Aseptic Tomato Paste

Aseptic Tomato Paste

Aseptic Tomato paste is a thick and smooth product that usually contains tomatoes as its only ingredient. A flavorful addition to many dishes, tomato paste provides nutrition, vitamins, minerals and lycopene, a phytochemical making it a healthy addition to recipes. Tomato paste is produced by simmering fresh tomatoes until they begin to break apart. Then they’re strained to remove the skin and seeds, and processed until their moisture evaporates and they become a thick paste.

Parameter GroupValue Range
PHYSICAL & CHEMICAL
Refractometer Brix @ 20 Deg Cel28 minimum
Acidity as % Citric acid monohydrate (0.1N NaOH titration to endpoint pH 8.3)2.5 – 3.0
pH value (pH meter direct reading at 20°C)3.8 to 4.0
Consistency (Bostwick)06 – 12 cm / 30 sec (Thick & viscous liquid)
Consistency, Bostwick cm/30 sec @ 20°C, 12.5 brix7 – 9
MICROBIOLOGICAL
Yeast Count<10 cfu/g
Mould Count<10 cfu/g
Aerobic Plate Count (TAC)<10 cfu/g
MPN Coliforms< 3/g
SalmonellaNot detected /25g
ORGANOLEPTIC
ColorBrick Red
AppearanceHomogeneous or
TextureFirm consistency without visible seed & skin
Odor/TasteTypical fresh tomato taste, free from off taste &odor.
ALLERGENS
Typically, tomato paste is free from Nuts, Peanuts, Milk, Celery, Crustaceans, Molluscs, Fish, Egg, Gluten, Lupin, Sesame Seeds, Soya, and Mustard. Tomato paste is also generally free from Sulphites at>10 mg/kg
GMOs
The Product is free from Genetically Modified Organisms. This includes genetically modified ingredients and processing aids
PACKING
Aseptic Bags-In-Steel Drums-Net 220 kgs
CONTAINER LOADING
Aseptic Bags-In-Drums-80 Drums/20 Ft Container
STORAGE
Recommended Storage Temperature @ 8°C to 10°C
SHELF LIFE
18 months @ 8°C to 10°C from the date of production