Watch our on-demand webinar:
The science of Halloween candy revealed by Raman spectroscopy
US consumers buy 600 million pounds (272 million kilograms) of confectionary for Halloween. The delicious taste and unique texture of this seasonal favourite depend on the precise distribution of fats and sugars. Raman spectroscopy can be used to study the distribution, identity and crystallinity of these ingredients, thereby driving a deeper understanding of their influence on flavour, feel and stability of the product.
Both taste and appearance are important to consumers. Renishaw Raman systems can track complex surface geometries, creating detailed 3-dimensional images which reveal the distribution of ingredients at a sub-micrometre scale. All of this is achieved in a non-contact, non-destructive measurement at rates of over 1,000 spectra a second.
In this webinar we will demonstrate how Raman spectroscopy reveals both the chemical and crystal structures of food ingredients in a variety of samples from the candy bowl, allowing individual components to be identified and quantified.
Meet your experts:
Lucy Grainger, Senior Applications Engineer
Lucy has a Masters Degree in Chemistry from the University of Sheffield. Since joining Renishaw, she has worked in the additive manufacturing division as an applications engineer and has recently transferred over to the Raman spectroscopy division.
Sarah Shidler, Applications Scientist
Sarah has a PhD in Physics. She used Raman spectroscopy to probe surface changes to oxide materials exposed to ionizing radiation. As an applications scientist she focuses on applying Raman spectroscopy to a variety of projects and application areas.