Food Analysis with Confocal Raman Microscopy
9 Nov 2012

In the food industry, various ingredients, additives and bio-polymers such as emulsifiers, stabilizers, carbohydrates or thickeners are commonly used in order to optimize the texture or flavor of food. The distribution and the microstructure of the ingredients strongly determine the properties of the final product. As Confocal Raman Microscopy provides the ability to nondestructively image the chemical composition of a sample and requires only minimal sample preparation it can be used for three-dimensional analysis emulsions, suspensions or solids. In this application note from WITec, Confocal Raman Microscopy is used to investigate an instant gravy thickener, an emulsion, and white chocolate.

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