Molasses: composition, properties, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sugar is a very popular food product that is used by a huge number of people every day. But sugar cannot be called beneficial for the body, at the same time, what remains of sugar cane after sugar is made contains a lot of vitamins and minerals in its composition. This substance is called molasses, and it is now becoming more and more popular and is often used instead of sugar. In its composition, molasses is in many ways superior to refined sugar.

Black Molasses

Black molasses, which is very nutritious, is of particular value. It is considered the best type of this product. Molasses is very often used in the preparation of gingerbread and some varieties of bread. A small addition of this ingredient gives the confectionery a dark color and slightly changes the taste of the cooked dish. It can slightly reduce the degree of freezing of foods, and this makes it possible to use it in the preparation of ice cream or chilled desserts. In addition, molasses does not crystallize and has hygroscopicity, which is necessary in the production of sweets, halva,jams, liqueurs and so on. And although it is a sweet product, it is still used in brewing. It is she who contributes to the process of fermentation of the wort, it improves the taste of beer and extends its shelf life. In all industries where sugar can be substituted, molasses is used.

How is it useful?

If you use this product for a long time, the quality and structure of the hair will improve, the growth of new hair will accelerate and the native color will improve. Why? The fact is that a few spoons of it contain a large amount of copper and other essential vitamins and minerals, and the peptides that are part of the chemical composition of molasses perfectly restore the skin structure and maintain he althy hair. Also, molasses is a very good natural laxative, it has a good effect on the quality and regularity of the stool.

Black molasses: composition and properties, benefits and harms

It is obtained by saccharification of starch with weak acids or enzymes, and then all this is filtered, water is evaporated by boiling. Molasses is a mixture of dextrin, glucose and oligosaccharides. It contains a large amount of iron (in two teaspoons - thirteen percent of the daily requirement). It can be used by pregnant women and people suffering from anemia. It is also a good source of magnesium and calcium, which stimulate the development and strengthening of bones. Thus, it well prevents problems with bone tissue, including protects against the onset of osteoporosis. It also contains vitamin B, potassium, selenium andmanganese.

To use molasses as a dietary vitamin supplement, you can simply dissolve two teaspoons of the product in a glass of hot water, and then let the water cool slightly. This liquid is best drunk through a straw to protect teeth from discoloration. It is best to consume a vitaminized drink in the morning. Unlike sugar, molasses has a low glycemic index of only fifty-five units. It can easily replace sugar for diabetics, which they are forbidden to consume.

There are only thirty-five kilocalories in two teaspoons, which means that it can be used as food for those who are on a diet.

This wonderful natural product cannot harm the body, unless you have intolerance to any of its components. Of course, you should not still abuse it if you have high sugar levels. But it is a good alternative for those who are allergic to honey.

Can I make my own molasses?

To prepare the simplest caramel molasses, pour a glass of granulated sugar into a thick-walled pan, add fifty milliliters of water, a few drops of lemon juice or a little citric acid. Then cook over very low heat for about half an hour, stirring occasionally to completely dissolve the sugar. As a result, you will have two hundred grams of the final product.

Corn or starch syrup

You already know that there are two types of molasses - black andwhite. What is their difference? In the manufacture of black, beet sugar starch is used, and for white, corn or potato starch is used. Outwardly, it is very similar to fresh honey. The composition of starch syrup is dextrin, m altose, glucose. Thanks to her, the confectionery is colored brown and turns out to be more porous and lush. It also prevents sugar from crystallizing when cooking jam, juice or caramel.

Appearance and properties

It looks transparent, colorless, odorless, very viscous and sweet. Has a high density. Marshmallows and meringues are prepared with it, since it has a low amount of reducing substances. The low content of glucose allows it to retain a large amount of moisture, and this is very important in the manufacture of marmalade and other products. It is also used in conjunction with various components to make fish bait.

The low sweetness of this product allows it to be used in the diet of people with diabetes and in baby food. The syrup obtained after the hydrolysis of corn can be considered an ideal replacement for regular white sugar. It looks a lot like honey. The calorie content is low - only three hundred and sixteen kilocalories per one hundred grams of the product.

Composition of corn syrup

Contains vitamins and microelements: copper, fluorine, zinc, chromium, cob alt, phosphorus, nickel, potassium, sodium, selenium and calcium. It is corn syrup that can caramelize, that is, become thicker, so it is often added to marmalade, jam and pie fillings. It also acts as a preservative, which keeps food fresh for longer. And most importantly - the price: it is lower than the production of sugar.

What to look for when buying? If the product is too sweet, then you should not buy it, as this means that it has not undergone the necessary processing. For pure use, take white, and for baking - black. Store this product in a cool place out of direct sunlight, preferably in the refrigerator.

Molasses Cookie Recipe

Ingredients:

• fifty grams of melted butter;
• seventy grams of brown sugar;
• a quarter teaspoon ground dry ginger;
• half a teaspoon of baking soda;
• one hundred and fifty grams of wheat flour;
• three tablespoons of dark molasses;
• half teaspoon ground cinnamon;
• ground cloves - on the tip of a knife;
• a pinch of s alt.

Add molasses, spices and sugar to the melted butter and whisk well. Then add flour, sifted with s alt and soda, and knead the dough. We form sixteen small balls, put them on a greased baking sheet. You can sprinkle brown sugar on top or just dip the balls in a saucer with it. We put the baking sheet in the oven, heated to one hundred and eighty degrees, and bake until the edges of the cookies almost darken - about fifteen minutes.