WO2006115414A1

WO2006115414A1 - Device for preparing a drink

Info

Publication number: WO2006115414A1
Application number: PCT/NL2006/050102
Authority: WO
Inventors: Antonio Giuseppe Perra
Original assignee: 4Sight Innovation B.V.
Priority date: 2005-04-27
Filing date: 2006-04-27
Publication date: 2006-11-02
Also published as: WO2006115396A1; WO2006115414A9

Abstract

The invention relates to a device for preparing a drink, comprising: a container, which container is manufactured at least partially from a disintegrable material, and at least one additive comprising water received in the container for the purpose of preparing a drink, wherein the container is adapted to allow release of the additive during disintegration in order to prepare the drink. The invention also relates to a drink, which drink is prepared by applying at least one device according to the invention.

Description

Device for preparing a drink

The device referred to in the preamble for preparing a drink by allowing release of an aqueous additive after disintegration of a container is known. The additive here generally forms an extract or concentrate which, after disintegration of the container, can be mixed with a liquid, usually water, for the purpose of preparing a drink. The additive can be kept liquid in relatively simple manner by means of the water forming part of the additive, this being especially advantageous particularly in the manufacture of the device and the subsequent preparation of a drink. An example of preparing a drink by means of the known device is the preparation of coffee by allowing disintegration in hot water of a container in which a measured quantity of aqueous coffee extract is received, whereafter the coffee extract will be diffused through the hot water. The advantage hereof is that coffee can be prepared in relatively simple and efficient manner. In addition to the above stated advantages, the known device also has several drawbacks. A significant drawback of the known device is that the moisture present in the additive generates an environment in the additive which stimulates the development of micro-organisms in the additive. Micro-organisms, such as fungi, bacteria and yeasts, are important causes of deterioration and diseases whereby the shelf-life of the known device is limited.

The invention has for its object, while retaining the advantages of the prior art, to provide a longer lasting device for preparing a drink.

The invention provides for this purpose a device of the type stated in the preamble, characterized in that the water activity of the additive is lower than 0.90. The water activity, also usually referred to with the a_w value, is a measure (from 0 to 1) of the amount of free water present in a product, and thereby of the amount of water available for the growth of micro-organisms. Research has shown that reducing the water activity of the additive to a value lower than 0.90 results in a significant improvement in the shelf-life of the device, since micro-organisms causing deterioration cannot develop, or hardly so, in the additive with the limited water activity. The water activity of the additive is preferably lower than 0.86, and more preferably lower than 0.80. It has been found that at a water activity lower than 0.86 there can take place no growth of pathogenic micro-organisms and furthermore no growth of bacteria and yeasts causing deterioration, and therefore no metabolism and no toxin formation. Furthermore, at a water activity lower than 0.80 the growth of fungi which cause deterioration can likewise be prevented, whereby the device can be given an even longer shelf-life. Deterioration of the device, and in particular change in the aroma, colour, flavour, texture and safety in respect of consumption of the device, can hereby be prevented. The container forming part of the device will usually be embodied as a capsule, which capsule substantially disintegrates after the capsule has been brought into contact with a (bulk) liquid, usually water, which serves as raw material for the drink to be made. The additive will herein be received in the capsule. Drink can for instance be understood to mean coffee, tea or soft drink. The additive will generally be wholly or partially soluble in the drink or mixable with the drink. Disintegrable is understood to mean the loss of a sealing structure through the action of the drink, whereby the layer becomes porous, falls apart or even dissolves wholly or partially in the drink. The drink will generally consist substantially of water, but can also comprise other drinkable components such as alcohol. The ability of the layer to disintegrate is preferably optimized with the drink for which the additive is intended, such as for instance cold or hot water, or an alcoholic drink with a determined alcohol percentage. It is noted that the device can also be applied for the preparing and/or enriching of cooked dishes, for instance for enriching a sauce or a soup, and is therefore not necessarily limited to the application of preparing a drink.

