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{{other uses}}
{{redirect|Catchup|catchup television|Streaming television}}
{{pp-vandalism|small=yes}}
{{Use dmy dates|date=December 2021}}
{{Infobox food
| name
| image
| caption
▲| region =
▲| creator =
▲| course =
▲| type = [[Condiment]]
▲| served =
| main_ingredient = [[Tomato]]es (or other main ingredients), [[sugar]] (or [[high fructose corn syrup]]), [[vinegar]], salt, [[spice]]s, and [[seasoning]]s
| variations =
| calories
| other =
| place_of_origin = [[United Kingdom]] (mushroom variant), [[United States]] (tomato variant)
}}
'''Ketchup''' or '''catsup''' ({{IPAc-en|ˈ|k|ɛ|tʃ|ə|p|,_|ˈ|k|æ|t|s|u|p|,_|ˈ|k|ɑː|tʃ|ə|p}}) is a [[table condiment]] with a sweet and sour flavor. The unmodified term ("ketchup") now typically refers to '''tomato ketchup''',<ref name="npr-sept-2019">{{Cite web |last=Charles |first=Dan |date=2 September 2019 |title=Meet The Man Who Guards America's Ketchup |url=https://www.npr.org/sections/thesalt/2019/09/02/754316710/meet-the-man-who-guards-americas-ketchup |access-date=3 September 2019 |website=National Public Radio}}</ref> although early recipes
Tomato ketchup is made from [[tomato]]es, sugar, and [[vinegar]], with [[seasoning]]s and [[spice]]s. The spices and flavors vary, but commonly include [[onion]]s, [[allspice]], [[coriander seed|coriander]], [[cloves]], [[cumin]], [[garlic]], and [[mustard seed|mustard]], and sometimes include [[celery]], [[cinnamon]], or [[ginger]].{{citation needed|date=December 2021}} The market leader in the [[United States]] (60% market share) and the [[United Kingdom]] (82%) is [[Heinz Tomato Ketchup]].<ref name="Ecologist">{{Cite web |last=Thomas |first=Pat |date=23 November 2010 |title=Behind the Label: Tomato Ketchup |url=http://www.theecologist.org/green_green_living/behind_the_label/686422/behind_the_label_tomato_ketchup.html |archive-url=https://web.archive.org/web/20140714111029/http://www.theecologist.org/green_green_living/behind_the_label/686422/behind_the_label_tomato_ketchup.html |archive-date=14 July 2014 |access-date=8 July 2014 |website=The Ecologist}}</ref><ref>{{Cite web |last=David |first=Javier E. |date=15 February 2013 |title=The Ketchup War that Never Was: Burger Giants' Link to Heinz |url=https://www.cnbc.com/id/100464841 |access-date=11 March 2017 |website=CNBC.com}}</ref> Tomato ketchup is often used as a condiment to dishes that are usually served hot and are fried or greasy: [[french fries]] and other [[List of potato dishes|potato dishes]], [[hamburger]]s, [[hot dog]]s, [[chicken tender]]s, [[hot sandwich]]es, [[meat pie]]s, cooked [[Egg as food|eggs]], and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an [[Flavoring|additive flavoring]] for snacks, such as [[ketchup potato chip|potato chip]]s.<ref>{{Cite news |last=Chu |first=Louisa |date=29 August 2019 |title=Who Makes the Best Ketchup Chips? Yes, They're a Thing. and We Tried 13 Brands from Canada |work=Chicago Tribune |url=https://www.chicagotribune.com/dining/ct-food-ketchup-potato-chips-ranked-viz-0904-20190829-5ytn5affnbh47pouxr5z6t2u7u-story.html |access-date=7 February 2021}}</ref>
==History==
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===Mushroom ketchup===
{{main|Mushroom ketchup}}
[[File:Mushroom ketchup (homemade) - (cropped).jpg|thumb
In the United Kingdom, ketchup was historically prepared with [[Edible mushroom|mushrooms]] as a primary ingredient, rather than tomatoes.<ref name="Cooke" /><ref name="Bell" /><ref name="Branston" /
===Tomato ketchup===
[[File:Different ketchup in a plate 122425.jpg|thumb|Tomato ketchup and other [[condiment]]s]]
[[File:Tomato Casual.jpg|thumb|right
Many variations of ketchup were created, but the tomato-based version did not appear until around a century after other types. An early recipe for "
<blockquote>
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By the mid-1850s, the anchovies had been dropped.<ref name="The Cosmopolitan Condiment" />
The term ketchup first appeared in 1682.<ref>{{Cite web |title=Ketchup |url=https://www.oed.com/view/Entry/103080?redirectedFrom=Ketchup#eid |access-date=22 October 2021 |website=Oxford English Dictionary |language=en}}</ref> Ketchup recipes began to appear in British and then American cookbooks in the 18th century. [[James Mease]] published the first known tomato ketchup recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in ''The Virginia Housewife'' (an influential 19th-century cookbook written by Mary Randolph, [[Thomas Jefferson]]'s cousin). Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA56 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=56}}</ref> By 1837, he had produced and distributed the condiment nationally.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA57 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=57}}</ref> Shortly thereafter, other companies followed suit. [[Heinz|F. & J. Heinz]] launched their tomato ketchup in 1876.<ref>{{Cite web |title=Heinz - History |url=http://www.heinz.com/our-company/about-heinz/history.aspx |url-status=dead |archive-url=https://web.archive.org/web/20110720090200/http://www.heinz.com/our-company/about-heinz/history.aspx |archive-date=20 July 2011 |access-date=27 July 2011 |website=Heinz}}</ref>
