What is ketchup made of

The quality of ketchup is insured by taking samples of the product during various stages of production. Tomato growers must comply with regulations set by the Environmental Protection Agency and the Food and Drug Administration regarding the use of fertilizers and pesticides. Increasing concern in the closing decades of the 20th century led to increased use of natural fertilizers and pesticides.

Inspection is necessary of the tomatoes, ingredients, and of all processing equipment which comes into contact with the product. Oxidation of ketchup can darken the color of ketchup, but de-aeration of the sauce during manufacture can prevent this problem.

However, once the containers are opened, oxidation may still occur. Although the acidity of ketchup preserves the sauce, manufacturers recommend that once containers are opened they should be refrigerated to prevent deterioration of the ketchup color, flavor, and quality. To maintain consistency in color and flavor, manufacturers determine the concentration of tomato solids in the mixture, since about one-third of the ketchup's acidity and sugar content depends on the amount of solids. The ketchup Grades A through C must conform to specific concentrations.

The quality of the ketchup can be measured by its physical consistency, or body, which refers to the ability of the ketchup to retain its liquid in suspension. The slower the rate, the higher the grade of the ketchup. Ketchup manufacturers continue to improve the quality of ketchup by developing tomato strains that are superior in color, flavor, and firmness. Tomato hybrids are also engineered to improve resistance to disease and rot, thus decreasing the reliance on chemical pesticides.

In the s, in response to consumer demand for more healthful foods, ketchup manufacturers created low-calorie, low-salt ketchup alternatives. The increasing popularity of Spanish salsas and marinades also influenced manufacturers to develop salsa-style ketchups which were lower in sugar content. Packaging technology continues to improve as consumers demand safer, more convenient, and recyclable containers. Gould, Wilbur A. Tomato Production, Processing, and Quality Evaluation, 2nd ed. McDermott, Michael J.

Mexican Sauce Marketing. Strenk, Thomas. May 20, , p. Wagner, Jim. All About Heinz Ketchup. Box 57, Pittsburg, PA, Toggle navigation. Made How Volume 2 Ketchup Ketchup. Periodicals McDermott, Michael J. Other All About Heinz Ketchup. Prices for ready-made food products dropped, and visiting the local supermarket seemed far more appealing than standing over a steaming pot on a hot summer day.

One of the results of this shift in food production and sourcing was that tomato ketchup, which had long been one of the more popular homemade varieties of the condiment, became virtually the only variety used in most households. Happily, non-tomato ketchups are beginning to make a comeback, thanks both to creative-minded chefs wanting to serve interesting condiments to their guests, and a new generation of home canners who are looking for new ways to use local, seasonal produce.

Think bigger than tomatoes: the ketchup possibilities are limitless. See four recipes for alternative ketchups in the gallery ». It means that one tablespoon of this ketchup has about 4g of free sugars, according to the World Health Organisation, which recommends getting no more than 25g per day. That used to be easy because it was hard to get out of the bottle, unless you were very patient or gave it a thump.

Now, however, it seems to glide out of the squeezy plastic container, even though the list of ingredients is the same. Yes, I was sent a bottle to investigate. The nutrition table shows that it has just 4.

The product also uses g of tomatoes to make g of ketchup. Despite the lack of added sugar, it tastes a lot sweeter than the standard ketchup because it contains sucralose, a calorie-free artificial sweetener derived from sucrose that can be up to times sweeter. White table sugar is sucrose. The list of ingredients is filled out with spirit vinegar, lemon juice from concentrate, potassium chloride, malic acid, citrus fibre, spice and herb extracts including celery.

Potassium chloride gives a salty taste and can have a functional role also affecting texture and shelf life, according to giant food ingredient maker Cargill. Those with kidney problems or on medication for the heart, kidneys or liver should check with their doctor before using products with potassium chloride.

It is seen as a good salt substitute when taken in moderation, however. Malic acid, which can come from fruits such as apples, and lemon juice concentrate help to give the tart or sour taste. Citrus fibre is produced from orange pulp or peel without the use of chemical processing agents. It is neutral in taste, colour and odour. Depending on the grade used, it can hold up to 13 times its weight in water, which may account for why this sauce seems so runny.

Consumers are often unhappy to see items that sound like chemicals on the list of ingredients so expect to see citrus fibre pop up on a lot more labels. The ingredients that go into that recipe include tomatoes, sugar, barley malt vinegar, salt, spices — and the much maligned modified maize starch mentioned in previous features.