3D printing is a production that can transfer a 3D virtual model to material structure. It is one of the fastest growing production processes in many industries. The advantage of 3D printing lies in the creation of original and unusual objects nutritionally adapted to the needs of the individual. On the contrary, the disadvantage is the impossibility of printing some foods and the problematic durability and stability of matrices. 3D food printing can be done by extrusion, selective sintering, or blasting. Each of these techniques uses matrices with different physicochemical properties. The aim of the review was to overview some advantages and disadvantages of 3D food printing. Furthermore, individual printing techniques and the possibilities of using food substances as printing matrices are described too.
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