High Shear Mixing For Manufacturing Tomato Ketchup

Tomato ketchup is a condiment made by mixing concentrated tomato paste with water, sugar, vinegar, salt, and seasonings. The tomato paste is typically manufactured using the “Hot Break” method. With this method, pulped tomatoes are heated to 200˚F (90˚C). This preserves the pectin that is found naturally in tomatoes, but some of the aroma and color are lost. Premium quality ketchup with a high solids content derives its viscosity from a combination of water retention of the fibrous strands in the paste and the gelling effect of the pectin, which is released via high-pressure homogenization. Lower solids content ketchup may also contain starch-based thickeners or gums.

Manufacturers experience long mixing times are required to dilute tomato paste into the water, as agitators cannot easily blend liquids of widely differing viscosity. In addition, additives designed to thicken the product tend to form agglomerates that agitators cannot easily break down.

A Silverson high shear mixer can solve these problems and eliminate the need for additional processes such as pre-dispersion of the starches or thickeners and in some cases homogenization. Where a homogenizer is used, the high shear mixing action will improve pre-mix quality and consistency.