A recent report on liquid smoke revealed that it can be used as a healthier alternative for food preservatives and food flavoring agent. This liquid smoke is prepared by burning specific ingredients according to its usage in a food and the smoke is collected down a pipe, which cools down to reddish raw liquid smoke. The liquid smoke can be used in BBQ products or as a substitute for formaldehyde in tofu.
The healthy alternative as per Purnama Dharmaji of UGM’s School of Agricultural Technology, Jakarta, is all about conversion of charcoal waste into an environment and food friendly product.
