molasses blackstrap

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CAS Number: 8052-35-5
ECHA EC Number: 232-487-2
Category: spices, other natural seasonings and flavorings
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Physical Properties:
Appearance: black semi-solid to solid (est)
Food Chemicals Codex Listed: No
 
Organoleptic Properties:
Odor Type: molasses
Odor Strength: medium
 brown molasses burnt sulfurous sweet bready coffee maple
Odor Description:
at 100.00 %.
brown molasses burnt sulfury sweet bready coffee maple
Flavor Type: molasses
 sweet molasses brown sulfurous bready malty
Taste Description:
sweet molasses brown sulfury bready malty
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Domino Foods
Edible Blackstrap Molasses
Flavor: sweet molasses
A name synonymous with home cooking. Its distinctive rich mocha color and robust flavor intensify body and mouth-feel to sweet or savory traditional and ethnic baked goods, confections, cereal, prepared foods, soups and sauces. It is also an excellent source of minerals, including manganese, calcium, copper, and iron.
Horner International
Molasses Blackstrap
 
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
 
References:
Canada Domestic Sub. List: 8052-35-5
Pubchem (sid): 135355928
 
Other Information:
 
Potential Blenders and core components note
For Odor
For Flavor
acidic
(E)-2-
hexenoic acid
FL
burnt
furfuryl alcohol
FL
caramellic
caramel furanone
FL
lucuma flavor
FL
maple distillates
FL
3-
methyl butyl 2-furyl butyrate
FL
pyruvaldehyde
FL
cheesy
ammonium isovalerate 30% in pg
FL
chocolate
bittersweet
chocolate flavor
FL
coconut
massoia bark oil CO2 extract
FL
creamy
divanillin
FL
fishy
4,5-
dimethyl thiazole
FL
floral
2-
acetyl-5-methyl thiophene
FL
fruity
(E)-2-
decenoic acid
FL
ethyl 3-oxohexanoate
FL
furfuryl valerate
FL
2-
furyl pentyl ketone
FL
methyl (E)-3-nonenoate
FL
(E,E)-
methyl sorbate
FL
green
2-
ethyl butyraldehyde
FL
(E)-2-
heptenal
FL
honey
dehydrated and ground
honey
FL
honey flavor
FL
malty
hordeum vulgare extract (cereal grass)
FL
malt distillates
FL
mushroom
methional diethyl acetal
FL
potato
sweet
potato flavor
FL
praline
praline flavor
FL
rooty
guarana flavor
FL
salty
1-(2-
hydroxy-4-methoxyphenyl)-3-(pyridin-2-yl)propan-1-one
FL
sulfurous
S-
ethyl thioacetate
FL
sweet
acesulfame potassium
FL
acetone alcohol
FL
advantame
FL
agave flavor
FL
alitame anhydrous
FL
aspartame
FL
aspartame-acesulfame salt
FL
caramel dione
FL
corn syrup high fructose
FL
corn syrups
FL
dextrose monohydrate
FL
3',7-
dihydroxy-4'-methoxyflavan
FL
ethyl 3-(2-hydroxyphenyl) propionate
FL
glucosyl steviol glycosides
FL
glycyrrhizic acid
FL
honey enhancer
FL
levulose
FL
luo han fruit concentrate
FL
maltitol
FL
maltose
FL
iso
maltulose
FL
molasses
FL
molasses concentrate
FL
molasses distillates
FL
molasses flavor
FL
laevo-
ornithine hydrochloride
FL
rebaudioside C
FL
rebaudioside C 30%
FL
glucosylated
rubus suavissimus extract, 60% glucosylated rubusoside glycosides
FL
sodium 2-(4-methoxyphenoxy) propionate
FL
dextro-
sorbitol
FL
stevia rebaudiana extract, rebaudioside A 22%
FL
stevia rebaudiana extract, rebaudioside A 60%
FL
stevia rebaudiana extract, rebaudioside A 80%
FL
steviol
FL
steviol glycoside extract, rebaudioside C 22%
FL
enzyme modified
steviol glycosides
FL
stevioside
FL
sucralose
FL
maple
sugar
FL
sugar
FL
sugar cane distillate
FL
sugar extenders
FL
burnt
sugar flavor
FL
brown
sugar flavor
FL
sugar flavor
FL
sugar replacers
FL
sweet & sour candy flavor
FL
sweet flavor
FL
thaumatin b-recombinant
FL
vanilla concentrate
FL
dextro,laevo-
xylose
FL
vegetable
tyramine
FL
 
