| Offer No. 110130002 |
|
2023-3-26 |
| Title |
Tomato Paste Xinjiang Origin |
| Variety |
Tomato |
Type |
Puree |
| Country of Origin |
China-Mainland |
|
10000T |
| Specifications |
| Chemicals Physicals |
Brix (°Bx) |
>36
|
pH |
=4.2
|
Total Acidity(%) |
<9
|
Insoluble solid(°Bx) |
>36
|
Color Departure(%) |
|
Clarity(%) |
|
Turbidity(NTU) |
|
Stabilization(%) |
|
Pectin(+/-) |
|
Starch(+/-) |
|
|
| Microbial Indicator |
TPC(cfu/mL) |
<100
|
Coliform(MPN) |
<3
|
Yeast(cfu/mL) |
<20
|
Molds(cfu/mL) |
<20
|
Pathogen(%) |
|
TAB(cfu/10g) |
|
| Analysis Index |
Patulin(ppb) |
|
Potassium Ion(mg/kg) |
|
Sodium Ion(mg/kg) |
|
Pb(mg/kg) |
|
Fumaric Acid(mg/kg) |
|
Methamidophos(mg/kg) |
|
| Product Description |
| |
| Item
Inspection item Standard
Sensory
characteristics Color and luster Product should be uniformly bright tomato(red) color, free from discoloration
Impurity Shall be free from pits, skins, dirt and other foreign material
Apperance The sauce body is fine and smooth, bostwick is moderate, no additives
Physical &
Chemical
characteristics Brix 36-38%, 28-30% 30-32%, 28-30%
Break Cold break Hot break
Lycopene(mg/100g) >50 >50
Bostwick(cm/30sec) 6-9 3-6
Color A/B >2.1 >2.1
Howard Mold Count <50 <50
Total Acid(citric acid dry material) <10 <10
PH 4.0-4.4 4.0-4.4
Microbiological characteristics Total Plate Count cfu/g <100
Coliforms
MPN/g <3
Molds
cfu/g <20
Yeast
cfu/g <20
Heavy Metal As(Arsenic) mg/kg <0.1
Pb(Lead) mg/kg <0.5
Cu(Copper) mg/kg <5
Certifications Haccp, ISO, Kosher
Packaging In 220 liter aseptic bags in steel drum with easy open lid, about 235kgs net weight per drum, palletized 4 drums per pallet fixed with metal bands.
Storage Condition Sweep, Dry, Well ventilated, avoid insolation
Shelf Life 24 months from the production date under appropriate storage conditions
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| Quality system certification |
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