Molasses is a viscous byproduct of sugar production, typically containing 70-75% dry matter and primarily serving as a source of energy due to its high sugar content. Its composition varies based on the source (cane or beet) and processing, but it generally includes a mix of sugars, minerals, and other non-sugar components.
General Characteristics:
Appearance: Dark brown, viscous liquid.
Specific Gravity: Between 1.35 and 1.45.
Dry Matter (DM): Typically 70-75%.
Energy Source: High sugar content (60-70% DM), primarily sucrose, glucose, and fructose.
Fat Content: Very low (around 0.1% in a 100g sample).
Protein Content: Low, with a crude protein equivalent of about 6%, half of which is non-protein nitrogen.
Ash Content: Varies, but generally high in minerals like calcium, sodium, potassium, and magnesium.
Minerals: Rich in calcium, potassium, sodium, magnesium, and trace minerals like copper, zinc, iron, and manganese.
Vitamins: May contain some vitamins like pantothenic acid, choline, and niacin.
Compositional Differences Between Cane and Beet Molasses:
Sucrose Content:
Cane molasses typically has about two-thirds of its sugar content as sucrose, while beet molasses has mostly sucrose.