Namino Hot and Spicy Tomato Ketchup Sauce

Heat is derived from standardized natural red chili oleoresin (Capsicum annuum), calibrated to deliver an analytical Scoville Heat rating between 1,500 and 3,000 SHU. This delivers a noticeable, invigorating fiery punch without generating lingering gastric distress or harsh chemical aftertastes.

The intense red hue relies on natural lycopene from premium tomato paste and red chili carotenoids. Vacuum cooking at controlled sub-boiling temperatures prevents sugar caramelization and Maillard browning, while UV-protective bottle polymers preserve optical vibrancy for 12 months.

Namino hot ketchup is packed in cases containing 12 or 24 squeeze bottles. The commercial wholesale MOQ is 50 master cases. Precision die-cut 5-ply corrugated cartons facilitate secure pallet stacking up to 5 tiers without compressive damage to bottles.

Microbiological integrity is achieved via hurdle preservation: maintaining pH strictly below 3.6, elevating Brix above 28% to depress free water activity (aw), and executing hot-fill bottling above 85 °C into pre-sanitized containers, neutralizing yeasts, molds, and bacteria naturally for 12 months.

Namino hot ketchup displays thixotropic non-Newtonian flow with an engineered yield stress. At rest inside the bottle, it remains thick and resists serum separation. Under light manual squeeze pressure, it shear-thins smoothly to dispense in a cohesive, splash-free ribbon that breaks cleanly at the tip.

Container finishes undergo high-frequency induction foil sealing, fusing an impermeable aluminum barrier liner hermetically to the neck. This provides a leak-proof seal engineered to withstand atmospheric barometric shifts during mountain haulage and cargo container vibrations.

Commercial shipments include an authenticated Certificate of Analysis (COA) signed by QA managers, verifying Brix (min 28%), titratable acidity, heavy metal screening, and negative assays for Coliforms, molds, and yeasts, fully matched to the lot code.