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

[David]

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

[John]

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.

[Craig Price]

A key factor in ketchup quality is not only the final particle size, but also maintaining consistency during the entire production cycle. Parameters such as raw material temperature, ingredient addition sequence, and the number of processing cycles through the colloid mill can significantly affect viscosity and storage stability. Properly selected milling conditions help manufacturers achieve repeatable results from batch to batch while reducing the risk of phase separation during storage life. More details about the role of colloid mills in ketchup production can be found in this article: https://mill.globecore.com/ketchup-production-colloid-mill-process-mill/.

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