Blackstrap molasses

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Blackstrap molasses produced in Paraguay.

Blackstrap molasses, or simply blackstrap, is the dark, viscous molasses remaining after maximum extraction of sugar from raw sugar cane. This residual product of sugar refining is used in the manufacture of ethanol for industry and as an ingredient in cattle feed. The term is an Americanism dating from the 1870s. First known use is in a book by detective Allan Pinkerton in 1877.[1]

The third boiling of sugar syrup yields blackstrap molasses. The majority of sucrose from the original crystallizes through this process, though the calorie content of blackstrap molasses is still mostly due to the small remaining sugar content.[2] However, unlike refined sugars, it 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. Blackstrap is also a good source of potassium.[3] It is sometimes used in baking.

Blackstrap has long been sold as a dietary supplement, being touted as a health food or superfood.

References[edit]

  1. ^ Pinkerton, Allan (1877). The Molly Maguires and the Detectives, 1905 ed.. New York: G. W. Dillingham Co. Retrieved 2009-07-08. 
  2. ^ "Molasses, Blackstrap". Barry Farm Foods. Retrieved 23 June 2012. 
  3. ^ "Molasses, blackstrap". NutritionData. Retrieved 27 August 2012.