Apple sauce, Appelmoes, Apfelmus, Compote de pommes

The microstructure of apple sauce.

The microstructure of this beloved product is made up of loose cooked apple cells. Earlier in life, in the fresh apple, the cells were voluminous. Here they have collapsed, but they are stiff enough to hold the liquid in place and to provide the typical shear-thinning texture. The video shows a stack of confocal laser images, providing 3D product insight at micrometer level. Analyse your own product at