foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-337-346foodsyst-1097Research ArticleСтатьиComparative analysis of technologically significant characteristics of sugar beet syrup and molassesСравнительный анализ технологически значимых характеристик сахарного сиропа и свекловичной мелассыhttps://orcid.org/0000-0002-5859-7263ПетровС. М.PetrovS. M.

Петров Сергей Михайлович – доктор технических наук, профессор, факультет цифровых технологий, кафедра систем автоматизированного управления

123007, Москва, пр. 3‑й Хорошёвский, д. 1, корп. 3

Sergey M. Petrov, Doctor of Technical Sciences, Professor, Faculty of Digital Technologies, Department of Automated Control Systems

1/3, 3rd Khoroshevsky pr., 123007, Moscow

s.petrov@mgutm.ruhttps://orcid.org/0000-0002-7909-1763ПодгорноваН. М.PodgornovaN. M.

Подгорнова Надежда Михайловна – доктор технических наук, профессор, кафедра «Процессы и аппараты химической технологии»

115280, Москва, ул. Автозаводская, д. 16, корп. 4

Nadezhda M. Podgornova, Doctor of Technical Sciences, Professor, Department of Chemical Technology Processes and Apparatus

16/4, Avtozavodskaya str., 115280, Moscow

n.m.podgornova@mospolytech.ruМосковский государственный университет технологий и управления имени К. Г. Разумовского (Первый казачий университет)РоссияMoscow State University of Technologies and Management named after K. G. Razumovsky (First Cossack University)Russian FederationМосковский политехнический университетРоссияMoscow Polytechnic UniversityRussian Federation20260108202692337346Copyright © Petrov S.M., Podgornova N.M., 20262026Петров С.М., Подгорнова Н.М.Petrov S.M., Podgornova N.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1097

Deep processing products of sugar beet, such as syrup and molasses, are of significant interest to the food and biotechnology industries as sources not only of carbohydrates but also of a wide range of biologically active compounds. Detailed knowledge of their composition is essential for optimizing their use and developing new functional products. This review systematizes current data on the chemical composition of sugar beet syrup and beet molasses based on the analysis of more than 80 scientific publications. Primary focus is placed on the quantitative content of carbohydrates, minerals, organic acids, vitamins, amino acids, and specific components such as betaine. The profiles of the products at different processing stages are analyzed and compared. It has been established that both products are characterized by a high sucrose content (45–65 %), but differ significantly in the level of non-sugars. Beet molasses contains 2–3 times more minerals (7–12 % vs. 2–4 % in syrup), especially potassium (3.5–5.5 %), and is a concentrated source of betaine (4–6 %). Qualitative differences from cane molasses are shown, including minimal invert sugar content (<1 %) and the presence of betaine. The nutritional, feed, and biotechnological value of the products is discussed. Sugar beet syrup and molasses are valuable multicomponent products with high nutritional and biological value. Their composition determines wide possibilities for application not only as sweeteners but also as sources of minerals, B vitamins, and functional ingredients for the production of probiotics, prebiotics, and enriched food systems. Further research aimed at standardizing the composition and developing modification technologies is necessary to expand their fields of application.

Продукты глубокой переработки сахарной свеклы, такие как сироп и меласса, представляют значительный интерес для пищевой и биотехнологической промышленности в качестве источников не только углеводов, но и широкого спектра биологически активных соединений. Детальное знание их состава необходимо для оптимизации использования и разработки новых функциональных продуктов. В данном обзоре систематизированы современные данные о химическом составе сиропа из сахарной свеклы и свекловичной мелассы на основе анализа более 80 научных публикаций. Основное внимание уделено количественному содержанию углеводов, минеральных веществ, органических кислот, витаминов, аминокислот и специфических компонентов, таких как бетаин. Проанализированы и сравнены профили продуктов на разных стадиях переработки. Установлено, что оба продукта характеризуются высоким содержанием сахарозы (45–65 %), но существенно различаются по уровню несахаров. Свекловичная меласса содержит в 2–3 раза больше минеральных веществ (7–12 % против 2–4 % в сиропе), в особенности калия (3,5–5,5 %), и является концентрированным источником бетаина (4–6 %). Показаны качественные отличия от тростниковой мелассы, включая минимальное содержание инвертных сахаров (< 1 %) и наличие бетаина. Обсуждена пищевая, кормовая и биотехнологическая ценность продуктов. Сироп и меласса из сахарной свеклы являются ценными многокомпонентными продуктами с высокой пищевой и биологической ценностью. Их состав определяет широкие возможности применения не только в качестве подсластителей, но и как источников минералов, витаминов группы B и функциональных ингредиентов для производства пробиотиков, пребиотиков и обогащенных пищевых систем. Для расширения сфер применения необходимы дальнейшие исследования, направленные на стандартизацию состава и разработку технологий модификации.

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The authors declare that there are no conflicts of interest present.