Smoke Oil

Smoke oil, also known as liquid smoke, is a flavoring made by condensing smoke from burning wood. The process typically involves burning hardwood, then cooling the smoke to capture the liquid and volatile compounds. This liquid is then filtered and processed to create a concentrated flavoring agent.

Smoke oil is used to impart a smoky flavor to foods without the need for traditional smoking methods. It is commonly found in processed meats like pepperoni and salami, as well as in snacks, seasonings, marinades, and sauces. Manufacturers use it to add a desirable smoky taste and aroma to a wide variety of products.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. It is used in small amounts, and no adverse health effects have been linked to its consumption at typical levels. International bodies like JECFA have evaluated smoke flavorings, and EFSA has also reviewed them. While some studies have raised questions about certain compounds in smoke, the consensus among regulatory bodies is that liquid smoke as used in food is safe.