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Freshline® Modified Atmosphere Packaging (MAP) Gas Selector: find out your optimum gas mix

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Fresh Pasta Products

Fresh Pasta Products

Food items: Capelli, Fettucine, Funghini, Fusilli, Linguine, Macaroni, Pasta shells, Spaghetti, Tagliarini, Tagliatelle, Trenette, Tubetti, Vermicelli, Zitioni,
other items

Recommended gas mixture

50% CO2
50% N2
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The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here.

Storage temperature
Legal maximum*: 8° C
Recommended: 0° C to +5° C

Achievable shelf-life
In air: 1-2 weeks
In MAP: 3-4 weeks

Principle spoilage organisms and mechanics
Yeasts and moulds, colour change (green to brown/grey) for green pasta.

Food poisoning hazards include
Staphylococcus aureus, Bacillus species.

Typical MAP machines
TFFS – Thermoform-fill-seal
PTLF – Preformed tray and lidding film
HFFS – Horizontal form-fill-seal
VFFS – Vertical form-fill-seal

Typical types of package
Retail: Tray and lidding film, Tray inside pillow pack, pillow pack

Examples of typical MAP materials

Lidding and/or pillow pack film:

Fresh Pasta ProductsThe principal spoilage mechanisms affecting fresh pasta are yeast and mould growth, due to the lower a w of these products.

For green fresh pasta, it may be desirable to exclude light in order to reduce undesirable light-induced oxidative discoloration. Hence, light barriers such as colour printed, pigmented or metallised films are commonly used.

As with all other MA packed food products, the maintenance of recommended Storage temperatures and good hygiene and handling practices will help to minimise food poisoning hazards. MAP can significantly extend the shelf-life of pasta. CO2/N2 gas mixtures are used to inhibit microbial growth and any possible harmful oxidative reactions. A gas/product ratio of 2:1 is often used. Pasta varieties having lower a w values will tend to have longer shelf-lives in both air and under MA.

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* The Food Safety (Temperature Control) regulations 1995 states that the maximum Storage temperature for chilled perishable foods is 8°C. There will be flexibility to vary this when scientifically justified. For legal temperature storage requirements, please contact the Campden and Chorleywood Food Research Association.