Liquid smoke

http://www.ruitenberg.com/products/meat/liquid_smoke
Smoke techniques have been used for ages, first to preserve meat then for colour and taste.
Liquid smoke provides the same benefits as traditional smoking, but offers important
environmental and health advantages. Besides that it simplifies your production process and
gives you better control over the results.
Liquid smoke is based on pure, natural raw materials like hickory and oakwood. The wood is
pyrolysed and then the smoke cloud is condensed in order to obtain a smoke with the required
composition. All potentially harmful smoke gases and solid elements like A!"s, tar and char are
removed during processing. These undesired components are recycled as fuel back into the
process, eliminating them as pollutants. The primary smoke is then further processed into many
different functional products for various applications. Liquid smoke acts both as a natural
antio#idant and as an antimicrobial component to help preserve foods and prolong shelf life by
retarding fat rancidity and bacterial growth. The product creates flavor and color that adds no
calories or fat to foods.
All $esti
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Smoke product comply with the &uropean 'egulation on smoke flavours.
The wide range of benefits of liquid smoke and smoke powders compared to traditional smoking
include(
Environmental benefits in the production of liquid smoke
) ollution emissions are eliminated by filtering smoke before emission
) All wastes *like tar+ are recycled as fuel back into the smoke process
) ,orest conservation by using sawdust which is a by-product from saw mills
Health benefits for the consumer
) !a.ardous elements are eliminated during the filter process
) /ncreased food safety through the antibacterial properties of the smoke
) All raw materials are non-012 and certified by the &uropean legislation
Production benefits for ou
) 'educe time and costs of maintenance and cleaning thanks to a cleaner production process
) !ave a uniform, high quality smoking process by fully controlled production
) /ncrease capacity *time, labor and energy savings+ by continuous production
) Less odor emissions
) 'eduction of green house gases