Talk:Molasses/Archive 1

Archive 1

Brand recommendations

As far as national brands go, does anyone have a reccomendation for molasses? I used Grandma's Molasses the other day and it was pretty awful. Almost flavorless. I've found that the Brer Rabbit brand is better but I wouldn't be at all surprised to find that there are many better brands of molasses out there.

I eat Grandma's Molasses and think it is just fine. Liblamb 21:36, 21 May 2005 (UTC)

Merge with molasse

Agree, merge articles and redirect molasse to this one. Greenman 19:05, 13 July 2005 (UTC)

Is molasse even a real word? ike9898 19:17, July 13, 2005 (UTC)

i suspect not, suggest delete the other having checked out its "links to" GraemeLeggett 09:14, 14 July 2005 (UTC)

i spoke too soon, it is a word in geography GraemeLeggett 09:26, 14 July 2005 (UTC)

Molasse is a type of sandstone--not so good on hot cereal. Bradleyosborn 10:10, 18 July 2005 (UTC)

Regardless...all of the text in the molasse article refers to the sticky, sweet substance. ike9898 01:30, July 21, 2005 (UTC)

After looking at this some more, I no longer think they should be merged. The word molasse means a kind of rock. The only real links to the molasse article in Wikipedia are from the Geology_of_the_Himalaya article, as well as Wikipedia:2004_Encyclopedia_topics/18. If you follow the Google or Britannica links there you'll soon see they lead to articles about geography (Britannica begins: 'thick association of continental and marine clastic sedimentary rocks'). The content of the [molasse] article should be replaced with the relevant geographical content, even if only a stub for now. Anything else is simply inaccurate. I suspect the original contributer of the article was simply mistaken. A possible copyrght vio was also mentioned on the Talk:Molasse page, as well as comments on the poor English. Greenman 07:55, 21 July 2005 (UTC)

Varieties marketed in addition to blackstrap

It would be interesting to cover one other difference among molasses. One company sells both "full flavor" and "mild flavor" versions, while another offers "robust" vs. "original" (robust is said to have had "some sugar extracted"). A third company has "Cooking" vs. "Fancy" (with "Cooking" being a blend of "Fancy" and blackstrap). Based on this small sample, it appears that these terms are all variations on the same theme, so it would be useful to reflect this in the article. Normally I'd do this myself, but I'm out of time at the moment... 69.3.70.165 02:00, 13 April 2006 (UTC).

Betaine production from molasses

I was hoping you might be able to add something about betaine separation and crystallization to the section the discusses molasses desugarization. I am not completely aware of the entire process so I do not wish to edit it myself. I do know that at least one US sugar company actively separates and crystallizes Betaine for sale.Swmalone 03:54, 13 June 2006 (UTC)

Molasse

As Propagation Manager in a yeast factory I work with molasses everyday.

With regards to the word "molasse" I found that my German colleagues referred to molasses as "molasse" although they spell it "melasse".

Much of the technology for yeast propagation and hence terminology was developed in Austia at the end of the 19th C —The preceding unsigned comment was added by 195.33.119.128 (talk) 12:03, 29 March 2007 (UTC).

Agriculture/Gardening

Molasses can also be used as a fertilizer ... In the article it states "other industrial uses", however blackstrap molasses is present in a lot of Wal-Mart type brand fertilizers and home-gardening products...

Since it's a chelating agent, it also increases the bioavailability/keeps a natural balance of the nutrients it provides and other nutrients..

see http://www.bcseeds.com/flowering.htm this page isn't a great source, but is a well written article and names/cites other sources.. —Preceding unsigned comment added by 70.157.6.37 (talk) 06:29, 15 April 2008 (UTC)

Molasses

I have a question is molasses the slowest moving liquid on earth? —The preceding unsigned comment was added by 66.56.153.56 (talk) 00:44, 10 January 2007 (UTC).

Some say ordinary window glass is the slowest moving liquid. —Quicksilver^{T @} 07:10, 17 July 2007 (UTC)

Glass is not a liquid, that is a common myth. It is an amorphous solid.

