Molasses#Sugar beet molasses

The word molasses comes from {{Lang|pt|melaço}} in Portuguese, a derivative (intensifier) of mel (honey)“[https://dicionario.priberam.org/mela%C3%A7o melaço] {{Webarchive|url=https://web.archive.org/web/20210915003612/https://dicionario.priberam.org/mela%C3%A7o |date=2021-09-15 }}” Dicionário Priberam da Língua Portuguesa“[https://ciberduvidas.iscte-iul.pt/consultorio/perguntas/o-uso-de-s-ss-c-ou-c/7348 O uso de s, ss, c ou ç] {{Webarchive|url=https://web.archive.org/web/20210915003614/https://ciberduvidas.iscte-iul.pt/consultorio/perguntas/o-uso-de-s-ss-c-ou-c/7348 |date=2021-09-15 }}” Ciberdúvidas with Latinate roots.{{cite web|title=Molasses|url=https://www.etymonline.com/word/Molasses|publisher=Online Etymology Dictionary, Douglas Harper, Inc.|date=2020|access-date=4 November 2020|archive-date=10 March 2021|archive-url=https://web.archive.org/web/20210310193740/https://www.etymonline.com/word/molasses|url-status=live}} Cognates include Ancient Greek {{Lang|grc|μέλι}} ({{Transliteration|grc|méli}}) (honey), Latin {{Lang|la|mel}}, Spanish {{Lang|es|melaza}} (molasses), Romanian {{Lang|ro|miere}} or {{Lang|ro|melasă}}, and French {{Lang|fr|mélasse}} (molasses). Blackstrap is derived from the Dutch word for syrup, stroop.

{{cite web|url=https://www.merriam-webster.com/dictionary/blackstrap%20molasses#:~:text=Word%20History&text=Note%3A%20The%20relevant%20sense%20of,variant%20of%20siroop%20%22syrup.%22 |title=Blackstrap}}

File:Bottle of Molasses.jpg

Sugar cane molasses is an ingredient used in baking and cooking.{{cite web|url=http://www.brerrabbit.com/cooking-with-molasses/ |title=Cooking with Molasses – Brer Rabbit Molasses Recipes – Easy Baking Recipes |work=Brer Rabbit |archive-url=https://web.archive.org/web/20140424130921/http://www.brerrabbit.com/cooking-with-molasses/ |archive-date=2014-04-24 |url-status=dead}} It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods{{cite web|url=https://www.sfgate.com/news/article/Molasses-Bittersweet-History-3014292.php |title=Molasses' Bittersweet History|last=Hudson |first=Jeff |date=28 January 1998 |access-date=10 March 2021 |work=SF Gate |url-status=live |archive-url=https://web.archive.org/web/20170921001639/http://www.sfgate.com/news/article/Molasses-Bittersweet-History-3014292.php |archive-date=2017-09-21}} and an ingredient in brewing beer in the colonies. George Washington had a notebook that contains a molasses beer recipe.{{cite web |last1=Grasse |first1=Steven |title=A brief history of colonial-era beer (including an awesome Stock Ale recipe) |url=https://www.craftbrewingbusiness.com/featured/colonial-spirits-brief-history-colonial-era-beer-including-sweet-stock-ale-recipe/ |website=Craft Brewing Business |access-date=17 March 2020 |date=6 September 2016 |archive-date=17 March 2020 |archive-url=https://web.archive.org/web/20200317190447/https://www.craftbrewingbusiness.com/featured/colonial-spirits-brief-history-colonial-era-beer-including-sweet-stock-ale-recipe/ |url-status=live }}

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 sugar crystallization. The result of this first boiling is called first syrup ('A' Molasses) and has the highest sugar content. First syrup is usually referred to in the Southern United States as cane 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|date = December 2022}}

