What chemical(s) gives molasses its flavor so that it is used as an ingredient?
I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" of molasses?
Best Answer
There is no single "molasses molecule". It's a complex flavor from a complex combination of chemicals. There is no "caramel molecule" either. It also contains several different types of sugar (mono- and disaccharides), which impart their own flavor and calories.
It will include residual sugars, all the types of molecules produced during caramelization, along with a wide varieties of proteins and miscellaneous not-sugar-things that are found in sugar cane juice. McGee lists a breakdown of 35% sucrose, 20% invert sugars, and 10% minerals (for blackstrap). There's also some water and other organic material, as that obviously does not add up to 100%.
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What gives molasses its flavor?
(Its dark color and flavor come in part from the caramelization of fructose and glucose during the cooking process.) Molasses can be light or dark, depending on the specific degree to which it's been concentrated, but it's still molasses, with a sugar content of around 70%.What is molasses made of chemically?
Molasses contains approximately 50% sucrose, which can be hydrolyzed to glucose and fructose by butanol-producing cultures.What produces molasses?
It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. First, manufacturers crush sugar cane or sugar beets to extract the juice. They then boil down the juice to form sugar crystals. Molasses is the thick, brown syrup left over after they remove the crystals from the juice.What is organic molasses made from?
Organic molasses is a syrup made from certified organic sugar cane. Sugar cane leaves are harvested, mashed, and boiled, separating the sugar from the thick syrup and creating molasses. Molasses is a natural sweetener used for cooking at home and by manufacturers of sweets and snacks.10 Blackstrap Molasses Benefits That Will Improving Your Health
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Answer 2
A Canadian study mentioned in CBC News revealed that calories from sugar are reduced during cooking or baking, more so with invert sugar than sucrose. Molasses is a cooked product already and additional cooking when used as a food ingredient will further reduce some of the calories. Charring molasses is going to be what you are looking for to distill the essence of its flavor, and then grinding the result into a powder. Remember the conservation of energy law. The charring process was used by the Imperial Sugar mill in Sugar Land Texas before it shut down, for good, and the charring aroma was a delight to experience. The charring process for animal fat, like when grilling steak, reveals the sweet flavor of glycogen stored in the tissues as well as the seamfat and backfat. Early man discovered this flavor enhancing process. So caramelizing, charring, or slightly burning sugars will reduce caloric content but not eliminate them. The resultant concentrate might be what you are looking for so that the dilution rate when added as an ingredient may work. Also, when people are fat adapted, a few carbs occasionally don't matter, good luck.
Answer 3
There's no zero-calorie substitute because Molasses is made directly from sugar cane. However, Blackstrap molasses has fewer calories than other versions as most of the sucrose is removed during processing.
As for the minerals, the sugar cane is not refined prior to processing for Molasses, therefore it retains many of its original minerals.
The taste comes from the repeated concentration of the juice from the sugar cane.
More info available on wikipedia.
Answer 4
Maillard reaction research proves that much of the flavor is indeed a bunch of different molecules created from high heat, low water, combination of amino acids and sugars
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