Molasses

The word molasses comes from melaço in Portuguese,[4] a derivative (intensifier) of mel (honey)[5][6] with Latinate roots.

[8] It was popular in the Americas before the 20th century, when it was plentiful and commonly used as a sweetener in foods[9] and an ingredient in brewing beer in the colonies.

[13] Unlike highly refined sugars, molasses contains significant amounts of vitamin B6 and minerals, including calcium, magnesium, iron and manganese; one tablespoon provides up to 20% of the recommended daily value of each of those nutrients.

[16][17][18][19] Beet molasses is 50% sugar by dry weight, predominantly sucrose, but contains significant amounts of glucose and fructose.

In animal feed, it provides energy and minerals, increases palatability, and reduces dust[clarification needed].

In the past, many foods, including molasses, were treated with a sulfur dioxide preservative, helping to kill off moulds and bacteria.

Poor flavour and the trace toxicity of low doses of sulfur dioxide are also factors that have led to its removal.

[24] During cooking, the presence of molasses increases the hygroscopicity of surrounding ingredients, and through the Maillard reaction, it often turns brown.

In a reference amount of 100 grams, molasses is a rich source (20% or more of the Daily Value, DV) of vitamin B6 and several dietary minerals, including manganese, magnesium, iron, potassium and calcium.

The sugars in molasses are on average sucrose (39% of total carbohydrates), glucose (16%) and fructose (17%) (data from USDA nutrition table).