System and method for producing pectin and / or gelatin-based edibles with high accuracy active ingredient dosages

Abstract

Method for forming a pectin and / or gelatin–based edible includes heating a base ingredient in a first vessel to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient. An active ingredient may be provided in a second vessel at a second temperature. A first metered volume of the base ingredient may be flowed from the first vessel to a deposition nozzle via a first fluid flow path. A second metered volume of the active ingredient may be flowed from the second vessel to the deposition nozzle via a second fluid flow path. The heated base ingredient and the active ingredient may be mixed prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the ingredients as defined by the first and second metered volumes. The mixed ingredients may be output into a mold to form a dosed gummy edible.

Description

6401.1000003SYSTEM AND METHOD FOR PRODUCING PECTIN AND / OR GELATIN-BASED EDIBLES WITH HIGH ACCURACY ACTIVE INGREDIENT DOSAGESRELATED APPLICATIONS

[0001] This application claims priority to co-pending U.S. Provisional Applications having Serial Nos. 63 / 713,989, filed on October 30, 2024; 63 / 704,971, filed on October 8, 2024; and 63 / 692,609, filed on September 9, 2024, all entitled “System and Method for Producing Pectin and / or Gelatin-Based Edibles with High Accuracy Active Ingredient Dosages,” the contents of which are hereby incorporated by reference in their entirety.BACKGROUND

[0002] Production of pectin and / or gelatin-based edibles, conventionally known as gummies, is generally performed by mixing ingredients in a vessel. In doing so, ingredients are all mixed together in the vessel. Gummies have historically been performed for producing candies, such as gummy bears, worms, and many other animal and non-animal forms. However, in recent years, gummies have been used for inclusion of vitamins, which may be considered active ingredients, to produce vitamin supplements. Other active ingredients have been included in gummies, but because existing equipment in producing gummies is incapable of controlling percentages to the level required for over-the-counter (OTC) (currently 10% tolerances) and pharmaceutical requirements (currently 5% tolerances), the ability to provide OTC and pharmaceutical-grade gummies has not been possible. Problems that occur with processing active ingredients with base ingredients (generally pectin and / or gelatin-based ingredients) typically include destruction of active ingredients at temperatures required for the base ingredient, inability to ensure active ingredients are evenly distributed throughout the base ingredient, air bubbles, and other problems. As such, there is a need for a system and processes to produce gummies that meet requirements for OTC and pharmaceutical requirements to deliver active ingredients for conventional, vitamin, nutraceutical, and pharmaceutical delivery for a wide variety of treatments.SUMMARY

[0003] To overcome the problem of existing systems and processes for producing gummies with active ingredients that meet OTC and pharmaceutical-grade requirements, a system that separates active ingredients from a first or base ingredient, generally a pectin and / or gelatin-based ingredient, so that the different ingredients may be processed separately and mixed together so as to be output to a mold or when output to a mold. To support the accuracy of volumes of the base and active ingredient(s), which may include one or more (e.g., 2 to 10) active ingredients or active14217066 l.docx6401.1000003 pharmaceutical ingredients (APIs), processing of the different ingredients may include (i) applying different temperatures to the base ingredient and active ingredient(s) so as to avoid destroying or evaporating the active ingredient(s), and (ii) measuring or metering the active ingredient(s) being applied as a dosage in each gummy so as to meet OTC and pharmaceutical -grade requirements. The base ingredient and each active ingredient may flow within separate flow paths and mixed prior to or when being output or dispensed into a mold to form a gummy with the active ingredient. By using separate flow paths, a controller may be configured to manage each of the flow paths, thereby providing highly controlled, accurate, and evenly distributed dosages of active ingredients in each gummy. A system may be formed of many different flow paths with multiple output heads or nozzles to simultaneously produce gummies. In the event that a problem is detected along a single flow path, that single flow path (or group of flow paths that are cooperatively producing a single dosed gummy) may be shut down while still being able to produce dosed gummies from the remaining flow paths that are in parallel with the single flow path.

[0004] One embodiment of a method for forming a pectin and / or gelatin-based edible may include heating a base ingredient in a first vessel to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient. An active ingredient may be provided in a second vessel at a second temperature. A first metered volume of the base ingredient may be flowed from the first vessel to a deposition nozzle via a first fluid flow path. A second metered volume of the active ingredient may be flowed from the second vessel to the deposition nozzle via a second fluid flow path. The heated base ingredient and the active ingredient may be mixed prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes. The mixed ingredients may be output into a mold to form the pectin and / or gelatin-based edible. A system may be configured to perform the illustrative process.

[0005] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to heat a base ingredient to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient. A second vessel may be configured to store an active ingredient at a second temperature. A first fluid flow path may be in fluid communication with the first vessel and be configured to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle. A second fluid flow path may be in fluid communication with the second vessel and be configured to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle. A mixing vessel may be in fluid communication with the first and second fluid flow paths and be configured to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle. The mixed ingredients may24217066 l.docx6401.1000003 have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes. A nozzle may be in fluid communication with the mixing vessel and be configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

[0006] One embodiment of a method of manufacturing a system for forming a pectin and / or gelatin-based edible may include providing a first vessel in which a base ingredient is to be heated to a first temperature, where the base ingredient is a pectin and / or gelatin-based ingredient or slurry. A second vessel in which an active ingredient is to be stored at a second temperature may be provided. A first fluid flow path may be fluidly connected with the first vessel to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle. A second fluid flow path may be fluidly connected with the second vessel to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle. A mixing vessel may be fluidly connected with the first and second fluid flow paths to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle. A nozzle may be fluidly connected with the mixing vessel, where the nozzle may be configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible having a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes.

[0007] A pectin and / or gelatin-based edible dosed with an active ingredient may be made by a process that includes heating a base ingredient a first temperature, where the base ingredient may be a pectin and / or gelatin-based ingredient, such as a slurry. The base ingredient may be flowed via a first fluid flow path to deposit a first metered volume of the base ingredient. An active ingredient may be flowed via a second fluid flow path to deposit a second metered volume of the active ingredient. A predetermined ratio of the heated base ingredient and the active ingredient may be mixed. The mixed ratio of the heated base ingredient and active ingredient may be used to form the pectin and / or gelatin-based edible with the active ingredient being homogeneously distributed therein.

[0008] One embodiment of a gummy may include a base ingredient, and an active ingredient substantially homogeneously distributed throughout the base ingredient.

[0009] One embodiment of a container of gummies may include multiple gummies including a base ingredient and an active ingredient suspended in the base ingredient. Each of the gummies may include substantially the same amount of base ingredient and active ingredient. The active ingredient may be substantially homogeneously distributed throughout the base ingredient.34217066 l.docx6401.1000003

[0010] One embodiment of a system for producing a pectin and / or gelatin-based edible may include a housing defining an airtight chamber. A set of first fluid paths may be disposed within the airtight chamber. A set of second fluid paths may be disposed within the airtight chamber. A set of deposition nozzles disposed in fluid communication with the first and second fluid paths in the airtight chamber to receive (i) a base ingredient and (ii) an active ingredient and deposit the ingredients into a mold. A conveyer may be configured to position the mold beneath the set of deposition nozzles for the base and active ingredients to be deposited therein and moved for drying within the airtight chamber.

[0011] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to store and heat a base ingredient to a first temperature. The base ingredient may be a pectin and / or gelatin-based ingredient. A second vessel may be configured to store and optionally heat an active ingredient to a second temperature. A first assembly may include first fluid flow paths including respective first deposition nozzles, where each of the fluid flow paths may be configured to receive the base ingredient optionally with an active ingredient mixed therein in the first vessel. The first set of fluid flow paths may be configured to deposit the base ingredient optionally mixed with an active ingredient therein flowed from the first vessel into a mold. A second assembly may include fluid flow paths including respective second deposition nozzles in fluid communication with the first and second vessels. The second assembly may be positioned in translation alignment with the first assembly and be configured to deposit the base ingredient and active ingredient from the respective first and second vessels. The second assembly may be an adapter onto the system originally configured with the first assembly. A conveyer may be positioned vertically beneath the first and second assemblies and be configured to move a mold horizontally beneath the first and second deposition nozzles. The first and second deposition nozzles may be horizontally offset by a multiple of mold positions of the mold being translated by the conveyer. A sensor may be configured to output an electrical signal in response to sensing motion of the mold indicative of positions of the mold being in alignment with output of the second deposition nozzles, the second deposition nozzles configured to receive the electrical signal and deposit the base and active ingredients into the mold when (i) the second assembly is in fluid communication with the first and second vessels and (ii) the first assembly is fluidly disconnected from the first vessel or electrically disabled, thereby preventing the first assembly from operating.

[0012] One embodiment of a method of adapting an assembly onto a system for forming a pectin and / or gelatin-based edible may include configuring at least one second vessel onto the system that includes an original first vessel that stores and heats a base ingredient to a first temperature. The second vessel may be configured to store and optionally heat an active ingredient44217066 l.docx6401.1000003 to a second temperature. A second assembly including second fluid flow paths including respective second deposition nozzles may be connected. A first set of the second fluid flow paths may be in fluid communication with the first vessel and a second set of the second fluid flow paths in fluid communication with a second vessel, the second assembly positioned in horizontal alignment with an original first assembly including first fluid flow paths and respective first deposition nozzles. The second assembly may be electrically connected to receive a signal indicative of a sensor sensing motion of a conveyer configured to move a mold beneath the first and second nozzles of the first and second assemblies, where the signal may cause the second nozzles to output the base and / or active ingredients into positions of the mold when the positions of the mold are aligned to receive an output from the second nozzles.

[0013] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to store a base ingredient. A second vessel may be configured to store an active ingredient. A flushing vessel may be configured to store a flushing fluid. A first set of fluid flow paths may be in fluid communication with the first vessel and be configured to flow the base ingredient from the first vessel to a first set of deposition nozzles. A second set of fluid flow paths may be in fluid communication with the second vessel and be configured to flow the active ingredient from the second vessel to a second set of deposition nozzles. A third set of fluid flow paths may be in selective fluid communication with the flushing vessel the second set of fluid flow paths. A set of valves may be in fluid communication with the third set of fluid flow paths, and configured to be selectably controlled to flow the flushing fluid through the second set of fluid flow paths, thereby enabling the second set of fluid flow paths to be flushed of the active ingredient.

[0014] One embodiment of a system for forming pectin and / or gelatin-based edibles may include multiple first ingredient storage vessels configured to store individual ingredients of a base ingredient. At least one second ingredient storage vessel may be configured to store one or more active ingredients. Multiple first fluid flow paths may be in fluid communication with the respective first ingredient storage vessels and be configured to flow the individual ingredients of the base ingredient from the first vessels. At least one tankless water heater may be in thermal communication with at least one of the plurality of first fluid flow paths to heat one or more of the individual ingredients of the base ingredient. At least one mixing vessel may be in fluid communication with the first fluid flow paths to mix the individual ingredients to produce the base ingredient, where at least one of the individual ingredients may be a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry. A third fluid flow path may be in fluid communication with the mixing vessel(s) to enable the pectin and / or gelatin slurry to flow54217066 l.docx6401.1000003 therethrough. At least one second fluid flow path may be in fluid communication with the second vessel(s) and be configured to flow the at least one active ingredient from the second vessel(s). Multiple deposition nozzles may be in direct or indirect fluid communication with the (i) third fluid flow path and (ii) second fluid flow path(s) to output the pectin and / or gelatin slurry and active ingredient(s) into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.

[0015] One embodiment of a method for forming pectin and / or gelatin-based edibles may include storing individual ingredients of a base ingredient. One or more active ingredients may be stored. The individual ingredients of the base ingredient may be separately flowed via first fluid flow paths. Using at least one tankless water heater in thermal communication with at least one of the first fluid flow paths, one or more of the individual ingredients flowing through the first fluid flow path(s) may be heated. The individual ingredients of the base ingredient may be mixed with at least one of the individual ingredients being heated to produce the base ingredient, where at least one of the individual ingredients may be a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry. The active ingredient(s) may be flowed via at least one second fluid flow path. The base ingredient and at least one active ingredient may be deposited by deposition nozzles into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.BRIEF DESCRIPTION OF THE DRAWINGS

[0004] Illustrative embodiments of the present invention are described in detail below with reference to the attached drawing figures, which are incorporated by reference herein and wherein:

[0005] FIG. 1A is an illustration of an illustrative prior art machine for producing dosed gummy edibles;

[0006] FIG. IB is an illustration of fluid flow paths of the prior art machine of FIG. 1A for producing dosed gummy edibles;

[0007] FIG. 2 is an illustration of thread adjustments for adjusting volume output by fluid flow paths of dosed gummy edibles for each flow path from a prior art machine;

[0008] FIG. 3 is an illustration of illustrative components of a machine including individual fluid flow paths for separately processing base and active ingredients for producing dosed gummy edibles; and64217066 l.docx6401.1000003

[0009] FIGS. 4A and 4B are illustrations of an existing gummy production system and a modified gummy production system to include a deposition adapter to perform “digital” deposition to produce dosed gummies;

[0010] FIG. 5A is an illustration of an illustrative system configured as a batchless production system for producing dosed edible compounds, such as pectin and / or gelatin-based edibles;

[0011] FIG. 5B is an illustration of an illustrative system configured as an alternative to the batchless production system of FIG. 5A for producing dosed edible compounds;

[0012] FIG. 6 is a block diagram including a set of functions for use in configuring and operating a batchless (or batched) production system for producing pectin and / or gelatin edibles or any other dozed product, such as the systems shown in FIGS. 5A and 5B;

[0013] FIG. 7 is an illustration of an illustrative production environment in which a chamber that contains a dosed edible production system; and

[0014] FIG. 8 is a flow diagram of an illustrative process for forming a dosed edible, such as a pectin and / or gelatin-based edible.DETAILED DESCRIPTION

[0015] With regard to FIG. 1A, an illustration of an illustrative prior art machine 100 for producing dosed gummy edibles is shown. The machine 100 includes an ingredients mixing vessel 102 in which base and active ingredients are mixed. The mixing may mix a base ingredient with one or more active ingredients so as to try and evenly distribute the base and active ingredients. As understood in the art, because the different ingredients have different specific weights and different abilities to bind to one another, the ability to evenly distribute the active ingredient(s) with the base ingredient is a challenge and typically results in uneven distribution of the active ingredient(s) such that gummies that are deposited and produced in the molds by the prior art machine 100 are unable to meet OTC and pharmaceutical requirements of having respective 10% and 5% deviations from specified amounts of active ingredients by volume and / or weight. It should be understood that the deviations may be substantially 10% and 5% deviations in that a 5% or 10% deviation from the defined deviations (e.g., 9.89%-10.11%, 9.945%-10.055%) may be acceptable.