In a preferred embodiment the additive also comprises glycerol, wherein the mass ratio of glycerol : water lies between 1 : 1 and 1 : 8. The mass ratio of glycerol : water more preferably lies between 1 : 1 and 1 : 6, and more particularly between 1 : 1 and 1 : 3. It has been found that the addition of glycerol to the additive reduces the quantity of free water in the additive without the absolute amount of water in the additive having to be reduced. By applying a mass ratio of glycerol : water lying in the above stated range(s) the additive can on the one hand be kept sufficiently liquid to allow facilitated manufacture and application of device, and the amount of free water in the additive can on the other hand be limited so as to enable a considerable improvement in the shelf-life of the device. The increase in the relative quantity of glycerol relative to said 1 : 1 mass ratio will result in a relatively viscous, not very liquid additive which on the one hand will dissolve, or at least disintegrate, with relative difficulty in the drink to be prepared, and which on the other hand will be relatively difficult to pump, which also makes the production process of the device significantly more difficult. Further reducing the relative quantity of glycerol relative to the above stated 1 : 8 ratio will generally result in an unacceptable increase in the water activity of the additive, which will usually drastically reduce the shelf-life. The particular preferred range of 1 : 1 to 1 : 3 is especially advantageous since at a mass ratio of glycerol to water falling within this range the water activity is generally lower than the limit value of 0.80 stated in the foregoing.

The additive is preferably substantially liquid within the temperature range between 0 and 100⁰C which - as stated above - will considerably facilitate manufacture of the device as well as make the drink easier to prepare. In liquid form an additive mixes relatively quickly and easily with the drink after disintegration of the container. The stated temperature range covers the temperature of cold drinks (for instance iced water), of hot drinks (between 40 and 60⁰C), and the temperature of heated drinks (for instance boiling water) which can only be consumed after cooling. The same consideration otherwise also applies for the material from which the container is made; it is preferably suitable for dissolving within a temperature range between 0 and 100⁰C. In addition to the mass ratio of glycerol : water, it is also important to limit the percentage by mass of glycerol in the additive so as to be able to guarantee the fluidity of the additive. In a preferred embodiment the percentage by mass of glycerol in the additive therefore lies between 5 and 10%. The percentage by mass of water in the additive also amounts to at least 15% so as to be able to guarantee sufficient fluidity. In the case where the additive comprises a coffee extract, the moisture percentage in the additive preferably amounts to about 42% by mass. In the case the additive comprises a tea extract, the moisture percentage in the additive preferably amounts to about 30% by mass. It is advantageous if the additive comprises at least one flavouring. The drink can thus be enriched in simple manner with a desired flavour. The flavouring can otherwise comprise a mixture of a plurality of flavour components. The flavouring is preferably chosen from the following group: tea, coffee, soft drink concentrate (soft drink extract), coffee creamer, sugar, cocoa, honey, cinnamon and fruits such as lemon, lime, alcohol, alcoholic drinks and in particular liqueurs. Such flavourings can give a cold or hot drink a desired taste. The flavouring is preferably incorporated in the additive in concentrated form. A concentrated solution, a gel matrix in which the flavouring is incorporated or a solid can be envisaged here.

In a preferred embodiment, the additive comprises at least one colouring agent. Using a colouring agent an attractive and recognizable colour can be given to the additive so that it is apparent to a user which type of additive is held in the container. Using the colour the measure of for instance a flavouring forming part of the additive can also be visualized.

In order to be able to prevent an adverse effect on an inner side of the container directed toward the additive due to water present in the additive, the additive preferably comprises in addition to glycerol at least one other polyol, preferably a hygroscopic polyol. A hygroscopic polyol has a relatively high osmotic value. Application of a hygroscopic polyol retains water present in the additive, whereby it is possible to prevent the container being disintegrated from inside by the additive itself. In a particular preferred embodiment polydextrose is applied as (hygroscopic) polyol. Polydextrose forms a low-calorific, soluble polyol with relatively neutral flavour which increases the osmotic pressure in the additive. Polydextrose herein has both a binding and a conserving effect. Polydextrose can moreover be applied in the additive as filler.

It is also possible to envisage applying other hygroscopic polyols in the additive in addition to or instead of polydextrose.

Examples of polyols are fructose, sorbitol, xylitol or polyglycitol. It is also possible to envisage making use of low-hygroscopic polyols. Examples hereof are mannitol, lactitσl, isomaltitol and maltitol. It is advantageous if the additive, or at least one component forming part of the additive, is substantially freeze-dried. Freeze-dried additives have a long storage life. Freeze-dried additives moreover dissolve relatively quickly when mixed with the drink.

