Cane molasses
Description
• Thick, viscous syrup derived from refining sugarcane (Saccharum officinarum): the mother liquor remaining after successive sucrose crystallizations.
• Grades: light, dark, and blackstrap (most concentrated, highest minerals, more bitter). Food use is typically unsulfured; sulfured grades may contain SOâ‚‚/sulfites.
• Dark brown color; caramel–roasty aroma with licorice/rum notes; typical pH ~5.0–6.0.
Caloric value (per 100 g)
• ~290–320 kcal/100 g (depends on °Brix and grade).
• Indicative composition: carbohydrate ~70–78 g (mostly sugars), protein ~0–1 g, fat ~0 g, fiber ~0–2 g; sodium low unless added.
• High °Brix (~75–86); aw moderate–low (osmotic effect).
Key constituents
• Sugars: sucrose, glucose, fructose (ratios vary by origin/process; blackstrap tends to have more invert sugars).
• Minerals relatively high for a sweetener: potassium, calcium, magnesium, iron (highest in blackstrap).
• Melanoidins/phenolics (color/aroma; antioxidant capacity), organic acids; ash higher than most sugars.
• Possible traces of SOâ‚‚/sulfites in sulfured grades.
Production process
• Cane juice extraction → clarification → evaporation → sucrose crystallization → separation of crystals/mother liquor (molasses).
• Optional decolorization/filtration, desulfurization, °Brix/pH standardization → storage and packaging under GMP/HACCP.
Sensory and technological properties
• Adds sweetness, body, brown color, and caramel–toasty notes with a balancing bitterness.
• Natural humectant; promotes Maillard/browning in baking and sauces.
• High viscosity; if poorly managed can crystallize (sucrose) or ferment with osmophilic yeasts.
Food uses
• Bakery (dark breads, gingerbread, cookies), braised beans, BBQ sauces/marinades, flavored muesli/snacks, hot beverages.
• Industrial: characterizing sweetener and natural colorant; fermentation substrate for rum and other processes.
• Typical inclusion: 1–10% (up to 15% in traditional formulas); optimize via pilot trials.
Nutrition and health
• Source of added sugars → consider overall glycemic load.
• Minerals (e.g., K, Fe) are notable for a sweetener but insufficient for health claims without authorization.
• Contains fructose: individuals with HFI (hereditary fructose intolerance) must avoid it.
• In renal impairment, relatively high potassium may be relevant.
Lipid profile
• Total fat negligible; only trace SFA (saturated fatty acids—excess may raise LDL), MUFA (monounsaturated fatty acids—generally neutral/favorable), and PUFA (polyunsaturated fatty acids—beneficial when balanced). Nutritional impact is insignificant at use levels.
Quality and specifications (typical topics)
• °Brix/TSS, pH, viscosity, color (e.g., ICUMSA), sugars (sucrose/invert), ash, SOâ‚‚/sulfites, metals, HMF (heat-history marker).
• Microbiology: pathogen-free; monitor osmophilic yeasts.
• Sensory: clean profile, absence of burnt/sulfury notes and foreign matter.
Storage and shelf-life
• Store cool and dark, container tightly closed; avoid free water ingress and contamination.
• Typical shelf-life 12–24 months; after opening, reclose and use in a reasonable time; apply FIFO.
• Packaging compatibility: avoid prolonged contact with reactive metals.
Allergens and safety
• No intrinsic major EU allergens; sulfites must be declared if ≥ 10 mg/kg.
• Manage CCP within HACCP (hygiene, °Brix/pH, closures).
INCI functions in cosmetics
• Listings: Saccharum Officinarum (Molasses) Extract, Molasses Extract.
• Roles: humectant, masking, mild antioxidant/skin conditioning; account for characteristic color/odor.
Troubleshooting
• Crystallization/sediment: high sucrose or cooling → gentle warming, filtration, adjust °Brix.
• Fermentation/swelling: contamination/unfavorable aw → sanitation, lower aw, permitted preservatives.
• Excess bitterness/too dark color: blackstrap grade or overdose → reduce dose or select a lighter grade.
• Too high viscosity: low temperature → warm to 40–50 °C and mix.
Sustainability and supply chain
• Upcycling of a sugarcane refining by-product; suitable for bioenergy/fermentations.
• Effluent management to BOD/COD targets; energy efficiency in evaporation; recyclable packaging.
• Full traceability and supplier audits under GMP/HACCP.
Conclusion
Cane molasses provides sweetness, body, and caramel notes with strong technical utility. Appropriate grade selection, tight control of °Brix/pH, good hygiene, and proper storage ensure stable, repeatable performance in bakery, sauces, and fermentations.
Mini-glossary
• °Brix — Percentage of TSS (total soluble solids); guides concentration and perceived sweetness.
• aw — Water activity: lower aw improves microbial stability; in molasses, limited by high osmolarity.
• SFA — Saturated fatty acids: limit excess; high intakes may raise LDL—present only in traces here.
• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral—trace here.
• PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced—trace here.
• HFI — Hereditary fructose intolerance: aldolase B deficiency; fructose must be avoided.
• SOâ‚‚/sulfites — Preservatives/antioxidants: declare if ≥ 10 mg/kg.