[0016] With regard to FIG. IB, an illustration of fluid flow paths 104a-104n (collectively 104) of the prior art machine of FIG. 1A for producing dosed gummy edibles is shown. The fluid flow paths 104 are more clearly shown to each receive the mixed base and active ingredients from the ingredients mixing vessel 102. However, although the mixed base and active ingredients come74217066 l.docx6401.1000003 from the same vessel 102, because the active ingredient(s) are unevenly distributed, when the mixed base and active ingredients are deposited from the fluid flow paths 104, dosed gummies that are produced in the different molds are unpredictably dosed with active ingredients, thereby not meeting OTC and pharmaceutical requirements. The mixture includes a base ingredient (e.g., a slurry if producing gummy edibles) with dosed active ingredients or active pharmaceutical ingredients (APIs). Because the slurry has to cook at a high temperature, the active ingredients are inactivated, compromised (e.g., burn off), chemically altered, coagulated, settled, or otherwise so as to cause a lack of conformity and homogeneity of the active ingredients within the base ingredient. Accuracy of the active ingredient is often affected up to 13% or more by weight and / or volume for individual gummies (or other delivery type). The fluid flow paths 104 are basically mechanical push rods that deposit the mixed ingredients as a “pulse frequency” dosing system.

[0017] With regard to FIG. 2, an illustration of thread adjustments 200 for adjusting volume output by fluid flow paths 202a-202n (collectively 202) of dosed gummy edibles for each of the flow paths 202 from a prior art machine 100 of FIG. 1A is shown. The threaded dosage adjustments 200 are used to adjust volume of the mixed base and active ingredient(s) for producing a gummy having a certain volume of the mixed ingredients. Because the amount of turn of the threads is highly inaccurate, the ability to produce a gummy with a specific volume of ingredients is difficult. And, because each machine has many fluid flow paths 202 that are individually set using inaccurate thread adjustments 200, each of the dosed gummies typically have different levels of active ingredients different from one another, which makes producing OTC and pharmaceuticalgrade dosed gummies nearly impossible.

[0018] With regard to FIG. 3, an illustration of an illustrative machine 300 including components 302 including individual fluid flow paths 304ai-304an-304bi-304bn(collectively 304a, 304b, and 304) for respective base and active ingredients to be flowed and processed for producing dosed gummy edibles is shown. The machine 300 may include individual a base ingredient vessel 306 for storing base ingredients (e.g., pectin-based gelatin), one or more vessels 308a-308o (collectively 308) for each of the active ingredients to be used to form a dosed gummy edible. In addition to the vessels for storing and optionally heating the respective ingredients, a flush tank 310 may be provided to flush the active ingredient flow paths 304b using a flushing or cleansing fluid when changing active ingredients to be used for producing different dosed gummy edibles. The cleansing fluid may be water or water inclusive of a cleansing agent, for example. The flush tank 310 may also be used for flushing the base ingredient flow paths 304a, but primarily for cleaning purposes, as opposed to cleaning to avoid incorrect active ingredient dosing for dosed gummy edibles of different types (e.g., one medicine versus a different medicine).84217066 l.docx6401.1000003

[0019] As shown, the machine 300 may include a base ingredient or gummy ingredient flow path 304a and one or more active ingredient flow paths 304b within which the base or gummy ingredient is flowed and active ingredient(s) are respectively flowed. If multiple active ingredients are to be used for producing a dosed gummy edible, then multiple active ingredient vessels 308 and corresponding flow paths 304b may be utilized. In an embodiment, pumps 312ai-312anand 312bi-312bn(collectively 312a, 312b, and 312), such as micro pumps, may be used to draw ingredients stored in the vessels 306 and 308 into the respective flow paths 304. Each of the flow paths 304 may have different pumps 312, which may be controlled by one or more programmable logic controller (PLC) control modules 314 to operate at different volumes based on a recipe for each of the dosed gummy edibles. The PLC control module(s) 314 may be formed of one or more processors of any type, including specific controllers, general controllers, general processors, combination of controllers, and be configured to execute software that perform control functions.

[0020] The control functions may be configured to receive sensor data (e.g., temperature, flow volumes and / or rates, etc.), and control the operation of flow paths (e.g., control pump(s), control heater(s) (not shown), control pump nozzle(s), and control hot gun nozzle(s)). Flow meters 316ai- 316an, 316bi-316bn(collectively 316a, 316b, and 316) along each of the flow paths 304 may be used to measure volume of the ingredients, and the PLC control module 314 may determine when a predetermined amount of ingredients are flowed through the flow paths 304 and cause the pumps 312 to stop upon reaching the predetermined amount of ingredients. Deposit pump nozzles 318ai- 318anand 318bi-318bm(collectively 318a, 318b, and 318) may be used to output respective ingredients into mixing nozzles or other mixing vessel to mix the ingredients with one another. In an embodiment, a mixing element (e.g., spinning blade) may be utilized to distribute the active ingredients more evenly within the base ingredient. From the mixing nozzles 318, the mixed ingredients may be output to respective hot gun nozzles 320a-320n to output the mixed ingredients into molds 322a-322n (collectively 322).

[0021] As shown, the PLC control module 314 may be in communication with the pumps 312, flowmeters 316, and deposit pump nozzles 318 to control flow of the ingredients and mixed ingredients individually and accurately. The PLC control module 314 may further be in communication with each of the hot gun nozzles 320 to control output of the mixed ingredients into the molds 322. The PLC control module 314 may further be configured to control temperature of each of the vessels 308 and heating elements (not shown) throughout the fluid flow paths (e.g., at the pump and along conduits between each of the different components through which the individual and / or mixed ingredients are flowed). The PLC control module 314 may maintain the individual and mixed ingredients at predetermined temperatures.94217066 l.docx6401.1000003

[0022] To avoid destroying or evaporating the active ingredients, the active ingredients may be maintained at temperatures lower than the temperature of the base or gummy ingredient. It should be understood that the base ingredient may be formed of one or more base ingredients, including one or more pectin and / or gelatin ingredients. In an embodiment, active ingredients are active pharmaceutical ingredients (API), which may include a specific chemical or compound. Each of the pumps 312 and hot gun nozzles 320 may be highly accurate such that very specific volumes of ingredients may be output therefrom so that control of the ingredients to produce nutraceutical and / or pharmaceutical-grade compliant dosed gummy edibles is possible. The active ingredients may also be a vitamin or any other ingredient that is part of a nutraceutical, pharmaceutical, or OTC supplement or medication, as understood in the art.

[0023] In an embodiment, the active ingredients may be heated to a maximum temperature of about 60°C. In another embodiment, the active ingredients may be maintained at room temperature. In an embodiment, the base ingredient may be heated to a minimum temperature of about 75°C, but other temperatures, such as at least about 85°C. It should be understood that each of the base ingredients and the active ingredients may be maintained at specific temperatures (e.g., within a temperature range of between 55°C and about 65°C) throughout the fluid flow paths, thereby ensuring consistency and accuracy of the dosed gummy edibles. In being about a temperature, the temperature may be within a certain percentage of the temperature, such as 5% or 10% (e.g., 75°C could be between 67.5° C and 82.5°C with a 10% deviation; 75°C could be between 71.25°C and 78.75°C with a 5% deviation).

[0024] As further shown, a user interface or control interface 324 may be in communication with the PLC control module 314 that may include one or more processor(s) that support control functionality, and be configured to display information being monitored by sensors 326a-326z (collectively 326) along each of the individual fluid flow paths 328a-328n (collectively 328) through which base ingredient(s) may flow, and individual flow paths 330a-330n (collectively 330) through with active ingredient(s) may flow.

[0025] As shown in the control interface 324, different groups of flow paths (i) Al and A2 and (ii) Bl, B2, and B3 are listed for creating different dosed pectin and / or gelatin-based edibles. The fluid flow paths Al and A2 and Bl, B2, and B3 may correlate with the fluid flow paths 328 and 330, but be listed in more intuitive manner on the control interface 324. Although the flow paths 328 and 330 are shown to be paired, it should be understood that one or more flow paths for the active ingredient(s) may be provide. For example, if the active ingredient vessels 308 include two vessels, then two individual active ingredients (e.g., mixed or unmixed) may have a corresponding number of fluid flow paths extending therefrom to enable two active ingredients to be mixed with104217066 l.docx6401.1000003 the base ingredient through one fluid flow path 328b, for example. It should be understood that a wide variety of configurations of the fluid flow paths 328 and 330 may be utilized to support mixing or dosing one or more active ingredients with the base ingredient(s).

[0026] The ingredients within the different respective flow paths 328 and 330 may be displayed, where “Base” may be a pectin and / or gelatin-based edible flowed through or along a first fluid flow path Al (e.g., fluid flow path 328a), and active ingredient “Al” may be a first active ingredient flowed along a second fluid flow path A2 (e.g., fluid flow path 330a) in the set of fluid flow paths 330, The Base and active ingredient Al may be flowed through respective fluid flow paths Al and A2 at different temperatures (e.g., 85C and 65C), and mixed with different volumes (e.g., 3mL and 0.3mL) to form a first dosed gummy edible. In forming a second dosed gummy edible, the Base ingredient may be flowed through a fluid flow path Bl, active ingredient “A2” may flow through fluid flow path B2, and active ingredient “A3” may be flowed through fluid flow path B3. In this example, the temperatures in the different fluid flow paths Bl, B2, and B3 may be different (e.g., heated by different heaters (no shown) in the fluid flow paths 328 and 330) and different volumes may be output from each of the different fluid flow paths Bl, B2, and B3

[0027] As previously described, the active ingredients may be nutraceutical and / or active pharmaceutical ingredient (API) ingredient (e.g., nutraceutical -grade or nutraceutical-grade and / or rated ingredients). It should be understood that the PLC control module 314 may control devices or components (e.g., valves) that control fluid flowing through each of the fluid flow paths 328 and 330. The devices may include pumps, thermostats, heaters, nozzles, and / or other components (e.g., mixers, vibrators, chillers, etc.). In an embodiment, the PLC control module 314, which may include a central set of processors, may be in electrical communication with each of the devices. In an alternative configuration, each of the fluid flow paths 328 and 330 may have separate processor(s) that control those specific paths. Still yet, the PLC control module 314 may be in communication with individual processors or other control devices to support a variety of production functions along individual and group of fluid flow paths 328 and 330 to support production of API-dosed gummies, for example.

[0028] In addition to displaying preset and / or monitored information, including ingredients and data associated therewith (e.g., ingredient names, temperature, volume flow rates, viscosity, PH, brix, etc.), both preset values and / or actual values may be displayed. Moreover, the user interface 324 may enable a user or operator to set or identify each type of ingredient (e.g., base ingredient(s), API ingredient(s), etc.) being disposed within the different vessels 308. The user interface 324 may allow for the user to set, enable, disable, alter, or otherwise control the various 114217066 l.docx6401.1000003 settings in the monitoring user interface 324 or a separate user interface by way of text entry fields, control elements (e.g., selectable up / down arrows), or otherwise. In an embodiment, a remote control device (not shown) that enables control of the PLC control module 314 may be utilized. In an embodiment, a voice recognition system may enable the user to verbally control the settings or retrieve specific current and / or historical measurements (e.g., in the form of a graph or numerical listing). The user interface 324 may further include “start” and “stop” buttons 332a and 332b that allows for the user to start and stop all or selected group(s) or set(s) of fluid flow paths 328 and 330.

[0029] The control interface 324 may communicate directly or indirectly with the PLC control module 314 with communication signals 334. The control interface 324 may communicate commands and / or data, such as parameters for each of the ingredients, temperatures, mixing volumes, etc., so as to cause the PLC control module 314 that may be executing software for controlling the different components 302 of the machine 300. The PLC control module 314 may process or be controlled by the commands and / or data of the data signals 334 and communicate command and / or data signals to 336 to an input / output (I / O) board 338. The I / O board 338 may be configured to communicate with the components 302 of the machine 300 to control operation thereof. The I / O board 338 may also be configured to receive sense signals from the sensors 326 and communicate the sense signals to the PLC control module 314 for use in controlling production of the dosed gummies.

[0030] The vessels 308 may store ingredients at concentrations to be mixed at 1 : 1 ratios. Alternatively, and / or additionally, the vessel(s) may store ingredient(s) at higher concentrations than mixing levels of 1 :1 ratios, and the ingredient(s) may be decreased in concentration level by use of water or other agent or simply be included to the mixing nozzle at the higher concentrations (e.g., concentrations of 3: 1, 10:1, 100: 1, or otherwise). Although only three vessels are shown for the flush tank, gummy ingredient, and active ingredient, it should be understood that the number of vessels may be any number, such as 50 active ingredient vessels. The vessels may be rigid or flexible. In an embodiment, replaceable packets of active ingredients may be utilized and replace when a previous packet is empty. One or more of the sets of fluid flow paths may be configured to produce the same or different pectin and / or gelatin-based edible. In an embodiment, weight of each ingredient may be measured, and a corresponding volume may be determined, such that the system used to produce the dosed gummies may be formed by the system by way of a user interface. Alternatively, a volume may be determined independent of weight and a user or operate may set the ingredient values or ratio for formulating the dosed gummies using the user interface. In an embodiment, the user interface may include a list of dosed gummies (e.g., nutraceutical124217066 l.docx6401.1000003 and / or pharmaceutical-grade gummies) for an operator to select on the user interface. As an example, icons (e.g., images of labels of brand manufacturers, such as a headache medicine manufacturer) may be displayed for a user to select to be produced by one or more channels (i.e., one or more sets of fluid flow pathways that mix predetermined ingredients to produce a dosed gummy). Output from the one or more sets may be one or more molds that are filed by the output of a nozzle with the mixed ingredients.

[0031] With regard to FIGS. 4A and 4B, illustrations of an existing gummy production system 400a and a modified gummy production system 400b to include a deposition adapter to perform “digital” deposition to produce dosed gummies are shown. As shown in FIG. 4A, the system 400a includes an adapter or assembly 402 including a set of fluid flow paths 403 positioned over a conveyer 404 configured to move molds 406a-406n (collectively 406) beneath the fluid flow paths 403 part of an assembly originally configured with the system 400a. The system 400a may operate in the same or similar manner as described with regard to FIGS. 1A and IB, which, as described, is a batched system in which base ingredients and active ingredient(s) are mixed in a batch (e.g., 200-gallon batch) and flowed through the fluid flow paths 403. As previously described, if the mixed batch does not have the active ingredient(s) evenly distributed within the base ingredient, which is essentially all of the time for a number of reasons, including, but not limited to, the active ingredient(s) settling, clumping, or otherwise, then the mixed batch flowing through the fluid flow paths 403 will result in resulting gummies having unpredictable and inconsistent levels of active ingredients. Moreover, the active ingredients are generally not homogeneously distributed throughout gummies produced within the molds 406. It is noted that the molds 406 are integrated as elongated linear segments of the conveyer 404 in which individual positions of the molds 406 are aligned with deposition nozzles (not shown) of the fluid flow paths 403. It should be understood that alternative embodiments of the conveyer 404 and molds 406 may be utilized.

[0032] As shown in FIG. 4B, the system 400b may have an adapter 408 attached to a structural members 409a and 409b of the conveyer 404 by brackets 410a and 410b (collectively 410) using fastening members (not shown), such as bolts, screws, clamps, or otherwise, or being welded thereto. The adapter 408 may be configured to attach to nearly all existing gummy production systems, so each of the gummy production systems may be converted from a low accuracy edible dosing system to a high accuracy edible dosing system, especially for pectin and / or gelatin-based edibles. The adapter 408 may include fluid flow paths 412. The fluid flow paths 412 may be configured in the same or similar manner as the flow paths 304a and 304b shown in FIG. 3. The adapter 408 and fluid flow paths 412 thereof may be positioned a multiple number of mold positions away from the fluid flow paths 403. For example, if the molds 406 have 1 / 2-inch spacing 134217066 l.docx6401.1000003 between one another, then the adapter 408 may be positioned a multiple of 1 / 2-inch spacing away from the fluid flow paths 403 (e.g., 2.5-inches, 3-inches, etc.) such that an electrical signal used to trigger deposition nozzles (or other electrical device) to deposit dosed gummy slurry into the positions of the molds 406 may be alternatively or additionally connected to the adapter 402.

