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Discover the secret of ketchup or Ten selection of high-quality ketchup

Kitchens without ketchup? That's what many of us can not even imagine. You know, however, how to recognize quality ketchup and watch what its label? What percent of tomatoes should contain? What else is in this tastand? What is the difference between packaging in glass and plastic? Who knew you even that contains antioxidants? Become an expert on ketchup.

Where are all the ketchup come from? Often associated with the "American" way of life, therefore, comes from the US? Its current form, yes, but he got there from England, who took him from Asia. The word ketchup comes from the Chinese word for-tsiap, which was originally a special fermented fish sauce. In the 17th century it was there tasted the English sailors, so he found his way to England.

In English, ketchup appeared under different names (catsup, catchup, ketsup, Kitchup or ketchup) first dictionary in 1690. It has relevance dense East Indian sauces, then any sauce containing vinegar. English flavoring agent gradually edited - was made from anchovies, mushrooms or even nuts.
Tomatoes in ketchup appear until the early 19th century because previously nobody knew whether they are poisonous. This happened thanks ohijskému doctor named John Cook Bennett, who said tomatoes as a panacea. He began to cook them and give recipes for ketchup. The tomatoes are then due to its color and taste become one of the most popular and most affordable food. Ketchup is made from tomatoes today, and that in several varieties (sweet, gentle, sharp) and various containers. Thanks rozlišnému range and quality is therefore important to read labels and choose the best. How to do it? We have a simple tutorial.


The mere name tells whether the ketchup or its substitute. The correct terminology is stipulated by Czech law. The basic parameter is the amount of tomatoes that have been used for production.
"If the product is called" ketchup sauce "," red sauce "," Kecapi ", etc., It usually means that it contains less than a prescribed quantity of tomato share. Therefore it can not be termed as ketchup, "explains
Ing. Vojtěch Čambala of Hame.

Raw materials

The basis for the production of ketchup are concentrated tomato paste, drinking water, sugar, vinegar, salt and spices. Used tomato puree are distinguished by concentration, therefore, according to the degree of densification of fresh tomatoes. The ketchup should be no dyes.

contents tomatoes

Ministry of Agriculture Decree no. 157/2003 Coll., The minimum share refractive solids. It is set at 12%, with tomato solids must be at least 7%, which is the equivalent of at least 140 g per 100 g of tomato ketchup. "Ketchup classified as" classy "," extra "or" special "must have a soluble solids of 30% and 10% of which must be introduced tomato solids, which means the equivalent of at least 200 g per 100 g of tomato ketchup," mentions expert.


Tomatoes contain large amounts of lycopene. Lycopene is an antioxidant health benefit. Thanks to the fact that at higher temperatures more easily released from tomatoes and subsequently absorbed into the human body include thermally treated tomatoes plurality of beneficial substances. Again, the larger the quantity of tomatoes, to produce ketchup, the more it will be contained lycopene.


For the production of ketchup and ensure their durability are used in two basic technological processes. The first is based on thermal treatment, (sterilization), the other on the use of preservatives which are regulated by legislation. Currently, for these purposes can be used sorbic acid and benzoic acid (or salts thereof), if necessary. combination thereof.

As it is marked on the label?
"Additives are always denote a group name, followed by their specific name or, if their number E. As an example we can mention a preservative E 200, which may also be referred to as a preservative sorbic acid (salts thereof E202 and E203). Benzoic acid has the code E 210 (a salt E 211, E 212 and E 213). The addition of preservatives does not affect the taste of the product. All information about a particular product on its label, "explains the engineer.

Sugars, sweeteners and salt

Part of the sugars that are on the labels comes naturally in tomatoes. Manufacturers, however, also ketchup sweetened with sugar or glucose-fructose syrup, to taste suit consumer preferences. It can get even ketchup sweetening sweeteners. The most common natural sweetener is stevia.
Regarding the salts, regulations authorize the use for the manufacture of ketchup maximum of 3.5%. The conversion is about 3.5 g per 100 g product. Normally, however, ketchup contains about 2% salt.
"To indulge kids ketchup better quality, pay attention to its composition and general nutrition recommendations. Dial protovariantu with less salt, vinegar and spices, "says the expert.


Manufacturers thickening ketchup modified and unmodified starches that affect mainly their consistency. They are used starches of various origins (e.g. wheat, corn or potato). It may therefore happen that ketchup contain gluten, and therefore not suitable for celiacs.
"If a product is labeled gluten-free logo, which is accompanied by the words" gluten-free ", then you can be sure that it meets the requirements for gluten-free foods. Without any thickening, consequently gluten-free, should bypass the best ketchup having a high content of tomatoes. '

Technology and Packaging

Raw materials, which produce popular tomato tastand, are first mixed and cold Blend. Then the mixture was heated to above 90 ° C. Hot ketchup is then filled directly into glass or barrier plastic bottles, which are resistant to high temperatures. Durability is then achieved due to the high temperature of ketchup in aseptic filling, or subsequent sterilization of bottles.

Conventional plastic containers can not withstand high temperatures, so it must be before filling ketchup quickly cooled to 20 - 25 ° C, and only then filled. For this method of manufacture applies that for stabilizing the formulation must contain preservatives.

"Glass packaging is thanks to its characteristics can be treated by heat treatment. Therefore, the thus produced ketchups not contain preservatives. Thanks to a relatively new technology, manufacturers are nowadays able to produce ketchup without chemical preservatives also in plastic. So if you want to avoid chemically preserved products, it is necessary to read the labels. Refer to the package type is no longer enough, "says Ing. Čambala.

sensory properties

For ketchup must also consider the taste, smell and consistency of the product. According to Ministry of Agriculture Decree no. 157/2003 Coll., As amended, should be thinly pasty, homogeneous, fine, or with coarser particles of additives, furthermore free of skins, seeds and other parts of tomatoes and no black particles. The only exceptions are dark particles from the spice. And what's the difference between sharp and mild ketchup? Those sharp spice combinations pepper and chilli.

quality mark

On the packaging there are different logos with the quality mark. The most famous brand is classified. Product to earn this designation must meet demanding criteria for their quality. KLASA Mark is a prestigious award that deserves the most honest and best quality products. More information can be found at

Source: tz
Author tz: Sarka Podlenová

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