NATIONAL CANNERS ASSOCIATION RESEARCH LABORATORY—Bulletin No. 21L. W. D. BIGELOW, Director Tomato Products Pulp, Ketchup and Chili Sauce BY W. D. BIGELOW and A. E. STEVENSON [Illustration] WASHINGTON, D. C. AUGUST, 1923 CONTENTS Pulp PAGE Introduction 5 Sanitary control of tomato pulp factories 6 Quality of product 7 Discarding tomato juice 8 Composition of tomato pulp 10 Whole tomato pulp 10 Trimming stock pulp 12 Methods of analysis 12 Microscopic examination 13 Determination of total solids 19 Determination of insoluble solids 32 Determination of sugar 32 Determination of acidity 33 Determination of salt 33 Determination of specific gravity 33 Importance of accuracy in the determination of specific gravity 50 Evaporation to definite volume of concentrated pulp 52 Ketchup Methods of manufacture 62 Factory control of the composition of Ketchup 63 Chili Sauce Methods of manufacture 72 TABLES