[0033] Because the fluid flow paths 412 are fluidly aligned with the molds 406 when the fluid flow paths 403 are simultaneously aligned with the molds 406, albeit a multiple number of molds 406 away, the electrical signal that would trigger the fluid flow paths 403 may be utilized without having to modify electronics or add sensors to control deposition by the fluid flow paths 412 of the adapter 408. In an embodiment, an encoder that is coupled to a wheel (not shown) of the conveyer 404 outputs a signal each full rotation of the wheel. The full rotation of the wheel is aligned with an alignment position of the deposition nozzles and the molds 406 at a time that the molds temporarily stop for a short time period (e.g., 0.25 seconds) for the deposition of the dosed slurry to occur. It should be understood that additional and / or alternative sensors (e.g., image, proximity, time-of-flight (ToF), or otherwise) for sensing location of the molds 406 relative to the fluid flow paths 403 may be utilized and output signals from the sensors or electronic devices (e.g., processor, analog device, solid-state digital device, or otherwise) may be utilized. The adapter 408 may be electrically coupled to existing electronic device(s) on the system 400a may allow for signals to trigger output of deposition nozzles of the fluid flow paths 412 in the same or similar manner as the fluid flow paths 403.

[0034] With regard to FIG. 5A, an illustration of an illustrative system 500a configured as a batchless production system for producing dosed edible compounds, such as pectin and / or gelatinbased edibles, is shown. The system 500a may include multiple ingredient storage vessels 502a- 502d (collectively 502), for storing individual base ingredients used to produce a base ingredient (e.g., pectin and / or gelatin-slurry). As shown, the vessels 502 may include syrup, sugar water, pectin, and reverse osmosis (RO) water, that, when mixed, combine to produce a slurry used to produce gummies. It should be understood that the individual ingredients may include additional and / or alternative ingredients and be stored in fewer or more than the shown number of vessels 502. It should further be understood that the ingredients may be different if the base ingredient is other than a slurry. For example, if the base ingredient is a liquid used for cough syrup, capsules, pills, vaccines, or otherwise, then different ingredients may be stored in the vessels 502. In an embodiment, the vessels 502 may be totes (e.g., 55-gallon drum), but the vessels 502 may be larger or smaller based on the configuration of the system 500a. For example, the vessels 502 may be 3000-gallon tanks in which the individual base ingredients may be stored for the batchless system 500.144217066 l.docx6401.1000003

[0035] In addition to the base ingredients being stored in vessels 502, one or more active ingredients may be stored in one or more totes or vessel(s) 504a-504d (collectively 504). The system 500 may have multiple vessels 504 to store multiple active ingredients, but during operation, a single or multiple active ingredients may be utilized by setting one or more valves (not shown) in open state(s) or closed state(s). The active ingredients may be stored individually or as compounded prior to being stored in the vessels 504. As an example, the active ingredients may include individual or compounded APIs, vitamins, or otherwise. In an embodiment, depending on the active ingredient, a fluidic carrying agent may be utilized to suspend and flow the active ingredient(s) from the vessels 504. Such carrying agent may include water, oil, alcohol, and / or otherwise, but avoid impacting efficacy, taste, and / or discoloration of the gummies produced and avoid damaging or otherwise impacting equipment in producing the gummies.

[0036] Flush tank(s) or vessel(s) 506a and 506b (collectively 506) may be configured to store flushing liquid. The flushing liquid may be water, cleansing agent (e.g., baking soda, alcohol, etc.), or combination thereof. It should be understood that one or more flush vessels 506 may be utilized. As shown, a slurry mixing vessel 508 and an active ingredient mixing vessel 510 may be utilized to respectively mix the base ingredients to produce a base ingredient (aggregated base ingredient or base compound formed by two or more individual base ingredients) and active ingredients from the vessels 504. For example, if gummies are being made, then the base ingredient may be a slurry inclusive of syrup, sugar water, pectin, reverse osmosis water, and / or other ingredients (e.g., color, flavor, acid, etc.). The flushing liquid may be selectably used to flush the mixing vessels 508 and 510 and / or any conduit or fluid path fluidly connected thereto, as further described herein.

[0037] A color ingredient vessel 512 and flavor ingredient vessel 514 may be fluidly connected to a color / flavor (CF) mixer 516 for mixing a color ingredient and / or flavor ingredient. The color ingredient may be food coloring and / or organize coloring for use in coloring a dosed gummy or other output. The flavor ingredient may be synthetic or natural flavoring, as understood in the art.

[0038] A citric acid tote or vessel 518 may store citric acid. It should be understood that the acid may be an alternative to citric acid. Although not shown, the system 500a may also include a base PH ingredient in the event that PH of the base ingredient (e.g., slurry) is too acidic.

[0039] Deposition manifolds 520a-520n (collectively 520) may be used to output a mix of active ingredients and base ingredients produced by within the mixing vessels 508 and 510. In an embodiment, each of the deposition manifolds 520 may include a manifold pre-load vessel 522a- 522n (collectively 522) in which the base ingredient and active ingredient are initially mixed prior154217066 l.docx6401.1000003 to being deposited into molds 524a-524o (collectively 524) that define positions or cavities 525a- 525p and 525q-525z (collectively 525) in which individual doses (e.g., pectin and / or gelatin-based edible) are deposited and formed. It should be understood that rather than having multiple molds, a single mold may be utilized. In an embodiment, a conveyer configured to move molds in the form of rows of the conveyer (e.g., each segment of a belt may be a mold that has the positions 525 that define a row of a mold).

[0040] In an embodiment, the base ingredient vessels 502 may include proprietary connectors 526a-526d (collectively 526). In an embodiment, the connectors 526 may be identical with one another. Alternatively, each of the connectors 526 may be different from one another. In another embodiment, two or more of the connectors 526 may be the same. By having each of the connectors 526 be different, vendors of one ingredient may be prevented from accessing vessels of other ingredients, thereby avoiding contamination of incorrect ingredients. The connectors may be proprietary by having proprietary mechanical and / or electrical structure and / or functionality. For example, locks with keys may be used to open the connector(s). In an embodiment, radio frequency identification (RFID) readers may be utilized to identify a uniquely coded RFID chip that may be given to vendor(s) and unlock the proprietary connector(s). Still yet, passwords, biometric identifiers, encoded passcodes, and / or any other protection feature that prevents unauthorized access to the vessels 502 may be utilized. Although not shown, the same or similar proprietary connectors for the vessels 504, 512, 514, and / or 518 may be utilized in accordance with the principles provided herein.

[0041] Extending between the vessels 502 and base mixing vessel 508 are fluid paths 528a- 528d (collectively 528). The fluid paths 528 may include pumps 530a-530d (collectively 530) disposed at the vessels 502 to pump the individual base ingredients (e.g., syrup, sugar water, pectin, RO water, etc.) stored therein along fluid conduits 532a-532d (collectively 532). Flow meters 534a-534d (collectively 534) may be included along the fluid conduits 532 to sense flow volume and / or speed being flowed through the fluid conduits 532. Tankless heaters 536a-536d (collectively 536) may be thermally coupled with the fluid conduits 532 so as to heat the individual ingredients within the fluid conduits 532 prior to being mixed in the base mixing vessel 508. The temperatures may range from about 70C to about 200C, in an embodiment. It should be understood that each of the tankless heaters 536 may be individually controlled to set different temperatures for each of the different individual ingredients stored in the vessels 502.

[0042] Pumps 538a-538d (collectively 538) may pump the heated individual ingredients along the fluid conduit 532 between the tankless heaters 536 and base mixing vessel 508. For clarity, the fluid paths 528 may include one or more of the components (e.g., pumps 530, fluid conduits 164217066 l.docx6401.1000003532 (one or more lengths), flow meters 534, tankless heater 536, pump 538, flow meter 540) between the base ingredient vessels 502 to the base mixing vessel 508. The tankless heater 536 may be on the outside of a fluid conduit 532, and the fluid conduit 532 may be formed of any number of materials that preserves heat within the fluid conduits 532. In an embodiment, insulation around the fluid conduits 532 may be utilized, as well. The base mixing vessel 508 may receive the individual ingredients stored in the vessels 502 that are heated by the tankless heaters 536 for mixing to be prepared for flowing to the deposition manifolds 520.

[0043] In a similar manner, the active ingredient vessels 512 may be in fluid communication with pumps 542a-542d (collectively 542) to pump the active ingredient(s) contained in the active ingredient vessels 512 through fluid conduits 544a-544d (collectively 544). In an embodiment, flow meters 546a-546d (collectively 546) may be included to measure flow volume and / or flow rate of the active ingredient(s) being flowed into the active mixing vessel 510. In addition, the color vessel 512 and flavor vessel 514 may be in fluid communication with a color / flavor mixer 516 via pumps 548a and 548b (collectively 548), fluid conduits 550a and 550b (collectively 550), flow meters 552a and 552b (collectively 552). The CF mixer 516 may mix the color ingredient and flavor ingredient prior to flowing from the CF mixer 516 to the active mixing vessel 510 via a pump 554, fluid conduit 556, and flow meter 558. In an alternative embodiment, rather than using a CF mixer, the color and flavor ingredients may be flowed directly into the active mixing vessel 510 for mixing therein. It should be understood that it is also possible to flow the color and flavor ingredients into the base mixing vessel 508, but heat for cooking the base ingredient (e.g., slurry) may impact the color and / or flavor ingredients. The citric acid vessel 518 may be in fluid communication with the base mixing vessel 508 via a fluid path including a pump 560, fluid conduit 562, and flow meter 564. It should be understood that the flow meters 534, 540, etc., are optional if the pumps 530, 538, etc., are sufficiently accurate so that flow meters can be avoided, thereby saving money and complexity of the equipment.

[0044] To sense the chemical composition of the base ingredient in the base mixing vessel 508, a PH sensor and BRIX (sweetener) sensor 568 may be in fluid communication with the base mixing vessel 508. It should be understood that the sensors 566 and 568 may be positioned within or outside of the base mixing vessel 508 via fluid conduits 570 and 572, respectively, to real-time sample the mixed base ingredients. By maintaining the base mixing vessel 508 separate from the active mixing vessel 510, the base ingredient (e.g., pectin and / or gelatin-based slurry) may be heated while the active ingredient(s) may be maintained at a lower temperature. In an alternative embodiment, the system 500a may be configured without an active mixing vessel 510 and the174217066 l.docx6401.1000003 active ingredients may be flowed directly to the deposition manifolds 520 or manifold pre-load vessels 522.

[0045] As shown, the base mixing vessel 508 and active mixing vessel 510 may be in fluid communication with the manifold pre-load vessels 522 at the deposition manifolds 520 via respective pumps 574a and 574b, fluid conduits 576a and 576b, and flow meters 578a and 578b. In the embodiment of the system 500a, the deposition manifolds 520 may include deposition nozzles (e.g., heat guns) 521a-521p (collectively 521) that draw mixed active and base ingredients from the manifold pre-load vessels 522 (or in the manifolds themselves) and deposit the mixed base and active ingredients into the positions 525 of the molds 524 via streams 580a-580p from the deposition nozzles 521 of the deposition manifolds 520a and 520b (streams of the mixed base and active ingredients are not shown from the deposition manifolds 520m and 520n.

[0046] Operational control of the system 500a may be performed by a controller 582, such as a programmable logic controller, that includes one or more processor (not shown) in electrical communication with an input / output (I / O) board 584. It should be understood that any controller capable of controlling the system 500a may be utilized. The I / O board 584 may communicate with electrical devices, such as the pumps (e.g., lobe pumps, gear pumps, micropumps, or otherwise), sensors (e.g., PH and BRIX sensors 566 and 568), mixing vessels 508 and 510, flow meters, deposition manifolds 520, conveyer (not shown) that moves the molds 524, flush tanks 506, and any valves (not shown) used to control (e.g., disable or enable) flow of any of the ingredients. The controller 582 may communicate control and data via data signals 586.

[0047] Flush tank or vessel 506a may include flushing fluids (e.g., water, alcohol, etc.) for flushing the base ingredient fluid paths 528. One or more pump 588a and 588b may pump the flushing fluid via fluid conduits 590a and 590b to flush the fluids paths 528 and base mixing vessel 508. A pump 592 may be in fluid communication with the flush tank 506b to flow the flush fluid through fluid conduit 594 to flush fluid conduits 544 and active mixing vessel 510. It should be understood that additional or fewer flush vessels 506 may be utilized and alternative fluid connections may be utilized.

[0048] With regard to FIG. 5B, an illustration of an illustrative system 500b configured as an alternative to the batchless production system of FIG. 5A for producing dosed edible compounds is shown. In this configuration, rather than having single set of deposition manifolds 520 with deposition nozzles 521, a pair of deposition manifolds 596ai / 596a2-596ni / 596n2 (collectively 596) with paired deposition nozzles 597ai / 597a2-597ni / 597n2 (collectively 597) may be included. By including pairs of deposition nozzles 597, the base ingredient and active ingredient(s) may be184217066 l.docx6401.1000003 maintained along separate flow paths until the base and active ingredients are first mixed in the cavities 525 of the molds 524. As shown, rather than mixing the base ingredient and active ingredient(s) in the manifold pre-load vessels 522 of FIG. 5A, pre-load vessels 595a-595t may be configured to buffer the base ingredient and active ingredient(s) separately at the paired deposition manifolds 596 prior to being deposited in molds 524. The respective paired deposition nozzles (e.g., 597ai and 597ai) may be directed to common locations such that when the molds 524 are positioned beneath the deposition manifolds 596 and in fluid alignment with the paired deposition nozzles 597, the base ingredient and active ingredient(s) are deposited into the cavities 525. As shown, deposition nozzles 597ai / 597ai - 597pi / 597pi are respectively outputting base ingredient output streams 598ai-598pi and active ingredient output streams 598a2-598pi (collectively 598) into positions 525a-525p of the mold 524a.

[0049] By mixing the base ingredient with the active ingredient(s) of the output streams 598, the resulting mixture or compound may become substantially homogeneous in that the active ingredient(s) become substantially equally distributed throughout the combined base and active ingredient(s) of the final dosed gummy (or other delivery mechanism). To accomplish substantial homogeneity of the active ingredient(s) with the base ingredient when using the paired deposition nozzles 597, pressure of the output of the deposition manifolds may be substantially the same to cause the base and active ingredient(s) to become evenly distributed. Timing of the output streams 598 may start with the base ingredient stream 598ai-598ai and then the active ingredient(s) output streams 598a2-598pi may be deposited until both streams are completed. In an embodiment, a “center fill” of active ingredient(s) may be performed by filling about half of the positions 525 with base ingredient stream 598ai-598pi, and then the active ingredient(s) streams 598a2-598p2 may be output at a lower pressure (e.g., half of the pressure of the base ingredient streams 598ai- 598pi) so that the active ingredient(s) remains in the middle of the base ingredient or encapsulated in the base ingredient. The base ingredient streams 598ai-598pi may be paused while the active ingredient(s) streams 598a2-598p2 are occurring and then the base ingredient streams 598ai-598pi finish filling the positions 525 of the mold 524a.

