This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve a texture close to Hienz, or Hunt's ketchup, or any commercial sauce for that matter.
My xanthan gum-added ketchup does not have the same buttery, smooth texture of Hienz. No matter what I do, the resulting sauce is too mucus-like.
My question is, besides xanthan gum, do ketchup manufacturers add anything else to achieve the buttery, smooth texture?
Below is my ketchup recipe:
Boil 1kg of canned San Marzano tomatoes for 5 mins, until soft.
Press the mixture through a sieve to get a clear juice and filter out any pulp or skin. Ketch
I would then simmer this juice with 200ml of vinegar on a pot for 3- 4 hours until it reduces from 900ml to 300ml. Note that at this point, the sauce is still watery.
I added xanthan gum at this step, 1/8 of a teaspoon at a time. The resulting mixture after adding around 3/8 teaspoons was that the ketchup was still thin, but already mucus-like in mouth feel. Adding more xanthan gum at this point thickened the sauce considerably, but also made it more disgusting in mouth feel.