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What colloid mill settings should we use for ketchup production to avoid a watery, separated sauce?

Tagged: Colloid mill for food industry, Emulsion production, Food homogenization, Food processing equipment, High-shear mixing, Industrial food milling, Mayonnaise production, Nut butter processing, Particle size reduction, Sauce production

This topic has 1 reply, 2 voices, and was last updated 19 minutes ago by John.

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August 10, 2026 at 5:01 pm #4616

David
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What colloid mill settings should we use for ketchup production to avoid a watery, separated sauce?

August 10, 2026 at 5:21 pm #4621

John
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For ketchup production, a narrower rotor-stator gap and moderate flow rate give better results, since finer shredding of tomato solids and thorough blending with sugar, vinegar and spices creates a thicker, more stable emulsion that resists syneresis. Running the mixture through the colloid mill also helps activate pectin naturally present in tomato pulp, contributing to the clinging consistency expected of finished ketchup.
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