Ketchup and red condiment sauces
Take the strain out of texturising ketchup
However you’re developing your ketchup and red condiment sauces – by reducing the sugar or tomato paste content, or packaging them in squeeze bottles – you must ensure that the end product has a consistent texture and viscosity.
Both characteristics are affected by the quality and quantity of tomato paste used and the way it is processed. Our purpose-designed stabiliser systems take all variables into account and compensate for any texture/viscosity deviation in the end product – so you can support extra functionality without compromising the product’s key characteristics.
Examples of product concepts
Here is a selection of concepts developed by our Excellence Centres around the world. For more information on any of the concepts, please tick the corresponding boxes and click the submit button.
Ketchup
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Concept
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Description
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Ketchup and tomato-based sauces
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Deliver the desired texture and viscosity of ketchup and tomato-based sauces – from very structured to smooth, and from highly viscous to flowing or sliceable
Our stabiliser systems* set texture and viscosity, provide good flavour release and prevent syneresis
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Cost optimisation
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Reduce costs in existing recipes, or develop new, lower-cost recipes, while maintaining the characteristics of the reference product
Our stabiliser systems* ensure consistent texture, viscosity and stability as in the reference product
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Products with simple ingredient listing
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Revised or new product formulations with simple ingredient listings for cleaner label options
Our stabiliser systems* set the desired texture and viscosity, provide good flavour release and prevent syneresis
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Sugar-reduced ketchup/ sauce
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Replace sugar or parts of sugar with high intensive sweetener combinations containing SPLENDA® Sucralose and more
Our stabiliser systems* compensate for reduced dry matter to obtain the desired viscosity and texture setting with an optimised flavour profile
Splenda® is a trademark of Mc Neil Nutritionals, LLC.
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Ketchup with heat stability
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An additional functionality for ketchup – when heated, the texture changes from flowing ketchup to a thicker, pasta sauce character, ideal for topping pasta, burgers and more
Our stabiliser systems* control the texture and viscosity levels whether the product is hot or cold, prevent syneresis and ensure a good flavour release
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* stabiliser systems: Hamulsion®, Frimulsion® ,etc.