Abstract
Vibrational spectroscopies in combination with microscopy techniques can be used for analysing the chemical composition of microscopic domains in heterogeneous food materials. This chapter characterises the two most widely applied methods – Fourier-transform infrared (FTIR) and Raman microscopy. The resulting chemical maps give information about the different domains in heterogeneous food materials such as emulsions and gels, plant tissues and mixed food biopolymer systems. After discussing technical principles and applications, FTIR and Raman microscopy are compared with respect to their relative advantages and disadvantages. Finally, new advances in technology are presented, which aim to overcome physical and technical limitations.
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