Everything about Molasses totally explained
Molasses or
treacle is a thick
syrup by-product from the processing of the
sugarcane or
sugar beet into
sugar. (In some parts of the US,
molasses also refers to
sorghum syrup.) The word
molasses comes from the
Portuguese word
melaço, which comes from
mel, the Portuguese word for "
honey". The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.
Cane molasses
Sulfured molasses is made from young green
sugar cane and is treated with
sulfur dioxide, which acts as a preservative, during the sugar extraction process. Unsulfured molasses is made from mature sugar cane and doesn't require treatment with sulfur during the extraction process. There are three grades of molasses, Mild or
first molasses, Dark or
second molasses, and Black strap. These grades may be sulfured or unsulfured.
To make molasses, which is pure sugar cane juice, the sugar cane plant is harvested and stripped of its leaves. Its juice is extracted from the canes, usually by crushing or mashing. The juice is boiled to concentrate which promotes the crystallization of the sugar. The results of this first boiling and removal of sugar crystal is
first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the juice.
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 gives
black strap molasses. The majority of sucrose from the original juice has been crystallized but black strap molasses is still mostly sugar by calories; however, unlike refined sugars, it contains significant amounts of
vitamins and
minerals. Black strap molasses is a source of
calcium,
magnesium,
potassium and
iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients. Black strap is often sold as a health supplement, as well as being used in the manufacture of
cattle feed, and for other industrial uses.
Those who enjoy the taste of molasses on its own often enjoy black strap molasses the most.
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 containing significant amounts of
glucose and
fructose. Beet molasses is limited in
biotin (Vitamin H or B
7) for cell growth, hence it may need to be supplemented with a biotin source. The non-sugar 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's 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 non-sugar 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's practiced in the
US and parts of
Europe.
Molasses is used for yeast production.
Substitutes
Cane molasses is a common ingredient in
baking, often used in baked goods such as
gingerbread cookies. There are a number of substitutions that can be made for molasses; for a
cup of molasses the following may be used (with varying degrees of success): 1 cup honey, or ¾ cup firmly packed
brown sugar, or 1 cup dark
corn syrup, 1 cup granulated sugar with 1/4 cup water, or 1 cup pure
maple syrup.
Other forms
In the cuisines of the Middle East, molasses is produced from several other materials:
carob(External Link
),
grape(External Link),
date(External Link),
pomegranate(External Link), and
mulberry.
(External Link)
Trivia
- Molasses is a chelating agent. A rusty object placed for two weeks in a mixture of one part molasses to three or four parts water will lose its rust due to the chelating action of the molasses.
- The Boston Molasses Disaster is an infamous incident involving the substance which occurred on January 15 1919. A large molasses storage tank burst and flooded a neighborhood of Boston, killing 21 and injuring 150. The flood advanced as fast as 35 mph.
- "Slow as molasses in January" is an adage in American English for someone or something that's very slow. Due to the high viscosity of commonly available molasses at room temperature, the liquid pours quite slowly.
- Molasses is the base material for fermentation into rum.
- Molasses is the key ingredient in Shoofly pie, a mostly Pennsylvania Dutch dessert in the Southeastern region of Pennsylvania. The pie also includes large quantities of plain and brown sugar, cinnamon, flour, and eggs.
- Molasses can be used as carbon source for in situ remediation of chlorinated hydrocarbons. See biostimulation.
- Molasses can be mixed with sand to make mortar for brickwork. It will last if it's protected from moisture and humidity.
- In the novel To Kill a Mockingbird the narrator associates molasses as a luxury of the poor farmers of Maycomb. In one instance Walter Cunningham, a poor farmer boy, covered his food with molasses. Scout was disgusted by this and offended Walter Cunningham because of his odd eating habits.
- Molasses is a song title on The Hush Sound's third album, Goodbye Blues.
Further Information
Get more info on 'Molasses'.
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