▲Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA56 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=56}}</ref> By 1837, he had produced and distributed the condiment nationally.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA57 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=57}}</ref> Shortly thereafter, other companies followed suit. [[Heinz|F. & J. Heinz]] launched their tomato ketchup in 1876.<ref>{{Cite web |title=Heinz - History |url=http://www.heinz.com/our-company/about-heinz/history.aspx |url-status=dead |archive-url=https://web.archive.org/web/20110720090200/http://www.heinz.com/our-company/about-heinz/history.aspx |archive-date=20 July 2011 |access-date=27 July 2011 |website=Heinz}}</ref> [[Heinz Tomato Ketchup]] was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.<ref name="Retro Food Fiascos: A Collection of Curious Concoctions">{{Cite book |last=Casey |first=Kathy |title=Retro Food Fiascos: A Collection of Curious Concoctions |publisher=Collectors Press |year=2004 |isbn=978-1-888054-88-0 |location=Portland |page=128}}</ref> With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.<ref name="The Cosmopolitan Condiment" /> In Australia, it was not until the late 19th century that sugar was added to ''tomato sauce'', initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.<ref>{{Cite book |last=Santich |first=Barbara |url=https://books.google.com/books?id=RkHKFAzc_5AC&pg=PA245 |title=Bold Palates: Australia's Gastronomic Heritage |date=2012 |publisher=Wakefield Press |isbn=978-1-74305-094-1 |location=Kent Town, South Australia}}</ref>
[[Heinz Tomato Ketchup]] was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.<ref name="Retro Food Fiascos: A Collection of Curious Concoctions">{{Cite book |last=Casey |first=Kathy |title=Retro Food Fiascos: A Collection of Curious Concoctions |publisher=Collectors Press |year=2004 |isbn=978-1-888054-88-0 |location=Portland |page=128}}</ref> With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.<ref name="The Cosmopolitan Condiment" /> In Australia, it was not until the late 19th century that sugar was added to ''tomato sauce'', initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.<ref>{{Cite book |last=Santich |first=Barbara |url=https://books.google.com/books?id=RkHKFAzc_5AC&pg=PA245 |title=Bold Palates: Australia's Gastronomic Heritage |date=2012 |publisher=Wakefield Press |isbn=978-1-74305-094-1 |location=Kent Town, South Australia}}</ref>
Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of [[sodium benzoate]] as a preservative in condiments. [[Harvey W. Wiley]], the "father" of the [[Food and Drug Administration
In response, entrepreneurs including [[Henry J. Heinz]], pursued an alternative recipe that eliminated the need for that preservative.{{citation needed|date=December 2021}} [[Katherine Bitting]], a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives. She was assisted by her husband, Arvil Bitting, an official at that agency.<ref>{{Cite book |last=Smith |first=Andrew F. |title=The Oxford Encyclopedia of Food and Drink in America |date=2013 |publisher=Oxford University Press |isbn=978-0-19-973496-2 |edition=2nd |location=New York, New York |page=54}}</ref>
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The term used for the sauce varies. ''Ketchup'' is the dominant term in [[American English regional vocabulary|American English]] and [[Canadian English]], although ''catsup'' is commonly used in some southern US states and [[Mexico]].<ref>{{Cite web |date=July 2014 |title=Catsup vs Ketchup |url=http://www.diffen.com/difference/Catsup_vs_Ketchup |website=Diffen}}</ref>
In Canada and the US, ''[[tomato sauce]]'' is not a synonym for ketchup but is a sauce made from tomatoes and commonly used in making sauce for pasta.<ref name="De Kleine">{{Cite book |last=De Kleine |first=John |url=https://books.google.com/books?id=gKL_QKDfK84C&pg=PA477 |title=Lots of Fat and Taste Recipes |date=2009 |isbn=978-1-4415-3096-7 |page=477|publisher=Xlibris Corporation }}</ref>
==Etymology==
