KETCHUP_3_ by bestt571

VIEWS: 7 PAGES: 30

Spicy tomato sauce can enhance the body's metabolism, fried egg, steamed fish, baked potatoes and other foods can be used with tomato sauce.

More Info
									             KETCHUP
Version 01
                                        Ketchup

                                           Aromas
 Art.No.                   Article description                     Specification
 331.025              Tomato ketchup-flavouring aroma         cloves, celery, tarragon
 331.042              Tomato ketchup-flavouring aroma         allspice, pepper, celery
 331.043              Tomato ketchup-flavouring aroma         allspice, pepper, cloves
 360.032              Tomato ketchup-flavouring powder             onion, mustard
 361.003              Tomato ketchup-flavouring powder           hot paprika, onion
 361.004              Tomato ketchup-flavouring powder        paprika, onion, pepper
 361.401              Tomato ketchup-flavouring powder           hot paprika, onion
 731.046              Tomato ketchup-flavouring aroma         pepper, allspice, cloves
 380.040                      Tomato aroma
 341.015              Chilli-paprika-flavouring aroma
 300.051              Chilli-paprika-flavouring aroma                extra hot
 310.062                 Garlic-flavouring essence
 310.064                       Mustard aroma
 2003/0183                Curry ketchup powder
 2003/0109        Tomato ketchup-flavouring powder „mild“
 2003/0110        Tomato ketchup-flavouring powder „hot“



                                           Colours
 Art.No.                    Article description                   Specification
  50.309               Cochineal red E 124 synthetical             synthetical
  61.804             Beetroot concentrate E 162 natural              natural
 532.102            Carmine acid solution 5 % E 120 natural          natural



                                        Stabilizing
 Art.No.                     Article description                  Specification
  61.116                         Stabilizer 1                    Thickening agent
  61.115                         Stabilizer 2                     Swelling agent
                              INGRESAN F-60




esarom • innovations • management                        2
                                         Ketchup

                           List of ketchup products
No.     Price class               Flavouring             Tomato puree         Colour
15a     inexpensive                   mild                   19 %           uncoloured
16a       medium                      mild                   25 %           uncoloured
17a      expensive                    mild                   35 %           uncoloured
 18     inexpensive        mild, stronger flavouring         19 %           uncoloured
 19     inexpensive        hot, stronger flavouring          19 %           uncoloured
 20     inexpensive      very hot, stronger flavouring       19 %           uncoloured
 21       medium          mild, sstronger flavouring         25 %           uncoloured
 22       medium           hot, stronger flavouring          25 %           uncoloured
 23       medium         very hot, stronger flavouring       25 %           uncoloured
 24      expensive         mild, stronger flavouring         35 %           uncoloured
 25      expensive         hot, stronger flavouring          35 %           uncoloured
 26      expensive       very hot, stronger flavouring       35 %           uncoloured
 27       medium                      mild                   25 %           uncoloured
 28       medium            mild, ketchup for kids           25 %           uncoloured
 29       medium            mild, ketchup for kids           25 %           uncoloured
 30       medium                  slightly hot               25 %           uncoloured
 31       medium                  slightly hot               25%            uncoloured
 32       medium                   mild, sour                25 %           uncoloured
 33       medium                   mild, sour                25 %           uncoloured
 34       medium           more sour, English type           25 %           uncoloured
 35       medium              mild, slightly sour            25 %           uncoloured
 36       medium                      mild                   25 %       natural colouring
 37       medium                      mild                   25 %       natural colouring
 38       medium                      mild                   25 %       artificial colouring
 39       medium                      garlic                 25 %           uncoloured
 40     inexpensive                 mustard                  10 %           uncoloured
 41     inexpensive                   mild                   15 %       artificial colouring
41a     inexpensive          mild, tomato aroma              15 %           uncoloured
41b     inexpensive          mild, tomato aroma              15 %           uncoloured
 42       medium                       hot                   25 %           uncoloured
 43       medium                      mild                   25 %           uncoloured
 44       medium                      mild                   25 %           uncoloured
 45       medium                      mild                   25 %           uncoloured
45a       medium                      mild                   25 %           uncoloured
 46      expensive            mild, for diabetics           51,5 %          uncoloured
 47       medium            mild, ketchup for kids           25 %           uncoloured



esarom • innovations • management                        3
                                            Ketchup

Basic quality factors
1)   Quality of the tomato purees, particularly the colour intensity
2)   Tomato puree content in ketchup
3)   Technology
4)   Stabilizers
5)   Formula (e. g. using apple concentrate)




