Corn molasses

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 sugar familiar to everyone is the everyday name for the natural compound sucrose. Researchers have established that India is the birthplace of sugar. 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 who began 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 rather expensive food. That is why sugar was the prerogative of the upper strata of the population. However, at the beginning of the XIX century, a real coup was made.

Scientific and technological progress, and in addition, the rapid development of the scientific sphere, has borne fruit. People began to produce sugar not only from cane, but also other plants, such as beets or sorghum. The new sugar technology has opened up wider possibilities. Nowadays, sugar is considered an essential product and is available in the homes of all compatriots without exception.

It is inextricable with sugar and its substitutes, i. e. compounds that are close in their main parameters to sucrose. Corn molasses are considered one such sugar substitute. At its core, molasses are nothing more than a product derived from starch hydrolysis. For the production of corn molasses, starch is used, obtained during the processing of sweet corn.

Corn molasses have found widespread use in the food industry. A sugar substitute is used to prepare confectionery, desserts, as well as some types of aperitifs. In its appearance, corn molasses are similar to honey and are a viscous, viscous liquid that has a sweet taste. Corn molasses refers to the so-called natural sugar substitutes because they are made from grains of the cereal plant.

Corn molasses, like other sugar substitutes, significantly improve the organoleptic properties of the chemical composition of finished foods. The composition of corn molasses contains higher sugars, glucose, as well as malthiosis. Corn molasses are considered an integral part of modern food processing processes.

It is also noteworthy that corn molasses are used not only for the production of food, but also in pharmacology. Usually, corn molasses are included in various medicinal cough syrups. It is worth noting that due to its unique properties, corn molasses are actively used in brewing, as well as in the production of other types of alcoholic beverages.

Corn molasses are used as a more budget replacement for sugar in the preparation of canned foods. Corn molasses help to improve not only the taste, but also the nutritional characteristics of finished culinary products. In addition, corn molasses increase the shelf life and shelf life of food.