Saucy new stabilisers make freezable ketchup

Ketchup usually contains a minimum of 30% tomato paste. Reducing this percentage would impair the product's consistency and mouthfeel. However, tomato paste is an expensive ingredient and pushes up production costs.

The new stabilising systems from the Stabisol series make it possible to make spicy ketchup using only 15% tomato paste. The end product is said to offers the 'ketchupy' mouthfeel, flavour, colour and consistency in a recipe that has a reduced price.

Hydrosol has also adapted its active ingredients to enable the production of freeze-thaw stable spicy sauces.

These sauces contain a large proportion of water and Hydrosol says its product prevents damage caused by crystallisation during transportation when temperatures fall below freezing point.

The stabilising systems are mixed with water, spices and the other ingredients, heated to 90°C and then filled.

Contact: Hydrosol​