Pitch would probably be the slowest moving liquid on earth. Its viscosity is about 10 000 000 000 times that of water, and 3 000 000 times blackstrap molasses. See the long running pitch drop experiment as Queensland Uni in Australia. There is also a comprehensive table of the viscosity of a range of materials here. —Preceding unsigned comment added by Bricker (talk • contribs) 05:47, 2 June 2008 (UTC)

E-mail received about blackstrap

(Editor's Note: We received this e-mail:

You should do a little research before making comments like you do about blackstrap molasses. It is used within the health industry because it is natural and high in Iron and other minerals with a very little sugar. It is what is left when molasses is made. Many fine HUMAN product contain blackstrap molasses. You do the industry harm by saying that it is used for animal feed only.... It was from Ron

We stand corrected. We do realize that many people use blackstrap molasses for the concentrated iron content. It has a very strong flavor. It is usually available at health food stores. The main use for the majority of blackstrap molasses is in the manufacturing of commercial cattle feed.

—Preceding unsigned comment added by 210.1.91.129 (talk • contribs)

And in the manufacture of rum. See below. Bricker (talk) 06:10, 2 June 2008 (UTC)

rust

Molasses is commonly mentioned as a (slow) way of converting surface rust so that it can be readily cleaned off. But are some kinds of molasses better than others for this purpose? There is a commercial product based on beet molasses. Are beet molasses particularly good for treating rust? -69.87.203.208 (talk) 03:21, 10 December 2008 (UTC)

Molasses refers to "syrup"

The intro states that "In some parts of the US, molasses also refers to syrup". Is this supposed to mean the generic term "syrup", referring to all syrups (maple syrup, simple syrup, etc) or just one specific type? I added {{Clarify}}. -M.Nelson (talk) 05:10, 30 March 2009 (UTC)

I'm going to remove that sentence. The last sentence in the same paragraph seems to say the same thing in a clearer and more precise way. Rees11 (talk) 19:07, 4 May 2009 (UTC)

molasses in the triangular trade

why is there no discussion of this? its a very important factor - contributed to the USA's success as a country - i.e. industrialization funded by the triangular trade, where molasses was the the item they took from africa to make rum to sell back to the african cheifs for slaves.

make the connexion, it could be good

peace, shane

69.158.21.29 22:37, 11 November 2006 (UTC)

I would love to see a history section, with info on the slave trade, rum making in New England, etc. I've got a couple sources in my library but probably won't have time to tackle this myself. Rees11 (talk) 19:42, 4 May 2009 (UTC)

Historical importance and chemical makeup?

I would very much like to see something about the historical importance of molasses (after all, it seems to be one of the top traded commodities at some point in history). Also, it would be nice to see a full chemical breakdown of molasses. —Preceding unsigned comment added by 98.117.125.44 (talk) 19:04, 12 November 2009 (UTC)

There are different types of molasses, and each type is a mixture, not a single substance. It also comes from plants. Therefore, a chemical breakdown would be huge and would include the DNA of sugarcane, sugar beets, etc. Lupa Lupa (talk) 23:31, 11 February 2010 (UTC)

Yes, but there could be something about typical major components. Clearly, it's more than a water syrup of sucrose; something gives it that distinctive flavor. One wouldn't need to go as far as accounting for any plant DNA that might be in it. I, too, came here to find out what's in it besides sugar and water. 72.83.149.28 (talk) 14:00, 9 April 2011 (UTC)Stephen Kosciesza

Removed from article space

re: Blackstrap molasses

the bottle i bought today says 70%iron 6%calcium 0% vitamin cKatsamroo 01:56, 16 June 2006 (UTC)

I'm pretty sure that's percent of recommended daily allowance. Molasses is thick, but it's certainly not 70% iron; you'd break your teeth! 72.83.149.28 (talk) 14:04, 9 April 2011 (UTC)Stephen Kosciesza

"Cane Syrup" Should Not Redirect Here.

