Understanding how to read technical data sheets for tomato paste is essential for importers,
food manufacturers, traders, quality managers, and anyone involved in industrial tomato
products. A tomato paste technical data sheet (TDS) summarizes all the key technical,
quality, safety, and regulatory parameters that define a specific product.
This guide explains, in clear and practical terms, how to read, interpret, and compare
tomato paste technical data sheets. It is written in English, SEO-friendly, and focuses on
generic industry information and definitions that can be used on blogs, directories, and
industry pages.
A technical data sheet for tomato paste is a standardized document that describes the
physical, chemical, microbiological, sensory, and packaging characteristics of the product.
It allows buyers and users to check whether the tomato paste meets their technical and
regulatory requirements before purchase or use.
The technical data sheet is also called:
Regardless of the name, the structure is usually similar and includes detailed information
about product composition, quality parameters, packaging, storage, shelf life, and
compliance with standards and legislation.
Technical data sheets for tomato paste are a fundamental tool in the global tomato processing
industry. They support quality control, procurement, product development, and food safety.
Understanding how to read them correctly helps you:
| Benefit | Description | How It Helps the Buyer |
|---|---|---|
| Standardized information | Structured data on composition and quality parameters | Makes it easier to compare tomato paste from different sources |
| Risk reduction | Clear limits for microbial, physical, and chemical properties | Reduces risk of recalls, complaints, and production issues |
| Regulatory compliance | Includes references to food laws and standards | Supports compliance with local and international regulations |
| Cost optimization | Shows Brix, yield, and solids content | Allows precise formulation and cost-per-unit-solids calculations |
| Traceability | Contains product codes, batch references, and origin information | Improves traceability in case of quality or safety issues |
| Contractual clarity | Serves as a reference in purchase contracts | Defines what is considered “in spec” or “out of spec” |
While formats vary, most technical data sheets for tomato paste follow a similar structure.
The key sections usually include:
The following sections explain how to read and interpret each of these parts of a tomato
paste specification sheet.
The first section of a tomato paste technical data sheet defines the basic identity of the
product. It answers the questions: What is this product? How is it classified in the
industry?
| Field | Typical Content | How to Interpret It |
|---|---|---|
| Product name | Tomato Paste 28–30% Brix, Tomato Concentrate 36–38% Brix, etc. | Shows the type of tomato paste and its concentration range |
| Product code | Internal reference number or SKU | Used for ordering, traceability, and documentation |
| Product description | “Concentrated tomato paste obtained from sound, ripe tomatoes...” | Generic description of raw material and production process |
| Intended use | Industrial use, further processing, food ingredient, etc. | Indicates the paste is not usually for direct retail consumption |
| HS code / customs classification | Harmonized System code for tomato paste / concentrates | Relevant for international trade and customs declarations |
| Country of origin | Country where tomatoes are grown and processed | May be relevant for labelling, tariffs, and quality perception |
When comparing different tomato paste specification sheets, ensure that the product name
and Brix range correspond to the same category, otherwise quality and cost-per-solids
comparisons may be misleading.
The ingredients section is usually short but very important. Tomato paste is typically a
simple product, but the technical data sheet must still clarify what is included.
| Ingredient | Status | Notes on Interpretation |
|---|---|---|
| Tomatoes (or tomato juice) | Main ingredient | Should be from sound, ripe, and healthy tomatoes |
| Salt (sodium chloride) | Optional | Some industrial tomato paste contains added salt; others are salt-free |
| Citric acid | Optional acid regulator | Used to adjust acidity and improve stability; may need declaration in final product |
| Calcium chloride or other processing aids | Occasional | Sometimes used during peeling or processing; check for declarations if required |
| Water | Implicit | Present naturally; key is the solids content (Brix) listed elsewhere |
From a specification point of view, many industrial tomato pastes are declared simply as
“tomatoes” or “concentrated tomato juice.” When reading technical data sheets, pay
attention to whether any additives (such as acids, salt, stabilizers, or preservatives)
are used, as this affects labelling and sometimes taste or functionality in your finished
product.
Physical and chemical parameters are the heart of any tomato paste technical data sheet.
