48-676: Ketchup or catsup ( / ˈ k ɛ tʃ ə p , ˈ k æ t s u p , ˈ k ɑː tʃ ə p / ) is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup , although early recipes for various different varieties of ketchup contained mushrooms , oysters , mussels , egg whites , grapes , or walnuts , among other ingredients. Tomato ketchup is made from tomatoes , sugar, and vinegar , with seasonings and spices . The spices and flavors vary but commonly include onions , allspice , coriander , cloves , cumin , garlic , and mustard and sometimes include celery , cinnamon , or ginger . The market leader in
96-403: A Heinz ketchup glass bottle, one taps the 57 circle on the neck. This helps the ketchup flow by applying the correct shearing force. These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed,
144-400: A non-Newtonian , pseudoplastic or "shear thinning" property—more commonly known as thixotropy . This increases the viscosity of the ketchup considerably with a relatively small amount added—usually 0.5%—which can make it difficult to pour from a container. However, the shear thinning property of the gum ensures that when a force is applied to the ketchup, it will lower the viscosity, enabling
192-437: A sandwich made with ketchup , mustard or mayonnaise . A table condiment or table sauce is served separately from the food and added to taste by the diner. Many, such as mustard or ketchup, are available in single-serving packets , commonly when supplied with take-out or fast food meals. The exact definition of a condiment varies. Some definitions encompass spices and herbs , including salt and pepper , using
240-810: A bay leaf reduced over medium heat until rather syrupy. A third type, kecap ikan , meaning "fish kecap " is fish sauce similar to the Thai nam pla or the Philippine patis . It is not, however, soy-based. American anthropologist E. N. Anderson relies on Elizabeth David to claim that ketchup is a cognate of the French escaveche , meaning "food in sauce". The word also exists in Spanish and Portuguese forms as escabeche , "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic kabees , or "pickling with vinegar". The term
288-670: A century after other types. An early recipe for "Tomato Catsup" from 1817 includes anchovies : By the mid-1850s, the anchovies had been dropped. The term ketchup first appeared in 1682. Ketchup recipes began to appear in British and then American cookbooks in the 18th century. James Mease published the first known tomato ketchup recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson 's cousin). Tomato ketchup
336-414: A layer of water on top of the ketchup due to the molecular instability within the product. This instability is caused by interactions between hydrophobic molecules and charged molecules within the ketchup suspension. Pectin is a polysaccharide within tomatoes that has the ability to bind to itself and to other molecules, especially water, around it. This enables it to create a gel-like matrix, dependent on
384-484: A liquid containing glutamic acid , suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry. Apicius , a cookbook based on fourth and fifth century cuisine, contains a section based solely on condiments. In the United States , the market for condiments was US$ 5.6 billion in 2010 and was estimated to grow to US$ 7 billion by 2015. The condiment market
432-424: A matrix because of their low mass. While exposed to shear stress, the molecules within the suspension are able to respond quickly and create an alignment within the product. The bonds between the molecules are mostly hydrogen bonds, ionic interactions, and electrostatic interactions, all of which can be broken when subject to stress. Hydrogen bonds are constantly rearranging within a product due to their need to be in
480-565: A significantly lower tolerance against benzoic acid and its salts than rats and mice. The human body rapidly clears sodium benzoate by combining it with glycine to form hippuric acid which is then excreted. The metabolic pathway for this begins with the conversion of benzoate by butyrate-CoA ligase into an intermediate product, benzoyl-CoA , which is then metabolized by glycine N -acyltransferase into hippuric acid. In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate may form benzene . In 2006,
528-401: Is a myth that before food preservation techniques were widespread, pungent spices and condiments were used to make the food more palatable, but this claim is not supported by any evidence or historical record. The Romans made the condiments garum and liquamen, a similar and at times synonymous preparation, by crushing the innards of various fish and then fermenting them in salt, resulting in
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#1732787500641576-407: Is a preparation that is added to food, typically after cooking, to impart a specific flavour , to enhance the flavour, or to complement the dish. Some condiments are used during cooking to add flavour texture: barbecue sauce , compound butter , teriyaki sauce , soy sauce , Marmite and sour cream are examples. Alternatively, condiments are sometimes added prior to serving, for example, in
