Jellies and Gummies are candies which have a high moisture content and use hydrocolloids to contain and stabilize their shape. A number of different jellifying agents are available such as gelatin, starch, agar agar, pectin, carrageenan and gum arabicum. They all have influence on texture and taste of the final product.

To handle the large variety of products and the manufacturing steps used to process the wide spectrum of hydrocolloids, the processing equipment needs to be very flexible.