Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add liquid smoke to foods to impart a smoky flavor, mimicking the taste …
What it is
Hickory liquid smoke is a flavoring made from the smoke produced by burning hickory wood. It is created by condensing the smoke and then filtering out impurities. This process captures the smoky aroma and flavor without the need for actual grilling or smoking.
Why it's used
Manufacturers add liquid smoke to foods to impart a smoky flavor, mimicking the taste of food cooked over a fire. It is commonly found in barbecue sauces, marinades, processed meats, snacks, and condiments where a smoky taste is desired.
Health notes
Hickory liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. Some studies have raised concerns about polycyclic aromatic hydrocarbons (PAHs) found in smoke, but regulatory bodies like JECFA have evaluated flavoring substances. At typical consumption levels, it is not associated with adverse health effects. Evidence is mixed regarding potential long-term effects, but it is widely used in the food industry.
Allergen info
Hickory liquid smoke is not derived from any of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.