Forms and Processing Method
Tomato powder is produced by either spray drying or drum drying. The method determines solubility, colour retention and how the powder behaves in your process — specify it, do not leave it to the supplier.
Typical Specifications
Lycopene and colour value are the parameters buyers normally check, since both correlate with the visual impact the powder delivers in the finished product.
On specifications: the figures above reflect standard industry specifications for this product. Your actual batch values are confirmed on a NABL-accredited Certificate of Analysis issued against your specific lot — provided with every shipment, and with sample orders before you commit to bulk. We do not ask buyers to take a specification on trust.
Storage and Handling — What Buyers Get Wrong
Tomato powder is hygroscopic: it absorbs atmospheric moisture readily, and once it does it cakes and loses flow. Most quality complaints trace to storage, not to the material as shipped.
We ship in moisture-barrier packaging as standard. Anti-caking agents are not added unless you specifically request them.
Documentation — Handled End to End
We prepare the full document set and hand over originals within 24 hours of the Bill of Lading date.
HS Code 2002.90. FSSC 22000 / ISO 22000 certified processing available on request.
How Ordering Works
MOQ is discussed at order stage based on form and destination. Payment by advance TT, LC at sight, or DP/DA case by case.
Buyer Questions
What is the difference between spray dried and drum dried tomato powder?
Spray dried powder is fine, free-flowing and highly soluble, which suits instant soups, sauces and seasoning blends where the powder must disperse fully. Drum dried material is coarser with a deeper colour, and is generally preferred for bakery, snack seasoning and extruded products. Specify the method at enquiry stage, because the two behave differently in process.
Why does tomato powder cake, and how do I prevent it?
Tomato powder is hygroscopic, meaning it readily absorbs moisture from the air. Once it does, it cakes and loses flow. Keep it sealed, store below 25 degrees Celsius away from humidity and steam sources, and rotate stock on a first-in-first-out basis. We ship in moisture-barrier packaging, but storage at your end determines shelf performance.
Is anti-caking agent added to tomato powder?
Not as standard. We supply tomato powder without additives. Anti-caking agents can be added where your process specifically requires them, in which case the agent and inclusion rate are stated on the specification and Certificate of Analysis.
What HS code applies to tomato powder?
Tomato powder is exported from India under HS Code 2002.90, covering tomatoes prepared or preserved otherwise than by vinegar or acetic acid. We declare the correct code on all shipping documents.
What shelf life does tomato powder have?
Typically 12 to 18 months from the date of manufacture when stored sealed in dry ambient conditions below 25 degrees Celsius. Shelf life is significantly reduced by exposure to humidity, heat or light, so storage conditions at destination matter as much as the specification at dispatch.
Can I get a sample with a COA before bulk?
Yes. Sample orders carry the same NABL-accredited Certificate of Analysis standard as bulk shipments, so you can verify moisture, colour, microbiology and pesticide results against your own requirements before committing.
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