On Saturday, February 16, 2019 at 7:26:56 PM UTC-5, Ed Pawlowski wrote:
> On 2/16/2019 6:58 PM, S Viemeister wrote:
> > On 2/16/2019 6:31 PM, Bruce wrote:
> >> On Sat, 16 Feb 2019 18:29:20 -0500, S Viemeister
> >>> Perhaps not misinformed.
> >>> Many businesses with international distribution, vary their formulas for
> >>> different countries - like Coca Cola, with HFCS in the US, but cane
> >>> sugar in Mexico. I know that there are differences in the UK and US
> >>> versions of Campbell's, and that is likely the case for Australia, too.
> >>
> >> I got it from he
> >>
> >> <http://www.fooducate.com/app#!page=product&id=FD74E9A6-18D4-11E1-8977-1231380C180E>
> >>
> >>
> > UK ingredient list -
> > Tomato Puree (78%), Sugar, Vegetable Oil, Modified Maize Starch, Cream,
> > Salt, Whey Powder, Wheatflour, Soy Protein, Yeast Extract, Citric Acid,
> > Natural Flavouring, Milk Proteins, Onion Powder
> >
> > US ingredient list -
> > Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Wheat
> > Flour, Water, Contains Less Than 2% Of: Salt, Potassium Chloride,
> > Flavoring, Citric Acid, Lower Sodium Natural Sea Salt, Ascorbic Acid
> > (Vitamin C), Monopotassium Phosphate
> >
> > Australia ingredient list -
> > Tomato Puree (84%) Sugar Onions Modified Tapioca Starch (e1442) Salt
> > Garlic Acidity Regulator (sodium Bicarbonate) Natural Flavours
> > Thickener(xanthan Gum) Natural Food Colour (paprika Extract) Herbs Spices
> >
> >
> >
> >
> We're fortunate here. Those others miss out on the Monopotassium
> Phosphate.
>
> https://en.wikipedia.org/wiki/Monopotassium_phosphate
> Monopotassium phosphate, MKP, (also potassium dihydrogenphosphate, KDP,
> or monobasic potassium phosphate), KH2PO4, is a soluble salt of
> potassium and the dihydrogen phosphate ion which is used as a
> fertilizer, a food additive and a fungicide. It is a source of
> phosphorus and potassium. It is also a buffering agent. When used in
> fertilizer mixtures with urea and ammonium phosphates, it minimizes
> escape of ammonia by keeping the acidity at a relatively low level.

It probably tastes better than bicarbonate of soda, which many people
add to their homemade tomato-based recipes to control the acid level.

Cindy Hamilton