date:Dec 23, 2022
the premixed raw materials are passed through a high pressure homogeniser. This activates the pectin found naturally in tomatoes, giving the ketchup the desired viscosity, but for it to work effectively the homogeniser must be fed with a uniform pre-mix. If undiluted or incorrectly dispersed ingredients remain in the mix or if the globule size is large or uneven, several passes through the homogeniser may be required and throughput can be low, leading to long and costly processing times.
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