Corn syrup contains sodium hyaluronate. Corn syrup
In everyday life, molasses is not considered a product of a chemical reaction between sugar and starch. It gained its popularity in the form of a sugar-flavored syrup, which our mothers added to various dishes instead of sugar. But in fact, its scope is much wider than it might seem.
In this article we will look at where else you can use this miracle product.
Molasses - what is it?
Molasses is a syrup, initially colorless, obtained by saccharification of starch. There are two types of molasses: white and black. The difference lies in the use of different types of starch. For black - beet sugar, for white - corn, starch or potato. Its appearance only resembles extracted honey. The composition of molasses is as follows:
- deistrin - from 0% to 70%;
- maltose - from 20% to 85%;
- glucose - from 0% to 50%.
Application, composition, production of molasses
Used in baking, can be used as a sweetener. When added, it turns the color of the dish brown. Thanks to the addition of molasses to different types of breads, as well as other baked goods, the products are more fluffy and porous. At the same time, it acts as an anti-crystallizer when cooking caramel, jam, and producing various juices.
This product consists of three components: glucose, dextrin, oligosaccharides. As a result of a chemical reaction, starch syrup is obtained. The calorie content of the product is approx. 300–320 kcal per 100 grams. Of them:
- Proteins - 0 g
- Fats - 0.3 g
- Carbohydrates - 78.3 g
To prepare honey syrup you will need about 0.5 kg of honey, 0.5 kg of white sugar, 200 ml of water.
You need to mix all the ingredients in a container and leave on low heat until the sugar has completely melted. From time to time the contents of the pan must be stirred.
After boiling, wait about 6 minutes. After this, remove from heat and cool.
Starch syrup, corn syrup, sugar syrup
It looks clear, colorless, very viscous, sweet liquid, odorless - all these are signs of starch syrup. High density. Due to the very low amount of reducing substances (about 40%), starch syrup stabilizes confectionery products - marshmallows and bizet. Having a low percentage of glucose in the product (about 15 - 20%), it allows you to retain a significant amount of moisture, which is important when preparing marmalade or other gelled products.
Due to the long washout time with water, this natural concentrate is used in conjunction with components for the preparation of fish bait. The low sweetness of molasses allows people with diabetes or on a diet to add this product to their diet; it does not pose a danger to children.
Syrup resulting from hydrolysis of corn is an almost ideal substitute for homemade white sugar. It looks like liquid honey. Calorie content - 316 kcal per 100 grams product. Contains vitamins A, B, E, H, PP. And also microelements: zinc, copper, chromium, fluorine, cobalt, nickel, phosphorus, sodium, potassium, calcium, selenium. The presence of fast carbohydrates makes this product indispensable for people involved in sports and for those who want to lose weight.
In the culinary field, it can be used during the preparation of bread and sweet products. It is corn syrup concentrate that tends to caramelize, so it is often added to marmalade, pie fillings and jams. Together they act as a natural preservative, allowing food to be stored longer. One of the important differences is the price - it is much less than sugar and its production. We can safely say that corn syrup is much cheaper and more profitable than sugar.
The most widely used type of raw material. It has a light brown color and a sweet taste. It is still used in confectionery and brewing. Due to the fact that the sugar concentrate does not contain chemical acids and catalysts, it remains liquid and viscous for a long time. Low density.
Selection and storage
When buying molasses, you should pay attention to the taste; if it is too sweet, you should not buy this product, this means that it has not been processed. To use molasses in its pure form, it is best to choose white molasses; for baking, black molasses. It is recommended to store such a product in a cool place, out of direct sunlight. Can be used for up to two years.
Benefits and harms
This syrup in the form of molasses is definitely beneficial for the human body due to a wide range of microelements, vitamins and minerals. Pregnant women will only benefit from consumption; the sweetness will also be appreciated by women during menopause. Doctors recommend consuming molasses for patients with ulcers. With regular use, the functioning of the central nervous system improves, the productivity of brain activity increases, and a person feels great without fatigue or pain in the body. It is very useful for children as the body grows, as it has a high amount of iron and calcium. Due to the high content of magnesium and potassium, the functioning of the cardiovascular system improves.
Like all products, molasses can become an allergen or cause allergies. If abused, there may be a risk of diabetes mellitus or similar diseases. There is a danger of obesity and excessive weight gain.
