Beet sugar syrup (molasses). Molasses in animal nutrition

Molasses is a by-product of processing corn, sugar beets or cane to produce granulated sugar. Many people underestimate molasses as a product. Nevertheless, not a single confectionery or bakery production can do without it. Often molasses is required even for making home baking not to mention industrial scale.

But not everyone knows where molasses is used, what it is in general and how it is obtained. The following describes the main types of molasses, and briefly - the technology of its production.

Production

The basis of any kind of this product is starch. It starts the production of molasses. It is found in almost all cereals, as well as in some other products, including sugar beets. In Process grain starch molasses is a by-product. But this does not mean that it is not an important component.

Treacle is obtained in the process of starch processing by incomplete hydrolysis. The degree of saccharification depends on the depth of hydrolysis. The composition of the product and the content of sugars, glucose and dextrins in it depend on this.

It is the composition of molasses that affects its viscosity, degree of sweetness and color. And also - on the scope of application in the preparation of confectionery or bakery products.

Properties and characteristics

Molasses is viscous clear syrup, which does not thicken over time and retains its properties over a long period. It can be either completely colorless or brownish.

To answer the question: "Flow - what is it?" - suffice it to say that it is a mixture of higher sugars and dextrin.

Outwardly, in most cases, it resembles young honey, as it has a viscous and liquidish structure.

In the field Food Industry It was noted that molasses significantly improves the organoleptic characteristics of products prepared with its use.

Molasses is in most cases used as a sweetener. Its use is justified by economy, because the cost of this product is lower compared to sugar. At the same time, the quality of products does not fall, as is the case with sweeteners of chemical origin. On the contrary, the characteristics of products with the addition of this product are significantly increased.

Application

The use of this sweet product is very diverse, from the creation of culinary masterpieces to the production of building materials, as in the example of low sugar molasses.

It is a natural preservative and stabilizer of food consistency. Low sugar molasses is added to caramel and a variety of syrups to increase shelf life and prevent sugaring.

Molasses is widely used in the production of bakery products, making sweets, caramel candies, glazes and, oddly enough, beer is indispensable without it.

What is she like

If we talk about such a product as molasses, what it is and how it is produced, then it is better to classify this product according to the raw material from which it is made. It could be:

• beet molasses. It is made from fodder beets. It has a very dark color, a high degree of viscosity and a bitter taste;
• corn syrup. It has similar external characteristics, but is used only in the food industry, unlike the previous product;
• cane molasses, the production of which practically does not take place in our latitudes. Popular in countries such as USA, Canada, Cuba.

Caramel syrup: what is it

This is a special type of product that is most often used to improve the properties of confectionery. She has the most soft taste and resembles honey in appearance.

Added to bread to improve its quality. Such products do not spoil for a long time compared to bread without the addition of molasses. They do not crumble, the dough rises better and becomes soft and airy as a result.

But if you can do without it when baking bread, then this cannot be said about gingerbread, marshmallows and caramel products.

In addition, there is practically no popular chocolate bar, in which the filling would not be present with the addition of molasses.

It is used for baking many types of cookies, muffins and muffins. Its presence in jams, marmalades and jams significantly improves their shelf life, prevents sugaring and makes them more viscous and homogeneous.

It is made exclusively from corn. Caramel molasses has a mild taste, middle degree saccharification and high quality characteristics.

Non-confectionery application

Another characteristic of molasses is that it universal product, which finds application not only in the confectionery industry. It is used in pharmacology as an additive in various cough syrups.

The best beers are also brewed with it. It allows you to more clearly control the fermentation process. This use is due to its characteristic composition, which usually includes 70 percent of easily fermentable sugars.

Its use improves the performance of other alcoholic beverages. For example - vodka and rum. Molasses softens their taste and gives them a characteristic aromatic tint.

As a foam and viscosity regulator, molasses is used in the manufacture unsweetened sauces. These include ketchup, mustard, mayonnaise, adjika and many other types.

It is noted its important role in the manufacture soft drinks. It is both a preservative and significantly enhances the characteristics of drinks.

Beneficial features

Molasses is distinguished by its useful properties primarily due to its high energy value. It provides the body with a complete energy reserve. It is for this reason that the product is added to almost all energy bars.

If there is an allergy to honey, molasses can be an excellent substitute for it. However, it should not be used by people with diabetes and overweight. It needs to be taken into account high calorie content(360 kcal per 100 g of product) and high sugar content.

How dietary product, it is valued for its low content or complete absence of fats. Molasses does not contain genetically modified elements.

