Hickory Smoke Flavor And Sodium Benzoate

Hickory smoke flavor is created by burning hickory wood and capturing the smoke. This smoke is then processed to create a liquid or powder that can be added to foods. Sodium benzoate is a salt of benzoic acid, a naturally occurring organic compound found in many plants.

Hickory smoke flavor is used to impart a smoky taste to foods without actual smoking. Sodium benzoate acts as a preservative, preventing the growth of mold, yeast, and some bacteria. They are often found together in products like barbecue sauce, ketchup, and processed meats.

Hickory smoke flavor is generally recognized as safe (GRAS) by the FDA when used as a flavoring. Sodium benzoate is also FDA-approved as a food additive. When used within permitted levels, sodium benzoate is generally considered safe, though some studies have explored potential links to hyperactivity in children, with mixed results. JECFA and EFSA have evaluated sodium benzoate and established acceptable daily intakes. The FDA has not set a numeric limit for hickory smoke flavor.