The word molasses comes from melaço in Portuguese, a derivative (intensifier) of mel (honey) with Latinate … See more

Sugar cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods and an ingredient in brewing be… See more

Beet molasses is 50% sugar by dry weight, predominantly sucrose, but contains significant amounts of glucose and fructose. Beet molasses is limited in biotin (vitamin H or B7) for cell growth and hence may be supplement… See more

Sweet sorghum syrup is colloquially called sorghum molasses in the southern United States.
Pomegranate molasses is a traditional ingredient in Middle Eastern cooking. It is made by si… See more

Many types of molasses on the market are branded unsulfured. In the past, many foods, including molasses, were treated with a sulfur dioxide preservative, helping to kill off moulds and bacteria. Sulfur dioxide is also used a… See more

Molasses is composed of 22% water, 75% carbohydrates and very small amounts (0.1%) of fat. It contains no protein. In a reference amount of 100 grams, molasses is a rich source (20% or more of the Daily Value, … See more

The uses of molasses in food production may include:
• Principal ingredient in the distillation of rum
• Production of dark rye bread
• Production of gingerbread (particularly in the Americas)… See more