TOMATO POWDER

TOMATO  POWDER

Trade Name

Tomato powder  (ISO9001,ISO14001,HACCP )

Material

Tomato Paste  (Produced in Xinjiang and Gansu, China)

Production process

Raw material -- make up a prescription – filter -- heat -- centrifugal atomize --Revolving separate -- pack

Production equipment

The tank of making up a prescription -- filter separator -- high pressure pump – centrifugal atomizer -- fluid bed – vibrating screen -- packer

Brief introduction

The spray dried tomato powder is made by high concentration fine quality tomato paste; low temperature spray drying technology captures red color, pure taste and rich lycopene of ripe tomatoes. It contains plenty of vitamin, amino acid, organic and mineral. It is a good soup and flavoring and raw material for drinks.

Storage

Store in cool and dry conditions. (Should not exceed 20℃ and 60% relative humidity max.)

Package

Two compound aluminum foil bags in a carton with a net weight of 20kgs,
10kg X 2 foil bags/carton;  

Additive

Silicon dioxide is added to the tomato powder as anticaking agent.
Content of Silicon dioxide is 1.5%.

Application

·As condiment for potato slice, maize slice, etc.

·For fast-soluble soup                   · As colorant for pasta

·Other application where true tomato color and flavor are required

Peculiarity

·Use tomato paste produced in Xinjiang and Gansu     · Contain plenty of lycopene
·Keep original taste, flavor and function of fresh tomato during production

Item

Physical and chemical specifications

Method for determination

Shape

Deep-red or red-yellow fine, free flowing powder, slightly caking and clumping is allowed.

Moisture

≤ 4%

Halogen moisture determination method

Acidity

5--9 %（Citric acid）

GB12456

Lycopene

≥110 mg/100g

Appendix A of GB/T14215

Ash content

≤12 %

GB/T5009.4

Pb

≤ 0.2 mg/kg

GB/T5009.12

As

≤0.2 mg/kg

GB/T5009.11;Oxide generating ICP method

Copper

≤20 mg/kg

GB/T5009.13

Total bacteria

≤ 500CFU / g

GB4789.2

Coli-group count

≤ 3.6 MPN/g

GB4789.3

Yeast & mould

≤ 50 CFU/g

GB4789.15

salmonella

Not Detected

GB4789.10；GB4789.4

Sick bacteria

Not Detected

GB4789.10；GB4789.4