Experiments conducted have shown that with the help of oxygen absorbers pre-cooked noodles can be kept fresh as new for as many as 180 days. Food packets containing noodles always have an oxygen absorber sachet attached in order to avoid gas flushing, vacuum packing, and additives.


The oxygen absorbers used for the pasta much act rapidly and start absorbing oxygen immediately as they placed in the storage area.For preventing oxygen degradation in pasta products, which are known to have a high residual air volume, the ideal oxygen absorbers is 2000 cc oxygen absorber. Around 5-6 of these may have to be used to bring about an oxygen-free environment.