Molasses, beet cane, blackstrap

Molasses. Molasses is the final effluent obtained in the preparation of sugar by repeated crystallization. The sugar it contains cannot be removed economically. The molasses from cane sugar is most commonly known as blackstrap and that from beet is called beet molasses. Molasses is mainly used for the manufacture of ethyl alcohol (ethanol), yeast, and cattle feed. Another use of sweet molasses is in cooking, spreads for bread, topping for pancakes, and in the manufacture of alcoholic beverages. 

Clay has been used effectively in the flowing or elution chromatography of sugars. The residual sucrose was removed almost quantitatively from beet molasses, and in 73% yield from cane, blackstrap molasses. - Subse-... 

Recovery of Sucrose from Cane Blackstrap and Beet Molasses, W. W. Binkley and M. L. Wolfrom, 7- Amer. Chem. Soc., 69, 664-665 (1947). 

Molasses, a residual mother liquor from which little or no additional sugars can be recovered economically, is a by-product common to the cane and beet sugar industries, as well as the dextrose industry. Each type of manufacturer has designated this liquid byproduct with its own peculiar name the molasses from cane sugar production is most commonly called blackstrap, that from beets is simply beet molasses, while that from starch hydrolysis is known in the United States as hydrol. 

Constituent Cane Final Molasses Refinery Blackstrap Beet Molasses Hydrol... 

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