Boiling the sugar syrup a third time yields dark, viscous blackstrap molasses ('C' Molasses), known for its robust flavour. During this process, the majority of sucrose from the original juice is crystallized and removed. The bitterness of blackstrap molasses is much greater than in the regular form of molasses.{{Cite book |title=All-Time Best Holiday Baking 2016 |publisher=Cook's Illustrated |year=2016 |isbn= |editor-last=Ginsberg |editor-first=Megan |location=Brookline |pages=52–53 |language=en-US}} It is sometimes used in baking or to produce ethanol, as an ingredient in cattle feed, or in yeast production.{{Cite book |last=Greweling |first=Peter P |title=Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner |publisher=John Wiley & Sons |year=2013 |isbn=978-0-470-42441-4 |edition=2nd |location=Hoboken, New Jersey |pages=3}} Exaggerated health benefits claimed for blackstrap molasses were the theme of the 1951 novelty song Black Strap Molasses, recorded by Groucho Marx, Jimmy Durante, Jane Wyman and Danny Kaye.{{cite book|last=Fleck |first=H. C. |title=Toward Better Teaching of Home Economics | publisher=Macmillan |year=1968 |url=https://books.google.com/books?id=6Bg8AAAAIAAJ |page=195 |isbn=9780023382901 |url-status=live |archive-url=https://web.archive.org/web/20171206150124/https://books.google.com/books?id=6Bg8AAAAIAAJ |archive-date=2017-12-06}}

Unlike highly refined sugars, molasses 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.{{cite web |last1=Tukua |first1=Deborah |date=27 January 2020 |title=These Health Benefits of Blackstrap Molasses May Surprise You |url=https://www.farmersalmanac.com/12-health-benefits-of-blackstrap-molasses-you-need-to-know-106405 |url-status=live |archive-url=https://web.archive.org/web/20211107051046/https://www.farmersalmanac.com/12-health-benefits-of-blackstrap-molasses-you-need-to-know-106405 |archive-date=2021-11-07 |access-date=2021-11-07 |website=Farmers' Armanac}}

On Madeira Island cane molasses is an important constituent of the traditional cuisine, where it is known as mel-de-cana (Portuguese for "(sugar)cane honey").{{Cite web|title=Mel de Cana|url=https://www.visitmadeira.pt/pt-pt/a-madeira/produtos-regionais/mel-de-cana|access-date=2022-02-16|website=www.visitmadeira.pt|archive-date=2022-02-16|archive-url=https://web.archive.org/web/20220216211254/https://www.visitmadeira.pt/pt-pt/a-madeira/produtos-regionais/mel-de-cana|url-status=live}} Its origin in Madeira dates back to the golden age of sugar production in the archipelago.{{cite book|author=Alfred W. Crosby|url=https://books.google.com/books?id=5KKNCgAAQBAJ&pg=PA77|title=Ecological Imperialism, The Biological Expansion of Europe, 900–1900|publisher=Cambridge University Press|year=2015|isbn=978-1-107-56987-4|edition=2|page=77|access-date=25 September 2017|archive-url=https://web.archive.org/web/20200106002634/https://books.google.com/books?id=5KKNCgAAQBAJ&pg=PA77|archive-date=6 January 2020|url-status=live}}{{Cite web|title=The 'White Gold' Era|url=http://www.visitmadeira.pt/en-gb/madeira/history/era-of-white-gold|access-date=2021-10-02|website=www.visitmadeira.pt|archive-date=2021-10-03|archive-url=https://web.archive.org/web/20211003001357/http://www.visitmadeira.pt/en-gb/madeira/history/era-of-white-gold|url-status=live}}{{Cite web|last=davide|title=Madeira Ruled the Sugar Trade|url=https://www.portuguesemuseum.org/?page_id=1808&category=3&exhibit=&event=184|access-date=2021-11-11|language=en-US|archive-date=2021-11-11|archive-url=https://web.archive.org/web/20211111232354/https://portuguesemuseum.org/?page_id=1808&category=3&exhibit=&event=184|url-status=live}}{{cite book|last=Ponting|first=Clive|title=World history: a new perspective|publisher=Chatto & Windus|year=2000|isbn=0-7011-6834-X|location=London|page=482|author-link=Clive Ponting}}

