What is the difference between Double Concentrated Tomato Paste and ordinary ketchup?

Between the kitchens of Michelin restaurants and the kitchen counters of families, a red canned product called "Double Concentrated Tomato Paste" is causing heated discussions in the industry. As an upgraded version of traditional tomato paste, what technical breakthroughs does this double concentrated product have?

1. Process evolution at the molecular level
Traditional tomato paste (Tomato Paste) uses a thermal crushing process to control the water content below 76% through evaporation for 40-60 minutes. The double concentrated product uses low-temperature vacuum concentration technology to extend the evaporation time to 90 minutes at 45°C, and the final water content is reduced to below 68%. This process innovation makes the lycopene content per gram of the product reach 1.8 times that of ordinary products (laboratory test data: double concentrate 12.5mg/100g vs ordinary product 6.9mg/100g).

2. Exponential improvement of flavor matrix
"This is not a simple concentration superposition, but a revolution in flavor dimensions." Chef Chen Li demonstrated a blind test experiment on site: the borscht prepared with double concentrate showed a 23% higher sodium glutamate content than traditional products on the umami substance detector, and the concentration of the key flavor ingredient 2-methylbutyrate methyl ester increased by 41%. This difference comes from the enzymatic slow-release technology used in the concentration process, which can maximize the retention of flavor precursors in the tomato cell wall.

3. Efficiency revolution in professional fields
In the industrial application of catering, double concentrates show significant advantages. Taking a certain chain pizza brand as an example, after switching to double concentrate products, a single store saves 37% of storage space per month and reduces transportation losses by 15%. Its unique low-temperature film-forming packaging technology reduces the oxidation rate after opening by 40%, solving the industry pain point that the flavor decays 72 hours after the traditional iron can is opened.

4. Precision application of home cooking
For home users, Professor Zhang Weiqi suggested: "Ordinary tomato paste needs to add 5% sugar to balance the acidity, while double concentrate has a higher content of free glutamic acid, so only 3% sugar is needed to achieve a perfect balance." Experimental data show that when making spaghetti bolognese, using double concentrate can shorten the stewing time by 25%, while increasing the retention rate of polyphenols by 18%.

5. Scientific verification of health value
The latest research by the Italian Food Safety Authority (EFSA) pointed out that the bioavailability of beta-carotene in double concentrated tomato products increased by 27%, thanks to its special microencapsulation process. In the simulated digestion experiment, the total amount of antioxidants released by double concentrate was 34% higher than that of ordinary products, which provides scientific endorsement for the industry consensus that "concentration is nutrition".

Double concentration is not only a breakthrough in technology, but also the best interpretation of the "subtraction philosophy" of the food industry - using less to create more, which may be the eternal proposition of food evolution.