20% compression for 60 seconds and using a probe with a surface bigger than the piece of the gummy to be measured
(Figure 3). This test is directly applied to the gummy candy in its final shape. It is important to select gummies with a homogeneous height in order to achieve representative results of the measurements. Properties that can be read from this test are firmness, which is the registered strength when 20% compression is achieved; and springiness, the ability to recover its original shape, which is read as the ratio between maximum force and force after a 60 second compression.