Molasses

Molasses(/məˈlæsɪz,moʊ-/)is aviscousbyproduct, principally obtained from therefiningofsugarcaneorsugar beetjuice intosugar. 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 commercialbrown sugar.
Molasses is rich in vitamins and minerals, includingvitamin B6,iron,calcium,magnesium, andpotassium. 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 inMadeira Island's traditional dishes.
In addition to culinary uses, molasses has industrial applications, such as in the distillation ofrum,as an additive inmortar, and as a soil amendment to promotemicrobialactivity. The unique flavor and nutritional profile of molasses make it a versatile ingredient.
The word molasses comes frommelaçoinPortuguese,a derivative (intensifier) ofmel(honey)with Latinate roots.CognatesincludeAncient Greekμέλι(méli) (honey),Latinmel,Spanishmelaza(molasses),Romanianmiereormelasă, andFrenchmélasse(molasses).Blackstrapis  derived from the Dutch word for syrup,stroop.
Sugar cane molasses is an ingredient used in baking and cooking.It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foodsand an ingredient in brewing beer in the colonies.George Washingtonhad a notebook that contains a molasses beer recipe.
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 sugarcrystallization. The result of this first boiling is calledfirst syrup ('A' Molasses) and has the highest sugar content. First syrup is usually referred to in theSouthern United Statesascane syruprather than molasses.Second molasses ('B' Molasses) is produced by a second boiling and sugar extraction and has a slightly bitter taste.
Boiling the sugar syrup a third time yields dark,viscousblackstrap molasses('C' Molasses), known for its robust flavour. During this process, the majority ofsucrosefrom the original juice is crystallized and removed. The bitterness of blackstrap molasses is much greater than in the regular form of molasses.It is sometimes used in baking or to produceethanol, as an ingredient incattle feed, or in yeast production.Exaggerated health benefits claimed for blackstrap molasses were the theme of the 1951novelty songBlack Strap Molasses, recorded byGroucho Marx,Jimmy Durante,Jane WymanandDanny Kaye.
Unlike highly refined sugars, molasses contains significant amounts ofvitamin B6andminerals, includingcalcium,magnesium,ironandmanganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients. Blackstrap is also a good source ofpotassium.
OnMadeira Islandcane molasses is an important constituent of the traditional cuisine, where it is known asmel-de-cana(Portuguesefor "(sugar)cane honey").Its origin in Madeira dates back to the golden age of sugar production in the archipelago.
Beet molasses is 50% sugar by dry weight, predominantlysucrose, but contains significant amounts ofglucoseandfructose. Beet molasses is limited inbiotin(vitamin H or B7) for cell growth and therefore may be supplemented with a biotin source.The non-sugar content includes many salts, includingcalcium,potassium,magnesium,oxalate, andchloride. It also contains sulfur,betaine, and the trisaccharideraffinose. 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 asmolassedsugar beet feed) or a fermentation feedstock. In animal feed, it provides energy and minerals, increases palatability, and reduces dust.
Sweet sorghumsyrup is colloquially calledsorghum molassesin thesouthern United States.
Pomegranate molassesis 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.
Unsulfured molasses: Many types of molasses on the market are brandedunsulfured. In the past, many foods, including molasses, were treated with asulfur dioxidepreservative, 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.
During cooking, the presence of molasses increases thehygroscopicityof surrounding ingredients, and through theMaillard reaction, it often turns brown. These effects are the result of relatively high levels ofamino acids,invert sugarandminerals.
Molasses is composed of 22% water, 75%carbohydratesand very small amounts (0.1%) offat. It contains noprotein. In a reference amount of 100 grams, molasses is a rich source (20% or more of theDaily Value, DV) ofvitamin B6and severaldietary minerals, includingmanganese,magnesium,iron,potassiumandcalcium.
The sugars in molasses are on average sucrose (39% of total carbohydrates), glucose (16%) and fructose (17%) (data fromUSDAnutrition table).
The uses of molasses in food production may include: