# Molasses (saccharum Officinarum L.)

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**Safety rating:** SAFE
**CAS number:** 977001-99-2
**Category:** sweetener
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Molasses is a thick, dark byproduct of sugar refining derived from sugarcane (Saccharum officinarum L.). It functions as a nutritive sweetener in foods and beverages, providing sweetness along with minor amounts of minerals and compounds naturally present in sugar cane.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | approved |
| China | not_evaluated |
| India | approved |

## Detailed analysis

## What is Molasses?

Molasses is a viscous liquid sweetener produced during the extraction and crystallization of sucrose from sugarcane. The term refers to the byproduct that remains after sugar crystals are separated from the juice through boiling and centrifugation. The final molasses (also called blackstrap molasses) is the darkest form, containing the highest concentration of minerals and compounds from the original plant material. Molasses has been used as a sweetener and ingredient in food production for centuries, particularly in the Americas and Caribbean regions where sugarcane is cultivated.

## Common Uses

Molasses is widely used in food manufacturing as a sweetening agent and flavor contributor. Common applications include:

- Baked goods (breads, cookies, cakes, and gingerbread)
- Breakfast cereals and granola
- Confectionery products and candy
- Beverages, including beer and rum production
- Condiments and sauces
- Animal feed supplementation
- Nutritional supplements and energy bars

Beyond sweetness, molasses contributes color, moisture retention, and distinct flavor characteristics to finished products. Its composition includes sucrose, glucose, fructose, and naturally occurring minerals such as calcium, potassium, iron, and magnesium derived from the sugarcane plant.

## Safety Assessment

Molasses has an extensive history of safe use in food applications. The FDA has designated molasses as Generally Recognized as Safe (GRAS) for use as a nutritive sweetener in food products. The additive has generated zero adverse event reports to the FDA and has been involved in zero FDA recalls, reflecting a strong safety record across decades of widespread use in the food industry.

From a nutritional perspective, molasses is a caloric sweetener (approximately 3.6 calories per gram) and should be consumed in amounts consistent with overall dietary guidelines for added sugars. It is not a non-caloric sweetener and contributes to total carbohydrate and caloric intake. The naturally occurring minerals in molasses, particularly in blackstrap varieties, have led to promotional claims about nutritional benefits, though the quantities present are generally modest relative to daily nutritional requirements.

Allergy and sensitivity concerns are minimal, as molasses is derived from a single plant source (sugarcane) and does not contain common allergens. Individuals with sucrose intolerance or diabetes requiring strict sugar monitoring should account for molasses' carbohydrate content in their dietary planning.

## Regulatory Status

Molasses is recognized and approved for use as a food ingredient in major regulatory jurisdictions:

- **FDA (United States)**: Listed as GRAS for use as a sweetening agent
- **EU**: Permitted as a food ingredient in various categories
- **Codex Alimentarius**: Recognized in international food standards

No restrictions on use levels exist in most jurisdictions, though food manufacturers must comply with labeling requirements and declare molasses as an ingredient on product labels. The absence of a formal Acceptable Daily Intake (ADI) limit reflects its established safety profile and natural origins.

## Key Studies

Molasses has not been the subject of extensive modern toxicological research due to its long history of safe use and GRAS status. The safety assessment is primarily based on:

- Historical use data spanning several centuries in food and beverage applications
- Chemical composition analysis confirming it contains only naturally occurring compounds from sugarcane
- Absence of adverse events or safety signals in FDA databases
- Compositional equivalence to other sugarcane-derived sweeteners

Research on molasses has focused more on its mineral content and potential nutritional properties rather than safety concerns. Studies examining the mineral bioavailability and antioxidant compounds in molasses represent scientific interest in its potential health attributes, though claims beyond sweetening function require substantiation under FDA guidelines.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Molasses (saccharum Officinarum L.) — Safety, regulation, and evidence." https://additivefacts.com/additives/molasses-saccharum-officinarum-l. Accessed 2026-05-12.