|1.||(Brit) Also called: black treacle a dark viscous syrup obtained during the refining of sugar|
|2.||(Brit) another name for golden syrup|
|3.||anything sweet and cloying|
|4.||obsolete any of various preparations used as an antidote to poisoning|
|[C14: from Old French triacle, from Latin thēriaca antidote to poison]|
syrup remaining after sugar is crystallized out of cane or beet 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 second or third extractions. The third and final extraction yields blackstrap molasses, a heavy, viscous, dark-coloured product that has had all the sugar removed from it that can be separated practically by ordinary crystallization.
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