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Confectionery SciencePeer-reviewed study External research · Lab conditions · Not verified by Condeboo
3D-Printed Gummies: How Researchers Evaluate Printability
Source: Food and Bioprocess Technology · 2026
A study on pectin-based food inks reports shear-thinning, elastic-dominant formulations and defines the key evaluation dimensions for 3D-printed gummies.
Key findings
- All tested pectin ink formulations showed pseudoplastic (shear-thinning) behaviour, with the elastic modulus dominating the viscous modulus (G′ > G″).
- Key evaluation dimensions identified: flow-behaviour index, extrusion continuity, shape retention, adhesion and chewiness.
- The work positions pectin as a credible ink base for printed confectionery formats.
What this means for your formulation
Printed and deposited gummies share rheology requirements. Whether you run a depositor or a printer, we help you match gel-setting behaviour to your line.
This page summarises external scientific publications for professional education. Values are laboratory results under study-specific conditions — they are not Condeboo product specifications, dosage recommendations or health claims. For commercial grades and dosages, request a TDS and application support.
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