What Is Cold Break Tomato Paste?

What Is Cold Break Tomato Paste?

When food manufacturers purchase tomato paste, they may come across specifications such as cold break and hot break. These terms describe an important part of tomato processing and can influence the viscosity and performance of the finished tomato paste.

Cold break tomato paste is produced using a relatively lower-temperature processing approach that allows some of the natural pectinolytic enzyme activity in tomatoes to remain active for a period of time. This can result in a tomato paste with different viscosity and texture characteristics compared with hot break tomato paste.

For manufacturers producing ketchup, sauces, soups, ready-to-eat foods and other processed food products, understanding the difference between cold break and hot break tomato paste can help with better ingredient selection.

What Does Cold Break Mean in Tomato Processing?

In tomato processing, the term cold break refers to the temperature and processing conditions used after tomatoes are crushed or pulped.

Tomatoes naturally contain pectinolytic enzymes that can break down pectin. Pectin contributes to the structure and viscosity of tomato products.

During cold break processing, the crushed tomatoes are heated to a comparatively lower temperature, allowing greater enzyme activity before the product is further processed and concentrated.

This enzyme activity can break down some of the tomato's natural pectin structure. As a result, cold break tomato products generally have lower natural viscosity compared with products processed using a hot break method.

How Is Cold Break Tomato Paste Made?

The exact processing conditions can vary between processors and products, but the general process involves several stages.

1. Tomato selection: Suitable ripe tomatoes are selected according to quality and processing requirements.
2. Washing: The tomatoes are thoroughly washed to remove soil, foreign material and other contaminants.
3. Sorting: Tomatoes are inspected and unsuitable fruit is removed.
4. Crushing: The tomatoes are crushed to release the juice and pulp.
5. Cold break processing: The crushed tomato material is subjected to controlled heating at a relatively lower temperature than hot break processing. This allows more pectinolytic enzyme activity.
6. Refining: The tomato material is refined to separate seeds, skins and other unwanted particles from the tomato pulp.
7. Concentration: Water is removed from the tomato material under controlled processing conditions to achieve the required concentration.
8. Packaging: The finished tomato paste is packed according to the required commercial specification and packaging format.

Why Does Cold Break Processing Matter?

The main reason manufacturers pay attention to cold break processing is its effect on the natural pectin structure of the tomato.

Pectin contributes to the body and viscosity of tomato products. When more of the natural pectin structure is broken down during processing, the resulting product can have a thinner or less viscous consistency.

This characteristic can be useful for applications where the manufacturer does not require the high viscosity typically associated with hot break tomato paste.

Cold Break vs Hot Break Tomato Paste

Cold break and hot break tomato paste are not simply two different names for the same product. Their processing conditions can produce different functional characteristics.

Processing approach Lower-temperature processing Higher-temperature processing Enzyme activity More pectinolytic enzyme activity is retained initially Enzymes are rapidly inactivated Pectin breakdown Greater pectin breakdown Lower pectin breakdown Typical viscosity Generally lower Generally higher Texture Less naturally thick More body and thickness Potential applications Products where lower viscosity may be suitable Products where higher viscosity and body are important

The actual characteristics of a commercial tomato paste depend on the complete processing method, tomato raw material, concentration, formulation and product specification. Therefore, manufacturers should evaluate the finished ingredient rather than selecting solely on the basis of the words cold break or hot break.

What Is the Difference Between Cold Break and Hot Break?

The primary difference is the processing temperature and how quickly naturally occurring pectinolytic enzymes are inactivated.

With cold break processing, the enzymes have more opportunity to act on pectin before being inactivated. This can reduce the natural viscosity of the tomato material.

With hot break processing, the crushed tomatoes are exposed to a higher temperature quickly enough to substantially inactivate these enzymes. More of the natural pectin structure is retained, which generally results in a thicker and more viscous tomato product.

If you want to understand the alternative processing approach in more detail, read What Is Hot Break Tomato Paste?

Is Cold Break Tomato Paste Suitable for Ketchup?

Cold break tomato paste can be used in ketchup and other tomato-based products, but suitability depends on the manufacturer's formulation and viscosity requirements.

Ketchup manufacturers typically need to control characteristics such as:

• Tomato solids
• Viscosity
• Colour
• Flavour
• Acidity
• Texture
• Flow characteristics
• Finished-product stability

A cold break paste may be appropriate when the formulation is designed to achieve the required characteristics using a lower-viscosity tomato ingredient.

However, manufacturers should conduct application trials before replacing an existing tomato paste specification.