[0050] In operation, the during a deposition process, the conveyer moving the molds 524 in which the deposition nozzles are to deposit the respective base ingredient and active ingredient(s) may be temporarily stopped (e.g., stopped for about 0.5 seconds) for the deposition process to be performed. In an alternative embodiment, the molds 524 may move at a constant speed and the deposition nozzles 597, which may be hot gun nozzles, may be controlled to output the base and active ingredient(s) while the positions 525 are in fluid alignment of the deposition nozzles 597 (note that the same control may be performed with the single deposition manifolds 520 of FIG.194217066 l.docx6401.10000035A). In yet an alternative embodiment, rather than the conveyer being controlled to move the molds 524 at a constant speed, the conveyer may be controlled to be slowed (e.g., half-speed) when the molds 524 are in fluid alignment of the deposition nozzles 597. Filling of the positions 525 may occur within 0.3 seconds, so a buffer after stopping and before starting may be 0.1 seconds, and movement between starts and stops may be 0.2 seconds, which allows for a total of 0.7 seconds to fill a row of the position 525 of the molds 524. It should be understood that alternative timing for filling molds, along with alternative control of the conveyer and deposition manifolds 596, may be utilized.

[0051] During the deposition process, because the base ingredient is generally significantly larger than the active ingredient(s), the base ingredient takes longer to deposit than the active ingredient(s), especially if the deposition nozzles are the same dimensions. For example, if a 3- ounce gummy is being produced with a 0.3-ounce active ingredient, then it may take about 10 times longer to deposit the base ingredient than the active ingredient. It should be understood that different sized deposition nozzles may be utilized. In an embodiment, initiation of depositing the base ingredient in the positions or cavities 525 may be started prior to the active ingredient. By first mixing the base and active ingredients in the cavities 525, the resulting gummy (or other delivery type, such as pills, capsules, etc.) has a substantially homogeneous composition of the active ingredient being evenly distributed within the base ingredient. As a result of the composition being substantially homogenous, the active ingredient tends to be more difficult to taste due to clumping or grouping that generally occurs when the active ingredient(s) are mixed in a conventional mixing vessel and flowed through a common fluid path prior to being deposited, as opposed to separately processing the base and active ingredient(s), as provided by the systems 500a and 500b of FIGS. 5A and 5B.

[0052] Embodiments may provide for continuous cook capabilities by use of the tankless heaters 536 and reduced footprint by removing conventional cooking kettles, large pumps, and large piping. The reduced footprint may be a reduction in space requirements by over 50%. In addition, capacity may be significantly increased with scalability with a single system producing, for example, over 1 million gummies per hour during 24x7 operations with less headcount due to automation, self-calibration, and other efficiencies. The flush tanks 506 may enable cleaning fluid flow paths between different API’s with no downtime as a mixing vessel with the base and active ingredients may be eliminated from the systems 500 and 500b. The overall system is designed to run hands-free cooking and depositing without any interruption. In an embodiment, raw ingredients may be heated and stored in vessels or totes at a minimal heat of 80°F so as to provide viscous materials to increase fluid movement and speed through fluid conduits (e.g., hoses). In an 204217066 l.docx6401.1000003 embodiment, the fluid conduits may be heated to 80°F to 210°F by tankless heaters or otherwise. Once the ingredients are heated in the vessels (e.g., vessels 502), the ingredients may be transferred via pumps 530, such as gear pump or lobe pump, through flow meters 534 beginning the measurement of material at this point. The ingredients may be passed through tankless heaters 536 and heated to 210°F or 105°C to create consistent temperature and hydrate the pectin and optionally other ingredients for proper mixing in the base mixing vessel 508.

[0053] Upon reaching proper temperature, material is passed through to the API mixing vessel. Note: for proper temperature management, flow meters and heated hoses are set to accommodate multiple viscous materials.

[0054] With regard to FIG. 6, a block diagram including a set of functions 600 for use in configuring and operating a batchless (or batched) production system for producing pectin and / or gelatin edibles or any other dozed product, such as the systems shown in FIGS. 5A and 5B, is shown. A first function 602 may enable a user to select a base ingredient. The base ingredient may be composed of multiple ingredients that, when combined and cooked, result in a compound base ingredient or simply base ingredient used for producing individual dosed edibles. In selecting the base ingredient, a list of selectable base ingredients that are standards may be displayed for a user. Alternatively, a user may set up a new base ingredient (e.g., one that has a specific BRIX, color, flavor, etc.). As part of the listing, a user interface may additionally or alternatively enable a user to select viscosity, color, texture, BRIX (unit of sugar content or sweetness), flavor, bitterness (e.g., PH level), and / or any other parameter associated with the base ingredient.

[0055] A second function 604 may enable a user to select one or more active ingredients. The active ingredients may be existing ingredients that are generally used and maintained in vessels of the system. Alternatively, the active ingredients may be non-standard active ingredients that would require a user to ensure that the selected active ingredient is available to the system the prior to production of the dozed edibles. For example, common medicines, such as acetaminophen, may be standard and available on the system at all times, while non-standard ingredients, such as a specific GLP-1 formulation, would have to be made available to the system for the production of dosed edibles. If standard active ingredient(s) are available, the system may operate independent and autonomously producing the dosed edibles. If not standard and currently available, the system may prompt a system operator to ensure that the active ingredients are available before production of the dosed edibles. In an embodiment, a sensor in a vessel may be utilized to enable the system to automatically verify that the ingredient is available before production with an ingredient commences.214217066 l.docx6401.1000003

[0056] A third function 606 may enable a user to define one or more vessels of base ingredients. The base ingredients may be individual ingredients, such as syrup, sugar water, pectin, RO water, and so on. Additionally, vessels for additional ingredients, such as color, flavor, and / or otherwise, may be selected. By enabling a user to select and define vessels in which each of the ingredients are located on the system, the system may be correctly configured prior to production to avoid mistakes. It should be understood that alternative ways of setting up the system, including autonomously, may be performed by having the vessels include machine-readable indicia or other way to determine ingredients in the vessels, that may be read by sensors at the vessels. A combination of autonomous and manual set-up operations may be utilized, as well, to further provide safety provisions to avoid producing an incorrect base ingredient (or produce a composition of the individual base ingredients) or damaging the equipment of the system.

[0057] A fourth function 608 may enable a user to define vessels in which active ingredients are stored. The active ingredients may be stored in smaller vessels than those of the base ingredients due to the active ingredients generally being much lower in volume than the base ingredients. The vessels of the active ingredients may also include color, flavor, or otherwise, which are used to make adjustments during production of the dosed edibles.

[0058] A fifth function 610 may include defining parameters of flow paths of base ingredients based on selected base ingredients and functions may include setting temperature(s) of one or more tankless heaters, temperature of mixing vessels, function of mixing vessels (e.g., duration, speed of mix, etc.). In addition, the flow paths may be defined with flow rates, flow volumes, etc., which may be used to establish flow rates, durations, etc., to correctly and safely flow the base ingredients from vessels, along flow paths, be cooked in a mixing vessel, and be distributed to deposition manifolds for depositing the base ingredient into molds in producing the dosed edibles.

[0059] A sixth function 612 may include defining one or more parameters of flow paths of active ingredients based on selected active ingredients. The parameters may include temperatures of heaters at the storage vessels, temperatures of heaters, if any, along the flow paths of the active ingredients, temperature of an active mixing vessel, flow rates of the active ingredients, which may be used to set up pumps in the fluid flow paths of the active ingredients, etc.

[0060] A seventh function 614 may include selecting mold parameters of dosed edibles. The mold parameters may include dimensions for volume of positions or cavities of the molds, spacing between rows or positions of the molds, shape of the molds, etc.

[0061] An eight function 616 may include setting timing and pressures of deposition manifolds. The timing and pressures may enable the deposition manifolds to output a precise224217066 l.docx6401.1000003 amount of base and active ingredients into the positions of the molds. The volume of output from the deposition nozzle is typically based on time and pressure that a pump or other device that outputs the base or active ingredients. In an embodiment, the timing and pressures may be altered based on a type of base for active ingredient. For example, if the active ingredient includes large, non-soluble particulates as compared to other active ingredients, then the pressure and timing may be altered depending on the volume used to dose an edible, such as a pectin and / or gelatin-based dosed edible.

[0062] A ninth function 618 may enable a user to set timing and function of a conveyor. The timing may include speed, stop time, slow down time, or any other motion that is used to synchronize cavities of molds on or moved by a conveyor with respect to nozzles of a set of deposition nozzles on deposition manifolds. The function of the conveyor and deposition manifolds may allow for different types and features of dozed edibles to be produced. For example, to create dosed edibles with substantially homogenous suspension of active ingredients within a base ingredient of a dosed edible, a substantially same amount of pressure in outputting the base ingredient and active ingredient(s) may be used. If a “center filled” dozed edible is desired, then pressure of deposition nozzle output may be altered, such as being less than that of the pressure of the base ingredient output, and timing of the base ingredient and active ingredients may also be adjusted. For example, the base ingredient may be first filled in a mold to a partial amount, such as 50%, then the active ingredient may be deposited into the base ingredient of the mold at a lesser pressure so that the active ingredient remains centrally located within the base ingredient, and then the base ingredient may be added on top of the active ingredient to finish encapsulating the active ingredient within the base ingredient within the positions of the molds. If different colors of the dosed edibles are desired, then the same or different (or no) colors may be applied to either or both of the base and active ingredients.

[0063] A tenth function 620 that enables setting and controlling BRIX, PH, color, etc. variable level control based on selected dosed edible. The setting of the variables may be used to dynamically adjust production of the dosed edibles within the mixing vessel(s), for example, in producing the base ingredient and active ingredient(s) through use of sensors, such as PH sensors, BRIX sensors, image sensors, etc. The image sensors may be positioned at the molds so as to image the deposited ingredients in the positions of the molds. Feedback of the various variables may be used by at least one processor for making dynamic adjustments during production of the dosed edibles.

[0064] It should be understood that additional and / or alternative functions may be possible to perform calibration, either manually or automatically, of synchronizing motion of the molds with 234217066 l.docx6401.1000003 output of the deposition nozzles, temperature control, pump control, or otherwise. For example, a calibration may be performed to use flowmeters along fluid flow paths to sense actual volume being flowed by corresponding pumps. Once sensed, an offset value based on the amount of measured fluid flow from one or more pumps may be stored and accessible by a controller, thereby calibrating each of the flow paths based on actual operation of the various pumps (e.g., micropumps, ingredients, fluid conduits, etc.). By automatically calibrating the system, the ability to set up the system for a production run for a specific type of dosed edible may be easier, less time consuming, and less expensive. Moreover, calibration may be performed dynamically or real-time so as to adjust for temperature changes, ingredient changes, pump wear, and so on. In an embodiment, a flush control function may be utilized to control valves that allow for flushing fluid to flow through selected (or all) fluid paths, mixing vessels, deposition nozzles, etc., for just active ingredient(s) fluid paths, base ingredients fluid paths, or combination thereof.

[0065] With regard to FIG. 7, an illustration of an illustrative production environment 700 in which a chamber or container 702 that contains a dosed edible production system 704 is shown. The chamber 702 may be configured as being airtight to support compliance with governmental regulations, such as Food and Drug Administration (FDA) regulations. The chamber 702, which may be a housing in various forms, such as a shipping container, specially built container or housing, shippable housing, non-shippable housing, etc. The production system 704 may include a deposition assembly 706 positioned over a conveyer 708 to move one or more molds 710 for producing dosed edibles. The container 702 may include an air input port 712 at which an inlet air conditioning system 714 may be positioned. In addition, one or more other air conditioning systems 716 may be positioned within the chamber 702 so as to remove or eliminate contaminants and regulate humidity from air in the chamber 702. Filters 718a-718n in the air conditioning systems 714 and 716 may be high efficiency particulate air (HEP A) filters that maintain the air quality within the chamber in specification for producing the dosed edibles. An airlock 720 that extends to and / or through a wall 722 of the container 702 so that dosed edibles on or separate from the molds 710 may be output from the chamber for further processing (e.g., drying, packing, testing, etc.). In an embodiment, if the dosed edibles are to be maintained in a regulated air environment, then another chamber may be positioned at the chamber 702 so that the airlock 720 may extend into an adjacent chamber for further processing.

[0066] Although the chamber 702 is sized to fit full-sized, mass production equipment, it should be understood that smaller sized equipment, including equipment that produces single or small numbers of dosed edibles. In an embodiment, the smaller sized equipment may be sized for positioning on a counter or table, and may be used for research and development, small quantity 244217066 l.docx6401.1000003 production, or otherwise. The same or similar features, such as the input port 712, air conditioning systems 714 and 716, filters 718, airlock 720, and / or otherwise may be included for the different sized chambers. By using a chamber 702 as described, the ability to establish a building or space within a building may be reduced or eliminates and environments that would be difficult to or not possible to meet governmental requirements may avoided. Still yet, a mobile production system that meets governmental requirements may be possible.

[0067] With regard to FIG. 8, a flow diagram of an illustrative process for forming a dosed edible, such as a pectin and / or gelatin-based edible, is shown. At step 802, a base ingredient may be heated in a first vessel to a first temperature, where the base ingredient may be ap pectin and / or gelatin-based ingredient. An active ingredient may be provided in a second vessel at a second temperature at step 804. A first metered volume of the base ingredient mays be flowed from the first vessel to a deposition nozzle via a first fluid flow path at step 806. A second metered volume of the active ingredient may be flowed from the second vessel to the deposition nozzle via a second fluid flow path at step 808. At step 810, the heated base ingredient and the active ingredient may be mixed prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes. At step 812, the mixed ingredients may be output into a mold to form the pectin and / or gelatin-based edible. In an alternative embodiment, rather than mixing the ingredients prior to being output into a mold, the base and active ingredients may be output separately and mixed in the mold via multiple deposition nozzles (i.e., the heated base ingredient from a first nozzle and the active ingredient from a second nozzle).

[0068] As described, the dosed edibles may have highly accurate weight and be substantially homogeneous within the dosed edibles utilizing the principles described herein. As previously described, pharmaceutical-grade accuracy required by the FDA is + / -5% and OTC requirements are + / -10%. Sample testing performed to verify that dosing accuracy produced by the principles provided herein resulted in the following accuracy of dosages of active ingredients, in this case for acetaminophen. In this case, the weight of the individual dosed edibles was 80mg. As shown, the percentages of the weight of the active ingredients are all less than 2% with one less than 1%. As a result, the ability to produce a container of dosed edibles, such as 30 dosed edibles or more, with active ingredients that are substantially the same (e.g., all within 5%, all within 2%, all within 1%) is possible. Conventional production equipment generally requires testing to be performed over multiple dosed edibles, such as 20, and then an average is used to determine whether the group of dosed edibles complies with required levels of deviation (e.g., 5% or 10% depending on whether the dosed edibles are pharmaceutical-grade, OTC-grade, or nutraceutical -grade).254217066 l.docx6401.1000003

[0069] The samples shown in TABLE I depict that each of the dosed edibles are within 4% of one another (e.g., 3.78% - 0.06% = 3.72%). The active ingredient, in this case acetaminophen powder, was also tested to have a purity of 95.62%, which means that proper weight compensation during dosing is used to ensure that dosage specifications are met (e.g., within 5% of specified weight and strength of active ingredient on a per unit basis). As an example, sample #4 in TABLE I shows that a 5 gram gummy had an 80.05mg total (16.01mg / g x 5g = 80.05 mg / gummy). The specified mg for a 5g gummy is 80mg, so the percentage difference is 0.0625% (i.e., 0.05 / 80=0.0625%). Also, sample #4 shows 8.16mg / g, so a 5g gummy is 40.80mg / gummy, which has an accuracy of 2%.TABLE I. Test Results

[0070] For a given batch, homogeneity across beginning, middle, and end of the batch is useful. For example, having consistency of samples with a target label claim is useful. In the case of sampling at the beginning, middle, and end of a batch (i.e., all three stages) with alignment with the label claim and showing no meaningful variation is a strong indication of good homogeneity across the batch.

