Gel candy doesn’t have to be made with gelatin. This is plant-based gel candy coming off AMYLOM’s automated softgel encapsulation line — seamless, chewable softgels formed around a fruit fill, with no animal gelatin in the shell.
How the gel candy is formed
The same encapsulation principle behind a supplement softgel makes the gel candy: twin rotating dies press a continuous shell ribbon together while a metering pump injects the fill, sealing each piece in one pass. The difference is the shell material. Instead of animal gelatin, the ribbon is a hydroxypropyl starch film — a plant-based, film-forming matrix that gives the candy its clarity and bite while keeping it gelatin-free.
Because the shell is plant-based rather than gelatin, the same line produces gel candy that fits vegan, non-GMO, and Halal positioning — useful for functional confectionery and chewable supplement formats where animal gelatin is a constraint.
AMYLOM (Amylom Biotechnology) develops the shell material, encapsulation line, and molds in-house, drawing on 12+ years of hydroxypropyl starch softgel R&D and a portfolio of 8 invention patents covering plant softgel composition and form factors.
We make plant-based gel candy and softgels for brand and contract customers. See our applications or contact our team.