1) Colour
Colour is the main criterion to define the quality of tomato purees.
It is measured spectrophoto-metrically by the HunterLab system as a/b (at 28 °Brix):
good a/b higher than 2.2
medium a/b 2.1 to 2.2
bad a/b under 2.0
Medium or bad quality may require artificial colour
(please see regional laws on food).
Artificial colours such as e. g. cochineal red E 124 – dosage 0.01% are most suitable as they are
temperature stable

Another, yet more expensive option would be the use of natural colour:
Carmine E 120 (5 %-Solution) – Dosage 0.5 %
Beetroot E 162 – Dosage 0.5 %
When using natural colours it is important to keep the thermostability in mind, which means that
temperatures exceeding 90 °C must be avoided. In case of the durability exceeding one year, however,
the colour of the ketchup may change from red to red-brown. This change of colour may occur
with uncoloured as well as naturally coloured ketchup. Such alterations of colour are notably weaker
with synthetically coloured ketchup.

Recommended storage: dark, at approx. 20 °C




esarom • innovations • management                            4
                                           Ketchup

2) Tomato puree content in ketchup
In the Czech Republic the law defines the minimum content of tomato puree (29–30 °Brix)
in ketchup as follows:
245 kg/1000 kg (high quality ketchup – e. g. Heinz – containing 350 kg/1000 kg)

At a dosage 150–200 kg/1000 kg the colour quality is not ideal, which is why the adding of colouring
agents (as already mentioned) is recommended.
Another option is to produce ketchup of lower quality: 150 kg/1000 kg




3) Technology
a) Pasteurisation
During this process a temperature of 85 °C is reached for about 5–10 minutes. This leads to a partial
colour degradation. Furthermore it is absolutely essential to chill the ketchup down to 20–25 °C after
pasteurization.
The chilling is mostly executed, like the pasteurization, by the non-stop conveyer belt sterilizer and
in a number of different temperature steps: Increase 5–10 minutes, hold 5–10 minutes and chilling
15–20 minutes.


b) Chemical preservation
This process requires a lower temperature than pasteurization.
The hot filling into plastic bottles may lead to colour degradation (lycopene) due to the longer chilling
time.

Recommended preservation:
Sodium benzoate E 211 0.1–0.15 % or
Sodium sorbate  E 202 0.1–0.15%

The best method is the “combined preservation” which blends E 211 and E 202 in the ratio 1:1
at a dosage 0.1–0.15 %.

c) Hot filling
This method leads to a pasteurisation effect because of the hot filling (85 °C) into bottles. After the
filling it is necessary to ensure good chilling of the ketchup within an hour (20–25 °C). Otherwise
colour alterations may occur.
Generally there are no problems when chilling glass bottles, whereas it is literally impossible to chill
plastic bottles, as they are not hermetically sealed.
In order to avoid the deformation of the bottles after filling it is particularly important to mind the
thickness and type of material, as polypropylene is more temperature resistant than polyethylene.




esarom • innovations • management                            5
                                          Ketchup

4) Stabilizers
Any tomato puree content of ketchup less than 250 kg/1000 kg results in low viscosity of the ketchup.
It is to be considered that the density of the ketchup is affected by the quality of the tomato purees,
i.e. by the pectine content (coldbreak and hotbreak).


Modified starch: is generally used, as it is inexpensive.
A temperature of 85 °C should be reached for 1–3 minutes (cooking of the starch).
The starch ought to be tested microscopically so as to amend the technical production steps
if necessary (with coloured iodine solution).


Further options: Carboxymethylcellulose, xanthane, guar and other vegetable gums,
which, however, are more expensive than starch (5–10 times) and which give a different consistency
(like honey).




5) Formula when using apple concentrate
When adding concentrates as for example apple concentrate, the ketchup will loose colour, which is
why further adding of colouring agents is recommended.


In order to provide the customer with accurate and ideal consultation regarding
production steps, dosage of colour and temperature, it is necessary to be fully informed
about the basic ingredients and technology the producer is using.

Ideal parameters
for tomato puree
Dry batter    29–30 oder 36–38 °Brix
pH-value      4.30 +/–0.20
Bostwick      7–11 cm/sec
Colour        a/b min. 2.2
HMC           max. 50

for ketchup
Dry batter       20–30 °Brix
NaCl             2–3 %
Acids            1.3 +/–0.4 %
Colour           a/b min. 2.0
Bostwick         6.5 +/–3.5



esarom • innovations • management                          6
                                                 Ketchup

                      Standard-type formula
                      Ketchup hot, stronger flavouring
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 20.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55.63 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling




                      Standard-type formula
                      Ketchup hot, stronger flavouring
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 27.50 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 12.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52.13 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling


esarom • innovations • management                                        7
                                                 Ketchup

