Abstract: The invention relates to a cartridge (1) for preparation of a beverage upon injection of liquid into the cartridge, the cartridge comprising at least a first compartment (2) and a second compartment (3) for holding beverage ingredients, an injection area (4) for receiving a liquid injected into the cartridge, and flow dividing means (8) designed for providing a fluid communication between the injection area (4) and the first and second compartment (2, 3), wherein the flow dividing means (8) are designed to provide a preferred flow path for liquid from the injection area (4) to the first and second compartment [2, 3) and to outlet means (9, 10) of the cartridge.

Abstract: The present invention provides a sweetener composition that can be used for food as a sugar substitute sweetener. Specifically, the sweetener composition contains rebaudioside O and rebaudioside N as active ingredients, or contains at least one of rebaudioside D and rebaudioside M and at least one of rebaudioside O and rebaudioside N as active ingredients. In addition, the sweetener composition is used in combination with an additional sweetener.

Abstract: A brewing device may have several different configurations to make various beverages. Under computer control, the device may be able to sequence various ingredients using direct or recirculating percolation for immediate consumption, such as coffee and tea, or for fermenting for later consumption, such as beer, kombutcha, or other consumable products. The device may be capable of a sequenced percolation, such as coffee infusion of a first type of coffee, then a second type of coffee, followed by vanilla, and followed by spices. The device may be capable of sequential, cascading, or parallel percolation directly or using recirculating paths. Ingredients may be pre-packaged or may be placed into various removable and cleanable containers. The device may further be capable of infusion by steeping ingredients in a dispensing device.

Abstract: An apparatus for making beverages using capsules (2) containing a food substance, having at least one image acquisition device (13) suitable for capturing images in electronic format, which show at least one portion of a capsule (2) located in an image capture zone (14) and which operates in the visible spectrum, a lighting device (15) associated with the capture zone (14) for lighting with light in the visible spectrum said portion of a capsule (2), and a detecting device (17) for detecting the presence of a capsule (2) at the capture zone (14) and/or the arrival of a capsule (2) in the capture zone (14), the detecting device (17) being operatively associated with the lighting device (15) for causing the switching of the lighting device (15) from a switched off condition to a switched on condition, depending on the detection of the presence of a capsule (2) at the capture zone (14) and/or of the arrival of a capsule (2) in the capture zone (14).

Abstract: An automated beverage generating system is provided. The system comprises a dispensing mechanism from an ingredient for producing a specified beverage is dispensed, one or more electromechanical actuators operatively coupled to the dispensing mechanism and configured to effect movement of the dispensing mechanism in one or more directions, and a controller electrically connected to the one or more electromechanical actuators and configured to control the operation thereof. In response to receiving a request to produce a specified beverage, the controller is configured to control the operation of at least one of the one or more electromechanical actuators to cause the dispensing mechanism to move in at least one of the one or more directions.

Abstract: Systems for controlled heating and/or agitation for liquid food or beverage product creation are disclosed. A dispenser for producing a food or beverage liquid product from a frozen contents in a receptacle includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator configured to perforate the receptacle and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle and/or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution liquid without the imparted motion.

Abstract: The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.

Abstract: Various beverage preparation systems and methods are disclosed. The beverage preparation system can include a dispensing unit configured to receive beverage, such as a shot of espresso, from a beverage preparation machine. The dispensing unit can include a dispensing unit with a first end and a second end. The dispensing unit can be rotatable between an upright position and an inverted position. The dispensing unit can be configured to receive the beverage through the second end when the dispensing unit is in the upright position, and can be configured to receive cleansing fluid through the second end when the dispensing unit is in the inverted position. In some embodiments, when the dispensing unit is in an intermediate position between the upright and inverted positions, the dispensing unit is configured to dispense the beverage out of the first end and into a cup or other vessel.

Abstract: A beverage preparation apparatus and method are provided, the apparatus including a brewing chamber, at least one pump configured to supply a diluent to the brewing chamber, two heaters configured to heat the diluent, at least one heater of the two heaters being a pipe heater, a controller configured to independently supply power to one or both of the heaters as a function of a flow rate and of a temperature of the diluent.