How Does Cold Break Affect Tomato Paste Viscosity?

Viscosity is one of the most important differences manufacturers may observe between cold break and hot break tomato paste.

Because cold break processing allows greater pectinolytic enzyme activity, more pectin can be broken down before the enzymes are inactivated. This generally results in a product with lower natural viscosity.

This does not mean that cold break tomato paste is lower quality. It means that the ingredient has different functional characteristics and may be better suited to specific formulations.

Manufacturers should therefore specify viscosity separately when purchasing tomato paste rather than assuming that the Brix specification alone determines thickness.

Does Brix Determine Whether Tomato Paste Is Cold Break?

No.

Brix and break processing are two different specifications.

Brix indicates the concentration of soluble solids, while cold break or hot break describes an important part of the thermal processing approach used for the tomato material.

For example, a manufacturer may evaluate tomato paste around the 28/30 Brix specification or the 36/38 Brix specification while also considering whether the product is cold break or hot break.

To understand 28/30 Brix in more detail, read What Does 28/30 Brix Mean in Tomato Paste?

You can also learn about 36/38 Brix tomato paste and how the higher concentration can affect formulation decisions.

Cold Break Tomato Paste vs Tomato Puree

Tomato puree and tomato paste are related tomato ingredients, but they are not necessarily interchangeable in industrial formulations.

Tomato puree generally has a lower concentration than tomato paste, while tomato paste is produced by removing more water and concentrating the tomato solids.

For a broader explanation, see What Is Tomato Puree and How Is It Made?

Cold Break Tomato Paste vs Tomato Concentrate

The terms tomato paste and tomato concentrate can sometimes be used differently depending on the product specification and market. Manufacturers should therefore look at the actual technical specification rather than relying only on the product name.

Factors such as Brix, viscosity, colour, pH, acidity, processing method and microbiological requirements should be evaluated when sourcing a tomato ingredient.

Learn more about the characteristics and production of tomato concentrate.

What Should Manufacturers Check Before Buying Cold Break Tomato Paste?

Food manufacturers should evaluate the complete technical specification before placing a bulk order.

1. Brix

Confirm the required Brix range based on the formulation and target tomato solids.

2. Viscosity

Check the viscosity specification because cold break paste generally has different viscosity characteristics from hot break paste.

3. Colour

Colour can have a significant effect on the appearance of ketchup, sauces and other tomato-based products.

4. Flavour

The tomato flavour profile should be evaluated through product samples and application trials.

5. pH and Acidity

These specifications can be important for formulation, processing and finished-product requirements.

6. Microbiological Requirements

Commercial food manufacturers should ensure that the ingredient meets their applicable microbiological and food safety specifications.

7. Packaging and Shelf Life

Packaging format and shelf life should match the manufacturer's storage, logistics and production requirements.

8. Supply Consistency

For industrial food production, consistent specifications from batch to batch are important for maintaining finished-product quality.

Should Manufacturers Choose Cold Break or Hot Break?

There is no universal answer.

The right choice depends on the desired characteristics of the finished product.

Cold break tomato paste may be suitable when a manufacturer wants a tomato ingredient with comparatively lower natural viscosity and the formulation is designed around those characteristics.

Hot break tomato paste may be more suitable when higher viscosity, body and pectin retention are important.

The best approach is to test the ingredient in the actual production formulation and compare the finished product before committing to a large-volume purchase.

Why Application Testing Matters

A tomato paste that performs well in one formulation may not provide the same result in another.

Before making a purchasing decision, manufacturers can evaluate cold break tomato paste through application trials covering:

• Viscosity
• Tomato flavour
• Colour
• Texture
• Processing behaviour
• Dosage
• Finished-product consistency

This gives product development and procurement teams a better understanding of whether the ingredient is appropriate for their specific application.

Conclusion

Cold break tomato paste is produced using a lower-temperature processing approach that allows greater activity of naturally occurring pectinolytic enzymes before they are inactivated. This can result in greater pectin breakdown and generally lower viscosity compared with hot break tomato paste.

For food manufacturers, cold break is not inherently better or worse than hot break. The appropriate choice depends on the required viscosity, texture, tomato solids, flavour, colour and processing requirements of the finished product.

When sourcing tomato paste, manufacturers should evaluate Brix and break type together with the complete technical specification. Application testing is also an important step before moving to bulk procurement.

If you are looking for tomato ingredients for commercial food manufacturing and want to discuss your specifications or requirements, inquire with SNR Foods.