Application Bulletin APYF10
Quadro Ytron
 

DISPERSING TOMATO PASTE INTO WATER
 

Background

Tomato sauces are used in many products including frozen foods, pasta sauces and pizza toppings, etc. A typical tomato sauce would be based on sieved or whole tomatoes, and/or tomato paste. It would also contain water, sugar, vinegar, salt and seasoning.

Tomato ketchup/sauces are manufactured from tomato paste. Premium quality ketchups with a high solids content derive their viscosity from a combination of water retention of the fibrous strands in the paste and the gelling effect of pectin found naturally in tomatoes.

In one particular case, a 12% net total solids (NTS) solution of tomato paste was produced from dilution of a 31% NTS paste (600,000 cps) with no variation in color.

Quadro Ytron Performance

The Y Jet Mixer dispersed and blended the 31% NTS tomato paste in minutes to produce a lump-free, homogeneous solution with excellent color and texture. The low shear action of the Jet Mixer ensures the natural pectin and fibres remain undamaged.

The paste slowly pumped directly from a tote to the bypass assembly for sub-surface addition into the action area of the mixer. The mixer quickly and efficiently blended the paste homogeneously into the solution without the use of additional heat.

The time to produce a 200 gallon batch was reduced from 45 minutes with a conventional mixer to approximately 5 minutes with the Y Jet Mixer.

Summary

The Quadro Ytron Y Jet Mixer reduces the time to disperse and blend tomato paste into water, without pectin damage, in ambient temperature water, and to a better quality than traditional mixing methods. The Ytron equipment's versatility, cleanability, simplicity, and low maintenance make it ideal for use in food and related industries.