28–30 Brix 番茄酱：工业工厂应用指南

Tomato paste at 28–30% Brix is the most widely used “mid” grade in food B2B trade: enough concentration for economical dry-matter shipping, without the severe thermal load of concentrating to 38%, and compatible with pumping, mixing, and dilution lines in ketchup plants, repacking operations, and ready-meal factories. For industrial buyers, this Brix band is the balance point between cost per kilogram of NTSS, rheological behaviour (Bostwick), and formulation flexibility.

Iran’s extended harvest calendar (summer in the north and centre, autumn and winter in the south), high field-Brix processing tomatoes, and vacuum concentration lines support stable supply of 28–30 paste in 220-liter aseptic drums — and, in neighbouring markets, consumer cans. The gap between cold-store bulk and commercial aseptic paste, thermal break type, and COA alignment with ISIRI 761 and destination customs rules is the basis for low-risk contracts.

1. Position of 28–30 Brix paste in the supply chain

In food-industry supply chains, 28–30 Brix paste is usually classified as double concentrate (Standard commercial concentrate): roughly twice the soluble solids of single-strength purée (~14–16%) for the same water volume. Under Codex CXS 57, products above 24% NTSS fall in the “tomato paste” family; in industrial trade, 28–30, 28–30, and 36–38 are the three main pricing steps. Grade 28–30 is often more practical than 36–38 for plants with limited pump or agitator capacity, or where the finished formula reaches 26–28% Brix; for long-haul export, 36–38 still wins on logistics, but 28–30 sees higher transaction volume in Iraq, Afghanistan, parts of the Gulf, and domestic sauce lines in Iran.

Harvest and processing calendar in Iran

Industrial tomato supply in Iran is multi-peak: peak summer harvest in central and northern provinces (Qazvin, East Azerbaijan, Golestan), with continued processing in the south (Fars, Bushehr, Hormozgan) in autumn and winter. At peak season, plants produce 28–30 paste with lower raw tomato cost; off-season contracts typically use prepayment or fresh-tomato index pricing. International buyers should align delivery windows with field quality (Howard) and colour uniformity (a/b).

Bulk in drum vs. aseptic and cans

• Cold bulk paste (Bulk / Frozen): After concentration into a bag inside a drum, without UHT sterilization; storage at −18°C or short chilled hold; suited to short lead times and plants with a freezing tunnel.
• 28–30 aseptic paste: Commercial sterilization, multilayer barrier bag in a 220-liter drum; shelf life up to 24 months at 10–25°C; main B2B export channel.
• Cans and consumer packs (27–29% with salt): Branded finished product; contract Brix with salt up to 1.5% differs from salt-free industrial NTSS; for wholesale importers, not pure industrial formulation lines.

RFQs must state explicitly “salt-free NTSS, 28–30 Brix, aseptic or bulk” so COA and HS codes match the actual shipment.

2. Hot Break vs. Cold Break (PME / PG and process)

Tomato pulp contains pectin-degrading enzymes: pectin methylesterase (PME) and polygalacturonase (PG). If not inactivated before concentration, pectin chains break down, structural viscosity falls, and Bostwick flow (30-second run) increases. The choice of thermal break temperature determines whether 28–30 paste suits thick ketchup or dilution and lighter colour.

Hot Break

Crushed pulp is brought immediately to 85–98°C; PME and PG are rapidly inactivated; natural pectin is preserved. Hot Break 28–30 concentrate is thick and dense; Bostwick @ 12 Brix is typically 3–6 cm flow — ideal for ketchup sauce, canned meat products, and pizza.

Cold Break

Pre-heater at 60–75°C; controlled enzyme activity; partial pectin hydrolysis; Bostwick 7–11 cm; brighter red colour and fresher aroma; suited to tomato juice, repacked home-style cans, and some soups.

Mixing Hot and Cold lots in one contract without disclosure disrupts the destination line formulation. Iranco helps match orders to Iranian plants running Hot Break or Cold Break lines.

3. Physicochemical specifications (NTSS, pH, a/b, and ISIRI 761)

The certificate of analysis (COA) for each 28–30 batch must carry numeric parameters, not qualitative descriptions. NTSS (natural soluble solids) is measured at 20°C by refractometer without added salt effect. Typical contract: 28–30% ±0.5. Natural tomato pH lies in 4.0–4.4; Iran’s national standard ISIRI 761 for paste recommends a maximum pH of 4.3 — higher pH increases incomplete sterilization risk in can repacking. Total acidity (as citric acid in diluted product) is usually 1.5–2.5% by weight.