624-468: Is also used as a preservative in medicines and cosmetics. Under these conditions it is converted into benzoic acid (E210), which is bacteriostatic and fungistatic . Benzoic acid is generally not used directly due to its poor water solubility. Concentration as a food preservative is limited by the FDA in the U.S. to 0.1% by weight. Sodium benzoate is also allowed as an animal food additive at up to 0.1%, per
672-616: Is not a naturally occurring substance. However many foods are natural sources of benzoic acid, its salts, and its esters . Fruits and vegetables can be rich sources, particularly berries such as cranberry and bilberry . Other sources include seafood , such as prawns , and dairy products . Sodium benzoate can act as a food preservative. It is most widely used in acidic foods such as salad dressings (for example acetic acid in vinegar ), carbonated drinks ( carbonic acid ), jams and fruit juices ( citric acid ), pickles ( acetic acid ), condiments , and frozen yogurt toppings. It
720-528: Is similar to Malay , the term kecap refers to fermented savory sauces. Two main types are well known in their cuisine: kecap asin , which translates to "salty kecap " in Indonesian (a salty soy sauce) and kecap manis or "sweet kecap " in Indonesian. Kecap manis is a sweet soy sauce that is a mixture of soy sauce with brown sugar, molasses, garlic, ginger, anise, coriander and
768-488: Is the shear stress divided by shear rate . Viscosity is dependent on stress. This is apparent when you shake a bottle of tomato sauce/ketchup so it becomes liquid enough to squirt out. Its viscosity decreases with stress. The molecular composition of ketchup is what creates its pseudoplastic characteristics. Small polysaccharides, sugars, acids, and water make up the majority of the metastable ketchup product, and these small structures are able to move more easily throughout
816-401: Is the second largest in specialty foods behind that of cheese. Sodium benzoate Sodium benzoate also known as benzoate of soda is the sodium salt of benzoic acid , widely used as a food preservative (with an E number of E211 ) and a pickling agent . It appears as a white crystalline chemical with the formula C 6 H 5 COONa. Sodium benzoate is commonly produced by
864-430: Is used to treat hyperammonemia . Sodium benzoate, along with caffeine , is used to treat postdural puncture headache , respiratory depression associated with overdosage of narcotics , and with ergotamine to treat vascular headache . Sodium benzoate is also used in fireworks as a fuel in whistle mix , a powder that emits a whistling noise when compressed into a tube and ignited. The mechanism starts with
912-673: The Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy (1873) by Carstairs Douglas , defined as "brine of pickled fish or shell-fish." Ketchup may have entered the English language from the Malay word kicap ( pronounced [kitʃap] , sometimes spelled kecap or ketjap ). Originally meaning "soy sauce", the word itself derives from Chinese. In Indonesian cuisine , which
960-723: The Fujian region of coastal southern China: kôe-chiap (in the Amoy/Xiamen dialect and Quanzhou dialect ) or kê-chiap (in the Zhangzhou dialect ). Both of these pronunciations of the same word ( 膎汁 , kôe-chiap / kê-chiap ) come from the Quanzhou dialect , Amoy dialect , and Zhangzhou dialect of Hokkien, respectively, where it meant the brine of pickled fish or shellfish ( 膎 , 'pickled food' (usually seafood) + 汁 , 'juice'). There are citations of koe-chiap in
1008-485: The US Food and Drug Administration , challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act . In response, entrepreneurs including Henry J. Heinz , pursued an alternative recipe that eliminated the need for that preservative. Katherine Bitting , a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of
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#17327875006411056-528: The United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup . Tomato ketchup is often used as a condiment for dishes that are usually served hot and are fried or greasy: french fries and other potato dishes , hamburgers , hot dogs , chicken tenders , hot sandwiches , meat pies , cooked eggs , and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and
1104-560: The Association of American Feed Control Officials. Sodium benzoate has been replaced by potassium sorbate in the majority of soft drinks in the United Kingdom . In the 19th century, sodium benzoate as a food ingredient was investigated by Harvey W. Wiley with his 'Poison Squad' as part of the US Department of Agriculture . This led to the 1906 Pure Food and Drug Act , a key event in the early history of food regulation in
