Moisture barrier technology for enhanced pasta shelf stability

Overview

This innovative technology introduces a moisture barrier solution for pasta, combining pre-gelatinized starch, hydrocolloids, and pre-cooking techniques. The aim is to mitigate the negative effects of high-temperature processing by minimizing water retention capacity in proteins, thereby preserving the texture and quality of shelf-stable pasta products. This approach ensures the pasta maintains its desired consistency and appearance throughout its shelf life.

Technical specifications

Key features:

• Pre-gelatinized starches: Used at concentrations of 5-10%, they help maintain pasta texture by reducing moisture absorption during processing.
• Hydrocolloids (e.g., Guar Gum): Applied in 0.5-1% of semolina weight, these additives further enhance the pasta's ability to retain its structural integrity under high temperatures.
• Pre-cooking technique: This method improves pasta texture and extends its shelf life by reducing excess moisture retention.

Application parameters:

• Experimentation involves 180 different application combinations, optimizing the formulation and processing conditions to ensure maximum efficacy.

Technology readiness level

This technology is at TRL 8, indicating that it has been thoroughly tested and validated in relevant environments, ready for commercial deployment and scaling in the food processing industry.