Ketchup is a staple condiment in many households, loved for its unique flavor and texture. The science behind ketchup involves a careful balance of ingredients such as tomatoes, vinegar, sugar, and spices. These components undergo chemical reactions that develop its rich taste and preserve its shelf life. Ketchup’s non-Newtonian fluid properties make it easy to pour yet thick on food. The acidity, pasteurization, and proper packaging all contribute to its preservation, ensuring it remains safe and delicious for consumption. Discover the fascinating chemistry that makes ketchup a beloved addition to meals worldwide.

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