Namino Ketchup Sauce

Namino ketchup is standardized to a Brix level of 28% to 30%. This indicates a high concentration of premium tomato paste solids, imparting natural richness, body, and cling without heavy dependence on supplemental starches.

Low-temperature vacuum boiling (below 65 °C) prevents thermal degradation of native sugars and browning reactions (Maillard reaction). This locks in vivid lycopene pigments and volatile tomato aromas, avoiding cooked or burnt off-notes.

Namino ketchup is packed in cases of 12 or 24 squeeze bottles. The commercial wholesale MOQ is 50 master cases. Durable 5-ply corrugated shippers withstand pallet stacking up to 5 tiers without box compression or bottle displacement.

A synergistic hurdle system—combining acidic pH (below 3.7) from distilled vinegar, reduced water activity via high soluble solids, and a commercial hot-fill packing process—prevents microbial outgrowth, securing 12 months of ambient shelf life.

Namino ketchup exhibits thixotropic flow behavior. Native tomato pectins and hydrocolloid binders prevent serum syneresis upon bottle compression, delivering a cohesive, glossy ribbon that cleanly breaks at the nozzle without watery discharge.

Bottle finishes feature high-frequency induction-welded aluminum foil liners. This hermetic closure resists barometric expansion and vibrational shocks during transport, preventing product leakage or air ingress.

Shipments are accompanied by an authenticated Certificate of Analysis (COA) validating Brix (min 28%), titratable acidity, heavy metal absence, and negative culture assays for yeasts, molds, and Coliforms.