Sugar molasses

Beet sugar molasses Beet-sugar syrup Behavior modification Behenic acid [112-85-6]... 

The desugarization by-product is normally sold as a low value molasses. Pulse method systems also produce a relatively high value betaine-rich (at least 50% on soHds) fraction. The concentrated betaine-rich by-product is used as a custom animal feed, whose European markets are well estabUshed and may provide a future opportunity in the U.S. feed industry. Beet sugar molasses contains from 3 to 6% betaine, by weight, about three-quarters of which may be recoverable as a potential by-product ( 40 50% purity). 

Molasses from other sources include citms and com sugar (hydrol) molasses. Citms molasses is produced from citms waste and contains 60—75% sugars. Com sugar molasses is the mother liquor remaining after dextrose crystallisation and contains a minimum of 43% reducing sugars expressed as dextrose. 

Table 9 Specifications for some brown sugars produced by British Sugar these products are made by adding cane sugar molasses to white sugar produced from sugar beet brown sugars can be made by partially refining cane sugar but not by partially refining beet sugar...

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

Steffens A process for separating sugar from beet sugar molasses by adding calcium hydroxide to precipitate calcium saccharate. Treatment of the liquor with carbon dioxide precipitates calcium carbonate and regenerates the sucrose. Invented in Vienna in 1883 by C. Steffens. See also Boivan-Louiseau, Scheibler. 

Beet sugar factory, 23 457 Beet sugar molasses, 23 466 Behavioral toxicology studies, 25 219 Behenic acid... 

This amino acid was first obtained by F. Ehrlich in 1903 from the nitrogenous constituents of beet-sugar molasses, and was subsequently isolated by him from the decomposition products of fibrin and other proteins. Like leucine, to which it is very similar in properties, it thus appears to be a widely distributed constituent of the protein molecule. 

Strontium hydroxide is used in extracting sugar from beet sugar molasses... 

Beet sugar molasses -separation by cation-exchange resin [ION EXCHANGE] (Vol 14)... 

Food and feed yeast production employ several molds in [he family Cryplocvccaceae Candida ulilis, C. tropicalis. and C. japonica, which are cultrvated on plant wastes (wood sugars, molasses, stillage), and C. lipolytica, which converts hydrocarbons to yeast protein... 

Ditto ( melitose ) Crystallization of raffinose from beet-sugar molasses and Berthelot 1856 2... 

Method 2B Preparation of 95% ethyl alcohol from table sugar, brown sugar, molasses, or... 

Raw materials for the fermentation of ethanol are sugar molasses (Brazil), com steep liquor and corn starch hydrolysate (USA). Industrial ethanol fermentation is highly developed and the stoichiometric yield can be as high as 1.9 mol mol-1 [25, 26]. The... 

In 1901, von Lippmann reported the discovery of an optically active tetrahydroxycyclohexane in beet sugar molasses. This polyol, which von Lippmann named betitol, has not been investigated further and, since it does not appear to be identical with any of the other known tetra-hydroxycyclohexanes, both its structure and configuration are still wholly unknown. 

All three of the methyl amines are found naturally in herring brine, and in the dry distillation products of the residues obtained from fermented beet sugar molasses after it has been evaporated to drive off the alcohol and water. They also occur in certain plants and as the decomposition products of more complex nitrogenous organic substances such as morphine. 

It is found in the beet-root and remains in beet sugar molasses. It is the soui ce for the commercial preparation of tri-methyl amine which it yields on distillation. It will be referred to again in connection with the alkaloids (Pt. II). 

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