Abstract
The cesdtrifugal precipitats of worcestar sauce was washed with distilled water or dilute hydrochloric acid solutions to remove thicking agents. The volume of the precipitats increased by washing with solutions above pH 3.0. But, it reduced gradually by repeat washing with solutions below pH 2.0 and became nearly constant after the fourth washing.
Then this volume of wasted precipitates was shown as a pulp content in worcestar sauce.
The contents of pulp in the model sauces containing corn starch, potato starch, tamarined, tragacanth and arabic gums as thickening agents was determined. Recovery of pulp was 100% to 125%, respectively.
The contents of pulp in several commercial sauces was determined. The contents of pulp in CHUNO sauces (viscosity 400 cp to 1, 500 cp) was 12% to 20% and NOKO sauces (viscosity above 1, 500 cp) was 13% to 26%.
