<P> Pectin is a polysaccharide within tomatoes that has the ability to bind to itself and to other molecules, especially water, around it . This enables it to create a gel - like matrix, dependent on the amount within the solution . Water is a large part of ketchup, due to it being 80% of the composition of distilled vinegar . In order for the water within the ketchup to be at the lowest possible energy state, all of the hydrogen bonds that are able to be made within the matrix must be made . The water bound to the polysaccharide moves more slowly within the matrix, which is unfavorable with respect to entropy . The increased order within the polysaccharide - water complex gives rise to a high - energy state, in which the water will want to be relieved . This concept implies that water will more favorably bind with itself because of the increased disorder between water molecules . This is partially the cause for water leaching out of solution when left undisturbed for a short period of time . </P> <P> Other interactions that induce leaching are electrostatic and ionic interactions . Electrostatic interactions occur between charged molecules, which have repulsive or attractive forces between each other . The pectin within ketchup will have negative and neutral charges along the molecule due to the hydroxyl groups and relative pH, which is 3.9 on average . Pectin is most stable at a pH of 3.5, so the more basic pH within ketchup will protonate the hydroxyl side chains and therefore create a less viscous gel . Acetic acid within vinegar also has hydroxyl groups that will have a dispersed amount of negative and neutral charges along each molecule . The acetic acid and pectin will display repulsive interactions between the negatively charged oxygens on each molecule . The hydroxyls on each molecule will be able to form hydrogen bonds with the water in the product . The addition of salt will reduce the repulsive interactions between the negatively charged side chains of acetic acid and pectin within solution because they will create bonds with the dissociated sodium and chloride ions . The hydrogen bonds and electrostatic interactions will encourage leaching because the formation of bonds associated with the need for molecules to be in the lowest energy state are not always bonds that happen between different molecules and instead are formed between like molecules, causing aggregation . </P> <P> A way for ketchup manufacturing companies to avoid leaching of their products would be to add a hydrocolloid . Xanthan gum is able to stabilize ketchup by covalently binding to water . This strong bond keeps water from separating out of the ketchup and creating a layer at the surface . </P>

Where did the word catsup and ketchup come from