Differences Between Carob Syrup and Molasses
Dark, fluid and sweet products obtained from carob; It is called by different names such as "molasses", "syrup", "essence" or "carob syrup" and "carob molasses" in English. These names sometimes refer to the same product, and sometimes to products that are different in terms of production method, density and composition. This can lead to confusion for both consumers and wholesale buyers.
In this article, the concepts of carob molasses, carob extract and carob syrup; We compare it through quality indicators and usage areas such as production methods, Brix (soluble dry matter) value, HMF, and explain what to consider when reading labels.
The Common Beginning: Aqueous Extraction of Carob
Carob molasses, extract, and syrup begin with the same basic process: the passage of water-soluble sugars and other components in carob fruit into water. As highlighted in a 2020 study by Antoniou et al., the aqueous extraction of carob shards is the fundamental step in the production of carob juice and carob molasses.
The dilute liquid obtained in this step is generally called "şıra" in Turkish. After the must is filtered and clarified, it is condensed by removing the water. The differences between the products mostly emerge after this point:
- Whether the extraction is done hot or cold
- Whether the condensation is carried out in an open boiler, under vacuum or at low temperature
- How much the product is darkened (Brix value)
- Whether sugar, water, or any other ingredient is added to the product
- Whether the product has undergone purification (such as color and mineral removal) processes
Production stages of molasses What is Carob Molasses and How is it Made? We only focus on the differences between the products here, as they are explained in detail in our article.
Carob Molasses
Carob molasses is the most common and traditional carob product in Turkey. In the 2022 study by Yavuz Küçük and Duraklı Velioğlu, it is stated that traditional carob molasses is a product that is thickened by cooking in an open cauldron or under vacuum.
The composition of molasses is determined by the concentration of sugars as a result of condensation. In the 2007 study of Özcan, Arslan and Gökçalık, the total sugar content was found to be 48.35 percent in carob fruit, 41.55 percent in carob flour and 63.88 percent in carob syrup (molasses). In the same study, it was reported that the protein, crude fiber, ash and energy values of the syrup were lower than fruit and flour; on the other hand, potassium, phosphorus and calcium were the minerals with the highest values in syrup.
The production method also affects the quality of molasses. In a master's thesis completed in 2024 at Niğde Ömer Halisdemir University, the must obtained by cold extraction from carob from the Mersin region; It was converted into molasses by microwave vacuum evaporation, open boiler boiling, and vacuum boiling methods and compared with a commercial homemade molasses. HMF values were found to be 5.35 mg/kg in vacuum boiling, 16.20 mg/kg in microwave vacuum evaporation, 27.54 mg/kg in an open boiler, and 66.74 mg/kg in a homemade sample. These results show that temperature control during condensation is decisive on quality.
Carob Extract
In recent years, products sold under the name "carob extract" have also become widespread in the Turkish market. Yavuz Küçük and Duraklı Velioğlu state that these products are produced by cold extraction of carob juice and condensation at low temperature and are offered as an alternative to traditional molasses.
The researchers compared general properties, HMF, sugars, total phenolic substances and minerals in extract and molasses samples taken from the market. Total phenolic substance was approximately 5.80–18.00 mg GAE/g in molasses and 0.10–18.40 mg GAE/g in extracts; HMF was found to be approximately 0.79–50.25 mg/kg in molasses and 1.25–68.77 mg/kg in extracts. There was no statistically significant difference between the two groups in terms of measured properties.
This result is important: it shows that the name "extract" alone does not mean a lower processing temperature or a different quality, but that the difference between products varies from manufacturer to manufacturer. The authors state that the findings may inform future regulations for products sold as "carob extract".
Carob Syrup: A Broad Term
The term "syrup" is the most flexible and confusing concept for carob products. In the international literature, the expression "carob syrup" is often used for traditional molasses. For example, in the study of Özcan et al., the traditional product in Turkey was named "carob syrup"; In the study of Kamışlı and Mohammed on tahini mixtures, "carob syrup" is included next to grape and mulberry molasses.
