Year Published
1975
Molasses Stability
Moyer, C.E. Jr. 1975. All molasses are inherently unstable with respect to carbon dioxide evolution and loss of sucrose values. It is not due to biological fermentation, but is caused by a series of complex chemical reactions. This chemical instability has been referred to as “froth fermentation” and can vary from a slow decomposition over a number of years to an occasional rapid, almost explosive decomposition on storage. The stability of molasses is definitely temperature-related and it is generally recommended that molasses not be stored at temperatures in excess of 40oC. Molasses Stability. Sugar Journal, January 1975:20-23.