[0071] For batchless systems, similar processing is performed, so similar homogeneity may be verified by taking samples at periodic, random, or event-driven times.

[0072] One may alternatively design a dedicated homogeneity validation study involving a larger number of unit samples across the lot, followed by statistical analysis (e.g., calculating percent relative standard deviation (%RSD), confidence intervals, or analysis of variance (ANOVA) across positions).

[0073] Alternative Delivery Types

[0074] Although at least one embodiment of the system described herein focuses on producing pectin and / or gelatin-based edibles, the principles provided herein may be applied to other dosed delivery types. For example, multiple embodiments of the system may be employed to produce any oral delivery mechanism, such as tablets, capsules, pills, liquids, syrups, gummies that may be used to deliver pharmaceuticals, nutraceuticals, and / or OTC active ingredients. In addition,264217066 l.docx6401.1000003 delivery types including injectables, transdermal, inhalation, sublingual, topical, controlled- release, nasal, rectal / vaginal, and advanced, including nano, biodegradable, micro-needle patches, smart pills, vaccines, and antibiotics may be produced utilizing the principles described herein. In addition, other non-therapeutic delivery types may be produced. For example, beverages with caffeine, non-liquids with protein or other “active” ingredient, or liquids and non-liquids with other active ingredients may be produced utilizing the principles described herein. Still yet, non-edibles, such as lotions (e.g., suntan lotion, skin softening lotion, etc.), shampoo, conditioners, soaps (liquids, solids, etc.), gels (e.g., hair gels, shaving gels), creams (e.g., shaving creams), and / or any other types of doped product may be produced by a system in accordance with the principles described herein. Still yet, industrial products, such as paints, cement, pipes, etc., may be produced by a system that performs in accordance with the principles described herein.

[0075] Features“Digital” Deposition Process

[0076] One embodiment of a method for forming a pectin and / or gelatin-based edible may include heating a base ingredient in a first vessel to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient. An active ingredient may be provided in a second vessel at a second temperature. A first metered volume of the base ingredient may be flowed from the first vessel to a deposition nozzle via a first fluid flow path. A second metered volume of the active ingredient may be flowed from the second vessel to the deposition nozzle via a second fluid flow path. The heated base ingredient and the active ingredient may be mixed prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes. The mixed ingredients may be output into a mold to form the pectin and / or gelatin-based edible.

[0077] In providing an active ingredient, the active ingredient may be heated to a second temperature. Heating the base ingredient may include heating the base ingredient to at least 75°C. Heating the active ingredient to a second temperature may include heating the active ingredient to at least 20°C.

[0078] The process may further include measuring volume of the flowing base ingredient flowing through the first fluid flow path. Flow of the heated base ingredient through the first fluid flow path may be stopped in response to a first predetermined volume being reached. The flowing active ingredient flowing through the second fluid flow path be measured. Flow of the active ingredient through the second fluid flow path may be stopped in response to a second predetermined volume of the heated active ingredient being reached. Measuring volume of the274217066 l.docx6401.1000003 flowing base ingredient and active ingredient may include using first and second flowmeters arranged in fluid communication with the respective fluids flowing through the respective first and second flow paths. The first and second temperatures may be maintained through the first and second fluid flow paths. The based and active ingredients into respective first and second deposit pump nozzles after measuring volumes of the base and active ingredients. The heated base ingredient and the active ingredient may be mixed a mixing nozzle to form a mixed composition. The mixed composition may be flowed into a hot gun nozzle for dispensing or depositing the mixed composition into the mold.

[0079] Flowing the heated base ingredient may include pumping the heated base ingredient from a first pump and flowing the active ingredients may include pumping the active ingredient using a second pump.

[0080] The second metered volume may be measured to be within a 10% deviation from a predetermined volume. The second metered volume may be measured to be within a 5% deviation from the predetermined volume. The active ingredient may be an active pharmaceutical ingredient. Flushing the second fluid flow path may be performed prior to changing the second active ingredient from a first second active ingredient to a second active ingredient.

[0081] A pressure may be applied to the first vessel in which the base ingredient is stored to reduce or eliminate air therein. A pressure may be applied to the second vessel in which the second ingredient is stored to reduce or eliminate air therein.

[0082] A vacuum may be applied to the first vessel in which the base ingredient is stored to reduce or eliminate air therein. A vacuum may be applied to the second vessel in which the second ingredient is stored.

[0083] The first metered volume of the heated base ingredient may be flowed from the first vessel to the deposition nozzle using a piston to flow the base ingredient.

[0084] Outputting the mixed ingredients into a mold may include outputting the mixed ingredients into a mold shaped as cube in which the mixed ingredients will be cooled to form the pectin and / or gelatin-based edible.

[0085] The process may further include providing a second active ingredient in a third vessel at a third temperature. A third metered volume of the second active ingredient may be flowed from the third vessel to a deposition nozzle via a third fluid flow path. The second active ingredient may be mixed with the base ingredient and active ingredient prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base284217066 l.docx6401.1000003 ingredient, active ingredient, and second active ingredient as defined by the first, second, and third metered volumes. The mixed ingredients may be output into a mold to form the pectin and / or gelatin-based edible.

[0086] Providing the active ingredient may include providing at least one of a convection, vitamin, nutraceutical, and pharmaceutical ingredient.“Digital” Deposition System

[0087] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to heat a base ingredient to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient. A second vessel may be configured to store an active ingredient at a second temperature. A first fluid flow path may be in fluid communication with the first vessel and be configured to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle. A second fluid flow path may be in fluid communication with the second vessel and be configured to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle. A mixing vessel may be in fluid communication with the first and second fluid flow paths and be configured to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle. The mixed ingredients may have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes. A nozzle may be in fluid communication with the mixing vessel and be configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

[0088] The second vessel may be configured to heat the active ingredient includes to the second temperature. The first vessel may be configured to heat the base ingredient to at least about 75°C. The second vessel may be configured to heat the active ingredient to at least about 20°C.

[0089] The system may further be configured to include a first flow meter in fluid communication with the base ingredient flowing through the first fluid flow path and be configured to measure fluid flow volume therethrough. A first pump may be in fluid communication with the first fluid flow path and be configured to pump the base ingredient through the first fluid flow path. A second flow meter may be in fluid communication with the active ingredient flowing through the second fluid flow path and be configured to measure fluid flow volume therethrough. A second pump may be in fluid communication with the second fluid flow path and be configured to pump the active ingredient through the second fluid flow path. At least one processor may be in communication with the first flow meter, second flow meter, first pump, and second pump, and be configured to (i) determine, based on signals received from the first fluid meter, that the fluid294217066 l.docx6401.1000003 flow volume measured by the first fluid meter has reached a first predetermined volume, (ii) in response to determining that the fluid flow volume of the base ingredient has reached the first predetermined volume, communicate a first stop pumping signal to the first pump to stop flow of the heated base ingredient through the first fluid flow path, otherwise, communicate a first pump signal to the pump to cause the first pump to pump the heated base ingredient through the first fluid flow path, (iii) determine, based on signals received from the second fluid meter, that the fluid flow volume measured by the second fluid meter has reached a second predetermined volume; (iv) in response to determining that the fluid flow volume of the active ingredient has reached the second predetermined volume, communicate a second stop pumping signal to the second pump to stop flow of the active ingredient through the second fluid flow path, otherwise, communicate a second pump signal to the second pump the heated base ingredient through the second fluid flow path.

[0090] The first and second flowmeters may be configured to measure respective fluid flow volumes of the flowing base ingredient and active ingredient flowing through the respective first and second fluid flow paths, the fluid flow volume of the flow base ingredient being greater than the fluid flow volume of the active ingredient. At least one first heater element may be in thermal communication with the first fluid flow path and be configured to maintain the first temperature of the base ingredient along the first fluid flow path. At least one second heater element may be in thermal communication with the second fluid flow path and be configured to maintain the first temperature of the active ingredient along the second fluid flow path. A first deposit nozzle may be in fluid communication with the first fluid flow path via an input aperture and the mixing vessel via an output aperture, where the first deposit nozzle may further be in electrical communication with the processor(s). A second deposit nozzle may be in fluid communication with the second fluid flow path via an input aperture and the mixing vessel via an output aperture, where the second deposit nozzle may further be in electrical communication with the processor(s). The processor(s) may further be configured to cause the first and second pumps to flow the base and active ingredients into the respective first and second deposit pump nozzles in response to both of the fluid flow volumes of the base and active ingredients reaching the respective first and second fluid flow volumes.

[0091] The mixing vessel may be a mixing nozzle configured to mix the heated base ingredient and the active ingredient to form a mixed composition. The nozzle may be a nozzle of a hot gun nozzle configured to dispense the mixed composition into the mold.

[0092] A first pump may be disposed along the first fluid flow path and be configured to pump the heated base ingredient from the first vessel and through the first fluid flow path. A second 304217066 l.docx6401.1000003 pump may be disposed along the second fluid flow path and be configured to pump the active ingredients from the second vessel and through the second fluid flow path.

[0093] The system may further include at least one processor in electrical communication with at least one fluid control device along the second fluid flow path, and be configured to control the at least one fluid control device to maintain the second metered volume of the active ingredient to be within about a 10% deviation from a predetermined volume. The processor(s) may be further configured to control the at least one fluid control device to maintain the second metered volume of the active ingredient to be within about a 5% deviation from the predetermined volume. The active ingredient may be an active pharmaceutical ingredient. A flushing vessel may be configured to store flush fluid and be in selective fluid communication with the second fluid flow path. The flush fluid may be used to flush the second fluid flow path prior to changing the second active ingredient from a first active ingredient to a second active ingredient.

[0094] The system may further include a first air pump in fluid communication with the first vessel and be configured to apply a first pressure to the first vessel in which the base ingredient is stored. A second air pump may be in fluid communication with the second vessel and be configured to apply a second pressure to the second vessel in which the active ingredient is stored.

[0095] The system may further include a first vacuum in fluid communication with the first vessel and be configured to apply a first negative pressure to the first vessel in which the base ingredient is stored. A second vacuum may be in fluid communication with the second vessel and be configured to apply a second negative pressure to the second vessel in which the active ingredient is stored. A piston may be in fluid communication with the first vessel and be configured to flow a first metered volume of the heated base ingredient from the first vessel to the deposition nozzle. The mold may be shaped as a cube in which the mixed ingredients will be cooled to form the pectin and / or gelatin-based edible after the mixed ingredients are output from the nozzle.

[0096] The system may further include a third vessel configured to receive a second active ingredient at a third temperature. A third fluid flow path may be in fluid communication with the third vessel, and be configured to flow a third metered volume of the second active ingredient from the third vessel to the deposition nozzle via a third fluid flow path, thereby causing the second active ingredient to be mixed with the base ingredient and active ingredient prior to being output from the deposition nozzle. The mixed ingredients may have a predetermined ratio of the base ingredient, active ingredient, and second active ingredient as defined by the first, second, and third metered volumes so as to output the mixed ingredients into a mold to form the pectin and / or314217066 l.docx6401.1000003 gelatin-based edible. The active ingredient may include at least one of a confection, vitamin, nutraceutical, and pharmaceutical ingredient.

[0097] A system for forming a pectin and / or gelatin-based edible may include a first vessel configured to heat a base ingredient to a first temperature, where the base ingredient may be a pectin and / or gelatin-based ingredient. A second vessel may be configured to store an active ingredient at a second temperature. Multiple sets of fluid flow paths may be in fluid communication with the first and second vessels, where each of the sets of fluid flow paths may include:

[0098] (i) a first fluid flow path may be in fluid communication with the first vessel, and be configured to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle,

[0099] (ii) a second fluid flow path may be in fluid communication with the second vessel, and be configured to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle,

[0100] (iii) a mixing vessel may be in fluid communication with the first and second fluid flow paths, and be configured to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes,

[0101] (iv) a nozzle may be in fluid communication with the mixing vessel, and be configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible,

[0102] (v) at least one processor may be in electrical communication with fluid control device(s) along the second fluid flow path, and be configured to control the fluid control device(s) to maintain the first metered volume of the base ingredient, the second metered volume of the active ingredient, and the mixed ingredients into the mold.

[0103] The processor(s) may be configured to control the fluid control device(s) to maintain the first and second metered volumes to be within a 10% deviation from a predetermined volume. The processor(s) may be configured to control the fluid control device(s) to maintain the first and second metered volumes to be within a 5% deviation from a predetermined volume. The fluid control device(s) may include at least one of a pump, flow meter, deposit pump nozzle, and output nozzle. The processor(s) may be configured to independently control flow of the base and active ingredients along each of the sets of fluid flow paths.324217066 l.docx6401.1000003

[0104] The system may further include at least one third vessel configured to store at least one second active ingredient. Each of the sets of fluid flow paths may further include a third fluid flow path in fluid communication with the third vessel, and be configured to flow at least one respective third metered volume of the second active ingredient(s) from the third vessel to the deposition nozzle. The mixing vessel of each of the respective fluid flow paths may be in fluid communication with the third fluid flow path to mix the second active ingredient(s) prior to being output from the deposition nozzle, where the mixed ingredients may have a predetermined ratio of the base ingredient, active ingredient, and second active ingredient(s) as defined by the first, second, and respective third metered volume(s).

[0105] A user interface may be in communication with the processor(s) and be configured to enable a user to set (i) the first and second temperatures, and (ii) first and second metered volumes. The user interface may further be configured to display the first and second temperatures and the first and second metered volumes. The user interface may further be configured to enable and disable fluid flow along each of the sets of fluid flow paths. The user interface may further be configured to display fluid flow volumes along each of the plurality of sets of fluid flow paths.Method of Manufacturing a Batched System with Base and Active Ingredients Separate

[0106] One embodiment of a method of manufacturing a system for forming a pectin and / or gelatin-based edible may include providing a first vessel in which a base ingredient is to be heated to a first temperature, where the base ingredient is a pectin and / or gelatin-based ingredient or slurry. A second vessel in which an active ingredient is to be stored at a second temperature may be provided. A first fluid flow path may be fluidly connected with the first vessel to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle. A second fluid flow path may be fluidly connected with the second vessel to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle. A mixing vessel may be fluidly connected with the first and second fluid flow paths to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle. A nozzle may be fluidly connected with the mixing vessel, where the nozzle may be configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible having a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes.

