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Apple Sauce-Apple Puree-Analyis-bilacon

Apple sauce or apple puree?

Apple puree enriches our lives in combination with potato pancakes, milk rice, yoghurt or simply pure to spoon.


But what is the difference between apple puree and applesauce?


Apple sauce contains no added sugar, it only contains the fruit sugar from the used apples. On the other hand, according to the guidelines for fruit products, additional sugar is added to apple puree. Only ripe and healthy apples may be used for both puree and pulp, including storage apples.


Which parameters provide information about the quality?


The ethanol and lactic acid content can be used to determine the quality of the product, because a high content indicates that fermented apples were used for production.

Another undesirable substance in apple puree or apple sauce is patulin. Patulin is a mycotoxin which is detected especially in brown rotten apples and can cause health problems.

Sensory evaluation also has a significant importance. Products should have an aromatic and complex smell and taste, the consistency should be musty to creamy and a light yellow colour is optimal.

In a test it was determined that the labels often advertise “gluten-free”, “lactose-free” and “vegan”. However, this always applies to applesauce and applesauce pulp, so that advertising is based on self-evidence, which is not allowed.


How can you offer your customers safe and high quality apple puree and sauce?


Regular laboratory analysis supports you in offering your customers a product that is safe in the long term and in guaranteeing quality. If a product exceeds the legal limits, this can lead to expensive product recalls.

bilacon is your ideal partner in ensuring that no legally regulated maximum levels of patulin and pesticide residues are exceeded and that your products get to the market and to your customers safely. In addition, bilacon supports you in microbiological analysis and labelling checks.

Furthermore, we carry out sensory analyses of foods to ensure that the product is also sensory attractive for the consumer. This includes tests for taste, texture, smell and appearance.


Would you like to learn more about our services or do you have any further questions? Our expert will be happy to help you.

Nicole Schröer
+49 30 206 038 133


Source: Stiftung Warentest

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