Sugar cane molasses is a by-product of the sugar industry. It is a sticky, dark brown, semi-flowing object. The composition varies depending on the raw materials and processing conditions of the sugar industry. Molasses mainly contains a large amount of fermentable sugar (mainly sucrose), which is a relatively good fermentation material. Molasses can be used as a substrate or base for fermented products such as yeast, monosodium glutamate, and organic acids, as well as some other raw materials for food and animal feed.

Nutritional characteristics of sugar cane molasses

Molasses contains a small amount of crude protein, which is a non-protein nitrogen such as ammonia, amide, nitrate, etc. The content of amino acids such as aspartic acid and glutamic acid is high, and the biological value of protein is low, but due to aspartic acid and glutamic acid. It is a taste amino acid that stimulates the appetite of an animal.

The main component of molasses is sugar, which has a high mineral content, but the content of calcium and phosphorus is not high, and its content is higher than that of beet molasses. The mineral elements have high levels of potassium, chlorine, sodium and magnesium, and the molasses is loose. The vitamin content in molasses is generally low. Its nutritional properties and application value are not high, but the pantothenic acid content of cane molasses can reach 37 mg / kg.

Quality characteristics

Sugar cane molasses is mainly used in the feed industry. Due to its high content of fermented sugar, it is beneficial to the growth of intestinal microorganisms. Molasses generally have a low water content, so they are very viscous. It needs to be heated before it is used as a feed. Molasses are more fluid at 60-65 ° C, which is why molasses is used in pellets because most pellets have temperatures in this range or higher. The sugar content of molasses is determined by the hammer method commonly used in the food industry.

Authenticity identification

Before adulteration, molasses is mainly diluted with water. Due to the difference in water content, molasses forms different density layers in the container. Therefore, in the sampling test, it is necessary to take multiple samples or measure the density difference with a transparent glass tube.

Adding a thickener makes the molasses look sticky: there is no better way to identify it. It is recommended to compare the heating method with the actual heating method. The thickener is stable at room temperature and forms precipitates and delamination when heated.