How does molasses differ from other sugars

The syrup is boiled three times until the majority of the sucrose has crystallized to leave behind molasses. The crystals and syrup are then separated in the centrifuge, ensuring nutrients are retained by the molasses. At this point molasses requires heating, evaporating and filtering to remove impurities and ensure a product suitable for food use. Molasses is boiled three times before being centrifuged, heated, evaporated and filtered. Treacle is typically a lighter product with less sucrose extracted, and as such is slightly sweeter than molasses, though still features mild bitterness.

Significantly, treacle is produced at varying strengths. The same sugar refining process is followed as molasses, with treacle another by-product of the crystallisation of raw juice.

However, the resulting syrup is removed from the boiling process earlier than molasses, affecting how much more sugar remains in the syrup, changing the sweetness, bitterness and viscosity. Treacle is the syrup removed earlier in the process, after the first or second boil, and is then sweetened further with refiners syrup if producing black treacle. You can learn more about black treacle today at this page. Due to its bittersweet taste and high viscosity, molasses tends to be used in richer food products, typically savoury food products where its strong flavour complements and enhances any other present.

In addition, its properties make it ideal for acting as a binding agent and natural preservative. As such, molasses is commonly used to thicken sauces, adding colour and depth of flavour to condiments such as BBQ and Worcestershire sauce.

This sweetener is actually a byproduct of making sugar from sugarcane or sugar beets; the process goes through three boiling cycles and with each cycle a different type of molasses is created. There are five types of molasses : blackstrap, light, dark or medium , treacle, and sorghum which is technically not a molasses.

All varieties can contain sulphur depending on the specific refining process used, but unsulphured products, which are lighter in color and smoother in flavor, are available.

The lighter the molasses, the sweeter it is. This version of molasses is the syrup that remains after the first processing of the sugar. It is generally unsulphured and is the lightest as well as sweetest variety. Light molasses is, as you might guess, light in color; it is also mild or sweet because only a small percentage of the sugar has been extracted. This type of molasses is often used as a syrup for pancakes and waffles or is stirred into hot cereals such as oatmeal.

It consists of 65 percent sucrose. After the second boiling of the sugar, medium or dark molasses is made. It has a little stronger flavor than light molasses, but not as strong as blackstrap. Dark molasses is, naturally, darker in color, less sweet with a hint of bitterness, and has a thicker consistency. It is the type commonly used in gingerbread. This type of molasses has about 60 percent sucrose. The syrup remaining after the third extraction of sugar from sugar cane is blackstrap molasses.

The word blackstrap derived in part from the Dutch word stroop, meaning syrup refers to the color of the molasses, which is extremely dark. It has a very strong, somewhat bittersweet flavor with a heady aroma.

This variety is best used in recipes rather than as a straight sweetener such as pancake syrup. Some sources claim that it is more healthful than sugar. Some people believe that molasses is more beneficial to the body than sugar, but what does the research say? Molasses is a thick syrup that people use as a sweetener. It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. First, manufacturers crush sugar cane or sugar beets to extract the juice. They then boil down the juice to form sugar crystals.

Molasses is the thick, brown syrup left over after they remove the crystals from the juice. Manufacturers repeat this process several times, and each time, a different type of molasses is produced. Molasses is available to purchase in health food stores and online.

Bottom line : Molasses is a product of the sugar-making process, and it comes from sugar cane or sugar beets. This is the syrup produced by the first boiling. It has the lightest color and the sweetest taste. People commonly use it in baking. This is produced by the second boiling. It is thicker, darker, and less sweet. People can use it in baking, but it lends foods a distinct color and flavor.

This syrup is produced by the third boiling. It is the thickest and darkest type of molasses, and it tends to have a bitter taste. Blackstrap molasses is also the most concentrated form, and it contains the most vitamins and minerals.

For this reason, some sources say that it has the most health benefits. Bottom line : There are several types of molasses, including light, dark, and blackstrap. Each has different properties. Unlike refined sugar, molasses contains some vitamins and minerals 1.

One tablespoon — 20 grams g — of molasses contains the following amounts of your daily values of each nutrient:. One tablespoon also contains about 58 calories , all of which come from carbs — mostly sugar. In addition to containing vitamins and minerals, molasses is very high in sugar.

In excess, sugar can be very harmful to your health. Nutritionists do not recommend that people start eating molasses for the nutrients because its sugar content is so high. The best way to get these nutrients is by eating whole foods. Bottom line : Molasses contains several nutrients and is fairly high in minerals.

However, it is not the most healthful source of these nutrients because it contains so much sugar.