Liquid smoke

Liquid smoke

Liquid smoke, or smoke condensates, are produced through the controlled burning of wood chips or sawdust. The resulting smoke is passed through water, which captures and dissolves the smoke-flavored components in solution. This base can be condensed and modified through many methods to develop a wide range of smoke flavors.

afety

During the manufacturing process of smoke condensates, tar and ash are removed from the solution. By removing the tar from solution, the carcinogen level can be reduced considerably.Fact|date=December 2007 This process can theoretically make "smoking" with smoke condensates significantlyFact|date=December 2007 safer for consumers than traditionally-smoked foods (exposing meat, fish, or cheese to freshly combusted wood smoke).

However, the European Food Safety Authority is investigating the safety of liquid smoke as a food flavoring [ [http://www.rdg.ac.uk/foodlaw/news/eu-07044.htm University of Reading: EU Food News - 2007] ] One of the smoke flavorings being assessed, named Primary Product FF-B, raised concern. The EFSA Panel on food additives, flavorings, processing aids and materials in contact with food (AFC) concluded that Primary Product FF-B can be regarded as weakly genotoxic in vivo ( i.e. animal testing has shown that it can damage DNA, the genetic material in cells). The Panel therefore could not establish its safety in use when added to food.

Uses

One of the many uses of liquid smoke is to cook bacon. It is one of the main flavors in the curing solution used for bacon.

See also

* Smoking (cooking)

References

External links

* Leffingwell & Associates, Smoke Flavor I. Includes chemical and chromatography information. [http://www.leffingwell.com/smoke.htm]


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