In everyday life, molasses is not considered a hydrolysis product. It is known in the form of a honey-flavored syrup that can sweeten any dish. The scope of its application goes far beyond the confectionery sphere. Molasses is known to professionals, amateur cooks and alcohol industry technologists.
What is molasses
If you know how to make juice, you can easily cope with the preparation of molasses (maltodextrin and dextrin maltose). Molasses is a syrup product that is obtained when starch is saccharified. The process is called acid hydrolysis with filtration and boiling of the syrup. In the Caucasus, the sugary product was given the name musales. It is famous among culinary experts for its honey-sweet taste. The benefit of molasses is the content of microelements and B vitamins. The harm is due to increased sugar levels, so people with diabetes should not consume it.
What kind of molasses is there?
Molasses - what is this additive? The by-product of sugar processing varies both in color and in the raw materials used in its production. There are two types of molasses known throughout the world: light and black. The first is made from starch, the second from beets and sugar. Types of starch for making light molasses:
- potato;
- corn;
- wheat;
- rye;
- barley;
- sorghum;
- tapioca.
Starch syrup
Previously, employees of the Russian food industry produced the only type of starch syrup - caramel. Starch syrup is a type of light molasses. Today, starch syrup is divided into 4 types and they depend on the percentage of carbohydrates in it:
- glucose;
- maltose;
- highly sugared;
- low sugar.
Maltose molasses
If you saccharify raw materials containing starch (corn flour or barley malt) with enzymes, you get maltose syrup. It is used both in the production of bread and confectionery, as well as in the production of soft drinks and softening alcoholic drinks. Maltose molasses is valued for its characteristics: bright chocolate color, sweetness and slightly malty aroma.
Molasses
Molasses is a product of processing cane or beet sugar. Molasses gets its name from the Portuguese word “melaco” (honey). In terms of its properties, molasses is more like a food additive. It is like sugar, but with the largest amount of microelements. Homemade blackstrap molasses is used to make gingerbread cookies.
Caramel molasses
Sweet caramel molasses consists of glucose, maltose, maltotriose and other substances. Scope of application: food industry for regulating sugar crystallization processes. Often added to childhood candies and caramels - toffee.
Characteristics of caramel molasses:
- viscosity;
- harmonious combination with milk protein - you get excellent taste and color;
- adding to treats with a high content of dry ingredients prolongs their taste for a long time;
- regulates the crystallization of lactose in milk.
Corn syrup
Corn sweetener (100 grams) contains 316 kcal. Corn starch molasses is popularly added to jelly candies, marmalade, and fillings because of its ability to caramelize. Corn starch is inexpensive, which reduces the cost of preparing confectionery products.
Characteristics of corn syrup:
- lowers the freezing point of the product;
- makes the shelf life longer.
Beet molasses
A waste product from sugar production, black molasses, was produced using technology invented back in the 6th century in France. The scientist's name was Olivier de Serra. Recommendations for the proper use of sugar beets were found only in 1747. But the use of beet molasses began to gain momentum only in 1800. The sugar product is excellent for coloring sugar cubes and is used in cooking and alcohol production (Hong Thong whiskey).
Ingredients for making half a jar of beet molasses:
- beets – 1 pc.;
- water – ½ tbsp;
- sugar – 6-7 tbsp. l.
Cooking steps:
- Extract juice from beets using a juicer.
- Place the saucepan with the juice on the stove and add sugar.
- Cook over low heat until desired thickening.
If you look at the photo of beet molasses, then after cooking it should:
- look like liquid syrup;
- have a dark brown tint;
- taste like burnt sugar.
White molasses
This sweetener acquired its name thanks to refined sugar, which serves as a raw material in its production. There are subtypes of white molasses that are made from corn, potato and other starches. White is one of the two most famous types of sugary product. White molasses is best used for making all kinds of syrups.
Ingredients for white (refined) sweetener:
- refined sugar – 350 g;
- water – 150 ml;
- citric acid – 2 g;
- baking soda – 1.5 g.
Cooking process:
- Bring a pan of water to a boil and add refined sugar, let it dissolve.
- When it boils again, add acid and cover with a lid.
- Leave to simmer for 45 minutes and turn off.
- When the mixture has cooled, add diluted soda.
- Ready for use in a quarter of an hour, when the foam subsides.
