Or Smoke Flavor

Liquid smoke is a flavoring made by condensing the smoke from burning wood. The process typically involves burning hardwoods like hickory or mesquite, then cooling the smoke to capture its liquid essence. This liquid is then filtered and sometimes diluted with water.

Liquid smoke is used to impart a smoky flavor to foods without the need for actual smoking. It's often added to processed meats, sauces, snacks, and marinades. Manufacturers use it to provide a consistent smoky taste in products like barbecue sauces, jerky, and some vegetarian meat alternatives.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. It is made from wood smoke, which contains compounds that have been studied for potential health effects. Some studies have raised concerns about certain compounds in smoke, but regulatory bodies like JECFA have evaluated smoke flavorings. The FDA permits its use in food, and it is not currently subject to specific upper intake limits.