They define the concentration, color, acidity, and overall quality of the paste. These
parameters allow you to calculate yield, performance, and compatibility with your process.
| Parameter | Typical Expression | Typical Range (Example) | What It Means / Why It Matters |
|---|---|---|---|
| Soluble solids (Brix) | °Brix at 20 °C | 28–30, 30–32, 36–38, etc. | Indicates concentration of soluble solids (mainly sugars and acids). Higher Brix means more concentrated paste. |
| pH | pH units | Usually 4.0–4.5 | Measures acidity. Affects flavor, microbiological stability, and heat treatment requirements. |
| Total acidity | % citric acid or % anhydrous citric acid | ~0.4–1.2 % (example) | Quantifies acid content, important for taste and preservation. |
| Color | Hunter Lab a/b or visual rating | a/b ratio > 1.8 (example) | Indicates redness and brightness. High a/b ratio means stronger red color and lower browning. |
| Viscosity | Bostwick (cm/30s at set °C) or Brookfield (cP) | Example: Bostwick 4–7 cm/30 s at 20 °C | Describes thickness and flow behavior. Important for pumping, mixing, and finished product texture. |
| Defects / specks | Seeds, skins, black specks (count per area/weight) | Defined max limits | Controls visual defects and foreign plant material. |
| Moisture (by calculation) | % (100 − solids) | Correlated with Brix | Inverse of solids. Not always listed separately if Brix is provided. |
| Salt content | % NaCl | 0–2 % depending on product | Influences taste and nutritional profile; critical for low-sodium claims. |
| Insoluble solids | % by weight | Defined maximum | Fraction of solids not dissolved; affects mouthfeel and texture. |
| Serum separation | % or qualitative | Max separation level | Measures tendency to separate into liquid and solids, important for sauces and ketchups. |
Brix is one of the most important numbers on a tomato paste technical data sheet.
Brix expresses the soluble solids content as a percentage by weight, measured using a
refractometer at a standard temperature. In tomato paste, Brix correlates closely with
concentration and directly impacts:
| Brix Level | Category | Typical Industrial Uses |
|---|---|---|
| 28–30° Brix | Medium concentration paste | General sauces, canned products, some ketchups, Soups |
| 30–32° Brix | Higher concentration paste | Intermediate products requiring dilution with water or other ingredients |
| 36–38° Brix and above | High concentration paste / tomato concentrate | Efficient long-distance shipping, high-solids formulations, industrial repacking |
When reading tomato paste specification sheets, always match the Brix level with your
process design. A mismatch may lead to incorrect viscosity, flavor, and color in the
finished product, or to higher than expected cost due to over- or under-dilution.
Color is another key quality index in tomato paste technical specifications. The most
common objective method is the Hunter Lab or similar color space, where:
The ratio a/b is used to describe the intensity and purity of the red color. Higher a/b
values usually indicate:
Tomato paste buyers often specify a minimum a/b ratio in purchase contracts. When reading a
tomato paste technical data sheet, verify that the declared color meets your minimum
requirements for the intended end product.
Viscosity describes how thick and flow-resistant the tomato paste is. It is commonly
measured either by Bostwick consistometer (distance in cm that the paste flows in 30
seconds) or by rotational viscometers such as Brookfield (centipoise, cP).
On a tomato paste TDS, viscosity parameters typically specify:
A lower Bostwick number means thicker paste (less flow), while a higher number indicates a
thinner product. For Brookfield measurements, higher cP means thicker paste.
Microbiological limits on a tomato paste technical data sheet define the level of safety and
hygiene the product must meet. Even though tomato paste is usually acid and heat-treated,
microbiological specifications are essential to ensure food safety, shelf stability, and
consistent quality.
| Microbiological Parameter | Typical Expression | Why It Matters |
|---|---|---|
| Total plate count (TPC) | CFU/g, often with maximum limit | General indicator of microbial load and process hygiene |
| Yeasts and molds | CFU/g, maximum limit | Check for spoilage organisms that can grow in acidic environments |
| Coliforms / E. coli | Presence/absence or max CFU/g | Indicators of potential fecal contamination or poor hygiene |
| Salmonella spp. | Absence in defined sample size (e.g. 25 g) | Serious foodborne pathogen; must be absent |
| Clostridium spp. (e.g. C. botulinum) | Often controlled by process validation rather than routine spec | Spore-forming bacteria; critical for heat treatment design |
Some technical data sheets for tomato paste will specify only key microbiological limits,
while others include detailed tables. When reading these specifications, ensure that
declared limits are compatible with your own internal microbiological standards and with
regulations in your target markets.
Organoleptic or sensory characteristics describe how the tomato paste looks, smells, and
tastes. While they are more subjective compared to analytical data, they play a major role
in the acceptance of the finished product.
| Sensory Attribute | Typical Specification | Interpretation |
|---|---|---|
| Appearance | Homogeneous, free from foreign matter, uniform consistency | Indicates absence of lumps, phase separation, or abnormalities |
| Color | Deep red, characteristic of ripe tomatoes | Should align with measured color specifications (a/b ratio) |
| Flavor | Typical ripe tomato flavor, free from off-flavors and taints | Must be clean and characteristic, without burnt, fermented, or metallic notes |
| Odor | Typical tomato odor, free from foreign odors | No musty, moldy, sour, or chemical odors |
| Texture | Thick, smooth paste, free from excessive fibers or hard particles | Related to viscosity and insoluble solids content |
Many buyers complement the technical data sheet with their own internal sensory evaluation
protocols. When studying the tomato paste technical specification, note if there are any
specific defect descriptions or sensory rejection criteria (for example, maximum acceptable
level of burnt flavor or browning).