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===Amoy theory===
A popular [[folk etymology]] is that the word came to English from the [[Cantonese]]
Another theory among academics is that the word derives from one of two words from [[Hokkien]] of the [[Fujian]] region of coastal southern China: [[wiktionary:膎汁#Chinese|''kôe-chiap'']] (in the [[Amoy dialect|Amoy/Xiamen dialect]] and [[Quanzhou
===Malay theory===
Ketchup may have entered the English language from the [[Malay language|Malay]] word {{Lang|ms|kicap}} ({{IPA-ms|kitʃap|pron}}, sometimes spelled {{Lang|ms|kecap}} or {{Lang|ms|ketjap}}). Originally meaning 'soy sauce', the word itself derives from
In [[Indonesian cuisine]], which is similar to [[Malay cuisine|Malay]], the term {{Lang|id|kecap}} refers to fermented savory sauces. Two main types are well known in their cuisine: {{Lang|id|kecap asin}} which translates to 'salty {{Lang|id|kecap}}' in [[Indonesian language|Indonesian]] (a salty soy sauce) and {{Lang|id|kecap manis}} or 'sweet {{Lang|id|kecap}}' in Indonesian. {{Lang|id|Kecap manis}} is a [[sweet soy sauce]] that is a mixture of soy sauce with brown sugar, molasses, garlic, ginger, anise, coriander and a bay leaf reduced over medium heat until rather syrupy. A third type, {{Lang|id|kecap ikan}}, meaning 'fish {{Lang|id|kecap}}' is [[fish sauce]] similar to the [[Thai cuisine|Thai]] ''[[nam pla]]'' or the [[Philippine cuisine|Philippine]] ''[[Patis (sauce)|patis]]''. It is not, however, soy-based.
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** "Soy comes in Tubbs from Japan, and the best Ketchup from [[Tonkin|Tonquin]]; yet good of both sorts are made and sold very cheap in China."
* 1727, [[Eliza Smith]], ''[[The Compleat Housewife, or, Accomplish'd Gentlewoman's Companion]]''<ref name="JASNA">{{Cite magazine |last=Mitchell |first=Christine M. |date=2010 |title=Book Review: The Handy Homemaker, Eighteenth-Century Style |url=http://www.jasna.org/bookrev/br261p22.pdf |url-status=dead |magazine=JASNA News |issue=Spring 2010 |archive-url=https://web.archive.org/web/20101010004203/http://jasna.org/bookrev/br261p22.pdf |archive-date=10 October 2010 |access-date=26 March 2015}}</ref>
**
* 1730, [[Jonathan Swift]], ''A Panegyrick on the Dean'' Wks. 1755 IV. I. 142
** "And, for our home-bred British cheer, Botargo, catsup, and caveer."
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== Composition ==
U.S. Heinz tomato ketchup's ingredients (listed from highest to lowest percentage weight) are: [[tomato paste|tomato concentrate]] from red ripe tomatoes, [[vinegar#Spirits|distilled vinegar]], [[high-fructose corn syrup]], [[corn syrup]], [[salt]], spice, onion powder, and natural flavoring.<ref>{{Cite web |title=Ketchup – Tomato Ketchup |url=http://www.heinzketchup.com/ |access-date=15 December 2016 |publisher=Heinz Ketchup |archive-date=14 December 2016 |archive-url=https://web.archive.org/web/20161214094622/http://www.heinzketchup.com/ |url-status=dead }}</ref>
==="Fancy" ketchup===
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==Viscosity==
[[File:2008-11-12 Russell pouring ketchup at Elmo's Diner.jpg|thumb|
Commercial tomato ketchup has an additive, usually [[xanthan gum]], which gives the condiment a [[non-Newtonian]], [[pseudoplastic]] or "shear thinning" property – more commonly known as [[thixotropic]].{{Citation needed|date=March 2020}} This increases the viscosity of the ketchup considerably with a relatively small amount added—usually 0.5%—which can make it difficult to pour from a container. However, the shear thinning property of the gum ensures that when a force is applied to the ketchup it will lower the viscosity enabling the sauce to flow. A common method to getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. Ketchup in plastic bottles can be additionally manipulated by squeezing the bottle, which also decreases the viscosity of the ketchup inside. Another technique involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with a [[Heinz Tomato Ketchup|Heinz ketchup]] glass bottle, one taps the 57 circle on the neck. This helps the ketchup flow by applying the correct shearing force.<ref name="HowToPourKetchup">{{Cite web |title=What's the Best Way to Get Heinz® Ketchup out of the Iconic Glass Bottle? |url=http://www.heinzketchup.com/FAQ.aspx/ |archive-url=https://web.archive.org/web/20121105102624/http://www.heinzketchup.com/FAQ.aspx/ |archive-date=5 November 2012 |access-date=5 November 2012 |website=heinzketchup.com}}</ref> These techniques work because of how pseudoplastic fluids behave: their [[viscosity]] (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed the ketchup thickens to its original viscosity.
