ABSTRACTThe effect of tomato cultivar, breaking procedure, starting tomato paste concentration, reconstituted paste, homogenization treatment, percent total and water insoluble solids, and pH on serum separation of tomato ketchup was investigated. Homogenization, as well as increasing the total and/or the water insoluble solids of the ketchup reduced separation. Increasing the total solids of the starting tomato paste decreased the rate of separation, but increased the final amount of serum loss from the resulting ketchup. Among tomato cultivars and breaking procedures included in this study, the Peto 98 cultivar (high water insoluble solids content) and the medium break procedure (at 107.2°C after a 10 min hold at room temperature) gave ketchups with the least serum separation
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