"Cane syrup" redirects to this article, but it's a different thing. See Steen's cane syrup. U.S. Government agricultural subsidies & quotas have pretty much eliminated cane syrup from the American market, in favor of corn syrup (or high-fructose corn syrup); but it should still have its own article, and shouldn't be incorrectly identified with molasses. (In technical terms, any syrup derived from cane juice might be called "molasses", but in ordinary parlance, only the thick, dark-colored, strong-flavored syrups are referred to as molasses, and even "light" molasses is much darker than the cane syrup I remember from my childhood.)

I gather the golden syrup enjoyed in Great Britain, while made from cane, is not the same product. My recollection is that Karo Syrup was originally cane syrup, though now it's the corn product. I was hoping to find out about that on Wikipedia, but there's no article on Karo Syrup either. The only mention of Karo Syrup seems to be a reference to the British brand.

Jdcrutch (talk) 18:06, 27 November 2011 (UTC)

the one i use just says "fancy molassess"?

what is that? it's not mentioned in the article.--Sonjaaa (talk) 02:53, 2 June 2008 (UTC)

it means it's fancy :(lol), 1950's branding. Markthemac (talk) 00:37, 21 May 2010 (UTC)

There should be some mention of the difference between fancy molasses and other kinds. CrocodilesAreForWimps (talk) 21:58, 15 December 2011 (UTC)

Walking in molasses

Is it true that molasses is thick and like hell? Where did the phrase about walking in it originate? If there is such a phrase. I've just heard references here and there over the years.--DooMDrat 14:52, Apr 22, 2005 (UTC)

Beet molasses is extremely sticky and viscous, and doesn't even "dissolve" very readily in boiling water. GraemeLeggett 14:58, 22 Apr 2005 (UTC)

Is it worth mentioning the saying in the article (if there is a general saying eg. "its like walking in molasses", not just "something something molasses" or "something molasses something"), if you get my meaning.--DooMDrat 15:35, Apr 22, 2005 (UTC)

Blackstrap is apparently both a 'type' and a 'grade' of molasses.. that's kinda confusing to me. is there such a thing as blackstrap grade blackstrap molasses as opposed to first-grade blackstrap???

Walking in molasses is quite a chore. I have had to wade my way through a large tank to unplug a pump and it was not the most pleasant experience I have ever had. Just to make sure we are clear it was beet molasses so it was not molasses that was going to human consumption. Swmalone 03:49, 13 June 2006 (UTC)

I've walked in molasses many times. In Africa we used it s a dust control agent on our dirt roads. Because the country (Zambia) was a large sugar producer without a mrket for the by product molasses, is was very low cost and did an excellant job of binding the road surface. Only problem is it attracked bugs and animals. Even elephants would be found smelling the road... — Preceding unsigned comment added by 217.29.19.34 (talk) 00:43, 10 February 2012 (UTC)

Molasses pictures

I'd really like to see some pictures of molasses at various stages. --Smooth Henry 04:02, 8 August 2006 (UTC)

light brown syrup, dark brown syrup, opaque black syrup for cane and opaque dark brown gunk for beet. I doubt you'll find a picture of the last one. GraemeLeggett 08:25, 8 August 2006 (UTC)

I love the caption for the first pic. Thanks Captain Obvious.—An Sealgair (talk) 09:44, 19 March 2012 (UTC)

Treacle and Molasses

Both my father and a friend agree that molasses is not exactly the same thing as treacle, though they are connected in some way (perhaps one is a type of the other). If this is so, then why are they referred to as the same in Wikipedia? Mrug² 00:28, 8 March 2007 (UTC)

In the U.S. we regard "treacle" as simply the British word for molasses. However, Dictionary.com states that treacle can also refer to golden syrup.[1] Badagnani 00:36, 8 March 2007 (UTC)

In Australia treacle is not the same as molasses, we have treacle and molasses sitting side by side on the supermarket shelves, and they look somewhat different but have a similar taste. I suspect that treacle is just filtered molasses (ie molasses with all the solids removed). Bricker (talk) 05:51, 2 June 2008 (UTC)

