In recent years, handheld Raman technology has gained a noticeable market in raw materials identification in various industries where traditional analytical techniques like HPLC and NIR spectroscopy have been the primary technologies. The surge of handheld Raman instrumentation is mainly due to advancements such as faster, smaller, more rugged, and less expensive analytical tools that require minimum training to use. The fact that Raman technology requires no sample preparation, no direct contact with the sample, and has the capability to test a sample through a transparent packing material such as glass or plastic has made it an ideal tool for rapid raw material identification.
In this study, four typical ingredients used as excipients in the food industry and for pharmaceutical and nutraceutical products were tested for raw material identification: whey, sorbitol, stearic acid, and calcium phosphate dihydrate dibasic.
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