On the other hand, the term "syrup" is also used for more industrial products:
| Purified sugar syrup | Petit and Pinilla's 1995 study deals with the production of sugar syrup from carob pods and the purification of this syrup. The aim of such products is not to preserve the characteristic taste of carob, but to benefit from it as a source of sugar. |
| Regional syrups | According to the compilation of Dahmani et al., a syrup called "rub" is obtained from carob in Libya and used in the production of "asida", a traditional dessert. El Batal et al. also examined the sugar composition and yield in the production of syrup from Moroccan carob pulp. |
| Diluted or mixed products | Some products sold commercially as "syrup" may be more fluid than molasses or contain added sugar, water or flavoring. Therefore, the ingredient list must be checked. |
In short, "molasses" describes a specific traditional product in Turkey, while "syrup" is both the international name for molasses and a broader term that can be used for products of different compositions.
Brix: The Measure of Density
The most frequently used criterion when comparing molasses and syrups is the Brix value. Brix indicates the amount of water-soluble dry matter in a liquid and is measured with a refractometer; it largely reflects sugar density in sugar-rich products. In a 2025 study by Orhan et al., the water-soluble dry matter of commercial carob molasses was measured with a refractometer and reported as °Bx.
In the same study, it is seen that the Brix values of commercial carob molasses samples sold in Turkey vary between approximately 70 and 83 °Bx. This range shows that the products on the market can be significantly different from each other, even in terms of density.
The practical meaning of the Brix value is:
| Feature | High Brix | Low Brix |
|---|---|---|
| Consistency | Darker, sluggish-flowing | More fluid |
| Sweetness | More Intense | Lighter weight |
| Microbial resistance | Usually higher | May require more careful storage |
| Typical product | Traditional molasses | Dilute syrup, beverage base |
Brix alone is not an indicator of quality; however, it is a good starting point for understanding why two products sold under the same name differ in consistency and sweetness.
HMF and Other Quality Indicators
Another prominent indicator of molasses quality is the HMF (5-hydroxymethylfurfural) value. HMF is a compound formed during heat treatment and storage of sugar-rich products and is used as an indicator of the thermal load to which the product is exposed.
In the study of Orhan et al., the pH, HMF, total ash and Brix values of commercial carob molasses were analyzed according to TS 13717 standard; it was reported that the HMF value exceeded the maximum limit of 15 mg/kg in the standard in all samples examined, and the pH and ash values in many samples remained outside the acceptable ranges. The authors emphasized that this is most likely due to long-term storage under unsuitable conditions and the need for stricter quality control in production and storage.
These findings indicate that when choosing molasses and syrup, not only the name but also the manufacturer's approach to quality control and the storage conditions of the product are important.
Selection According to Usage Areas
| Usage | Suitable product type | Note |
|---|---|---|
| Direct consumption for breakfast, mixing with tahini | Traditional molasses | Dense consistency is advantageous for mixtures |
| Drink and sorbet | Molasses, extract or fluid syrup | It is important that it is easily dispersed in water |
| Pastries and desserts | Molasses or syrup | The balance of water and sugar in the recipe must be adjusted |
| Industrial sugar source, fermentation | Wort or purified syrup | Technical specification and Brix are decisive |
In industry, carob syrup is also used as a fermentation medium. For example, Carvalheiro et al. used carob syrup fortified with lactic acid bacteria for the production of mannitol as a nutrient medium. In such applications, the sugar profile and consistency of the product are more important than its taste.
What Should Be Considered When Reading Labels?
| Ingredients | Does it say only carob (and water), or does it have added sugar, glucose syrup or flavoring? |
| Product Name | Which of the expressions "molasses", "essence", "syrup" or "mixture" is used? |
| Brix information | It shows how much the product has been thickened, if any. |
| Storage conditions | It should be stored in a cool, dry place as heat and long storage can increase the formation of HMF. |
| Origin and manufacturer information | It is important for traceability. |
Frequently Asked Questions
Is carob syrup the same as molasses? Sometimes yes, sometimes no. In international literature, "carob syrup" is often used to mean molasses; however, commercial "syrup" products may be more fluid than molasses or contain additional ingredients. The ingredients list should be checked for precise information.
Is carob extract better quality than molasses? In a comparative study conducted in Turkey, no significant difference was found between the extract and molasses samples in terms of measured properties. Quality depends on production and storage conditions rather than product name.
