Hot Break vs Cold Break Tomato Paste: Full Comparison, Differences, and Applications

Understanding the difference between hot break vs cold break tomato paste is essential for buyers, food manufacturers, and product developers. Both processing methods create high-quality tomato paste, but they differ in temperature, viscosity, enzyme activity, flavor, and ideal applications.
This guide explains the difference between cold break and hot break tomato paste, helping you choose the best option for your formulation.

What Is Hot Break Tomato Paste?

Hot break tomato paste is produced by heating crushed tomatoes quickly to 85–100°C. This process deactivates enzymes, especially pectinase, resulting in a thicker, more stable, high-viscosity paste.

Key Features of Hot Break Tomato Paste

• High viscosity
• Strong color stability
• Minimal separation
• Cooked, concentrated flavor
• Suitable for products requiring body and texture
• If you want to learn more about Hot break you can click here

What Is Cold Break Tomato Paste?

Cold break tomato paste is processed at a lower temperature, typically 65–75°C. Enzymes remain partially active, creating a lower-viscosity paste with a fresher tomato aroma.

Key Features of Cold Break Tomato Paste

• Lower viscosity
• Fresh, bright tomato flavor
• Easy to dilute and mix
• Better for beverages or smooth sauces
• If you want to learn more about Cold break you can click here

Hot Break vs Cold Break Tomato Paste: What’s the Difference?

Below is a quick overview of the main differences between cold break and hot break tomato paste, helping you understand exactly how they perform in various applications.

1. Processing Temperature

• Hot break: 85–95°C
• Cold break: 65–75°C

Higher temperature = thicker texture; lower temperature = fresher flavor.

2. Viscosity

• Hot break: High
• Cold break: Low to medium

Viscosity is one of the core differences in the hot break vs cold break comparison.

If you want to learn more about Viscosity you can cilck here .

3. Enzyme Activity

• Hot break: Enzymes completely inactivated → stable structure
• Cold break: Enzymes active → lighter body and greater fluidity

4. Color & Flavor

• Hot break: Deep red, cooked flavor
• Cold break: Brighter flavor, fresh tomato aroma

5. Ideal Applications

Hot Break or Cold Break—Which Should You Choose?

Choose Hot Break Tomato Paste If You Need:

• High viscosity
• Thick texture
• Strong color retention
• Stability during long cooking

Best for: ketchup, thick sauces, concentrated pastes, spreads.

Choose Cold Break Tomato Paste If You Need:

• Fresh tomato aroma
• Easy dilution
• Smooth liquid applications

Best for: juice, soups, light sauces, beverage-type mixes.

Cold Break vs Hot Break Tomato Paste: Summary

• Hot break = thick, stable, concentrated
• Cold break = fresh, fluid, aromatic
• The right choice depends 100% on your final product application

This optimized overview helps ensure your product achieves the correct texture, flavor, and performance.

Buy Hot Break or Cold Break Tomato Paste (HB 30–32% / CB 28–30% / 36–38%)

We supply premium industrial tomato paste in:

• 220L aseptic drums
• Bag-in-box
• Tin cans (70g–3kg)
• Private label options

All products come with:

• ISO, HACCP, BRC
• Halal & Kosher
• SGS inspection available

📧 Contact us for a fast quotation: info@taichysupply.com
🌐 https://www.taichytomato.com/