Rudin® Smoke
Rudin® Smoke is used to smoke meat and fish, to preserve them and also to add color and flavor. The cavemen would have been blissfully unaware that the traditional method of smoking also has disadvantages, which can be largely offset by using smoke condensates, i.e. wood smoke in water. According to the EFSA, the technique is also healthier than traditional wood smoking.
Properties
- Physical Form
- Liquid
Product families
- Flavor Ingredients
Other characteristics
- Brand
- Rudin
- Flavor
- Smoke
- Labeling Claims
- Kosher
- Certifications & Compliance
- FSSC 22000, Kosher
- Highlights
Liquid smoke in various concentrations and flavors; Consistent color and flavor; Extends shelf life; Controlled process; Simpler and quicker cleaning process; Low-threshold switch from traditional smoke to Rudin®CleanSmoke using an atomizing unit
- Technology
- Food Ingredients
- Flavor Family
- Taste Technology
- Flavor Ingredients
- Flavors
- Food Ingredients Features
- Consistent Flavor
- Enhanced Shelf Life
- Food Ingredients Functions
- Flavoring Agent
- Certifications and Compliance
- FSSC 22000
- Kosher
- Product Range
Besides liquid smoke, we can also offer you Rudin®Smoke powders, suitable for dry products such as spice blends. Or how about Rudin®Smoke oil? It's produced via an extraction process in which the smoke aroma is captured in the oil.
- Smoke for Dipping, Drenching, Flavouring and Cross Linking
Our wide range of smoke condensates (Rudin®Smoke), our smoking expertise and the practical testing facilities in our tech centers enable you to make optimum use of the advantages of liquid smoke. For those in the know: think in terms of processes for dipping, drenching and atomising, flavoring and cross linking. Shorter smoking times often become possible with the same final results, which generally results in a capacity improvement, less pollution in the system and therefore less cleaning costs.
