No, however it will spoil quicker than if it is refrigerated. This is why restaurants can keep ketchup out on the table. At night the bottles are put into a fridge.
The sauce or condiment, k etchup is first recorded under that name in England in 1711, although the British people who quickly took this new sauce to their hearts and tabl…es wouldn't recognise the thick, bright red, nearly-indispensable condiment we enjoy today. Word Origin: It is generally accepted that the 1711 English word ketchup was adapted from the Malay kichap , from Chinese koe-chiap , meaning 'fish brine'. It was earlier recorded as catchup in 1690 and by 1730 the term catsup was in use and still exists in that form in the US. Background to use: Before modern food preservation and storage techniques became easily available, any way to disguise the flavor of food which might be, and frequently was, past its best was eagerly seized upon; control of the spice trade became economically vital because spices were essential in improving - or disguising - flavors and odors, as well as in preserving foods. As a condiment, ketchup was first used in Europe when British sailors brought fish sauce back from what is now Malasia in eastern Asia, then known to the British as the Far East. In England the thin, spicy sauce rapidly became popular and by the mid-1700s was a staple condiment; it was replicated with locally-available ingredients, usually including vinegar, fish brine, sugar, herbs, and spices. Mushrooms and walnuts were common additions for flavor and color, and mushroom ketchup is still made commercially today. Tomato ketchup: Tomatoes were first used in ketchup at the end of the 1700s, when it is believed US sailors began adding tomatoes for extra flavor and nutrition. This innovation soon caught on, and recipes for tomato ketchup began appearing in US publications in the early 1800s. Americans have always loved tomatoes, and the commercial manufacture of tomato ketchup quickly followed and national distribution of tomato ketchup was in full swing by the late 1830s. In 1876 F & J Heinz released their now iconic brand of tomato ketchup - the thick, easy-to-use sauce we know today - with widespread marketing achieving huge acceptance by consumers. Today, Heinz remains the largest distributor of ketchup worldwide: a great American success story. Word usage today: In the US, the terms ketchup and catsup are both still used to describe the condiment, with ketchup the more popular. In Commonwealth English the terms used are ketchup and tomato sauce, the latter being more common. To the British, ketchup is generally thought of as a more spicy version of their very similar condiment, tomato sauce. Currently, though, the term tomato sauce is dropping in popularity with those of British origins, as it becomes increasingly used to describe the Italian, or Italian-style, pasta sauces. Everybody knows what ketchup is, and confusion is avoided by applying that term to the condiment, although, astonishingly, a few speakers of Commonwealth English, still reject the term on the grounds it's too 'American', which highlights the advisability of learning the history of one's own language before complaining about the language of others: the word you say you don't like might be one of your own! (MORE)
Many people say there is lots of ingredients in ketchup. There is actually only squashed tomatoes, little sugar and salt. This is basic ketchup. Heinz and other companies don'…t show all the ingredients on paper, because causes other companies to steal their recipe. (MORE)
Generally not, but it depends on the brand that you purchase. Avoid brands that include modified food starch, which can be glutenous, and malted vinegars.
No, ketchup is not a solution because in a solution you can't see the particles but in ketchup if you look with a microscope you can see the particles. Making ketchup a colloi…d! (MORE)
The typical ingredients in your common every day ketchup (also called catsup) are tomatoes, salt, sugar, vinegar, cloves, allspice, and cinnamon maybe onion powder. Other vege…tables could be also added such as onions and celery. Molasses would be more viable for say a barbecue sauce. (MORE)