Smoke Ingredients – flavour, colour and texture improvements

Having pioneered our own range of Scansmoke® smoke flavours and Scangold® flavouring and colouring components, Azelis is a recognised market leader in smoke ingredients. Our unparalleled knowledge in smoke applications enables us to help customers to optimise production, improve product characteristics and meet market trends. Our Scangold® components can accelerate the Maillard reaction, developing colour and roasted type flavours. Our range of smoke ingredients include grill, smoke, hickory and other natural hardwood sources.

Ingredients include:

• Scansmoke® products designed for atomising applications in a smoke chamber.
• Scansmoke® products and Scangold® designed for showering/dipping on continuous sausage lines.
• Scansmoke® and Scangold® products designed for brine applications internally introduced to meat through tumbling or injection.
• Scansmoke® intermediates, belonging to the pyroligneous acid product family used to add smoky notes to cognac and whisky and in meat, snack and food processing.

• Scansmoke concentrates include smoky, phenolic, eugenolic, bacon, buttery and woody notes mainly used in the flavour industry.
• Powdered Scansmoke® ingredients, where the flavour profiles include smoky, phenolic, woody, roasted, bacon, sweet, meaty and bouillon notes. The portfolio also includes smoke powders that resemble the traditional American hickory smoke flavour.
• Scansmoke® oils with sweet, sharp, phenolic, meaty, acid and smoky notes for meat and fish, soups and snacks.
• Scansmoke® emulsions manufactured using fish gelatine, smoke flavour and water for use in meat and fish brine for injection and massage.

• Scangold® V liquid versions applied in an aqueous solution externally to give the colour and texture of a smoked product without taste.
• Scangold® powder versions for products that can’t tolerate additional moisture.

Our range of grill bases provides grilled notes for various meat, poultry and prepared food products.

An extended range of smoke related single components providing different flavouring notes.