a convex form, i.e., protruding externally with respect to the cavity 1A, (as shown in Figure 2) if the capsule has an internal pressure of gas above atmospheric pressure.
  • the closing membrane 2 is sealed onto the annular flange 3 on the side of the cup shaped body opening, in order to close the capsule after it is filled with the beverage ingredient.
  • the cup shaped body 1 made of molded cellulose pulp, comprises a barrier layer 20, the barrier layer 20 is at least barrier to oxygen and is made of at least one, preferably several layers.
  • the barrier liner 20 may also integrate a moisture/water vapor barrier function.
  • the barrier liner 20 is attached in a known manner to the inner surface of the cellulose pulp cup shaped body.
  • the barrier liner 20 is laminated on the inside and/or outside surface of said body.
  • the barrier liner 20 is made of at least a home compostable polymer, so that it is possible to throw the capsule or at least the cupshaped body in the household compostable waste.
  • the multilayer barrier liner comprises a core layer having oxygen and/or water vapor barrier properties, surrounded by a sealing layer for sealing said barrier liner to the cellulose pulp material.
  • the barrier liner may comprise one or more of following layers:
  • an outermost polymeric layer comprising a biodegradable polymer selected within the list of: polybutylene succinate (PBSA / bioPBS), polybutylene adipate terephthalate (PBAT), starch, cellulose derivates, polylactic acid (PLA), polyhydroxyalcanoates (PHA), or a combination thereof,
  • PBSA / bioPBS polybutylene succinate
  • PBAT polybutylene adipate terephthalate
  • starch starch
  • cellulose derivates polylactic acid (PLA), polyhydroxyalcanoates (PHA), or a combination thereof
  • first tie layer comprising a biodegradable modified or functionalized polyolefin
  • barrier layer comprising a polymer selected within the list of: butenediol vinyl alcohol copolymer (BVOH), polyvinyl alcohol (PVOH), a vinyl alcohol polymer or copolymer, a polyglycolide (PGA) or a combination thereof,
  • BVOH butenediol vinyl alcohol copolymer
  • PVH polyvinyl alcohol
  • PGA polyglycolide
  • a second tie layer comprising a biodegradable modified or functionalized polyolefin
  • an innermost polymeric layer comprising a biodegradable polymer selected within the list of: polybutylene succinate (PBSA), polybutylene adipate terephthalate (PBAT), starch, cellulose derivates, polylactic acid (PLA), polyhydroxyalcanoates (PHA) or a combination thereof.
  • PBSA polybutylene succinate
  • PBAT polybutylene adipate terephthalate
  • PHA polyhydroxyalcanoates
  • the barrier liner 20 is provided at all the inner surfaces of the cup-shaped body 1, such as to delimit at least the entire cavity 1A for housing the beverage substance.
  • the barrier liner 20 is made of a known mono or multilayer polymeric liner, comprising for example a polymer of non-fossil origin or a BioSource polymer, and is attached to the inner surface of the cellulose pulp cup shaped body of the capsule.
  • the cup-shaped body may comprise a coating integrating an oxygen and/or water vapor barrier material.
  • the barrier to oxygen/ water vapor for both the closing membrane and the cup shaped body is selected to provide a sufficient shelf life depending on the nature of the beverage ingredients.
  • the shelf life expected may be of 12 months.
  • the cup shaped body 1, the closing membrane 2 and the barrier liner 20 are made of home compostable materials (for example in one or more of the materials listed above) so, that it is possible to throw this body it in the household compostable waste.
  • the complete capsule is fully biodegradable, most preferably compostable.
  • the capsule C is interacting with the beverage preparation machine 10 as previously described.
  • the capsule C and the edge 8 of the enclosing member 9 of the beverage preparation thanks to the properties of the first portion 3A of the annular flange 3, are interacting with an improved leak tightness during the beverage preparation.
  • the capsule after extraction does not stick onto any parts of the capsule cage so that the capsule is correctly ejected and removed from the capsule cage.
  • the increased local density of the treated region 6B compared to the other portions of the capsule body 1
  • tilting of the capsule in/at the entrance of the ejection channel is reduced and the capsule falls directly into the capsule bin (not shown) of the beverage preparation machine.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Apparatus For Making Beverages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Wrappers (AREA)

