Liquid smoke is a flavoring agent that can radically change the taste of any meat dish. Just a few drops of the product will give the treats the original aroma of barbecue fried in nature. Please note that regular consumption of liquid smoke is not recommended. This is due primarily to the components that make up it.
Liquid smoke composition
Liquid smoke is the result of careful filtration of conventional smoke that is produced when wood is burned. During this process, special equipment is used that removes tar and tar from the smoke, and then dissolves it in water.
Most often, alder, apple, beech or bird cherry wood is used to produce liquid smoke. The final product reaches store shelves in the form of aromatic liquids, sprays or powder mixtures. As a supplement, alcohol or oil are often used, as well as other flavors that enhance the effect of smoking.
There are several types of liquid smoke, differing in the concentration level of the composition. These indicators primarily affect the saturation of the taste and aroma of dishes. Some manufacturers add spices to liquid smoke, which is usually reported on the product packaging. Thanks to the artificial flavoring agent, you can turn ordinary boiled or fried meat into a real delicacy within a few minutes. Liquid smoke is used to make lard, homemade sausages, while smoking meat and fish products.
The harm of liquid smoke
The main difference between dishes cooked on charcoal or using liquid smoke is the level of tar and tar. The fragrance practically does not contain carcinogenic components. That is why the negative impact on the body of artificial additives is minimal. However, the main risk for humans in this case is individual intolerance to certain components that can cause serious allergic reactions.
Allergies can occur immediately or as a result of too frequent consumption of liquid smoke. When buying smoked products, you should pay attention to the ingredients that were used during their manufacture. It is not uncommon for manufacturers to use artificial flavors. The use of liquid smoke can be indicated by a rich brown tint on meat or fish, as well as a pronounced uneven color.
Please note that liquid smoke is considered a prohibited additive in some countries. Experts' opinions and product research differ dramatically from each other. These conclusions converge only in one thing - in minimal quantities, the flavoring does not cause significant harm to human health. More attention should be paid to the excessive consumption of smoked meats, since this category of products belongs to heavy food.