Cane molasses
This molasses is formed during the production of cane sugar as a by-product. Whether its color will be dark brown or a little lighter depends on the quality of the raw material - reed. Mainly because of its properties, cane molasses is used in moonshine factories, and in cooking - in the preparation of fruit syrups (melon, watermelon, grape, etc.)
How cane molasses is made:
- Peeled sugar cane is crushed and the juice is squeezed out, which is then sent for crystallization.
- The result is sugar crystals and a liquid residue - light molasses. It also contains a huge amount of sugar.
- Next, water is added and processed again.
- Another crystallization occurs and the secondary residue becomes dark in color.
Characteristics of cane molasses:
- viscous;
- syrupy liquid;
- peculiar smell;
- bittersweet taste;
- rich in fructose and glucose.
What is molasses in cooking?
The taste of a dish and its appearance depend on the ingredients added to it. Sweetener and sweetener are synonyms for molasses, which explain its use in cooking. In small doses it is added to change the color of the dish, and in large doses for taste preferences. The additive is used in various areas of cooking due to its advantages over sugar:
- the carbohydrate composition of molasses is easily digestible;
- lowers the freezing point of the product;
- increases shelf life;
- reduces production costs;
- improves the solubility of sucrose;
- protects products from crystallization.
List of uses of sugar by-product in the food industry:
- confectionery sweets, cookies, marshmallows, gingerbreads;
- jam, marmalade, caramel, marshmallow, jam, jelly;
- many types of bread;
- canned food;
- bakery;
- syrups for desserts;
- ice cream;
- brewing;
- sports and dietary nutrition;
- sauces.
How to make molasses
Having a sweet syrup like honey is very important in cooking. And if you were unable to purchase molasses, you can easily make it yourself. Why is she so popular? Not only does the additive radically change the taste, it also adds softness to sweets, prolonging freshness. After reading the recipe below, the question of how to prepare molasses at home will disappear by itself.
Ingredients for making white sugar substitute:
- water – 150 ml;
- sugar – 350 g;
- citric acid – 2 g;
- baking soda – 1.5 g.
Everything must be done strictly in accordance with the recipe:
- You need to take a small saucepan and pour cold water. Put on fire and wait until it boils.
- Then, stirring constantly, add sugar. Let it boil again.
- Add the required amount of citric acid, reduce heat and cook covered for about 45 minutes.
- The syrup is almost ready, you just need to let it cool a little.
- Next, dilute baking soda in water and add to the syrup, mixing well.
- If the mixture begins to foam, then you did everything right.
- After 15 minutes, the foam should subside.
- If the foam has not disappeared, you can remove it with a spoon. Molasses is stored in a cellar or refrigerator, in glass containers.
Where to buy molasses
It is better to purchase honey from familiar beekeepers, and sugar in regular supermarkets. You rarely find real molasses in these places. It is better to order it in online stores or find a highly specialized store. It is important that the storage area of the product is dry and cool. These conditions will protect the sweetness from mold and help preserve its beneficial properties.
Price of molasses
The cost in Russia and the regions depends on the type of product, weight and manufacturer. Shipping from more distant locations costs much more. It is best to purchase the product from large specialized companies than from private unverified individuals. It is also important to have a certificate of molasses quality in accordance with the type. For example: for starch, compliance with GOST R 52060-2003 is important.
| Product |
How much does corn syrup cost (average price for 1 liter)?
Moscow and Moscow region.
Sugar occupies an important place in the food industry, as well as in the life cycle of humanity as a whole. Not many people know that the familiar sugar is the common name for the natural compound sucrose. Researchers have found that the birthplace of sugar is India. It is also interesting that sugar received its original name thanks to the Indian language and the word śarkaraḥ, which means “grains of gravel.”
The first Europeans to use sugar for culinary purposes were the ancient Romans. In our latitudes, the first cane sugar appeared only in the 11th century. It is worth noting that at all times sugar was considered a fairly expensive food product. That is why sugar was the prerogative of the upper classes. However, at the beginning of the 19th century a real revolution took place.
Scientific and technological progress, as well as the rapid development of the scientific sphere, have borne fruit. People began to produce sugar not only from cane, but also from other plants, such as beets or sorghum. New technology for producing sugar has opened up greater opportunities. Nowadays, sugar is considered an essential product and is available in the homes of all our compatriots without exception.
