Comparative analysis of technologically significant characteristics of sugar beet syrup and molasses
https://doi.org/10.21323/2618-9771-2026-9-2-337-346
Abstract
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.
About the Authors
S. M. Petrov
Moscow State University of Technologies and Management named after K. G. Razumovsky (First Cossack University)
Russian Federation
Russian Federation
Sergey M. Petrov, Doctor of Technical Sciences, Professor, Faculty of Digital Technologies, Department of Automated Control Systems
1/3, 3rd Khoroshevsky pr., 123007, Moscow
N. M. Podgornova
Moscow Polytechnic University
Russian Federation
Russian Federation
Nadezhda M. Podgornova, Doctor of Technical Sciences, Professor, Department of Chemical Technology Processes and Apparatus
16/4, Avtozavodskaya str., 115280, Moscow
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Petrov S.M., Podgornova N.M. Comparative analysis of technologically significant characteristics of sugar beet syrup and molasses. Food systems. 2026;9(2):337-346. (In Russ.) https://doi.org/10.21323/2618-9771-2026-9-2-337-346
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