Food Guts - Ingredient Information

Ingredient Lookup

Molasses

Nutritional Information

1 cup, molasses

  • Calories 951
  • Calories from Fat 2.97
  • Amount%DV
  • Total Fat 0.33g1%
  • Saturated Fat 0.059g0%
  • Monounsaturated Fat 0.105g
  • Polyunsaturated Fat 0.164g
  • Cholestreol 0mg0%
  • Sodium 121mg5%
  • Potassium 4802mg137%
  • Total Carbohydrate 245.11g82%
  • Dietary Fiber 0g0%
  • Sugars 182.01g
  • Protein 0g0%
  • Calcium 67mg7%
  • Iron 86mg478%
  • Vitamin A 0%
  • Vitamin C 0%

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Molasses on Wikipedia:

This article needs additional citations for verification. Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (January 2008) Not to be confused with molasse. Blackstrap molasses.

Molasses is a viscous byproduct of the processing of sugar cane or sugar beets into sugar. The word molasses comes from the Portuguese word melaço, which ultimately comes from mel, the Latin word for ``honey``.[1] The quality of molasses depends on the maturity of the sugar cane or sugar beet, the amount of sugar extracted, and the method of extraction. Sweet sorghum syrup is known in some parts of the United States as molasses, though it is not true molasses.

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Cane molasses

A bottle of molasses.

Sulphured molasses is made from young sugar cane. Sulphur dioxide, which acts as a preservative, is added during the sugar extraction process. Unsulphured molasses is made from mature sugar cane, which does not require treatment with sulphur. There are three grades of molasses: mild or barbados, also known as first molasses; dark, or second molasses; and blackstrap. These grades may be sulphured or unsulphured.

To make molasses, the sugar cane plant is harvested and stripped of its leaves. Its juice is extracted from the canes, usually by crushing or mashing; it can also be removed by cutting. The juice is boiled to concentrate it, which promotes the crystallization of the sugar. The result of this first boiling and removal of the sugar crystals is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the source. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste.

The third boiling of the sugar syrup makes blackstrap molasses. The majority of sucrose from the original juice has been crystallized, but blackstrap molasses is still mostly sugar by calories.[2] However, unlike refined sugars, it contains significant amounts of vitamins and minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of each of those nutrients.[3][4] Blackstrap, often sold as a health supplement, is also used in the manufacture of cattle feed and for other industrial uses.

Sugar beet molasses

Molasses that comes from the sugar beet is different from cane molasses. Only the syrup left from the final crystallization stage is called molasses; intermediate syrups are referred to as high green and low green, and these are recycled within the crystallization plant to maximize extraction. Beet molasses is about 50% sugar by dry weight, predominantly sucrose, but also contains significant amounts of glucose and fructose. Beet molasses is limited in biotin (Vitamin H or B7) for cell growth; hence, it may need to be supplemented with a biotin source. The nonsugar content includes many salts, such as calcium, potassium, oxalate, and chloride. These are either as a result of concentration from the original plant material or as a result of chemicals used in the processing. As such, it is unpalatable, and is mainly used as an additive to animal feed (called ``molassed sugar beet feed``) or as a fermentation feedstock.

It is possible to extract additional sugar from beet molasses through a process known as molasses desugarisation. This technique exploits industrial-scale chromatography to separate sucrose from nonsugar components. The technique is economically viable in trade-protected areas, where the price of sugar is supported above the world market price. As such, it is practiced in the U.S.[5] and parts of Europe. Molasses is also used for