Liquid Smoke is a water-soluble yellow liquid used for flavoring. It is used instead of cooking with wood smoke while maintaining the same flavor. It can be used to spice up any meat or vegetables. Generally made by concentrating smoke from wood, but can contain a number of food additives.
Video Liquid smoke
History
Pyrolysis or thermal decomposition of wood by means of low oxygen comes from prehistoric to produce charcoal. The condensate from the vapor was finally made and found useful as a preservative. The term wood vinegar for centuries is a popular term used to describe a water-based condensate from wood smoke. Presumably, this is because of its use as food vinegar. Pliny the Elder noted in one of his ten volumes Natural velvet usage of wood vinegar as an embalming agent, stating it is superior to other treatments he uses. Widely recognized as the father of chemical engineering, the other naturalist documentary Johann Rudolf Glauber is described in Furni Novi Philosophici method for producing wood vinegar during the manufacture of charcoal. Furthermore, he described the use of a water-insoluble tar fraction as a wood preservative and documented the freeze of wood vinegar to concentrate it. The use of French derivation, pyroligneous acid as a widely used term for wood vinegar appeared in 1788.
In the United States, the era of commercial distribution of pyroligneous acids with new terms, the liquid smoke that followed it started with E.H.Wright in 1895. Among Wright's innovations are product standardization, marketing, and distribution. Wright's Liquid Smoke and its modern-day successors have always been the subject of controversy about what they are and how they are made. But in 1913 Wright, victorious in a federal misguided case. Judge Van Valkenburg case wrote:
The government, in an attempt to show that this is not the smoke generated by combustion, has shown that it is produced in exactly the same way as it says on the label. The fact is that they have produced something here that they say has something of a taste and a trait similar to the curative nature of smoke; they get it from wood and they get it by distillation and it turns out to be a substance like, if not exactly identical to pyroligneous acid. Well, nobody can be tricked into thinking it's specifically what accusations of charges they're fooled. It is a matter produced in such a way from the art and methods used therein, that the application of the term "smoke" to me seems appropriate or applicable rather than deceptive, and it is not deceptive in the sense this law implies.
Historically, all pyroligneous acid products, Wright products and many other condensates have been manufactured as byproducts of larger-value charcoal manufactures. Chemicals such as methanol, acetic acid, and acetone have been isolated from this condensate and sold. But with the advent of low-cost fossil fuel sources, today and other wood chemicals retain only a small niche. It was in 1959 that the era of modern thick-smoke-based products began with the establishment of the Red Arrow Products Company in Manitowoc Wisconsin. An important difference that marks this era from the past is the production of modern condensates for industrial use as a substitute for direct food smoking with non-condensed smoke. Currently there are many manufacturing sites around the world, most of which are pyrolyze wood primarily to produce condensate that is further processed to make hundreds of derivative products. This is now called less so as a liquid smoke product more as a smoke flavor, smoke flavor, and natural thick smoke.
Maps Liquid smoke
Production
Liquid smoke and pyroligneous acid are terms used to describe viscous products of destructive wood distillation. There are no identity standards, defined production methods, or tests that distinguish between liquid smoke and pyroligneous acid; they can be considered the same. However, many variables that are manipulated during pyrolysis do lead to various condensate compositions. In addition, the application of many further processing steps with concentration, dilution, distillation, extraction, and the use of food additives has led to hundreds of unique products in markets worldwide.
Wood, especially hardwood, is by far the most widely used biomass that is biased to make liquid smoke. Commercial products are made using batch and continuous methods. Commercial products are manufactured using various reactors from rotary calciner, heated screws, batch charcoal kilns, to fast pyrolysis reactors. The type of process and processing conditions lead to greater variation between the condensate than the difference between commonly used wood types. Variables such as feed rate, vapor residence time, particle size, oxygen infiltration, and temperature can have substantial effects on yield and condensate composition. A wide range of chemical compositions is reported throughout the literature and unless the process and conditions are cited, there is limited use of the results. Commercial manufacturers are trying to control their manufacturing variables to standardize the product composition.
Water is added either during condensation or after causing separation of the three fractions. Once water is added, the aqueous phase becomes the largest and most useful fraction. It contains wood chemicals derived from higher chemical polarity as found in the chemical class of carboxylic acids, aldehydes, and phenols. Many common compounds are responsible for the flavor, the effects of browning, antioxidants, and antimicrobials from smoke and liquid smoke. The smallest condensed fraction is the lower phase of the lowest polarity which is a mixture of phytosterols and other oily oily substances. The lower phase is often referred to as tar. It is a mixture of medium-polymer phenolic polymers, secondary and tertiary reaction products, some water-soluble polar compounds partitioned in amounts regulated by individual partition coefficients, water and most polycyclic aromatic hydrocarbons. Tar wood has been used as a preservative, waterproof, and antiseptic. Tar from birch is produced as a large-scale commodity product in northern Europe. Currently commercial liquid smoke products are still being prepared from this phase.
