Production of sauce

Name: T.L.V.Peiris
Student Number:
GS/Msc/Food/3630/08
 Production of sauce

University of Sri Jayawardenapura

Introduction

A tomato sauce is any of a very large number of sauces made primarily from tomatoes, usually
to be served as part of a dish (rather than as a condiment). Tomato sauces are common
for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

Tomatoes have a rich flavour, low liquid content, very soft flesh which breaks down easily, and
the right composition to thicken into a sauce when they are cooked (without the need of
thickeners like roux). All of these qualities make them ideal for simple and appealing sauces.
The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds
optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and
seasoned with salt.

Water (or another, more flavourful liquid such as stock or wine) is often added to keep it from
drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning
before the tomato is added. Other seasonings typically include basil, oregano, parsley, and
possibly some spicy red pepper or black pepper. Ground or chopped meat is also common.

In countries such as Australia, New Zealand and in Southern Africa, the term 'tomato sauce' is
used to describe a condiment similar to that known in the USA as 'ketchup'. In Britain, both
terms are used for the condiment.
.

2.1. Production of sauce

2.1.1. Materials

SS knife
Basin
Ss sauce pan
Weighing scale
Sieve
Refractor meter
Bottles
Capping machine
PH meter
Thermo meter

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 Production of sauce

2.1.2. Ingredients

Tomato pulp 500g

Sugar 75g
Chili 1g
Salt 5.6g
Vinegar 190g
Spices 8g

2.1.3. Method

Fresh tomatoes were washed and blanched for 2 min.

Then they were peeled and liquidized in a blender.
Pulp was strained to get puree pulp.
500g pulp and other ingredients except vinegar were put in to the pan and heated till it achieves
20 brix levels.
Then vinegar was added to the mixture and heated up to 40 brix
Sauce was filled in to the bottle while hot with one inch head space.
Sauce bottle was pasteurized for 20 min in a water bath followed capping.

2.1.4. Discussion

Satisfactory product was produced but it was little sour since tomatoes are not evenly ripened.
However correct blanching time preserved the color of the product. All the ground spices were
put in to the small cloth bag and introduced to mixture while making since addition of these
directly to sauce will give unsmooth texture.

2.2. Determination of benzoate content of tomato sauce

2.2.1. Introduction

Chemical Formula

Synonyms
Benzenecarboxylic acid
Carboxybenzene

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 Production of sauce

Phenyl carboxylic acid

Phenylformic acid

Benzoic acid is a white powder or crystals with a strong odor.Benzoic acid has good anti-
microbial features, but because it does not dissolve well in water, sodium benzoate is often used,
because in acidic solutions it converts to benzoic acid, and sodium benzoate dissolves very well
in water
Benzoic acid is used as a preservative in fruit juice, diabetic jam, and beer etc. However these
preservatives are to be present within the prescribed limits. The analysis of benzoic acid involves
three steps.
1- Acidification
2- Extraction with ether
3- Sublimation

2.2.2. Materials

Beakers [100 mL, 250 mL]

Measuring cylinder [25 mL]
Filter funnel & stand
Filter papers
Metal holder, beaker and round bottom flask
Water bath
Desiccators
Burette & burette stand

2.2.3. Chemicals
Acetone
Diethyl ether
Conc. HCL
Anhydrous sodium sulphate
Phenol red
0.05M NaOH

2.2.4. Method

10g of sauce sample was weighed in to 100 mL beaker and mixed with 10 mL of distilled water.
10 mL of conc. HCL was added
25 mL of diethyl ether was added.
Mixture was poured in to a separation funnel and mixed well.
Ether layer was decanted to a beaker.

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Same sample was extracted with two more 25 mL ether portions and collected to the above
beaker.
Ether was filtered through anhydrous sodium sulphate.
Ether was evaporated up to 10 mL under low temperature to prevent sublimation.
Ether beaker was kept in a metal holder and covered with round bottom flask for sublimation.
Sublimed residue [benzoic acid] was dissolved in 2mL acetone and 2mL of water.
Then the acid was titrated with 0.05M NaOH using phenol red indicator.
Same was repeated using 2g benzoic acid as a controller.

2.2.5. Calculation

3.1 Determination of Benzoate Content of Tomato Sauce

Initial weigh of the beaker = 63.560 g

Final weight after drying = 63.588 g

Weight of the remaining content = 63.588 – 63.560 g
= 0.028g
Weight of the sample = 10.12g
Value of the titration = 0.4 ml
1.0 ml of 0.05 M NaOH = 0.0061 g of benzoic acid
Amount of benzoic acid in
the X g of sample = Titre x 0.0061 x 106/X
Amount of benzoic acid in sample = 0.4 x 0.0061 x 106/10.12
= 241 ppm

2.2.6. Results

Amount of benzoic acid was 241 ppm (mg/Kg).

2.2.7. Discussion
When the sample was shaken with diethyl ether while extraction, separation funnel plunger is to
be opened to release gas in the funnel for reducing risk of explosion
Anhydrous sodium sulphate is used to remove moisture from benzoic acid which is extracted
with ether.
Since the sublimation is used to estimate benzoic acid, the metal holder, beaker, and round
bottom flask are to be fitted each other to prevent the escaping of benzoic acid.

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When we consider our experiment benzoic acid may have escaped since metal holder, beaker,
and round bottom flask were not fitted each other.

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