2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Molasses / melli - honey / is a thick and dark syrup, which is a residual product from the production of sugar from sugar cane or sugar beet. The amount received molasses depends on how mature the raw material used was, how much sugar was extracted and what extraction method was used.
Molasses has a rich history in the Caribbean and some American states, where sugar beets and sugar cane are widely cultivated. Almost until the end of the 19th century, it was the most famous sweetener in the United States because it was much cheaper than refined sugar.
Types of molasses
During the sugar extraction process, the juice extracted from the sugar beet or sugar cane is boiled until the sugars crystallize and precipitate. The syrup left after crystallization is molasses. Typically, sugar cane undergoes three cycles of melting and crystallization to extract as much sugar as possible. With each subsequent cycle, the molasses has a lower sugar content.
Light molasses - this is a syrup left over from the first boiling cycle of the sugar cane. This one molasses it has the lightest color, the highest sugar content and the least viscous consistency.
Dark molasses - it is a product of the second boiling cycle of sugar cane. Except it's a lot darker than the previous look molasses, dark has less sugar.
Black molasses - this is the last by-product of the third cycle of the sugar extraction process. This is the molasses with the least amount of sugar and the highest content of vitamins. The black one molasses has a very dark color and extremely sticky texture. This type of molasses is highly concentrated, which is why it has a deep and spicy taste.
Composition of molasses
Because molasses is a residual component of sugar cane, it contains a concentrated level of vitamins and minerals that are also found in sugar cane itself. Molasses is especially valued for its high iron content, although it also contains other important minerals such as calcium, potassium and magnesium. The amount of these substances depends on the variety of molasses and the processing process.
There is also the so-called low quality molasses, which has the most nutrients because it is the most concentrated and with the least sugar content.
The total sugar content in molasses in most cases is about 50%. About 20% of the total mass of molasses consists of specific organic matter. In addition, molasses contains free and bound radicals, as well as carboxylic acid. In the production process, the amino acids found in sugar beet undergo changes and molasses contains a small amount of them.
Selection and storage of molasses
Most often, molasses is sold in small jars. Be careful and read the label, which must mention the manufacturer and expiration date. Like most products used in the kitchen, molasses should be stored in a cool, dry place. If you leave it in a humid and warm place you risk it to mold. The unopened jar molasses can be stored for up to a year in a dry and cool place. If you have already opened the jar, clean the rim and cap well and store it in the refrigerator.
Molasses in cooking
Molasses contains a large amount of calcium, which prevents the softening of some foods, including beans. You can cook baked beans with molasses, but keep in mind that the heat treatment will increase. On the other hand, it is calcium that will prevent the nipples from flaking. Put it at the end of the cooking process, not at the beginning.
When using molasses for baking dishes (such as ribs), be careful not to darken too much and eventually burn. Apart from various pastries, molasses is widely used to sweeten cakes, pastries and small cakes. You can also use molasses to marinate meat. Most American barbecue sauces contain molasses.
It is good to take the molasses jar out of the fridge about half an hour before cooking. Otherwise it will be difficult to even peel the molasses from the spoon.
Benefits of molasses
Molasses is one of the healthiest sweeteners. Due to its high content of nutrients, it is useful in anemia. Consumption of one tablespoon of molasses a day can provide the body with the necessary amount of iron. In addition to iron, molasses can help us get the amount of calcium needed for bone strength.
Molasses can be used as an effective remedy to reduce the symptoms of menopause in women. Recent studies show that this sweetener helps heal skin wounds and helps to remove toxins that have accumulated in the colon more quickly.
Consumption of molasses is useful in people who suffer from arthritis, palpitations, constipation and general anxiety. It is also used in the treatment of dermatitis, psoriasis, rheumatism, varicose veins and some benign tumors.
However, do not overdo it with molasses, because it is still extracted from sugar and should be consumed in moderation.