Abstract: In a method and an associated brewing apparatus for preparing a hot beverage, in particular a coffee beverage, a quantity of a flavoring source, in particular coffee powder, is introduced into a brewing chamber and then, in a brewing operation, a predeterminable overall quantity of brewing water is passed through the brewing chamber under pressure, in order to enhance the taste quality of the freshly brewed coffee beverages or at least to increase the consistency of the taste. During the brewing operation, a value for the volume flow of the brewing water upstream or downstream of the brewing chamber, and/or for the quantity of the brewing water which has already been passed through, or is still to be passed through, is determined continuously, or at least a number of times, and a controllable backpressure valve downstream of the brewing chamber is activated in accordance with the value determined.

Abstract: A capsule containing a substance for the preparation of a potable beverage. The capsule comprises an aluminum capsule body having a side wall and an outwardly extending flange and a sealing member at the outwardly extending flange for providing a fluid sealing contact with an enclosing member of a beverage preparation device. The beverage preparation device comprises an annular element having a free contact end which may be provided with a plurality of radially extending open grooves. The sealing member is integral with the outwardly extending flange and comprises at least one projection projecting from the outwardly extending flange. The projection comprising a projection top and is configured such that its projection top exerts a radial force on the free contact end of the annular element if the capsule is positioned in the enclosing member of the beverage preparation device and the enclosing member is closed by means of a closing member of the beverage preparation device.

Abstract: A method for preparing an infusion beverage is disclosed wherein a dried infusion substance is applied in an infusion container, the latter being present, in the first instance, in a collapsed state and being extendable into an expanded state, An infusion liquid is introduced into the infusion container, wherein the infusion container is expanded. The dried infusion substance in the infusion container is kept in contact with the infusion liquid, in order to form the infusion beverage, over a contact period. The infusion container is then returned to its collapsed state, at least in part, by compression and, in the process, at least some of the infusion beverage is expelled from the infusion container.

Abstract: A capsule containing a substance for the preparation of a potable beverage. The capsule comprises an aluminum capsule body having a side wall and an outwardly extending flange and a sealing member at the outwardly extending flange for providing a fluid sealing contact with an enclosing member of a beverage preparation device. The beverage preparation device comprises an annular element having a free contact end which may be provided with a plurality of radially extending open grooves. The sealing member is integral with the outwardly extending flange and comprises at least one projection projecting from the outwardly extending flange. The projection comprising a projection top and is configured such that its projection top exerts a radial force on the free contact end of the annular element if the capsule is positioned in the enclosing member of the beverage preparation device and the enclosing member is closed by means of a closing member of the beverage preparation device.

Abstract: The embodiments described herein relate to brewing and packaging beverage products. Potable water is processed to create brew water. The brew water is stored in an oxygen gas impermeable material. A product is milled in a mill comprised of an oxygen gas impermeable material. A first part of the brew water is heated, which includes heating the first part of the brew water to a first temperature. A primary brew is created by brewing the milled product with the heated brew water for a predetermined contact time. A secondary brew is created by transferring the primary brew to a second chamber comprised of an oxygen gas impermeable material, chilling a second part of the brew water, and combining the primary brew with chilled brew water. A final brew is created by filtering the secondary brew and cooling the filtered secondary brew. The final brew is packaged in a container comprised of an oxygen gas impermeable material.

Abstract: The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted purple carrot anthocyanin-containing colorant, is substantially crystalline, and has a brown hue described by a CIELCH color space h° coordinate of from about 0° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in brown hues.

Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Abstract: The invention provides a gelled composition of mung bean protein comprising a mung bean protein and an alkali metal ion, wherein the gelled composition of mung bean protein comprises the alkali metal ion at 50 mM or greater based on the total amount of the gelled composition of mung bean protein.

Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Abstract: A system for preparing a brewed product, the system including a portion capsule containing an extraction material, and an extraction appliance for preparing the brewed product from the extraction material contained in the portion capsule. The extraction appliance has an injection device for introducing a brewing liquid into the portion capsule and an extraction device for driving an extraction product out of the portion capsule. The injection device and the extraction device define between them an accommodation space for the portion capsule. The extraction device has a pressure device, by which a wall of the portion capsule inserted in the accommodation space, which wall faces toward the extraction device, can be pressed in toward the capsule interior in order to compact the extraction material contained in the portion capsule before the injection device introduces brewing liquid into the portion capsule.

