Ketchup is a tomato sauce, the main ingredients of which are tomatoes and spices, and is very popular as a seasoning for many dishes and sandwiches. On store shelves, you can see many types of ketchup, both domestic and imported, but how to choose high-quality and tasty from them?
Categories of ketchup
There are no imported ketchup varieties, but those produced in Russia are subdivided into categories. The highest is "Extra", which means that the composition contains only tomato puree, spices and water. No artificial flavors, preservatives or thickeners are added to these ketchups. Ketchups of the "Extra" category are produced in strict accordance with GOST R52141-2003, the content of tomato puree in them must be at least 40%.
Ketchups of the highest category of natural tomato puree should contain at least 30%, and those that belong to the first and second category should contain at least 15%. The latter can be manufactured according to technical specifications developed directly at the enterprise where they are produced. It is clear that the more natural tomato puree in ketchup, boiled to a pasty state, the more delicious it will be.
How to choose the right ketchup
When the category of ketchup is not indicated, one should be guided by its composition, which must be indicated on the label by all manufacturers. If, in addition to tomato puree, water and spices, you see starch and gum in the composition, which are used for thickening, this is not good - then the manufacturer saved on tomato paste in this sauce.
Sometimes cheaper artificial substitutes or sweeteners are used instead of sugar to reduce costs. It is clear that such ketchups will not be good.
A high-quality sauce may contain spices, onions, garlic, ground pepper, ginger, parsley, and basil. The degree of pungency should be indicated in the name or on the label.
In addition, by looking at the list of ingredients, you can see which additives, flavor enhancers, flavors and preservatives have been added to the sauce. They are designated by the letter E and a number. Most of them are harmless, but E such as 121, 123, 240, 924A and 924B are prohibited from use in food as a health hazard.
Naturally, expired ketchup, even if initially tasty, may become unusable after the expiration date. Be sure to check the expiration date of this product.
When choosing ketchup, give preference to those that are packaged in glass bottles, this allows you to see what color the sauce is in them. And the color of ketchup is also an indirect criterion of its quality. Natural ketchup has a red or dark red color, a brown or orange tint of the sauce indicates that fruit puree or some artificial ingredients have been added to it.
