2010

(GS/M.Sc./FOOD/3608/08)

B.K.K.K.
Jinadasa

PRODUCTION OF
SAUCE
 Production of sauce

2.0 Introduction
Sauces are added to bring taste for foods. These are made by making a puree of ingredients by
liquidizing in a blender and passing through a sieve.
The necessary thickness is achieved either by evaporation or by the addition of additives.
Sauce can be made from vegetables and fruits such as tomato, chilly, mango etc with vinegar,
sugar and spices.

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

2.1.2. Ingredientes

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.

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 Production of sauce

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

2.2. Determination of benzoate content of tomato sauce

2.2.1. Introduction

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.

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 Production of sauce

Ether layer was decanted to a beaker.

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

1mL of 0.05M NaOH is = 0.0061g benzoic acid

Amount of benzoic acid in the X g of sample in ppm
= Titre x 0.0061 x 106 / X
= 0.5 x 0.0061 x 106 / 10.592
= 287.95

2.2.6. Results

Amount of benzoic acid was 287.95 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.
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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