Gelatin and dextran are two water soluble biopolymers of considerable importance in the food industry, both separately and in combination. A solution of gelatin and dextran (∼ 10% total polymer concentration) forms a single phase at high temperatures, and on cooling undergoes phase separation, which may occur simultaneously with the gelation of the gelatin. The exact phase distribution in the final microstructure is dependent on the initial polymer concentrations, and the relative rates of gelation and phase separation. Much work has been done on such systems in the past, using a variety of techniques. Most recently, optical microscopy and small angle light scattering (SALS) have been used to characterise the structure of this particular system, especially for systems at the critical concentration. However due to the constraints imposed by sample preparation, very little Scanning Electron Microscopy (SEM) has been carried out on such systems - freeze drying and the problems of obtaining contrast between the phases without staining make such experiments difficult and sometimes inconclusive.