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blackstrap molasses
blackstrap molasses (ˈblækˌstræp) pl n (Cookery) (functioning as singular) the molasses remaining after the maximum quantity of sugar has been extracted from the raw materialblack′strap molas′ses (ˈblækˌstræp)
n. molasses remaining after maximum extraction of sugar from the raw product. [1915–20, Amer.] Blackstrap molassesA term used by some when referring to plain Molasses and by others to describe molasses that had been overcooked and was extra dark. Blackstrap molasses now usually refers to the syrup remaining from the sugar-making operation after most of the sugar has been removed from sugarcane juice.blackstrap molasses
blackstrap molasses[′blak‚strap mə′la·səs] (food engineering) Syrupy mother liquor left after all economical sucrose has been removed from cane- or beet-sugar juice; used as raw material for butanol, acetone, citric acid, and ethyl alcohol manufacture. |