The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention relates to a food for enhancing mucosal immunity comprising black vinegar garlic as an active ingredient.

The present invention relates to a composition for improving skin condition comprising a fermented pearl product. More specifically, the present invention provides a composition for improving skin condition which uses a fermented pearl product having remarkably increased ingredients such as amino acids, polyphenol, and organic calcium content, and has a remarkably enhanced skin condition-improving effect such as activity of inhibiting melanin production, and promoting differentiation and exfoliation of keratinocytes, as compared with conventional pearl extracts.

The present invention provides a solid, non-hygroscopic curing agent in a powdered/granular form easy to use, handle and optionally reconstitute, comprising a plant-based nitrite derived from a concentrated liquid extract obtained from plant material selected from Beet, radish, onion, celery and chicory leaf. In particular, it relates to a plant-based nitrite derived from a concentrated liquid extract obtained from plant material celery. The non-hygroscopic powder/granular agent has an excellent solid-state stability, longer shelf-life, easy to package and store. It can be used to preserve or cure meat or meat products and also has other applications in the food industry.

The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.

The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.

The metal-supported zeolite for alcoholic beverages of the present invention is a zeolite that carries a metal component, wherein the metal component is silver, and the zeolite is at least one selected from a beta-type one and a Y-type one. The metal-supported zeolite is for removing unwanted components contained in alcoholic beverages.

Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.

Disclosed are Rhodotorula capable of efficiently degrading ethyl carbamate and application thereof, belonging to the technical field of food biotechnology. The present disclosure provides Rhodotorula DL-XSY01 capable of efficiently degrading ethyl carbamate (EC), with a preservation number being CGMCC No. 23534. The Rhodotorula DL-XSY01 is screened, identified, activated, fermented, and embedded to obtain an EC degradation preparation. The strain DL-XSY01 obtained by the present disclosure is prepared into a degradation agent after embedding, which can be used for removing EC in fermented foods. Furthermore, the present disclosure utilizes the degradation agent derived from strain DL-XSY01 to eliminate EC from various food systems. It demonstrates significant EC removal efficacy, low production costs, ease of use, and easy removal from food systems. Thus, it finds wide applicability in fermented foods such as alcoholic beverages, fermented dairy products, soy sauce, and vinegar.