An Exploratory Study on Edible Conductive Materials Using Water and Oil-based Gels for Human-Food Interaction

Figure 1: Overview of the Proposed Method.(Left) Conductive hydrogels and oleogels were formulated by incorporating conductive fillers.(Middle) By tuning the composition ratio of hydrogel and oleogel phases, we adjusted material properties such as texture and water/oil affinity.(Right) These bigels materials support integration into 3D food printing workflows for circuit embedding and adhere well to oil-rich foods due to their lipophilicity.