Rübenmelasse

Rübenmelasse is the dark, viscous syrup that remains as a by‑product in the production of sugar from sugar beets. It is produced when the beet juice is extracted and the crystallized sucrose is removed during diffusion, clarification, and crystallization. The resulting mother liquor, which contains residual sugars and other dissolved substances, is concentrated to the desired solids content to form the molasses.

The composition of Rübenmelasse varies with processing conditions and beet composition. It generally contains residual sugars, including reducing sugars such as glucose and fructose, along with smaller amounts of sucrose. It also carries minerals (notably potassium, calcium, and magnesium), trace elements, organic acids, and minor vitamins. The syrup is hygroscopic and has a characteristic dark brown color and strong aroma that intensifies as it concentrates.

Uses of Rübenmelasse are diverse. It is widely employed as an energy-rich animal feed additive, especially in cattle and ruminant diets. It also serves as a fermentation substrate in the production of alcohol, organic acids, and other biotechnological processes. In some regions, it is processed further or blended into products for human consumption, or used as a raw material in the food and beverage industry.

From an economic and environmental perspective, Rübenmelasse adds value to the beet sugar chain by utilizing what would otherwise be waste material. Its composition and quality depend on beet quality and processing practices, and it requires proper handling and storage to prevent fermentation or spoilage.