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Smoke Extracts: In Two Minutes

INTRO

For millennia, woods, from cedarwood to sandalwood or guaiacwood, have provided their precious essences to our industry mainly for application in perfumery.
But the smoke obtained from burning woods can also be captured, albeit thru a very different extraction process, to assist flavorists and food technologists in enhancing the smoky character of foods – from deli meats to BBQ sauces and snacks.

 

MANUFACTURING PROCESS

Starting not only from beechwood, but also from other hardwoods like oakwood or hickory, the one making up our starting material is ground into chips and loaded in a furnace. The smoke is captured as it travels thru a chimney and condensed. This liquified intermediate is then further processed to separate its organic phase, and thereby remove undesirable by-products such as tar. From there, according to the desired application, the liquid smoke can be further concentrated, and/or further applied to liquid or powder carriers or spray dried.

We also have a video on the smoke extract manufacturing process as part of our In Two Minutes series:


 

APPLICATION

Flavorists will typically use our raw, highly concentrated extracts to incorporate them as ingredients in elaborate flavor formulas. Typically, food technologists will gravitate toward the more user-friendly and less concentrated versions, in liquid or powder forms.

Ultimately, Scansmoke® ingredient products enhance meat, fish, poultry, sauces, snacks, and spice blends. Prepared foods and instant products such as powdered soups, powdered sauces, and noodle blends are also common applications.

In some dishes, smoke flavorings can add a salty note to the final food product, making it possible to reduce the addition of salt in the final recipe. A flavor boosting effect of smoke flavorings is something that will be used more and more in the food industry. The use of flavorings such as smoke, that can resemble monosodium glutamate or yeast as a flavor enhancer, will also increase. Rather than act as the sole smoky flavor, it can be added in low dosage to soups and sauces to boost the overall flavor profile without being smoky. Smoke flavorings are good news for the growing vegan market. Traditional meat companies can use smoke flavors to create an association with meaty notes in vegan or non-meat products.

 

PRODUCT OFFERING

Azelis has been producing smoke extracts for 60 years and is one of the leading manufacturers in Europe. Within our Scansmoke® range – consisting of liquid smoke and smoke ingredients – we offer a complete palette of smoke ingredients for your development needs. Scansmoke® is based on pure, natural raw materials and all our products comply with the European smoke regulation EC 1321/2013, and US regulations. All Scansmoke® products are kosher certified and we ensure that our entire portfolio is kept allergen and GMO free.

Among the extensive Scansmoke® product line, we selected the items below as they encompass various degrees of concentration, aroma profiles, and liquid or powder form.

Be sure to check out our In Two Minutes evaluation videos for each of these products, available on the product pages linked below, or here on our In Two Minutes page.

 

Smoke Extract Dry Blend (Scansmoke Salt 1003 GMF)

 

Smoke Extract in MCT (Scansmoke SPD 5003)

 

Smoke Extract Spray Dried (Scansmoke SDM 1010)

 

Smoke Liquid Extract Concentrate (Scansmoke SEF 1000)

 

Smoke Liquid Extract Standard (Scansmoke PB 1110)

 

Smoke Liquid Extract Super Concentrate (Scansmoke PB 1586)

 

Smoke Liquid Extract Water Soluble Concentrate (Scansmoke SEF 1-5OY)