Molasses is a liquid mass having the consistency of a thick viscous syrup. It is a by-product formed during the production of sugar. It has a dark color and a specific smell. Molasses is also called fodder molasses. In some countries it is used for cooking culinary specialties. Contains vitamins and useful elements a lot. In our country, such molasses is used in agriculture when feeding pets, as well as in fishing.

Such molasses is a food that has a large number of carbohydrates - more than 60%, but only 20 - 25% water. It also contains a small amount of compounds with nitrogen. Molasses is used to soften a variety of roughage. It is also used in the production of animal feed.

Molasses is a valuable raw material for the production of biological technologies. From it in the process of fermentation receive:

• With aerobic fermentation - citric, gluconic, fumaric, oxalic and acetic acid.
• During anaerobic fermentation - lactic, butyric and propionic acid, as well as ethyl alcohol, which is used to produce high-quality moonshine. And in combination with rice, you can get Thai whiskey.

Such molasses has been successfully used for fishing for many years, being one of the main additives. In fishing, it is used not only because of its unique chemical composition. Molasses is the lure that affects the behavior of fish in a pond.

Due to the high content of amides and carbohydrates, molasses is a very important source of energy for all living beings. Scientists have proven that if there are no such substances in the body, then the processes of metabolism and energy metabolism will also not occur. In addition, molasses contains 10% ash, and this acts as a laxative for fish. Thus, molasses is a concentrate of energy. Having eaten complementary foods containing molasses, the appetite and activity of the fish begin to increase.

Such good food invigorates, the feeling of hunger at the same time increases, and the ash weakens the fish, not allowing it to get enough. Thus, the fish cannot eat, while experiencing an ever-increasing feeling of hunger. The more the fish eats the bait, the more they want to eat. When a lot of fish come for bait, there is a big stir.

This lure is used by fishing tackle manufacturers. They use molasses in complementary foods, produced in liquid and dry form. To increase the demand for such products, they add to it:

• amino acids;
• multivitamins;
• various flavors;
• preservatives to increase shelf life.

The product from such additives does not lose its qualities.

One of the important qualities of such a bait is its ability to dissolve both in cold and hot water. It is often used during winter fishing. Many people use molasses as the main additive when fishing for bream. For effectiveness, molasses is mixed with complementary foods and left for an hour. Molasses can be diluted with water and poured into feed.

This bait is quite easy to make. To do this, mix sugar and warm water in proportions 2:1 put on a low fire or water bath. The syrup is brought to a boil and boiled for 5 minutes.

As soon as the mass becomes a light brown hue, it is removed from the heat and cooled. The main thing is not to digest the mass, otherwise it will acquire excessive density and instead of effective bait for fish, ordinary sugar caramel will turn out.

Other uses for molasses

• As a sweetener. Molasses is a good alternative to other, sweeter sweeteners like syrup, especially if used in small amounts. You can add it to a variety of cereals, it is covered with desserts and added to ice cream. Many cooks use it to sweeten savory dishes such as meats, stir-fries, or baked fish. This will give the dish a special subtle sweetness, pairing well with various flavors.
• In the preparation of confectionery. Molasses is often added to bread, cookies, and other baked goods. As a result, the product acquires a rich taste and texture, and ready product turns out not too sweet. Traditional gingerbread molasses imparts a deep and smoky flavor, while molasses cookies are denser than other cookies.

Conclusion

Molasses - pretty interesting product. It is used in a variety of ways, and the health benefits are invaluable as it is high in vitamins and minerals. Doctors recommend including it in your diet. Often molasses is used instead of sugar. She happens to be excellent source calcium and iron are essential elements for human growth and development.

IN Everyday life molasses is not considered as a product of hydrolysis. It is known as a honey-flavored syrup that can sweeten any dish. The boundaries of its application go far beyond the confectionery industry. Molasses is known by professionals, amateur cooks and technologists of the alcohol industry.

What is molasses

If you know how to brew juice, then you can easily cope with the preparation of molasses (maltodextrin and dextrinmaltose). Molasses is a product in the form of syrup, which is obtained when starch is saccharified. The process is called acid hydrolysis with filtration and boiling down of the syrup. In the Caucasus, the sugary product was given the name - musales. It is famous among cooks for its honey-sweet taste. The benefits of molasses are the content of microelements and vitamins of group B. The harm is an increased level of sugar, so people with diabetes should not use it.

