Liquid smoke consists of smoke condensates that 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.
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Safety
During the manufacturing process, smoke condensates such as tar and ash are removed from the solution. By removing the tar from solution, the carcinogen level can be reduced considerably.[citation needed] This process can theoretically make "smoking" with smoke condensates significantly safer for consumers than traditionally-smoked foods[citation needed] (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.[1] 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. However, no comparison was made against traditional smoked goods on the market[2].
Uses
Liquid smoke is often used in the processing of bacon and hotdogs, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh.
See also
References
External links
- Leffingwell & Associates, Smoke Flavor I. Includes chemical and chromatography information.
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