Tomato Paste Specifications

Bulk Tomato Paste

Unveiling Tomato Paste Specifications: A Comprehensive Guide


Tomato paste is an ingredient that is used in a variety of Foodstuffs around the world. Tomato paste is a good source of vitamins, minerals, and antioxidants.
Exporting tomato paste is a significant activity in the food industry. To export this product, it is necessary to provide accurate and complete information about its specifications to buyers. This information is provided in a Specification.

tomato paste technical specification factors

In the dynamic field of tomato paste exports, mee standards are a fundamental factor. Some international standards in tomato paste include BRC, ISO 9001, FDA, HACCP, etc. Classifying tomato paste into two main categories—Hot Break (HB) and Cold Break (CB) underscores significant differences in their processing methods during the cooking phase. Hot Break is almost packaging for end-users, while Cold Break is primarily employed in bulk packaging. Cold Break is often sold to processing plants, enabling them to perform additional processing steps and transform them into products suitable for end-user consumption.


Brix is a pivotal indicator reflecting tomato paste’s dry matter content. The desirable range is between 36 and 38. Another metric, NTSS, is an indicator that is almost similar to Brix.


Color is another indicator. Color determination is performed using laboratory equipment such as Hunter Lab. For color testing, the Brix level in the tomato paste must be 12.5%. Hunter Lab equipment shows three factors: a, b, and L.
L is significant for measuring brightness. A and B are other factors in which the a/b ratio is an indicator for measurement color, typically ranging from 1 to 2.2, indicating that 2.2 results in a redder color, often considered more desirable.


Viscosity is a measure of the thickness of tomato paste. The optimal viscosity for tomato paste is between 25 and 35 milliliters per second. Bostwick, another important index, requires specific conditions for execution, including a Brix of 12.5% and a temperature of 20 degrees Celsius. This test assesses the flow rate of tomato paste in 30 seconds.

Additional tests include comprehensive microbiological assessments and examining the presence of artificial color and heavy metal elements such as arsenic, lead, copper, and zinc. Microorganisms, such as bacteria, yeast, and mold, can cause spoilage and foodborne illness in tomato paste. Some tests, such as tests for Molds, the absence of Lactic and acetic Acid Bacteria, and evaluation of pathogenic counts, can identify and indicate these factors. Tomato Paste pH test and The Lycopene test are standard tests for testing tomato paste.
To ensure the safety and quality of tomato paste, it is crucial to control the growth of microorganisms. This can be done by following good manufacturing practices, including testing for microorganisms and storing tomato paste in a cool, dry place.

Acetic acid bacteria

Acetic acid bacteria are a type of bacteria that can cause spoilage in tomato paste. They are typically found in low-acid foods such as tomato paste. To control the growth of acetic acid bacteria, tomato paste is generally processed at a high temperature.

Pesticide residue analysis

This test determines the level of pesticide residues in tomato paste.

Genetically modified organisms (GMOs) testing

This test determines whether tomato paste contains genetically modified organisms.


The specification is an essential part of commercial documents for buyers, sellers, customs, etc. Finally, the specifications are a document examining tomato paste, providing insights into the quality and accuracy of both the paste and tomatoes.


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