What is molasses

Molasses - what is this additive? The by-product of sugar processing differs both in color and in the raw materials used in its production. Two types of molasses are known around the world: light and black. The first is made from starch, the second - from beets and sugar. Types of starch for making light molasses:

• potato;
• corn;
• wheat;
• rye;
• barley;
• sorghum;
• tapioca.

Molasses starch

Previously, employees of the Russian food industry produced the only type of starch syrup - caramel. Starch syrup is a type of molasses. To date molasses It is divided into 4 types and they depend on the percentage of carbohydrates in it:

• glucose;
• maltose;
• highly sugared;
• low sugar.

Molasses maltose

If you saccharify raw materials containing starch ( corn flour or barley malt) with enzymes, you get maltose syrup. It is used both in the production of bread and confectionery, and in the production of soft drinks and softening of alcoholic ones. Maltose molasses is valued for its characteristics: bright color chocolate, sweetness and slightly malty smell.

Molasses

Molasses is a product of the processing of cane or beet sugar. The Portuguese name for molasses comes from the word "melaco" (honey). In terms of its qualities, molasses is more like food supplement. She's like sugar, but with the largest number trace elements. Homemade molasses is used to make Gingerbread Cookie.

Molasses caramel

Sweet caramel syrup consists of glucose, maltose, maltotriose and other substances. Scope of application - food industry to regulate sugar crystallization processes. It is often added to candies and caramel candies of childhood - toffee.

Characteristics of caramel molasses:

• viscosity;
• harmonious combination with milk protein - it will turn out excellent taste and color;
• adding to treats with a high content of dry ingredients for a long time prolongs their taste;
• regulates the crystallization of lactose in milk.

corn syrup

Sweetener corn (100 grams) contains 316 kcal. Cornstarch molasses is loved to be added to jelly sweets, marmalade, and fillings because of its ability to caramelize. Corn starch- inexpensive, which reduces the cost of preparation confectionery.

Characteristics corn syrup:

• lowers the freezing point of the product;
• makes the shelf life longer.

beet molasses

waste sugar production- black molasses, was made according to a technology invented back in the distant VI century in France. The scientist's name was Olivier de Serra. Recommendations for correct use sugar beet was found only in 1747. But the use of beet molasses began to gain momentum only in 1800. The sugar product is excellent for painting sugar cubes and is used in cooking, alcohol production(Hong Thong whiskey).

Ingredients for making half a can of beet molasses:

• beets - 1 pc.;
• water - ½ tbsp;
• sugar - 6-7 tbsp. l.

Cooking steps:

1. Extract the juice from the beets with a juicer.
2. Put a saucepan with juice on the stove and add sugar.
3. Cook over low heat until desired thickening.

If you look at the photo of beet molasses, then after cooking it should:

• look like liquid syrup;
• have a dark brown tint;
• taste like burnt sugar.

white molasses

This sweetener got its name due to refined sugar, which acts as a raw material in its production. There are subtypes of molasses that are made from corn, potato, and other starches. White is one of the two most known species sugar product. White molasses is best used to make all kinds of syrups.

Ingredients for white (refined) sweetener:

• refined sugar - 350 g;
• water - 150 ml;
• citric acid - 2 g;
• baking soda - 1.5 g.

Cooking process:

1. Bring a pot of water to a boil and add the sugar, let it dissolve.
2. When it boils again, add acid and cover with a lid.
3. Leave to languish for 45 minutes and turn off.
4. When the mass has cooled, add diluted soda.
5. Ready for use in a quarter of an hour, when the foam subsides.

cane molasses

This molasses is formed during the production cane sugar as a by-product. Whether its color will be dark brown or slightly lighter depends on the quality of the raw material - cane. Mainly because of its properties, cane molasses is used in moonshine factories, and in cooking - in cooking. fruit syrups(melon, watermelon, grape, etc.)

How cane molasses is made:

1. Peeled sugar cane is crushed and juice is squeezed out, which then goes to crystallization.
2. Sugar crystals are obtained and the remainder of the liquid form is light molasses. It also contains great amount Sahara.
3. Then water is added and processed again.
4. Another crystallization comes out and the secondary residue becomes dark in color.

Characteristics of cane molasses:

• viscous;
• syrupy liquid;
• a peculiar smell;
• bittersweet taste;
• rich in fructose and glucose.

What is molasses in cooking

The taste of food and appearance depends on the ingredients added to it. Sweetener, sweetener are synonyms for molasses, which explain its use in cooking. In small doses, it is added to change the color of the dish, and in large doses - to taste preferences. The additive is used in various areas cooking because of its advantages over sugar:

• the carbohydrate composition of molasses is easily digestible;
• lowers the freezing point of the product;
• increases the shelf life;
• reduces the cost of production;
• improves the solubility of sucrose;
• protects products from crystallization.

