Molasses – Foaming
Normally, stored molasses seldom shows any unusual behaviour, however like all such extracts from plant-based production, it can deteriorate over time, and at elevated temperatures resulting in a loss of sugars. This results in fermentation, shown as a ‘gassing’ reaction, producing volumes of CO2 and Ethyl Alcohol. Mostly CO2. The ‘gassing’ reaction consists in small bubbles in the molasses which are retained in the bulk liquid for some time and which manifests itself in frothing, and an increase in volume…