The capsules reduce the consumption of packaging material and are easier to use than conventional plastic containers, the researchers said. They essentially could be compared to sugar cubes filled with milk or condensed milk.
“A crystalline crust forms a type of packaging around the capsules that easily dissolves in hot liquid,” says Martha Wellner, from Martin Luther University Halle-Wittenberg, Germany.
Making the capsules is relatively simple. First a solution of milk and the desired sugar, or any other non-sweet material which gives the coating properties, is produced and placed in a mould. As the solution cools, the excess sugar moves to the edge of the liquid, forming crystals. The milk-sugar solution fills up the interior.