List of applications of sugar offal in the food industry:

• confectionery sweets, cookies, marshmallows, gingerbread;
• jam, marmalade, caramel, marshmallow, jam, jelly;
• many types of bread;
• canned food;
• bakery;
• syrups for desserts;
• ice cream;
• brewing;
• sports and diet food;
• sauces.

How to make molasses

Having a sweet syrup like honey is very important in cooking. And if you were unable to purchase molasses, then you can easily make it yourself. Why is she so popular? Not only does the additive drastically change the taste, it also adds softness to sweets, prolonging freshness. After reading the recipe below, the question of how to cook molasses at home will disappear by itself.

Ingredients for making white sugar substitute:

• water - 150 ml;
• sugar - 350 g;
• citric acid - 2 g;
• baking soda - 1.5 g.

Everything must be done strictly in accordance with the recipe:

1. Take a small pot and pour cold water. Put on fire and wait until it boils.
2. Then, stirring constantly, add sugar. Let it boil again.
3. Add required amount citric acid, reduce heat and cook covered for about 45 minutes.
4. The syrup is almost ready, you just need to let it cool a little.
5. Further baking soda dilute in water and add to syrup, mixing well.
6. If the mixture begins to foam, then you did everything right.
7. After 15 minutes, the foam should subside.
8. If the foam is not gone, then you can remove it with a spoon. Molasses is stored in a cellar or refrigerator, in glassware.

Where to buy molasses

It is better to buy honey from familiar beekeepers, and sugar in ordinary supermarkets. Real molasses is rarely seen in such places. It is better to order it in online stores or find a highly specialized store. At the same time, it is important that the place where the product is stored is dry and cool. These conditions will protect the sweetness from the appearance of mold and help preserve beneficial features.

Price of molasses

The cost in Russia and the regions depends on the type of product, weight and manufacturer. Delivery from more distant places is much more expensive. It is best to purchase a product from large specialized companies than from private unverified individuals. It is also important to have a quality certificate of molasses in accordance with the type. For example: for starch, compliance with GOST R 52060-2003 is important.

What to do if there was no molasses at hand? You do not need to refuse the dish, but it is important to know in advance how to replace this ingredient. When replacing molasses with another product, you must add soda equal to the number supposed glasses. For these purposes, perfect:

• regular sugar, dosage: 1 kg of molasses is equal to 0.75 kg of sugar;
• muscovado ( dark sugar) - for a glass of molasses you need ¾ tbsp brown sugar;
• invert syrup(water, sugar and citric acid);
• maple, glucose syrup.

Product

2.4.3. beet molasses

Molasses is a runoff obtained by centrifuging the massecuite of the last crystallization in sugar production.

The yield of molasses is approximately 5% by weight of the processed beets.

The composition of molasses varies within the following limits (% by weight): solids content 76-85; sucrose 46-51; total nitrogen 1.5-2; betaine 4-7; reducing substances 0.2-2.5; raffinose 0.6-1.4; lactic acid 4-6; acetic and formic - 0.2-0.5 each; conductometric ash - 6-11. Purity - 56-62%, viscosity - 4-8 Pa * s at 40 ° C); pH 6-8; density - 1445 kg / m 3.

The value of the molasses yield and the sugar content in it is affected by the quality of the processed beet, which depends on the climatic conditions and agricultural technology of its cultivation, harvesting time, storage time, degree of damage and contamination, as well as the technological mode of beet processing.

The diagram shows the main uses of molasses.

In the last decade, molasses has been used in Russia for the following needs (approximate% of the total):
for production:

• enriched dried beet pulp - 0.5
  • ethyl alcohol - 12
  • yeast - 20
  • citric acid - 3
  • food acids - 0,3
  • solvents - 0.1
• sugar beet sellers (for livestock feed) - 50
• other needs - 14

Besides being fed to livestock, one of the oldest uses of molasses is desugaring. However, the efficiency of molasses desugaring depends on a number of factors: the amount of molasses obtained, the possibility and economic efficiency its use for other purposes, the need for additional sugar, etc.

Desugaring is carried out by a variety of methods - lime (binding lime with molasses sugar and the formation of tricalcium saccharate, which is used instead of milk of lime in juice purification, in which saccharate is decomposed into lime and sugar), ion exchange (with the help of ion exchangers, the bulk of non-sugars are removed, as a result molasses is practically not formed during the processing of beets), chromatographic, etc.

