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- picture: Zesti Smoke
Smoke condensates allow the manufacturing of sausage and meat products with specific properties of color and taste.
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Liquid smoke is a natural product that can be obtained from different hardwood species. Governed by pyrolysis (chemical change brought about by the action of heat) and produced under controlled conditions, this smoke is liquefied by condensation resulting from the addition of water. In the final product, this smoke has then turned into a natural condensate which, by way of filtration, has been freed from tarry matter that contains smoke substances of doubtful effect in terms of human health.
Dependent upon the type of wood materials used, different and unmistakable profiles of taste emerge which butchers can use in a targeted manner. By way of adding compressed air, the smoke condensate is turned into a foggy substance, thereby producing a dense, dry and stable smoke inside the system.
Since liquid smoke concentrates are products coming with standardized properties to a far-reaching extent, such smoke refining and upgrading processes can be controlled and governed in an optimum manner, and can be repeated any time with the same parameters. As such, they always guarantee a constant experience of taste in line with what customers have become accustomed to.
When sensoric comparison tests were conducted by professional testing specialists of the Technical School of Professional Training (BBS I) in Leer, northwest Germany, those conducting the tests could not detect any appreciable differences with respect to traditional methods. As such, the desired effects in terms of conservation of taste and color remained unchanged in the products tested. In addition, smoke concentrates also come with an antimicrobial effect that extends product’s shelflife and keepability. Apart from the direct positive influence on product quality, a number of economically relevant advantages also come into play. Meat plants using liquid smoke or aromatic smoke substances can proceed with their smoking process in an emission- and maintenance-free manner since smoke gas filters are no longer necessary. What is also dispensed with is the need of afterburning the exhaust air, while the time and cost burdens for cleaning work and material are reduced to a minimum, because liquid smoke does, as a matter of fact, not leave any tar, ash and sawdust residues. But over and above that, the danger of fire and explosion is also completely excluded.
In special processing procedures, different aromatic smoke flavors are obtained from cleaned smoke condensates. In which respect a difference is made among aromatic smoke flavors based on water, water soluble aromatic smoke flavors, as well as those based on oil and those used for brine application and dried aromatic smoke flavors as well. According to Bremen, Germany-based Red Arrow, aromatic smoke flavors can be used in a multifaceted manner and can also be simply integrated into existing production processes. To repeat, aromatic smoke flavors are obtained from different species of wood, meaning that different directions of taste can be offered. Typical types of wood used for obtaining aromatic smoke flavors are, among others, beechwood, mixed hardwood substances, oak, hickory, mesquite wood, and wood obtained from apple and cherry trees.
Aromatic smoke flavors are used in the meat products industry in order to impart the final product with a controlled and typical touch of smoky taste. The multifarious forms of smoke aromas, whether liquid or powder, allow new processing and application technologies to be used for efficient and controlled manufacturing of smoke-treated meat products. As for actual process operations, aromatic smoke flavors are processed by direct addition of seasonings or marinades, by brine application procedures, special dipping, spraying, sprinkling methods, or by use of pre-smoked casings. Smoke properties desired, like smoke taste and color, can be adjusted in a targeted manner. Aromatic smoke flavors can support aroma formation of smoked products or completely replace the smoking process as such. Apart from their aromatizing property, they also offer additional benefits like antioxidative or bacteriostatic effects.
click on the picture (3 pictures) Typical fields of use for aromatic smoke flavors are meat products, poultry products, ready-to-eat foods, fast food, snack food, vegetarian dishes, as well as deep-frozen and convenience products.
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