Abstract

Une capsule biodégradable et/ou compostable destinée à être utilisée avec une machine de préparation de boisson destinée à préparer une boisson et/ou un produit alimentaire de celle-ci est divulguée. La capsule comprend un corps cupuliforme et une membrane de fermeture destinée à fermer le corps cupuliforme, les deux éléments définissant une cavité fermée pour une boisson et/ou un produit alimentaire, de préférence du café torréfié et moulu, et une doublure interne ou un revêtement présentant une fonction barrière, fournissant une fonction barrière au corps cupuliforme. Le corps cupuliforme est composé d'un matériau à base de cellulose, de préférence d'un matériau à base de pâte moulée et comprend une paroi inférieure, une paroi latérale latérale tubulaire, une bride annulaire reliée à la paroi latérale pour que la membrane de fermeture soit scellée sur celle-ci, et une partie de rebord s'étendant vers l'extérieur reliée à la bride annulaire. La bride annulaire est composée d'un matériau à base de cellulose et comprend une première partie dans laquelle le matériau à base de cellulose présente une porosité comprise entre 30 % et 70 %, de préférence entre 50 % et 70 % et la première partie de la bride annulaire coopère avec un bord d'un élément d'enveloppement de capsule de la machine de préparation de boisson destiné à améliorer l'étanchéité pendant la préparation de la boisson.
PCT/EP2024/071404 2023-08-03 2024-07-29 Capsule pour la préparation d'une boisson Pending WO2025026960A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP23189361 2023-08-03
EP23189361.1 2023-08-03

Publications (1)

Publication Number Publication Date
WO2025026960A1 true WO2025026960A1 (fr) 2025-02-06

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2024/071404 Pending WO2025026960A1 (fr) 2023-08-03 2024-07-29 Capsule pour la préparation d'une boisson

Country Status (3)

Country Link
AR (1) AR133461A1 (fr)
TW (1) TW202515797A (fr)
WO (1) WO2025026960A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4663574A1 (fr) * 2024-06-13 2025-12-17 Euro-Caps Holding B.V. Capsule à base de fibres de cellulose avec une bride comprenant une région de bride annulaire radialement intermédiaire formant barrière aux liquides.

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0512468A1 (fr) 1991-05-10 1992-11-11 Societe Des Produits Nestle S.A. Cartouche fermée pour la confection d'une boisson
EP0512470A1 (fr) 1991-05-08 1992-11-11 Societe Des Produits Nestle S.A. Procédé d'extraction de cartouches fermées et dispositif pour sa mise en oeuvre
EP1165398A1 (fr) 1999-03-18 2002-01-02 Societe Des Produits Nestle S.A. Cartouche etanche destinee a fabriquer une boisson
EP1646305A1 (fr) 2003-07-10 2006-04-19 Nestec S.A. DISPOSITIF POUR L’EXTRACTION D’UNE CAPSULE
EP1654966A1 (fr) 2004-10-25 2006-05-10 Nestec S.A. Capsule avec des moyens d'étanchéité
EP2142054A1 (fr) 2008-03-20 2010-01-13 Nestec S.A. Dispositif de production de boisson pour produire une boisson à partir d'une capsule à usage unique
WO2015177591A2 (fr) * 2014-05-23 2015-11-26 Biserkon Holdings Ltd. Capsule et dispositif pour la préparation de boissons et procédé de fabrication d'une capsule
WO2021165869A1 (fr) * 2020-02-19 2021-08-26 Sarong Societa' Per Azioni Capsule de boisson
WO2023286008A1 (fr) * 2021-07-16 2023-01-19 Sarong Societa' Per Azioni Capsule de préparation de boissons

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0512470A1 (fr) 1991-05-08 1992-11-11 Societe Des Produits Nestle S.A. Procédé d'extraction de cartouches fermées et dispositif pour sa mise en oeuvre
EP0512468A1 (fr) 1991-05-10 1992-11-11 Societe Des Produits Nestle S.A. Cartouche fermée pour la confection d'une boisson
EP1165398A1 (fr) 1999-03-18 2002-01-02 Societe Des Produits Nestle S.A. Cartouche etanche destinee a fabriquer une boisson
EP1646305A1 (fr) 2003-07-10 2006-04-19 Nestec S.A. DISPOSITIF POUR L’EXTRACTION D’UNE CAPSULE
EP1654966A1 (fr) 2004-10-25 2006-05-10 Nestec S.A. Capsule avec des moyens d'étanchéité
EP2142054A1 (fr) 2008-03-20 2010-01-13 Nestec S.A. Dispositif de production de boisson pour produire une boisson à partir d'une capsule à usage unique
WO2015177591A2 (fr) * 2014-05-23 2015-11-26 Biserkon Holdings Ltd. Capsule et dispositif pour la préparation de boissons et procédé de fabrication d'une capsule
WO2021165869A1 (fr) * 2020-02-19 2021-08-26 Sarong Societa' Per Azioni Capsule de boisson
WO2023286008A1 (fr) * 2021-07-16 2023-01-19 Sarong Societa' Per Azioni Capsule de préparation de boissons

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4663574A1 (fr) * 2024-06-13 2025-12-17 Euro-Caps Holding B.V. Capsule à base de fibres de cellulose avec une bride comprenant une région de bride annulaire radialement intermédiaire formant barrière aux liquides.

Also Published As

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AR133461A1 (es) 2025-10-01
TW202515797A (zh) 2025-04-16

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