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

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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

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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.