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Molasses
Molasses structure
CBNumber: CB8854960
Chemical Properties
Molasses extract is a by-product of the sugar-refining process; the syrup or the “mother water” is separ
ated 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 Colon
ial trade. It was the major sweetener used in America until after World War I because it was less expen
sive than sugar. The quality of molasses depends on the character and treatment of the cane juices fro
m which it is obtained. Molasses is generally dark brown to bright amber. Blackstrap molasses is the fin
al 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 pr
oduced. Molasses is used as animal feed (for example in molassed beet pulp), as a food ingredient (wh
ere imported cane molasses is mostly used for reasons of taste) and as a raw material in the fermentati
on industries for the production of yeast, citric acid, vitamins, amino acids and lactic acid as well as for t
he 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 lo
west 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 ca
ramel.
Uses
A type of syrup, molasses is a byproduct of the sugar industry. It is the mother liquor remaining after cry
stallization and removal of sucrose from the juices of sugar cane or sugar beet and is used in a variety
of food and nonfood applications.
Production Methods
Molasses, first produced from sugarcane in China and India centuries ago and later in Europe and Afric
a, was introduced as the by-product of cane-sugar production into Santo Domingo by Columbus in 149
3.
Composition
Total solids in molasses as determined by drying methods may vary from 75 to 85%, and the sucrose c
ontent may be
from 25 to 40%. Reducing sugars as determined by copper reduction methods may be fr
om 12 to 35%. The total sugar content, both
sucrose and reducing sugars, is usually about 50%, but ca
n be in considerable excess of this figure. Other important constituents:
Klasonlignin (16.4% of which 1
6.3% total aldehyde, 5.3% vanillin, 9.0% syringa aldehyde); about 12 to 20% saccharose (located in
the
juice of the stem); about 0.1 to 0.25% wax.
Agricultural Uses
Molasses is the thick liquid left over after sucrose is
removed from the mother liquid in sugar manufactu
re.
Raw materials
4-TRIFLUOROMETHYL THIOANISOLE
Sulfamic acid
Cyclohexylamine
Preparation Products
Chromic chloride hexahydrate
Butyric Acid
Propionic acid
L-Glutamic acid
2,3-Butanediol
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Supplier Advantage
Molasses
68476-78-8
US $88.00 / KG
Above98%
Wuhan Dujiang Industrial Co., Ltd.
Inquiry
Molasses
68476-78-8
US $10.00 / KG
99.99%
Wuhan Monad Medicine Tech Co.,LTD
Inquiry
Molasses
68476-78-8
US $10.00 / KG
99%
Hebei Guanlang Biotechnology Co., Ltd.
Inquiry
Saccharin
Glycyrrhizic acid
Alitame
Acesulfame
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