date:Dec 07, 2012
30 percent tomato paste. There are legal reasons for this, but it is also a question of quality because tomato paste has a positive effect on the flavour, consistency and mouth feel of the ketchup. Reducing the percentage would impair these properties.
On the other hand, tomato paste is an expensive ingredient and therefore pushes up production costs. With the new stabilising systems from the Stabisol series it is possible to make spicy ketchup with only 15 percent tomato paste.
The end prod