28/30 vs 36/38 Brix Tomato Paste: Which Should Manufacturers Choose?

28/30 vs 36/38 Brix Tomato Paste: Which Should Manufacturers Choose?

When food manufacturers buy tomato paste, one of the most important specifications to evaluate is Brix.

Two specifications commonly considered by manufacturers are 28/30 Brix tomato paste and 36/38 Brix tomato paste. While both are concentrated tomato ingredients, they are not interchangeable in every formulation.

The right choice depends on the final product, required tomato intensity, formulation process, viscosity targets, dosage, and overall cost efficiency.

For manufacturers developing ketchup, sauces, ready-to-eat foods, soups, seasonings and other processed food products, understanding the difference between these two Brix levels can help with better ingredient selection and formulation decisions.

What Does Brix Mean in Tomato Paste?

Brix is a measurement commonly used to indicate the soluble solids concentration of a food product. In tomato paste, a higher Brix specification generally means a more concentrated tomato ingredient.

For example, 28/30 Brix tomato paste has a soluble solids specification in the range of approximately 28 to 30 degrees Brix, while 36/38 Brix tomato paste is more concentrated, typically ranging from approximately 36 to 38 degrees Brix.

If you want to understand the 28/30 specification in more detail, read What Does 28/30 Brix Mean in Tomato Paste?

28/30 Brix vs 36/38 Brix: The Basic Difference

Concentration Lower Higher Tomato solids per kg Lower than 36/38 Brix Higher than 28/30 Brix Typical formulation dosage May require a higher quantity May require a lower quantity Formulation flexibility Useful where additional tomato material is required Useful where higher concentration is preferred Storage and handling Depends on the product and packaging specification Depends on the product and packaging specification

The important point for manufacturers is that higher Brix does not automatically mean better quality. It means a different level of concentration, and that concentration needs to match the application.

When Should Manufacturers Choose 28/30 Brix Tomato Paste?

28/30 Brix can be a practical option when a formulation requires tomato paste at a relatively moderate concentration and the recipe is designed around that specification.

It may be considered for applications such as:

• Tomato ketchup
• Tomato sauces
• Ready-to-eat foods
• Soups
• Seasonings and food preparations
• Other processed food formulations

For manufacturers, one advantage is formulation flexibility. Depending on the recipe and processing system, a 28/30 Brix ingredient can be incorporated at a suitable dosage to achieve the desired tomato solids, flavour, colour and consistency.

However, the actual performance depends on more than Brix alone. Factors such as tomato variety, processing method, viscosity, colour, flavour profile and the manufacturer's formulation should also be considered.

When Should Manufacturers Choose 36/38 Brix Tomato Paste?

36/38 Brix tomato paste provides a higher level of concentration. This means manufacturers can obtain more tomato solids from a smaller quantity of paste compared with a lower-Brix specification, all else being equal.

This can be useful when a formulation is designed around a higher concentration of tomato solids or when the production process benefits from using a more concentrated tomato ingredient.

Potential applications include:

• Concentrated tomato sauces
• Ketchup formulations
• Food preparations requiring higher tomato solids
• Processed foods
• Industrial food formulations where concentrated tomato ingredients are preferred

However, a manufacturer should not select 36/38 Brix simply because the number is higher. The formulation should first establish the required tomato solids, viscosity, colour, flavour and processing behaviour.

Does Higher Brix Mean Better Tomato Paste?

Not necessarily.

Brix tells you about concentration, but it does not by itself describe every quality characteristic of tomato paste.

For procurement and quality teams, other specifications may also be important, including:

• Colour
• Viscosity
• pH
• Acidity
• Flavour profile
• Processing method
• Microbiological specifications
• Packaging format
• Shelf life
• Food safety and regulatory requirements

This is why manufacturers should evaluate the complete product specification rather than choosing a supplier based only on Brix.

28/30 vs 36/38 Brix: How Does It Affect Formulation?

The Brix level can influence how much tomato paste a manufacturer needs to use in a formulation.