Inextricable with sugar are its substitutes, i.e. compounds that are close in their basic parameters to sucrose. Corn syrup is considered one such sweetener. At its core, molasses is nothing more than a product obtained as a result of the hydrolysis of starch. To produce corn syrup, starch obtained from the processing of sweet corn is used.
Corn syrup has found wide application in the food industry. A sugar substitute is used to prepare confectionery, desserts, and some types of aperitifs. In appearance, corn syrup is similar to honey and is a viscous, viscous liquid that has a sweet taste. Corn syrup is one of the so-called natural sugar substitutes, since it is made from the grains of a cereal plant.
Corn syrup, like other sugar substitutes, significantly improves the organoleptic properties of the chemical composition of finished food products. The composition of corn syrup contains higher sugars, glucose, and maltose. Corn syrup is considered an integral part of modern food industry production processes.
It is also noteworthy that corn syrup is used not only for food production but also in pharmacology. Typically, corn syrup is included in various medicinal cough syrups. It is worth noting that, due to its unique properties, corn syrup is actively used in brewing, as well as in the production of other types of alcoholic beverages.
Corn syrup is used as a cheaper substitute for sugar in the preparation of canned foods. Corn syrup helps improve not only the taste, but also the nutritional characteristics of finished culinary products. In addition, corn syrup increases the shelf life and shelf life of food.
Calorie content of corn syrup 316 kcal
Energy value of corn syrup (Ratio of proteins, fats, carbohydrates - bju):
: 0 g (~0 kcal)
: 0.3 g (~3 kcal)
: 78.3 g (~313 kcal)
Molasses is a product obtained by hydrolysis of starch with dilute enzymes or acids. Molasses is a viscous thick liquid, yellowish in color, transparent, with a sweet taste. Depending on the carbohydrate composition, molasses is used in various areas of the food industry. Molasses is used in the manufacture of gingerbread, some types of bread, and molasses is also used for the production of caramel, making preserves and jams. In the production of some types of dark beer, molasses is also indispensable.
The shelf life of molasses, if the necessary conditions are met, is one year. Molasses should be stored at a temperature not exceeding 30 oC.
Raw corn starch is converted into molasses, which is a product of its breakdown, through the process of hydrolysis. There are two types of molasses: caramel and maltose.
Caramel molasses
Caramel molasses - depending on the purpose, three types are produced: caramel, low-sugar caramel and high-sugar glucose. According to State standards, the amount of solids in caramel molasses should not be lower than 78%. In ordinary molasses, containing about 40% reducing substances, 20% glucose, 20% maltose, 20% or more isomaltose, 40% high molecular weight sugars. This molasses is used mainly in the confectionery industry. Low degree of saccharification molasses contains only up to 10% glucose and up to 70% dextrins. The low glucose content can significantly increase the stability of caramel during storage.
Highly sugared molasses with reducing substances ranging up to 70% contains 40-43% glucose, 54-56% maltose and 4-8% dextrins. This molasses has a higher degree of sweetness, lower viscosity, and is characterized by increased osmotic pressure compared to sucrose. These properties increase its efficiency in production, production of biscuit products, bakery (Borodinsky type bread), canning of fruits and berries, and in the production of ice cream.
Maltose molasses
Maltose syrup must contain at least 78% dry matter, at least 65% reducing substances, 1.2% ash, its acidity must be 9.5 ml 1 N. sodium hydroxide solution, the pH of the molasses must be at least 5.5. The properties of molasses are mainly determined by its carbohydrate composition - glucose, maltose, higher oligosaccharides (dextrins). Maltose molasses is mainly used in brewing. Currently, technologies are being considered to completely replace malt with maltose molasses, which will significantly reduce the cost of production for the enterprise. Any type of molasses contains a small amount of ash elements, nitrogenous and coloring substances.
Molasses has the ability to increase the solubility of sucrose - to delay its crystallization, which leads to its widespread use in the canning industry - for the preparation of preserves, preserves and jellies in order to give the syrup greater viscosity, duration and shelf life, as well as to improve taste. Certain types of molasses are widely used in the production of ice cream and frozen desserts, which reduces the freezing point of the product and increases its hardness.
Useful properties of corn syrup and its chemical composition. Recipes for making sweetener for home cooking. What products contain artificial honey and can it harm human health?