Colour index a/b is measured on sample diluted to 12 Brix at 20°C. A minimum of 2.1 is common for industrial export; below 2.0 indicates immature fruit, processing delay, or scorch in the evaporator. Bostwick after dilution to 12 or 12.5 Brix is the contractual rheology criterion.

4. HMC, heavy-metal MRLs, and pesticides

Howard mold count (HMC)

The Howard test is run on sample diluted to 8.5 Brix and reports the percentage of microscopic fields containing fungal hyphae. Pasteurization kills live microbes but does not remove structural mold evidence. Under Codex CXS 57, FDA, and Eurasian protocols, the global ceiling is maximum 45%; higher readings classify the product as unfit for human consumption and trigger customs detention.

Black flecks and structural defects

Dark specks from scorched peel in the evaporator, char, or mechanical contamination are critical defects in light ketchup and white sauce. After filtration, dark particles larger than 0.5 mm should be zero or within contractual microscopic limits.

Pesticide residues (MRL)

• Control chlorinated, organophosphorus, and fungicide compounds (e.g. mancozeb, dimethoate, chlorpyrifos) per CAC/MRL and destination country rules.
• Sample the batch before loading; if in doubt, GC-MS / LC-MS at a third-party lab (SGS or equivalent).
• For export to the EU and some Gulf markets, multi-residue reporting in the COA or contract annex is recommended.

Heavy metals (MRL)

• Lead (Pb): Typical maximum 0.05–0.1 mg/kg.
• Cadmium (Cd): Maximum 0.05 mg/kg in many regulations.
• Arsenic (As): Maximum 0.1 mg/kg.
• Tin (Sn): In aseptic bag-in-drum, contact with tinplate is minimal; consumer cans often cite 50–100 mg/kg limits.

5. Applications in food manufacturing

28–30 Brix paste serves different lines as a source of dry matter, lycopene colour, and natural acidity. Hot or Cold Break must match the final processor.

For industrial ketchup, Hot Break 28–30 is often a rational substitute for 36–38 when the line dilutes easily and pumping cost for thicker paste is high; for long-distance export, the same formula may use 36–38 to cut freight.

6. Aseptic packaging and 220-liter drums

The B2B channel for 28–30 paste is aseptic bag-in-drum: after UHT and cooling, product is filled into a sterile multilayer bag inside a 220-liter steel drum with a ring closure. Typical net weight is 228–235 kg per drum (depending on exact density and Brix).

Aseptic bag layers

• 3–5 layer laminate: metallized PET or aluminium foil with LLDPE layers and sometimes EVOH as oxygen barrier.
• Oxygen transmission rate (OTR): Below 0.05–0.1 cm³/m²/24h; high OTR causes non-enzymatic browning and lycopene loss.
• Fitment: Connection to sterile filler; after fill, bag port is sealed with no air ingress.

220-liter drum specifications

• New steel drum, sheet thickness 0.8–1.0 mm, external rust protection and internal protective lacquer.
• Thick polyethylene liner outside the aseptic bag to prevent chafe at the drum rim.
• In professional packing, flex-cracking pads between pallet layers or under bottom drums absorb container vibration and reduce bag seam rupture risk.
• Metal ring and screw or lever lid for seaworthy sealing.

7. Logistics, shelf life, and storage

Aseptic 28–30 paste with an intact bag seal typically has 24 months commercial shelf life. Ideal warehouse: dry, ventilated, 10–15°C (or up to 25°C in temperate zones), away from direct sun. After opening the bag, rapid use on the production line is mandatory; short-term hold in a tank under nitrogen cover is possible but not covered in purchase contracts.

20-foot container loading (FCL)

• 80 drums of 220 liters per standard 20-foot container.
• Stowage: 4 drums high on 20 pallets (100×120 cm), polyester strapping and stretch wrap.
• Net paste weight: about 18.2–19.0 tonnes; total gross shipment with pallets and container: about 20–21.5 tonnes.
• On summer Gulf routes, some premium buyers use 10–15°C reefer containers to preserve a/b; aseptic allows general cargo, but extreme heat darkens colour.
• Hanging silica gel bags and pallet covers against container rain (condensation on warm-to-cold routes).

