how eg canned raviolis in sauce are prevented from getting super soggy after so many months or years


except, of course, they are already super soggy to begin with. But I’d imagined they would become even soggier, which they dont, even if you compare cans with wide ranging BBDs

In: 0

They mess with the chemistry…the amount of water that pasta can absorb is tied to, among other things, the acidity/alkalinity of the noodles and the sauce. An acid helps prevent the noodles over-absorbing. Not a coincidence that most of those canned pasta products are in tomato (acidic) sauce. They may also add specialized starches to the noodles to help stabilize them.