Wet matter

Imagine making a cross-section of soup, paint, or ketchup! These wet materials would deform such that the original structure would be totally lost. Cryo-microscopy solves the problem of deformation, by first freezing the material into a solid and subsequently obtaining the desired cross-section by either fracturing or cutting (cryoplaning). Yes, ice crystals would ruin the structure, but not or restricted to <100 nanometer when frozen in melting propane! And why investigating apple sauce microstructure? Well, if consumer want it a bit more firm, with clean label, the key is in the cell wall scaffold…

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Confocal Microscopy analysis of apple sauce, with acridine orange fluorescent dye. Photo by Paul Nijsse, www.Consistence.nl — Confocal Microscopy analysis of apple sauce, with acridine orange fluorescent dye.

Light Microscopy analysis of hotbreak vs coldbreak brussels sprouts puree. Bright Field Contrast, Circular Polarisation Contrast, Differential Interference Contrast (Nomarski contrast). Consistence Microstructure Research Laboratory — Light Microscopy analysis of hotbreak vs coldbreak brussels sprouts puree.

Cryoplaning SEM image of cross section through dressing (slasaus, oil in water emulsion). By Jaap Nijsse, www.Consistence.nl — Cryoplaning SEM image of cross section through dressing (slasaus, oil in water emulsion).

Cryoplaning SEM image of brussels sprouts puree. cryo-SEM. By Jaap Nijsse, Consistence Microstructure Research Laboratory. — Cryoplaning SEM image of brussels sprouts puree.

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Our aim is to provide world class microstructural insights and we are happy to receive feedback. Contact us for more information if this page is relevant for your research. Free use of the images and content of this webpage is permitted with reference to Consistence.