"History and How It’s Made: The Gloppy Chemistry of Ketchup" Topic

"Satisfyingly sweet and tangy, ketchup — or catsup — is a staple in many kitchens around the world. Originally a thin, fermented fish-based sauce from the Far East, the idea (not the recipe) was brought back to Europe from Southeast Asia by the British in the 18th century. It then went through several iterations — cockles and muscles, oysters, anchovies, cucumbers, mushrooms — before becoming the thick, tomato-based sauce so many of us love to slather onto our food today. So, what's in our favorite condiment, and why is it so hard to get out of the bottle?

Ketchup starts with ripe red tomatoes that are washed, sorted, and chopped. At this point, some manufacturers choose to heat the tomatoes to 200°F (90°C). This is called a "hot break" and it deactivates the enzymes in the tomato that would otherwise break down its pectin. Pectin is a polysaccharide that cements together the cell walls of the tomato, and it helps to determine the thickness of the ketchup. Next, the tomatoes are sent to pulping machines where they are stripped of their seeds, skins, and stems…"

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Armand

Ummh! Now I want some french fries and onion rings slathered in…ketchup!

Ha!….

Armand