Other studies have shown that liquid smoke is less risky than food charred and cooked over smoke. Studies have shown that the amount of carcinogenic chemical found in liquid smoke depends on the type of hardwood used and the temperature at which it is burned. Some of those chemicals persist even in the extracts making liquid smoke a potential cancer risk. What about the health risks? Smoke, no matter the source, contains cancer-causing chemicals. The process of adding liquid smoke or smoked flavorings to foods is justification for the use of the word “smoke” on package labeling. It is the source of the smoky flavor in commercial barbecue sauces, bacon, hot dogs, smoked meats, cheeses, and nuts to name a few. (It should be noted that some brands add molasses, vinegar, and other flavorings so read the label to be sure that it is just smoke and water.) Liquid smoke is used as a flavor additive in a whole host of foods beyond the little bottles on the grocery shelf. Unless liquid smoke has added chemicals or ingredients, it is an all-natural product-just smoke suspended in water. Years later as a pharmacist, he experimented and perfected the process of condensing hot smoke from a wood fire to create Wright’s Liquid Smoke which is still sold today and remains as a pure product, smoke and water. As a teenager, he worked in a print shop and noticed the liquid dropping from the stove pipe that heated the shop tasted like smoke. The results is a clean, all natural smoke-flavored liquid that provides a cookout-like flavor when outdoor grilling isn’t an option.Įrnest H Wright is credited with introducing liquid smoke in 1895. The water-soluble flavor compounds in the smoke are trapped within the liquid while the insoluble tars and resins are removed by a series of filters. Liquid smoke is made by channeling smoke from smoldering woodchips through a condenser that quickly cools the vapors causing them to liquefy. Barbecue purists roll their eyes and say “no way.” Health groups consistently voice concern over possible health risks. Yet despite all the ‘nay’, there is a strong ‘yay’ with marketing trends showing that the condiment is growing in popularity as a flavor additive. Liquid smoke is a condiment that invites controversy.
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