Chemistry Reference
In-Depth Information
8.19.2.3 Second Molasses
Afteranothersugarextraction,theresultingliquoristermedsecondmolasses.Itisagainashade
darkerandstrongerinlavorthanirstmolasses.
8.19.2.4 Third Molasses
Theliquorisagainextracted,andthisresultsinaverydark,strong,andfairlybitter-lavored
molasses.
8.19.2.5 Final Molasses
Thisistheinalresidualliquorfromwhichnoadditionalsugarcanbeextractedeconomically,
anditisthedarkestandstrongestinlavorandaroma.
8.19.3 reiner's Syrup or reiner's Molasses
Thisistheproductextractedfromrawsugarduringthesugarreiningprocess—thus,thename,
reiner'ssyrup.Ithasadeinitelavor,whichisquitedifferentfrombothimportedandmillmolas-
ses.Itslavorismoreofacaramelizedsugarlavorthanatruecanelavor.Thislavordifference
resultsfromremovalofalmostalltheoriginalcanelavorconstituentsduringtherawsugarmilling
process.
8.19.4 Dry Molasses
Thistypeisessentiallyadryformoftheinalmolassesdiscussedabove.Notallthevarious
liquidcounterpartsare,however, available indryformnorarethedryproducts 100%molasses.
Drying agents, such as dextrins, wheat lour, wheat starch, and/or low agents must be added in
ordertodrymolassesineitherdrumdryersorspraydryers.Mostdrymolassesproductsavailable
todayaremadefromliquidmolassestypesatthelowerendofextractionbecauseinvertedsugaris
moredificulttodrythansucrose.Thus,whendrymolassesisrehydrated,aliquidproductwitha
darkercolorandafairlystronglavorwillresult.Mostdrymolassesishygroscopicaswellandmust
bekeptawayfrommoisturepriortouse(Hickenbottom1996).
8.19.5 Characteristics and Composition of Molasses
Attributesassociatedwithmolassesare
•
Naturalsweeteners,idealforuseinbakeryproductsandmanyotherfoods,nutrients(highlevelsof
vitaminsandminerals),anduniquelavorcharacteristics.
•
Allmolassesmustbecarefullyiltered,pasteurized,andtestedforphysicalgradingcharacteristics
aswell.Verystringentqualitycontrolmeasuresmustbemaintainedinordertoproduceuniform,
food-grade, batch-to-batch, year-round, standard molasses types from the wide variations in raw
materials.Climate,soilconditions,canegrowingperiod,canematurityatharvest,degreeofsugar
extraction,andtheprocessusedallaffectthephysicalcharacteristicsofthebaserawmolasses.
•
Thehighertheinvert(glucose+fructose)contentofahightotalsugarsolidsproductinconjunction
withlowash,thelighterandsweeterthemolassestype.Conversely,thehigherthesucroseofalow
totalsugarsolidsproductwithhigherash,thedarkerandmorebitterthemolassestype.
•
Finalmolassesendsupwiththemostmicronutrients.Calcium,potassium,andiron,thenutrition-
allysigniicantnutrients,arepresentinappreciableamountsinalltypesofmolasses.Molassesalso
Search WWH ::
Custom Search