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Molasses containing sucrose, pectins, water and alcohol interacts with lime to form homogeneous blends. Rheological studies indicate that they exhibit viscoelastic behaviours as entangled polymers. Elastic modulus in these blends is much higher than for sucrose/lime/water model system. This difference is attributed to the presence of polysaccharide and ethanol in molasses. To verify this hypothesis, a model system was investigated in the presence of pectin and ethanol. Both additives were found to enhance viscosity and elasticity. In the presence of pectins, the formation of interpenetrated networks takes place, where calcium interacts with sucrose and pectins. Ethanol may have an influence on the complexes’ stability.

A Comparative Rheological Study of Lime/Molasses and Sucrose/Lime/Water Mixtures in the Presence of Additives