Ketchup
Ketchup is typically made from tomatoes, sweetener, vinegar, and assorted seasonings and spices. Lactobacilli such as L. fructivorans, L. brevis, L mannitopeum and L. plantarum are the predominant spoilage organisms, as a result of gas formation in bottled ketchup. Handary provide clean-label preservation solutions for shelf life extension of ketchup. 
 
 Table 1 Handary Shelf life Solutions for Ketchup
Applications
Shelf-life diagnostics
Products
Labelled as
Dosage
Clean-label
Cost-in-use
Ketchup
Inhibition of Lactobacillus spp.
Proteria™ CA
Cultured sugar
0.3-0.5%
High
Medium

*The information contained in this website is based on our own testing analysis and is, to the best of our knowledge, reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes. 

NATURAL PROTECTIVE SOLUTIONS
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PROTERIA® CA CREATES LONGER SHELF LIFE OF TOMATO KETCHUP

Lactobacilli are the predominant spoilage organisms in ketchup, such as L. brevis, L mannitopeum and L. plantarum. By stabilizing pH and enhancing the hurdle, Proteria® CA can effectively control bacteria spoilage, as well as maintaining freshness and authentic appeal of Ketchup. Figure 1 indicates that shelf life of ketchup was considerably improved by the addition of Proteria® CA.

Figure 1

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