1152-581: The FSA recommended further study. The Food Standards Agency concluded that the observed increases in hyperactive behavior, if real, were more likely to be linked to the artificial colors than to sodium benzoate. The report's author, Jim Stevenson from Southampton University , said: "The results suggest that consumption of certain mixtures of artificial food colours and sodium benzoate preservative are associated with increases in hyperactive behaviour in children. . . . Many other influences are at work but this at least
1200-640: The Food and Drug Administration tested 100 beverages available in the United States that contained both ascorbic acid and benzoate. Four had benzene levels that were above the 5 ppb Maximum Contaminant Level set by the Environmental Protection Agency for drinking water. Most of the beverages that tested above the limit have been reformulated and subsequently tested below the safety limit. Heat, light and shelf life can increase
1248-487: The U.S. is labeled "Fancy", a USDA grade related to specific gravity . Fancy ketchup has a higher tomato solid concentration than other USDA grades. The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa , based on information from the USDA Food Nutrient Database. Commercial tomato ketchup has an additive, usually xanthan gum , which gives the condiment
1296-462: The United States . Sodium benzoate is used as a treatment for urea cycle disorders due to its ability to bind amino acids. This leads to excretion of these amino acids and a decrease in ammonia levels. Recent research shows that sodium benzoate may be beneficial as an add-on therapy (1 gram/day) in schizophrenia . Total Positive and Negative Syndrome Scale scores dropped by 21% compared to placebo. Sodium benzoate, along with phenylbutyrate ,
1344-605: The absorption of benzoic acid into the cell. If the intracellular pH falls to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase decreases sharply, which inhibits the growth and survival of microorganisms that cause food spoilage. In the United States , sodium benzoate is designated as generally recognized as safe (GRAS) by the Food and Drug Administration . The International Programme on Chemical Safety found no adverse effects in humans at doses of 647–825 mg/kg of body weight per day. Cats have
1392-444: The amount within the solution. Water is a large part of ketchup, due to it being 80% of the composition of distilled vinegar. In order for the water within the ketchup to be at the lowest possible energy state, all of the hydrogen bonds that are able to be made within the matrix must be made. The water bound to the polysaccharide moves more slowly within the matrix, which is unfavorable with respect to entropy . The increased order within
1440-424: The century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices. Heinz Tomato Ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to
1488-581: The flavor may be replicated as an additive flavoring for snacks, such as potato chips . In the United Kingdom, ketchup was historically prepared with mushrooms as a primary ingredient, rather than tomatoes. In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in the Thirteen Colonies . Many variations of ketchup were created, but the tomato-based version did not appear until around
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1536-706: The foil lid off tubs for dipping. In 2011, Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which can be opened in either way. Some fast food outlets previously dispensed ketchup from hand-operated pumps into paper cups. This method has made a comeback in the first decades of the 21st century, as cost and environmental concerns over the increasing use of individual plastic ketchup tubs were taken into account. In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), mystery (pink, orange, or teal , 2002), and blue (2003). These products were made by adding food coloring to
1584-521: The ketchup thickens to its original viscosity. Ketchup is a non-Newtonian fluid , meaning that its viscosity changes under stress and is not constant. It is a shear thinning fluid, which means its viscosity decreases with increased shear stress. The equation used to designate a non-Newtonian fluid is as follows: η = τ / y ˙ {\displaystyle \eta =\tau /{\dot {y}}} . This equation represents apparent viscosity where apparent viscosity
1632-443: The lengthy process required to produce tomato ketchup in the home. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today. In Australia, it was not until the late 19th century that sugar was added to tomato sauce , initially in small quantities, but today it contains just as much as American ketchup and only differed in
1680-475: The lowest energy state, which further confirms that the bonds between the molecules will be easily disrupted. This alignment only lasts for as long as shear stress is applied. The molecules return to their original disorganized state once the shear stress dissipates. In 2017, researchers at the Massachusetts Institute of Technology reported the development of a bottle coating that allowed all
