Viscosity properties of ketchup
Analysis of the thixotropic behavior and formulation adjustments using the Brabender ViscoQuick
There is hardly a place in the world where ketchup is not part of the diet and is served with many dishes. In addition to the main ingredient tomatoes (in the form of tomato paste), which gives ketchup its name, brandy vinegar, glucose syrup, sugar, water, table salt, spices, onions and starch are also added, although the list does not claim to be exhaustive. The respective recipe influences not only the taste but also the viscosity properties of the final product.
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