Aseptic Tomato Paste Concentrate 28-30° Brix (Hot Break)
A high-quality, Hot Break aseptic tomato paste concentrate, manufactured from sound, mature red tomatoes (Lycopersicon esculentum P. Mill). This product is supplied in 230-255 kg aseptic bags, placed within new mild steel or plastic drums.
Country of Origin: India, Pakistan, Turkey, Egypt
Quality & Compliance: The product is manufactured in accordance with Codex Stan 57-1981, ensuring the exclusion of the majority of skins, seeds, and other coarse substances.
- GMO-Free: The product does not contain Genetically Modified Organisms (GMOs).
- Fit for Human Consumption: Certified free from radioactive residues, micro-organism substances, and any poisonous or deleterious substances (e.g., anti-nutritional factors, toxins) in amounts that may represent a hazard to health.
- Contaminant Free: Guaranteed to be within acceptable limits for heavy metals and pesticide residues.
- Documentation: All relevant laboratory reports and declarations are available upon request.
1. Organoleptic Characteristics
| Parameter | Specification |
|---|---|
| Appearance | Homogeneous sieved tomato paste without visible seeds and skin |
| Colour | Even, bright red colour, typical of ripe tomatoes |
| Flavour/Odour | Free from abnormal odours; no burnt or fermented taste; characteristic tomato flavour |
| Texture | Firm consistency, without separation of clear liquid |
2. Chemical & Physical Analysis
General Composition
| Parameter | Requirement |
|---|---|
| Composition | 100% natural ripe fresh red tomatoes |
| Lumps and masses | Free |
| Peel and seeds | Free |
| Mineral impurities (sand) | Free |
| Artificial colouring | Free |
| Starch content | Free from any traces |
| Sucrose | 12% |
| Stability test | No pressure increase; pH change ≤0.5; no microbiological growth (ISO 7218) |
| Brix | 28–30 (Refractometer) |
| Colour | a/b ratio ≥ 2.2 at 12.5° Brix |
| Consistency (Bostwick) | 4–11 cm / 30 sec @ 12° Brix |
| Dry matter | 28–30% |
| Total acidity (as citric acid) | 3% (as is) or ≤7% of dry matter |
| pH | 3.9–4.7 |
| Salt | ≤3% |
| Volatile acidity (as acetic acid) | ≤1% of dry matter |
| Blotter test | ≤6.0 mm, 30 min at 25°C diluted to 12.5° Brix |
| Howard Mould Count | <50% |
3. Microbiology
| Parameter | Limit | Method |
|---|---|---|
| Total Coliforms | 10 cfu/g max | — |
| Escherichia coli | Absent | — |
| Salmonella | Absent | — |
| Staphylococcus aureus | Absent | — |
| Listeria monocytogenes | Absent | — |
| Clostridium botulinum | Absent | — |
| Bacillus cereus | 50 cfu/g max | — |
| Howard Mould Count | ≤40% | AOAC Microscope 8.0° Brix |
4. Heavy Metals
| Metal | Limit (ppm) |
|---|---|
| Arsenic | ≤0.5 |
| Copper | ≤2 |
| Lead | ≤1 |
| Cadmium | ≤0.5 |
| Mercury | ≤0.5 |
| Tin | ≤100 |
5. Nutritional Values per 100 g
| Parameter | Value |
|---|---|
| Energy | 303 kJ / 71 kcal |
| Protein | 4.5 g |
| Carbohydrate | 12.9 g |
| Sugars | 12.6 g |
| Fat | 0.2 g |
| Saturated fat | Trace |
| Fibre | ≤2.0 g |
| Sodium | 0.1 g |
| Salt | 0.4 g |
6. Suitability
| Attribute | Yes / No |
|---|---|
| Suitable for vegetarians | Yes |
| Suitable for vegans | Yes |
7. Packaging Specifications
Primary Packaging
| Item | Specification |
|---|---|
| Type | Multi-laminate metallised aseptic bag (Scholle/Goglio or equivalent) |
| Thickness | 100 micron |
| Composition | LLDPE / mPET / LLDPE with PP cap |
| Dimensions | 1580 × 920 mm (empty) |
Secondary Packaging (Outer)
| Item | Specification |
|---|---|
| Drum material | Painted mild steel |
| Thickness | 0.6–0.8 mm |
| Height | 945 mm |
| Diameter | 550 mm |
| Lid | White polypropylene, 560 mm diameter |
| Notes | Only new drums and lids shall be used |
Tertiary Packaging (Transport)
| Item | Specification |
|---|---|
| Pallet | Wooden, 1100 × 1100 mm |
| Stabilization | LDPE stretch wrap |
| Drums per pallet | 4 |
| 20 ft container | 80 drums |
| 40 ft container | 104 drums |
8. Shelf Life & Storage
| Parameter | Specification |
|---|---|
| Shelf life (Drums & BIB) | 24 months |
| Shelf life (Cans) | 24 months |
| Shelf life (Pouches) | 18 months |
| Recommended storage temperature | 4–20°C |
| After opening | 5 days in airtight refrigerated pack (<5°C) |
| Storage conditions | Cool, dry place, protected from sunlight and heat sources |