How much citric acid in tomato?

Answer 1

The level of acid in ketchup (catsup) mainly depends on the amount of vinegar (acetic acid) used, the other major constituents being tomato solids, sweeteners, salt, and spices. The pH normally varies from 3.89 to 3.92 for commercial brands. Originally the term ketchup was applied to condiments with a base of mushrooms or even walnuts. Modern ketchup uses ripe tomatoes, which increases the thickness over ketchup made with unripened tomatoes.

Answer 2

Tomatoes do not naturally contain citric acid. Instead, they contain malic acid. However, in commercial food products like canned tomatoes or tomato products, small amounts of citric acid may be added as a preservative or for flavor enhancement.

Answer 3

A tomato has about 5%-7.5% dry mass. Of that, about 10% is citric acid. That gives 0.5g to 0.75g of citric acid per 100g tomato.

Answer 4

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