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 and therefore may be supplemented with a biotin source.{{clarification needed|date=February 2025}} The non-sugar content includes many salts, including calcium, potassium, magnesium, oxalate, and chloride. It also contains sulfur, betaine, and the trisaccharide raffinose. 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 as molassed sugar beet feed) or a fermentation feedstock. In animal feed, it provides energy and minerals, increases palatability, and reduces dust{{clarification needed|date=February 2025}}.{{cite web |last1=Lardy |first1=Greg |last2=Schafer |first2=Rebecca |title=Feeding Sugar Beet Byproducts to Cattle |url=https://www.ag.ndsu.edu/publications/livestock/feeding-sugar-beet-byproducts-to-cattle |publisher=North Dakota State University |access-date=6 March 2022 |archive-date=19 January 2022 |archive-url=https://web.archive.org/web/20220119074410/https://www.ag.ndsu.edu/publications/livestock/feeding-sugar-beet-byproducts-to-cattle |url-status=live }}

Sweet sorghum syrup is colloquially called sorghum molasses in the southern United States.{{cite web |url=https://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream |title=Sorghum Travels From The South To The Mainstream |last=Rapuano |first=Rina |website=npr.org |date=12 September 2012 |access-date=22 May 2014 |url-status=live |archive-url=https://web.archive.org/web/20140523030015/http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream |archive-date=23 May 2014}}{{cite web |url=http://www.uky.edu/Ag/CCD/introsheets/swsorghumintro.pdf |title=Sweet Sorghum for Syrup |last=Bitzer |first=Morris |publisher=N.p.: University of Kentucky |year=2002 |access-date=22 May 2014 |url-status=live |archive-url=https://web.archive.org/web/20140523030153/http://www.uky.edu/Ag/CCD/introsheets/swsorghumintro.pdf |archive-date=23 May 2014}}

File:Pomegranate molasses bottle.jpg]]

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.{{cite web |last1=Ismayilova |first1=Laman |title=Narsharab, country's delicious pomegranate sauce |date=4 July 2019 |url=https://www.azernews.az/culture/152819.html |publisher=AzerNews |access-date=6 March 2022 |archive-date=6 March 2022 |archive-url=https://web.archive.org/web/20220306060531/https://www.azernews.az/culture/152819.html |url-status=live }}

Many types of molasses on the market are branded unsulfured. In the past, many foods, including molasses, were treated with a sulfur 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 relatively stable natural shelf life. Poor flavour and the trace toxicity of low doses of sulfur dioxide are also factors that have led to its removal.{{cite web |url=http://www.culinarylore.com/food-science:why-does-my-mollases-say-unsulphured |title=Why Does my Molasses say Unsulphured? Was Sulphur Removed From it? |date=8 October 2012 |website=Culinary Lore |last=T |first=Eric |access-date=10 March 2021 |url-status=live |archive-url=https://web.archive.org/web/20150918235114/http://www.culinarylore.com/food-science:why-does-my-mollases-say-unsulphured |archive-date=18 September 2015}}

During cooking, the presence of molasses increases the hygroscopicity of surrounding ingredients, and through the Maillard reaction, it often turns brown. These effects are the result of relatively high levels of amino acids, invert sugar and minerals.

{{nutritional value

| name=Molasses

| kJ=1213

| water=21.9 g

| protein=0 g

| fat=0.1 g

| carbs=74.7 g

| fiber=0 g

| sugars=74.7 g

| sucrose = 5.1–52.2 g

| glucose = 0–20.5 g

| fructose = 7.9–18.5 g

| calcium_mg=205

| iron_mg=4.72

| magnesium_mg=242

| phosphorus_mg=31

| potassium_mg=1464

| sodium_mg=37

| zinc_mg=0.29

| manganese_mg=1.53

| thiamin_mg=0.041

| riboflavin_mg=0.002

| niacin_mg=0.93

| pantothenic_mg = 0.804

| vitB6_mg=0.67

| choline_mg=13.3

| source_usda=1

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168820/nutrients&format=Full Link to USDA Database entry]

}}

Molasses is composed of 22% water, 75% carbohydrates and very small amounts (0.1%) of fat. It contains no protein. In a reference amount of 100 grams, 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.

The sugars in molasses are on average sucrose (39% of total carbohydrates), glucose (16%) and fructose (17%) (data from USDA nutrition table).

