TS 1466 Tomato Paste and Puree

In the TS 1466 standard published by the Turkish Standards Institute (TSE), the component properties and limit values ​​that determine the quality of tomato paste and puree are explained. This standard does not cover tomato juice, ketchup, tomato sauce and similar tomato products.

Production and preparation of tomato paste, pepper paste, tomato paste, pepper puree and tomato / pepper-based edible products in accordance with the technique and hygienically, It describes the conditions and product specifications for processing, labeling, preservation, storage, transportation and placing on the market. This communiqué covers tomato paste, tomato puree, pepper paste, pepper paste, mixed paste, tomato or pepper-based edible products, but not ketchup.

For the purposes of this standard and communiqué,

• Tomato paste is obtained by separating the ripe, solid, red-colored and fresh fruits of the tomato plant from parts such as skin, seeds and fiber in accordance with the technique, by thickening the tomato pulp up to at least 28 percent brix (solid matter amount), excluding additional salt, and durable. Indicates the rendered product.
• Tomato puree refers to the product that is produced by processing the tomato pulp in accordance with the technique and whose brix is ​​at least 7 percent and maximum 20 percent, excluding added salt.
• Pepper paste is a mixture of fresh, ripe, firm, red colored, hot or sweet peppers, which is obtained by washing and mashing thoroughly, and then heating, separating or not separating their shell, seed, fiber, etc., until the brix of the pepper pulp, excluding additional salt, is at least 18 percent, and refers to the product made durable.
• Pepper puree refers to the product that is produced by processing the pepper pulp in accordance with the technique, and the amount of water-soluble dry matter (brix) is at least 9 percent and not more than 15 percent, excluding added salt.
• Pulp refers to the product obtained by crushing the edible parts of the fruit or vegetable without separating the juice, peeling or whole.

Our organization also provides testing services for tomato paste and puree within the scope of TS 1466 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.