Abstract: The present disclosure embraces methodology and compositions for preparing pea seed coat fractions conferring improved health and/or other beneficial effects, and such fractions may be used in a human and/or animal diet.

Abstract: A water filter and infusion pitcher apparatus includes a pitcher housing, a water filter disposed within the pitcher housing, and an infusion apparatus disposed inside the pitcher housing and detachably connected to the water filter. The infusion apparatus constructed to contain and/or hold material such as, for example fruit, vegetables, tea, medicines, flavorings, vitamins, minerals, and/or other items to infuse, seep, and/or dissolve into a liquid within the pitcher housing.

Abstract: A beverage dispensing apparatus having a beverage chamber adapted to contain a liquid, an inlet adapted to allow the liquid to flow in but not out; a dispensing opening adapted to retain the liquid within the beverage chamber by capillary effect, the dispensing opening adapted to allow the liquid therethrough to flow out, such that the dispensing opening is subjected to a liquid pressure when the beverage chamber contains the liquid; and a pressure changer operable to decrease the liquid pressure at the dispensing opening; such that the pressure changer is adapted to decrease the liquid pressure when the liquid flows in so as to retain the liquid within the beverage chamber by surface tension of the liquid due to the capillary effect and ambient pressure at the dispensing opening. A method of dispensing the beverage, a beverage brewing apparatus and a method of brewing the beverage is also provided.

Abstract: A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulase, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture.

Abstract: Methods for producing a protein extract from cells, such as cells containing viral proteins, are provided. In general terms, the methods involve: increasing the pH of the cells to a pH of at least about pH 10.0 to produce an intermediate composition, and then, in the presence of a non-ionic detergent, neutralizing the pH of the intermediate composition to produce the protein extract. Kits and compositions for practicing the subject methods are also provided.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) comprises: —a first part (10) with a first engagement arrangement (11); —a second part (20) that has a second engagement arrangement (21) pivotally movable relative to the first engagement arrangement (11) about a longitudinal axis (1?) between a closed position for holding the receptacle in such unit and an open position for inserting the receptacle into such unit and/or for removal therefrom; and —a piercing device (20C) having at least one piercing element (29) for piercing the receptacle (2), this device being assembled to and held by the second part. At least one piercing element (29) is off this axis (1?) and is angularly fixed relative to the first part (10) about this axis (1?) when the second engagement arrangement (21) is pivotally moved relative to the first engagement arrangement (11) about this axis (1?) between the closed and open positions.

Abstract: A variety of toy polariscopes are simpler in design and less costly than precision instruments used in scientific research and stress analysis of materials and structures. The toy polariscopes are designed for a variety of objects that may exhibit photoelastic properties such as glass, plastic, Plexiglas, gel candle material and other gels, and even edible photoelastic objects. They are specially designed for objects of various sizes with a variety of purposes such as objects to enhance learning in a variety of conditions and experiences. Special objects are designed to go with the toy polariscopes such as edible and inedible photoelastic objects, photoelastic candle material, a variety of photoelastic/photoplastic stands capable of a variety of displays in interaction with other designed photoelastic objects capable of a variety of interaction and displays. Other optical phenomena may also be observed.

Abstract: The invention provides a beverage preparation machine comprising a brew head for receiving beverage cartridges of various heights and means for passing an aqueous medium through said beverage cartridges to form a beverage from one or more beverage ingredients contained in said cartridges. The brew head comprising a first part and a second part, the first and second parts being movable relative to one another from an open position in which said beverage cartridges can be received in the brew head and a closed position in which said beverage cartridge can be fixedly retained in a brew head space defined between the first and second parts. Wherein in use, beverage cartridges of various heights may be clamped in the brew head space between a distal end of a clamping member and the second part.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2). A first part (10) and a second part (20) are movable between a closed position for holding said receptacle and an open position for inserting said receptacle and/or for removal therefrom. A fastening arrangement comprises a locking member (30) movable between: —a locking position for preventing relative rotational movement of the first and second engagement surfaces (11, 21) when the parts (10, 20) are in the closed position; and —an unlocking position for allowing relative rotational movement of the of the first and second engagements surfaces (11, 21) and engagement and disengagement thereof.