See also Talk:Treacle. Treacle and Molasses are similar in composition in water and sucrose. However, they are traditionally by products of different areas of sugar production. Thus they have different other chemicals and thus taste. Molasses comes from the boiling of the cane pressing as the article states, and Treacle from the refining process. And the regarding of treacle as molasses in the U.S. is not universal. Treacle is availble from specialty stores or high-end markets, but not generally at large distribution supermarkets. Tate & Lyle seem to be the primary brand available, if at all in the U.S. See also:Heriot, Thomas Hawkins Percy (1920). The manufacture of sugar from the cane and beet. London: Longmans, Green and co. Group29 (talk) 21:18, 7 September 2009 (UTC)

According to the Oxford English Dictionary, treacle is the "uncrystallized syrup produced in the process of refining sugar; also sometimes extended to the uncrystallizable syrup that drains from raw sugar; = MOLASSES", and molasses is the "thick, brown, uncrystallized syrup drained from raw sugar. Later also (chiefly N. Amer.): concentrated syrup obtained from sugar during the process of refining; treacle." Just over 100 years ago, according to a source quoted by the same dictionary, the word treacle was "applied indifferently to the ‘spume of sugar’, to ‘maple syrup’, and to ‘molasses’." Mebden (talk) 10:09, 17 April 2010 (UTC)

I know personal observations don't count (NOR and all that) but when living in the UK and cooking a familiar American recipe, I found that the treacle I bought was much thicker and darker when substituting for the American molasses I usually used. Of course, there may be differences among brands and grades. SteveMcCluskey (talk) 17:35, 17 May 2012 (UTC)

Hydroponics section, confused language?

In hydroponics "This sugar does not substitute as a flowering enhancer in hydroponic gardening." The language seems confused. If the sugar in molasses isn't useful in hydroponics, why does the article have a section on it's use in hydroponics? 67.167.106.3 (talk) 08:11, 2 August 2012 (UTC)

Check this edit, where the phrasing was inserted. I agree that it is confusing to the reader. --Florian Blaschke (talk) 23:01, 12 October 2012 (UTC)

Use in liquors?

In which type of liquors, molasses is used?

—Preceding unsigned comment added by 203.94.235.225 (talk • contribs)

Blackstrap molasses is a common ingredient in the fermentation of rum, molasses is responsible for the characteristic taste of rum. The rum industry uses a lot of blackstrap molasses, probably mostly cause it is cheap, but some makers believe it gives a better taste profile to rum than 1st or 2nd grade molasses.

I think it is also an ingredient in making some vodkas, partly because it is cheap and available in bulk, and partly because it supplies a large chunk of the nutrients the yeast need. Bricker (talk) 06:03, 2 June 2008 (UTC)

The *definition* of rum is alcohol derived from molasses. Just as whiskey is alcohol derived from barley and tequila is alcohol derived from the agava plant. Alcohol of course is created by fermentation. Yeast consumes sugars and produces alcohol and CO2.

If any mixture of alcohol and liquid is distilled to 94% concentration of alcohol it is pure and after dilution to the usual 40-50% (80-100 proof) can be marketed as vodka. — Preceding unsigned comment added by 99.67.228.176 (talk) 23:28, 14 December 2012 (UTC)

nutrition data

Please add more complete nutrition data, for all of the various types of molasses. -96.233.22.219 (talk) 14:18, 5 September 2014 (UTC)

Molasses conditioning

Can someone provide the information regarding processes that the final molasses (cane molasses) undergo after cane milling is done? காயத்ரி அர்ச்சுணன் 09:14, 24 September 2014 (UTC)GAYA3 — Preceding unsigned comment added by GAYATHRI ARJUNAN (talk • contribs)

Page Overhaul

This page definitely needs an overhaul. The description of the process of manufacturing molases sounds like a high school student's research project that his mommy wrote. Also, so many citations are needed, I dont know where to begin. Vote4jr (talk) 18:03, 4 May 2012 (UTC)

