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Molasses  

 

Molasses or Blackstrap molasses is the residual liquid food obtained in the manufacturing of raw sugar. The cane juice, or mother liquor, after having been purified, is concentrated into a thick mass. As the sugar crystallizes, this mass is passed through a centrifuge which allows the mother liquor to pass through but retains the crystallized sugar. The resulting molasses is very dark and has a robust somewhat bitter-tart flavor.

Chemical Analysis

Total solids as Brix           78-80.5
Moisture (%)                     20-25
Total sugars (%)               55-65
Invert Sugars (%)               9-22
Sucrose (%)                     37-50
Ash (%) (sulfated)              6-11
pH 1:1 dilution                 4.5-6.0

Key Benefits

  • 56 Cal. Energy (Per 15 ml or 1 Table Spoon)
  • 68 mg Sodium (Per 15 ml or 1 Table Spoon)
  • 350 mg Potassium (Per 15 ml or 1 Table Spoon)

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Last modified: 01/01/07