Abstract: A liquid smoke coloring agent solution having total water miscibility, a benzopyrene content under about 5 ppb, and a pH above about 11, and a related method for making same by contacting liquid smoke with water and an alkaline agent. The liquid smoke coloring agent solution may be made from commercially existing liquid smoke compositions.

Abstract: A liquid smoke browning agent solution having good browning but minimal or no flavor, and a related method for making same. The liquid smoke browning agent solution may be made from commercially existing delignified wood pulp.

Abstract: A tar-depleted liquid smoke having total water miscibility, and related method for making same. The tar-depleted liquid smoke may be made from commercially existing liquid smoke products, for instance, by treating such a commercial product with a column filtration process using activated carbon particles packed in the column. The resultant tar-depleted liquid smoke typically will have a phenols reduction of about 10% to about 90% compared to the commercial starting product of liquid smoke. In an alternative embodiment, the tar-depleted liquid smoke made from carbon contact is then vacuum concentrated so that it has a phenols content greater than that of the commercial starting product of liquid smoke, but the concentrate will still be totally water miscible.

Abstract: Briquettes capable of sustained emission of aromatic volatiles during cooking of food over a heated bed of briquettes comprise a bonded combustible or non-combustible matrix containing within the matrix at least one pellet of combustible aromatic material. The briquettes are preferably conventional charcoal briquettes containing a plurality of pellets of compressed bonded wood. The wood is preferably a flavoring wood such as hickory. The invention also encompasses a method of imparting flavor to food comprising cooking food over a heated bed of the briquettes of the invention.

Abstract: A liquid smoke derivative product containing a minimum of carbonyl and phenol and having no staining index and high acidity is applied to wieners post-peeling and before packaging to inhibit Listeria monocytogene re-inoculation and to extend the shelf-life of the wieners without adversely affecting the taste and/or edibility thereof.

Abstract: A permanent briquette for imparting flavor to food being cooked on gas and electric grills consisting of a permanent briquette saturated with a liquid smoke composition.