In a preferred embodiment the container is manufactured at least partially from a substantially water-soluble material. After the dissolving the device does not therefore leave any solids behind in the drink, whereby the enriched drink is pleasant to drink. Water-soluble additives can be widely applied in most types of drink. In preference the additive is relatively readily water-soluble, with a solubility of at least 100 grams of additive per litre of water at 20⁰C. The water-soluble material preferably comprises substantially water-soluble gelling agent. A suitable gelling agent forms a gel which has sufficient strength and stability to store the additive for several months, wherein the gel dissolves in water well and relatively quickly when in contact with a drink. A suitable gelling agent is preferably chosen from the following edible gelling agents: polysaccharides, alginates, agar, gelatine, starch, glycerol, glycol, gums, such as xanthan gum, 'locust bean gum' and hydrocolloids.

It is advantageous if at least a part of the container is substantially transparent. The content of the container can thus be inspected by a user. In such a way it is easier to distinguish devices provided with different types of additive. This is particularly useful if the additive is provided with a colouring agent.

Although the container can be adapted as a carrier structure or matrix structure into which the additive is incorporated, the container is preferably formed by a material layer which is arranged as a shell round the additive. The container is preferably manufactured at least partially of gelatine. Gelatine, also usually referred to as a soft- gel, is an annual byproduct obtained during the slaughter of animals. Gelatine is relatively inexpensive and in general relatively easily obtainable. In an alternative preferred embodiment the container is manufactured at least partially from a vegetable substance, such as for instance starch and/or a vegetable fibrous product, in particular cellulose. Such vegetable containers are usually referred to as Vegicaps. In a particular preferred embodiment the container comprises carrageen (an extract of purple seaweed) and maize starch in order to provide a stable container which moreover prevents the transfer of pathogenic micro-organisms. From a health viewpoint the Vegicaps are generally preferred to the soft-gel caps. In a preferred embodiment the surface area of the outer side of the container is greater than the surface area of the outer side of a sphere of the same volume as the container. In such a manner a relatively great contact surface with the drink is obtained, whereby the disintegration of the layer and release of the additive will progress relatively quickly. The surface area of the outer side of the layer is preferably at least four times greater than the surface area of the outer side of a sphere of the same volume.

It is advantageous if the outside of the container has a substantially rectangular form. Such a container can be stacked efficiently with other devices according to the invention of we same form. Particularly advantageous are containers with a beam shape, and more particularly a cube shape. The surface area of such a container is relatively large, so that the layer disintegrates relatively quickly through the action of drink thereon and the additive is released relatively quickly. Ih a preferred embodiment however, the device takes a substantially spherical form. A spherical device is relatively simple to manufacture, wherein material stresses in the container of the device can moreover be equalized in a relatively efficient manner. It will be apparent that other forms are by no means precluded.

The outer side of the layer is preferably at least partly profiled. A relatively large surface area is thus obtained, whereby the additive, just as the above described preferred embodiments, is released relatively quickly from the container in contact with the drink (to be prepared). A profiled surface also makes it easier to handle the device. The container is preferably provided with two opposite profiled surfaces so that the container can be manipulated relatively easily, for instance by a clamping means as known for use with sugar lumps, or by means gripping between thumb and forefinger.

In a preferred embodiment, the outer side of the container is provided with at least one cavity. A relatively large external surface area of the container can thus be obtained in relatively simple manner, whereby the container will generally disintegrate relatively quickly in a (bulk) liquid, usually water, so that the additive can be released relatively quickly. This cavity itself therefore does not contain any additive. The cavity can be for instance a recess or a channel intersecting the container) The cavity also enables easier manipulation of the container by using the cavity as point of engagement, for instance for a finger, spoon or stirrer.

The device is preferably provided with information which can be discerned by a person. The device can thus be identified by a user. This information is preferably related to the nature of the additive in the container.

This information can be formed by visually discernible information such as the colour of the container. The colour of the container can be related to the nature of the content, such as red for coffee, green for cappuccino, blue for tea.

The visual information can further be formed by letters or symbols, optionally coloured, arranged on the container. Visual information on a transparent layer is preferably arranged on the side of the layer directed toward the additive. The visual information is readily visible through the transparent layer, and also protected against wear.

It is otherwise also possible for the information discernible by a person to be formed by smell. A container with coffee can then for instance be provided with a coffee aroma.

It is advantageous if the device is provided with an engaging element for fixing the device in a drink container. Using such an engaging element the device can be placed in controlled manner into contact with drink in the drink container. The engaging element can for instance be a hook-like element for fixing to an edge of a cup, glass or mug. The engaging element is preferably formed from the same material as the container, and is thus also disintegrable in contact with the drink. The engaging element can thus be dissolved in the drink so that the amount of waste is minimized.