[0107] At least one processor may be electrically connected with the first and second vessels to independently control temperatures of the first and second vessels. In an embodiment, a first flow meter may be fluidly connected with the first fluid flow path to measure fluid flow volume of the base ingredient flowing through the first fluid flow path. A first pump may be fluidly334217066 l.docx6401.1000003 connected with the first fluid flow path, where the first pump may be configured to pump the base ingredient through the first fluid flow path. A second flow meter may be fluidly connected with the second fluid flow path to measure the active ingredient flowing through the second fluid flow path. A second pump may be fluidly connected with the second fluid flow path to pump the active ingredient through the second fluid flow path. At least one processor may be electrically connected with the first flow meter, second flow meter, first pump, and second pump. The processor(s) may be configured to determine, based on signals received from the first fluid meter, that the fluid flow volume measured by the first fluid meter has reached a first predetermined volume. In response to determining that the fluid flow volume of the base ingredient has reached the first predetermined volume, a first stop pumping signal may be communicated to the first pump to stop flow of the heated base ingredient through the first fluid flow path, otherwise, a first pump signal may be communicated to the pump to cause the first pump to pump the heated base ingredient through the first fluid flow path. A determination, based on signals received from the second fluid meter, that the fluid flow volume measured by the second fluid meter has reached a second predetermined volume may be made. In response to determining that the fluid flow volume of the active ingredient has reached the second predetermined volume, a second stop pumping signal may be communicated to the second pump to stop flow of the active ingredient through the second fluid flow path, otherwise, a second pump signal may be communicated to the second pump the heated base ingredient through the second fluid flow path.

[0108] The first temperature of the base ingredient may be maintained along the first fluid flow path by controlling at least one first heater element in thermal communication with the first fluid flow path. The second temperature of the active ingredient may be maintained along the second fluid flow path by controlling at least one second heater element in thermal communication with the second fluid flow path.

[0109] The process may further include connecting a first deposit nozzle with the first fluid flow path via an input aperture and the mixing vessel via an output aperture. The first deposit nozzle may further be in electrical communication with the processor(s). A second deposit nozzle may be connected in fluid communication with the second fluid flow path via an input aperture and the mixing vessel via an output aperture. The second deposit nozzle may further be in electrical communication with the processor(s). The processor(s) may further be configured to cause the first and second pumps to flow the base and active ingredients into the respective first and second deposit pump nozzles in response to both of the fluid flow volumes of the base and active ingredients reaching the respective first and second fluid flow volumes.344217066 l.docx6401.1000003

[0110] Fluidly connecting a mixing vessel may include fluidly connecting a mixing nozzle configured to mix the heated base ingredient and the active ingredient to form a mixed composition. Fluidly connecting a nozzle may include fluidly connecting a hot gun nozzle configured to dispense the mixed composition into the mold.

[0111] The process may further include fluidly connecting a first pump along the first fluid flow path to pump the heated base ingredient from the first vessel and through the first fluid flow path, and fluidly connecting a second pump along the second fluid flow path to pump the active ingredient from the second vessel and through the second fluid flow path.

[0112] In an embodiment, at least one processor may be electrically connected with at least one fluid control device along the second fluid flow path. The processor(s) may be configured to control the fluid control device(s) to maintain the second metered volume of the active ingredient to be within about a 10% deviation from a predetermined volume. Electrically connecting the processor(s) may include electrically connecting the processor(s) configured to control the fluid control device(s) to maintain the second metered volume of the active ingredient to be within about a 5% deviation from the predetermined volume.

[0113] The process may further include fluidly connecting a flushing vessel to store flushing fluid and in selective fluid communication with the second fluid flow path. The flush fluid may be used to flush the second fluid flow path prior to changing the second active ingredient from a first active ingredient to a second active ingredient.

[0114] In an embodiment, a first air pump may be fluidly connected with the first vessel to apply a first pressure to the first vessel in which the base ingredient is stored, and a second air pump may be fluidly connected with the second vessel to apply a second pressure to the second vessel in which the active ingredient is stored.

[0115] A first vacuum may be fluidly connected with the first vessel to apply a first negative pressure to the first vessel in which the base ingredient is stored, and a second vacuum may be fluidly connected in fluid communication with the second vessel to apply a second negative pressure to the second vessel in which the active ingredient is stored.Product-by-Process

[0116] A pectin and / or gelatin-based edible dosed with an active ingredient may be made by a process that includes heating a base ingredient a first temperature, where the base ingredient may be a pectin and / or gelatin-based ingredient, such as a slurry. The base ingredient may be flowed via a first fluid flow path to deposit a first metered volume of the base ingredient. An active354217066 l.docx6401.1000003 ingredient may be flowed via a second fluid flow path to deposit a second metered volume of the active ingredient. A predetermined ratio of the heated base ingredient and the active ingredient may be mixed. The mixed ratio of the heated base ingredient and active ingredient may be used to form the pectin and / or gelatin-based edible with the active ingredient being homogeneously distributed therein.

[0117] Mixing the predetermined ratio of the heated base ingredient and the active ingredient may include mixing the predetermined of the heated base ingredient and the active ingredient prior to depositing the mixed ingredients into a mold. Heating the base ingredient to a first temperature may include heating the base ingredient to a higher temperature than the second ingredient.

[0118] The base ingredient may be stored in a first vessel fluidly coupled to the first fluid flow path. The active ingredient may be stored in a second vessel fluidly coupled to the second fluid flow path. The base ingredient may be first metered. The active ingredient may be second metered. Mixing a predetermined ratio of the heated base ingredient and the active ingredient may include outputting the heated base ingredient and the active ingredient from different deposition nozzles into a mold.Gummy Composition

[0119] One embodiment of a gummy may include a base ingredient, and an active ingredient substantially homogeneously distributed throughout the base ingredient.

[0120] One embodiment of a container of gummies may include multiple gummies including a base ingredient and an active ingredient suspended in the base ingredient. Each of the gummies may include substantially the same amount of base ingredient and active ingredient. The active ingredient may be substantially homogeneously distributed throughout the base ingredient.

[0121] Weight of the active ingredient contained in each the gummies in the container may be within about 5% of a specified weight to be contained in the gummies. The container may be a jar, bag, or any other container. A difference of weight of the active ingredient in each of the gummies in the container may be within about 1% of each of the other gummies in the container.FDA Compliant Chamber

[0122] One embodiment of a system for producing a pectin and / or gelatin-based edible may include a housing defining an airtight chamber. A set of first fluid paths may be disposed within the airtight chamber. A set of second fluid paths may be disposed within the airtight chamber. A set of deposition nozzles disposed in fluid communication with the first and second fluid paths in the airtight chamber to receive (i) a base ingredient and (ii) an active ingredient and deposit the 364217066 l.docx6401.1000003 ingredients into a mold. A conveyer may be configured to position the mold beneath the set of deposition nozzles for the base and active ingredients to be deposited therein and moved for drying within the airtight chamber.

[0123] An air inlet duct may be defined by the airtight chamber. An air filter may be in fluid communication with the inlet duct to reduce particulates to a level that is compliant with U.S. Food and Drug Administration or any other governmental authority specifications. The air filter may be a high efficiency particulate air (HEP A) filter. Air conditioning equipment may be configured to maintain a set temperature within the airtight chamber. Air flow equipment may be configured to draw and filter air from the inlet duct to cause air pressure within the airtight chamber higher than ambient air pressure outside the airtight chamber.Adapter on Existing Batch Equipment

[0124] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to store and heat a base ingredient to a first temperature. The base ingredient may be a pectin and / or gelatin-based ingredient. A second vessel may be configured to store and optionally heat an active ingredient to a second temperature. A first assembly may include first fluid flow paths including respective first deposition nozzles, where each of the fluid flow paths may be configured to receive the base ingredient optionally with an active ingredient mixed therein in the first vessel. The first set of fluid flow paths may be configured to deposit the base ingredient optionally mixed with an active ingredient therein flowed from the first vessel into a mold. A second assembly may include fluid flow paths including respective second deposition nozzles in fluid communication with the first and second vessels. The second assembly may be positioned in translation alignment with the first assembly and be configured to deposit the base ingredient and active ingredient from the respective first and second vessels. The second assembly may be an adapter onto the system originally configured with the first assembly. A conveyer may be positioned vertically beneath the first and second assemblies and be configured to move a mold horizontally beneath the first and second deposition nozzles. The first and second deposition nozzles may be horizontally offset by a multiple of mold positions of the mold being translated by the conveyer. A sensor may be configured to output an electrical signal in response to sensing motion of the mold indicative of positions of the mold being in alignment with output of the second deposition nozzles, the second deposition nozzles configured to receive the electrical signal and deposit the base and active ingredients into the mold when (i) the second assembly is in fluid communication with the first and second vessels and (ii) the first assembly is fluidly disconnected from the first vessel or electrically disabled, thereby preventing the first assembly from operating.374217066 l.docx6401.1000003Method of Installing an Adapter onto a Gummy Deposition System

[0125] One embodiment of a method of adapting an assembly onto a system for forming a pectin and / or gelatin-based edible may include configuring at least one second vessel onto the system that includes an original first vessel that stores and heats a base ingredient to a first temperature. The second vessel may be configured to store and optionally heat an active ingredient to a second temperature. A second assembly including second fluid flow paths including respective second deposition nozzles may be connected. A first set of the second fluid flow paths may be in fluid communication with the first vessel and a second set of the second fluid flow paths in fluid communication with a second vessel, the second assembly positioned in horizontal alignment with an original first assembly including first fluid flow paths and respective first deposition nozzles. The second assembly may be electrically connected to receive a signal indicative of a sensor sensing motion of a conveyer configured to move a mold beneath the first and second nozzles of the first and second assemblies, where the signal may cause the second nozzles to output the base and / or active ingredients into positions of the mold when the positions of the mold are aligned to receive an output from the second nozzles.Flush Tank

[0126] One embodiment of a system for forming a pectin and / or gelatin-based edible may include a first vessel configured to store a base ingredient. A second vessel may be configured to store an active ingredient. A flushing vessel may be configured to store a flushing fluid. A first set of fluid flow paths may be in fluid communication with the first vessel and be configured to flow the base ingredient from the first vessel to a first set of deposition nozzles. A second set of fluid flow paths may be in fluid communication with the second vessel and be configured to flow the active ingredient from the second vessel to a second set of deposition nozzles. A third set of fluid flow paths may be in selective fluid communication with the flushing vessel the second set of fluid flow paths. A set of valves may be in fluid communication with the third set of fluid flow paths, and configured to be selectably controlled to flow the flushing fluid through the second set of fluid flow paths, thereby enabling the second set of fluid flow paths to be flushed of the active ingredient.

[0127] The system may further include a fourth set of fluid flow paths in selective fluid communication with the flushing vessel and the first set of fluid flow paths. A second set of valves may be in fluid communication with the fourth set of fluid flow paths, and configured to be selectably controlled to flow the flushing fluid through the first set of fluid flow paths, thereby enabling the first set of fluid flow paths to be flushed of the base ingredient.384217066 l.docx6401.1000003Batchless System

[0128] One embodiment of a system for forming pectin and / or gelatin-based edibles may include multiple first ingredient storage vessels configured to store individual ingredients of a base ingredient. At least one second ingredient storage vessel may be configured to store one or more active ingredients. Multiple first fluid flow paths may be in fluid communication with the respective first ingredient storage vessels and be configured to flow the individual ingredients of the base ingredient from the first vessels. At least one tankless water heater may be in thermal communication with at least one of the plurality of first fluid flow paths to heat one or more of the individual ingredients of the base ingredient. At least one mixing vessel may be in fluid communication with the first fluid flow paths to mix the individual ingredients to produce the base ingredient, where at least one of the individual ingredients may be a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry. A third fluid flow path may be in fluid communication with the mixing vessel(s) to enable the pectin and / or gelatin slurry to flow therethrough. At least one second fluid flow path may be in fluid communication with the second vessel(s) and be configured to flow the at least one active ingredient from the second vessel(s). Multiple deposition nozzles may be in direct or indirect fluid communication with the (i) third fluid flow path and (ii) second fluid flow path(s) to output the pectin and / or gelatin slurry and active ingredient(s) into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.

[0129] At least one second mixing vessel may be in fluid communication with the third fluid flow path and the second fluid flow path(s) to receive and mix the pectin and / or gelatin slurry and at least one active ingredient therein prior to being output by the deposition nozzles. The deposition nozzles may be arranged in pairs, where a first deposition nozzle of each pair of deposition nozzles is in fluid communication with the third fluid flow path and a second deposition nozzle of each pair of deposition nozzles is in fluid communication with the at least one second fluid flow path such that the pectin and / or gelatin slurry and the at least one active ingredient are initially mixed in the mold.

[0130] The system may further include at least one flushing vessel configured to store a cleansing fluid. At least one set of fourth fluid flow paths may be in selective fluid communication with the second fluid flow path(s), thereby enabling the cleansing fluid to be flowed through the at least one second fluid flow path(s).Batchless Process394217066 l.docx6401.1000003

[0131] One embodiment of a method for forming pectin and / or gelatin-based edibles may include storing individual ingredients of a base ingredient. One or more active ingredients may be stored. The individual ingredients of the base ingredient may be separately flowed via first fluid flow paths. Using at least one tankless water heater in thermal communication with at least one of the first fluid flow paths, one or more of the individual ingredients flowing through the first fluid flow path(s) may be heated. The individual ingredients of the base ingredient may be mixed with at least one of the individual ingredients being heated to produce the base ingredient, where at least one of the individual ingredients may be a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry. The active ingredient(s) may be flowed via at least one second fluid flow path. The base ingredient and at least one active ingredient may be deposited by deposition nozzles into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.

[0132] The process may further include receiving and mixing the pectin and / or gelatin slurry and at least one active ingredient therein prior to being output by the deposition nozzles. Initially mixing the pectin and / or gelatin slurry and the at least one active ingredient may be initially mixed in the mold by dispensing the respective (i) pectin and / or gelatin slurry and (ii) via the plurality of deposition nozzles arranged in pairs. The process may further include storing a cleansing fluid in a cleansing vessel, and flowing the cleansing fluid via the second fluid flow path(s) prior flowing a different active ingredient than a previous active ingredient flowed through the second fluid flow path(s).

[0133] The foregoing method descriptions and the process flow diagrams are provided merely as illustrative examples and are not intended to require or imply that the steps of the various embodiments must be performed in the order presented. As will be appreciated by one of skill in the art, the steps in the foregoing embodiments may be performed in any order. Words such as “then,” “next,” etc. are not intended to limit the order of the steps; these words are simply used to guide the reader through the description of the methods. Although process flow diagrams may describe the operations as a sequential process, many of the operations may be performed in parallel or concurrently. In addition, the order of the operations may be re-arranged. A process may correspond to a method, a function, a procedure, a subroutine, a subprogram, etc. When a process corresponds to a function, its termination may correspond to a return of the function to the calling function or the main function.

[0134] The various illustrative logical blocks, modules, circuits, and algorithm steps described in connection with the embodiments disclosed here may be implemented as electronic hardware, computer software, or combinations of both. To clearly illustrate this interchangeability of 404217066 l.docx6401.1000003 hardware and software, various illustrative components, blocks, modules, circuits, and steps have been described above generally in terms of their functionality. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the overall system. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.

