Tomato Paste Brix Explained: Understanding 18%, 22%, 28% and 30% Tomato Paste

 

On every tomato paste specification sheet, one number sits above all the others: Brix. Whether you are sourcing bulk 28/30 Brix paste for a ketchup line, 22-24% for a private-label sauce base, or 18-20% packs for food service, Brix drives your recipe math, your yield, your freight costs and the consistency of your finished products. Yet many buyers sign off on this number without fully understanding what it controls. This buyer's guide explains what Brix means in tomato paste, how the standard 18%, 22%, 28% and 30% grades compare, how Brix is measured and diluted, and which quality parameters you should specify alongside it.

 

What Is Brix in Tomato Paste?

Brix (°Brix) is a measure of soluble solids expressed as a percentage by weight. One degree Brix means one gram of dissolved solids per 100 grams of product. In tomato paste, the reading is taken with a refractometer, and the value reflects the naturally occurring solids of the tomato: mainly sugars (glucose and fructose), along with organic acids such as citric and malic acid, minerals, amino acids and soluble pectin.

Brix is therefore a reliable proxy for how concentrated a tomato paste is, but it is not a pure sugar measurement, and it is not the same as °Baumé, an older scale still seen on some European specifications (1°Bé is roughly equivalent to 1.8°Brix). Because Brix must come from the tomato itself, genuine tomato paste carries only natural tomato soluble solids; a good supplier states the minimum Brix and the test method on its certificate of analysis.

Internationally, processed tomato concentrates are referenced against standards such as Codex STAN 57. In the United States, FDA regulations (21 CFR 155.191) define tomato paste as a product with 24% or more natural tomato soluble solids; between 8% and 24%, the same product classifies as tomato puree. These thresholds matter when you label your finished goods, classify them for customs and defend your quality claims.

 

The Standard Brix Grades: 18%, 22%, 28% and 30%

Commercial tomato paste is traded in a handful of concentration bands. The table below summarises the grades you will encounter most often when sourcing.

 

 

Note the distinction between 28% and 30%: a "28/30 Brix" contract normally means the product falls within the 28.0-30.0% band. At equal quality, 30% paste gives you more solids per drum or aseptic bag, which usually translates into better freight economics and a slightly higher price per tonne of paste, but a comparable or better price per tonne of solids. When comparing supplier quotes, always normalise to cost per unit of soluble solids, not cost per tonne of paste.

 

Why Brix Matters to Buyers

Yield and recipe math. Your formula is written around a target Brix. If your incoming paste is off-spec, every batch of sauce or ketchup changes in viscosity, sweetness and cost. Dilution math is simple once you understand Brix (see below), but it must be managed deliberately, not absorbed as a silent variation.

Freight and storage. A container holds a fixed volume, not a fixed weight of solids. Shipping 30 Brix instead of 22 Brix moves roughly 30% more tomato solids per container at a similar container cost. Over a year of steady production, that difference is substantial.

Consistency and quality claims. Processors and retailers measure finished products for label compliance. A stable, in-band Brix from your supplier keeps rework rates low and your brand claims defensible.

Contract and customs compliance. Brix is usually a contract parameter with an agreed tolerance (for example ±1.0°), and it influences product classification, tariffs and destination-market definitions. A certificate of analysis per batch, verified by third-party inspection where required, protects both sides.

 

How Tomato Paste Brix Is Measured

Brix is measured refractometrically: a few drops of the paste are placed on the prism of a refractometer, and the refractive index is converted to percent soluble solids, standardised at 20°C with temperature compensation. The refractometric method (for example AOAC 970.59) is the reference used by most commercial laboratories.

For bulk purchasing, agree in advance on the testing protocol: who samples (you, the supplier, or a third-party inspector such as SGS or Bureau Veritas), how many drums or bags are sampled per lot, and what happens if the lot falls below the agreed band. Most reputable suppliers issue a certificate of analysis for every production batch.

 

How to Dilute Tomato Paste to Your Target Brix

The formula is straightforward: water to add (kg) = paste weight (kg) x (current Brix / target Brix - 1).

Example: to turn 1,000 kg of 28 Brix paste into a 20 Brix sauce base, add 1,000 x (28 / 20 - 1) = 400 kg of water, giving 1,400 kg of 20 Brix base. The same solids are now spread through a larger, lower-cost batch; that is the yield arithmetic behind buying concentrated paste.

 

 

In practice, industrial users dilute with hot water or tomato juice inside the cooker and re-check Brix continuously. For laboratory work, weigh rather than measure by volume: Brix is defined by weight.