Ketchup is a [[non-Newtonian fluid]], meaning that its viscosity changes under stress and is not constant. It is a shear thinning fluid which means its viscosity decreases with increased shear stress.<ref>{{Cite web |date=12 April 2010 |title=Non-Newtonian Fluids |url=http://sciencelearn.org.nz/Science-Stories/Strange-Liquids/Non-Newtonian-fluids |archive-url=https://web.archive.org/web/20161013082055/http://sciencelearn.org.nz/Science-Stories/Strange-Liquids/Non-Newtonian-fluids |archive-date=13 October 2016 |access-date=12 October 2016 |website=Science Learning Hub}}</ref> The equation used to designate a non-Newtonian fluid is as follows: <math>\eta=\tau/\dot{y}</math>. This equation represents [[apparent viscosity]] where apparent viscosity is the [[shear stress]] divided by [[shear rate]]. Viscosity is dependent on stress. This is apparent when you shake a bottle of tomato sauce/ketchup so it becomes liquid enough to squirt out. Its viscosity decreased with stress.<ref>{{Cite web |date=7 June 2002 |title=Shear Mystery |url=https://science.nasa.gov/science-news/science-at-nasa/2002/07jun_elastic_fluids |archive-url=https://web.archive.org/web/20161013144058/https://science.nasa.gov/science-news/science-at-nasa/2002/07jun_elastic_fluids |archive-date=13 October 2016 |access-date=12 October 2016 |website=NASA}}</ref>
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Ketchup is one of the many products that are leachable, meaning that the water within the product migrates together as the larger molecules within the product sediment, ultimately causing water to separate out. This forms a layer of water on top of the ketchup due to the molecular instability within the product.<ref name="Vilgis1893">{{Cite book |last=Vilgis |first=T. |title=The Kitchen as Laboratory: Reflections on the Science of Food and Cooking |publisher=Columbia University Press |year=1893 |location=New York |pages=142–145 |chapter=Nineteen: "Ketchup as Tasty Soft Matter"}}</ref> This instability is caused by interactions between hydrophobic molecules and charged molecules within the ketchup suspension.
[[Pectin]] is a polysaccharide within tomatoes that has the ability to bind to itself and to other molecules, especially water, around it. This enables it to create a gel-like matrix, dependent on the amount within the solution. Water is a large part of ketchup, due to it being 80% of the composition of distilled vinegar. In order for the water within the ketchup to be at the lowest possible energy state, all of the hydrogen bonds that are able to be made within the matrix must be made.<ref>{{Cite journal |last1=Journel |first1=André G. |last2=Deutsch |first2=Clayton V. |date=1993 |title=Entropy and Spatial Disorder |journal=Mathematical Geology |language=en |volume=25 |issue=3 |pages=329–355 |doi=10.1007/BF00901422|bibcode=1993MatGe..25..329J |s2cid=122572917 }}</ref> The water bound to the polysaccharide moves more slowly within the matrix, which is unfavorable with respect to [[entropy]].<ref name="Vilgis1893" /> The increased order within the polysaccharide-water complex gives rise to a high-energy state, in which the water will want to be relieved. This concept implies that water will more favorably bind with itself because of the increased disorder between water molecules. This is partially the cause for water leaching out of solution when left undisturbed for a short period of time.
== See also ==
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* [[List of tomato dishes]]
* [[Mustard (condiment)]]
* [[Tkemali]]
* [[Shelf stable food]]
* [[Tomato jam]]
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* [[Fry sauce]]
{{div col end}}
{{clear}}
==References==
{{reflist
<ref name="Cooke">{{Cite book |last=Cooke |first=Mordecai Cubitt |url=https://archive.org/details/in.ernet.dli.2015.214851 |title=British Edible Fungi |date=1891 |publisher=Kegan Paul, Trench, Trübner & Company Limited |location=London |pages=[https://archive.org/details/in.ernet.dli.2015.214851/page/n214 201]–206}}</ref>
<ref name="Bell">{{Cite news |last=Bell |first=Annie |date=5 June 1999 |title=Condiments to the Chef |work=[[The Independent]] |url=https://www.independent.co.uk/life-style/condiments-to-the-chef-1098328.html |access-date=10 September 2014}}</ref>
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[[Category:Ketchup| ]]
[[Category:Condiments]]
[[Category:Sauces]]
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