![]() Commercial products are made using a range of reactors from rotary calciners, heated screws, batch charcoal kilns, to fast pyrolysis reactors. Commercial products are made using both batch and continuous methods. Wood, particularly hardwood, is by far the most widely used biomass pyrolyzed to make liquid smoke. In addition, implementation of many further processing steps by concentration, dilution, distillation, extraction, and use of food additives has led to the many hundreds of different products on the market worldwide. However, the numerous variables that are manipulated during pyrolysis do lead to a wide range of compositions of the condensates. There are no standards of identity, prescribed production methods, or tests which distinguish between liquid smoke and pyroligneous acid they can be considered to be the same. The condensed products from the destructive distillation of wood are called "liquid smoke" or "pyroligneous acid". These are now referred to less as liquid smoke products, and instead as smoke flavorings, smoke flavors, and natural condensed smoke. Today there are many manufacturing locations around the world, most of which pyrolyze wood primarily to generate condensates which are further processed to make hundreds of derivative products. With the advent of lower cost fossil fuel sources, today these and other wood derived chemicals retain only small niches. Chemicals such as methanol, acetic acid and acetone have been isolated from these condensates and sold. Historically, all pyroligneous acid products, Wright's product and many other condensates have been made as byproducts of charcoal manufacturing, which was of greater value. It is a thing which is produced in such a manner from the art and methods employed in it, that the application of the term "smoke" to it seems to me to be apt or applicable instead of deceptive, and it does not deceive in the sense this statute implies. Well, nobody could be deceived into thinking it was specifically what the indictment charges they are being deceived with. 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 available as pure condensed smoke from various types of wood, and as derivative formulas containing additives. 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. Chemical compound A bottle of hickory liquid smoke sauce
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