Molasses

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Description

Sugar beets contain some soluble non-sugar substances, 30 - 40 % of which are eliminated during purification of the juice with Ca2+ precipitable anions, pectins and proteins. The remainder is left in the juice and prevents the complete crystallisation of the sugar, leaving a final syrup, called molasses. This is the major single loss of sugar in the process. 10 - 18 % of the sugar content of the beet is in molasses. About 38 kg molasses per tonne of sugar beet is generated. Molasses is about 80 % solid material and 20 % water. (EC, 2006)


WasteWater.jpg


Valorisation techniques

  • Animal feed
  • Production of ethanol and bio-ethanol
  • co-substrate for biogas production

References

  • European Commission. 2006. Reference Document on Best Available Techniques in the Food, Drink and Milk industries



Back to Biobased products in sugar
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