Solid Molasses Composition

Abstract

The present disclosure relates to a solid molasses product having a low water content. The solid molasses product retains the physical and palatable properties of untreated/hydrated molasses while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions, confectionery as well as animal feed.

1 . A solid molasses product consisting essentially of a molasses and having a moisture content equal to or less than about 0.5% (w/w). 
     
     
         2 . The solid molasses product of  claim 1 , wherein the moisture content is equal to or less than about 0.3%. 
     
     
         3 . The solid molasses of  claim 1 , wherein the moisture content is equal to or less than about 0.1%. 
     
     
         4 .- 5 . (canceled) 
     
     
         6 . The solid molasses product of  claim 1 , wherein the molasses is a sugar cane molasses. 
     
     
         7 . The solid molasses product of  claim 6 , wherein the sugar cane molasses is a light or fancy molasses. 
     
     
         8 . The solid molasses product of  claim 7  produced by a process comprising submitting the light or fancy molasses to a vacuum of at least 28 in Hg while applying a raise in temperature of the light or fancy molasses to at most 80° C. and for a period of time of at least 70 minutes so as to obtain a dehydrated molasses product. 
     
     
         9 . The solid molasses product of  claim 6 , wherein the sugar cane molasses is a medium molasses. 
     
     
         10 . The solid molasses product of  claim 9  produced by a process comprising submitting the medium molasses to a vacuum of at least 28 in Hg while applying a raise in temperature of the medium molasses to at most 75° C. and for a period of time of at least 70 minutes so as to obtain a dehydrated molasses product. 
     
     
         11 . The solid molasses product of  claim 6 , wherein the sugar cane molasses is a black strap molasses. 
     
     
         12 . The solid molasses product of  claim 11  produced by a process comprising submitting the black strap molasses to a vacuum of at least 28 in Hg while applying a raise in temperature of the black strap molasses to at most 70° C. and for a period of time of at least 65 minutes so as to obtain a dehydrated molasses product. 
     
     
         13 .- 21 . (canceled) 
     
     
         22 . A process for obtaining a molasses product consisting essentially of a molasses and having a moisture content equal to or less than about 0.5% (w/w), said process comprising:
 (a) heating an initial molasses to a temperature of at least 70° C. while applying a vacuum of at least 28 inches of Hg so as to provide a treated molasses; and   (b) maintaining the treated molasses to a temperature of at least 70° C. and under a vacuum of at least 28 inches of Hg until the moisture content of the treated molasses reaches at least 0.5% (w/w) so as to obtain a dehydrated molasses product.   
     
     
         23 . The process of  claim 22 , further comprising (c) cooling the deposited dehydrated molasses product at room temperature so as to obtain a glossy molasses product. 
     
     
         24 . The process of  claim 23 , further comprising, prior to step (c) and after step (b), depositing the dehydrated molasses product in a mold. 
     
     
         25 . The process of  claim 24 , further comprising (d) processing the molasses product into a powder. 
     
     
         26 . (canceled) 
     
     
         27 . The process of  claim 22 , wherein the molasses is a sugar cane molasses. 
     
     
         28 . The process of  claim 27 , wherein the sugar cane molasses is a black strap molasses. 
     
     
         29 . The process of  claim 22 , wherein the temperature of step (a) and of step (b) is at least 80° C. 
     
     
         30 . The process of  claim 29 , wherein the sugar cane molasses is a light or fancy molasses. 
     
     
         31 . The process of  claim 22 , wherein the temperature of step (a) and of step (b) is at least 75° C. 
     
     
         32 . The process of  claim 31 , wherein the sugar cane molasses is a medium molasses.