Honey and Molasses

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Difference between Honey and Molasses

Honey vs. Molasses

Honey is a sweet, viscous food substance produced by bees and some related insects. Molasses, or black treacle (British, for human consumption; known as molasses otherwise), is a viscous product resulting from refining sugarcane or sugar beets into sugar.

Caramelization

Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

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Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

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Citric acid

Citric acid is a weak organic acid that has the chemical formula.

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Corn syrup

Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.

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Date palm

Phoenix dactylifera, commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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Fructose

Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

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Maillard reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Maple syrup

Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Sucrose

Sucrose is common table sugar.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Sugar beet

A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production.

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Sugarcane

Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South and Southeast Asia, Polynesia and Melanesia, and used for sugar production.

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Sweet sorghum

Sweet sorghum is any of the many varieties of the sorghum grass whose stalks have a high sugar content.

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Viscosity

The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.

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