Molasses (/məˈlæsɪz/) (American English) or black treacle (British English) is a viscous product resulting from refining sugarcane or sugar beets into sugar. Molasses varies by amount of sugar, method of extraction, and age of plant. Sugarcane molasses is primarily used for sweetening and flavoring foods in the United States, Canada, and elsewhere. Molasses is a defining component of fine commercial brown sugar.
To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted, usually by cutting, crushing, or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup ('A' Molasses), and it has the highest sugar content. First syrup is usually referred to in the Southern states of the United States as cane syrup, as opposed to molasses. Second molasses ('B' Molasses) is created from a second boiling and sugar extraction, and has a slightly bitter taste.
The third boiling of the sugar syrup yields dark, viscous blackstrap molasses ('C' Molasses), known for its robust flavor. The majority of sucrose from the original juice has crystallized and been removed. The caloric content of blackstrap molasses is mostly due to the small remaining sugar content.
Unlike highly refined sugars, it contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron, and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source of potassium. Blackstrap molasses has long been sold as a dietary supplement.
The exaggerated health benefits sometimes claimed for blackstrap molasses were the topic of a 1951 novelty song, "Black Strap Molasses", recorded by Groucho Marx, Jimmy Durante, Jane Wyman, and Danny Kaye.
Sugar beet molasses
Molasses made from sugar beets differs from sugarcane molasses. Only the syrup left from the final crystallization stage is called molasses. Intermediate syrups are called high green and low green, and these are recycled within the crystallization plant to maximize extraction. Beet molasses is 50% sugar by dry weight, predominantly sucrose, but contains significant amounts of glucose and fructose. Beet molasses is limited in biotin (vitamin H or B7) for cell growth; hence, it may be supplemented with a biotin source. The nonsugar content includes many salts, such as calcium, potassium, oxalate, and chloride. It contains betaine and the trisaccharide raffinose. These are a result of concentration from the original plant material or chemicals in processing, and make it unpalatable to humans. So, it is mainly used as an additive to animal feed (called "molassed sugar beet feed") or as a fermentation feedstock.
Extracting additional sugar from beet molasses is possible through molasses desugarization. This exploits industrial-scale chromatography to separate sucrose from non-sugar components. The technique is economically viable in trade-protected areas, where the price of sugar is supported above market price. As such, it is practiced in the U.S. and parts of Europe. Sugar beet molasses is widely consumed in Europe (for example Germany, where it is known as Zuckerrübensirup). Molasses is also used for yeast production.
Many kinds of molasses on the market come branded as "unsulfured". Many foods, including molasses, were once treated with sulfur dioxide as a preservative, helping to kill off molds and bacteria. Sulfur dioxide is also used as a bleaching agent, as it helps lighten the color of molasses. Most brands have moved away from using sulfured molasses due to both the relatively stable natural shelf life of untreated molasses, and of the off flavor and trace toxicity of low doses of sulfur dioxide.
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,213 kJ (290 kcal)|
|Dietary fiber||0 g|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
Molasses is composed of 22% water, 75% carbohydrates, and no protein or fat (table). In a 100 gram reference amount, molasses is a rich source (20% or more of the Daily Value, DV) of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium, and calcium (table).
The sugars in molasses are sucrose (29% of total carbohydrates), glucose (12%) and fructose (13%) (data from USDA nutrition table).
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Food products and additives
Molasses can be used:
- As the principal ingredient in the distillation of rum
- In dark rye breads or other whole grain breads
- In some cookies and pies
- In gingerbread (particularly in the Americas)
- In barbecue sauces
- In beer styles such as stouts and porters
- To stabilize emulsification of home-made vinaigrette
- To reconstitute brown sugar by combining it with white sugar
- As a humectant in jerky processing
- As a source for yeast production
- As an additive in mu'assel (also known as shisha), the tobacco smoked in a hookah
- As a minor component of mortar for brickwork
- Mixed with gelatin glue and glycerine when casting composition ink rollers on early printing presses
- As a soil additive to promote microbial activity
- Anadama bread
- Brown sugar
- Corn Syrup
- Great Molasses Flood
- Invert Syrup
- Maillard reaction
- Maple Syrup
- Shoofly pie
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Mixing tobacco with molasses is a very ancient habit. A WHO report dates back “the addition of molasses to burley tobacco in the nineteenth century to create “American” blended tobacco”. [E]arly health-oriented anthropological research on hookah smoking showed that it [...] can be traced back [to] the 17th century
- "The Hidden Chemicals in Hookah Tobacco Smoke".
Hookah users inhale smoke, which is generated by heating hookah tobacco that is fermented with molasses and fruits and combined with burning charcoal.
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- "Bioactive materials for sustainable soil management" (PDF). bfa.com.au. Archived from the original (PDF) on 2011-02-27.
- Media related to Molasses at Wikimedia Commons