The packaging section of a tomato paste technical data sheet describes how the product is
packed, the materials used, closure systems, and pallet details. Correct interpretation of
this information is important for logistics, storage, and compatibility with your process.
| Packaging Type | Typical Net Weight | Common Uses | Points to Check on TDS |
|---|---|---|---|
| Aseptic bags in drums | 200–240 kg per drum | Large industrial users, factories, food service packing | Bag material, drum type, aseptic process, valve or opening type |
| Aseptic bags in boxes (bag-in-box) | 10–25 kg per bag/box | Medium-sized food processors, small factories | Box dimensions, stackability, bag material and closure |
| Cans (industrial size) | 3 kg, 4.5 kg, etc. | Food service, catering, small processors | Can material, internal lacquer type, seam integrity |
| Flexible intermediate bulk containers (IBCs) | Up to ~1000 kg | Very large users, integrated factories | Filling method, material specs, handling requirements |
| Field | Example Content | Importance |
|---|---|---|
| Net weight per unit | 230 kg net in aseptic bag / steel drum | Used for ordering volume, production planning, and yield calculations |
| Gross weight per unit | ~250 kg (including drum and pallet) | Relevant for transport and warehousing |
| Packaging materials | Food-grade aseptic multilayer bag, steel drum, plastic lid | Must comply with food contact regulations |
| Pallet configuration | 4 drums per pallet, 20 pallets per 20' container (example) | Key for container loading planning and cost estimation |
| Label information | Product name, batch number, production date, Brix | Essential for traceability and warehouse management |
Always check that the packaging described in the tomato paste technical data sheet matches
your handling equipment and storage conditions. If the product is declared as aseptic, the
TDS should describe the aseptic process and confirm sterility at the time of packing.
Technical data sheets for tomato paste usually contain a dedicated section for recommended
storage conditions and shelf life. This section is crucial for planning inventory, avoiding
spoilage, and ensuring quality at the point of use.
Temperature: Tomato paste in aseptic packaging is typically stored at
ambient temperature, often with a recommended range (for example, 5–35 °C) and a note
to avoid exposure to excessive heat or freezing.
Humidity: Storage in a cool, dry place, away from direct moisture or
condensation, to protect packaging materials.
Light exposure: Often recommended to store away from direct sunlight,
which can impact packaging integrity and color stability.
Stacking: Guidance on maximum stacking height for pallets or drums, to
avoid mechanical damage or leaks.
| Packaging Type | Typical Shelf Life (Unopened) | Storage Conditions |
|---|---|---|
| Aseptic drum or bag-in-box | 12–24 months (example) | Cool, dry, ambient temperature, away from direct sunlight |
| Canned industrial tomato paste | 18–36 months (example) | Ambient temperature, dry warehouse, stable conditions |
| Opened containers (refrigerated) | Few days to few weeks (depends on system) | Refrigerated, possibly with additional hygienic controls |
The exact shelf life values and conditions will vary by specification. When reading the
tomato paste technical data sheet, always verify:
Modern tomato paste technical data sheets usually include declarations on allergens,
genetically modified organisms (GMOs), and sometimes on additional topics like irradiation,
organic status, or suitability for specific diets.
Since tomato paste is typically made only from tomatoes (and sometimes small amounts of
permitted additives), it is generally free from major allergens listed in common
regulations. However, the TDS often explicitly states:
| Declaration Type | Typical Statement | Relevance |
|---|---|---|
| GMO status | “Product is not produced from genetically modified organisms and does not contain GMOs” | Important for markets with strict GMO legislation and for buyers with GMO-free policies |
| Irradiation | “Product has not been irradiated” | Relevant where irradiation is restricted or must be declared |
| Organic status | Information whether product is organic or conventional | Organic processing has specific certification and handling requirements |
| Suitability for diets | Declarations such as suitable for vegans, vegetarians, halal, kosher | Helps end-users with specific dietary or religious requirements |
Not all technical data sheets provide all these declarations, but for many buyers, especially
international food brands, such statements are essential. When reading a tomato paste
technical specification, confirm that the declarations match your brand and regulatory
needs.
Tomato paste technical data sheets often reference the regulatory framework and industry
standards the product complies with. This provides assurance that the paste meets the
minimum quality and safety requirements of the target market.
Codex standards: Many specifications refer to Codex Alimentarius
standards for processed tomato products, which define basic quality and labelling
rules.
