Understanding the Difference Between Cold Break and Hot Break
Cold break and hot break are two different processing methods used in tomato paste production. The key difference lies in processing temperature, which directly affects viscosity, texture, and final application.
Choosing the right type is essential for achieving the desired performance in food manufacturing.
Key Differences at a Glance
| Factor | Cold Break | Hot Break |
|---|---|---|
| Processing | Lower temperature | Higher temperature |
| Viscosity | Higher | Lower |
| Texture | Thick, natural | Smooth, uniform |
| Pectin Level | Preserved | Reduced |
| Best Use | Thick sauces, ketchup | Juice, smooth sauces |
How Processing Temperature Affects Tomato Paste
✔ Cold Break Process
Lower temperatures preserve natural pectin, resulting in higher viscosity and a thicker final product.
✔ Hot Break Process
Higher temperatures deactivate enzymes quickly, creating a smoother and more uniform consistency.
Which One Should You Choose?
✔ Choose Cold Break If You Need:
- High viscosity
- Thick texture
- Better body for ketchup and sauces
✔ Choose Hot Break If You Need:
- Smooth texture
- Flowable consistency
- Products like juice or light sauces
Industry Applications
Cold Break
- Ketchup production
- Thick sauces
- High-viscosity food products
Hot Break
- Tomato juice
- Soup bases
- Smooth processed foods
Market Preferences
- Europe & North America
→ Both types used depending on application - Middle East & Africa
→ Increasing demand for cold break in sauce production - Asia
→ Growing demand for both types
Our Tomato Paste Solutions
We supply both cold break and hot break tomato paste for industrial use, including:
- 28–30 Brix
- 36–38 Brix
- 220L Drum and bulk packaging
👉 Explore our products to find the right solution for your production needs.
Need Help Choosing the Right Tomato Paste?
👉 Contact us for technical support, samples, and supply details.
