molasses, syrup remaining aftersugar iscrystallized out ofcane orbeet juice. Molasses syrup is separated from sugar crystals by means ofcentrifuging. Separation from the sugarcrystals occurs repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is lighter in colour than molasses obtained at the second or third extractions. The third and final extraction yieldsblackstrap molasses, a heavy, viscous, dark-coloured product that has had all the sugar removed from it that can be separated practically by ordinary crystallization.

The lighter grades of molasses made fromsugarcane areedible and are used inbaking and candy-making and to makerum. Blackstrap and other low grades of cane molasses are used in mixedanimal feed and in the industrial production ofvinegar,citric acid, and other products. The molasses obtained from sugar beets has a very low sugar content and is generally inedible. Before 1948 molasses wasfermented to make industrialethyl alcohol, which is now made principally fromethylene, thus decreasing the demand for molasses.

Blackstrap molasses from cane is composed of roughly 55 percentsucrose and other sugars, 20 percent water, 15 percent organic nonsugars, and 10 percent ash.

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