Abstract: Processes for preparing water soluble and oil soluble antioxidant compositions extracted together from Labiatae herbs in a single extraction using an alcohol and water solvent, followed by a simple, yet effective purification step that allows the separation of the water soluble antioxidative fractions containing mainly rosmarinic acid from antioxidative fractions containing mainly carnosic acid and carnosol, without cumbersome acid/base partitioning steps.

Abstract: The present invention relates to dispensing of a substance from a container by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present invention relates to (1) a container and (2) the automated method for opening such container and (3) the automated method of dispensing of the contents from such container into a customer receptacle or glass.

Abstract: A beverage machine for preparing and dispensing a hot beverage having a pump dispensing system. Hot water passes through a water distributor to infuse material in a filter basket. A coffee tank receives the brewed beverage and maintains it at an appropriate temperature. On demand, a pump dispensing system delivers the beverage through an outlet chamber and spout into a user's cup. The user manipulates a switch to vary the rate at which the pump dispensing system dispenses the beverage.

Abstract: A beverage flavoring apparatus comprising of an elongated tubular body, having at least three elongated hollow sections and a container for holding liquid flavor. The top hollow section is for suction and at least one of the hollow sections is adapted to receive liquid flavor and it has a smaller cross sectional area and shorter length which enables the flavoring liquid to be introduced into the beverage stream in minute quantity. The other hollow section is adapted to receive beverage. The container is mounted or loaded on the elongated tubular body so that the section adapted to receive liquid flavor is immersed in the liquid flavor while the other hollow section is dipped in a beverage. As oral suction is being applied, both the liquid flavor and the beverage are drawn up the tubular body and mixes at the hollow suction end before ingestion.

Abstract: A novel canola protein isolate made predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane.

Abstract: The present invention is a method for making soup, stew or broth. The method utilizes a pre-filled seasoning bag of which is made from a liquid permeable material that allows flavor obtained from the spices and/or seasonings to escape there from yet retains the spices and/or seasonings therein while the soup is cooking. The seasoning bag may be sold independently or as a kit containing a variety of seasoning bags each containing a specific blend for preparing a specific soup, stew or broth. Also, the kit includes instructions for use of the seasoning bag and/or recipes therefore.

Abstract: This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems having machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) includes a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.

Abstract: A system, method and capsule are usable for preparing a predetermined quantity of beverage suitable for consumption using an extractable product. The system includes an exchangeable capsule, and an apparatus including a receptacle for holding the exchangeable capsule, and a fluid dispensing device for supplying a fluid to the exchangeable capsule. The exchangeable capsule includes a circumferential wall, a bottom, and a lid. The wall, bottom and lid enclose an inner space including the extractable product. The receptacle includes bottom piercing means intended for piercing an entrance area of an alternative capsule for creating at least one entrance opening for supplying the fluid to the extractable product. The entrance area of the capsule includes an entrance filter for supplying the fluid to the extractable product there through. In use, the entrance filter is positioned at a distance from the bottom piercing means, such that the capsule of the system is not pierced by the bottom piercing means.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: The invention provides a process of purifying Rubusoside from the Rubus suavissimus S. Lee plant extract. The process is useful for producing high purity Rubusoside with purity greater than 95% (dry basis). High purity rubusoside is useful as in combination with other caloric and non-caloric sweeteners as well as non-caloric sweetener in various food and beverage compositions. The high purity rubusoside is useful as non-caloric sweetener in edible and chewable compositions such as any beverages, confectioneries, bakeries, cookies, chewing gums, and alike.

Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a dry polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.

Abstract: The present invention describes methods for preparing instant food and snacks and the making of an instant liquid meal or snack. The invention teaches a technique of preparing single-serve instant liquid and solid meals or snacks to be cooked in same container using commercial brewers and preparation equipment. A kit that contains dry food components that get cooked in the same container resulting in a liquid meal with solid particulates is described.

Abstract: Use of dietary fibre material extracted from sugar cane in the manufacture of a food product that is formulated to ameliorate the effects of diabetes.

Abstract: Methods of preparing highly purified steviol glycosides, particularly Rebaudioside D, are described. The methods include purification from the extraction stage of the Stevia rebaudiana Bertoni plant, purification of steviol glycoside mixtures, Rebaudioside D and Rebaudioside A from a commercial Stevia extract, and purification of Rebaudioside D from remaining solutions obtained after isolation and purification of Rebaudioside A and a high purity mixture of steviol glycosides. The methods are useful for producing high purity Rebaudioside D, Rebaudioside A, and steviol glycoside mixtures. The high purity steviol glycosides are useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectioneries, bakery products, cookies, and chewing gums.

