Tomato Powder

Our Tomato Powder is made from fresh tomatoes. We don’t use preservatives, fillers, additives, MSG, or other nasties. Our powders are non-GMO, too.

Tomato powder is a dehydrated form of tomatoes that has been ground into a fine powder. It is made by removing the water content from fresh tomatoes, typically through a drying process such as air drying, freeze drying, or spray drying. The resulting powder retains the flavor, aroma, and nutritional properties of tomatoes.

This tomato powder has a rich tomato flavour. It is a convenient ingredient that can be added to liquid to make stocks, pastes and puree. Tomato powder can be used for soup making, stews, curries, bolognese, chilli con carne, burgers/sausages and bread mixes.

Processing process flow

The processing process of tomato powder is as follows: tomato → cleaning → picking → crushing → beating → vacuum concentration → sterilization and canning

（1） Raw material selection

Choose fresh, mature, bright red in color, and pest free tomatoes as raw materials.

（2） Cleaning

Remove sediment, residual pesticides, and microorganisms attached to the fruit.

（3） Picking

Remove rotten, diseased or poorly colored tomatoes.

（4） Thermal fragmentation

The crushing methods for tomatoes include hot crushing and cold crushing. Thermal crushing refers to the process of heating tomatoes to 85 ℃ immediately after crushing. Due to the thermal crushing method, the pectin esterase and polygalacturonase in tomato pulp can be inactivated in a timely manner, resulting in a high retention of pectin substances. The resulting tomato product has a high consistency.

（5） Beating pulp

The purpose of beating is to remove the skin and seeds of tomatoes. Using a dual or triple beater for refining, the mesh size of the first beater is 0.8-1.0 centimeters, and the mesh size of the second beater is generally 0.4-0.6 centimeters. The speed of the beater is generally 800-1200 rpm. The amount of slag obtained after refining should generally be controlled between 4% and 5%.

（6） Vacuum concentration

The methods of concentration include vacuum concentration and atmospheric pressure concentration. Due to the high concentration temperature at atmospheric pressure, heating the tomato slurry can lead to a decrease in color and flavor, resulting in poor product quality; The temperature used for vacuum concentration is around 50 ℃, and the vacuum degree is above 670 millimeters of mercury.

（7） Drying of tomato concentrate

There are many drying methods for tomato concentrate, including freeze drying, expansion drying, drum drying, foam layer drying and spray drying.

Tomato powder is a versatile ingredient that can be used in various culinary applications. Here are some common uses:

• Cooking: Tomato powder can be used as a convenient substitute for fresh or canned tomatoes in recipes. It adds a concentrated tomato flavor to sauces, soups, stews, and marinades. It can also be used as a seasoning for roasted vegetables, meats, or popcorn.
• Seasoning: Tomato powder can be used as a flavor enhancer and seasoning in different dishes. It can be added to spice blends, salad dressings, dips, and condiments like ketchup or barbecue sauce.
• Baking: Tomato powder can be incorporated into bread, pizza dough, or pasta dough to add a subtle tomato flavor. It can also be used in savory baked goods like crackers or biscuits.
• Instant soup or sauce mixes: Tomato powder is often used in the production of instant soup or sauce mixes. It provides a convenient way to add tomato flavor to these products while extending their shelf life.
• Nutritional supplement: Tomato powder contains nutrients such as vitamins A, C, and E, as well as antioxidants like lycopene. It can be used as a dietary supplement to boost the nutritional content of smoothies, protein shakes, or health drinks.

Main problems existing in the production process of tomato powder

During the pretreatment, concentration, drying and storage of tomatoes, in addition to physical changes, a series of chemical changes will also occur, which will affect the color, flavor, nutritional value, rehydration rate and shelf life of tomato powder. Therefore, the original color, flavor and nutrients of tomatoes should be preserved to the greatest extent during the production process to produce products with a long shelf life. In addition, choosing reasonable packaging materials and storage conditions is also extremely important. Generally, some of the major problems in producing tomato powder are as follows.

• Since tomato powder is thermoplastic, it is easy to stick to the wall at the high temperatures used, causing the product to overheat during drying, thus affecting the color, flavor and nutritional value of the product.
• Since tomato powder has strong hygroscopicity, it easily absorbs moisture from the air, increasing the moisture content of tomato powder. When the moisture content of tomato powder is high, the product tends to stick and form agglomerates. During storage, the activity of microorganisms and enzymes increases, and the rate of non-enzymatic browning reaction accelerates, resulting in a rapid decline in product quality.
• When tomato powder is stored, the storage conditions will seriously affect the color, flavor and nutritional value stability of tomato powder. Therefore, the best storage conditions should be selected, such as storage temperature, humidity, filling with inert gas, etc.
• Tomato powder may produce an unpleasant flavor during storage, and this flavor may be caused by the low content of fat or lycopene in it being oxidized. Therefore, attention should be paid to solving the problem of oxidative rancidity. Which brings about flavor issues.
• Use different crushing methods to crush tomatoes. The final consistency of the tomato pulp obtained will be different, and the effect of the tomato powder obtained when rehydrated will also be different. In the tomato powder obtained by the cold crushing method, most of the pectin in it has been degraded. Therefore, when rehydrated and remade, the effect is very unsatisfactory and will settle within 60 seconds; while the tomato powder obtained by the hot crushing method will not be rehydrated and remade. When the water is remade, it remains in a homogeneous state and no sedimentation will occur. Tomato powder obtained by different crushing methods can be used for different purposes to produce tomato powder of different viscosities to meet the needs of the market. Tomato powder produced by cold crushing, hot crushing and super-thermal crushing methods already exists in foreign markets. The final viscosity of the products is different, but they can be used for different processing purposes.
• he color of tomatoes will gradually darken during processing and storage, which is mainly caused by non-enzymatic browning and the oxidation and isomerization of lycopene. Therefore, how to control the non-enzymatic browning of products and the oxidation of lycopene is very important.
• The flavor of tomatoes can be said to be a very important part of quality. The flavor of tomatoes will change during concentration, drying and storage. How to choose appropriate concentration, drying and storage conditions is a very important issue.

How to ensure quality in Laboratory?

• Certificate of Analysis
• Technical Data Sheets (TDS)
• MSDS
• Allergen fact sheets & statements
• BSE/TSE statements
• GMO free statements
• Process flow charts
• Method of Analysis
• Non-Aflatoxins contamination certificate
• PAHs free declaration
• CITES regulatory compliance

Packaging

5 Grams to 2kg Package: Alu-bag	5 KG/Al-Tin Package: 2 pcs Alu-tin with box	25 KG, Package: Drum (54*37*37cm)=0.07CBM N.G.:25KG, W.G.:28KG

Ship and Delivery

Transit could be DHL,UPS,TNT, FEDEX, EMS. For mass orders, it will be delivered by air or sea.

Qualification Of Company

The company always adheres to the corporate mission of creating healthy life, strictly controls product quality and is certified with ISO9001 quality management system certificate, BRC,IFS,FDA,Halal and Kosher certificates. The company is continuously making innovations and developments and has being issued with high-tech enterprise certificate for many consecutive years. At the same time, it was granted a number of patent for inventions by State Intellectual property Office(SIPO).

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