Basic raw material for fermentation of yeast, alcohol and pharmaceuticals
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 ash | 105 |
| Raw protein | 136 |
| Raw fat | 2 |
| Raw fibre | 0 |
| N-free extracts | 757 |
| Total sugar | 629 |
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.