                      Standard-type formula
                      Ketchup hot, stronger flavouring
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 12.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44.73 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.70 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling


                      Standard-type formula
                      Ketchup mild, ketchup for kids
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49.81%
                      Tomato ketchup-flavouring aroma 731.046 . . . . . 0.09 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.8 0%

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling




esarom • innovations • management                                        8
                                                 Ketchup

                      Standard-type formula
                      Ketchup garlic flavour
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49.79 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Garlic flavouring essence 310.062 . . . . . . . . . . . . 0.02 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling


                      Standard-type formula
                      Ketchup mustard flavour
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 10.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 14.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.20 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.39 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Mustard-aroma 310.064 . . . . . . . . . . . . . . . . . . . . 0.02 %
                      Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.00 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling


esarom • innovations • management                                        9
                                                 Ketchup

                      Standard-type formula
                      Ketchup mild
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 20.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55.75 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling


                      Standard-type formula
                      Ketchup mild
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 27.50 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 12.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52.25 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.80 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling




esarom • innovations • management                                       10
                                                 Ketchup

                      Standard-type formula
                      Ketchup mild
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 12.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44.85 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      INGRESAN F-60 . . . . . . . . . . . . . . . . . . . . . . . . . 0.70 %

                      Technology: Produced in a colloid mill
                      1. Sugar, INGRESAN F-60, mix salt and flavourings
                      2. Heat water containing the stabilizer blend to 80 °C
                      3. Add tomato puree and reheat to 85 °C
                      4. Add vinegar, mix well
                      5. Hot filling




esarom • innovations • management                                       11
                                                 Ketchup

                      Standard-type formula no. 15a
                      Ketchup mild
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 19.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.50 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.55 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 16a
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.05 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




esarom • innovations • management                                       12
                                                 Ketchup

                      Standard-type formula no. 17a
                      Ketchup mild
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 13.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40.65 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.40 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 18
                      Ketchup mild, stronger flavouring
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 19.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.50 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.51 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling



esarom • innovations • management                                       13
                                                 Ketchup

                      Standard-type formula no. 19
                      Ketchup hot, stronger flavouring
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 19.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.50 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.43 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 20
                      Ketchup very hot, stronger flavouring
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 19.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 16.50 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.48 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 300.051 . . . . . . . . 0.03 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       14
                                                 Ketchup

                      Standard-type formula no. 21
                      Ketchup mild, stronger flavouring
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.01 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 22
                      Ketchup hot, stronger flavouring
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.93 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       15
                                                 Ketchup

                      Standard-type formula no. 23
                      Ketchup very hot, stronger flavouring
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.98 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 300.051 . . . . . . . . 0.03 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 24
                      Ketchup mild, stronger flavouring
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 13.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40.61 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.40 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       16
                                                 Ketchup

                      Standard-type formula no. 25
                      Ketchup hot, stronger flavouring
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 13.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40.53 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 341.015 . . . . . . . . 0.08 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.40 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 26
                      Ketchup very hot, stronger flavouring
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 35.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 13.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . 6,00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2,40 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40.58 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Chilli-paprika-flavouring aroma 300.051 . . . . . . . . 0.03 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.40 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       17
                                                 Ketchup

                      Standard-type formula no. 27
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.05 %
                      Tomato ketchup-flavouring aroma 331.043 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 28
                      Ketchup mild, Ketchup for kids
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.02 %
                      Tomato ketchup-flavouring aroma 331.042 . . . . . 0.08 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling



esarom • innovations • management                                       18
                                                 Ketchup

                      Standard-type formula no. 29
                      Ketchup mild, Ketchup for kids
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.02 %
                      Tomato ketchup-flavouring aroma 731.046 . . . . . 0.08 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 30
                      Ketchup slightly hot
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.015 %
                      Tomato ketchup-flavouring powder 361.003 . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling



esarom • innovations • management                                       19
                                                 Ketchup

                      Standard-type formula no. 31
                      Ketchup slightly hot
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.00 %
                      Tomato ketchup-flavouring powder 361.401 . . . . 0.10 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 32
                      Ketchup mild, sour
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.015 %
                      Tomato ketchup-flavouring powder 361.004 . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling



esarom • innovations • management                                       20
                                                 Ketchup

                      Standard-type formula no. 33
                      Ketchup mild, sour
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.015 %
                      Tomato ketchup-flavouring powder 360.032 . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 34
                      Ketchup more sour, English type
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51.05 %
                      Tomato ketchup-flavouring aroma 331.043 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Citric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       21
                                                Ketchup