In another preferred embodiment the container is adapted for separate encapsulation of different additives. Additives, which are preferably not stored in each others vicinity, can hereby still be applied together in the invention. Another field of application of this preferred embodiment lies in allowing sequential release of the different additives during disintegration of the container. Specific effects can hereby be achieved, such as the initial release of a foaming agent in the preparation of cappuccino, optionally together with a milk product, whereby an attractive white layer of foam is obtained, and subsequently releasing the coffee extract for preparing the brown coffee under the layer of foam without the layer of foam becoming brown.

It is of course possible here to use a container with two different cavities. The difference in time of the release of the products can be achieved by a suitable choice of material or by providing the relevant measures, such as wall thickness, in the design. In a particular preferred embodiment the device comprises a plurality of concentric containers, wherein an additive is arranged in the inner container, and wherein an additive is also arranged between the inner container and at least one container enclosing the inner container. A difference in release time is hereby obtained in structurally simple manner.

The invention also relates to a drink, which drink is prepared by applying at least one device according to the invention. The drink is preferably formed here by coffee, tea or soft drink. It will however be apparent that other types of drink can also be prepared by applying the device according to the invention.

A container according to the invention is preferably manufactured by performing the following steps of: manufacturing a container in the form of a capsule and arranging the additive in the capsule. It is possible here for the additive to be arranged in the capsule during production of the capsule, but it is also possible for the additive to be arranged in an empty capsule and for the capsule to be closed after arranging of the additive. The choice between both theoretical possibilities is determined by the production process, the materials applied and their properties.

It is thus possible for instance for the additive to be arranged in the form of a moist powder or a moist granulate. As already stated above however, a substantially liquid additive is preferably applied.

It has thus been found by the inventors that, when a so-called 'hard gel' is applied as material from which the capsule is manufactured and when the capsule consists of two halves, it is attractive that, after filling of a capsule half, the capsule is joined together with the remaining capsule half. This embodiment is particularly attractive in the cappuccino application already mentioned above. The invention more particularly provides a method suitable for the 'capsule within a capsule' concept. A sub-capsule is here initially filled with a first additive and the sub- capsule is then placed in a capsule half, which capsule half is joined together with the second capsule half after the addition of a second additive.

The invention also provides a method for preparing a drink using a device according to the invention, wherein the container is brought at least partly into contact with the drink, whereafter the additive is released from the container through disintegration of the disintegrable layer under the influence of the drink, whereafter the additive is mixed with the drink. Such a method makes it possible to prepare a drink relatively simply and relatively quickly. The use of the device according to the invention is particularly useful in professional situations, such as for instance a cafe or restaurant. The use of the device according to the invention is particularly advantageous for enriching drinks in means of transportation such as an aircraft, train or bus, wherein the preparation facilities are generally limited. Using the invention a wide variety of enriched drinks can thus still be offered in such a situation by using a large selection of devices according to the invention with different additives.

In the manufacture of the containers use is made of a mould to determine the form of the container. The invention therefore also relates to such a mould or other type of form-determining tool. It has been found from the foregoing that a rectangular or even square shape of the container is particularly attractive. The invention then also relates to a form-determining tool which is adapted to manufacture a container with such a form.

The invention will be further elucidated on the basis of non-limitative exemplary embodiments shown in the following drawings. Herein:

figures la-Id show several preferred embodiments of a device according to the invention; figure 2 shows the use of a device according to the invention; figure 3 shows a schematic perspective view of a specific embodiment of the invention; figure 4 shows a cross-sectional view of yet another embodiment; and figures 5a and 5b show schematic cross-sections of two other preferred embodiments of a device according to the invention. Figure Ia shows a preferred embodiment of a device 1 according to the invention. The device comprises a substantially cube-shaped container 2 in the form of a water-soluble gel capsule 2, in which a liquid coffee concentrate is received. The wall of gel capsule 2 consists of a transparent layer manufactured from a water-soluble gel through which the coffee concentrate is visible. The coffee concentrate contains both the flavourings and the aromatic substances and colouring agents of coffee hi a concentration which, when diluted in a volume of hot water in a normal coffee cup (150-300 ml), is comparable to a cup of freshly made coffee. A brand is shown graphically on the inside of the transparent layer. When gel capsule 2 is placed into hot water the transparent layer dissolves, whereby the concentrate is released and can mix with the hot water. The thus enriched hot water is comparable to freshly made coffee.

