Definitions of Tomato Paste ChiChiLas

Definitions of Tomato Paste ChiChiLas explain the significance of tomato paste as one of the most widely consumed agricultural products. With the growing global demand for fresh tomatoes and related products like sauces and pastes, countries are increasingly familiar with tomato paste, creating new opportunities for export. Tomato paste, produced in various forms such as bulk, aseptic, and canned, holds a key place in this market. While Iran’s national standard organization has yet to provide specific guidelines for aseptic tomato paste, the standards for bulk tomato paste focus mainly on maintenance rules.

Definitions of tomato paste

Standards related to physical and chemical properties

The physical and chemical properties of tomato paste include factors such as Brix (the amount of solids content), the amount of salt, pH, and more, all of which help evaluate the quality of tomato paste. Therefore, the tomato paste standards based on these physical and chemical characteristics, as provided by the National Standard Organization, are as follows:

The amount of filling

The degree of fullness of tomato paste according to the national organizational standards of Iran should be at least 90%.

Brix

Brix of tomato paste is at least 25% according to the tomato paste standards of the National Standard Organization.

PH

The acidity of tomato paste is determined by the pH index.

According to the tomato paste standards of the National Standard Organization, the pH of tomato paste should be at most 4.3.

Edible salt

The only permitted additive added to tomato paste is edible salt.

The amount of edible salt that can be added to tomato paste, according to the standards of the National Standard Organization, is a maximum of 1.5%.

Remaining skin with dimensions of 1 to 3 mm

According to the Definitions of Tomato Paste ChiChiLas and the standards set by the National Organization for Standardization, the pieces of tomato skin left over from the peeling process should not exceed 10 pieces per can.

Conclusion

The National Standards Organization of Iran strictly prohibits adding any color or preservatives to tomato paste. Instead, producers only add edible salt to enhance the taste, and importantly, they keep it below 1.5%.