                      Standard-type formula no. 35
                      Ketchup mild, slightly sour
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51.515 %
                      Tomato ketchup-flavouring powder 361.004 . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Citric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 36
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.515 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Beetroot concentrate E 162 61.804 . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70° C, cook for 10 minutes
                      3. Add beetroot concentrate, mix
                      4. Heat to 85 °C
                      5. Hot filling

esarom • innovations • management                                      22
                                                Ketchup

                      Standard-type formula no. 37
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.515 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Carmine acid solution 5 % E 120 532.102 . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70 °C, cook for 10 minutes
                      3. Add carmine acid solution, mix
                      4. Heat to 85 °C
                      5. Hot filling


                      Standard-type formula no. 38
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.005 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Cochineal red E 124 50.309 . . . . . . . . . . . . . . . . . 0.01 %

                      Technology: Produced in a colloid mill
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                      23
                                                Ketchup

                      Standard-type formula no. 39
                      Ketchup garlic flavour
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46.995 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Garlic flavouring essence 310.062 . . . . . . . . . . . . 0.02 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Add garlic flavouring essence, mix
                      4. Heat to 85 °C
                      5. Hot filling

                      Standard-type formula no. 40
                      Ketchup mustard flavour
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 10.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 13.45 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.20 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44.265 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.90 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.55 %
                      Mustard-aroma 310.064 . . . . . . . . . . . . . . . . . . . . 0.05 %
                      Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.00 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Add mustard aroma, mix
                      4. Heat to 85°C
                      5. Hot filling

esarom • innovations • management                                      24
                                                 Ketchup

                      Standard-type formula no. 41
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 15.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 18.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 %
                      Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53.005 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.085 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.20 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.70 %
                      Cochineal red E 124 50.309 . . . . . . . . . . . . . . . . . 0.01 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 41a
                      Ketchup mild
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 15.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 18.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.05 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.50 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.50 %
                      Tomato aroma 380.040 . . . . . . . . . . . . . . . . . . . . 0.05 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       25
                                                 Ketchup

                      Standard-type formula no. 41b
                      Ketchup mild
                      Price class: inexpensive
                      Technology: hot technology

                      Tomato puree (29°Brix) . . . . . . . . . . . . . . . . . . . 15.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 18.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.20 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.70 %
                      Tomato aroma 380.040 . . . . . . . . . . . . . . . . . . . . 0.07 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 42
                      Ketchup hot
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Chilli-paprika-flavouring aroma 300.051 . . . . . . . . 0.06 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85°C
                      4. Hot filling


esarom • innovations • management                                       26
                                                 Ketchup

                      Standard-type formula no. 43
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Citric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 44
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . . 0.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.60 %
                      Glucose sirup . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling


esarom • innovations • management                                       27
                                                 Ketchup

                      Standard-type formula no. 45
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 3.50 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.00 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




                      Standard-type formula no. 45a
                      Ketchup mild
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 15.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.00 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.30 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.50 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.00 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling



esarom • innovations • management                                       28
                                                 Ketchup

                      Standard-type formula no. 46
                      Ketchup mild, for diabetics
                      Price class: expensive
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 51.50 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . . 0.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.30 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.75 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 0.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.00 %
                      Apple marrow (30 %) . . . . . . . . . . . . . . . . . . . . . 11.70 %
                      Sorbitol (70 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.30 %
                      Paprika . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.06 %
                      Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.40 %
                      Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 %
                      Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.00 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




esarom • innovations • management                                       29
                                                 Ketchup

                      Standard-type formula no. 47
                      Ketchup mild, ketchup for kids
                      Price class: medium
                      Technology: hot technology

                      Tomato puree (29 °Brix) . . . . . . . . . . . . . . . . . . 25.00 %
                      Sugar (crystalline) . . . . . . . . . . . . . . . . . . . . . . . . 20.00 %
                      Vinegar (8 %) . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.50 %
                      Citric acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.35 %
                      Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.50 %
                      Water . . . . . . . . . . . . . . . . . . . . . to complete 100.00 %
                      Tomato ketchup-flavouring aroma 331.025 . . . . . 0.09 %
                      Stabilizer 61.116 (thickening agent) . . . . . . . . . . . 2.00 %
                      Stabilizer 61.115 (swelling agent) . . . . . . . . . . . . . 0.20 %
                      Apple marrow (30 %) . . . . . . . . . . . . . . . . . . . . . . 3.00 %
                      Onion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 %
                      Oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.50 %

                      Technology: Produced in a colloid mill or mixer
                      1. Mix all ingredients well
                      2. Heat to 70–80 °C, cook for 10 minutes
                      3. Heat to 85 °C
                      4. Hot filling




esarom • innovations • management                                       30

								
To top