Sugar And Molasses

Sugar is a common term for sweet-tasting carbohydrates, often referring to sucrose, which is extracted and refined from sugar cane or sugar beets. Molasses is a thick, dark, sweet syrup that is a byproduct of the sugar refining process, remaining after sugar crystals have been removed from boiled cane or beet juice.

Both sugar and molasses are primarily used as sweeteners in a wide variety of foods. Molasses also contributes distinct flavor, color, and moisture, and can act as a humectant to help keep foods soft and moist. They are commonly found in baked goods, sauces, confectionery, and beverages.

Both sugar (sucrose) and molasses are generally recognized as safe (GRAS) by the FDA. They are sources of calories and contribute to the 'added sugars' content of foods. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sucrose and did not set a numeric limit (ADI not specified) as it is a macronutrient; molasses is also considered a food ingredient. Evidence suggests that high intake of added sugars, from any source, is associated with increased risk of certain health conditions, but this relates to overall dietary patterns rather than the ingredient itself causing disease.