Tomato paste is a key ingredient essential to food manufacturing across the globe. It serves as the foundation for sauces, soups, ketchups, and countless processed foods. But not every tomato paste is made equally. The key difference lies in the concentration ratio — often expressed as the Brix percentage (°Bx), which indicates the level of soluble solids in the paste. Common concentration ranges include 28–30%, 36–38%, and 48–50%, each suited for different industrial applications. Understanding these ratios helps manufacturers, distributors, and food formulators select the right grade for taste, texture, storage, and cost optimization. Understanding Tomato Paste Concentration (°Brix) The °Brix scale measures the percentage of soluble solids in a liquid, primarily sugars and other dissolved substances. In tomato paste, it reflects the concentration of tomato solids—pulp, fibers, natural sugars, and acids—after most of the water has been removed. During production, fresh tomatoes (typically containing 4–6°Bx) are processed through evaporators to remove water. The more water that’s evaporated, the higher the °Brix value and the thicker and more intense the resulting paste becomes. Concentration °Brix Range Texture Flavor Intensity Typical Use 28–30% Standard Smooth, light Mild Ketchup, juice 36–38% Industrial Thick, rich Balanced Pasta, pizza sauces 48–50% Super Concentrated Very thick Strong, robust Bulk export, reconstitution Overview of Concentration Grades Tomato paste is broadly classified into three industrial concentration categories: 28–30%: Known as cold break paste, this grade maintains bright color and fresh tomato flavor. 36–38%: The most common hot break concentration, offering balanced viscosity and stability for food processing. 48–50%: A super-concentrated paste, preferred for export and reconstitution into other tomato products. Each grade requires specific processing conditions and equipment configurations to achieve the desired consistency and flavor retention. 28–30% Concentration: Standard Tomato Paste This is the most natural and lightly processed form of concentrated tomato paste. It is usually made through the cold break method, where the tomato pulp is heated only to moderate temperatures (around 65–75°C) before evaporation. Characteristics Brix: 28–30% Color: Bright red Texture: Smooth and flowable Flavor: Fresh and slightly tangy pH: 4.2–4.4 Applications Tomato juice and drink bases Ketchup and mild sauces Ready-to-eat soups Baby food and light condiments Advantages Preserves volatile aromas for a natural flavor. Lower processing temperature maintains nutrients like vitamin C and lycopene. Limitations Less stable during long-term storage. More susceptible to microbial spoilage and separation if not properly sterilized. 36–38% Concentration: Industrial Tomato Paste This grade represents the most widely used form in industrial applications. It is typically produced using the hot break method, where the crushed tomatoes are heated to higher temperatures (90–95°C) before concentration. This step deactivates enzymes that cause separation, ensuring a more stable and viscous product. Characteristics Brix: 36–38% Color: Deep red Texture: Thick and uniform Flavor: Balanced, less acidic pH: 4.1–4.3 Applications Pizza and pasta sauces Canned tomato products Stews, ready-to-cook sauces Institutional food production Advantages Excellent stability during long transport and storage. Ideal for high-volume industrial formulations. Improved viscosity allows dilution flexibility. 48–50% Concentration: Super-Concentrated Tomato Paste This is the highest-grade concentration available in commercial production, designed primarily for bulk shipment and reconstitution. Achieved through multi-effect evaporators or vacuum concentration systems, this process removes nearly all free water while preserving color and flavor compounds. Characteristics Brix: 48–50% Color: Dark red to brick red Texture: Extremely thick (spoonable or solid) Flavor: Intensely rich pH: 4.0–4.2 Applications Raw material for sauce, ketchup, or puree reconstitution Institutional catering and export bulk packaging Used in industrial formulations requiring controlled solids Advantages Dramatically reduces shipping and storage volume. High concentration provides versatility for various end-use dilutions. Suitable for aseptic filling in drums or bag-in-box containers. Production Process Flow Comparison The tomato processing equipment varies depending on the target concentration. The following table summarizes key processing differences. Process Step 28–30% Paste 36–38% Paste 48–50% Paste Method Cold Break Hot Break Vacuum / Multi-effect Evaporation Heating Temp (°C) 65–75 90–95 100–110 (vacuum) Evaporation Time Short Medium Long Viscosity Low Medium Very High Color Stability Bright Deep Red Dark Red Typical End Use Juice, ketchup Pasta, pizza sauces Export bulk, reconstitution In cold break systems, enzymes remain partially active, helping preserve flavor. In hot break and super-concentrated systems, enzyme deactivation ensures a stable paste that won’t separate during storage or cooking. Quality Control and Consistency Maintaining the correct °Brix level and product uniformity is crucial for both domestic and export markets. A number of quality control tests are performed on every production batch to guarantee uniformity and adherence to requirements. Key QC Parameters °Brix Measurement: Using refractometers to verify concentration levels. pH Testing: Ensuring acidity falls within the safe and stable range. Color Evaluation: Using colorimeters to measure the a/b color ratio. Viscosity Measurement: Using viscometers to maintain processing stability. Microbial Analysis: Ensuring the absence of spoilage organisms. Quality Parameter Ideal Range (28–30%) Ideal Range (36–38%) Ideal Range (48–50%) °Brix 28–30 36–38 48–50 pH 4.2–4.4 4.1–4.3 4.0–4.2 Color (a/b Ratio) 1.8–2.0 2.0–2.2 2.2–2.4 Viscosity (cP) 800–1200 1200–1800 2000–3000 High-quality tomato paste producers also comply with international standards such as FAO/WHO Codex Alimentarius, USDA Grades, and EU Regulation No. 1234/2007 for processed tomato products. Packaging and Storage Considerations The packaging format largely depends on the concentration ratio and end use. 28–30% Paste Packaging: Small tin cans or pouches (70–500 g). Storage: Room temperature for sterilized packs or 0–4°C for refrigerated bulk. Shelf Life: 12–18 months. 36–38% Paste Packaging: Aseptic drums (220–240 kg) or 1-ton bag-in-box containers. Storage: Cool, dry environment (below 25°C). Shelf Life: Up to 24 months when sealed. 48–50% Paste Packaging: Industrial aseptic bags or metal drums for export. Storage: Ambient storage is possible due to high concentration. Shelf Life: 24–30 months with minimal quality degradation. Proper sealing, sterilization, and nitrogen flushing are critical to preserving color and preventing oxidation. Choosing the Right Concentration for Your Application Selecting the correct tomato paste concentration is a balance of product formulation, process requirements, and economic factors. Key Considerations: Final Product Type: Ketchup or juice needs 28–30%; pizza sauces favor 36–38%; reconstitution bases require 48–50%. Processing Equipment: Machinery must handle specific viscosities