A method of improving flavor of a combination of a composition for increasing circulating ketone levels is disclosed. A composition containing (D)--hydroxybutyric acid (D-BHB), (D)--hydroxyvaleric acid (D-BHV), and (D)-1,3 butanediol (D-1,3BD) is disclosed. Exemplary compositions may be incorporated into food, supplement, and beverage products.

The embodiments disclose a method including mixing a plurality of ingredients into a gelling agent ingredient to create a gummy confection mixture, heating the gummy confection mixture ingredients gradually to dissolve the gelling agent ingredient and activate its gelling properties to predetermined temperatures, fabricating a mold with a plurality of flower-shaped recesses to receive a predetermined quantity of the heated gummy confection mixture, cooling the filled mold with the heated gummy confection mixture, using sensors to monitor cooling times, temperatures, and moisture levels of the plurality of mold filled flower-shaped recesses to determine a demolding extraction time of flower-shaped gummy confections and to prevent overheating and degradation of ingredients, applying exterior coatings to the flower-shaped gummy confections after demolding extraction to enhance flavor and texture to prevent sticking and improve shelf stability, and packaging the flower-shaped gummy confections to prevent contamination.

The invention relates to mochi with functional food or pharmaceutical ingredients that comprises: Glutinous rice, trehalose, water, gelatin and/or pectin and/or agar and/or carrageenan and/or collagen and/or other gelling agents, aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, functional ingredients, pH regulators; where it can also have glucose syrup and sugar, or fiber, or protein or polyols, where the functional ingredients can be microencapsulated and the functional ingredients can be with amino acids or omega 3, omega 9, or melatonin to make it easier to fall asleep, ibuprofen or paracetamol, etc.

A nutraceutical gummy includes a dual-layer configuration that has an inner core and, distinct from the inner core, a casing shell fully encasing the inner core. The inner core has a core composition including, by weight percentage, 55-85% of a syrup, 10-20% of water, 1-7% of stevia leaf extract, and 1-5% of pectin. The casing shell has a shell composition including, by weight percentage, 55-85% of a syrup, 10-20% of water, 1-7% of stevia leaf extract, and 1-5% of pectin.