Tomato concentrate
Tomato concentrate is a thick paste made from mature tomatoes from which seeds and skin have been removed.
There are 2 production processes – “hot” and “cold break“. While the “hot break” process heats tomatoes to about 100°C, “cold break” occurs at about 66°C, preserving color and flavor. The method of “hot break” is most usually used to produce double concentrate with 28-30 % dry matter, while “cold break” method is, most commonly, used for production of triple concentrate with 36-38 % dry matter.
Tomato is rich in minerals and vitamins which, considering low calorie value, makes it very healthy. In addition, beneficial effects of lycopene from tomato in prevention of various cancers has been established.
Tomato concentrate is the foundation for production of wide range of products such as concentrates and pastes for cooking, ketchup and tomato juice.