Molasses is a sugar liquid byproduct such as cane, beet, soy, starch, citrus or lactose molasses. After sugar processes, molasses has no capacity to be crystallized into dry solid sugar by further crytallization. Molasses is a viscous, sticky, hydrophilic and hygoscopic liquid. Cold molasses especially causes resistance to flow. In wintertime storage, molasses is kept warm in storage tank, which costs more heat energy. Ethanol process produces liquid molasses (syrup) byproduct after removing its solid byproduct DDGS. Molasses/syrup have been used as ingredients of carbohydrates (energy source) and sweeter.
For dry molasses as a feed ingredient, liquid molasses is usually mixed with a carrier such as soybean hull at high level such as 55 % and dried and cooled down to form a dry molasses product at such as 45 % molasses for nutritional application. The carrier such as soybean hull have low nutritional value. The dry molasses product is hydrophilic and hygoscopic, which become sticky and soft during storage specially at warm temperatures or wet days.
We have developed new processes to convert liquid molasses/syrup into non-sticky and free-flowing dry molasses with improved properties. A protein ingredient is used to encapsulate liquid molasses into the dry molasses products, which are free-flowing and easy to be delivered and applied with more value. During hot summer temperatures, the dry molasses/syrup products still have free-flowing property.
The product samples are available.