• ICUMSA — Standardized color index for sugar products.
• HMF — 5-hydroxymethylfurfural: indicator of thermal stress on sugars.
• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks with defined CCP.
• BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of wastewater impact.
• FIFO — First in, first out: inventory rotation using older lots first.
Studies
It is one of the main by-products of sugar refineries, which contains saccharides (primarily sucrose, glucose and fructose) and a small amount of nitrogenous compounds, vitamins, and trace metal elements as well as colloids (1).
Feeding molasses to farm animals will improve digestion of pastures/hay; increase milk production, help maintain body condition and appetite and result in less feed waste. (2).
It is however an approved food as a sucrose substitute, safer and with some advantages, including greater stability, less digestibility, lower glycemic index and less corrosive than tooth enamel (3).
Palatinose studies
Molecular Formula: C12H22O11
Molecular Weight: 342.297 g/mol
CAS: 58166-27-1
EC Number: 261-150-2
Synonyms:
- 6-O-alpha-D-Glucopyranosyl-D-fructofuranose
- Cane molasses
- Isomaltulose
- D-Fructose, 6-O-.alpha.-D-glucopyranosyl-
- 6-O--D-glucopyranosyl-D-fructofuranose
- (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-(((2R,3S,4S)-3,4,5-trihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)methoxy)tetrahydro-2H-pyran-3,4,5-triol
- (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[[(2R,3S,4S)-3,4,5-trihydroxy-5-(hydroxymethyl)oxolan-2-yl]methoxy]oxane-3,4,5-triol
- (2R,3S,4S,5R,6S)-2-(hydroxymethyl)-6-[[(2R,3S,4S)-5-(hydroxymethyl)-3,4,5-tris(oxidanyl)oxolan-2-yl]methoxy]oxane-3,4,5-triol
- (2R,3S,4S,5R,6S)-2-methylol-6-[[(2R,3S,4S)-3,4,5-trihydroxy-5-methylol-tetrahydrofuran-2-yl]methoxy]tetrahydropyran-3,4,5-triol
References_______________________________
(1) Qiang X.F., Luo J.Q., Guo S.W., Cao W.F., Hang X.F., Liu J.S., Wan Y.H. A novel process for molasses utilization by membrane filtration and resin adsorption. J. Clean. Prod. 2019;207:432–443. doi: 10.1016/j.jclepro.2018.10.005
Abstract. Cane molasses is mainly used for ethanolic fermentation but a large amount of wastewater with refractory pigments and highly concentrated salts limited its application. For the first time, we attempt to directly extract pigments from molasses, and an integrated process consisting of ceramic membrane clarification, nonpolar resin adsorption and loose nanofiltration purification was proposed for recovery and fractionation of the molasses pigments. A 300 KDa ultrafiltration membrane was preferred for clarification of the pretreated molasses due to high permeate flux and low irreversible fouling, which could improve the quality of the extracted pigments. The nonpolar macroporous resin was chosen for only extracting the hydrophobic caramel pigments in order to reduce the resin regeneration frequency and improve the pigment purity, where ethanol was used for resin regeneration as it was easy to separate and reuse. The resin adsorption could reduce hydrophobic fouling formation and reappear the “salt-induced pore swelling” effect on the nanofiltration membrane, thus decreasing operating pressure by 50% at 60 °C and increasing the sucrose/salt transmission during diafiltration (save diafiltration water by 27%). The polyphenol pigments were obtained in the nanofiltration retentate after removing sugar and salts by diafiltration, and the permeate could be further desalted to produce syrup drinking. This novel integrated process could not only recover two natural pigments in a clean way, but also save energy and water consumption during the nanofiltration separation, which provided a sustainable strategy to utilize cane molasses.
(2) Senthilkumar S., Suganya T., Deepa K., Muralidharan J., Sasikala K. Supplementation of molasses in livestock feed. Int. J. Environ. Sci. Technol. 2016;5:1243–1250
Abstract: Molasses is a sticky dark by-product of processing sugar cane or sugar beets into sugar. Molasses can be a source of quick energy and an excellent source of minerals for farm animals. Molasses can also be a key ingredient for cost effective management of feeds and pastures. The calcium content of sugar cane molasses is high (up to one percent), whereas the phosphorus content is low. Cane molasses is also high in sodium, potassium, magnesium and sulphur. Beet molasses is higher in potassium and sodium but lower in calcium. Molasses also contains significant quantities of trace minerals such as copper, zinc, iron and manganese. Supplementing poor quality hay with molasses will increase feed intake and improve palatability. Microbes in the rumen break down the sugars in molasses rapidly, which extensively causes a rapid release of energy that makes molasses very useful for balancing other feeds in the dairy diet all year round. Feeding molasses to farm animals will improve digestion of pastures/hay; increase milk production, help maintain body condition and appetite and result in less feed waste. Cane sugar, which has similar benefits to molasses, is an inexpensive alternative to use.
(3) Isomaltulose (palatinose)—An emerging carbohydrate. Sawale P.D., Shendurse A.M., Mohan M.S., Patil G.R. Food Biosci. 2017;18:46–52. doi: 10.1016/j.fbio.2017.04.003
Cane molasses 
alpha-D-glucopyranosyl
