Molasses is a dark brown, thick syrup, with a weak alkaline region. It is formed as a by-product during sugar production. It is a product with a content of about 40% sucrose, a rich source of iron and minerals.

Content of the basic constituents of cane molasses:

• water – 20%
• dry substance – 80%, including:
• sacrose – 38.4%
• other compounds – 41.6%, including:
• reducing sugars – 20%
• refinery – 1.6%
• carbonate ash – 7.5%
• 3.0%azot-free acids
• amino acids – 1.0%
• nitrogenous compounds (total) – 0.5%.

The composition of molasses and its consistency depend on:

• the quality and chemical composition of the raw material from which it is obtained,
• technological process – the method of processing,
• storage conditions.

Mineral content of molasses:

• potassium oxide – 4.69% – 5.5%
• sodium oxide – 0.75% – 0.8%
• calcium oxide – 0.22% – 0.25%
• magnesium oxide – 0.03% – 0.04%
• iron oxide (III) – 0.03%
• carbon dioxide – 2.33% – 2.6%
• phosphorus oxide (V) – 0.05% – 0.06%.