Agree on the need for an overhaul. The manufacturing process description is self referential and does not give a clear idea of the actual steps. — Preceding unsigned comment added by 99.67.228.176 (talk) 23:20, 14 December 2012 (UTC)

Most countries have a minimum standard for molasses feed. It's density must be at least 1.41 kg/L, and sugars expressed as monosaccharide must not be less than 40% by weight. Water must be no more than 10% by weight. This ensures the molasses will not ferment nor putrefy. The sugar is required for animal feed. If green cane is used then some sulphur dioxide must be added to stop putrefaction. Other sorts of syrups may be produced but strictly they cannot be labelled as molasses. Supermarket molasses rarely meets the required density standards, and it must be Pasteurized or similar sanitization.203.219.71.37 (talk) 03:11, 15 March 2015 (UTC)

Proposed merge with Blackstrap molasses

The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.

The result of this discussion was to merge into a section of molasses Falconjh (talk) 16:56, 15 September 2015 (UTC)

---

blackstrap molasses doesn't appear to be notable enough on its own, but is interesting enough to be a section on molasses. Jerod Lycett (talk) 08:36, 7 September 2015 (UTC)

agree Wayne Jayes (talk) 11:46, 7 September 2015 (UTC)

agree Plantsurfer 11:51, 7 September 2015 (UTC)

agree provisionally, so long as it is not discarded altogether. The American "health food" culture has long held blackstrap molasses specifically in high regard, for example. — Preceding unsigned comment added by 68.61.153.75 (talk) 03:27, 13 September 2015 (UTC)

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Reference 11 does not support given facts.

Reference (11) should support the claim that blackstrap mollases provides up to 20% of the required amounts of B6 and various minerals. That reference has no data for those values. — Preceding unsigned comment added by Hollis f (talk • contribs) 17:55, 29 October 2015 (UTC)

That link:

nutritiondata.self.com/facts/sweets/5574/1
obsolete item - formerly called Molasses, blackstrap

is now empty. But there seems general agreement that various forms of molasses are high in B6.-71.174.180.38 (talk) 13:01, 2 September 2016 (UTC)

Unsulphured molasses

Is most retail molasses Unsulphured, or otherwise? How can one be sure what one is buying? Will Sulfur dioxide usually be on the label somewhere? Or does the absence of the term Unsulphured imply the presence of Sulfur? Also, the article does not currently address the term/claim "Organic"; is there a connection between Organic molasses and absence of Sulfur?-71.174.180.38 (talk) 13:15, 2 September 2016 (UTC)

Nutrition mineral content varies widely

A nutrition info-box would usually be a good thing, but in this Molasses article it has a big risk of being very misleading. The products sold in the US called "molasses" vary greatly, from straight sugar cane syrup with no sugar removed (Grandma’s Original Molasses) to highly concentrated blackstrap types, remaining after repeated processing steps to remove sugar (Brer Rabbit Blackstrap Molasses). As a result, the magnesium content varies immensely, from 2% RDA per Tablespoon for Grandma’s to a claimed over ten times that, 25% RDA per Tablespoon for Brer Rabbit! This is a big challenge for creating a good article, that gives readers accurate information about this wide range of products.-71.174.180.38 (talk) 15:07, 5 September 2016 (UTC)

History of Molasses production and trade

Molasses is important in the history of the New World. Please add information to the article about the early production methods, the nature of the product traded, how it was transported, how it was used (rum production?) etc.-71.174.180.38 (talk) 15:13, 5 September 2016 (UTC)

Proposed merge

Karadenizlim25 has placed a merge proposal here and at Pekmez with no rationale.

• Oppose merge - The cultural differences and range of uses between these two, in some ways similar, products seem to me to be sufficient reason for maintaining separate articles. — jmcgnh^{(talk) (contribs)} 14:25, 16 August 2017 (UTC)

  Since this proposed merge was never explained, I'm removing the tag both here and at Pekmez. — jmcgnh^{(talk) (contribs)} 22:06, 16 September 2017 (UTC)

Munitions also

Molasses is also used in munitions manufacturing, at minimum since prior to World War 1. That might be worth noting here. SoftwareThing (talk) 23:05, 5 September 2018 (UTC)

Has there been a silent merge?

