Sea saltSea salt is salt that is produced by the evaporation of seawater and saltwater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea salt has been dated to prehistoric times. Commercially available sea salts on the market today vary widely in their chemical composition. Although the principal component is sodium chloride, the remaining portion can range from less than 0.2 to 10% of other salts.
BriningIn food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice.
CanningCanning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association.
PorkPork is the culinary name for the meat of the pig (Sus domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe.
Mineral (nutrient)In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (carbon, hydrogen, oxygen, and nitrogen) (CHON), are usually not included in lists of major nutrient minerals (nitrogen is considered a "mineral" for plants, as it often is included in fertilizers). These four elements compose about 96% of the weight of the human body, and major minerals (macrominerals) and minor minerals (also called trace elements) compose the remainder.
Food preservationFood preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.
HalideIn chemistry, a halide (rarely halogenide) is a binary chemical compound, of which one part is a halogen atom and the other part is an element or radical that is less electronegative (or more electropositive) than the halogen, to make a fluoride, chloride, bromide, iodide, astatide, or theoretically tennesside compound. The alkali metals combine directly with halogens under appropriate conditions forming halides of the general formula, MX (X = F, Cl, Br or I). Many salts are halides; the hal- syllable in halide and halite reflects this correlation.
Salting (food)Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
EvaporiteAn evaporite (ᵻˈvæpəˌraɪt) is a water-soluble sedimentary mineral deposit that results from concentration and crystallization by evaporation from an aqueous solution. There are two types of evaporite deposits: marine, which can also be described as ocean deposits, and non-marine, which are found in standing bodies of water such as lakes. Evaporites are considered sedimentary rocks and are formed by chemical sediments. Although all water bodies on the surface and in aquifers contain dissolved salts, the water must evaporate into the atmosphere for the minerals to precipitate.
AlumAn alum (ˈæləm) is a type of chemical compound, usually a hydrated double sulfate salt of aluminium with the general formula XAl(SO4)2·12 H2O, where X is a monovalent cation such as potassium or ammonium. By itself, "alum" often refers to potassium alum, with the formula KAl(SO4)2·12 H2O. Other alums are named after the monovalent ion, such as sodium alum and ammonium alum. The name "alum" is also used, more generally, for salts with the same formula and structure, except that aluminium is replaced by another trivalent metal ion like chromium^III, and/or sulfur is replaced by another chalcogen like selenium.