8. Export — HS codes and destination markets

Tomato paste and concentrate without vinegar fall in Chapter 20 of the harmonized system:

• HS 2002.90: Global heading for paste, purée, and concentrate.
• HS 2002.90.10: Common in Iran and regional declarations for high dry-matter paste (often above 28–30%).
• HS 2002.90.90: Other concentrated derivatives and industrial grades.

Proforma invoices should state: “Tomatoes prepared without vinegar, natural soluble solids, no added sugar or salt” (for pure industrial aseptic).

9. Pricing and origin competition

Price per tonne of 28–30 paste depends on structural variables, not only daily exchange quotes. Professional comparison uses “price ÷ contract Brix” (cost per NTSS percentage point).

Main cost drivers

• Fresh tomatoes: About 5 to 6 kg (sometimes up to 6.5) of processing fruit per 1 kg of 28–30 Brix paste — the largest cost share.
• Energy: Evaporator steam, UHT, and chillers; in Iran often competitive vs. Europe and Turkey.
• Packaging: New drum, 4-layer bag, HT pallet, and flex-cracking pads — USD 20–35 per drum difference between premium and economy grades.
• Seasonality: Lowest price at peak harvest (summer–early autumn); off-season contracts with tomato index or prepayment.
• Incoterms: EXW at plant vs. FOB Bandar Abbas / Amirabad / Anzali vs. CFR/CIF destination.

10. Ten-point checklist before order confirmation

1. Fix NTSS Brix 28–30% salt-free with laboratory tolerance (±0.5).
2. State Hot Break or Cold Break explicitly in the contract — no mixing batches.
3. Bostwick bands @ 12°Bx and 20°C aligned with thermal break type.
4. Minimum HunterLab a/b 2.1 (or 2.2 for premium grade).
5. HMC ceiling maximum 45% (or 35% for strict destinations).
6. pH and total acidity range per ISIRI 761 and destination.
7. Packaging: new steel drum, 4-layer bag, standard OTR, flex-cracking pads.
8. Batch COA + sealed 1–2 kg sample from the same lot; contractual dark-particle ceiling.
9. Consistent HS (200290 / subheading) on invoice, packing list, and certificate of origin.
10. Third-party loading inspection, 80 drums in 20-foot FCL, Incoterms and payment terms.

11. RFQ information for pricing

Quotes without technical specs lead to non-actionable prices. Include the following in your RFQ:

• Process type: Hot Break / Cold Break
• Target Brix: 28–30% NTSS, salt-free
• Minimum a/b and Bostwick @ 12°Bx
• HMC (Howard) ceiling
• Format: 220 L aseptic, expected net weight
• Volume: tonnes or number of 20-foot FCL (80 drums)
• Country, port, or border delivery point
• Incoterms (FOB, CFR, CPT border, etc.)
• Drum label language, halal, EAC or GSO if required
• Delivery window and payment terms (LC, prepayment)

12. Supply path from Iran and Iranco

Successful 28–30 paste procurement depends on Brix uniformity across drums, Bostwick match with ketchup or repack lines, aseptic bag seam integrity, and COA alignment with destination customs. Offer differences are not “price per tonne” alone; rheology profile and colour stability in reprocessing define plant margin.

Iranco is a B2B platform connecting international procurement teams with Iranian tomato processing plants. By specifying thermal break type, 28–30 Brix, Howard ceiling, a/b, drum count, and destination port, Iranco filters ISO- and HACCP-certified suppliers, facilitates lot-matched sealed samples with COA, and coordinates pre-shipment inspection when needed. Email info@iranco.com or use the contact form.

Analytical summary

28–30 Brix tomato paste is the balancing grade in food supply chains: enough dry matter for production economics, lower concentration thermal load than 38%, and compatibility with ketchup (Hot Break), can repacking (Cold Break), and meat products. Professional buying rests on numeric COA — NTSS, pH, a/b, Bostwick, HMC — and intact aseptic packaging, not catalogue photos.

Iran’s multi-season harvest and competitive tomato and energy costs give it a stable position in 28–30 paste for neighbours and Eurasian and Gulf markets. Clear contracts on HS 20029010, 80 drums per FCL, 24-month shelf life at 10–15°C, and origin comparison (Iran, China, Turkey, Egypt) reduce line stoppage and customs rejection risk. Iranco provides a structured path from RFQ to plant matching for importers and destination factories.

Frequently asked questions