Figure Ib shows a device 5 comparable to the device of figure Ia. However, in this cube shape 5 a channel 6 is arranged from one side to the opposite side. A surface area increase of gel layer 7 is thus realized, whereby gel layer 7 dissolves relatively quickly in contact with water and whereby the concentrate is thus released relatively quickly from container 5.

Figure Ic shows another alternative embodiment of the invention in which device 10 is provided with a container 11 in the form of a curved hook. The container is formed from a water-soluble layer in which an additive for a drink is enclosed. In contact with a drink the water-soluble layer will dissolve in the drink so that the additive is released. Using hook 12 the container 11 can be fixed on the edge of for instance a cup or other drink container. The position of container 11 can thus be stabilized in use. The substantially elongate form of the container is advantageous, since the device can thereby also be used to stir the drink, whereby dissolving of the water-soluble layer and mixing of the additive with the drink is brought about relatively quickly.

Figure 1 d shows a further alternative embodiment of a device 15 according to the invention. A substantially spherical container 16 is formed from a water-soluble gel layer and contains a freeze-dried, water-soluble additive. Container 16 is provided with a cavity 17 in the form of a channel through the container. This creates a relatively large surface area, whereby the water-soluble gel layer dissolves more quickly so that the drink can penetrate the container to dissolve the water-soluble additive. Further increase in the area of container 16 is realized by a profile arranged over the surface of container 16. In addition to accelerating the dissolving of the additive in the drink, profile 18 also provides an improved grip on device 15 so that it is easier to handle.

Figure 2 shows how a device 21 according to the invention is placed by hand 20 into a drink container 22 with drink 23. By dissolving an outer layer disintegrable by the drink an additive is released from device 21 by which the drink is enriched. Drink 23 could in this case be for instance tea to which is added a device 21 filled with honey. For accelerated, homogeneous mixing of the additive with drink 23, the drink to which device 21 is added can optionally be stirred.

Container 25 shown in figure 3 has a rectangular shape for enlarging the external area and thereby accelerating the dissolving process. Container 25 is provided with two cavities 26 respectively 27. Present in cavity 26 is for instance milk powder with a foaming agent 28, while instant coffee 29 is present in the other cavity 27. The wall thickness of a wall adjacent to cavity 26 is herein thinner than that of the other walls. This wall will hereby dissolve more quickly and the material present in cavity 26 will dissolve more quickly than the material present in the other cavity. In the above example this results in the milk powder with the foaming agent being dissolved first, whereby the white foam is formed before the coffee extract dissolves. It is otherwise also possible for both cavities to be reached practically simultaneously by the drink. Such an embodiment is important for substances which are preferably not stored in contact with each other, such as for instance a liquid soup extract and croutons which are used for preparing soup. This is also important in a combination of for instance coffee with liqueur.

Figure 4 shows another embodiment wherein not only a first material 31 is present in an external container 30, but there is also an internal container 32, which in turn is filled with a second material 33. Because the internal container 32 can only be reached by the drink when the external container has been dissolved, the same effect is achieved herein as in the embodiment shown in figure 3, i.e. sequential release of the substances stored in the cavities. The above stated embodiments relate to two different cavities, the content of Which is released successively; it falls within the invention to apply this measure for a greater number of cavities, for instance three. It is thus also possible to combine this embodiment with that of a capsule; this then results in a combination of two capsules, the one placed in the other.

Figure 5a shows a schematic cross-section of another preferred embodiment of a device 34 according to the invention. Device 34, usually referred to as a capsule, comprises a shell-like (spherical) container 35 in which a substantially liquid additive 36 is received for preparing coffee. Container 35 is manufactured from a disintegrable material, wherein container 35 disintegrates specifically after the container has been brought into contact with (hot) water for the purpose of preparing the drink of coffee. The substantially liquid additive 36 is shown here as a pie chart in order to visualize the composition of additive 36. Additive 36 comprises in this exemplary embodiment 28% by mass of polydextrose solution 37; 7% by mass of glycerol 38; 20% by mass of spray- dried coffee 39 in powder form; and 45% by mass of liquid coffee extract 40. The total moisture content in additive 36 amounts to about 42.5% by mass. The mass ratio of glycerol : water thus amounts to about 1 : 6. Tests have shown that this ratio results in a water activity of additive 35 of about 0.88.

