Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.

Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge.

The embodiments disclosed herein related to tea globes and related methods of manufacture. The tea globes can include an outer shell which can be formed from two hemispherical portions. The outer shell can be formed of an edible material and can be configured to dissolve in a liquid solvent. The outer shell can also be hollow and include one or more tea bags disposed therein. Loose leaf teas, powdered teas, or flowering/blooming teas can also be used. One or more of a Cannabis flower, concentrate, liquid, or extract can also be disposed in or within the outer shell. The thickness of the outer shell can vary to achieve a controlled opening of the outer shell and release of the contents disposed therein.

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) starch that creates chewy confections with consumer desired clean label, and the finished flavor and texture characteristics of traditional chewy confections. The chewy confection containing pulse starch and the process for manufacturing such, take advantage of the pulse starch high amylose content, while preventing processing challenges due to potential high viscosity development. The pulse starch in the chewy confection of this disclosure could be in isolated form (raw or at least partially precooked) or as part of other pulse materials. Preferably, the chewy confection of this disclosure meets FDA and non-GMO requirements, as well as being organic and kosher.

Confectionery products such as candies where a homogenous mixture of hard sugar-based coating or chewable soft coating have an inner hollow pouch to infuse medicines and a central vein to lead from a top to a central cavity or pouch. A preferred combination of sweet and fruit flavor profiles with the prescribed medicine hidden within it, provides a confection which is attractive for children, and is crispier, fresh and crunchier once consumed by the user.

The present invention relates to jelly beans wherein the amount of protein is at least 75% by weight and with a maximum amount of 18.69% carbohydrates, wherein the functional ingredients with a composition of: Proteins: 75-91.69%, Carbohydrates and/or sweeteners: 1-18.69%, Gelling agents: 1-10%, aromas: 0.01%-5%, colourings: 0.01%-5%, Functional (Food and Pharmaceutical) ingredients: 0.1-25%, Water: 5-25%, Acid: 0.1-5%, and PH correctors. The manufacturing method comprises the steps of: Preparing a base dough by mixing proteins and sugar Preparing an organoleptic dough Preparing a mixture of one or several functional ingredients Mixing of all previous doughs Depositing Drying Demoulding Packaging

Gummies are obtained having healthy functional ingredients, with a predominantly protein base of no less than 75% of the total composition and with a maximum of 18.69% carbohydrates that do not represent a significant alteration in the solubility of the dough and the pH.

An automated process for manufacturing molded confections featuring a three-dimensional mold stack process that is compact, non-starch, and steam-less. The process steps include selecting mold sets for a desired production sequence; loading them onto the system; performing a mold release application; in parallel, preparing and pumping the ingredients; depositing ingredients into the mold sets and transferring them to a temperature and humidity controlled forming room; inverting the mold sets; de-molding candy pieces/product with a rotating brush mechanism from the mold sets and transferring the product to a belt conveyor; inverting and returning the mold sets to a mold release or a new mold insertion step; sending the product to a transfer and collection conveyor; sending the product to a temperature and humidity controlled curing room; surging and then sending the product to a package and label machine; and finally sending the packaged product for shipping/distribution.

Technologies are described for formulations and methods to produce sublingual antidepressant lozenges. The lozenges may comprise troche base and ketamine. The lozenges may comprise 0.35 weight percent to 0.65 weight percent ketamine. The methods may comprise placing troche base into a chamber. The methods may comprise applying heat to the chamber. The heat may be sufficient to melt the troche base in the chamber. The methods may comprise adding a first ingredient into the chamber. The first ingredient may include ketamine. The methods may comprise mixing the first ingredient into the melted troche base in the chamber to form a melted mixture. The methods may comprise pouring the melted mixture into a mold. The methods may comprise cooling the melted mixture in the mold to form the lozenge.

A confection comprises a main body, which is in a spherical shape and hollow, wherein the main body includes a first outer shell portion in a first color and a second outer shell portion in a second color, which is different from the first color, and in a connecting portion, the first outer shell portion and the second outer shell portion are connected to each other so that an outer peripheral surface thereof has no step

Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. The bulk pectin-based gummy mix can be formulated by companies making infused gummies in a convenient manner to consistently manufacture pectin-based gummies in any size and dose. Methods for making a storage stable bulk pectin-based gummy mix that is a precursor for making individual serving pectin gummies are disclosed, as well as methods for making individual serving pectin gummies from a storage stable bulk pectin-based gummy mix. Kits comprising a two-part pectin-based gummy mix and acidulent for initiating pectin gelling are also described for the convenient manufacture of individual serving pectin-based gummies.