Tomato Seasoning
Tomato seasoning is a compound dry seasoning built around tomato powder, in which the concentrated fruit solids are blended with salt, sugar, an acidulant and savoury components to give a ready to dose tomato flavour system rather than a single ingredient.
The tomato fraction is spray dried or drum dried tomato paste, which carries the sugars, organic acids, glutamate and carotenoid pigments of the fruit in a free flowing form. Lycopene and beta carotene supply the orange to red colour, citric and malic acid the sharpness, and the naturally high free glutamate content contributes savoury depth. The blend is completed with salt, dextrose or sucrose, onion and garlic powder, paprika extract for colour stability, yeast extract or monosodium glutamate, and an anticaking agent such as silicon dioxide or tricalcium phosphate.
The seasoning is a red to orange free flowing powder or fine granule. Tomato powder is strongly hygroscopic and cakes rapidly once it takes up moisture, and the carotenoid pigments fade under light, heat and oxygen, so the seasoning is packed in moisture barrier film, frequently with nitrogen flushing, and stored cool and dry. It disperses in water and in oil based slurries without a separate wetting step.
We source bulk Tomato Seasoning from top China manufacturers for our partners. The manufacturer is in Guangdong. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Red to orange free flowing powder, free of foreign matter |
| Odour and taste | Characteristic cooked tomato aroma, sweet, acidic and savoury |
| Loss on drying | Not more than 5.0% |
| Sodium chloride | 25.0 to 45.0% |
| Tomato powder content | Declared per formula, not less than 10.0% |
| pH of a 10% solution | 4.0 to 5.0 |
| Particle size | Not less than 95% through 40 mesh |
| Total ash | Not more than 50.0% |
| Lead | Not more than 1.0 mg/kg |
| Arsenic | Not more than 0.5 mg/kg |
| Total plate count | Not more than 10,000 cfu/g |
| Yeast and mould | Not more than 100 cfu/g |
| Escherichia coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades divide first by tomato loading, since a topical snack seasoning built to be applied at a few percent of the product weight carries a far lower tomato powder fraction than a soup or sauce base intended for dilution in water. Producers quote the blend by its declared tomato powder content, by salt content, and by the colour value of the finished mix, usually measured as a reflectance reading or as lycopene content.
The second split is functional. Free flowing powder grades are dry blended and topically applied, agglomerated or granulated grades are chosen where dust in a dosing line is a problem or where instant dissolution in water is wanted, and oil dispersible grades carry part of the load on a fat or starch carrier for slurry application to fried snacks. Clean label versions built only from tomato powder, salt, sugar and vegetable powders are traded alongside standard versions that contain flavour enhancers, colours and anticaking agents. Organic and non genetically modified declarations are routinely available on the tomato fraction.
Applications
- Extruded and fried snack seasoning, applied dry or in an oil slurry to give a ketchup or tomato flavour coating
- Instant noodle and cup soup sachets, where the powder rehydrates into a tomato broth
- Dry sauce and gravy mixes, including bolognese and tomato pasta sauce bases reconstituted with water
- Seasoning for crisps and tortilla chips, where the acid and sugar balance drives the perceived tang
- Barbecue rubs and grilling seasonings, contributing colour and sweet acid notes alongside spice
- Retail seasoning blends and shakers for pizza, chips and roast vegetables
- Meat marinades and coated poultry products, where the sugars support surface browning during cooking
- Ready meal and rice bowl bases in central kitchen production, avoiding the water load of a wet paste
- Vending and instant beverage tomato drinks, where solubility and colour hold are the deciding properties
China Manufacturers of Tomato Seasoning
Top Tomato Seasoning manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States tomato powder and the salt, sugar and spice components of the blend are food ingredients rather than food additives, and the flavour enhancers usually present, monosodium glutamate and the disodium salts of inosinic and guanylic acid, are generally recognised as safe for use in food. The food additive regulations in 21 CFR Part 172 permit silicon dioxide and tricalcium phosphate as anticaking agents, subject to the stated use limits, and 21 CFR Part 73 lists paprika and paprika oleoresin as colour additives exempt from certification. Ingredient declaration follows 21 CFR Part 101.
In the European Union the seasoning itself carries no E number, but each additive within it keeps its own identity under Regulation (EC) No 1333/2008, with silicon dioxide as E 551, tricalcium phosphate in the E 341 group, citric acid as E 330 and paprika extract as E 160c. Any flavouring fraction falls under Regulation (EC) No 1334/2008. Codex maintains a standard for processed tomato concentrates that governs the paste from which the powder is made, along with the general standards for food additives, contaminants and labelling that apply to the finished blend.
Manufacturing Process
The tomato fraction is made first. Ripe fruit is washed, sorted and chopped, then heated in a hot break or cold break step that sets the pectin behaviour and therefore the viscosity of the eventual paste. The pulp is passed through a pulper and finisher to remove skin and seed, then concentrated in a multiple effect vacuum evaporator to a paste of high soluble solids. The paste is diluted back, blended with a maltodextrin or starch carrier because the sugar rich concentrate is otherwise too sticky to dry, and spray dried, or alternatively drum dried and milled into flakes and powder.
Blending follows. The tomato powder, salt, sugar, acidulant, savoury components, spice powders and anticaking agent are weighed against the formula and mixed in a ribbon or paddle blender, with the minor components pre blended into a premix so they distribute evenly at low addition rates. Where a granule is wanted the mix is passed through a fluid bed agglomerator with a fine water or binder spray and dried back. The blend is sieved, checked through a metal detector, and packed into moisture barrier bags or lined drums, commonly under nitrogen.