[0135] Embodiments implemented in computer software may be implemented in software, firmware, middleware, microcode, hardware description languages, or any combination thereof. A code segment or machine-executable instructions may represent a procedure, a function, a subprogram, a program, a routine, a subroutine, a module, a software package, a class, or any combination of instructions, data structures, or program statements. A code segment may be coupled to and / or in communication with another code segment or a hardware circuit by passing and / or receiving information, data, arguments, parameters, or memory contents. Information, arguments, parameters, data, etc. may be passed, forwarded, or transmitted via any suitable means including memory sharing, message passing, token passing, network transmission, etc.

[0136] The actual software code or specialized control hardware used to implement these systems and methods is not limiting of the invention. Thus, the operation and behavior of the systems and methods were described without reference to the specific software code being understood that software and control hardware can be designed to implement the systems and methods based on the description here.

[0137] When implemented in software, the functions may be stored as one or more instructions or code on a non-transitory computer-readable or processor-readable storage medium. The steps of a method or algorithm disclosed here may be embodied in a processor-executable software module which may reside on a computer-readable or processor-readable storage medium. A non- transitory computer-readable or processor-readable media includes both computer storage media and tangible storage media that facilitate transfer of a computer program from one place to another. A non-transitory processor-readable storage media may be any available media that may be accessed by a computer. By way of example, and not limitation, such non-transitory processor- readable media may comprise RAM, ROM, EEPROM, CD-ROM or other optical disk storage, magnetic disk storage or other magnetic storage devices, or any other tangible storage medium that may be used to store desired program code in the form of instructions or data structures and that may be accessed by a computer or processor. Disk and disc, as used here, include compact disc (CD), laser disc, optical disc, digital versatile disc (DVD), floppy disk, and Blu-ray disc where disks usually reproduce data magnetically, while discs reproduce data optically with lasers.414217066 l.docx6401.1000003Combinations of the above should also be included within the scope of computer-readable media. Additionally, the operations of a method or algorithm may reside as one or any combination or set of codes and / or instructions on a non-transitory processor-readable medium and / or computer- readable medium, which may be incorporated into a computer program product.

[0138] The previous description is of at least one embodiment for implementing the invention, and the scope of the invention should not necessarily be limited by this description. The scope of the present invention is instead defined by the following claims.424217066 l.docx

Claims

6401.1000003CLAIMSWhat is claimed is:

1. A method for forming a pectin and / or gelatin-based edible, comprising: heating a base ingredient in a first vessel to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; providing an active ingredient in a second vessel at a second temperature; flowing a first metered volume of the base ingredient from the first vessel to a deposition nozzle via a first fluid flow path; flowing a second metered volume of the active ingredient from the second vessel to the deposition nozzle via a second fluid flow path; mixing the heated base ingredient and the active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes; and outputting the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

2. The method according to claim 1, wherein providing an active ingredient includes heating the active ingredient to the second temperature in the second vessel.

3. The method according to claim 2, wherein heating the base ingredient includes heating the base ingredient to at least about 75°C.

4. The method according to claim 3, wherein heating the active ingredient a second temperature includes heating the active ingredient to at least about 20°C.

5. The method according to claim 1, further comprising: measuring volume of the flowing base ingredient flowing through the first fluid flow path; stopping flow of the heated base ingredient through the first fluid flow path in response to a first predetermined volume being reached; measuring the flowing active ingredient flowing through the second fluid flow path; and stopping flow of the active ingredient through the second fluid flow path in response to a second predetermined volume of the heated active ingredient being reached.434217066 l.docx6401.10000036 The method according to claim 5, wherein measuring volume of the flowing base ingredient and active ingredient includes using first and second flowmeters arranged in fluid communication with the respective fluids flowing through the respective first and second fluid flow paths.

7. The method according to claim 6, further comprising maintaining the first and second temperatures through the first and second flow paths.

8. The method according to claim 7, further comprising flowing the base and active ingredients into respective first and second deposit pump nozzles after measuring volumes of the base and active ingredients.

9. The method according to claim 8, wherein mixing the heated base ingredient and the active ingredient includes mixing the base ingredient and active ingredient in a mixing nozzle to form a mixed composition.10 The method according to claim 9, further comprising flowing the mixed composition into a hot gun nozzle for dispensing the mixed composition into the mold.11 The method according to claim 1, wherein flowing the heated base ingredient includes pumping the heated base ingredient from a first pump; and wherein flowing the active ingredient includes pumping the active ingredient using a second pump.12 The method according to claim 1, further comprising measuring the second metered volume within about a 10% deviation from a predetermined volume.13 The method according to claim 12, further comprising measuring the second metered volume within about a 5% deviation from the predetermined volume.14 The method according to claim 1, wherein providing an active ingredient includes providing an active pharmaceutical ingredient (API).15 The method according to claim 1, further comprising flushing the second fluid flow path prior to changing the second active ingredient from a first active ingredient to a second active ingredient.16 The method according to claim 1, further comprising: applying a first pressure to the first vessel in which the base ingredient is stored; and applying a second pressure to the second vessel in which the active ingredient is stored.444217066 l.docx6401.100000317. The method according to claim 1, further comprising: applying a first negative pressure to the first vessel in which the base ingredient is stored; and applying a second negative pressure to the second vessel in which the active ingredient is stored.

18. The method according to claim 1, wherein flowing a first metered volume of the heated base ingredient from the first vessel to the deposition nozzle includes using a piston to flow the base ingredient.

19. The method according to claim 1, wherein outputting the mixed ingredients into a mold includes outputting the mixed ingredients into a mold shaped as cube in which the mixed ingredients will be cooled to form the pectin and / or gelatin-based edible.

20. The method according to claim 1, further comprising: providing a second active ingredient in a third vessel at a third temperature; flowing a third metered volume of the second active ingredient from the third vessel to the deposition nozzle via a third fluid flow path; mixing the second active ingredient with the base ingredient and active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient, active ingredient, and second active ingredient as defined by the first, second, and third metered volumes; and outputting the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

21. The method according to claim 1, wherein providing the active ingredient includes providing at least one of a confection, vitamin, nutraceutical, and pharmaceutical ingredient.

22. A system for forming a pectin and / or gelatin-based edible, comprising: a first vessel configured to heat a base ingredient to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; a second vessel configured to store an active ingredient at a second temperature; a first fluid flow path in fluid communication with the first vessel, and configured to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle;454217066 l.docx6401.1000003 a second fluid flow path in fluid communication with the second vessel, and configured to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle; a mixing vessel in fluid communication with the first and second fluid flow paths, and configured to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes; and a nozzle in fluid communication with the mixing vessel, and configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

23. The system according to claim 22, wherein the second vessel is configured to heat the active ingredient to the second temperature.

24. The system according to claim 23, wherein the first vessel is configured to heat the base ingredient to at least about 75°C.

25. The system according to claim 24, wherein the second vessel is configured to heat the active ingredient to at least about 20°C.

26. The system according to claim 22, further comprising: a first flow meter in fluid communication with the base ingredient flowing through the first fluid flow path, and configured to measure fluid flow volume therethrough; a first pump in fluid communication with the first fluid flow path, and configured to pump the base ingredient through the first fluid flow path; a second flow meter in fluid communication with the active ingredient flowing through the second fluid flow path, and configured to measure fluid flow volume therethrough; a second pump in fluid communication with the second fluid flow path, and configured to pump the active ingredient through the second fluid flow path; and at least one processor in communication with the first flow meter, second flow meter, first pump, and second pump, and configured to: determine, based on signals received from the first fluid meter, that the fluid flow volume measured by the first fluid meter has reached a first predetermined volume; in response to determining that the fluid flow volume of the base ingredient has reached the first predetermined volume, communicate a first stop pumping464217066 l.docx6401.1000003 signal to the first pump to stop flow of the heated base ingredient through the first fluid flow path, otherwise, communicate a first pump signal to the pump to cause the first pump to pump the heated base ingredient through the first fluid flow path; determine, based on signals received from the second fluid meter, that the fluid flow volume measured by the second fluid meter has reached a second predetermined volume; and in response to determining that the fluid flow volume of the active ingredient has reached the second predetermined volume, communicate a second stop pumping signal to the second pump to stop flow of the active ingredient through the second fluid flow path, otherwise, communicate a second pump signal to the second pump the heated base ingredient through the second fluid flow path.

27. The system according to claim 26, wherein the first and second flowmeters are configured to measure respective fluid flow volumes of the flowing base ingredient and active ingredient flowing through the respective first and second fluid flow paths, the fluid flow volume of the flow base ingredient being greater than the fluid flow volume of the active ingredient.

28. The system according to claim 27, further comprising: at least one first heater element in thermal communication with the first fluid flow path, and configured to maintain the first temperature of the base ingredient along the first fluid flow path; and at least one second heater element in thermal communication with the second fluid flow path, and configured to maintain the first temperature of the active ingredient along the second fluid flow path.

29. The system according to claim 28, further comprising: a first deposit nozzle in fluid communication with the first fluid flow path via an input aperture and the mixing vessel via an output aperture, the first deposit nozzle further being in electrical communication with the at least one processor; and a second deposit nozzle in fluid communication with the second fluid flow path via an input aperture and the mixing vessel via an output aperture, the second deposit nozzle further being in electrical communication with the at least one processor; wherein the at least one processor is further configured to cause the first and second pumps to flow the base and active ingredients into the respective first and second 474217066 l.docx6401.1000003 deposit pump nozzles in response to both of the fluid flow volumes of the base and active ingredients reaching the respective first and second fluid flow volumes.

30. The system according to claim 29, wherein the mixing vessel is a mixing nozzle configured to mix the heated base ingredient and the active ingredient to form a mixed composition.

31. The system according to claim 22, wherein the nozzle is a nozzle of a hot gun nozzle configured to dispense the mixed composition into the mold.

32. The system according to claim 22, further comprising: a first pump disposed along the first fluid flow path, and configured to pump the heated base ingredient from the first vessel and through the first fluid flow path; and a second pump disposed along the second fluid flow path, and configured to pump the active ingredient from the second vessel and through the second fluid flow path.

33. The system according to claim 22, further comprising at least one processor in electrical communication with at least one fluid control device along the second fluid flow path, and configured to control the at least one fluid control device to maintain the second metered volume of the active ingredient to be within about a 10% deviation from a predetermined volume.

34. The system according to claim 33, wherein the at least one processor is further configured to control the at least one fluid control device to maintain the second metered volume of the active ingredient to be within about a 5% deviation from the predetermined volume.

35. The system according to claim 22, wherein the active ingredient is an active pharmaceutical ingredient.

36. The system according to claim 22, further comprising a flushing vessel configured to store flush fluid and in selective fluid communication with the second fluid flow path, the flush fluid used to flush the second fluid flow path prior to changing the second active ingredient from a first active ingredient to a second active ingredient.

37. The system according to claim 22, further comprising: a first air pump in fluid communication with the first vessel, and configured to apply a first pressure to the first vessel in which the base ingredient is stored; and a second air pump in fluid communication with the second vessel, and configured to apply a second pressure to the second vessel in which the active ingredient is stored.484217066 l.docx6401.100000338. The system according to claim 22, further comprising: a first vacuum in fluid communication with the first vessel, and configured to apply a first negative pressure to the first vessel in which the base ingredient is stored; and a second vacuum in fluid communication with the second vessel, and configured to apply a second negative pressure to the second vessel in which the active ingredient is stored.

39. The system according to claim 22, further comprising a piston in fluid communication with the first vessel, and configured to flow a first metered volume of the heated base ingredient from the first vessel to the deposition nozzle.

40. The system according to claim 22, wherein the mold is shaped as a cube in which the mixed ingredients will be cooled to form the pectin and / or gelatin-based edible after the mixed ingredients are output from the nozzle.

41. The system according to claim 22, further comprising: a third vessel configured to receive a second active ingredient at a third temperature; and a third fluid flow path in fluid communication with the third vessel, and configured to flow a third metered volume of the second active ingredient from the third vessel to the deposition nozzle via a third fluid flow path, thereby causing the second active ingredient to be mixed with the base ingredient and active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient, active ingredient, and second active ingredient as defined by the first, second, and third metered volumes so as to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible.

42. The system according to claim 22, wherein the active ingredient includes at least one of a confection, vitamin, nutraceutical, and pharmaceutical ingredient.

43. A system for forming a pectin and / or gelatin-based edible, comprising: a first vessel configured to heat a base ingredient to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; a second vessel configured to store an active ingredient at a second temperature; a plurality of sets of fluid flow paths in fluid communication with the first and second vessels, each of the sets of fluid flow paths including:494217066 l.docx6401.1000003 a first fluid flow path in fluid communication with the first vessel, and configured to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle; a second fluid flow path in fluid communication with the second vessel, and configured to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle; a mixing vessel in fluid communication with the first and second fluid flow paths, and configured to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes; and a nozzle in fluid communication with the mixing vessel, and configured to output the mixed ingredients into a mold to form the pectin and / or gelatinbased edible; and at least one processor in electrical communication with at least one fluid control device along the second fluid flow path, and configured to control the at least one fluid control device to maintain the first metered volume of the base ingredient, the second metered volume of the active ingredient, and the mixed ingredients into the mold.

44. The system according to claim 43, wherein the at least one processor is configured to control the at least one fluid control device to maintain the first and second metered volumes to be within a 10% deviation from a predetermined volume.

45. The system according to claim 44, wherein the at least one processor is configured to control the at least one fluid control device to maintain the first and second metered volumes to be within a 5% deviation from a predetermined volume.

46. The system according to claim 43, wherein the at least one fluid control device includes at least one of a pump, flow meter, deposit pump nozzle, and output nozzle, and wherein the at least one processor is configured to independently control flow of the base and active ingredients along each of the plurality of sets of fluid flow paths.

47. The system according to claim 43, further comprising at least one third vessel configured to store at least one second active ingredient; wherein each of the plurality of sets of fluid flow paths further include a third fluid flow path in fluid communication with the third vessel, and configured to flow at least504217066 l.docx6401.1000003 one respective third metered volume of the at least one second active ingredient from the third vessel to the deposition nozzle, and wherein the mixing vessel of each of the respective fluid flow paths is in fluid communication with the third fluid flow path to mix the at least one second active ingredient prior to being output from the deposition nozzle, the mixed ingredients having a predetermined ratio of the base ingredient, active ingredient, and at least one second active ingredient as defined by the first, second, and at least one respective third metered volumes.

48. The system according to claim 43, further comprising a user interface in communication with the at least one processor, and configured to enable a user to set (i) the first and second temperatures, and (ii) first and second metered volumes.

49. The system according to claim 48, wherein the user interface is further configured to display the first and second temperatures and the first and second metered volumes.

50. The system according to claim 48, wherein the user interface is further configured to enable and disable fluid flow along each of the plurality of sets of fluid flow paths.

51. The system according to claim 48, wherein the user interface is further configured to display fluid flow volumes along each of the plurality of sets of fluid flow paths.

52. A method of manufacturing a system for forming a pectin and / or gelatin-based edible, comprising: providing a first vessel in which a base ingredient is to be heated to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; providing a second vessel in which an active ingredient is to be stored at a second temperature; fluidly connecting a first fluid flow path with the first vessel to flow a first metered volume of the base ingredient from the first vessel to a deposition nozzle; fluidly connecting a second fluid flow path with the second vessel to flow a second metered volume of the active ingredient from the second vessel to the deposition nozzle; fluidly connecting a mixing vessel with the first and second fluid flow paths to mix the heated base ingredient and the active ingredient prior to being output from the deposition nozzle; and fluidly connecting a nozzle with the mixing vessel, the nozzle configured to output the mixed ingredients into a mold to form the pectin and / or gelatin-based edible having514217066 l.docx6401.1000003 a predetermined ratio of the base ingredient and active ingredient as defined by the first and second metered volumes.

