Ketchup Recipe With Tomato Paste - Recipe For Catsup

Hello, this is Recipanda, we are going to develop a new formula of ketchup from scratch and give you the know-how that any food technologist needs to know to finish his project after receiving the brief.

How To Make Ketchup From Tomato Paste?

The Manufacturer always creates ketchup recipe with tomato paste with specific specifications that are not from fresh tomatoes as some think, We will explain to you how this product is produced, the specifications of the final product and the main steps of the manufacturing process, there is no doubt that the part of recipe for catsup is confidential or secret, but as usual there is no secret in Recipanda , so focus carefully on this blog and record all the information you will find.

What Is Ketchup?

Ketchup is a high viscous red product made using tomato paste, tomato puree or fresh tomatoes. It has a sour taste and a contain a wide variety of seasoning. It is used in most dishes and found in most fast food restaurants. It is perfect for french fries, pasta ,chicken and beef burger, pizza, salad, Meatloaf, meatballs And many other dishes.it is put in a squeeze bottle to make it easy to use.

Ketchup Ingredients List

• Tomato Paste 28% (Hot Break – Color not less than 2)
• Table Salt
• Treated Water
• Sugar (Sucrose)
• vinegar 11%
• Modified Starch for Hot Processing
• Xanthan Gum
• Ketchup Flavor
• Ketchup Spices
• Hot Chili Flavor
• Sodium Benzoate
• Potassium Sorbate

Recipe Of Ketchup Bill Of Material BOM On SAP

Item	Description	Recipe Q / ton	Unit
1	Tomato paste (28%) (HB)	192	Kg
2	Salt	20	Kg
3	Treated Water	503	Kg
4	Sugar	175	Kg
5	vinegar 11%	80	Kg
6	Modified Starch	30	Kg
7	Ketchup Flavour/Spices	Recommended dose	Kg
8	Sodium Benzoate	0.2	Kg

Recipe For Spicy Ketchup

You have to diversify the company's portfolio to get a bigger market share so it is very simple to convert the normal ketchup to the spicy ketchup recipe and add new product easily, just you can use chili peppers or Ask your flavour supplier to send you a small sample of a spicy flavor to try.

Ketchup Seasoning Recipe

It is better for you to deal with flavour companies to support your project and provide you with a stable quality of spices flavor, but if you want to formulate the spices mixture yourself, do not worry, I will provide you the catsup seasoning recipe.

Spice Name	Quantity/Kg
Ground Bell Pepper	170
Ground Cinnamon	74
Ground Nutmeg	45
Ground Clove	74
Salt	191
Onion Powder	227
Garlic Powder	173
Chili Peppers	45

Mixing Process:

1. Make a pre-blend of the dry ingredients (Sugar +Salt + Modified Starch +Sodium Benzoate +Potassium Sorbate + Ketchup Sauce Flavouring).
2. Add the pre-blend to the water, stir till homogeneous.
3. Add tomato paste and vinegar.
4. Heat till 90°C, holding time 1 min.
5. Fill off hot in a well-sealed clean glass bottle.
6. Cool down till 20°C.

Important NOTES:

1. It’s best to use Hot Break Tomato Paste instead of Cold Break to get the best texture.
2. The recipe can be modified if tomato paste with a different Brix is used, according to the following equation: Amount of paste required = 19% * 29 / actual Brix, taking into consideration the amount of water in the recipe. For example, if Tomato paste with actual Brix of 21 is used, the new amount of tomato paste will be 19%*29/21=26.2%. This difference of 7.2% (26.2%-19%) should be deducted from the water which will become 46.8%
3. Tomato ketchup should not have less than 25 % of total soluble solids and you can refer to your national standards and regulation.
4. In the case of packaging in glass bottles you can not add a preservative (Sodium Benzoate) But if you are going to use polyethylene packaging such as Jerrycan, you should add sodium benzoate and potassium sorbate in doses that comply with the Codex General Standard for Food Additives (GSFA)
5. It is preferred to use treated water (TDS < 500).
6. The flavor dose is based on flavour strength and your organoleptic evaluation and supplier dosage recommendation.
7. To increase the viscosity of the product, xanthan gum can be added.

Quality Control Devices

• Hunter LAB: spectrophotometers measure your product color and give numerical values that correlate to what you see.
• Bostwick Consistometer: Determine the flow characteristics of liquid-viscous substances.
• Digital Refractometer: To calculate Brix or TS for Ketchup
• Compact Titrator: to calculate the acidity of Ketchup
• pH Meter: to determine the pH of  Catsup

Tomato Ketchup Specifications

Some specifications are mandatory according to international standards like "Brix", But some specifications are set internally like " Color - Stature - Acidity" according to your consumer behavior.

Color	Red
Taste	Typical to Ketchup
Flavor	Typical to Ketchup
Viscosity	High
Brix	Not less than 29
Acidity (as Acetic Acid) %	1.2 - 1.4
Stature (cm/ 20s)	7-8
pH	3.7 - 3.9

Finished Product Label Data  

Ingredients

Water, Sugar, Tomato Paste, Modified Starch (E1422), Salt (NaCl), Acidulant (E260), Sodium benzoate (E211),  Potassium Sorbate (E202), Spices, Garlic, Onion

ketchup nutrition facts 

There were different types of ketchup such as ketchup healthy, Traditional ketchup recipe, sugar free ketchup recipe  and vegan ketchup recipe and each of them has different calories, carbohydrates and the rest of the nutritional values

Ketchup Storage & Packaging

Handling: Avoid moisture, keep packaging intact

Storage: Store and transport under ambient conditions. Keep in a cool and dry place and good ventilated place away at the direct sunlight, After opening, keep it in a cold place “ketchup in fridge” with the cap on

Packaging: Glass Bottle, Sachet, Jerrycan, upside down squeeze bottle.