Corn syrup is a thick, honey-flavored syrup that can sweeten any baked goods or drink. According to GOST, molasses is a starch product. It can take either liquid or powder form. Dry sweetener is obtained by drying syrup. Both types of molasses are used in the confectionery industry, in the production of a number of alcoholic beverages, and in preparing a balanced diet. You can prepare a natural honey substitute in your own kitchen, spending just a few minutes. There are practically no contraindications to the use of this product.
Composition and calorie content of corn syrup
Sweet syrup is fully saturated with carbohydrates and contains virtually no proteins, dietary fiber or water.
The calorie content of corn syrup is 316 kcal per 100 g, of which:
- Proteins - 0 g;
- Fats - 3 g;
- Carbohydrates - 3 g;
- Dietary fiber - 0 g;
- Water - 21 g.
Macroelements per 100 g:
- Potassium, K - 29 mg;
- Calcium, Ca - 25 mg;
- Magnesium, Mg - 13 mg;
- Sodium, Na - 80 mg;
- Phosphorus, P - 48 mg.
Microelements are represented by iron, of which 100 g of corn syrup contains 1.2 mg.
In addition, the chemical composition of corn syrup includes elements such as beta-carotene, vitamins B, E, P and PP.
Digestible carbohydrates per 100 g:
- Starch and dextrins - 35 g;
- Mono- and disaccharides (sugars) - 3 g.
On a note! Corn syrup is often called a semi-finished product, because it is a product of incomplete hydrolysis of starch.
Useful properties of corn syrup
The main benefit of corn syrup is the high percentage of sucrose content, which is absorbed by the human body faster than the type of sugar we are used to. That is why it is often included in dietary or sports nutrition.
Some scientists have concluded that due to the large amount of sucrose, molasses can cause obesity. At the same time, they confirm its beneficial properties and advise consuming sweetness in limited quantities.
Another advantage of honey syrup is its low cost. It is advantageous to use semi-finished corn product in food industry enterprises instead of sugar.
Other beneficial properties of corn syrup:
- Low level of crystallization. The product is indispensable for use in making preserves, jam, marmalade, etc. Thanks to molasses, these sweets do not harden for a long time and remain soft and viscous.
- Long shelf life. Molasses is a natural preservative, therefore it can increase the shelf life of food.
- Reduced freezing point. The semi-finished product practically does not harden at sub-zero temperatures, so it is added to ice cream and all kinds of frozen juices so that they do not turn into ice, but are suitable for consumption.
- Similarity to the taste of honey. Many modern people are diagnosed with an allergy to natural honey; the solution for allergy sufferers would be to consume equally tasty molasses.
- Contains a large number of useful substances. Periodic consumption of corn syrup has a beneficial effect on a person’s well-being, helps normalize the functioning of all internal organs, and speeds up metabolism.
Note! People who consume corn syrup in moderation significantly improve their immunity.
Contraindications and harm of corn syrup
Almost nothing is said in the scientific literature about the dangers of corn syrup - the product is absolutely safe for human health if consumed in reasonable doses.
It is forbidden for people who are intolerant to corn to take the sweetener as food, which is extremely rare. Also, experts do not recommend abusing sweets for anyone who has high blood sugar levels.
How to make corn syrup?
It is almost impossible to purchase this sweetener in an ordinary supermarket. You can find it in specialized stores or prepare it yourself. The Internet and cookbooks are full of tips on how to make corn syrup.
- Take 300 ml of hot boiled water, add 700 g of corn starch to it and, stirring, bring the resulting mass to a boil.
- Add 2 g of citric acid to the water with starch and cook for 45 minutes. Make sure the heat is moderate.
- Cool the finished syrup slightly and add a previously prepared solution of baking soda (1.5 g) and water into it. Don't be surprised when you see foam in the pan after adding baking soda. Stir the substance and leave to infuse for 15 minutes. After this, the molasses will be ready for use. If you notice that there is still foam on its surface, it doesn’t matter. Collect the remains with a spoon.
- Pour the finished product into a glass container and store in the refrigerator.
Interesting fact! Starchy corn syrup is widely used in both cooking and pharmacology. It is often added to medicinal syrups as a natural sweetener.
Recipes for dishes and drinks with molasses
Without proper need, molasses is not consumed in its pure form; it is added to various dishes as a natural sweetener, plasticizer or preservative.
