Advancements in Food Printing Technologies and Their Potential Culinary Applications: A Contemporary Exploration

Table 2

Printing parameters of 3D-printed foods.

Macronutrients used for printing			Printer parameters				Reference
Type	Material	Shape printed	Nozzle speed (mm/s)	Nozzle diameter (mm)	Extrusion speed (cm3/s)	Temperature (°C)
Primarily carbohydrate	Gelatin, xanthan gum, agar	Spider web, maple leaf, cylinder	20	1.1	—	20	[58]
	Baking dough	Mickey mouse	25	2	0.118	24.8	[41]
	Carrots, pears, kiwi, broccoli, avocado	Pyramid	15.87, 20.77	1.2	—	Room temp	[44]
Primarily protein	Soy, gelatin, alginate	Cylinder	10	1.55	—	35	[59]
	Fish surimi gel		28	2	0.0028	Room temp	[60]
	Egg white protein, gelatin	Snowflake, square	70	2.5	0.003, 0.004	40	[49]