Mollases

Molasses is a thick, dark syrup produced during the refining of sugar cane or sugar beets into crystalline sugar. It is the byproduct of the sugar-making process, with different types (light, dark, blackstrap) resulting from how many times the sugar crystals are removed from the syrup. It has a distinct, slightly bitter flavor.

Molasses is primarily used as a sweetener and coloring agent in baked goods like cookies, cakes, and gingerbread, and in candies. It adds moisture, a rich flavor, and a dark color to products. It can also be used in marinades, sauces, and as a component in some savory dishes.

Molasses is generally recognized as safe (GRAS) by the FDA for use in food. It contains some minerals, such as iron and calcium, but in amounts that are unlikely to significantly impact health at typical consumption levels. JECFA has evaluated molasses and did not set a numeric limit (ADI not specified).