Regional food legislation: For example, compliance with EU regulations,
US FDA standards, or other national food laws related to tomato products.
Pesticide residues: Confirmation that pesticide residues, heavy metals,
and contaminants are within legal limits.
Food contact materials: Compliance of packaging materials with relevant
food contact legislation.
Some technical data sheets briefly mention quality management systems implemented at the
production site, such as:
While these references are not full certifications, they indicate that the tomato paste
producer follows structured approaches to quality and food safety. Buyers usually request
separate certificates or audit reports in addition to the technical data sheet.
Some tomato paste technical data sheets include guidance on product handling, preparation,
and typical applications. While not strictly part of the quality specification, this
information helps users apply the tomato paste correctly in their processes.
When reading the tomato paste technical data sheet, translate the parameters into your
specific process requirements:
system.
distribution.
The following example illustrates how a compact tomato paste technical specification table
might look. Actual values will vary by product and supplier.
| Illustrative Tomato Paste Technical Specification (Generic Example) | ||
|---|---|---|
| Parameter Category | Parameter | Typical Specification |
| Basic product data | Product name | Tomato Paste 28–30° Brix |
| Product description | Concentrated tomato paste obtained from ripe, sound tomatoes | |
| Intended use | For industrial use as ingredient in sauces, ketchups, soups, etc. | |
| Country of origin | Declared according to production location | |
| Composition | Ingredients | 100% tomatoes (or tomatoes, salt, permitted acidity regulator) |
| Allergens | No major allergens present as ingredients | |
| GMO status | Not produced from GMOs; does not contain GMOs | |
| Physical & chemical | Soluble solids (Brix) | 28–30° Brix at 20 °C |
| pH | Between 4.1 and 4.4 | |
| Total acidity | 0.5–1.2% expressed as citric acid | |
| Color (a/b ratio) | Minimum a/b ratio defined (for example, ≥ 1.8) | |
| Viscosity | Bostwick 4–7 cm/30 s at 20 °C (example range) | |
| Defects | Seeds, skins, black specks within specified maximum limits | |
| Salt content | Either “no added salt” or specified % NaCl | |
| Microbiology | Total plate count | Maximum limit defined in CFU/g |
| Yeasts and molds | Maximum limit defined in CFU/g | |
| Coliforms / E. coli | Below specified limit or absence | |
| Salmonella | Absent in a defined sample (e.g. 25 g) | |
| Packaging | Packaging format | Aseptic bag in steel drum (e.g. 230 kg net) |
| Palletization | Number of drums per pallet, pallets per container | |
| Label information | Product name, Brix, batch number, production date | |
| Storage & shelf life | Storage | Cool, dry place, away from direct sunlight |
| Shelf life | Declared months from date of production (unopened) | |
When sourcing tomato paste from different suppliers, side-by-side comparison of technical
data sheets is a powerful tool. To compare effectively:
Align Brix level: Make sure you compare tomato pastes with the same
concentration range. A 28–30° Brix paste is not directly comparable to a 36–38° Brix
concentrate in terms of price per metric ton, without adjusting for solids content.
Check color and sensory specs: If a/b ratio, color description, and
allowed defects differ greatly, the pastes may perform very differently in your
application.
Compare viscosity: Different viscosity ranges can affect handling,
mixing, and finished product texture. Ensure your equipment can handle the declared
consistency.
Evaluate microbiological limits: Select specifications that fit your
food safety design and shelf life needs, especially if your product has a long ambient
shelf life.
Consider packaging and logistics: Container loading efficiency and
compatibility with your warehouse and production lines are influenced by packaging
format and palletization.
Review regulatory declarations: Ensure all target markets’ legal
requirements (allergens, GMO, organic, additives) are covered.
The following checklist summarizes key points to review when reading any tomato paste
specification sheet:
Learning how to read technical data sheets for tomato paste is a core skill in the tomato
processing and food manufacturing industry. A well-structured tomato paste specification
sheet gives a complete picture of product identity, composition, physical and chemical
properties, microbiological safety, packaging, storage, and regulatory status.
By understanding the meaning of Brix, acidity, color a/b ratio, viscosity, microbiological
limits, and other key parameters, buyers and technical teams can:
Whenever you evaluate or source tomato paste, use the technical data sheet as a central
reference document. Compare specifications carefully, clarify any uncertainties with the
supplier, and integrate the TDS data into your quality systems, product development, and
procurement strategies.
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Telephone: +86-0478-8271258
E-mail: e-mail sales@sinotom.com
Address: 7F, JINTAI BLDG, SHENGLI RD, LINHE DIST, BAYANNAOER CITY, INNER MONGOLIA, CHINA.
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