Valuable sucrose derivatives, organic and inorganic substances that do not contain sucrose can be obtained from molasses by chemical or biochemical methods.

The main process of decomposition of sucrose is fermentation, which occurs as a result of the vital activity of microorganisms - yeast, bacteria, mold fungi. This occurs in some cases when exposed to oxygen (aerobic processes), in other cases without it (anaerobic processes).

The following products can be obtained from molasses by fermentation.

In the anaerobic process - ethyl alcohol, glycerin, butanol, acetone, butylene glycol, lactic, butyric, propionic and other acids. In the aerobic process - gluconic, citric, fumaric, oxalic and acetic acid and also dioxycetone. According to this type of fermentation, the production of yeast - baking and fodder - is also organized.

2.4.3.1. Alcohol production

The production of ethyl alcohol is the most developed process for processing molasses by fermentation. With the current state of its technology, the fermentation of molasses does not present any difficulties and is carried out yeast Saccharomyces cerevisiae at a temperature of 20-25 ° C. Sucrose of molasses with the help of the yeast enzyme - invertase is converted into invert sugar- a mixture of glucose and fructose, which are then fermented by another enzyme present in yeast - zymase to form ethyl alcohol and carbon dioxide. The reaction proceeds according to the overall equation:

C 12 H 22 O 11 + H 2 O	=	4 C 2 H 5 OH + 4 CO 2
sucrose		alcohol

According to this formula, 53.8 kg of alcohol should be obtained per 100 kg of initial sucrose in molasses. In fact, the yield of alcohol is about 85% of the theoretical, i.e. about 46 kg, or 58 liters per 100 kg of sucrose introduced with molasses. If we assume that molasses contains only 50% sucrose, then about 30 liters of alcohol are obtained from 100 kg of molasses.

After the fermentation of the molasses solution and the distillation of the alcohol, the stillage remains, in which, in addition to yeast, there are all non-sugar molasses and fermentation by-products - glycerin, etc.

Yeast, having passed the distillation apparatus, basically die off, but their chemical composition changes little and separated with a yeast separator, they can be used as a protein feed agent.

2.4.3.2. Production of baker's yeast

The production of baker's yeast from molasses is also a well developed and long used process, as is the production of ethyl alcohol. Unlike the latter, in the production of yeast, the process is carried out in such a way that the formation of alcohol is minimized, and all the sugar contained in molasses is used as fully as possible for the construction of yeast cells, i.e. on the growth and reproduction of the yeast itself. The latter are greatly accelerated in the presence of atmospheric oxygen. That's why characteristic feature Yeast production is the vigorous aeration of the fermenting liquid, while alcoholic fermentation is an anaerobic process.

Fermentation of molasses is carried out at a temperature of 26-30 about With a pH value of 4.7-5.0. The obtained yeast is separated on separators with intermediate washing with water. The yeast concentrate from the separators is passed through filters and the so-called pressed yeast is obtained, which is molded on special machines and cut into bars of a certain size.

In this way, from 100 kg of molasses, usually about 100 kg of pressed yeast are obtained with a content of about 25% solids.

The yeast concentrate from the separators or already pressed yeast is dried in dryers, passed, if necessary, through crushers and dry yeast is obtained.

2.4.3.3. Lactic acid production

Lactic acid, which is widely used in various food and pharmaceutical industries, is easily obtained by fermenting molasses with lactic acid bacteria Lactobacillus Delbrucki. As with alcoholic fermentation, sucrose is first broken down into glucose and fructose, which are then fermented into lactic acid according to the equation:

Fermentation of sugar occurs at a temperature of 50 o C and dilution of molasses to a concentration of about 15% dry matter. In the process of fermentation, chalk - CaCO 3 is gradually added to the solution.

At the end of the fermentation process, which lasts about 6 days, lactic acid is in solution in a bound state - in the form of its calcium salt. Its yield is about 90% of theoretical. The resulting solution is filtered, thickened and, upon cooling, the lactic-calcium salt - calcium lactate - is crystallized from it. The latter is decomposed with sulfuric acid, the resulting insoluble calcium sulfate (gypsum) is filtered off and a lactic acid solution with a concentration of about 15% of solids is obtained. By evaporating this solution in acid-resistant vacuum apparatus, its concentration is increased to 50-75%.

Crude, technical lactic acid is used in the leather industry (for tanning leather), and in the form of salts - in the dyeing industry. For use in the food industry, it is purified with activated carbon.

