melasse

Melasse, also known as molasses, is a viscous, dark syrup produced as a byproduct of extracting sugar from sugar cane or sugar beets. It forms when juice is boiled and sucrose crystals are removed; the remaining syrup is concentrated through additional boilings, yielding products of varying color and intensity.

The main varieties are light molasses, dark molasses, and blackstrap molasses. Light molasses is the first strong syrup to be drawn off and has a mild sweetness. Dark molasses is more robust in flavor and color, while blackstrap molasses comes from the third boiling and is higher in mineral content but lower in sugar. The terminology and exact composition can differ by region and production method.

Composition varies, but molasses generally contains a mixture of sugars (glucose, fructose, and residual sucrose), minerals such as iron, calcium, and potassium, and trace amounts of vitamins and phenolic compounds. Because of its high sugar content, molasses is used as a sweetener and flavoring in baking, cooking, and beverages. It is also used in the fermentation and distillation of certain products and, in some cases, as a supplement in animal feed.

Storage and safety considerations are straightforward: keep in a cool, dry place and tightly sealed to prevent crystallization and spoilage. Molasses can thicken or crystallize at low temperatures and may separate if stored for long periods. As with all food products, buyers should rely on packaged products that meet local food safety standards.