Molasses (dextrinmaltose, maltodextrin) is a product of partial acid or enzymatic hydrolysis of starch. It consists of dextrin – from 0% to 70%, glucose – from 0% to 50%, maltose – from 19% to 85%. It is the substitute for starch. It is easily absorbed in the gastrointestinal tract. It has a sweet taste and is better absorbed by the body than conventional starch, i.e. it does not create problems with excess weight, can be used by patients with diabetes mellitus. It has the ability to stimulate the growth of normal intestinal flora (bifidobacteria), and it facilitates dysbacteriosis prevention.
It is used in confectionery and canning industry, in the manufacture of gingerbreads and some types of bread, as well as for the production of coupling agents.