TOP 4 recipes for simple dishes using corn honey substitute:
- Quick glaze. The dish is prepared in a water bath. Mix 3/4 cup sugar with 1 tbsp. l. molasses and 3 tbsp. l. water. Add a pinch of salt and 3 egg whites to the resulting mass. It is better to choose larger eggs. Cook the substance for no longer than 4 minutes (until the sugar dissolves). Next, add vanilla extract (0.5 tsp) to the cream and beat it with a mixer. Set the beaters to maximum speed. Beat until thick, tall peaks appear on the surface of the cream. The glaze is ready! You should end up with 4 cups of thick and fluffy glaze.
- Chocolate cream or ganache. In a metal container, mix 3 tbsp. l. corn syrup and 1 cup of high fat cream (200 ml). Boil the resulting mass over low heat and pour 350 g of chopped chocolate into it (choose dark varieties). Stir and remove from heat. Add vanillin (0.5 tsp). As a result, you should have 1.5 cups of aromatic cream.
- Marshmallow cream. Heat 90 ml of water with molasses (1.25 tbsp) and sugar (180 ml) diluted in it. At the same time, in another bowl, beat 4 egg whites with a pinch of salt. When the mass foams, add a tablespoon of sugar to it and beat again with a mixer. Pour the resulting syrup into the finished cream, add 2 tbsp. l. vanilla and mix again until a thick and fluffy consistency is obtained. The dish is ready!
- Fruit alcoholic ice on a stick. For alcohol, use Spanish sangria (750 ml) or another type of weak fruit wine. Heat the liquid and let it evaporate a little from the pan. When 2.5 glasses of wine remain in the container, add 1 glass of pomegranate juice, 2 tbsp. l. orange juice and the same amount of grape juice, 25 g of sugar syrup and 2 tbsp. l. molasses. Next, cut 2 pears, an apple and an orange into small cubes. Combine fruit with liquid and remove from heat. The resulting drink must infuse, so leave it in the refrigerator overnight. In the morning, strain the mixture, pour into special molds that are used to make ice cream, and leave them in the freezer. After a few hours, the frozen juice will be ready to drink.
Corn syrup is actively used by fishermen to create effective complementary foods. The sweet mixture is added to the mixture of dry bait and booster to make the bait as attractive as possible to the fish.
Several recipes for alcoholic drinks, for the preparation of which you will need dry corn syrup:
- Kissel. Dissolve 400 g of molasses in water (8 cups) and boil. Add 1 glass of cold water with dissolved potato starch to the hot mixture (less than a full 100 gram glass). Wait for the syrup to boil and begin to thicken. Cool the jelly and serve!
- Beer. Dilute 2 kg of molasses in 30 liters of water and cook the resulting mixture for 40 minutes. Then add crushed ginger and cook for another 20 minutes. Remove the finished mixture from the heat, add bay leaf, 10 g of cinnamon and 50 g of hops. Leave to cool covered. Take a liter of liquid from the resulting mass and dilute 50 g of beer yeast in it. Combine the prepared starter with the remaining amount of syrup. The liquid should ferment for 2-3 days, after which it can be bottled. Please note that spilled beer at this stage of preparation is not yet suitable for consumption. It should be left in a cool room for a week, and only after that you can enjoy the original taste of homemade beer.
To make beer or jelly, you can use purchased molasses or a home-made product.
Good to know! Corn syrup replaces sugar in many popular sodas. It is in everyone’s favorite Coca-Cola and Pepsi.
Many products are used to make molasses, including: potatoes, beets, wheat, barley, sorghum and more. However, in Russia the most popular is sweet syrup made from corn starch.
In America, corn syrup is considered a cheaper substitute for cane sugar, so it is actively used in the manufacture of confectionery, sweet drinks and other products that are formulated to contain sugar.
Some beekeepers who own large honey farms add corn syrup to their bee feed. This food additive significantly increases the volume of honey production.
This type of sweetener is used in the production of most imported sweets. It can even be found in burgers and meat restaurant dishes. Therefore, in order not to oversaturate your body with glucose, carefully read the composition of the foods you eat.
What is corn syrup - watch the video:
Summarizing the topic of the harms and benefits of corn syrup, experts emphasize: the product can harm the human body only if it is consumed in excessive quantities. If you decide to regularly use it in your home kitchen, seek advice from a specialist on proper diet planning. A nutritionist will determine the optimal levels of molasses consumption specifically for you.
