molasses blackstrap

General Material Information

Preferred name	molasses blackstrap
Trivial Name	Blackstrap molasses
CAS Number	8052-35-5
ECHA Number	232-487-2
FDA UNII	Search
Synonyms	edible blackstrap molasses Blackstrap molasses Molasses, blackstrap Black treacle Treacle, black

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Literature & References

Canada Domestic Sub. List:	8052-35-5
Pubchem (sid):	135355928

Publications by PubMed
High-temperature ethanol fermentation by immobilized coculture of Kluyveromyces marxianus and Saccharomyces cerevisiae.
Optimization of process variables for minimization of byproduct formation during fermentation of blackstrap molasses to ethanol at industrial scale.
Total antioxidant content of alternatives to refined sugar.
Analysis of extracted and volatile components in blackstrap molasses feed as candidate house fly attractants.
Physicochemical and surface-active properties of biosurfactant produced using molasses by a Pseudomonas aeruginosa mutant.
Application of kaolin to improve citric acid production by a thermophilic Aspergillus niger.
Methods for monitoring outdoor populations of house flies, Musca domestica L. (Diptera: Muscidae).
Cultivation of the carotenoid-hyperproducing mutant 2A2N of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma) with molasses.
Role of different additives and metallic micro minerals on the enhanced citric acid production by Aspergillus niger MNNG-115 using different carbohydrate materials.
Production of alternatives to fuel oil from organic waste by the alkane-producing bacterium, Vibrio furnissii M1.
Citric acid production by selected mutants of Aspergillus niger from cane molasses.
Ethanol production by Saccharomyces cerevisiae grown in sugarcane blackstrap molasses through a fed-batch process: optimization by response surface methodology.
Simplified modeling of fed-batch alcoholic fermentation of sugarcane blackstrap molasses.
Effect of volume of culture medium on enhanced citric acid productivity by a mutant culture of Aspergillus niger in stirred fermentor.
Early weaning of calves using feedstuffs. A rationalization based on inhibition of lipolysis.
Ethanol yields during the feeding phase in fed-batch fermentation of sugar-cane blackstrap molasses.
Effect of pH, aeration and sucrose feeding on the invertase activity of intact S. cerevisiae cells grown in sugarcane blackstrap molasses.
Microbial production of propionic acid and vitamin B12 using molasses or sugar.
Biosynthesis of invertase by Saccharomyces cerevisiae with sugarcane molasses as substrate.
Batch ethanol fermentation of molasses: a correlation between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells.
Hyperkalemia from blackstrap molasses.
Invertase activity of intact cells of Saccharomyces cerevisiae growing on sugarcane molasses. II. Unsteady-state continuous-culture tests.
Invertase activity of intact cells of Saccharomyces cerevisiae growing on sugar cane molasses. I. Steady-state continuous culture tests.
Accumulation of 1-trans-2,3-epoxysuccinic acid and succinic acid by Paecilomyces varioti.
Efficiency of extraction of nematodes by flotation-sieving using molasses and sugar and by elutriation.
Effect of trace elements on citric acid fermentation by Aspergillus niger.
Sugar substrates for L-lysine fermentation by Ustilago maydis.
Citric acid from ferrocyanide-treated blackstrap molasses.
D-ARABITOL PRODUCTION BY ENDOMYCOPSIS CHODATI.
Pactamycin production by Streptomyces pactum.
Kinetics of the continuous alcoholic fermentation of blackstrap molasses.
Chromatography of Cuban blackstrap molasses on clay; some constituents of an odor and pigment fraction.
Recovery of sucrose from cane blackstrap and beet molasses.

Other Information

FDA Listing of Food Additive Status:

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Suppliers

Domino Foods

Horner International

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Odor Type: Molasses
brown, molasses, burnt, sulfurous, sweet, bready, coffee, maple
General comment	At 100.00 %. brown molasses burnt sulfury sweet bready coffee maple
Flavor Type: Molasses
sweet, molasses, brown, sulfurous, bready, malty
General comment	Sweet molasses brown sulfury bready malty

Potential Uses

Applications	spices other natural seasonings and flavorings
Flavoring purposes	Bread, Caramel, Licorice, Malt, Maple

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
spices, other natural seasonings and flavorings
Recommendation for molasses blackstrap usage levels up to:
	not for fragrance use.

Safety references

EPA Substance Registry Services (TSCA):8052-35-5

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0008052355