Development and Characterization of 3D-Printable Gummies and Chewable Gels as Food Models for Versatile Applications

Abstract The growing demand for specific health purposes has propelled 3D printing in food applications, customizing products according to need. 3D-printed gummies and chewable gels may serve as an ideal model for exploring the possibilities of 3D printing in food. The main objective of this work was to develop different formulations to propose compositions as suitable 3D printing models for specific needs. The formulations incorporated potato, cassava, or corn starches, pectin, and liquid sweetener instead of sugar. Gelatin was also included in some formulations. Formulations were evaluated regarding their adhesiveness, work of penetration, and rheological properties. The printing accuracy was examined, and texture profile analysis and fork pressure tests were conducted on the 3D-printed gummies. All formulations exhibited pseudoplastic behavior, desirable for 3D printing, and the storage modulus ( G′ ) values were higher than the loss modulus ( G″ ), indicating viscoelastic properties. Most formulations demonstrated good printability without spreading. The present work shows that flow behavior indexes ranging from 0.33 to 0.78 were more adequate for “food inks,” and it may serve for further works. Gummies made with corn starch, pectin, and gelatin were the best candidates for ordinary consumers, presenting good printing performance, gumminess of 11.60 N, and low adhesiveness and springiness (9.03 ± 2.35 mJ and 2.49 ± 0.18 mm, respectively). The chewable gels produced with cassava starch and pectin were classified as potential transitional foods for dysphagic individuals, with low adhesiveness (6.68 ± 0.01 mJ) and appropriate cohesiveness (0.48 ± 0.11). This study contributes to screening gummy formulations with different gelling agents for several purposes and consumers.