Liquid smoke

We think the vast majority of the inhabitants of our latitudes love to feast on kebabs made of meat or fish. And it is best to cook and consume such dishes in nature, then the taste and aroma of a freshly prepared dish will seem simply divine. And all this is due to the fact that it is customary to cook barbecue on an open fire, which was bred with firewood. The rapid pace of life of modern humanity dictates its own rules and conditions, so such a traditional dish as kebabs began to be made on ready-made coals or liquid smoke was added to the smell product.

Liquid smoke refers to flavors of natural or synthetic origin, which are dry or liquid concentrate. Liquid smoke is used not only in the process of preparing kebabs, but also in smoking meat and fish products, as well as suppositories. Liquid smoke allows you to achieve not only distinctive taste and consumer results. Just a few drops of liquid smoke is enough that the smell, taste, as well as the type of products corresponded to natural smoked analogues.

The first liquid smoke in which smoke substances were contained was discovered by the Russian chemist V. N. Karazin back in the 19th century. At that time, liquid smoke included the results of distillation of ordinary wood smoke. Such a composition of liquid smoke was attributed to substances of natural origin. Currently, liquid smoke is produced with carbonyl, phenolic and acidic compounds, which are dissolved in water and tinted yellow or brown.

Composition of liquid smoke

What is really surprising is the statements of specialists about the absence of harm to liquid smoke for the human body. It is believed that in the process of smoking by natural means, open smoke contains such heavy compounds as tar or resin. In the production of liquid smoke, the chemical passes the purification stage, as a result, the final composition of the product does not contain dangerous carcinogenic substances.

Harm to liquid smoke

However, most doctors and nutritionists are wary of information about the absence of harm to liquid smoke for the human body. Experts support their position with research, as a result of which it was revealed that liquid smoke can cause severe allergic reactions. Currently, the chemical composition, properties, as well as the effect of liquid smoke on living organisms of living beings is being studied by the European Food Safety Agency.

Before the publication of new research results, doctors recommend reducing the consumption of food that was smoked with liquid smoke. And this is a fairly impressive list of products. Not everyone will be able to distinguish by eye products that have been smoked with liquid smoke. Therefore, we offer you some tips to help.

If the fish or meat is colored unevenly, then liquid smoke was used during the smoking process. Visible undertones, too bright and saturated orange, as well as the gold color of the food product also speak about this. Some experts argue that frequent consumption of food prepared with liquid smoke causes enormous damage to the mucous membranes of the stomach, which can lead to severe forms of ulcerative and other diseases.