2.4.3.4. Citric acid production

The fermentation of molasses sugar into citric acid is carried out by an aerophilic fungus Aspergillus niger and follows the following overall chemical equation:

The citric acid formed during fermentation, in order to purify it from simultaneously formed other substances, is bound by lime to calcium citrate. The resulting suspension of calcium citrate is decomposed and filtered, and the filtrate is a pure solution of citric acid, which is boiled down, crystallized, and citric acid crystals are separated from the mother liquor in centrifuges.

Approximately 20 kg of crystalline citric acid is obtained from 100 kg of molasses.

2.4.3.5. Production of glutamic acid

Glutamic acid C 5 H 9 O 4 N plays an important role in nitrogen metabolism in the human body. used as flavor additive To food products and in the treatment of certain diseases. In the technology of its production from molasses, ion-exchange resins are used. The acid is obtained by fermenting molasses sucrose with the help of microorganisms at a temperature of 30 ° C. Nitrogenous compounds, potassium and magnesium salts are added to the nutrient medium. First, pyralidoncarboxylic acid is obtained in the eluate, then the eluate is concentrated, hydrolyzed and neutralized. Glutamic acid crystallizes from the neutralized hydrolyzate.

2.4.3.6. Lysine production

Lysine ( essential amino acid) is produced from molasses by microbiological synthesis of amino acids with the addition of various bacterial growth stimulants. Available in the form of lysine monochloride in crystalline form, lysine feed concentrate and liquid preparation.

The microbiological synthesis of lysine is carried out in a periodic process of cultivation on a molasses medium. As a source of growth factors that balance the composition of the nutrient medium for growing lysine-synthesizing bacteria, corn extract is used, which is a waste product of starch and syrup production.

Lysine is used as an additive in compound feed, for enrichment of fertilizers, and also as a solution for watering the soil under vegetable crops and flowers.

2.4.3.7. Other Uses for Molasses

In the explosion of rocks with ammonium nitrate, molasses is used, which slows down the action of ammonium nitrate. In this case, instead of trinitrotoluene, 25% molasses is added in the form of a 50% solution.

In small quantities, molasses is used to increase the durability of paints. So, molasses in an amount of 2 to 5% is added to heated alkaline solutions of sodium salts of nitrophenols and gallic acid. Such a black solution is used for painting steel.

In foundries, molasses in the amount of 4-5% can be added to foundry sand.

In the electrolytic method of obtaining aluminum, carbon anodes mounted on metal nipples are lowered into a mass consisting of graphite and molasses to increase strength.

With artificial or air drying wood, you can prevent its cracking by first lubricating the wood with a mixture of mortar table salt and molasses.

Molasses is added to some adhesives. Thus, a mixture of sodium liquid glass and molasses (4:1) is quite suitable for labeling tin cans.

Molasses is used in the production of coffee surrogates, dry electric batteries, etc.

Molasses, like other products containing sucrose, can be used to produce a wide range of chemical compounds used in the pharmaceutical, chemical and other industries.

• oxidation of sucrose with nitric acid in the presence of ammonium vanadate is obtained oxalic acid;
• hydrogenation aqueous solution sucrose at a temperature of about 150 ° C in the presence of nickel as a catalyst, an easily separable mixture of sorbitol and mannitol is obtained, the importance of which for the pharmaceutical, textile, leather and other industries is very high;
• hydrogenation of sucrose at a hydrogen pressure of up to 700 kgf / cm2 and a temperature of 180 ° C produces glycerogen - a product containing 40% glycerol, 10-20% propylene glycol, 30-40% hexose, a small amount of ethylene glycol and erythritol, glycerogen serves as a substitute for glycerol;
• sucrose processing mineral acids get levulinic acid. The highest yield of this acid is in the treatment of sucrose with hydrobromic acid, but the treatment of sucrose with hydrochloric acid with the addition of a small amount of sodium bromide is cheaper. Simultaneously with levulinic acid, formic acid is also obtained, which can be separated by vacuum distillation. The sodium salt of levulinic acid is used as a freezer for liquids. Its esters (for example, cyclohexyl ether) are used in plasticizing. The calcium salt of levulinic acid is one of the medicines for the treatment of tuberculosis.

In addition to the listed compounds, from raw materials containing sucrose, you can get:

• hydroxymethylfurfural, which is used in organic synthesis, the production of plasticizers, moisture stabilizers;
• furfural, which is an intermediate product in the production of nylon;
• methylpiperazine - an intermediate product in the production of polyamides, sucrose esters;
• higher fatty saturated and unsaturated acids, which are non-toxic detergents that do not irritate the mucous membrane, therefore they are used not only when washing linen, clothes, but also in the manufacture cosmetics, medicines, as well as for washing fruits and vegetables.

