Title: The Science of Tomato Ketchup (And How It's Made) - Food Crumbles
Headings: The Science of Tomato Ketchup (And How It’s Made)
The Science of Tomato Ketchup (And How It’s Made)
Ketjap
The ingredients of ketchup
Ketchup is a way to preserve tomatoes
Lower water activity helps to preserves ketchup
What causes the lower water activity of ketchup?
Lowering the pH-value
How ketchup is made
Colour of ketchup
The flow of ketchup is special
Thickening ketchup
Sources

Content: The Science of Tomato Ketchup (And How It's Made) - Food Crumbles
The Science of Tomato Ketchup (And How It’s Made)
May 14, 2019
Making Food, Researching Ingredients
vegetables
It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite into a perfectly fine juicy hamburger and then discover it’s literally covered in ketchup. And I find I waste a good french fry on the ketchup. That said, the science of ketchup is very interesting! Nowadays ketchup is a staple in so many restaurants & homes. Most of us know ketchup as a sweet tomato sauce, ideal for dipping or dressing. However, ketchup started out as a more general condiment, which didn’t even necessarily contain tomatoes. It seems that the British discovered a fermented flavoursome condiment in China centuries ago.