Sauces have become an integral part of food usage worldwide. There are almost all vegetable-sauces available in the market. Sauce manufacturing market also spans worldwide as they are consumed in the making as well as dining in most of the food processes worldwide. The main ingredient used by Wholesale sauce manufacturers that stands above all in the sauce manufacturing is Tomato. It is a very popular vegetable throughout the world and is grown everywhere. Apart from use in vegetables, its processed products like soup, concentrates, sauce, puree, ketchup are also equally popular and they have a longer life contrasting fresh tomatoes.
Tomato is delicate and needs to be transported carefully to avoid damage during shipment. With the introduction of new technology, many down the line products are made and are consumed round the year as table enrichers. The products suggested are sauce, ketchup and puree. They are made from tomato juice and several other ingredients and preservatives are added to it to augment its ledge life and tang. These products are consumed by people of all age groups and demand is going up.
Tomato sauces are used in many products counting frozen foods, pasta and pizza toppings etc. A characteristic tomato sauce would be based on clean and whole tomatoes, and/or tomato paste. It would also include water, sugar, salt, vinegar, and seasonings. The preferred product thickness would normally be achieved using a thickener, based on starch. Tomato ketchup is a condiment contrived from similar ingredients, although paste is more often used rather than whole tomatoes. Finest quality ketchups with high solid content obtain their viscosity from a blend of water preservation of the stringy strands in the paste and the gelling consequence of pectin found usually in tomatoes. High pressured homogenization is also used to attain the preferred thickness. This is common with lower solid substance ketchups, which may also contain thickeners, based on starch.
Demand and Supply
Tomatoes are accessible during the season at cheaper rates and prices start shelling up during off-season. But the main cause for these products becoming popular is their widespread use as enrichers along with bread and other such measures, in making some fast-food items like burger, pizza, hot dogs etc. and as additives with many food preparations. Hence, these products are witnessing rise in demands per year.
The most significant raw material in tomatoes category are the grown and ripe tomatoes. Other materials like sugar, various types of spices, vinegar, and salt are required. Concerning packing materials, glass bottles are essential with caps and grooved boxes for outer packing. Other items like labels, tape etc. are also needed.
Wholesale sauce manufacturers carry out a thorough procedure for preparing the desired sauce product. At first, fully grown and riped tomatoes are comprehensively washed, preferably in running water. After that, they are boiled in the vapor jacketed kettles to assist pulping. While pulping, juice is extracted and other solid materials are alienated. This extracted juice is the basic material from which other products are prepared. Then, the procedure is completed by concentrating juice and during the process; sugar, salt, spices, vinegar, onion, preservatives etc. are added to the degree that the mixture contains not less than 12% tomato solids and 28% total solids. Sauce is then subjected to filtration process to remove stringy and other materials. For ketchup, the procedure is more or less same, with various spices like garlic, ginger, pepper, cloves are added with sugar, salt, vinegar and preservatives. For preparing puree, juice is concentrated under vacuum with approximately 9% to 12% solids. The produced sauces are then packed in bottles. Depending upon quality of tomatoes, the juice recovery varies from 40% to 45%.
The recipe, viscosity and solid content of sauces and ketchups also vary widely.
Typical process requirements which Wholesale sauce manufacturers recommend as a necessity for quality sauce manufacturing from tomatoes are as follows:
- Mixing apparatus must be capable of dispersing powdered ingredients into water to form an agglomerate-free product.
- If the product is made from whole peeled tomatoes, these require chopping and pulping before addition to the mix.
- Insoluble particles in the tomatoes need to be fully dispersed and “milled” to obtain a smooth texture and even dispersion of the pigment (carotin) to give depth of color.
- Fibrous strands in the tomatoes must be fibrillated (frayed) to raise capacity for water-retention, which increases viscosity.
- Once mixed, the product may be passed through a high pressure homogenizer or colloid mill to obtain the required consistency.