The Core Ingredients: Tomato Concentrate and Water
At its most basic level, concentrated tomato juice is made by combining tomato concentrate and water. The process begins with sound, ripe tomatoes which are washed, sorted, and crushed. The resulting juice is heated to inactivate enzymes and prevent spoilage, then filtered to remove coarse parts like skins and seeds. This filtered juice is then evaporated to remove a significant portion of its water content, creating a thick tomato concentrate or paste. For the final juice product, this concentrate is later mixed with water to restore it to a juice-like consistency. The amount of water removed and later re-added is carefully managed to maintain the essential composition and quality of the final product.
The Concentration Process: Hot Break vs. Cold Break
There are two main methods for creating tomato concentrate, which can impact the final product's characteristics, like viscosity and flavor:
- Hot Break: This process involves heating the crushed tomatoes to a high temperature, around 100°C, for a short period. The high heat quickly deactivates pectin enzymes, which would otherwise break down the pectin responsible for the tomato's thick texture. This results in a thicker, more viscous concentrate, often used for ketchup and sauces.
- Cold Break: Here, the crushed tomatoes are heated to a lower temperature, typically between 65°C and 75°C. The lower heat allows for more pectin enzyme activity, leading to a thinner, less viscous concentrate. This concentrate is often used in products where a thinner consistency is desired, and is the basis for many concentrated tomato juices.
Comparison: Concentrate vs. Not from Concentrate
| Feature | Concentrated Tomato Juice | Not from Concentrate (NFC) Tomato Juice |
|---|---|---|
| Production | Fresh juice is heated, water is evaporated to create concentrate, then rehydrated with water. | Fresh juice is extracted, pasteurized, and packaged without removing water. |
| Shelf Life | Longer due to the concentration process, which reduces weight and volume for transport and storage. | Shorter, though pasteurization extends it beyond fresh-squeezed. |
| Flavor | Often has a more intense, robust, or cooked tomato flavor profile. Flavor packs may be added to restore some lost flavor compounds. | Tends to have a fresher, brighter, and less processed taste, closer to the raw fruit. |
| Nutritional Value | Generally similar to NFC juice if no extra sugars or preservatives are added, though some heat-sensitive nutrients may be reduced during processing. | Retains more of the natural vitamins and nutrients, especially heat-sensitive ones like Vitamin C. |
Common Additives for Flavor and Stability
After the concentrate is rehydrated with water, manufacturers add other ingredients for taste and to ensure product quality.
Salt
Sodium is a common addition to concentrated tomato juice, serving as both a flavor enhancer and a preservative. The amount of salt can vary widely between brands, which is why it is always wise to check the nutrition label. Some versions will have significantly less salt than others.
Acidity Regulators and Preservatives
- Citric Acid: This is a natural organic acid found in citrus fruits. It's added to tomato juice as an acidulant and preservative to help stabilize the product and enhance its tart flavor. Citric acid helps maintain a low pH, which is crucial for safety and extending shelf life.
- Vitamin C (Ascorbic Acid): Ascorbic acid is a naturally occurring vitamin, and it is often added to concentrated tomato juice to supplement the nutrient content lost during the heating process. This is especially important for meeting nutritional claims on packaging.
Conclusion
In its simplest form, concentrated tomato juice is a reconstituted product of tomato concentrate and water. However, commercial products typically include additional ingredients like salt for flavor and preservation, and citric acid for acidity and stability. Ascorbic acid is often added to restore Vitamin C content. While the core components are minimal, these additives are essential for ensuring a consistent, flavorful, and safe product that can be shipped and stored efficiently. Consumers can find variations in recipes between brands, with some including other spices or flavorings. For a deeper dive into food production standards, the Codex Alimentarius provides comprehensive information on processed foods.
Understanding the Basics
- Tomato Concentrate: A paste made from tomatoes with a significant amount of water removed.
- Water: Added back to the tomato concentrate to reconstitute it into juice form.
- Salt: Included for flavor enhancement and as a preservative.
- Vitamin C (Ascorbic Acid): A common additive to replenish nutrients lost during processing and aid preservation.
- Citric Acid: A natural preservative and flavor enhancer that helps regulate acidity.
