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MOLASSES
The thick liquid remaining after sucrose has been
removed from the mother liquor (of clarified concentrated
cane or beet juice), in sugar manufacture. Blackstrap
molasses is the syrup from which no more sugar may be
removed economically. It has usually been subjected to at
least three evaporating and centrifuging cycles to remove
the crystalline sucrose. Its analysis varies considerably,
depending on many factors, including sugar-mill
equipment and operational efficiency, but it may contain
approximately 40 - 45 per cent by weight of fermentable
sugars and approximately 10 per cent ash (or salts).
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IMPORTANT DEFINITIONS
PURITY
The percentage ratio of sucrose to the total soluble solids or Brix) in a
sugar product.
Purity =
Sucrose x 100
Brix
REDUCING SUGAR
The term denotes the reducing substances in cane or its products
calculated as invert sugar.
TOTAL SUGAR
Sucrose plus reducing substances expressed as total sugar.
DEXTRAN
A non- fermentable large, branched chain polymer of sucrose molecules,
produced in molasses by bacterial contamination (mainly Leuconostoc
mesenteroides). It gives a ropey appearance to molasses when stirred or
poured, and reduces ethanol yield on fermentation.
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BRIX DEGREE
A measure of the density or concentration of sugar solution. The degrees Brix
equals percent by weight of sucrose in the solution and is related empirically to
the density.
SUCROSE

(C12H22O11)

The pure disaccharide, also known as saccharose or cane sugar.

INVERT SUGAR
A mixture of 50% glucose and 50% fructose obtained by the hydrolysis of
sucrose, because of its fructose content, invert sugar is levorotatory in solution
and sweeter than sucrose.
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COMPOSITION
Sucrose
Reducing Sugar
Ash
Water
Protein
Potassium
Calcium

20-35%
12-20%
9-15%
20%
3-5%
2.5-3.5%
0.08-0.1%

The composition of black strap molasses varies with the variety of cane
and the method of processing. The large amount of inorganic salts in
molasses exerting high osmotic pressure and the toxicity to yeast cells are
important factors during fermentation. Due to repeated crystallization of
sucrose in sugar manufacture, inorganic salts are concentrated which
interfere with the enzyme system of the yeast thereby reducing final
ethanol yield and typically only 90% of the molasses is utilized.

ANALYSIS
Brix
Sucrose

85-96%
32-38%

Purity
Total sugar (Invert)

32-38%
42-54%

Total Sugar
Reducing Sugar
Fermentable Sugar
Non-Fermentable Sugar

42-52%
11-14%
47-50%
2-4%

TYPES
1. High-test molasses (H.T.M.) is not a true molasses, as it is the mother
liquor from which no crystalline sugar has been removed by
centrifugation, but which has been treated with acid to reduce
crystallization. It may contain approximately 80 per cent by weight of
sugars, and is very low in ash. It is normally only produced in years
when the sugar price does not justify its recovery. It has the advantage
over blackstrap of causing less distillation-column scaling due to ash.
However, it requires more nutrients for fermentation.
2. Citrus molasses a by-product of the citrus juice industry. Citrus
residue, mainly peel, is treated with lime, and then passed through a
press. The press liquor is then evaporated to a viscous, dark-brown
molasses, of about 72 Brix. Citrus molasses is similar to cane
blackstrap molasses, having about 45 per cent total sugars. However, it
has more protein and much lower ash content than blackstrap. Citrus
molasses may be diluted and fermented for ethanol production, but it
may need pretreatment to reduce the content of d-Limonene,
(commonly referred to as "citrus-stripper oil") which tends to inhibit
yeast growth.
The safe storage and transportation of molasses has vital importance
for distillery plants. In most of the sugar mills of Pakistan it is stored in
open pits which effects on its quality and causes microbial infection
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resulting in the losses in recovery (yield) of alcohol.

USES
The important uses of molasses such as,
Cattle Feed, Food, Yeast Propagation, Sodium Glutamate
is made from Steffens molasses which is a waste liquor
from beet sugar manufacture, raw material for various
alcohols such as ethanol which is used as,
Solvent for Resins, Fats, Fatty Acids, Oils, Hydrocarbons,
Extraction Medium, Manufacture Of Acetaldehyde,
Ethylene, Butadiene, 2-ethyl Hexanol, Dyes, Elastomers,
Detergents, Cleaning Preparations, Surface Coatings,
Cosmetics, Antifreeze, Beverages, Antiseptics, Octane
Booster In Gasoline, Absolute (Fuel) Alcohol, Acetic
Acid, Oxalic Acid, Citric Acid, Acetone, Pharmaceuticals,
Ether, Ethyl Acetate, Paints, Varnishes, Explosives And
Perfumes.