Salt, smoke flavored

Patrick worked on other research contracts, such as the development of "smoke flavored" salt, for the Western Salt Laboratory in 1928. He also analyzed some bootleg scotch whiskey for Mr. Bevis Longstreth who was president of the salt company. Later, Longstreth arranged for further funding of the Thiokol project 1 a New York firm of Case, Pomeroy, and Co. 

Several artificial smoke flavors or liquid smokes are available on the market. These differ in their method of manufacture and in the quality and intensity of the smoke flavor, although all are derived from thermal decomposition of hardwood. The effect of several of these preparations on fat oxidation has been tested (Watts and Faulkner, 1954) and found to vary from no protection or even a slight pro-oxidant effect at one extreme to a strong antioxidant effect in concentrations of a few hundredths per cent of the commercial preparation at the other. The antioxidant activity of the latter preparation thus approaches that of the pure phenolic inhibitors. Discolorations with iron salts, such as occur with gallates and other polyhydroxy phenols, do not take place with these liquid smokes. 

Seasoning salts have been made by adding complexes of onion, tarragon, laurel, caraway, smoke, dill and garlic oils to the salt.99 The flavor oil is prevented from evaporating because it is complexed with the cyclodextrin, but is readily released when the complex is moistened in the mouth. Complexation of the oils with cyclodextrin also converts them to a solid powder which can be easily mixed with the salt without caking. 

The addition of certain substances to foodstuffs was practiced in ancient times, mostly for improving keeping properties. Salt was added to perishable foodstuffs such as meat and fish from the prehistoric ages on. Smoke curing can also be considered as the fortuitous addition of constituents to food, as wood smoke contains a number of compounds that are absorbed by the food during the smoke-curing process or are deposited onto the surface. These treatments not only prolong the shelf life of the food but also add to the flavor. 

Leistner (1987) also discussed the stability of raw ham, in which it is essential that the initial count of organisms in the interior of the product be low. The pH should be 6.0 or less and the temperature should below 5°C at the beginning of the curing process. The low temperature should be maintained until sufficient salt (i.e., 4.5% NaCl, which corresponds to an below 0.96) has penetrated into all parts of the ham. After the a , in the interior of the ham has decreased to 0.96 or below, the product can be further ripened and smoked at room temperature in order to achieve the desired flavor associated with enzymatic action. 

Raw macadamia nuts can be bought whole or, because they are quite large, in halves as individual snacks. To enhance the flavor, they can be dry roasted and are also available roasted and salted, roasted and smoked, and roasted with barbeque flavor. Because of the high fat content the nuts can quickly become rancid so they are usually sold in vacuum-packed containers. Once opened, they should be stored in the fridge or freezer. 

Toxicology LD50 (oral, rat) 7 g/kg, (IV, mouse) 1200 mg/kg mod. toxic by IV route mildly toxic by ing. may cause sore throat, abdominal pain, nausea, vomiting corrosive mod. to severe skin irritant may cause skin burns inh. of mists may cause mild to mod. irritation to nose/throat liq. or mist may cause severe eye irritation or corrosive injury TSCA listed Hazardous Decomp. Prods. CO, CO2 heated to decomp., emits acrid smoke and fumes Uses Organic synthesis prod, of lubricants for aircraft and brake fluids alkyd resin comonomer butter marker fragrance in cosmetics perfumery synthetic flavoring agent in foods and pharmaceuticals prod, of metal salts used in plastics mfg. 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes NFPA Health 2, Flammability 1, Reactivity 0 Storage Store in cool, well-ventilated area Uses Plasticizers vinyl stabilizers metallic salts alkyd resins synthetic flavoring agent in foods and pharmaceuticals fragrance in cosmetics... 

---