Tomato Products: Pulp, Ketchup and Chili Sauce

National Canners Association
RESEARCH LABORATORY—Bulletin No. 21L.
W. D. BIGELOW, Director

Tomato Products
Pulp, Ketchup and
Chili Sauce

BY
W. D. BIGELOW and A. E. STEVENSON

WASHINGTON, D. C.
AUGUST, 1923

Pulp
	PAGE
Introduction	[5]
Sanitary control of tomato pulp factories	[6]
Quality of product	[7]
Discarding tomato juice	[8]
Composition of tomato pulp	[10]
Whole tomato pulp	[10]
Trimming stock pulp	[12]
Methods of analysis	[12]
Microscopic examination	[13]
Determination of total solids	[19]
Determination of insoluble solids	[32]
Determination of sugar	[32]
Determination of acidity	[33]
Determination of salt	[33]
Determination of specific gravity	[33]
Importance of accuracy in the determination of specific gravity	[50]
Evaporation to definite volume of concentrated pulp	[52]
Ketchup
Methods of manufacture	[62]
Factory control of the composition of Ketchup	[63]
Chili Sauce
Methods of manufacture	[72]

CONTENTS