Is molasses with high Brix value better? A high Brix indicates that the product is darker and denser; it does not determine quality alone. HMF, pH, ash, sensory properties and hygiene should also be evaluated together.
Why is HMF important in molasses? HMF is an indicator that reflects the heat treatment and storage conditions to which the product is exposed. The HMF limit in the carob molasses standard TS 13717 is quoted differently in the sources: Yavuz Küçük and Duraklı Velioğlu (2022) give a maximum of 30 mg/kg for the 2016 edition of the standard, while Orhan et al. (2025) give a maximum of 15 mg/kg. For the current value, the current standard text of TSE should be consulted.
Raw Material for Molasses and Syrup Production with Carob Türkiye
The quality of products such as molasses, extract, and syrup largely depends on the characteristics of the starting raw material. Clean, properly moist, free of impurities, and traceable carob kibble directly affects the yield of the extraction stage and the consistency of the product.
At Carob Türkiye, we supply carob fruit, crumbs, flour/powder, kernels, and extracts. For raw materials for molasses and syrup manufacturers Carob Kibble (Granular) and Carob Extract For the concept of extract, What is Carob Extract? You can review our article. For your wholesale and export requests Contact Now You can contact us on our page.
Domestic resources
Yavuz Küçük, A., Duraklı Velioğlu, S., "Determination of Some Chemical Properties of the Product Offered for Sale Under the Name of 'Carob Extract' and Comparison with Carob Molasses", Gıda, 2022, 47(5), 889–903. doi.
org/ 10. 15237/ food. GD22033 "Investigation of quality characteristics of carob molasses produced using microwave vacuum evaporation method", Master's thesis, Niğde Ömer Halisdemir University Institute of Natural and Applied Sciences, 2024. I'm hungry.
ohu. edu. en/ items/ e195ba8c- 76ee- 45b4- 8972- 09d82... Kamışlı, F., Mohammed, D. A., "Determination of Rheological Behavior of Some Molasses-Sesame Blends", Turkish Journal of Science and Technology, 2019, 14(1), 23–32. dergipark.
org. en/ en/ pub/ tjst/ article/ 491064 Foreign sources
Orhan, D. D., Sulak, E. M., Pekacar, S., Gök, H. N., Özüpek, B., Özçelik, B., "Investigation of the quality, antimicrobial, and antioxidant effects of commercial carob molasses and determination of phenolic acids by using HPLC", Journal of Food Science, 2025, 90(2), e70000. doi.
org/ 10. 1111/ 1750- 3841. 70000 Özcan, M. M., Arslan, D., Gökçalık, H., "Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup", International Journal of Food Sciences and Nutrition, 2007, 58(8), 652–658. doi.
org/ 10. 1080/ 09637480701395549 Antoniou, C., Kyratzis, A., Rouphael, Y., Stylianou, S., Kyriacou, M. C., "Heat- and Ultrasound-Assisted Aqueous Extraction of Soluble Carbohydrates and Phenolics from Carob Kibbles of Variable Size and Source Material", Foods, 2020, 9(10), 1364. doi.
org/ 10. 3390/ foods9101364 Petit, M. D., Pinilla, J. M., "Production and purification of a sugar syrup from carob pods", LWT – Food Science and Technology, 1995, 28(1), 145–152. doi.
org/ 10. 1016/ S0023- 6438(95)80027- 1 El Batal, H., Hasib, A., Ouatmane, A., Dehbi, F., Jaouad, A., Boulli, A., "Sugar composition and yield of syrup production from the pulp of Moroccan carob pods (Ceratonia siliqua L.)", Arabian Journal of Chemistry, 2016, 9(Suppl. 2), S955–S959. doi.
org/ 10. 1016/ j. arabjc. 2011. 10. 012 Dahmani, W., Elaouni, N., Abousalim, A. et al., "Exploring Carob (Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities", Plants, 2023, 12(18), 3303. doi.
org/ 10. 3390/ plants12183303 Carvalheiro, F., Moniz, P., Duarte, L. C., Esteves, M. P., Gírio, F. M., "Mannitol production by lactic acid bacteria grown in supplemented carob syrup", Journal of Industrial Microbiology & Biotechnology, 2011, 38(1), 221–227. doi.
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