in some parts of the United States as molasses, though it is not true molasses
syrup remaining after sugar is crystallized out of caneorbeet juice. Molasses syrup is separated from sugar crystals by means of centrifuging. Molasses is separated from the sugar crystals repeatedly during the manufacturing process, resulting in several different grades of molasses; that obtained from the first extraction contains more sugar, tastes sweeter, and is lighter in colour than molasses obtained at the seco