BOTELLA DE CONDIMENTO ROJO SALSA CONDIMENTACIÓN KETCHUP SALADO CHILE LÍQUIDO Modelo 3D

Descripción

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Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

Buy with confidence. Quality and compatibility guaranteed.
If you have any questions about the file formats, feel free to send us a message — we're happy to assist you!

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SURF3D
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More Information About 3D Model :
The red condiment bottle constitutes a common industrial packaging format utilized for the commercial distribution of liquid, semi-viscous, and often savory food preparations designed for application as table seasonings or culinary ingredients. This category encompasses a variety of products distinguished by their characteristic reddish hue, typically derived from high concentrations of processed red vegetables, fruits, or capsaicin-rich peppers.

### Packaging and Physical Characteristics

The "bottle" serves as the primary vessel for dispensing and preserving the liquid contents. Historically, glass (primarily soda-lime glass) provided excellent chemical stability and impermeability, crucial for maintaining the integrity of acidic, vinegar-based, or fermented products. Contemporary packaging frequently employs polymers such as high-density polyethylene (HDPE) or polyethylene terephthalate (PET), particularly for squeeze-bottle designs, optimizing user convenience and reducing breakage risk in retail environments.

The red coloration of the visible product is paramount to consumer recognition, generally signaling either a tomato base or the presence of significant chili components. This pigmentation is chemically derived from lycopene in tomatoes or the complex mixture of carotenoids present in ripened *Capsicum* peppers. The viscosity of the liquid contents varies widely, ranging from the low-viscosity, vinegar-dominant profile of many commercial hot sauces to the high-viscosity, stabilized emulsion characteristic of standardized ketchup formulations.

### Classification and Composition

Red liquid condiments are broadly classified based on their dominant flavor profile and functional ingredients:

#### Ketchup (Tomato-Based)
Tomato ketchup is defined as a non-fermented, sweet and savory sauce. Its primary components include processed tomato paste, vinegar (acetic acid), saccharine agents (such as sucrose, glucose, or high-fructose corn syrup), salt, and proprietary spice blends (e.g., allspice, cloves, cinnamon). Ketchup functions primarily as a sweet-and-sour flavor balancer, characterized by a stabilized, thick consistency that allows it to adhere readily to solid foods. The process relies heavily on controlled heating and sterilization to ensure microbial stability and extended shelf life.

#### Chili and Hot Sauces (Pungent Seasoning)
This category includes liquid seasonings where the dominant flavor is pungency, derived from capsaicinoids present in red chili peppers. These sauces vary significantly in ingredient complexity:
1. **Fermented Chili Liquids:** Utilize controlled anaerobic fermentation (often lactic acid bacteria) of chili mash, resulting in deep, savory flavors (umami) and high acidity (pH 3.0–3.7), which aids in preservation.
2. **Vinegar-Based Emulsions:** Characterized by a high proportion of vinegar, utilized both as a preservative and as a solvent for extracting capsaicin, leading to a thin, highly potent product.
3. **Thick Chili Pastes/Purées:** Often include stabilizers and bulking agents (e.g., starches, gums) to achieve a viscous texture suitable for dipping or spreading.

The functionality of these savory liquids is the enhancement of the overall sensory experience of a dish, providing complementary notes of acidity, saltiness, and controlled heat that stimulate chemosensory receptors.

### Regulatory and Culinary Context

As processed food items, these condiments are subject to stringent quality control regarding ingredient sourcing, thermal processing, and bottling hygiene to maintain shelf stability without requiring refrigeration prior to opening. Globally, red liquid condiments are ubiquitous table accessories, integral to fast-food service and home consumption, reflecting their role as standardized flavor supplements that transcend specific culinary traditions.

KEYWORDS: Condiment, Bottle, Sauce, Seasoning, Ketchup, Chili, Liquid, Savory, Red, Tomato, Vinegar, Capsaicin, Pungency, Flavor enhancer, Table sauce, Glass packaging, HDPE, Fermentation, Acidity, Shelf stability, Food industry, Culinary ingredient, Processing, Tabletop accessory, Lycopene, Carotenoids, Sweetener, Dispenser, Umami, Viscosity