Abstract: One embodiment: A portable insulated beverage brewing device 10 for liquids and gravity fed method for brewing. A device 10, with lid 14 and vessel 12, may house insulation 52A and 52B, liner reservoir 50A and 50B, and filter 28 to brew hot or cold liquids and contain hot or cold liquids for controlled dispensing 26. A large capacity filter 28 secures inside the vessel 12 accepting brew mixtures for gravity fed brewing method.

Abstract: A delivery assembly for a machine for preparing liquids product by means of cartridges includes: an injector device, to let water and/or steam under pressure in the cartridge, an infusion chamber, facing the injector device and capable of receiving one said cartridge, retention element, capable of maintaining the cartridge in a position substantially coaxial to the infusion chamber and the injector device. The retention elements comprise: a support element of the cartridge, sustained in a displaceable way by the injector device in a part thereof that generally faces towards the outlet passage; and guiding elements mounted in a fixed position at generally opposite side parts of the injector device, that frontally protrude from the injector device and are capable of laterally constraining the cartridge to guide it until a position substantially coaxial to the infusion chamber.

Abstract: A method of operating a beverage preparation machine, the beverage preparation machine being of the type comprising a brewer comprising: a reservoir containing water; a delivery head for receiving in use a cartridge containing one or more beverage ingredients; a pump for pumping water from said reservoir to said delivery head; a primary heater for heating the water contained in said reservoir; a secondary heater in between the reservoir and the delivery head; a controller for controlling energization of the primary heater and the secondary heater; and wherein the controller operates to prevent energization of the primary heater simultaneous with energization of the secondary heater. An apparatus for carrying out the method is also disclosed and methods and apparatus utilizing first and second brewers.

Abstract: Hydroxytyrosol extracted from olives and/or from the solid residues of olives after the extraction of olive oil, by acid hydrolysis and purification on resin columns eluted with water contains hydroxytyrosol and tyrosol, is free from sugars, has a residual content of Benzo[a]pyrene that is less than 2 microg/Kg (weight BaP/weight of extract as dry matter), containing a weight ratio of hydroxytyrosol to hydroxymethylfurfural of between 45:1 and 10000:1, and the content of hydroxytyrosol in the extract is at least 0.5% (w/w) with purity of at least 40% (by HPLC 280 nm).

Abstract: The present invention is directed to a capsule holder (8) for holding a closed capsule (9) in a beverage preparation machine (1), said capsule containing a beverage precursor ingredient, said machine being able to inject a fluid under pressure through a wall (11) of said capsule inside the latter such that said fluid and said precursor ingredient mix to make a beverage, said capsule holder (8) comprising a cup-shaped body (12) adapted to retain and hold said capsule, a handle (13), and guide means for removably inserting said capsule holder within said machine, wherein said capsule holder (8) further comprises pressure-releasing means (15) for releasing fluid pressure inside said capsule.

Abstract: A capsule (1) for obtaining beverages is shown, comprising a side wall (5) and an entry surface (6) for the entrance of water under pressure into the capsule (1), wherein the side wall (5) and the entry surface (6) form the containment volume (V) for containing the infusion product (P). The entry surface (6) comprises one or more reduced thickness areas (3) so that, letting water under pressure flow against the entry surface (6), the one or more reduced thickness areas (3) open, so as to allow water under pressure to enter the capsule (1). The capsule (1) may further comprise one or more strengthening ribs (4) provided on the entry surface (6) so as to strengthen the entry surface (6) and simplify the opening of the reduced thickness areas (3) when water under pressure flows against the entry surface (6).

Abstract: The invention relates to a capsule for use in a device for preparing beverages. The invention also relates to an assembly of such a capsule and a device for preparing beverages. The invention further relates to a method for preparing beverages by making use of such an assembly.

Abstract: A process of preparing a beverage from a beverage preparation chamber includes feeding water to the preparation chamber until a first pressure is reached, interrupting the flow of water to the preparation chamber, holding the preparation chamber in a closed condition for a first time interval, opening the outlet of the preparation chamber and delivering the thus prepared beverage.