The uses of molasses in food production may include:

• Principal ingredient in the distillation of rum
• Production of dark rye bread
• Production of gingerbread (particularly in the Americas)
• Production of barbecue sauces
• Some brown sugar is made by combining molasses with white sugar
• In some beer styles of stouts and porters
• Stabilization of emulsifiers in home-made vinaigrette{{cite web|url=https://www.cooksillustrated.com/articles/169-make-ahead-vinaigrette |title=Make-Ahead Vinaigrette |work=Cook's Illustrated |access-date=2017-09-20 |url-status=live |archive-url=https://web.archive.org/web/20170921094848/https://www.cooksillustrated.com/articles/169-make-ahead-vinaigrette |archive-date=2017-09-21}}
• Additive in mu'assel (also known as shisha), the tobacco smoked in a hookah{{cite journal|pmc=2672364 |year=2009 |last1=Chaouachi |first1=K |title=Hookah (Shisha, Narghile) Smoking and Environmental Tobacco Smoke (ETS). A Critical Review of the Relevant Literature and the Public Health Consequences |journal=International Journal of Environmental Research and Public Health |volume=6 |issue=2 |pages=798–843 |pmid=19440416 |doi=10.3390/ijerph6020798|quote=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.|doi-access=free }}{{cite web |url=http://newscenter.sdsu.edu/sdsu_newscenter/news_story.aspx?sid=76828 |title=The Hidden Chemicals in Hookah Tobacco Smoke |last=White |first=Katie |quote=Hookah users inhale smoke, which is generated by heating hookah tobacco that is fermented with molasses and fruits and combined with burning charcoal. |date=17 July 2017 |publisher=San Diego State University |access-date=10 March 2021 |archive-date=28 April 2021 |archive-url=https://web.archive.org/web/20210428172049/https://newscenter.sdsu.edu/sdsu_newscenter/news_story.aspx?sid=76828 |url-status=live }}

• As a minor component of mortar for brickwork{{cite book|title=A Manual on Lime and Cement, Their Treatment and Use in Construction |last=Heath |first=Arthur Henry |publisher=Mackaye Press |date=1893 |url=https://books.google.com/books?id=JR2fdsniyZsC&q=molasses |access-date=2015-10-24 |url-status=live |archive-url=https://web.archive.org/web/20160306041658/https://books.google.co.uk/books?id=JR2fdsniyZsC&q=molasses |archive-date=2016-03-06}}
• Mixed with gelatin glue and glycerine in casting composition ink rollers on early printing presses{{Cite web |title=Some observations on home-made composition rollers |date=3 February 2015 |url=https://papertrail.ca/blog/some-observations-on-home-made-composition-rollers/ |access-date=2023-06-15 |archive-date=2021-06-25 |archive-url=https://web.archive.org/web/20210625042622/https://papertrail.ca/blog/some-observations-on-home-made-composition-rollers/ |url-status=live }}

• As a soil additive to promote microbial activity, resulting in increased production of succinic acid, malic acid, butyric acid and mannitol. Production of these common plant defensive chemicals by microbes is believed to aid in suppressing plant disease.{{cite journal | last1=Rosskopf | first1=Erin | last2=Di Gioia | first2=Francesco | last3=Hong | first3=Jason C. | last4=Pisani | first4=Cristina | last5=Kokalis-Burelle | first5=Nancy | title=Organic Amendments for Pathogen and Nematode Control | journal=Annual Review of Phytopathology | publisher=Annual Reviews | volume=58 | issue=1 | date=2020-08-25 | issn=0066-4286 | doi=10.1146/annurev-phyto-080516-035608 | pages=277–311| pmid=32853099 | bibcode=2020AnRvP..58..277R | s2cid=221360634 }}{{cite web |url=http://www.bfa.com.au/Portals/0/BFAFiles/AUT05-bioactive-materials.pdf |title=Bioactive materials for sustainable soil management |website=bfa.com.au |url-status=dead |archive-url=https://web.archive.org/web/20110227075535/http://www.bfa.com.au/Portals/0/BFAFiles/AUT05-bioactive-materials.pdf |archive-date=2011-02-27}}

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• Anadama bread
• Caramelization
• Corn syrup
• Great Molasses Flood
• Panela (piloncillo)
• Jaggery
• Kuromitsu
• Maple syrup
• Muscovado
• Pekmez
• Shoofly pie

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