Product overview
Organic hot break tomato paste 26–28% NTSS is a concentrated tomato ingredient produced from certified-organic tomatoes using a hot-break process. The combination of moderate-to-high tomato solids and high-viscosity processing makes the format suitable for manufacturers that need both tomato concentration and substantial finished-product body.
It can serve as a functional tomato base in ketchup, pizza sauce, pasta sauce, barbecue sauce, soups and prepared foods. In these systems, the paste contributes tomato solids, flavor and color while also supporting consistency and water management.
Atlas Global Trading Co. sources tomato ingredients through a multi-origin network of farms, processors and supply partners. We match the ingredient to the customer’s target NTSS, consistency requirements, organic certification, commercial pack format, technical documentation, destination and supply program.
Understanding the 26–28% NTSS program
NTSS refers to natural tomato soluble solids and is used in certain industrial tomato specifications to describe the concentration of naturally occurring tomato-derived soluble material. Buyers should confirm the contractual measurement basis and test method used by the selected processor.
A 26–28% NTSS program provides a concentrated tomato base while allowing manufacturers to select a lower solids level than higher-concentration hot-break programs where plant handling, dilution strategy or finished recipe design favor this range.
NTSS and °Brix terminology should not automatically be treated as interchangeable. Where a customer's formulation or purchasing specification is written in one measurement system, the required test basis should be confirmed before commercial approval.
Hot break functionality
Hot-break processing is generally selected where viscosity and body are key finished-product requirements. The processing approach helps retain more of the tomato structure associated with consistency, which can be useful in sauces requiring thickness, cling and water binding.
Actual application performance still depends on the specific processor, incoming tomato characteristics, concentration, consistency target and final recipe. For this reason, the hot-break designation should be reviewed together with a measurable consistency specification.
Specification focus
Buyers commonly specify NTSS together with consistency, color, pH, acidity, finish, microbiological limits and packaging. The approved technical sheet should clearly identify the relevant test methods and contractual ranges.
Bostwick consistency may be an important commercial parameter in hot-break tomato paste programs. Because test conditions and reporting conventions matter, buyers should specify the required method and target rather than comparing values without confirming how they were measured.
Color and finish can influence the visual quality of ketchup, sauces and prepared foods, while pH and acidity contribute to the finished sensory balance and may interact with the customer's process design.
Consistency and water binding
In ketchup and sauce systems, hot break tomato paste can provide a substantial contribution to body and help control the water phase of the formulation. This can support thickness, cling and resistance to visible separation depending on the complete recipe and process.
Final viscosity is affected by more than the incoming paste. Water addition, sugar or other soluble solids, salt, acid, hydrocolloids, mixing shear, heating conditions and other ingredients can all change the finished texture.
Manufacturers qualifying a new supply source should therefore test the paste in the complete formulation and under realistic production conditions.
Formulation and dilution
The paste can be diluted or blended with other ingredients to reach the required finished tomato-solids level. Accurate water addition helps maintain consistent yield, flavor intensity, color and viscosity from batch to batch.
When changing from another NTSS or concentration program, manufacturers should recalculate paste and water additions rather than making a simple weight-for-weight substitution.
Pilot or plant trials are especially useful when the new source differs in consistency, processing origin or specification method from the ingredient it replaces.
Typical applications
- Ketchup and tomato condiments
- Pizza sauce and pizza topping systems
- Pasta and culinary sauces
- Barbecue sauce and thick dipping sauces
- Soups and concentrated soup bases
- Prepared meals and industrial tomato bases
Aseptic packaging and plant handling
Organic hot break tomato paste in this solids range may be supplied in aseptic drums, larger bulk containers or other industrial formats, depending on processor capability and the selected commercial program.
Buyers should confirm net weight, liner and container configuration, palletization, storage conditions, shelf life and unloading method. Because hot-break paste can have substantial viscosity, receiving plants should also confirm compatibility with pumps, transfer lines and mixing equipment.
Organic program controls
Organic certification is a core part of the product specification. We confirm certification scope and supporting documentation for the selected processor, origin and supply lot, including relevant chain-of-custody records where applicable.
Buyers should provide the destination market and any customer-specific organic requirements during inquiry because accepted certification, documentation and labeling pathways can vary by market and commercial program.
Final organic claims should remain aligned with the approved ingredient, processor certification, supply documentation and destination-market requirements.