Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.Two basic attributes of tomato paste and other tomato-juice products are flow behaviour (mainly controlled by pectins) and colour (mainly due to lycopene). The combined action of two of the pectic enzymes in tomato, PME and PG, can degrade pectins and provoke a loss of consistency (lower apparent viscosity).
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