The fact is that they have produced something here which they say has something of the flavor and properties similar to the curative properties of smoke they get it out of wood and they get it by distillation and it turns out to be a substance like, if not exactly identical with pyroligneous acid. The Government, in trying to show that this is not smoke produced by combustion, has shown that it is produced in exactly the same kind of way that is stated on that label. Wright's Liquid Smoke, since 1997 owned by B&G Foods, and its modern-day successors have always been the subject of controversy about their contents and production, but in 1913, Wright prevailed in a federal misbranding case. Among Wright's innovations were the standardization of the product, marketing and distribution. Wright inaugurated the era of commercial distribution of pyroligneous acid under a new name, liquid smoke. Use of the term " pyroligneous acid" for wood vinegar emerged by 1788. Further, he described the use of the water insoluble tar fraction as a wood preservative and documented the freezing of the wood vinegar to concentrate it. In 1658, Johann Rudolf Glauber outlined the methods to produce wood vinegar during charcoal making. Pliny the Elder recorded in one of his ten volumes of Natural History the use of wood vinegar as an embalming agent, declaring it superior to other treatments he used. For centuries, water-based condensates of wood smoke were popularly called " wood vinegar", presumably due to its use as food vinegar. Condensates of the vapors eventually were made and found useful as preservatives. Pyrolysis or thermal decomposition of wood in a low oxygen manner originated prehistorically to produce charcoal. It is generally made by condensing the smoke from wood without any food additives, but many derivative formulas contain additives for functional purposes. It can be used to flavor any meat or vegetable. Liquid smoke is a water-soluble yellow to red liquid used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor.
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