Molasses can be dried according to the following method: it is liquefied to a content of 50% solids, then mixed with 5% CaOH for 1 hour. The mixture is dried in vacuum dryers, the heat agent is hot air temperature 150°C. Dried molasses is a light brown powder of approximately the following composition (%): moisture - 3.20; the content of reducing substances - 23.16; polarization sugar - 65.63; ash - 19.82; nitrogen - 0.63. Particle size - 37 microns. Dried molasses is mainly used as an additive to livestock feed and in the feed industry.

Molasses in in kind and in the amount of additives used for livestock feed. Its fodder value is 77 fodder units per 100 kg.

The value of molasses as feed is determined not only by its high sugar content, but also by the relatively large amount of digestible amino acids, some mineral salts, trace elements (cobalt, boron, iron, molybdenum, manganese, etc.) and vitamins.

Molasses contains 9% crude protein, 33% of which is digestible.

The pleasant taste of molasses makes it possible to use it as an appetite stimulant, especially when feeding feed that is reluctantly eaten by livestock. It is recommended to add urea to molasses.

It is rational to use molasses in a mixture with pulp, bran, silage feed.

Maximum daily diet molasses for livestock about the following, kg.

Molasses (beet molasses, slang malas) - valuable product, thanks to which you can significantly improve the palatability of the main diet. What kind of food is this and how to use it in feeding cows and pigs will be discussed in this article.

What is molasses

Molasses is a by-product of sugar production. This is the brown syrup (molasses) that remains after sugar crystallizes. Sugar beet is washed, crushed and subjected to diffusion (leaching of sugar and its dissolution in water). This solution is heated to 73-78°C. containing sugar raw juice separated from the crushed beet mass (pulp). The pulp is pressed and is also used in feeding farm animals.

Raw juice is purified from sediment using limestone and carbon dioxide. The purified juice contains about 12-15% dry matter and is evaporated to obtain thick syrup. Then sugar crystallizes from this syrup. The remains of the syrup from which the sugar was obtained is molasses. About 35 kg of sugar, 540 kg of raw beet pulp and 40 kg of molasses are obtained from a ton of sugar beets. For more information about the sugar production process, see:

Molasses quality and storage

At the factory, molasses is stored in a very concentrated form and very thick. In order to be able to ship molasses, it is heated to 40°C and diluted with water. It is on how much water was added (i.e. what concentration of sugar was reached, table 1), and depends molasses quality.

It is believed that high-quality molasses - with a sugar content of 40% or more. But, of course, it depends on the quality of the raw materials used by the manufacturer and the production technology itself. And do not forget that the sugar industry does not produce molasses, but sugar, i.e. it is in the manufacturer's interest to leave as little sugar as possible in the molasses.

The volumetric weight of molasses is about 1.25 kg (1 liter of molasses = 1.25 kg) and can be checked by this parameter. Quality molasses upon shipment must have homogeneous consistency, it should not have areas that are too thick or too watery.

Table 1. Molasses quality: different sugar concentrations

Index	Meaning
% sugar in molasses
Total sugar content (%)*, in terms of sucrose	min. 40	min. 42	min. 47
	68 — 70	72 — 74	76 — 79

*for natural humidity

Because molasses has liquid consistency, its use and storage is complicated. occurs in containers for liquids. If raw materials are stored in a large container, for example, a 1000-ton one, then denser particles are collected at its bottom (the first 50-200 tons from this barrel will be thicker), but this does not mean that there will be more sugar at the bottom - the sugar content at the same time remains the same. To store molasses in such large containers, it should contain 44-49% sugar.

Storage capacity beet molasses should have openings for filling and unloading with a diameter of at least 8-10 cm. The barrel is positioned so that it is convenient to drive up to it, and it is also convenient to select raw materials for feeding.

In winter, molasses that is stored outside can lose its flow property. In order to improve the fluidity of molasses in winter, it is enough to add 10-15% of water to it through the apparatus high pressure before the start of frost. Molasses does not freeze, but thickens, so equipment is needed to heat the molasses tank when needed.

In the summer, in the heat, care must be taken to ensure that full containers are not under direct sunbeams. Molasses containers should be stored in the shade, preferably indoors. The reason for this is that at high temperatures there is a danger of alcoholic fermentation of molasses. But if, nevertheless, the food has fermented, it can still be fed to animals.

