![]() Molasses is composed of 22% water, 75% carbohydrates and very small amounts (0.1%) of fat (table). †Percentages are roughly approximated using US recommendations for adults. Molasses is also used in yeast production. Sugar beet molasses is widely consumed in Europe (for example Germany, where it is known as Zuckerrübensirup). The technique is economically viable in trade-protected areas, where the price of sugar is supported above market price. The process employs industrial-scale chromatography to separate sucrose from non-sugar components. Īdditional sugar can also be extracted from beet molasses in a process known as desugarization. It is therefore mainly used as an animal feed additive (known as molassed sugar beet feed) or a fermentation feedstock. These result from the concentration of the original plant material or other chemicals in processing and are unpalatable to humans. It contains betaine and the trisaccharide raffinose. The non-sugar content includes many salts, including calcium, potassium, oxalate and chloride. Beet molasses is limited in biotin (vitamin H or B 7) for cell growth and hence may be supplemented with a biotin source. Beet molasses is 50% sugar by dry weight, predominantly sucrose, but contains significant amounts of glucose and fructose. Intermediate syrups are referred to as high green and low green molasses, and these are recycled at crystallization plants to maximize extraction. Only the syrup remaining from the final crystallization stage is referred to as molasses. Molasses made from sugar beet differs from sugarcane molasses. Its origin on the Autonomous Regions dates back its origins to the golden age of sugar production in the archipelago. In Madeira Island cane molasses is a big part of the traditional cuisine, where it is known as mel-de-cana ( Portuguese for "sugarcane honey"). The exaggerated health benefits sometimes claimed for blackstrap molasses were the theme of the 1951 novelty song Black Strap Molasses, recorded by Groucho Marx, Jimmy Durante, Jane Wyman and Danny Kaye. It is sometimes used in baking or to produce ethanol, as an ingredient in cattle feed, or as a fertilizer. The bitterness of blackstrap molasses is much greater than in the regular form of molasses. Blackstrap is also a good source of potassium. Unlike highly refined sugars, molasses contains significant amounts of vitamin B 6 and minerals, including calcium, magnesium, iron and manganese one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. The caloric content of blackstrap molasses is mostly a result of the small amount of remaining sugar content. During this process, the majority of sucrose from the original juice is crystallized and removed. īoiling the sugar syrup a third-time yields dark, viscous blackstrap molasses ( 'C' Molasses), known for its robust flavour. Second molasses ('B' Molasses) is produced by a second boiling and sugar extraction and has a slightly bitter taste. First syrup is usually referred to in the Southern United States as cane syrup rather than molasses. The result of this first boiling is called first syrup ('A' Molasses) and has the highest sugar content. The juice is boiled to produce a concentrate and encourage sugar crystallization. Its juice is then extracted, usually by cutting, crushing or mashing. ![]() To produce molasses, sugar cane is harvested and stripped of leaves. George Washington had a notebook that contains a molasses beer recipe. It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods and an ingredient in brewing beer in the colonies. Cane molasses is an ingredient used in baking and cooking.
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