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|Catsup, tomato sauce, red sauce|
|Tomatoes, vinegar, sugar or high fructose corn syrup, seasonings|
|Catsup, tomato sauce, red sauce|
|Tomatoes, vinegar, sugar or high fructose corn syrup, seasonings|
Ketchup (i// or i//), also catsup, is a table sauce. Traditionally, different recipes featured ketchup made of mushrooms, oysters, mussels, walnuts, or other foods,  but in modern times the term without modification usually means tomato ketchup, sometimes called tomato sauce, or red sauce. It is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The sweetener is most commonly sugar or high fructose corn syrup. Seasonings vary by recipe, but commonly include onions, allspice, cloves, cinnamon, garlic, and celery.
Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including french fries (chips), hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat. Ketchup is sometimes used as a basis or ingredient for other sauces and dressings. Mushroom ketchup is widely available in the UK.
In the 17th century (?) the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kecap (pronounced "kay-chap"). That word evolved into the English word "ketchup". English settlers took ketchup with them to the American colonies.
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.
James Mease published another 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). American cooks also began to sweeten ketchup in the 19th century.
As the century progressed, tomato ketchup began its ascent in popularity in the United States. Ketchup was popular long before fresh tomatoes were. Many Americans[who?] continued to question whether it was safe to eat raw tomatoes. However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed[by whom?] to have been the first man to make tomato ketchup a national phenomenon. 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. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.
The Webster's Dictionary of 1913 defined ‘catchup’ as: “table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup].”
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 the Food and Drug Administration in the US, 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.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They had less vinegar than modern ketchups; by pickling ripe tomatoes, 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[clarification needed] 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 packets. Diners tear the side or top and squeeze the ketchup out of the ketchup packets. In 2011, Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which allowed the consumer to either tear the top off the package and squeeze the contents out, as with the traditional packet, or, in the alternative, tear the front off the package and use the package as a dip cup of the type often supplied with certain entreés.
Previously fast food outlets dispensed ketchup from pumps into paper cups. This method has made a resurgence in the first decade of the 21st century with cost and environmental concerns increasing of individual packets.
In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, teal, and blue. These products were made by adding food coloring to the traditional ketchup. As of January 2006[update] these products have been discontinued.
The term used for the sauce varies. Ketchup (sometimes spelled catsup in American English, called "a failed attempt at Anglicization") is the dominant term in American English and Canadian English, with "catsup" being the prominent term in some southern US states. In these dialects, tomato sauce refers to pasta sauce, and is not a synonym for ketchup. Tomato sauce is more common in Commonwealth English (e.g., Australia, India, New Zealand and South Africa). In British English, the two terms are interchangeable. Red sauce is used in Welsh English, Scottish English, Irish English and some parts of England, such as the Black Country, and in South London, often contrasting with brown sauce with which it is often served but in Canadian and American English, "red sauce" refers to red spicy sauces (or sweet and sour sauce) and is not a synonym for ketchup.
The etymology of the word ketchup is unclear, with multiple competing theories:
The China theory is that the word derives from one of two words from the Fujian region of coastal southern China: "kôe-chiap" (in the Xiamen accent) or "kê-chiap" (in the Zhangzhou accent). Both of these words (鮭汁, kôe-chiap and kê-chiap) come from the Amoy dialect of China, where it meant the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish. There are citations of "koe-chiap" in the Dictionary of the Vernacular or Spoken Language of the Amoy (London; Trudner) from 1873, defined as "brine of pickled fish or shell-fish."
Ketchup may have entered the English language from the Malay word kicap (pron. "kichap", also spelled kecap, ketjap), originally meaning "fish sauce", which itself may be a loan from Chinese terms above.
In Indonesian cuisine, which is similar to Malay, the term kecap or ketjap 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 literally '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 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," but gives no further authority. 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 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.
The spelling catsup seems to have appeared first from the pen of Jonathan Swift, in 1730.
|Grade||Specific Gravity||Total Solids|
(per 100 g)
|Water||68.33 g||66.58 g||94.50 g||89.70 g|
|Protein||1.74 g||1.52 g||0.88 g||1.50 g|
|Fats||0.49 g||0.36 g||0.20 g||0.20 g|
|Carbohydrates||25.78 g||27.28 g||3.92 g||7.00 g|
|Sodium||1110 mg||20 mg||5 mg||430 mg|
|Vitamin C||15.1 mg||15.1 mg||12.7 mg||4 mg|
|Lycopene||17.0 mg||19.0 mg||2.6 mg||n/a|
Ketchup has moderate health benefits. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup, which have three times as much lycopene. Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking increases lycopene bioavailability.
In May 2010, Hunt's stopped using high fructose corn syrup in its ketchup products because of consumer complaints.
Tomato ketchup has an additive, usually xanthan gum, which gives the condiment a pseudoplastic or "shear thinning" property. 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 the sauce to flow. A common method to 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. A technique involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with a Heinz ketchup 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 the ketchup thickens to its original viscosity.
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