3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of research being published. Most of these studies have focused on developing food inks for extrusion-based printing beyond conventional materials such as chocolate, resulting in a much wider range of printable and edible materials. The formulations of these materials are of particular interest, as they determine the rheological and mechanical properties of food inks, thereby affecting the final quality of the printed food. This article reviews the current status and possible directions in food ink research across five categories, namely confectionery, dairy, hydrogels, plants, and meat. The roles of additives in these inks are then discussed, followed by the remaining challenges and potential opportunities in 3D food printing.

在过去的十年中，3D食品打印或食品材料在增材制造中的使用一直是商业领域关注的话题。最近，学术界也越来越重视，发表了大量的研究成果。这些研究中的大多数都集中于开发超越传统材料（如巧克力）的用于基于挤压的印刷的食品油墨，从而产生了范围更广的可印刷和可食用材料。这些材料的配方特别重要，因为它们决定了食品油墨的流变和机械性能，从而影响了印刷食品的最终质量。本文回顾了糖果，乳制品，水凝胶，植物和肉类五类食品墨水研究的现状和可能的方向。