Abstract Development of 3D food printing applications requires in-depth knowledge on
printing behaviour of food materials. In extrusion-based 3D printing, rheological properties of
a recipe are critical to achieve successful printing. The objective of this research is to
investigate potential correlations between printability of formulations and simple rheological
properties. We used tomato paste as a model system to investigate the correlation between
printing stability, dispensability and rheological properties. The results show a linear …