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Applications > Spreads & sauces > KETCHUP
& TOMATO SAUCES
Ketchup & tomato
sauces
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
 |
While
acetic is the main acid added to tomato sauce, LacticAcid and Citric
Acid can also be
used to enhance
the flavour profile.
|
| Bulking
agents |
| |
Herbafood Herbacel
AQ Plus Citrus Fibre is a high viscosity
fibre which can add mouthfeel and viscosity to sauce
products. |
| Colours |
| |
HWA offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Dehydrated
products |
| |
Tro-Kost offers
a range of dehydrated herbs, which can
provide flavour and texture
to sauce
products. |
| Gums
and hydrocolloids |
| |
Herbstreith
and Fox Classic AD600 pectin can provide
a short clean texture with the necessary flow properties. |
| Preservatives |
|
Potassium
sorbate is often used to prevent yeast and mould growth.
Potassium sorbate loses effectiveness if the pH is greater
than 6.5.
Sodium Benzoate has
similar effect on yeast and mould growth, but needs to be
used in a product pH below
4. |
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