 

What Brix Does Not Tell You: Quality Parameters to Specify

Brix measures the quantity of solids, not the quality of the product. Two pastes at the same Brix can differ dramatically in colour, viscosity and flavour. Add these parameters to your specification:

• Colour: usually expressed as a Hunter a/b ratio; bright red, high ratios are preferred for ketchup and pizza applications.

• Consistency: Bostwick flow (cm per 30 seconds) quantifies viscosity. Hot-break processing preserves pectin and gives thicker paste; cold-break processing gives brighter colour and fresher flavour with lower viscosity.

• Hygiene and safety: Howard mold count limits, pH (naturally 4.0-4.5; many buyers specify ≤4.2 for ambient storage stability), heavy metals and pesticide residues.

• Sensory and identity: lycopene content, flavour profile, absence of off-notes, and honest labelling; genuine paste contains no added ingredients.

• Systems: certifications such as HACCP, BRC, Halal or Kosher, plus full traceability from farm to finished lot.

 

Which Brix Grade Should You Specify?

There is no universally "best" Brix; there is only the right Brix for your application:

• Ready-to-use retail packs and food service: 18-22% Brix keeps handling simple for end kitchens.

• Private-label sauce and ketchup base: 22-24%, or dilute from 28/30 in-house.

• Industrial sauce, pizza, soup and stew lines: 28/30 Brix is the efficient standard; buy concentrated and dilute to formula.

• Repacking and further concentration: 36-38% Brix minimises water, storage and freight.

Whichever grade you choose, the buying logic is the same: compare suppliers on cost per unit of soluble solids, agree the tolerance band in writing, and verify Brix on arrival before the load enters your tanks.

 

Sourcing Tomato Paste: What to Ask Your Supplier

A reliable tomato paste supplier should be able to answer these questions in writing:

• What Brix tolerance do you guarantee per lot, and what does your certificate of analysis cover?

• Hot break or cold break, and can you supply both?

• What is your production season, and how do you guarantee year-round volume and colour stability?

• Which certifications do you hold (HACCP, BRC, Halal, Kosher), and can you share audit reports?

• What packaging options do you offer (aseptic bags, drums, cans, sachets), and what is the shelf life under each?

• What are your MOQ, lead times and sample policy, including retained samples for arbitration?

As a reference point, Zasavor, the tomato products brand of the AHCOF group, is a Chinese manufacturer supplying tomato paste, tomato sauce and ketchup to buyers in 86+ countries, with an annual capacity of over 100,000 tonnes. Zasavor offers customisable concentration from 18% to 30% Brix, including the standard grades 22-24%, 24-26% and 28-30%, in both cold-break and hot-break processing, and packs paste in sachets, cans, drums and aseptic bags. Its tomatoes are sourced non-GMO from Xinjiang and Inner Mongolia, and the company is certified under HACCP, Halal and BRC, with a 95% flavour customisation rate for private-label programmes. Request specifications and samples at sales@zasavor.com or via WhatsApp at +86 13570974873.

 

Tomato Paste Brix FAQ

What does 28/30 Brix tomato paste mean? 

It means the paste contains 28.0-30.0% natural tomato soluble solids by weight; the standard bulk export grade, commonly called double concentrate. Buyers dilute it to their recipe Brix.

Is higher Brix tomato paste better? 

Not automatically. Higher Brix means more solids and better freight economics, but the right grade depends on your application, your dilution capacity and your quality requirements for colour, viscosity and flavour.

What is the difference between tomato paste and tomato puree? 

Under US FDA standards, paste contains 24% or more natural tomato soluble solids, while puree is 8-24%. In international trade the terms are also used by Brix band, so always confirm the exact solids with your supplier.

How do I measure the Brix of tomato paste? 

With a refractometer, standardised at 20°C, using the refractometric method (for example AOAC 970.59). For bulk loads, re-check on arrival and dilute by weight.

How much water do I add to 28 Brix paste to reach 20 Brix? 

Add 0.4 kg of water per 1 kg of paste: 1,000 kg of 28 Brix plus 400 kg of water yields 1,400 kg of 20 Brix.

What does double concentrated tomato paste mean? It refers to the concentration ratio: roughly 2 kg of fresh tomatoes yield 1 kg of paste, corresponding to approximately 28-30 Brix. Triple concentrate (36-38 Brix) corresponds to about 3:1.

 

Conclusion

Brix is the common language of the tomato paste trade. Understand what it measures, how the grades compare, how to dilute to your recipe, and which quality parameters travel alongside it, and you will source more confidently, compare quotes more fairly and control your finished product more precisely. Start with a clear specification, verify every lot, and work with suppliers who publish their Brix options and certifications openly.

Need a sample or a spec sheet? Contact the Zasavor team at sales@zasavor.com or WhatsApp +86 13570974873, or visit zasavorpure.com.