Molasses

Molasses is a thick, dark syrup produced when sugar cane or sugar beet is refined into sugar. Known for its rich flavour and deep colour, molasses is a by‑product that retains many of the nutrients removed from refined sugar. There are several types of molasses, including light, dark and blackstrap molasses, which vary in taste, nutritional content and sugar concentration.

Origins

Molasses is naturally derived from sugar cane or sugar beets. It is produced by a process in which the juice extracted from these plants is boiled to concentrate the sugar. This cooking process is repeated several times, with the molasses being separated at each step. The light molasses comes from the first boiling, the dark molasses from the second and the blackstrap molasses from the third and final boiling.

Characteristics and uses in the food industry

Molasses is used in culinary and industrial production due to its unique properties. Key characteristics include:

• Flavour: Adds a rich, distinctive flavour to baked goods, sauces and marinades.
• Color: Provides a deep, dark color that enhances the appearance of food products.
• Moisture Retention: Helps retain moisture in baked goods, contributing to a soft texture.
• Nutrient content: Contains vitamins and minerals such as iron, calcium, magnesium and potassium.
• Preservative properties: Due to its high sugar content, it acts as a natural preservative that inhibits the growth of micro‑organisms.

Use in ultra‑processed foods

Molasses is commonly used in ultra‑processed foods for several reasons:

• Sweetener: It is used as a natural sweetener in products such as cookies, cakes and cereals.
• Colouring agent: It adds a rich brown colour to products such as baked goods, sauces and confectionery, making them more visually appealing.
• Flavour enhancer: Its distinctive flavour can complement and enhance the taste of savoury and sweet products.
• Binding agent: Helps bind ingredients in products such as granola bars and cereals, providing a uniform texture.
• Fermentation substrate: In the production of alcoholic beverages and certain types of vinegar, molasses serves as a substrate for fermentation, thereby supporting the production process.
• Preservative: The high sugar content helps to extend the shelf life of processed foods by inhibiting the growth of micro‑organisms.

Effects on human health

Although molasses has some nutritional benefits, there are also health aspects to keep in mind:

• High sugar content: although molasses contains some nutrients, it still contains high amounts of sugar and calories. Excessive consumption can contribute to weight gain and increase the risk of diseases such as type 2 diabetes and heart disease.
• Mineral overload: consuming large amounts of molasses can lead to excessive intake of certain minerals, such as iron, which can be harmful in high doses.
• Glycaemic index: molasses has a medium glycaemic index, which can cause a rise in blood sugar levels posing a problem for people with diabetes.
• Dental health: High sugar content can contribute to tooth decay if consumed in large quantities without proper dental hygiene.

Sources

1. McCance, R. A., & Widdowson, E. M. (2016). The Composition of Foods. Royal Society of Chemistry.
2. Godshall, M. A. (1997). Sugar and Other Sweeteners. American Chemical Society.
3. Bray, G. A., & Popkin, B. M. (2014). dietary sugar and body weight: Have We Reached a Crisis in the Epidemic of Obesity and Diabetes?. Health Affairs, 33(10), 1793‑1800.
4. Steenbock, H., & Nelson, M. L. (2008). Journal of Agricultural and Food Chemistry, 56(14), 6126‑6132.