Under normal conditions, this feed raw material can be stored for a very long time. For ease of use, dilution of molasses with water in a ratio of 1:1 is recommended.

Chemical composition molasses and its nutritional value

Molasses is a high-energy and highly digestible feed raw material. The dry matter content of molasses ranges from 60 to 80%, and is usually around 65%. The chemical composition of molasses- these are soluble saccharides - mainly sucrose, as well as in a small amount glucose, fructose and raffinose, minerals(about 10% raw ash) and non-protein nitrogen compounds. Molasses contains about 35-45% sugar. The saccharides contained in it are absorbed by ruminants and pigs by more than 90%. The amount of energy depends on the amount of sugar. Sugar-rich beet molasses contains about 8 MJ PEL or 13.5 MJ ME of a pig per kg of dry matter. The crude ash content of molasses ranges from 8% (very low) to 13% (very high).

Table 2. Chemical composition of molasses

Index	Unit. rev.
Dry matter
per kg dry matter
raw ash
Crude protein
crude fat
BEV
Starch
Sugar
Calcium
Gassing HFT	ml/200 mg SV
Phosphorus
Sodium
Magnesium
Potassium

Source: Potthast, C. et al. 2011, Sugar Industry, 136 (10): 663-669

Molasses can be fed in limited quantities various types animals (ruminants, horses, pigs). Because of high content easily digestible sugar, molasses is also used as an ensiling additive for crops that are difficult to ensil.

Molasses in cow feeding

Molasses has a positive effect on the productivity of cows:

• increases the digestibility of dry matter and organic matter of the diet
• stimulates microbial activity in the rumen
• has a positive effect on animal feed intake, improves the taste of the diet
• increases and milk yield.

Beet molasses shows this effect especially on diets rich in grass silos, in which there are few easily digestible carbohydrates.

Table 3. Nutritional value of molasses for cows (per kg dry matter)

Index	Unit.	Meaning
Digested Crude Protein nXP
Rumen nitrogen balance RNB
Exchange energy of cattle, ME	MJ	11,9
Net Lactation Energy NEL	MJ
Non-digestible protein 5*

Table 4. Maximum allowable intake of molasses in the diet (kg per head per day)

Animal species	Maximum amount of molasses, kg
cash cows	1.5 to 2.5
young growth	0.5 to 1
fattening	1 to 2
Goats and sheep

In feeding cows, goats, sheep, molasses is limited to no more than 15% of dry matter. This means no more than 0.4 kg of dry matter of molasses for every 100 kg of animal weight per day (a cow weighing 650 kg should receive a maximum of 2.5 kg of molasses per day). When feeding more molasses and a lack of structural fiber in the diet, there is a threat of acidosis. It is generally recommended to feed 1-2 kg of molasses per head per day. If beet pulp or other sugar-rich ingredients are included in the diet, the amount of molasses should be reduced to a maximum of 1.5 kg per head per day.

Make sure that the diet is balanced and appropriate for the stages of lactation (limiting the content of starch and sugar to 20-25%, not less than 15-18% crude fiber).

The introduction of molasses into the diet is carried out gradually so that the microorganisms of the rumen can adapt. The most favorable way to feed molasses is to include it in a homogeneous fully mixed diet. Thanks to this, stable work of the scar is achieved throughout the day.

Molasses is very effective when fed in combination with straw-rich diets (e.g. for dry cows). It greatly improves the attractiveness of the diet by enhancing its palatability. When fed with straw, it is crushed and watered with molasses (can be diluted 1:1) in a ratio of 50-100 g/kg of straw.

Molasses in pig feeding

In pig feeding, the maximum proportion of molasses can be 15% of the dry matter of the ration. For piglets with 15 kg of live weight, the introduction of molasses is limited to 10% of the dry matter of the diet. Only molasses containing a lot of sugar is suitable for feeding pigs.

For pigs, molasses also has high palatability. It can be fed both to fattening pigs (up to 0.7 kg per head per day), and pregnant (up to 5% of the total diet) and dairy sows (up to 3% of the total diet). Due to the high proportion of non-protein nitrogen, when calculating the diet, it must be taken into account that only 50% of the protein contained in molasses will be absorbed by the animals.

Table 5. Nutritional value of molasses for pigs (per kg dry matter)

Index	Unit.	Meaning
Exchange energy, ME	MJ	13,1
Lysine
Methionine + Cystine
Threonine
tryptophan
Digestible phosphorus		< 0,1