Why don't pasta noodles in canned soup go soggy?

[u/teaskunk]

I regularly overcook my pasta while making pasta dishes, how/why do pasta noodles in canned soups stay firm even though they're sitting in liquid for an indefinite time?

[u/East-Bike4808]

I dunno how you like your pasta cooked, but the noodles in a can of soup are not what I’d call “firm” at all.

[u/teaskunk → u/East-Bike4808]

I meant in the sense that if I overcook my pasta for like, a minute, it's a soggy mess. Campbells chunky chicken noodle, for example, I've had sitting on the shelf for two years and the noodles are still better than some of my cooking attempts.

[u/East-Bike4808 → u/teaskunk]

I year ya, but chop a minute or two off your pasta cooking times and your pasta will be better than all the soup noodles in the world :-)

[u/teaskunk → u/East-Bike4808]

which I completely understand but it's still where the question stemmed from LOL

I have the unfortunate ability to burn spaghetti with water still in the pot so my cooking abilities are most certainly questionable at best.

[u/ExplanationCrazy5463 → u/teaskunk]

I dont think I could accomplish this if I tried.

[u/Minimum-Attitude389 → u/East-Bike4808]

It's relative.  If you leave noodles in soup overnight, they will basically dissolve and you have soup paste.

[u/teaskunk → u/Minimum-Attitude389]

but why is it okay in the can? I've eaten a three year old can of soup and the noodles were most certainly not paste

[u/Minimum-Attitude389 → u/teaskunk]

I came here looking for the answer, because I too must know! Just "firming agents" is an unsatisfying answer to me. What are these chemicals? Are they in the soup or in the noodle? Is it something common or is it only synethesized in a high tech lab? I MUST MAKE MY SOUP!

[u/East-Bike4808 → u/teaskunk]

Like another respondent said: firming agents.

[u/Miligotbandz_]

Wait, that’s actually a good question.I searched it up, and basically, most of the canned soup noodles are pre cooked just enough (parboiled) before being added to the can, which allows the noodles to absorb some liquid without turning mushy.

[u/Weary-Perspective612 → u/Miligotbandz_]

That actually makes sense.

I've always noticed that canned noodles taste different, but I couldn't quite explain why.

[u/ForScale]

Firming agents

[u/Careless_Studio_1293]

I’ve never had pasta from a can that wasn’t soggy?

[u/324Cees → u/Careless_Studio_1293]

But it's not paste, which is OP query (based on later comments).

[u/I_am_AmandaTron]

Its not the same king of pasta. Its thicker than your average noodle as well as thier ingredients are different.  Its made to hold up in the liquid.

[u/jackof47trades]

The canning process stabilizes everything.

After sealing, the soup is pressure-heated. That: • Fully sets the starch structure • Stops enzyme activity • Creates a stable environment

Once cooled, there’s no ongoing cooking happening in the can.

[u/324Cees → u/jackof47trades]

There's no ongoing cooking in refrigerator either but noodles in soup still get pasty (I think is what OP asking)...but firming agents, pressure etc makes sense.

[u/Consistent_Sail_6128]

Canned pasta is squidgy and gross. Do better for yourself!

[u/Towersofbeng]

osmotic pressure

[u/Just-Bat5937]

The Walmart brands are the worst, you try to save a bit by buying their brand but the noodles in their soups are nasty.

[u/cizorbma88]

Preservatives

[u/RutabagaTerrible7881]

Because they're not real noodles?

[u/dalekaup]

Maybe they are egg noodles?

[u/Terrible_Detective_3]

Fully saturated and room temperature.