Molasses

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Blackstrap molasses

Molasses (Template:IPAc-en)<ref>Template:Cite LPD</ref> is a viscous byproduct, principally obtained from the refining of sugarcane or sugar beet juice into sugar. 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 commercial brown sugar.<ref>The Codex Alimentarius Commission. (2009; 2010). Codex Alimentarius – 212.1 Scope and Description. Food and Agriculture Organization of the United Nations.</ref>

Molasses is rich in vitamins and minerals, including vitamin B6, iron, calcium, magnesium, and potassium. 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 in Madeira Island's traditional dishes.

In addition to culinary uses, molasses has industrial applications, such as in the distillation of rum,<ref>Template:Cite web</ref> as an additive in mortar, and as a soil amendment to promote microbial activity. The unique flavor and nutritional profile of molasses make it a versatile ingredient.

Etymology

The word molasses comes from Template:Lang in Portuguese,<ref name="Douglas Harper" /> a derivative (intensifier) of mel (honey)<ref>“melaço Template:Webarchive” Dicionário Priberam da Língua Portuguesa</ref><ref>“O uso de s, ss, c ou ç Template:Webarchive” Ciberdúvidas</ref> with Latinate roots.<ref name="Douglas Harper">Template:Cite web</ref> Cognates include Ancient Greek Template:Lang (Template:Transliteration) (honey), Latin Template:Lang, Spanish Template:Lang (molasses), Romanian Template:Lang or Template:Lang, and French Template:Lang (molasses). Blackstrap is derived from the Dutch word for syrup, stroop. <ref>Template:Cite web</ref>

Sugar cane molasses

File:Bottle of Molasses.jpg

A bottle of molasses

Sugar cane molasses is an ingredient used in baking and cooking.<ref>Template:Cite web</ref> It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods<ref>Template:Cite web</ref> and an ingredient in brewing beer in the colonies. George Washington had a notebook that contains a molasses beer recipe.<ref name="GRASSE">Template:Cite web</ref>

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.Template:Citation needed

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.<ref>Template:Cite book</ref> It is sometimes used in baking or to produce ethanol, as an ingredient in cattle feed, or in yeast production.<ref name=":0">Template:Cite book</ref> 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.<ref>Template:Cite book</ref>

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.<ref>Template:Cite web</ref>

Madeira Island

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").<ref>Template:Cite web</ref> Its origin in Madeira dates back to the golden age of sugar production in the archipelago.<ref name="Crosby2015">Template:Cite book</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref name="Ponting 2000 482">Template:Cite book</ref>

Sugar beet molasses

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.Template:Clarification needed 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 dustTemplate:Clarification needed.<ref>Template:Cite web</ref>

Other types

Sweet sorghum syrup is colloquially called sorghum molasses in the southern United States.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>

File:Pomegranate molasses bottle.jpg

Pomegranate molasses

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.<ref>Template:Cite web</ref>

Unsulfured molasses

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.<ref>Template:Cite web</ref>

Cooking

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.<ref name=":0" />

Nutrition

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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).

Other uses

Food products and additives

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<ref>Template:Cite web</ref>
Additive in mu'assel (also known as shisha), the tobacco smoked in a hookah<ref>Template:Cite journal</ref><ref>Template:Cite web</ref>

Industrial

As a minor component of mortar for brickwork<ref>Template:Cite book</ref>
Mixed with gelatin glue and glycerine in casting composition ink rollers on early printing presses<ref>Template:Cite web</ref>

Horticultural

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.<ref name="Rosskopf-et-al-2020">Template:Cite journal</ref><ref>Template:Cite web</ref>

References

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External links

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