Search in:

Molasses and Thick juice

Basic raw material for fermentation of yeast, alcohol and pharmaceuticals

During the sugar-making process, juice extracted from sugar beets is evaporated until the sugars crystallise and are recovered via centrifugation. The syrup left over after the last crystallisation is referred to as molasses.


Because molasses not only contains sugar and other carbohydrates, but also high proportions of amino acids, other nitrogen components, minerals and vitamins, it is also the raw material for a large number of other products. Molasses has long been used as a raw material for the fermentation of yeast, alcohol and acids. Valuable amino acids and nutrient components can be extracted from molasses, and it is also used in the production of pharmaceuticals.

Molasses as an important component of animal feed, read more here.

Nutrient and mineral content of the molasses
g/kg Dry Matter
Raw ash105
Raw protein136
Raw fat2
Raw fibre0
N-free extracts757
Total sugar629

Thick juice

Thick juice is characterised by a high content of fermentable sugar along with some of the valuable components typically found in molasses such as minerals, vitamins and amino acids, enhancing many fermentation yields in various fermentation processes. Concentration of these non-sugars is much lower in thick juice than in molasses.

We have a broad range of sugar products for the food industry.

Related Topics

Sugars for fermentation

Sugar for the food industry

Sustainability by nature

Knowledge about Sugar