Between a main Molasses article, and a Blackstrap Molasses stub? There's a link in the article body text to the latter, but it just redirects straight back here, same as the google result link did... 80.194.203.132 (talk) 12:24, 29 August 2019 (UTC)

Chemical issue?

From the article, currently: "The sugars in molasses are sucrose (29% of total carbohydrates), glucose (12%) and fructose (13%)"

I'm no chemist, but my understanding is that "sucrose" is composed of glucose and fructose. So this chemical breakdown makes no sense to me. — Preceding unsigned comment added by 74.104.101.140 (talk) 21:39, 14 October 2019 (UTC)

The sucrose molecule is a more complex molecule than a glucose or a fructose molecule. Interestingly, a sucrose molecule is almost all of a fructose molecule added to almost all of a glucose molecule, where the almost is the point at which the 2 smaller glyceride molecules are attached to each other to form a di-glyceride. Molasses has all three molecules in it. When you eat sucrose, your digestive system breaks the sucrose into its two component halves and then further metabolizes them. — Preceding unsigned comment added by 98.7.201.234 (talk) 19:20, 6 December 2019 (UTC)

Cane molasses

The article does not say what the main constituents are of molasses. Tedtoal (talk) 16:34, 29 January 2020 (UTC)

viscosity reason

Discuss the reason why molasses is so viscous. Jidanni (talk) 06:06, 2 March 2020 (UTC)

Greek

Μέλι is not Ancient Greek, as incorrectly stated in the article, but the Modern Greek for sweet - or more usually for honey. The Ancient Greek neutral is μέλιον or μήλιον. The most common feminine forms of the Classical period were μελία and μηλία. There were numerous minor goddesses named Mελίτα or Μελίσσα, probably survivals from more archaic forms of the word such as μελίττα or μελίσσα, from which word the Classical Greek name of the honeybee was also derived: μέλισσα (http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0058%3Aentry%3Dme%2Flissa) - the last form being the closest cognate to molassa. The close similarity in the meaning of the archaic Greek μελίσσα (of the honey / honeyish, sweet or honeysweet) to molassa is possibly not entirely accidental. Incidentally, the closest Latin cognate is not mel (honey) but melitina (of the honey (Fem.), https://www.online-latin-dictionary.com/latin-english-dictionary.php?lemma=MELITINUS100)Skamnelis (talk) 12:18, 18 May 2020 (UTC)

Please delete from Wikipedia

As a technical writer preparing international SDSs in various languages for molasses, I beg Wikipedia to delete this page. For goodness sake "for cooking and baking"? Molasses is an international, graded commodity, used industrially as a raw material in distilleries, one of its main uses. Government websites have begun to list Wikipedia as a source, and someone will eventually get hurt. Molasses has Safety Data Sheets, a CAS number, an IUPAC name, as is preregistered for REACH. If you -the page editor- don't know what these are, you should not be publishing! No, I will not edit myself, because Wikipedia sensitive pages are controlled by page commandos. 71.221.167.209 (talk) 22:59, 2 June 2020 (UTC)

I'll get the Wikipedia supersoldiers page commandos on it. Thank you for bringing this urgent matter to the attention of the Kings of Wikipedia

I'm not sure how someone could "get hurt" due to a Wikipedia article on molasses as a food ingredient - which it is. Note that water also has an SDS, CAS number, IUPAC name, and REACH registration, and is generally considered harmless. If someone wants to add this data to the molasses page, that would be fine, even useful (or to the water page, for that matter), but the existence of these records is no indication of a dangerous substance. 71.48.30.166 (talk) 17:47, 25 February 2021 (UTC)

24.16.234.251 (talk) 19:58, 19 December 2020 (UTC)

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)