Review Article
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] |
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