Identification

Namemolasses distillates

Regulatory

Physical Properties

Appearance colorless to pale yellow liquid (est)
Food Chemicals Codex Listed No
Specific Gravity 0.96270 to 1.01270 @ 25.00 °C.
Pounds per Gallon - (est). 8.011 to 8.427
Refractive Index 1.33340 to 1.34140 @ 20.00 °C.
Shelf Life 6.00 month(s) or longer if stored properly.
Storage store in cool, dry place in tightly sealed containers, protected from heat and light.

Organoleptic Properties

Taste Description
Baked Goods, Beverages, Savory
Sweet
Odor Description Molasses, Burnt, Sweet

Safety Information

Preferred SDSView
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for molasses distillates usage levels up tonot for fragrance use.

Advanced Biotech. Inc.

Inspired by Nature

A diverse range of products, all meeting our stringent commitment to quality.

View All Website 973-339-6242 info@adv-bio.com

Alfrebro LLC/ Archer Daniels Midland Company

Let's get reacquainted

Building great taste with aroma chemicals, extracts, and distillates

View All Website 513-539-7373 sforbis@alfrebro.com

Potential Uses

FL bakery FL beverage FL savory

Natural Occurrence

saccharum officinarum

Synonyms

molasses (732) distillate natural molasses (black strap) distillate natural molasses distillate molasses distillate natural molassess (677) distillate natural saccharum officinarum distillates PubMed: Ethanol production from sugar beet molasses by S. cerevisiae entrapped in an alginate-maize stem ground tissue matrix. PubMed: Effects of varying doses of supplemental conjugated linoleic acid on production and energetic variables during the transition period. PubMed: Lysosome injury by perfusion of the isolated rat liver with ethanol or a molasses distillate (cachaça). PubMed: Production of 2,3-butylene glycol from citrus wastes. II. The Bacillus polymyxa fermentation.