Al dente pasta is generally hydrated to the point that it is firm, but tender with some resistance when you bite into it. It is challenging to achieve al dente pasta texture in shelf stable prepared meals due to overhydration of the pasta that may occur during processing and storage of pasta in high moisture sauces. As a result, the typical texture of pasta in shelf stable prepared meals is described as “gummy” and is undesirable to consumers.
We are searching for materials or processes that can create a barrier to prevent pasta from hydrating too quickly or a processing technique that preserves the al dente texture of pasta throughout high-heat processing (i.e. retort) in high-moisture sauces for shelf-stable products.
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