53. The method according to claim 52, further comprising electrically connecting at least one processor with the first and second vessels to independently control temperatures of the first and second vessels.

54. The method according to claim 52, further comprising: fluidly connecting a first flow meter with the first fluid flow path to measure fluid flow volume of the base ingredient flowing through the first fluid flow path; fluidly connecting a first pump with the first fluid flow path, the first pump configured to pump the base ingredient through the first fluid flow path; fluidly connecting a second flow meter with the second fluid flow path to measure the active ingredient flowing through the second fluid flow path; fluidly connecting a second pump with the second fluid flow path to pump the active ingredient through the second fluid flow path; and electrically connecting at least one processor with the first flow meter, second flow meter, first pump, and second pump, and the at least one processor configured to: determine, based on signals received from the first fluid meter, that the fluid flow volume measured by the first fluid meter has reached a first predetermined volume; in response to determining that the fluid flow volume of the base ingredient has reached the first predetermined volume, communicate a first stop pumping signal to the first pump to stop flow of the heated base ingredient through the first fluid flow path, otherwise, communicate a first pump signal to the pump to cause the first pump to pump the heated base ingredient through the first fluid flow path; determine, based on signals received from the second fluid meter, that the fluid flow volume measured by the second fluid meter has reached a second predetermined volume; and in response to determining that the fluid flow volume of the active ingredient has reached the second predetermined volume, communicate a second stop pumping signal to the second pump to stop flow of the active ingredient through the second fluid flow path, otherwise, communicate a second pump signal to the second pump the heated base ingredient through the second fluid flow path.524217066 l.docx6401.100000355. The method according to claim 54, wherein the at least one processor is further configured to: maintain the first temperature of the base ingredient along the first fluid flow path by controlling at least one first heater element in thermal communication with the first fluid flow path; and maintain the second temperature of the active ingredient along the second fluid flow path by controlling at least one second heater element in thermal communication with the second fluid flow path.

56. The method according to claim 55, further comprising: connecting a first deposit nozzle with the first fluid flow path via an input aperture and the mixing vessel via an output aperture, the first deposit nozzle further being in electrical communication with the at least one processor; and connecting a second deposit nozzle in fluid communication with the second fluid flow path via an input aperture and the mixing vessel via an output aperture, the second deposit nozzle further being in electrical communication with the at least one processor; wherein the at least one processor is further configured to cause the first and second pumps to flow the base and active ingredients into the respective first and second deposit pump nozzles in response to both of the fluid flow volumes of the base and active ingredients reaching the respective first and second fluid flow volumes.

57. The method according to claim 56, wherein fluidly connecting a mixing vessel includes fluidly connecting a mixing nozzle configured to mix the heated base ingredient and the active ingredient to form a mixed composition.

58. The method according to claim 52, wherein fluidly connecting a nozzle includes fluidly connecting a hot gun nozzle configured to dispense the mixed composition into the mold.

59. The method according to claim 52, further comprising: fluidly connecting a first pump along the first fluid flow path to pump the heated base ingredient from the first vessel and through the first fluid flow path; and fluidly connecting a second pump along the second fluid flow path to pump the active ingredient from the second vessel and through the second fluid flow path.

60. The method according to claim 52, further comprising electrically connecting at least one processor with at least one fluid control device along the second fluid flow path, the at least one processor configured to control the at least one fluid control device to maintain the534217066 l.docx6401.1000003 second metered volume of the active ingredient to be within about a 10% deviation from a predetermined volume.

61. The method according to claim 60, wherein electrically connecting the at least one processor includes electrically connecting the at least one processor configured to control the at least one fluid control device to maintain the second metered volume of the active ingredient to be within about a 5% deviation from the predetermined volume.

62. The method according to claim 52, further comprising fluidly connecting a flushing vessel to store flush fluid and in selective fluid communication with the second fluid flow path, the flush fluid used to flush the second fluid flow path prior to changing the second active ingredient from a first active ingredient to a second active ingredient.

63. The method according to claim 52, further comprising: fluidly connecting a first air pump with the first vessel to apply a first pressure to the first vessel in which the base ingredient is stored; and fluidly connecting a second air pump with the second vessel to apply a second pressure to the second vessel in which the active ingredient is stored.

64. The system according to claim 52, further comprising: fluidly connecting a first vacuum with the first vessel to apply a first negative pressure to the first vessel in which the base ingredient is stored; and fluidly connecting a second vacuum in fluid communication with the second vessel to apply a second negative pressure to the second vessel in which the active ingredient is stored.

65. A pectin and / or gelatin-based edible dosed with an active ingredient made by a process, comprising: heating a base ingredient a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; flowing the base ingredient via a first fluid flow path to deposit a first metered volume of the base ingredient; flowing an active ingredient via a second fluid flow path to deposit a second metered volume of the active ingredient; and mixing a predetermined ratio of the heated base ingredient and the active ingredient, the mixed ratio of the heated base ingredient and active ingredient being used to form the pectin and / or gelatin-based edible with the active ingredient being substantially homogeneously distributed therein.544217066 l.docx6401.100000366. The edible made by the process according to claim 65, wherein mixing the predetermined ratio of the heated base ingredient and the active ingredient includes mixing the predetermined of the heated base ingredient and the active ingredient prior to depositing the mixed ingredients into a mold.

67. The edible made by the process according to claim 65, wherein heating the base ingredient to a first temperature includes heating the base ingredient to a higher temperature than the second ingredient.

68. The edible made by the process according to claim 65, further comprising: storing the base ingredient in a first vessel fluidly coupled to the first fluid flow path; storing the active ingredient in a second vessel fluidly coupled to the second fluid flow path; first metering the base ingredient; and second metering the active ingredient.

69. The edible made by the process according to claim 65, wherein mixing a predetermined ratio of the heated base ingredient and the active ingredient includes outputting the heated base ingredient and the active ingredient from different deposition nozzles into a mold.

70. A gummy, comprising: a base ingredient; and an active ingredient substantially homogeneously distributed throughout the base ingredient.

71. A container of gummies, comprising: a plurality of gummies including a base ingredient and an active ingredient suspended in the base ingredient, each of the gummies including substantially the same amount of base ingredient and active ingredient.

72. The container of gummies according to claim 71, wherein the active ingredient is substantially homogeneously distributed throughout the base ingredient.

73. The container of gummies according to claim 71, wherein weight of the active ingredient contained in each the gummies in the container are within about 5% of a specified weight to be contained in the gummies.

74. The container of gummies according to claim 71, wherein a difference of weight of the active ingredient in each of the gummies in the container is within about 1% of each of the other gummies in the container.554217066 l.docx6401.100000375. The container of gummies according to claim 71, wherein the plurality of gummies is 30 or more.

76. The container of gummies according to claim 75, wherein the container is ajar.

77. A system for producing a pectin and / or gelatin-based edible, comprising: a housing defining an airtight chamber; a set of first fluid paths disposed within the airtight chamber; a set of second fluid paths disposed within the airtight chamber; a set of deposition nozzles disposed in fluid communication with the first and second fluid paths in the airtight chamber to receive (i) a base ingredient and (ii) an active ingredient and deposit the ingredients into a mold; and a conveyer configured to position the mold beneath the set of deposition nozzles for the base and active ingredients to be deposited therein and moved for drying within the airtight chamber.

78. The system according to claim 77, further comprising: an air inlet duct defined by the airtight chamber; and an air filter in fluid communication with the inlet duct to reduce particulates to a level that is compliant with U.S. Food and Drug Administration specifications.

79. The system according to claim 78, wherein the air filter is a high efficiency particulate air (HEP A) filter.

80. The system according to claim 77, further comprising air conditioning equipment to maintain a set temperature within the airtight chamber.

81. The system according to claim 77, further comprising air flow equipment configured to draw and filter air from the air inlet duct to cause air pressure within the airtight chamber higher than ambient air pressure outside the airtight chamber.

82. A system for forming a pectin and / or gelatin-based edible, comprising: a first vessel configured to store and heat a base ingredient to a first temperature, the base ingredient being a pectin and / or gelatin-based ingredient; a second vessel configured to store and optionally heat an active ingredient to a second temperature; a first assembly including first fluid flow paths including respective first deposition nozzles, each of the first fluid flow paths configured to receive the base ingredient optionally with an active ingredient mixed therein in the first vessel, the first fluid564217066 l.docx6401.1000003 flow paths configured to deposit the base ingredient optionally mixed with an active ingredient therein flowed from the first vessel into a mold; a second assembly including fluid flow paths including respective second deposition nozzles in fluid communication with the first and second vessels, the second assembly positioned in translation alignment with the first assembly, and configured to deposit the base ingredient and active ingredient from the respective first and second vessels, the second assembly being an adapter onto the system originally configured with the first assembly; a conveyer positioned vertically beneath the first and second assemblies, and configured to move a mold horizontally beneath the first and second deposition nozzles, the first and second deposition nozzles being horizontally offset by a multiple of mold positions of the mold being translated by the conveyer; and a sensor configured to output an electrical signal in response to sensing motion of the mold indicative of positions of the mold being in alignment with output of the second deposition nozzles, the second deposition nozzles configured to receive the electrical signal and deposit the base and active ingredients into the mold when (i) the second assembly is in fluid communication with the first and second vessels and (ii) the first assembly is fluidly disconnected from the first vessel or electrically disabled, thereby preventing the first assembly from operating.

83. A method of adapting an assembly onto a system for forming a pectin and / or gelatin-based edible, comprising: configuring at least one second vessel onto the system that includes an original first vessel that stores and heats a base ingredient to a first temperature, the second vessel configured to store and optionally heat an active ingredient to a second temperature; attaching a second assembly including second fluid flow paths including respective second deposition nozzles, a first set of the second fluid flow paths in fluid communication with the first vessel and a second set of the second fluid flow paths in fluid communication with second vessel, the second assembly positioned in horizontal alignment with an original first assembly including first fluid flow paths and respective first deposition nozzles; and electrically connecting the second assembly to receive a signal indicative of a sensor sensing motion of a conveyer configured to move a mold beneath the first and second nozzles of the first and second assemblies, the signal causing the second574217066 l.docx6401.1000003 nozzles to output the base and / or active ingredients into positions of the mold when the positions of the mold are aligned to receive an output from the second nozzles.

84. A system for forming a pectin and / or gelatin-based edible, comprising: a first vessel configured to store a base ingredient; a second vessel configured to store an active ingredient; a flushing vessel configured to store a flushing fluid; a first set of fluid flow paths in fluid communication with the first vessel, and configured to flow the base ingredient from the first vessel to a first set of deposition nozzles; a second set of fluid flow paths in fluid communication with the second vessel, and configured to flow the active ingredient from the second vessel to a second set of deposition nozzles; a third set of fluid flow paths in selective fluid communication with the flushing vessel the second set of fluid flow paths; and a set of valves in fluid communication with the third set of fluid flow paths, and configured to be selectably controlled to flow the flushing fluid through the second set of fluid flow paths, thereby enabling the second set of fluid flow paths to be flushed of the active ingredient.

85. The system according to claim 84, further comprising: a fourth set of fluid flow paths in selective fluid communication with the flushing vessel and the first set of fluid flow paths; and a second set of valves in fluid communication with the fourth set of fluid flow paths, and configured to be selectably controlled to flow the flushing fluid through the first set of fluid flow paths, thereby enabling the first set of fluid flow paths to be flushed of the base ingredient.

86. A system for forming pectin and / or gelatin-based edibles, comprising: a plurality of first ingredient storage vessels configured to store individual ingredients of a base ingredient; at least one second ingredient storage vessel configured to store one or more active ingredients; a plurality of first fluid flow paths in fluid communication with the respective first ingredient storage vessels, and configured to flow the individual ingredients of the base ingredient from the first vessels;584217066 l.docx6401.1000003 at least one tankless water heater in thermal communication with at least one of the plurality of first fluid flow paths to heat one or more of the individual ingredients of the base ingredient; at least one mixing vessel in fluid communication with the first fluid flow paths to mix the individual ingredients to produce the base ingredient, at least one of the individual ingredients being a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry; a third fluid flow path in fluid communication with the at least one mixing vessel to enable the pectin and / or gelatin slurry to flow therethrough; at least one second fluid flow path in fluid communication with the at least one second vessel, and configured to flow the at least one active ingredient from the at least one second vessel; and a plurality of deposition nozzles in direct or indirect fluid communication with (i) the third fluid flow path and (ii) the at least one second fluid flow path to output the pectin and / or gelatin slurry and at least one active ingredient into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.

87. The system according to claim 86, further comprising at least one second mixing vessel in fluid communication with the third fluid flow path and the at least one second fluid flow path to receive and mix the pectin and / or gelatin slurry and at least one active ingredient therein prior to being output by the plurality of deposition nozzles.

88. The system according to claim 86, wherein the plurality of deposition nozzles are arranged in pairs, wherein a first deposition nozzle of each pair of deposition nozzles is in fluid communication with the third fluid flow path and a second deposition nozzle of each pair of deposition nozzles is in fluid communication with the at least one second fluid flow path such that the pectin and / or gelatin slurry and the at least one active ingredient are initially mixed in the mold.

89. The system according to claim 86, further comprising: at least one flushing vessel configured to store a cleansing fluid; and at least one set of fourth fluid flow paths in selective fluid communication with the at least one second fluid flow path, thereby enabling the cleansing fluid to be flowed through the at least one second fluid flow path.

90. A method for forming pectin and / or gelatin-based edibles, comprising:594217066 l.docx6401.1000003 storing individual ingredients of a base ingredient; storing one or more active ingredients; separately flowing the individual ingredients of the base ingredient via first fluid flow paths; heating, using at least one tankless water heater in thermal communication with at least one of the first fluid flow paths, one or more of the individual ingredients flowing through the at least one first fluid flow path; mixing the individual ingredients of the base ingredient with at least one of the individual ingredients being heated to produce the base ingredient, at least one of the individual ingredients being a pectin and / or gelatin so that the base ingredient is a pectin and / or gelatin slurry; flowing the at least one active ingredient via at least one second fluid flow path; and depositing, by deposition nozzles, the base ingredient and at least one active ingredient into a mold positioned in fluid alignment with the deposition nozzles so as to form the pectin and / or gelatin-based edibles.

91. The method according to claim 90, further comprising receiving and mixing the pectin and / or gelatin slurry and at least one active ingredient therein prior to being output by the plurality of deposition nozzles.

92. The method according to claim 90, wherein initially mixing the pectin and / or gelatin slurry and the at least one active ingredient are initially mixed in the mold by depositing the respective (i) pectin and / or gelatin slurry and (ii) via the plurality of nozzles arranged in pairs.

93. The method according to claim 90, further comprising: storing a cleansing fluid in a cleansing vessel; and flowing the cleansing fluid via the at least one second fluid flow path prior flowing a different active ingredient than a previous active ingredient flowed through the at least one second fluid flow path.604217066 l.docx

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