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Cause and Prevention of Cane Molasses Gelling
Author(s) -
Xu Yichi,
Barringer Sheryl,
Alvarez Valente
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11501.x
Subject(s) - chemistry , calcium , dextran , sugar , calcium salts , chelation , sodium , cane , food science , chromatography , organic chemistry
Molasses is a dark, viscous by‐product of the sugar‐refining process. However, molasses from sugar cane experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are bound together by calcium at a slightly acidic pH. The exact values needed for gelling vary because of interaction effects. The addition of dextran, Ca, or Mn increases the speed of gelling. A pH below 3.5 or above 8.1 prevents gelling. Ethylene diamine tetraacetic acid (EDTA), aluminum lactate, and sodium citrate prevent gelling by chelating calcium so that it cannot bind the dextran chains. Addition of Mg, Cu, Zn, Sn, or Al prevents gelling through competitive inhibition with the calcium.