Molasses
- CAS No.
- 68476-78-8
- Chemical Name:
- Molasses
- Synonyms
- Molasses;Cane syrup;CANEMOLASSES;beet molasses;Molasses, beet;Einecs 270-698-1;Beet sugar molasses;Molasses ISO 9001：2015 REACH
- CBNumber:
- CB8854960
- Molecular Formula:
- C6H12NNaO3S
- Molecular Weight:
- 201.21915
- MOL File:
- 68476-78-8.mol
- Modify Date:
- 2024/8/1 13:52:05
| Dielectric constant | 31.3（Ambient） |
|---|---|
| EPA Substance Registry System | Molasses (68476-78-8) |
Molasses Chemical Properties,Uses,Production
Chemical Properties
Molasses extract is a by-product of the sugar-refining process; the syrup or the “mother water” is separated from the grains of the raw sugar in the process of manufacture. The use of molasses dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. The quality of molasses depends on the character and treatment of the cane juices from which it is obtained. Molasses is generally dark brown to bright amber. Blackstrap molasses is the final or exhausted molasses of raw sugar manufacture. Molasses extract is usually sweet; it can also taste burnt.
Because of its nature, molasses is expensive to export and is therefore mostly consumed where it is produced. Molasses is used as animal feed (for example in molassed beet pulp), as a food ingredient (where imported cane molasses is mostly used for reasons of taste) and as a raw material in the fermentation industries for the production of yeast, citric acid, vitamins, amino acids and lactic acid as well as for the production of ethanol.
Uses
Molasses is the byproduct of the manufacture of sugar from sugar cane in which the syrup is separated from the crystals. the highest grade is edible molasses which is most often found as table syrup. the lowest grade is blackstrap molasses. molasses is a strongly fla- vored, dark colored syrup containing 70–80% solids of which 50–75% is sucrose and invert sugar. it is used in syrups and in the production of caramel.
Production Methods
Molasses, first produced from sugarcane in China and India centuries ago and later in Europe and Africa, was introduced as the by-product of cane-sugar production into Santo Domingo by Columbus in 1493.
Agricultural Uses
Molasses is the thick liquid left over after sucrose is
removed from the mother liquid in sugar manufacture.
Blackstrap molasses is the syrup from which no more
sugar can be obtained economically. It contains about
20% sucrose, 20% reducing sugars, 10% ash, 20% nonorganic
sugars and 20% water. It is combustive and nontoxic.
Molasses Preparation Products And Raw materials
Raw materials
Preparation Products
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