For example, if a recipe requires a particular amount of tomato solids, a higher-Brix paste can potentially deliver those solids using less paste than a lower-Brix ingredient.

However, this does not mean manufacturers should simply reduce the quantity by calculating Brix alone. The finished product must also meet its target for viscosity, flavour, colour, acidity, texture and overall sensory performance.

Formulation trials are therefore important before changing from one Brix specification to another.

What About Tomato Puree and Tomato Concentrate?

Tomato paste, tomato puree and tomato concentrate are related tomato ingredients, but their concentration and processing characteristics can differ.

If you are evaluating tomato puree versus concentrate for your production process, see Tomato Puree vs Tomato Concentrate: What Is the Difference?

You can also learn more about the production and characteristics of tomato concentrate and tomato puree.

What Should Manufacturers Consider Before Selecting Brix?

Before purchasing 28/30 or 36/38 Brix tomato paste, manufacturers should consider the following factors.

1. Final Product

Start with the finished product. Ketchup, pizza sauce, cooking sauce, soup and ready-to-eat products may have different tomato ingredient requirements.

2. Required Tomato Solids

Determine the tomato solids required in the finished formulation and evaluate which Brix specification allows the formulation to reach the target efficiently.

3. Viscosity Requirements

Do not use Brix as a substitute for viscosity specifications. A formulation with a specific texture requirement should be evaluated using the relevant viscosity specification and application trials.

4. Colour and Flavour

Tomato paste contributes colour and tomato flavour to the finished product. The manufacturer's quality requirements should therefore cover these characteristics as well.

5. Processing Conditions

The manufacturing process, heating conditions, mixing system and other ingredients can influence how tomato paste performs in the finished product.

6. Cost Per Finished Product

Instead of comparing only the price per kilogram, manufacturers should evaluate the cost of the tomato ingredient required to achieve the desired tomato solids and finished-product performance.

7. Supply Consistency

For commercial food production, consistent specifications and reliable supply are critical. A supplier should be able to provide consistent product quality against agreed specifications.

Which Is Better: 28/30 or 36/38 Brix?

There is no single answer for every manufacturer.

Choose 28/30 Brix when your formulation and processing system are designed around a lower concentration and the required tomato solids can be achieved effectively at that specification.

Choose 36/38 Brix when a higher concentration of tomato solids is beneficial to your formulation, production process or ingredient efficiency.

The better choice is the specification that delivers the required performance in your finished product at the right overall cost.

Why Manufacturers Should Compare Samples Before Bulk Purchase

Before switching Brix specifications or placing a large-volume order, manufacturers should conduct application trials.

Testing the ingredient in the actual formulation can help evaluate:

• Tomato flavour
• Colour
• Viscosity
• Texture
• Processing behaviour
• Required dosage
• Finished-product cost
• Overall product performance

This is particularly important when replacing an existing supplier or changing from one Brix specification to another.

Looking for Tomato Ingredients for Commercial Food Manufacturing?

For manufacturers looking for tomato puree, tomato paste or tomato concentrate for commercial food production, selecting the right specification should start with the application and finished-product requirements.

At SNR Foods, we work with food businesses looking for fruit and vegetable ingredients for different manufacturing applications.

For information about our fruit ingredient range, you can explore other fruit products or mango puree and concentrate.

You can also learn more about Alphonso mango puree and concentrate supply.

If you are evaluating tomato puree, paste or concentrate for your manufacturing requirements, inquire now to discuss your application, specifications and volume requirements.

Conclusion

The difference between 28/30 and 36/38 Brix tomato paste is primarily a difference in concentration, but the purchasing decision should go beyond the Brix number.

Manufacturers should evaluate the finished product, required tomato solids, viscosity, colour, flavour, processing conditions, dosage and total ingredient cost before selecting a specification.

For one manufacturer, 28/30 Brix may provide the right balance. For another, 36/38 Brix may be more suitable. The right specification is ultimately the one that consistently delivers the required performance in the finished product.

If you are looking to source tomato puree or concentrate for commercial food production, inquire now with SNR Foods to discuss your requirements.