Standards for tomato paste play a crucial role in ensuring quality and safety in production. Tomato is one of the most widely consumed agricultural products, and people increasingly use fresh tomatoes as the popularity of salads and tomato-based products, such as sauces and pastes, grows. Manufacturers produce tomato paste, one of the most important tomato products, in various forms, including bulk, aseptic, and canned. Currently, Iran’s national standard organization has not issued recommendations for aseptic tomato paste, and the standards for bulk tomato paste primarily focus on rules for storage and maintenance.
The physical and chemical properties of tomato paste include Brix (solids content), salt amount, pH, and others. These factors help evaluate the quality of tomato paste.
According to Iran’s national organizational standards, the degree of fullness of tomato paste should be at least 90%. Furthermore, this standard ensures product consistency and consumer satisfaction.
The only permitted additive in tomato paste is edible salt. According to the standards of the National Standard Organization, manufacturers can add up to 1.5% of edible salt. In addition, this regulation ensures the product maintains its natural flavor and quality.
The National Standards Organization of Iran prohibits adding any color or preservatives to tomato paste. Furthermore, manufacturers may only add edible salt to enhance the taste, and they must ensure it stays under 1.5%. As a result, these regulations help maintain the natural flavor and quality of the product.
For more information or to place an order, please feel free to reach out to us. We are happy to provide assistance with bulk orders, distribution inquiries, and any questions you may have.
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