It is not possible to directly extract in crystalline form all of the sugar that is contained in the sugar beet because part of the sugar is bound to the solids and can therefore not crystallise out in the thick juice.
The sugar crystals are separated out by centrifuging to leave behind a highly viscous syrup - the molasses.
Important feed component
The sweet taste, high energy and material content, and its good properties as a binding and pressing additive, make molasses an important raw material for the production of concentrated animal feed and mineral feed. Molasses is not only benefical because of its taste, but also because of its outstanding digestability. Molasses is a very quickly fermentable energy source for the microorganisms in the rumens of cattle. It also has a positive effect on the protein content of the milk.
Basic raw material for yeast, alcohol and pharmaceuticals
Because molasses not only contains sugar and other carbohydrates, but also high proportions of raw protein and minerals, it is also the raw material for a large number of other products. It has long been used as a raw material for the fermentation of yeast, alcohol and acids. Valuable amino acids can also be extracted from molasses, and it is also used for the production of pharmaceuticals.
Nutrient and mineral content of the molasses