Talk:Molasses

Understanding Molasses.. Ferd Kinneth

Understanding Molasses

Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean?

The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.

Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.

Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.

Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses. — Preceding unsigned comment added by 210.1.91.129 (talk) 15:14, 30 January 2006 (UTC)

Black Treacle

I removed a clause in the lede that claims that black treacle is the same as molasses. This is untrue; black treacle is a mixture of invert sugar and molasses. Its taste, colour and viscosity are not the same as molasses. See, for example, Tate & Lyle's own web-page on Black Treacle:

https://www.lylesgoldensyrup.com/our-range/our-classic-tin/product-black-treacle — Preceding unsigned comment added by MrDemeanour (talk • contribs) 11:29, 20 June 2022 (UTC)

So what is it, really?

The first sentence tells me that molasses is a viscous substance; that's not very helpful. Farther on the sentence says it "varies in the amount of sugar. Apparently, it contains sugar. That could be my morning coffee: dark, sweet, and viscous.

What is it, really? In the nutrition section almost at the end of the article there's a breakdown: roughly 75% carbohydrates and 25% water. Of those carbohydrates, roughly 30% is "sugar". What about the rest? In any case, the numbers are from the USDA, a US-centric source. There is no indication of the scope of those limited figures.

I still don't know what it is. I'm sorry for being sarcastic, but I really think the first paragraph should give the reader that vital piece of information. It sounds as if molasses is very roughly a mixture of 25% water, 25% sugar, and other "stuff", possibly carbohydrates whatever they are. I will leave it to the experts to figure out exactly what the first sentence should say to answer the question "what is molasses?" Humpster (talk) 02:40, 3 March 2024 (UTC)

I'm afraid I don't share your confusion; the lede explains it satisfactorily to me, at least. While the later-described proportions of types of sugars doesn't 'add up' within the narrative text, it's not a significant matter; the bottom line is that it's mostly some water and a lot of sugar - a blend of assorted sugars, likely from the Maillard reaction or carmelization converting sucrose into other sugars. I think the reality is that molasses simply hasn't been subjected to very much study; a google search actually yields more information about it than here, e.g. the history of molasses. I guess molasses just isn't that interesting a topic for most readers (or editors). cheers. anastrophe, an editor he is. 05:26, 3 March 2024 (UTC)