Molasses (/məˈlæsɪz,moʊ-/ⓘ)[1] is aviscous byproduct principally obtained from therefining ofsugarcane orsugar beet juice intosugar. Molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Sugarcane molasses is usually used to sweeten and flavour foods. Molasses is a major constituent of fine commercialbrown sugar.[2]
Molasses is rich invitamins and minerals, includingvitamin B6,iron,calcium,magnesium, andpotassium. There are different types of molasses depending on the amount of time refined, including first molasses (highest sugar content), second molasses (slightly bitter), and blackstrap molasses (the darkest and most robust in flavor). Molasses was historically popular in the Americas before the 20th century as a sweetener. It is still commonly used in traditional cuisine, such as inMadeira Island's traditional dishes.
In addition to culinary uses, molasses has industrial applications, such as in the distillation ofrum,[3] as an additive inmortar, and as a soil amendment to promotemicrobial activity. The unique flavor and nutritional profile of molasses make it a versatile ingredient.
Sugar cane molasses is an ingredient used in baking and cooking.[8] It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods[9] and an ingredient in brewing beer in the colonies.George Washington had a notebook that contains a molasses beer recipe.[10]
To produce molasses, sugar cane is harvested and stripped of leaves. Its juice is then extracted, usually by cutting, crushing, or mashing. The juice is boiled to produce a concentrate and encourage sugarcrystallization. The result of this first boiling is calledfirst syrup ('A' Molasses) and has the highest sugar content. First syrup is usually referred to in theSouthern United States ascane syrup rather than molasses.Second molasses ('B' Molasses) is produced by a second boiling and sugar extraction and has a slightly bitter taste.[citation needed]
Boiling the sugar syrup a third time yields dark,viscousblackstrap molasses ('C' Molasses), known for its robust flavour. During this process, the majority ofsucrose from the original juice is crystallized and removed. The bitterness of blackstrap molasses is much greater than in the regular form of molasses.[11] It is sometimes used in baking or to produceethanol, as an ingredient incattle feed, or in yeast production.[12] Exaggerated health benefits claimed for blackstrap molasses were the theme of the 1951novelty songBlack Strap Molasses, recorded byGroucho Marx,Jimmy Durante,Jane Wyman, andDanny Kaye.[13]
Unlike highly refined sugars, molasses contains significant amounts ofvitamin B6 andminerals, includingcalcium,magnesium,iron, andmanganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source ofpotassium.[14]
OnMadeira Island, cane molasses is an important constituent of the traditional cuisine, where it is known asmel-de-cana (Portuguese for "(sugar)cane honey").[15] Its origin in Madeira dates back to the golden age of sugar production in the archipelago.[16][17][18][19]
Beet molasses is 50% sugar by dry weight, predominantlysucrose, but contains significant amounts ofglucose andfructose. Beet molasses is limited inbiotin (vitamin H or B7) for cell growth and therefore may be supplemented with a biotin source.[clarification needed] The non-sugar content includes many salts, such ascalcium,potassium,magnesium,oxalate, andchloride. It also contains sulfur,betaine, and the trisaccharideraffinose. These result from the concentration of the original plant material or other chemicals in processing and are unpalatable to humans. It is therefore mainly used as an animal feed additive (known asmolassedsugar beet feed) or a fermentation feedstock. In animal feed, it provides energy and minerals, increases palatability, and reduces dust[clarification needed].[20]
Pomegranate molasses is a traditional ingredient in Middle Eastern cooking. It is made by simmering a mixture of pomegranate juice, sugar, and lemon juice, and reducing the mixture for about an hour until the consistency of syrup is achieved.[23]
Many types of molasses on the market are brandedunsulfured. In the past, many foods, including molasses, were treated with asulfur dioxide preservative, helping to kill off moulds and bacteria. Sulfur dioxide is also used as a bleaching agent to help lighten the colour of molasses. Most brands have abandoned the use of sulfur dioxide in molasses, because untreated molasses already has a stable shelf life. Poor flavour and the trace toxicity of low doses of sulfur dioxide also led to its removal.[24]
^The Codex Alimentarius Commission. (2009; 2010). Codex Alimentarius – 212.1 Scope and Description. Food and Agriculture Organization of the United Nations.
^"Rum | liquor".Encyclopedia Britannica.Archived from the original on 29 December 2017. Retrieved23 February 2021.
^ab"Molasses". Online Etymology Dictionary, Douglas Harper, Inc. 2020.Archived from the original on 10 March 2021. Retrieved4 November 2020.
^Ginsberg, Megan, ed. (2016).All-Time Best Holiday Baking 2016. Brookline: Cook's Illustrated. pp. 52–53.
^abGreweling, Peter P (2013).Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd ed.). Hoboken, New Jersey:John Wiley & Sons. p. 3.ISBN978-0-470-42441-4.
^Bitzer, Morris (2002)."Sweet Sorghum for Syrup"(PDF). N.p.: University of Kentucky.Archived(PDF) from the original on 23 May 2014. Retrieved22 May 2014.
^White, Katie (17 July 2017)."The Hidden Chemicals in Hookah Tobacco Smoke". San Diego State University.Archived from the original on 28 April 2021. Retrieved10 March 2021.Hookah users inhale smoke, which is generated by heating hookah tobacco that is fermented with molasses and fruits and combined with burning charcoal.
