Smoke Ingredients for Food Market set to expand and become organized during 2016-24

Smoke Ingredients for Food Market set to expand and become organized during 2016-24

  • Submitted By: amyjames
  • Date Submitted: 05/12/2016 2:02 AM
  • Category: Business
  • Words: 1156
  • Page: 5

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In order to lend a smoky flavor to various foods, smoke ingredients are used. These ingredients are typically added to foods that
cannot actually be roasted or grilled but still need to carry a smoky flavor. Liquid smoke, which is, obtained through the
combustion of different types of hard woods, including beech, maple, hickory plants, or oak, is thus an ingredient that is finding
newer applications.
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During the combustion process, the process condensate is separately collected. This ingredient thus obtained is known as liquid
smoke. In the food industry, processes such as barbequing and grilling also put the food at risk of burning. However, this issue
can be allayed with the use of standard smoke ingredients. They thus help food manufacturers to lend different flavors to their
products while optimizing production.
Moreover, the use of smoke ingredients also ensures that taste remains consistent from batch to batch. These ingredients help
expedite the maillard reaction, add roasted aromas, and help develop the right color.
Smoke ingredients can include smoke, grill, natural hardwood sources, and hickory. These ingredients are widely employed in
drenching or showering flavors, atomization, dry forms, and direct addition. Their use is seen at different...

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