A composition of matter having the following chemical structure: $.Math.H_x{O}_{\frac{\left(x-1\right)}{2}}.Math.Z_y$ wherein x is and odd integer ≥3; y is an integer between 1 and 20; and Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between −1 and −3 or a polyatomic ion having a charge between −1 and −3.

A composition of matter having the following chemical structure: $.Math.H_x{O}_{\frac{\left(x-1\right)}{2}}.Math.Z_y$ wherein x is and odd integer ≥3; y is an integer between 1 and 20; and Z is one of a monoatomic ion from Groups 14 through 17 having a charge value between −1 and −3 or a polyatomic ion having a charge between −1 and −3.

Provided is vegetarian kimchi including 1 to 4 weight % sweet pumpkin and 0.1 to 0.5 weight % red ginseng extract.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

A method of washing a food product with a short-term, intense treatment solution. One example method generally includes: applying, using a short-term wash device, a short-term wash treatment solution to the food product; and applying, using a wash device coupled to the short-term wash device, a wash treatment to the food product such that the wash treatment rinses the short-term wash treatment solution from the food product, wherein: the short-term wash treatment solution is applied to the food product for a shorter duration than the wash treatment is applied to the food product; the short-term wash treatment solution is chemically different from the wash treatment; and the short-term wash treatment solution comprises an acidulant and a polyol.

The present disclosure is directed to a lid component for use with a jar and a band. The jar and band may be a mason jar and a band for a mason jar. The lid component is made of an air-impermeable material and is dimensioned and configured to be releasably attachable to the jar by the band and to seal a wide mouth opening of the jar in an air-tight manner. The lid component comprises a one-way valve adapted to allow gas to escape from the jar while, at the same time, prevent air from entering the jar, when the lid component is releasably attached to the jar. The one-way valve comprises a bottom opening and a protruding top wall. The lid component further comprises a sealing wall that extends radially outwardly from the bottom opening. The sealing wall is substantially flat.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.

A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the pickling cavity may be to receive food to be pickled. The pickling device may have a disc-shaped insert to be positioned in the pickling cavity and over the food to be pickled, a lid to be coupled to the first open end of the housing, and a positive pressure source to be removably coupled to the lid and configured to pressurize the pickling cavity during a pickling process without application of heat.

The disclosure discloses Lactococcus lactis subsp. lactis CCFM1018 and application thereof in preparation of food and medicine for excreting a plasticizer, and belongs to the technical field of microorganisms. The Lactococcus lactis subsp. lactis CCFM1018 not only is significantly better than the intestinal resident bacteria Escherichia coli and Enterococcus faecalis in terms of the effect of promoting the excretion of DEHP and MEHP, but also is better than the commercial strain Lactobacillus rhamnosus LGG. Therefore, the Lactococcus lactis subsp. lactis CCFM1018 of the disclosure can be used as an effective means to prevent and alleviate body damage caused by DEHP and MEHP, and does not have toxic or side effects of drugs. Lactococcus lactis subsp. lactis CCFM1018 can be used to prepare pharmaceutical compositions and fermented food for alleviating and preventing the toxicity of DEHP and metabolites thereof, and has a very broad application prospect.

The present invention comprises a novel natural yellow colorant system to enhance the appearance of pickled and/or fermented vegetable products. Individually all-natural yellow pigments failed light stability investigations in pickled and/or fermented vegetable products—either the yellow hue of the brine solution faded, or the pulp/skin of the vegetable turned white, or both. Surprisingly combinations of these same individual natural yellow pigments not only created brine hues and vegetable coloring comparable to FD&C Yellow #5 products but remained stable in accelerated light stability investigations designed to mimic the real-time shelf-life of the products.