Liquid smoke condensates are made commercially for the global meat industry in the US and Europe and are regulated by the government. Liquid smoke is still referred to as wood vinegar and is being made and used locally in many other locations such as Japan, China, Indonesia, Malaysia, Brazil, and Southeast Asia. The regulatory regime of food in these locations is absent or unknown outside of its jurisdiction.
Use
Food
The application of liquid smoke to food has grown to include a variety of methods that use thousands of commercial formulations worldwide. By far, the widest use of liquid smoke is to replace the direct smoking habit with smoke produced from wood. To provide the desired functional effect of the smoke, the preparation of liquid smoke should be applied topically. In addition to taste, color reactions, anti-microbial, and texture effects are functions that can only be obtained by topical addition followed by thermal processing. Dipping the product in a dilute solution or immersing it in brine containing liquid smoke followed by heating done long before the modern industrial era using Wright liquid smoke and pyroligneous acid precursors. Allen patented the method of smoke regeneration using air atomization. It remains the leading technology to use viscous smoke products to treat processed meats, cheeses, fish, and other foods in smoked batches. As the meat processing industry has consolidated, sustainable processes have evolved and the direct application of liquid smoke solutions through washing systems or wetting mounted on a continuous path has evolved into the largest application method. In North America there are over thirty-five processed meat factories that use bulk tanks to receive liquid smoke tankers for topical applications as an alternative to direct wood. Also worth noting is the topical application method with impregnation of fibrous casing, laminates, and plastics. The meat product is then fed into this case and thermally processed. The use of natural thickened dosage form internally in food is another important way to infuse the smell of smoke. This is used when other technical functions of smoke are not important to be expressed in finished foods. This can be done directly by adding to the blender with meat or other foods or injecting whole muscle meat. Merging into sauces like barbecue or dried spices and compounding with other flavors is another important way in which flavors are used. Further utility of an aqueous smoke solution is obtained by using more complex food processing such as extraction into oil, spray drying using a maltodextrin carrier, or plating to foods and foodstuffs such as malt, yeast, or salt flour.
Non-food
Extensive reference to the useful use of pyroligneous acid in plants for seed germination, pest control, microbial control, improved crop structure reported. The benefits of livestock such as preservation of antimicrobial feed, nutrient digestibility, and other claims are found. Scientific farming studies can be found in peer-reviewed journals, but many agricultural benefits such as improved soil quality, improved seed germination, and healthier leaves are widely promoted without attribution. Extensive claims of medical benefits for humans in gastrointestinal diseases, dental infections, liver, heart, skin diseases, ears, eyes are found, but the literature lacks the accepted scientific study for such a claiming claim in humans.
Security
The first government liquid smoke sanction assessment was conducted by the US Food and Drug Administration (FDA). In 1981, committees assigned by the FDA to evaluate information about these products concluded that there was no evidence to suggest that such products were harmful to the public as they were used. Currently these products stand generally recognized as Safe in the US and can be used at the level required to produce the intended technical effect. A manufacturing plant in which liquid smoke is made regulated and inspected by the FDA.
The European Parliament and the Council established a Community procedure for security assessment and smoke sensitization authorizations used or intended for use in or on food in 2003. The European Food Safety Authority (EFSA) is tasked with evaluating information about primary tastemer smoke flames. Information about twelve products out of ten applicants is evaluated by EFSA. Opinions were published on all twelve. The products considered are what each of the applicants considers to be their main product before processing or further derivatization. All twelve products determined to be genotoxic positive by in vitro method, but when evaluated by in vivo method, ten were found to be of no concern to EFSA. The AM-01 products are considered inconclusive and FF-B is considered to be weak genotoxic. Based on the determination of NOAEL for each product and any additional information provided by some manufacturer's use restrictions for most products has been established and submitted by the manufacturer to the user. Most of the primary and derivative products are still commercially deployed. Only products that are the subject of this evaluation are allowed to be used in trade in the EU.
References
External links
- Leffingwell & amp; Associates, Smoke Flavor I. Includes chemical and chromatographic information.
Source of the article : Wikipedia
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