Ketchup usually contains a minimum of 30% tomato paste. There are legal reasons for this, but it’s also a question of quality because tomato paste has a positive effect on the flavour, consistency and mouth feel of the ketchup. Reducing the percentage would impair these properties.
However, tomato paste is an expensive ingredient and therefore pushes up production costs. With the new stabilising systems from the Stabisol series, it’s possible to make spicy ketchup with only 15% tomato paste.
The new stabilising system is especially suitable for countries whose food laws do not require a minimum percentage of tomato paste in ketchup.
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