Potential Uses:
 breadFL
 caramelFL
 licoriceFL
 malt 
 mapleFL
 
Occurrence (nature, food, other): note
 natural product
 
Synonyms:
edible blackstrap molasses
 molasses blackstrap
 

Articles:

PubMed: High-temperature ethanol fermentation by immobilized coculture of Kluyveromyces marxianus and Saccharomyces cerevisiae.
PubMed: Optimization of process variables for minimization of byproduct formation during fermentation of blackstrap molasses to ethanol at industrial scale.
PubMed: Total antioxidant content of alternatives to refined sugar.
PubMed: Analysis of extracted and volatile components in blackstrap molasses feed as candidate house fly attractants.
PubMed: Physicochemical and surface-active properties of biosurfactant produced using molasses by a Pseudomonas aeruginosa mutant.
PubMed: Application of kaolin to improve citric acid production by a thermophilic Aspergillus niger.
PubMed: Methods for monitoring outdoor populations of house flies, Musca domestica L. (Diptera: Muscidae).
PubMed: Cultivation of the carotenoid-hyperproducing mutant 2A2N of the red yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma) with molasses.
PubMed: Role of different additives and metallic micro minerals on the enhanced citric acid production by Aspergillus niger MNNG-115 using different carbohydrate materials.
PubMed: Production of alternatives to fuel oil from organic waste by the alkane-producing bacterium, Vibrio furnissii M1.
PubMed: Citric acid production by selected mutants of Aspergillus niger from cane molasses.
PubMed: Ethanol production by Saccharomyces cerevisiae grown in sugarcane blackstrap molasses through a fed-batch process: optimization by response surface methodology.
PubMed: Simplified modeling of fed-batch alcoholic fermentation of sugarcane blackstrap molasses.
PubMed: Effect of volume of culture medium on enhanced citric acid productivity by a mutant culture of Aspergillus niger in stirred fermentor.
PubMed: Early weaning of calves using feedstuffs. A rationalization based on inhibition of lipolysis.
PubMed: Ethanol yields during the feeding phase in fed-batch fermentation of sugar-cane blackstrap molasses.
PubMed: Effect of pH, aeration and sucrose feeding on the invertase activity of intact S. cerevisiae cells grown in sugarcane blackstrap molasses.
PubMed: Microbial production of propionic acid and vitamin B12 using molasses or sugar.
PubMed: Biosynthesis of invertase by Saccharomyces cerevisiae with sugarcane molasses as substrate.
PubMed: Batch ethanol fermentation of molasses: a correlation between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells.
PubMed: Hyperkalemia from blackstrap molasses.
PubMed: Invertase activity of intact cells of Saccharomyces cerevisiae growing on sugarcane molasses. II. Unsteady-state continuous-culture tests.
PubMed: Invertase activity of intact cells of Saccharomyces cerevisiae growing on sugar cane molasses. I. Steady-state continuous culture tests.
PubMed: Accumulation of 1-trans-2,3-epoxysuccinic acid and succinic acid by Paecilomyces varioti.
PubMed: Efficiency of extraction of nematodes by flotation-sieving using molasses and sugar and by elutriation.
PubMed: Effect of trace elements on citric acid fermentation by Aspergillus niger.
PubMed: Sugar substrates for L-lysine fermentation by Ustilago maydis.
PubMed: Citric acid from ferrocyanide-treated blackstrap molasses.
PubMed: D-ARABITOL PRODUCTION BY ENDOMYCOPSIS CHODATI.
PubMed: Pactamycin production by Streptomyces pactum.
PubMed: Kinetics of the continuous alcoholic fermentation of blackstrap molasses.
PubMed: Chromatography of Cuban blackstrap molasses on clay; some constituents of an odor and pigment fraction.
PubMed: Recovery of sucrose from cane blackstrap and beet molasses.
 
Notes:
The final, unpurified mother liquor in the beet or cane sugar industry from which no more sugar can be crystallized by factory methods. tsca definition 2008: the final, unpurified mother liquor in the beet or cane sugar industry from which no more sugar can be crystallized by factory methods.
 
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