Figure 5b shows a schematic cross-section of an alternative preferred embodiment of a device 41 according to the invention. Device 41 once again comprises a shell-like (spherical) container 42 in which a substantially liquid additive 43 is received for preparing tea. Container 42 is manufactured from a disintegrable material, wherein container 42 disintegrates specifically after the container has been brought into contact with (hot) water for the purpose of preparing the drink of tea. The substantially liquid additive 43 is shown as a pie chart in order to visualize the composition of additive 43. In this exemplary embodiment additive 39 comprises about 84% by mass of polydextrose solution 44; 10% by mass of glycerol 45; 3% by mass of spray-dried tea 46 in powder form; and 3% by mass of liquid tea extract 47. The total moisture content in additive 43 amounts to about 31% by mass. The mass ratio of glycerol : water thus amounts to about 1 : 3. Tests have shown that this ratio results in a water activity of additive 39 of about 0.79. It will be apparent that the invention is not limited to the exemplary embodiments shown and described here, but that within the scope of the appended claims numerous variants are possible which will be self-evident to the skilled person in this field.

Claims

1. Device for preparing a drink, comprising: a container, which container is manufactured at least partially from a disintegrable material, and at least one additive comprising water received in the container for the purpose of preparing a drink, wherein the container is adapted to allow release of the additive during disintegration in order to prepare the drink, characterized in that the water activity of the additive is lower than 0.90.

2. Device as claimed in claim. 1 , characterized in that the water activity of the additive is lower than 0.86, and more preferably lower than 0.80.

3. Device as claimed in claim 1 or 2, characterized in that the additive also comprises glycerol, wherein the mass ratio of glycerol : water lies between 1 : 1 and 1 : 8.

4. Device as claimed in claim 3, characterized to that the mass ratio of glycerol : water lies between 1 : 1 and 1 : 6, and more particularly between 1 : 1 and 1 : 3.

5. Device as claimed in any of the foregoing claims, characterized in that the additive is substantially liquid within the temperature range between 0 and 100 ⁰C.

6. Device as claimed in claim 3 or 4, characterized in that the percentage by mass of glycerol in the additive lies between 5 and 10%.

7. Device as claimed in any of the foregoing claims, characterized in that the percentage by mass of water in the additive amounts to at least 15%.

8. Device as claimed in any of the foregoing claims, characterized in that the additive comprises at least one flavouring.

9. Device as claimed in claim 8, characterized in that the flavouring is chosen from the following group: tea, coffee, soft drink concentrate, coffee creamer, sugar, sweetener, cocoa, honey, cinnamon, fruits, herbs, alcohol, alcoholic drinks, in particular liqueurs.

10. Device as claimed in any of the foregoing claims, characterized in that the additive comprises at least one colouring agent.

11. Device as claimed in claim 10, characterized in that the additive comprises in addition to glycerol at least one other polyol.

12. Device as claimed in claim 11, characterized in that the additive comprises polydextrose.

13. Device as claimed in any of the foregoing claims, characterized in that the additive is substantially freeze-dried.

14. Device as claimed in any of the foregoing claims, characterized in that the container is manufactured at least partially from a substantially water-soluble material. .

5 S . Device as claimed in any of the foregoing claims, characterized in that the container is formed by a material layer which is arranged as a shell round the additive.

16. Device as claimed in any of the foregoing claims, characterized in that the container is manufactured at least partially from gelatine.

17. Device as claimed in any of the foregoing claims, characterized in that the container is manufactured at least partially from a vegetable fibrous product.

18. Device as claimed in any of the foregoing claims, characterized in that the device takes a substantially spherical form.

19. Device as claimed in any of the foregoing claims, characterized in that at least a part of the container is substantially transparent.

20. Device as claimed in any of the foregoing claims, characterized in that an outer side of the container is at least partly profiled.

S 21. Device as claimed in any of the foregoing claims, characterized in that the container is provided with at least one cavity.

22. Device as claimed in any of the foregoing claims, characterized in that an outer side of the container is provided with information. 0

23. Device as claimed in claim 20, characterized in that the container is at least partially coloured.

24. Device as claimed in any of the foregoing claims, characterized in that the S container is adapted for separate encapsulation of different additives.

25. Device as claimed in claim 24, characterized in that the container is adapted to sequentially release the different additives during disintegration.

0 26. Device as claimed in claim 25, characterized in that the device comprises a plurality of concentric containers, wherein an additive is arranged in the inner container, and wherein an additive is also arranged between the inner container and at least one container enclosing the inner container.

5 27. Drink, which drink is prepared by applying at least one device as claimed in any of the claims 1-26.

28. Drink as claimed in claim 27, characterized in that the drink is formed by one of the following drinks: coffee, tea or soft drink. 0