1728-462: The need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment. In fast food outlets, ketchup is often dispensed in small sachets or tubs. Diners tear the side or top of ketchup packets and squeeze ketchup out of them or peel
1776-563: The neutralization of sodium hydroxide (NaOH) with benzoic acid (C 6 H 5 COOH), which is itself produced commercially by partial oxidation of toluene with oxygen . Sodium benzoate can be decarboxylated with strong base and heat, yielding benzene : C 6 H 5 COONa + NaOH ⟶ C 6 H 6 + Na 2 CO 3 {\displaystyle {\ce {C6H5COONa + NaOH -> C6H6 + Na2CO3}}} Sodium benzoate
1824-399: The polysaccharide-water complex gives rise to a high-energy state, in which the water will want to be relieved. This concept implies that water will more favorably bind with itself because of the increased disorder between water molecules. This is partially the cause for water leaching out of solution when left undisturbed for a short period of time. Table condiment A condiment
1872-513: The product to slip out without leaving a residue. In 2022, researchers at the University of Oxford found that splatter from a near-empty bottle can be prevented by squeezing more slowly and doubling the diameter of the nozzle. Ketchup is one of the many products that are leachable, meaning that the water within the product migrates together as the larger molecules within the product sediment, ultimately causing water to separate out. This forms
1920-403: The product would prevent spoilage without use of artificial preservatives. She was assisted by her husband, Arvil Bitting, an official at that agency. Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin . They had less vinegar than modern ketchups; by pickling ripe tomatoes,
1968-460: The proportions of tomatoes, salt and vinegar in early recipes. While ketchup and tomato sauce are both sold in Australia, Australian ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny. Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley , the "father" of
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2016-553: The rate at which benzene is formed. Hot peppers naturally contain vitamin C ("nearly as much as in one orange" ) so the observation about beverages applies to pepper sauces containing sodium benzoate, like Texas Pete . Research published, including in 2007 for the UK's Food Standards Agency (FSA) suggests that certain artificial colors , when paired with sodium benzoate, may be linked to hyperactive behavior and other ADHD symptoms. The results were inconsistent regarding sodium benzoate, so
2064-507: The sauce to flow. A common method of getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. Ketchup in plastic bottles can be additionally manipulated by squeezing the bottle, which also decreases the viscosity of the ketchup inside. Another technique involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with
2112-649: The term interchangeably with seasoning . Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after the cooking process, such as mustard, ketchup or mint sauce . The term condiment comes from the Latin condimentum , meaning "spice, seasoning, sauce" and from the Latin condire , meaning "preserve, pickle, season". The term originally described pickled or preserved foods, but its meaning has changed over time. Condiments were known in historical Ancient Rome , India , Greece and China . There
2160-548: The traditional ketchup. By January 2006, these products were discontinued. The term used for the sauce varies. Ketchup is the dominant term in American English and Canadian English , although catsup is commonly used in some southern US states and Mexico . In Canada and the US, tomato sauce is not a synonym for ketchup but is a sauce made from tomatoes and commonly used in making sauce for pasta. The etymology of
2208-606: The word ketchup is unclear; there are multiple competing theories: A popular folk etymology is that the word came to English from the Cantonese 茄汁 ( ke zap , literally meaning 'tomato sauce' in Cantonese). The character 茄 means 'eggplant'; tomato in Cantonese is 番茄 , which literally translates to 'foreign eggplant'. Another theory among academics is that the word derives from one of two words from Hokkien of
2256-813: Was anglicized to caveach , a word first attested in the late 17th century, at the same time as ketchup . The word entered the English language in Britain during the late 17th century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary . U.S. Heinz tomato ketchup's ingredients (listed from highest to lowest percentage weight) are: tomato concentrate from red ripe tomatoes, distilled vinegar , high-fructose corn syrup , corn syrup , salt , spice, onion powder, and natural flavoring. Some ketchup in
2304-489: Was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. American cooks also began to sweeten ketchup in the 19th century. The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]." As
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