Melasse – ein zähflüssiges, süßes Nebenprodukt der Zuckerraffination: Merkmale, Vorzüge und industrielle sowie kulinarische Anwendungsmöglichkeiten
Mateusz Pawlak
2026-03-25
4 Min. Lesezeit
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Melasse, die als Nebenprodukt bei der Extraktion von Zuckerkristallen aus zuckerhaltigen Pflanzen anfällt, zeichnet sich durch eine besonders zähflüssige, sirupartige Konsistenz sowie ein ausgeprägt süßes Aroma aus, das an natürlichen Bienenhonig erinnert. Aufgrund ihrer einzigartigen physikochemischen Eigenschaften – darunter ein hoher Gehalt an natürlichen Zuckern, Mineralstoffen und bioaktiven Verbindungen – wird sie vielfältig in der Fermentationsindustrie (vor allem zur Herstellung von Alkoholika wie Rum oder Ethanol) sowie in der Lebensmittelbranche eingesetzt, wo sie als natürliches Süßungsmittel, Farbstoff und geschmacks- sowie texturverbessernder Bestandteil in Backwaren, Desserts und Süßwaren dient. Die primären Rohstoffe für ihre Herstellung sind in der Regel Zuckerrohr (*Saccharum officinarum*) und Zuckerrüben (*Beta vulgaris*), wobei in bestimmten Weltregionen auch die Schoten des Johannisbrotbaums (*Ceratonia siliqua*), allgemein als Karob bekannt, Verwendung finden.
What is molasses?
It consists of sucrose, glucose, fructose and other non-sugar compounds. Due to its sweetness and specific composition, it can be a sugar substitute. As a primary product in the production of molasses, beets, garlic and carob are the most common, but citrus and semi-finished products such as hemicellulose extracts and starch are also used for production purposes.
Other, not elsewhere specified or included
Carob is a plant native to the Mediterranean region, its seeds are most commonly found in traditional Sicilian cuisine. Carob seeds, or carob seed, are produced by cooking the fruit, then filtering and evaporating the moisture to a level of about 34%. This product is characterized by the presence of nitrous oxide, a high content of protein, a very high content in protein, and 64% of the sugar content.
Other, of a thickness of not more than 10 mm
It is a dark, dense syrup consisting mainly of sugars, glucose and fructose. In addition to carbohydrates, molasses contain colouring compounds melanoids, and compounds with antioxidant properties e.g. flavonoids. An example of the health properties of molasse is also the content of iron and the chemical compounds that promote its absorption.
Other, of a thickness of not more than 10 mm
It is produced as a by-product in the production of sugar. Its physicochemical properties are similar to those of cane, but its composition may be richer in, among other things, valuable betaine. In addition, phenols, alkaloids, saponins, steroids and terpenoids have been identified in cane molasses.
It's the composition of melas
The composition of various types of molasses is dominated by sugars They are mainly sucrose, glucose and fructose. Their exceptionally dark colour is produced by the Maillard reaction of the interaction of amino acids and reducing sugars under the influence of high temperatures leading to the formation of, among others, hydroxymethylfurfurfural and melanoidine.
Melas properties
Due to its high sugar content and low moisture content, molasses are characterized by exceptional density and viscosity. This product is very sweet and therefore may be an alternative to sugar. Although it is a by-product of sugar processing, it is slightly richer than the final product itself. It contains certain amounts of vitamins, minerals and antioxidant compounds with potential beneficial effects on human health.
Melasa's price is where to buy it
Various types of molasses can be purchased both online and in stationary stores. In the vicinity of Poland it is possible to buy cardinal and beetroot melasses for around PLN 10 per 500 g packaging. Carob melas are slightly more expensive their prices reach up to PLN 1416 per 500g product. Please note that each type varies in many ways, but local melasse require less labor in transport and storage, so they can be more valuable. Molasses are certainly an interesting food product that is worth a try. Each type of melassa is distinguished by certain characteristics such as the way in which it is produced, the content of the ingredients and the chemical compounds.
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