Or Smoke Flavoring

Liquid smoke is a food-grade liquid created by condensing the smoke produced from burning hardwoods like hickory or mesquite. The smoke is passed through water, which absorbs the flavor and aromatic compounds. This liquid is then filtered and processed to remove tar and other undesirable byproducts.

Liquid smoke is used to impart a smoky flavor to foods without the need for actual smoking. It is commonly found in processed meats, barbecue sauces, snacks like chips and nuts, and marinades. It provides a consistent and convenient way to add a desirable smoky taste to a variety of products.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. Regulatory bodies like JECFA have evaluated smoke flavorings and established acceptable daily intakes. While some studies have raised concerns about polycyclic aromatic hydrocarbons (PAHs) in smoke-derived products, manufacturers use carefully controlled processes to minimize these compounds to levels considered safe for consumption.