Tomato Ketchup Processing

Tomato ketchup, a beloved condiment worldwide, is seeing an uptick in production as it efficiently conserves tomato solids. The process adheres to strict food safety standards, ensuring a product with no less than 25% total soluble solids and a minimum acidity of 1.25%-1.50% as acetic acid. Ketchup is a blend of tomato juice, puree, or paste with sweeteners, spices, and other ingredients, cooked consistently.

It's differentiated from sauces by its thicker texture, with ketchup boasting a total soluble solids content of 28-30%, compared to sauce's 24-25%. While tomato purees and pastes are preserved mainly through physical means like heat, ketchup incorporates chemical preservation through salts and seasoning. This extends shelf life and enhances flavour, with sodium levels ranging from 1.84% to 2.58% and sugar content varying from 17.64% to 29.62%.