Tomato product and process to prepare the same

Abstract

The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products.

1 . A method of producing a tomato fraction, comprising the steps of:
 a) providing a tomato serum, which is substantially free from sucrose;   b) separating the serum into two or more portions: at least one first portion and at least one second portion whereby the at least one first portion is lower in lycopene than the at least one second portion;   c) concentrating the at least one first portion low in lycopene, to a Brix value of at least 10, degrees Brix;   d) fractionating the at least one first portion low in lycopene into at least one first primary fraction and at least one second primary fraction whereby the w/w ratio of tomato sugars to citric acid (S/C) of the at least one first primary fraction is lower than the at least one second primary fraction, and at least one second primary fraction a w/w ratio of tomato sugars to citric acid (S/C) higher than 10;   e) optionally, subjecting a primary fraction to a second fractionation step to prepare at least one first secondary fraction having a w/w ratio of tomato sugars to the combined amount of aspartic acid, GABA and proline (S/A-Ga—P) of at most 20:1, and at least one second secondary fraction having a w/w ratio of (S/A-Ga—P) higher than 20:1;   f) optionally, combining the at least one second primary fraction and the at least one second secondary fraction to form a tomato fraction having a w/w ratio of tomato sugars to citric acid of higher than 10:1.   
     
     
         2 . The method according to  claim 1  whereby the at least one first portion comprises of more than 5 g/L of potassium, by weight of the first portion. 
     
     
         3 . The method according to  claim 1  whereby the step b) of separating the tomato serum is carried out by ultrafiltration. 
     
     
         4 . The method according to  claim 1  whereby the step d) of fractionating is carried out by ion exclusion chromatography. 
     
     
         5 . The method according to  claim 4  whereby the ion exclusion chromatography is preferably carried out at a temperature of at least 40 degrees C. 
     
     
         6 . A tomato fraction obtainable by the method according to  claim 1 .