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 and temperatures.
• Cost Efficiency: Higher concentration reduces shipping costs but may require dilution during use.
• Storage Capacity: Denser pastes save storage space and extend shelf life.

Application	Recommended Concentration	Rationale
Ketchup	28–30%	Best flavor and flow properties
Pizza Sauce	36–38%	Ideal consistency and color
Industrial Reconstitution	48–50%	Maximizes transport efficiency

Market Trends and Demand Outlook

The global tomato paste market is evolving with changing food consumption patterns and logistics optimization. According to recent trade data:

• 36–38% hot break paste accounts for nearly 60% of global exports due to its versatility.
• 48–50% concentrated paste is gaining traction in Asia and Africa, where manufacturers reconstitute paste for local production.
• 28–30% paste maintains popularity in retail and culinary applications, emphasizing fresh taste.

Sustainability is also influencing production — with many processors investing in energy-efficient evaporators, wastewater recycling, and solar drying technologies to reduce environmental impact.

Tomato paste concentration ratios — 28–30%, 36–38%, and 48–50% — are far more than just numbers. They determine the paste’s flavor intensity, texture, storage requirements, and final product compatibility.

• 28–30% is ideal for light sauces and beverages.
• 36–38% delivers balanced flavor and consistency for food manufacturing.
• 48–50% offers efficiency and versatility for large-scale processing and export.

By understanding the science and processing differences behind each concentration, manufacturers can better align their tomato paste selection with production goals, ensuring quality, cost-efficiency, and consumer satisfaction in every spoonful.