| 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 |
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