Tomoto Paste
The product is derived from fresh, sound, ripe Tomato fruits (Lycopersiconesculentum) obtained by a mechanicalTomato Pulp process, practically free from any objectionable factor affecting the quality of the fruit. The product is prepared by thermal treatment to render it “commercially sterile “and completely free from any additives and any pathogenic microorganism and any other hazard.
Organoleptical, physical and chemical analysis:
| PARAMETER GROUP | RANGE VALUE |
|---|---|
Physical & Chemical |
|
| Refractometric Brix @ 20 Deg Cel | 28 – 30 Brix |
| Acidity As % Anhyd. Citric Acid | 1.60 – 3.00% |
| pH As Natural | < 4.5 |
| Consistency – Bostwick | 2 – 6 cms/30 secs |
| Brix – Acid Ratio | 1.80 - 2.20 |
| Black Specks / 10 gm | NIL |
| Brown Specks / 10 gm | < 10 |
Microbiological |
|
| Total Plate Count cfu/ gm | < 10 |
| Yeast & Mould Count cfu / gm | < 10 |
| Coliform Count cfu / gm | Absent |
| Pathogens cfu / gm | Absent |
Organoleptic |
|
| Colour | Deep Red |
| Flavour & Aroma | Characteristics of typical ripe Sound Tomatoes |
| Taste | Free of any fermentation or any other off taste |
| Appearance | Homogenous, no foreign matter |
PACKAGING
Product is aseptically packed in pre-sterilized high barrier aseptic bags (215 ±2 Kgs), which are placed in polythene bags in M.S drums with a thermocoal pad below the lid.
LOADABILITY
80 drums per 20 ft. container palletized or unpalletized
SHELF LIFE
18 Months storage at room temperature and 24 Months storage at 4-8°C from the date of production.
REFERENCE
AIJN Code of practice – Reference Guide for Mango; Rev Jan 2016.
